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British Recipes
British food has been significantly influenced from various Britain ruled countries. British cuisine is mainly the culinary tradition and set of cooking rules followed in United Kingdom. It is the perfect combination ...
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Rhubarb Fool With Toasted Granola
What better way to pep up on this spring outings than this Rhubar Fool! This pudding from Chef Kevin, is so rich that we almost had to lie down. This is such an easy rhubarb fool to make. It only takes 5 minutes to get the fruit stewed and your granola done.... - 149.427
British Style Sidecar
British have their own philosophy about making the classic sidecar cocktail. Take a look at this video for the British style sidecar. It doesn't look very different but it does differ in the taste. Take a look and make it in your own style. - 117.544
British Chicken And Mushroom Pie
Love British food?? Look no further. This video shows how to make traditional British chicken and mushroom pie. This quick and delicious creamy chicken and mushroom pie, produces authentic taste which will surely bring in memories of English food. Nothing can... - 107.486
Curried Kedgeree
Put the milk and 300ml water in a large, shallow pan with the bay leaf and haddock.
Bring to the boil and simmer gently for 3 minutes.
Once cooked, the fish will turn opaque and white; if it is not fully cooked, remove from the heat, cover and leave to poach... - 48.8726
Autumn Piccalilli With Pear
GETTING READY
1. In a large bowl, mix together the vegetables, pears and salt with 2 liters of cold water. Cover the bowl with clean wrap and leave overnight to marinate.
2. Sterilize five 500mililiter preserve jars with vinegar proof lids by placing them in... - 47.4699
Layered Mint And Coffee Chocolate Syllabub
Blanch the mint in boiling water for about 20 seconds, no more.
Drain and immediately plunge into a sink or large bowl filled with very cold water.
Drain and lightly squeeze out excess water then pick off the leaves and discard the stems.
Whizz the mint with... - 47.2331
Haddock And Ham Kedgeree
GETTING READY
1) Discard the skin and bones from smoked haddock. Prepare fish flakes.
2) Chop the white parts of the hard-boiled eggs.
MAKING
3) In a saucepan, add rice in boiling, salted water and cook to tender.
4) Rinse the rice in water and drain... - 47.1584
Veggie Kedgeree
GETTING READY
1) Prepare the lentils according to pack instructions.
MAKING
2) In a pan, fry onion in butter until tender.
3) Add rice and sauté for a while.
4) Pour in a ladleful of warm stock and stir gently until it gets absorbed. Repeat the process... - 46.7709
Kedgeree
MAKING
1. In a wok, heat oil.
2. Once hot, add onions and sauté for a few minutes till they turn translucent.
3. Add rice and sauté on a medium flame till the grains just start to change colour.
4. Reduce flame, add turmeric and stock and mix well.
5.... - 46.729
Orange Syllabub
GETTING READY
1) Slice off the tops and bottoms of the oranges and remove the skin.
2) Cut out the segments, removing the zest and the membranes.
3) In 4 dessert glasses, divide the segments euqally and chill.
4) Preheat the oven to... - 46.6348
Fresh Salmon Kedgeree
In a large pan or wok, heat the oil and add the onion.
Cook on a medium heat for 5 minutes, trying not to let the onion brown.
Add the garlic, then the rice and toss well.
Remove from the heat.
Meanwhile, in a pan, heat two thirds water to one third vinegar... - 45.7345
Kedgeree
Cover the fish well with cold water, add the bay leaf and bring slowly to the simmer.
Remove the pan from the heat and, first checking by using a fork to ensure the fish comes easily away from any bones, remove the fish from the water; but reserve the... - 45.2565
Rhubarb Syllabub
GETTING READY
1. Preheat your oven to 190C/fan 170C/gas 5
MAKING
2. In a pan, warm the orange juice and add sugar and let it dissolve
3. Cut rhubarb into portions as big as one's thumb and add it to the orange juice alongw with zest, star anise and cardamom... - 45.1729
Aunt Delia's Piccalilli
GETTING READY
1. Chop the tomatoes into small pieces and place in a bowl.
2. Sprinkle with salt, cover and keep overnight.
MAKING
3. Drain the tomatoes.
4. Add chopped vegetables to it.
5. In a saucepan, combine the vinegar and sugar.
6. Place on a medium... - 44.8245
Piccalilli
GETTING READY
1. Clean, prepare and chop the vegetables into suitably sized pieces
2. Leave the onions whole and break the cauliflower into sprigs
MAKING
3. In a bowl, make a solution of quarter pound of salt dissolved in two and a half pints pf water
4.... - 44.6898
Smoked Haddock Kedgeree
GETTING READY
1. Wash the haddock and then cut into large pieces.
2. Wash the parsley, separating stalks and reserving curly tops for garnish.
MAKING
3. In a saucepan, place fish covering with 1 1/2 pints (scant 1 litre) of water and adding parsley stalk,... - 44.4684
Kedgeree
Kedgeree has a fine taste. Kedgeree gets its taste from peas mixed with rice and eggs. Kedgeree is inspired by many food chains all over the world. - 44.3516
Guava And Mandarin Syllabub
GETTING READY
1) Take out guavas from the can and drain them.
2) Chop the guavas roughly.
3) Also drin the mandarin oranges from can and put 18 segments... - 43.9833
Salmon And Kipper Kedgeree
Cook the kipper and salmon in 600 ml water with the bay leaf over a medium heat for 7 minutes, then allow to cool slightly.
Discard the bay leaf and lift the fish out of the water, reserving the water.
Flake the fish, discarding any skin or bone.
Rinse the... - 43.8751
Vegetables Piccalilli
GETTING READY
1. Prepare the vegetables as per their kind, preferably cutting into 1/2 to 1 inch pieces.
MAKING
2. In a pan, prepare brine by dissolving 4 ounces salt in 2 pints cold water.
3. Put the cut vegetables in brine,cover and let it stand... - 43.4232
Champagne Syllabub
Very thinly pare the rind from the lemons and the orange, taking care not to remove any of the white pith.
Squeeze the juice from the fruit and strain it.
Put the rinds and juice into a mixing bowl, then pour in the champagne and Grand Marnier.
Add the sugar... - 43.3643
Kipper Kedgeree
MAKING
1.In a pan, heat butter and saute onions until soft.
2.Stir in kippers and cook by shaking the pan until heated through.
3.Add rice and pepper and mix using a fork for 3-4 minutes.
4.Combine cream and mustard and blend.
5.Add the mixture to kippers in... - 43.3424
Kedgeree
Cut the haddock into two or three pieces.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Put the fish on the trivet.
Crease an ovenproof dish or solid separator and put the washed rice in it with 400 ml (3/4 pint) water and 5 ml (1... - 43.0715
Salmon Kedgeree
GETTING READY
1) Flake the fish.
2) In fast-boiling salted water, cook rice for about 20 minutes until tender, and drain well.
3) Chop the egg yolks from hard-boiled eggs.
MAKING
3) Mix rice with flaked fish, melted butter, seasonings, parsley and chopped... - 42.5726
Salmon Kedgeree
GETTING READY
1) With a knife, discard the skin, bone and flake salmon.
2) Skin and chop onions finely.
3) Hard boil eggs and chop whites coarsely.
4) Cut butter into small pieces.
MAKING
5) In a large saucepan boil 1 1/2 cups of water with a pinch of... - 42.5624
Ginger Syllabub
GETTING READY
1. Let 1/2 cup water boil with sugar and 6 slices of fresh ginger until it has reduced to about 1/4 cup and slightly thickened.
2. Strain and let it cool.
MAKING
3. Combine this syrup (or use ginger wine) with the lemon zest.
4. Let them cool... - 42.5533
Cheat's Kedgeree
MAKING
1) Take a large microwave proof container and add the rice to it.
2) Mix the curry paste along with the stock and add to the rice.
3) Cover it with a cling film.
4) Use a fork to pierce the film several times.
5) Set microwave on HIGH and cook for 6... - 42.5404
Cauliflower Piccalilli
Put the vegetables in a large bowl and sprinkle with the salt.
Leave for 4 hours, then drain well in a colander and discard the liquid.
Bring the vinegar to the boil in a large saucepan.
Add the vegetables and cover the pan.
Simmer for 15 minutes or until the... - 42.4516
Cider Syllabub
MAKING
1. In a large bowl, blend together a cup of sugar, cider, lemon rind and juice, corn syrup and the bitters and mix till the sugar dissolves; chill till frosty cold
2. In a small bowl, beat egg whites till foamy, add the remaining quarter cup sugar into... - 42.3335
Kedgeree
Place the butter or margarine in an 8-cup (2 L) microwave-safe dish.
Microwave 2 minutes at HIGH.
Add the onions, garlic, celery, celery leaves and apple.
Stir well.
Microwave 5 minutes at HIGH.
Add the curry powder, stir thoroughly.
Then add the cooked rice,... - 42.2712
Crushed Amaretti Syllabub
Crushed Amaretti syllabub is a great dessert and this video shows you step-by-step how to make it.This dish is super easy to prepare.Crushed Amaretti syllabub is a classic dish from French cuisine. - 42.1725
Kedgeree
MAKING
1) Boil water with salt and add rice. Cook till rice is soft.
2) Drain water and rinse well.
3) Heat butter and fry the onion till soft.
4) Discard skin and bone from the haddock. Peel into big chunks.
5) Add onion and eggs with the rice and mix... - 42.1625
Curried Finnan Kedgeree
GETTING READY
1) Cover the fish with chilled water, add in the bay leaves and heat slowly until the water is just starting to boil.
2) The fish will now be cooked, so take it off from the heat.
3) Remove the fish, but reserve the water.
MAKING
4) In a large... - 42.1551
Kedgeree
Slice eggs in half lengthwise; remove yolks.
Chop egg whites and yolks separately.
Set aside.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped... - 42.0884
Smoked Haddock Kedgeree
GETTING READY
1.Preheat the oven to 400 degrees.
2.Prepare the rice in salted boiling water until soft.
3.Place the rice under cold running water and drain.
MAKING
4.In a pan, heat butter, put onion to it and fry until soft.
5.Turn off the flame and add... - 41.802
White Chocolate Syllabub
MAKING
1. In a large bowl, mix the cream, mascarpone, orange zest, melted chocolate and juice together.
2. Use two serving glasses to pour the mixture into.
3. In a large dry frying pan, heat the sugar and caramelize it. This forms the basis of the orange... - 41.7572
Kedgeree
MAKING
1. In a saucepan boil 2 pints water with 1 teasp salt and cook rice in it until tender.
2. Boil the rice rapidly without covering for 10-15 mins.
3. Strain the rice through wire strainer. Rinse the rice under cold water to separate the grains if... - 41.7167
Supper Kedgeree
MAKING
1) In a large saucepan, poach the smoked haddock in the milk and butter.
2) Drain the fish thoroughly, then allow to cool and flake.
3) In a large pan, combine all the ingredients together.
4) Cook over a low heat for about 5 minutes, stirring ... - 41.2601
Salmon Kedgeree
Saute 1 chopped onion in 2 tablespoons (30 mL) hot butter until tender.
Stir in the rice, salt, thyme and boiling water.
Cover and cook on low heat until rice is tender or bake at 350F (180C) for 20 to 25 minutes.
Meanwhile, in a small skillet or saucepan... - 41.0235
Planter's Punch Syllabub
Mix together 2 tablespoons rum, the sugar, 1 tablespoon citrus juice and grated rind and leave in a cool place (but not a refrigerator) overnight.
An hour or so before the meal, slice the mangoes and place in the bottom of attractive glasses.
Sprinkle them... - 40.762
Kedgeree
MAKING
1) Wash the haddock and cut it into pieces. Put the pieces in a pan with just enough salted water to cover the haddock pieces. Cook gently over low flame till they have softened.
2) Strain the liquid and put it aside to be used when cooking the... - 40.7331
Raspberry Syllabub
GETTING READY
1) Reserve 1-3 raspberries per serving to one side.
2) Crush the remaining raspberries a little.
MAKING
3) Now place them in a bowl with all the other ingredients, leaving the cream. (If you have no Amontillado, and use dry sherry or dry white... - 40.4997
White Grape And Ginger Syllabub
Arrange one quarter of the grapes on the bottom of a medium sized serving bowl.
Cover with one quarter of the ginger biscuit [cookie] crumbs.
Continue making layers in this way until the grapes and the ginger crumbs are used up.
Set aside.
Place the beaten... - 40.4341
Piccalilli
1. Combine vegetables and salt; cover and let stand overnight.
2. Drain off as much liquid as possible, pressing through a clean, thin white cloth, if necessary.
3. Place cinnamon, cloves, and allspice in a cheesecloth bag.
4. Place vegetables, spice bag,... - 40.1986
Piccalilli
GETTING READY
1 Clean the vegetables.Cut the cucumber into 1 inch cubes:coarsely chop the peppers:peel the onions:break the cauliflower in to florets and cut the beans into 1 inch lengths.
2 Soak the vegetables in brine solution and leave overnight.
MAKING
3... - 39.843
Fish Kedgeree
1. Boil rice, drain well.
2. Hard-boil the eggs. Sieve yolk of hard-boiled eggs and chop whites.
3. Clean and cut fish. Boil in a court bouillon.
4. Skin and flake fish. Remove the bones.
5. Add rice and seasoning to fish.
6. Add about half the cooked eggs,... - 39.8109
Lemon Syllabub
GETTING READY
1) Use a potato peeler to thinly peel the lemon.
2) Into a small bowl, squeeze out the juice and add just enough brandy to make 5 tablespoons of the mixture.
3) Add the peeled lemon rind to the mixture and allow it to stand for a minimum of 6... - 39.6825
Kedgeree
1. Pour boiling water over the haddock fillet and set aside for 10 minutes. Lift the fish from the water, discard the skin and bones and flake the flesh. Reserve the water.
2. Heat the oil in a large pan and add the onion. Cook for 10 minutes over a medium... - 39.5752
Continental Kedgeree
Cook the sausages under a preheated moderate grill (broiler) for 8 to 10 minutes on each side until well cooked.
Meanwhile heat the butter and oil in a pan and saute the onion, garlic and celery for 3 minutes.
Stir in the turmeric and rice.
Heat gently,... - 39.5352
Piccalilli Or Green Tomato Relish
Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours.
Drain thoroughly.
Press to remove free liquid.
Add sugar, spices and horse radish to vinegar; simmer 15 minutes.
Add vegetables and bring to a boil.
Pack hot into hot jars, leaving... - 39.1104
Piccalilli
MAKING
1) In a mixing bowl, combine together dry ingredients with 6 tablespoons vinegar to form a thin cream.
2) Pour in rest of the vinegar.
3) Into a deep aluminium or stainless steel saucepan, pour the mixture and boil, stirring until it is thickened.
4)... - 39.0397
Sally Lunn
Soften yeast in the warm water.
Pour scalded milk over butter, sugar, and salt in a large bowl; cool to lukewarm.
Add about 1/2 cup flour and beat until smooth.
Stir the yeast into the batter; mix well.
Add about half of the remaining flour and beat until... - 38.8707
Kedgeree
Place the haddock in a pan with the milk and half the butter.
Bring to the boil, then poach for 10 minutes.
Remove the skin and any bones and flake the fish.
Cook the rice in plenty of boiling salted water for about 10 minutes, until just tender.
Chop two of... - 38.8662
Vegetable Kedgeree
1. Boil and drain rice.
2. Boil gram till tender and dry.
3. Dice carrots and shell peas. Boil.
4. Hard-boil eggs, sieve yolks and chop whites.
5. Mix together rice, gram, vegetables, half the eggs, milk, margarine, seasoning and parsley.
6. Reheat, serve... - 38.132
Kedgeree
Kedgeree is a rice and fish recipe cooked with eggs that is traditionally served for breakfast. Evolved from British and Indian cooking, the kedgeree is a fusion reicpe and is spiced with curry powder. This recipe is cooked with haddock fillets and makes a... - 38.1252
Piccalilli
Wash and sterilize 6 (1-pint) jars and closures, stand them on baking sheet, and keep hot in a 250° F. oven until needed.
Put all vegetables through the medium blade of a meat grinder, then drain well.
Place in a very large enamel or stainless-steel kettle,... - 38.0654
Tomato Pepper Piccalilli
Mix vegetables and salt, and let stand overnight.
Drain and press out liquid.
Add vinegar and sugar.
Tie spice in a cheesecloth bag and add to mixture.
Bring to boil and simmer until mixture is clear and slightly thickened.
Pour to overflowing into hot... - 38.0535
A Syllabub From Kent
MAKING
1. In a small, clean, moisture and grease free glass bowl, whisk the egg whites using a wire whisk or electric hand beater. Beat the egg whites till they are stiff and then add the sugar and beat again till it makes soft peaks.
2. Add the lemon juice... - 38.0492
Piccalilli
1. Cut vegetables into small pieces. You should have 2 pounds prepared vegetables.
2. In a large ceramic or similar bowl, layer vegetables and salt. Leave for 24 hours, then rinse and drain.
3. Boil vinegar with chili peppers for 2 minutes.
4. Take off the... - 37.6381
Salmon Kedgeree
Saute 1 chopped onion in 2 tablespoons hot butter until tender.
Stir in the rice, 3/4 teaspoon salt, thyme and boiling water.
Cover and cook on low heat until rice is tender or bake at 350F for 20 to 25 minutes.
Meanwhile, in a small skillet or saucepan saute... - 37.4516
Piccalilli
Pickalilee it has one eye closing taste. The vinegar and sugar gives the Pickalilee a two dimensional taste. - 37.3154
Piccalilli
1. Dice vegetables, layer in a bowl with the salt and leave for 12 hours.
2. Drain off all liquid.
3. Boil 450 ml/3/4 pint of the vinegar with the mustard seed, peppercorns, allspice, cloves and chillies for 4-5 minutes.
4. Strain, discarding the spices.
5.... - 37.0315
Lemon Syllabub
GETTING READY
1) Grate the lemon rind.
MAKING
2) In a mixing basin, place all the ingredeints except biscuits.
3) Whisk the mixture for 2-3 minutes until a thick batter is prepared.
4) In six serving glasses, pour the mixture equally.
5) Keep in refrigerator... - 36.7482
Kedgeree
GETTING READY
1. Slice the egg white.
2. Sieve the yolk. Keep it aside for garnishing.
MAKING
3. With the help of a fork, flake the fish.
4. In a saucepan, take flaked fish, sliced egg white, cooked rice and seasoning.
5. Heat it over a moderate flame. Add... - 36.6718
Kedgeree
MAKING
1. In a frypan melt the butter and stir in the rice.
2. Flake the fish into the rice and add the curry powder and pepper.
3. Stir well.
4. Put in the green onions, chopped eggs and cream.
5. Heat through thoroughly and serve with chopped parsley. - 36.1528
Syllabub
MAKING
1) Grate the lemon rind finely and then squeeze the juice. Place it in a bowl alongwith the honey and half of the wine.
2) Mix thoroughly and properly and then pour in the cream. Whisk till the mixture is thick and then add the remaining wine. If... - 35.7394
Kedgeree
GETTING READY
1. Let the oven heat to 300°F (150°C/Gas 2).
2. Place in a serving dish to warm.
MAKING
3. Slice the egg whites and press the yolks through a sieve.
4. Melt the butter in a medium saucepan or frying pan.
5. Put in to it the rice, fish, egg... - 35.6752
Cheese Kedgeree
1. Melt butter in a pan, add fish and rice and mix well.
2. Add half the eggs with cheese, parsley, seasoning and sauce mornay. Stir well.
3. Add lemon juice, mix well, pile the mixture onto a serving dish. Decorate with remaining egg slices. Serve hot.
For... - 35.6708
Kedgeree
While this is an excellent way of using left over cooked smoked haddock or other fish, it is such a satisfying dish that it is worthwhile cooking the haddock specially.
The fillet is better than a whole fish in this particular case.
Poach the haddock in a... - 35.6078
Haddock Kedgeree
MAKING
1. Take a pan and melt butter in it.
2. Add in the flaked fish and sauté for 2 to 3 minutes.
3. Add the couple of chopped eggs, rice, lemon juice, salt and pepper as required.
4. Stir the mixture over heat for a few minutes.
SERVING
5. Place it on... - 35.5773
Kedgeree
The day before you're going to serve the Kedgeree, microwave rice.
Hard boil the eggs.
Place fish in a microwave-safe dish, cover with milk and water.
Cover and heat 4 minutes at HIGH.
Let stand 15 minutes.
Drain fish in colander 15 minutes.
Break up in... - 35.397
Kedgeree
MAKING
1. In a deep pan, boil rice.
2. Meanwhile, poach haddock.
3. Carefully peel away any skin and remove bone from the fish. Using a fork, flake it.
4. Heat a saucepan and melt margarine. Put in rice, flaked fish, salt and pepper. Saute thoroughly, for... - 35.1183
Enormous Kedgeree
Put the rice into a large saucepan, half full of boiling salted water.
Stir once and boil for 15 minutes.
Put the eggs into a small saucepan half full of cold water.
Bring to the boil.
Boil for 10 minutes.
Put the haddock into a pan of boiling water and... - 34.9195
Piccalilli
Remove seeds from peppers.
Chop vegetables very fine.
Arrange vegetables in layers sprinkling each layer with salt and let stand overnight.
Drain and add remaining ingredients.
Cook until tender, stirring occasionally.
Pour into hot sterilized jars and... - 34.8777
Piccalilli
Place all ingredients in large kettle; mix well.
Cook for 1 hour gradually, stirring occasionally.
Pour into hot sterilized jars; seal at once. - 34.8471
Syllabub
MAKING
1) Take a bowl and whip the cream until it reaches the soft-peak stage.
2) Heat it gently, be careful, it should not become too hard.
3) Add sugar as per need and a dash of lemon juice.
4) You can pour wine as much as you want, remember the mixture... - 34.8424
Green Tomatoes Piccalilli
Mix chopped tomatoes with salt and let stand 3 to 4 hours.
Place in a colander, and press out and discard the liquid.
Combine pulp with other vegetables; add mustard seed, vinegar and sugar.
Heat to boiling and pack into hot sterilized jars.
Seal.
Makes 3 1/2... - 34.5556
Drambuie Orange Syllabub
1 Thinly peel the rind of 1 orange and place with the apricots in a small bowl.
Cover with the squeezed juice of the 2 oranges and the Drambuie.
Leave to macerate overnight.
2 Next day, remove the orange rind and apricots and stir in the sugar.
Slowly stir in... - 34.4262
Separated Syllabub
In this syllabub the mixture separates, giving a frothy foam on top and a lemony wine whey beneath.
Make in the morning for the evening.
Whisk the egg whites until stiff.
Then fold in the sugar, lemon juice and wine.
Lightly whip the cream until thick but not... - 34.2796
Mixed Vegetable Piccalilli
Spread the vegetables in a large, shallow dish and sprinkle over the salt.
Set aside for 24 hours, then drain off any liquid and rinse in cold running water.
Set aside to dry.
Mix the flour and mustard to a paste with a little of the vinegar.
Put the... - 34.2419
Lemony Syllabub
Peel lemons very thinly and put rind (which must be quite free of bitter white part) to soak in sherry for at least 12 hours.
Then take out lemon peel.
Add brandy, cream, egg white, sugar and freshly squeezed lemon juice.
Whip mixture until cream becomes... - 33.8871
Syllabub
MAKING
1) In a basin mix wine, strained lemon juice, lemon rind and sugar.
2) Stir occasionally and let stand for an hour.
3) Add cream and whisk till mixture is thick and light.
4) Pour into two individual serving glasses.
5) Chill until ready to... - 33.7743
Lemon Syllabub
MAKING
1) In a bowl, place together sugar, lemon rind, juice and wine and mix well.
2) In another bowl, beat the cream until it just begins to thicken,
3) While still beating add the wine mixture in gradually.
4) Divide the cream mixture into 4 sorbet or... - 33.6367
Piccalilli Mould
MAKING
1) Stir the gelatin in hot water to dissolve.
2) Stir in the vinegar and salt, refrigerate until slightly firm.
3) Gently fold in rest of the ingredients, blend well.
4) In a shallow pan or small individual molds, pour the mixture and refrigerate until... - 33.4715
Champagne Syllabub And Strawberries
MAKING
1) In a large bowl, combine the sugar, Champagne, lemon rind and juice together and mix well.
2) Whisk in the cream until the mixture forms soft peaks.
3) In tall glasses, spoon the mixture and place in the refrigerator for 1 to 2 hours.
SERVING
4)... - 33.4478
Kedgeree Of Salmon
Kedgeree Of Salmon is easy and quick to make. If you love your seafood with milk and rice then you should try out Kedgeree Of Salmon recipe. - 33.4317
Kedgeree
MAKING
1.In a pan, heat fish, rice, and chopped egg whites in butter
2.Season with salt and pepper
3.Sprinkle with sieved egg yolks
SERVING
4.Serve with rice - 33.4106
Rose Syllabub & Sugared Strawberry
The rose syllabub with sugared strawberries is an easy to prepare dessert and is really sweet and flavorful. Prepared with rose syrup and whipped cream chilled and poured over the sugared strawberries, with a sprinkling of lime zest, this dessert is beast... - 33.3543
Kipper Kedgeree
1. Heat the oil in a large, heavy-bottom skillet over medium-low heat. Add the shallots, cumin, and turmeric, and cook, stirring constantly, for 1-2 minutes, or until the shallots have softened, taking care not to burn the spices as they are cooking in a... - 33.1045
Syllabub
1. Combine 1 cup of the sugar, wine, lemon rind and juice, corn syrup and bitters in a large bowl; stir until sugar dissolves. Chill several hours or until frosty-cold.
2. Just before serving, beat egg whites until foamy-white in a small bowl; beat in... - 32.9412
Grape Syllabub
1. Divide half the grapes equally between 6-8 tall stemmed dessert glasses, then cover with half the crushed macaroons. Place the rest of the grapes on top and finish with a layer of the remaining macaroons.
2. In a clean, dry, large bowl, whisk the egg... - 32.7033
Raspberry And Orange Syllabub
1. Divide the raspberries between 6 small serving dishes or glasses.
2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the orange liqueur and sugar.
3. Gradually whisk in the cream until it just holds its shape in... - 32.5205
Aunt Vinnie's Piccalilli
Prepare the vegetables.
Chop finely or put through coarse blade of food chopper Put vegetables into large kettle; add vinegar, sugar, dry mustard, ginger, cinnamon, cloves, mace, and mustard seed, and red pepper (tied in cheesecloth).
Stir over medium heat... - 32.3738
Angels On Horseback
GETTING READY
1) Preheat oven to 450 degree.
2) Cut the bacon in strips in such a way that it can be used to wrap once around each oyster.
3) Secure the bacon ends after wrapping with wooden toothpick.
MAKING
4) Place the wrapped oysters inside oven to bake... - 32.2391
Sally Lunn
Sift together flour, baking powder, and salt.
Beat egg yolks and beat in sugar.
Add dry ingredients alternately with the milk, and stir in melted butter.
Beat egg whites until stiff and fold in.
Bake in greased 9-inch pan at 350°F for 30-40 minutes.
Turn out... - 32.1581
Syllabub The New Fashioned Way
1. ln a large bowl, stir together the low-fat milk, whole milk, wine, 1 cup of the sugar, and the lemon zest. With an electric mixer set on high, beat for 3 minutes or until frothy, then transfer to a punch bowl, cover, and chill.
2. In a small heavy... - 32.0523
Haddock Kedgeree
Cook rice in large quantity of boiling water until tender, 12 to 15 minutes; drain.
Poach fish until tender.
Shell and chop eggs.
Melt butter in saucepan, add boned, flaked fish and rice.
Season to taste with salt and pepper.
Stir in chopped eggs, heat... - 32.0006
Piccalilli
Chop tomatos, onions, horseradish & peppers very fine; stir together with salt, and let set overnight in a stone jar.
Drain, add remainder of ingredients, & just cover with vinegar.
Cook slowly until tender.
Taste, & add more salt if needed.
Can & seal. - 31.69
Piccalilli Hot Bread
Place the biscuit mix in a large bowl.
Combine the milk, egg, onion, oil and relish.
Add all at once to biscuit mix and stir until just mixed.
Turn into a greased 8-inch square pan and sprinkle with cheese.
Bake in 400-degree oven for 20 minutes or until... - 31.4017
Smoked Cod Kedgeree
1. Cook the brown rice in boiling salted water for about 25 minutes until just tender. Drain thoroughly.
2. Fry the onion gently in the butter for 3-4 minutes. Add the drained cooked rice, and stir over the heat for a further 2-3 minutes, until the rice is... - 31.3784
Kedgeree
Cook rice according to preferred method.
Simmer fish filet in a little water until fish flakes easily (approximately 5 to 10 minutes).
Drain and set aside.
Melt butter in saucepan.
Add cooked rice, fish, eggs, salt and pepper.
Stir gently over moderate heat... - 31.3662
Solid Syllabub
The texture and flavour of this syllabub improves if made the day before it is served.
Put the thinly pared rind, the strained juice, wine, brandy and sugar (the amount of sugar depends on the sweetness of the wine) into a large bowl.
Leave for at least 3... - 31.3649
Kedgeree
Put the rice in a pot and pour over the boiling stock (broth). Season with a pinch of salt, cover and cook for 12 minutes. Remove from the oven and leave covered while you prepare the smoked fish fillets.
Lay the fillets in a dish with the water, cover and... - 31.2774
Syllabub
Light and quickly prepared, this dessert is for immediate serving, or can be kept overnight in the refrigerator.
Grate the rind delicately off the lemon so there is no trace of pith.
Put it in a bowl with the strained lemon juice, wine and 3 tablespoons... - 31.093
Haddock Kedgeree
Melt butter in pan.
Add fish; saute 2 to 3 minutes.
Add rice, 2 eggs (chopped), salt as desired, pepper, and a good squeeze of lemon juice.
Stir over heat a few minutes.
Arrange on toast.
Slice remaining egg; use for garnish. - 31.045
Finnan Haddie Kedgeree
Melt the butter in a large saucepan.
Add the flaked fish and rice, and stir over moderate heat until heated through.
Stir in the eggs and seasoning.
If the mixture looks too dry, add 1 to 2 tablespoons of milk.
Garnish with parsley and serve. - 31.0052
Brandy Snaps Filled With Syllabub
MAKING
1) Stiffly whisk the cream, add the sugar, lemon rind and juice, and orange rind and juice; whisk further until thick and creamy.
SERVING
2) Pour 1/3 of the syllabub in each brandy snap and serve immediately. - 30.843
Cheese Kedgeree
Chop onions and cook in butter till soft but not brown.
Add the peeled, grated apple.
Wash and clean rice and add to the onions and also the water.
Bring to boil and simmer gently till rice is tender.
Add milk, mustard' and nutmeg, and grated cheese.
Season... - 30.551
Kedgeree
The British sometimes serve this at breakfast, but we like it for dinner with a crisp salad. - 30.5432
Classic Smoked Haddock Kedgeree
Melt 75 g/3 oz of the butter in a frying pan.
Add the fish, rice, eggs, salt and pepper to taste and the cayenne.
Stir in the cream.
Heat through gently without boiling, then pile onto a warmed serving dish.
Cut the remaining butter into small pieces and dot... - 30.5093
Syllabub
Put the lemon rind and juice, sherry and brandy into a small bowl.
Cover and leave overnight.
Strain the lemon mixture into a bowl and mix in the sugar to taste.
Stir in the cream.
Then using a wire whisk or electric beater beat until the mixture is thick and... - 30.5031
South Carolina Syllabub
Mix sherry with Madeira.
Add juice from lemons.
Peel outer rind from lemons and add peel to wine.
Let stand for 30 minutes.
Strain wine and add to heavy cream, along with mace and sugar.
Beat ingredients with a rotary egg beater or electric mixer until very... - 30.4959
Piccalilli
Cut into small pieces a variety of vegetables such as cauliflower, cucumber, shallots and young kidney beans, weighing about 2 lb. in all when prepared.
Place in a large earthenware bowl and sprinkle with the cooking salt.
Leave to stand for 24 hr and then... - 30.2654
Syllabub
MAKING
1) Combine all the ingredients leaving the cream along with the lemon rind and juice in case you desire a tangy flavour.
2) Allow to marinate for 4 hours or for 12 hours in a refrigerator.
3) Blend well or press through a sieve if using fruit pulp, and... - 30.1907
Deep Fried Kedgeree In Pastry Casing
1 Place the haddock, rice, peas, carrots, baked beans, onion, egg, salt, pepper and curry powder in a bowl and mix thoroughly.
2 Roll out the puff pastry thinly (1/2 inch thick). Cut the pastry into 4 rounds, each about 6 inches in diameter.
3 Place 3 large... - 30.0885
Piccalilli
Place all ingredients in large kettle; mix well.
Cook slowly for 1 hour, stirring occa sionally.
Pour into hot sterilized jars; seal at once. - 30.0176
Syllabub Sauce
In deep bowl, mash sugar with orange rind; stir in 2 tbsp (25 mL) of the brandy and orange juice.
Refrigerate until chilled.
Stir in whipping cream.
Beat at medium speed just until mixture mounds slightly on spoon, being careful not to overheat; fold in... - 29.8379
Peach Syllabub
Combine peaches, lemon juice and 2 tablespoons sugar; set aside.
Whip cream with 1 /4 cup sugar.
Beat egg white with 1/4 cup sugar until stiff peaks form.
Combine whipped cream and egg white, blending lightly.
Add wine; fold wine mixture into peaches. - 29.8153
Creamy Syllabub
1. ln a large bowl, stir together the milk, cream, wine, 1 cup of the sugar, and the lemon zest. With an electric mixer set on high, beat for 3 minutes or until frothy, then transfer to a punch bowl, cover, and chill.
2. In a small heavy saucepan, combine the... - 29.7078
Haddock Kedgeree
1. Cook the rice in plenty of boiling salted water until just tender, about 12 minutes. Drain and rinse with hot water.
2. Poach the haddock fillets in water until the fish flakes easily with a fork, about 10 minutes. (Alternatively place the haddock in a... - 29.6596
Kedgeree
Mix all ingredients (except parsley) together lightly and heat thoroughly.
Use double boiler on top on range or baking pan placed in pan of water in 350°F oven for about 30 minutes.
Can be served hot or cold for breakfast, luncheon or supper.
Good with green... - 29.5719
Syllabub
Yummy Syllabub are super delicious and super easy to make. My children and I love having these Syllabub and so we find excuses to make these well loved dessert almost every week! Try the Syllabub for yourself! - 29.4341
Syllabub
Combine wine, lemon rind, and juice.
Stir in 1 cup of the sugar and let stand until sugar dissolves.
Combine milk and cream, add wine mixture, and beat with rotary beater until frothy.
Beat egg whites until stiff, add remaining 1/2 cup sugar, a little at a... - 29.1578
Kedgeree
Kedgeree has a succulent taste. The fish and rice gives the Kedgeree a rousing taste. Kedgeree is inspired by restaurants across the world. Must catch it. - 28.9114
Raspberry Syllabub
Put raspberries into bowl of blender.
Add honey and lemon juice or Kirsch, and blend until completely pureed.
Strain to remove seeds.
Beat cream until it stands in small peaks.
Gradually add the wine, beating well.
Lightly fold in the raspberry puree so that... - 28.7253
Kedgeree
Mix all ingredients together well in top of double boiler.
Heat over water until heated through. - 28.6145
Syllabub
Grate the lemon.
Put the grated rind, lemon juice, sugar and brandy into the white wine.
Cover, and put into cool place overnight.
In the morning, make sure that the sugar has dissolved, then strain the liquid.
To this add the cream, and whisk gently by hand,... - 28.5489
Greek Syllabub
1. Whip the cream until it no longer runs when the bowl is tipped; it should move very slowly.
2. In another bowl stir the lemon juice into the tahini paste and whisk it with a fork until it is well blended. Stir in the honey.
3. Combine this mixture with the... - 28.4915
Breakfast Kedgeree
Melt the butter or margarine and stir in the fish and rice.
Add the seasonings and chopped egg white.
Heat gently until thoroughly hot through.
Pile on a dish.
Rub the egg yolk through a sieve and sprinkle over the top. - 28.4613
London Syllabub
MAKING
1) Combine the port, caster sugar and nutmeg.
2) Now add the cream and beat till soft and fluffy peaks form.
SERVING
3) Ladle into glasses and serve chilled. - 28.3828
Syllabub Dessert
1. Beat heavy cream with a rotary beater just until stiff. Fold in confectioners' sugar and brandy.
2. Layer whipped cream, orange sections and strawberries in parfait glasses.
3. Chill about 30 minutes. - 28.3475
British Fried Fish
Wash and dry fillets and season with salt and pepper.
Line up coating mixtures: paper bag of flour; shallow dish containing beaten egg; paper bag of crumb mixture.
Shake fillets in bag of flour, one at a time, dip in egg, and shake in crumb mixture (press... - 28.3463
Piccalilli Mold
Dissolve gelatin in boiling water.
Add salt and vinegar.
Chill till partially set.
Fold in remaining ingredients; turn into small individual molds or shallow pan.
Chill firm. - 28.1886
Syllabub Trifle
Arrange the strawberries and grapes alternately round the bottom of a glass dish. Cover with a single layer of macaroons. Layer with the remaining fruit and macaroons, reserving 10 strawberries and grape halves for decoration.
Whisk the egg whites until... - 28.0398
Madeira Syllabub
Mix sherry with Madeira.
Add juice from lemons.
Peel outer rind from lemons and add peel to wine.
Let stand for 30 minutes.
Strain wine and add to heavy cream, along with mace and sugar.
Beat ingredients with a rotary egg beater or electric mixer until very... - 27.9263
Old English Syllabub
This Old English Syllabub is simply irresistible and mouth-watering deseert recipe. Try this English Syllabub recipe; I am sure you will love to share it with your loved ones. - 27.9003
Syllabub
1. In small punch bowl, combine sherry, sugar, lemon juice and peel; stir until sugar is dissolved.
2. Refrigerate, covered, several hours or overnight.
3. Just before serving, whip cream until soft peaks form. Spoon over sherry mixture. Fold together just... - 27.8354
Syllabub
Use large beater bowl; otherwise foam will spill out.
Combine ingredients.
Beat until mixture is well covered with foam.
Skim off top, and place in individual parfait glasses or goblets.
Continue beating-and-skimming process until bowl is empty and glasses... - 27.7667
Syllabub
Drain raspberries and reserve juice.
Add Madeira to juice.
Refrigerate pulp and juice separately.
Line glass bowl or sherbet dishes with ladyfingers; pour juice over ladyfingers until they are well soaked.
Whip cream with sugar until stiff.
Fold pulp of r - 27.5489
Syllabub
Combine cream and sugar in a medium bowl and beat until stiff.
Stir in brandy, lemon juice, and rind.
Beat egg whites in a separate bowl until soft peaks form; fold into cream mixture.
Spoon into sherbet glasses and chill thoroughly. - 27.4045
Lemon Syllabub
Place lemon juice, white wine, caster sugar and cream in a bowl and beat until soft peaks form.
Spoon into four individual serving glasses and decorate with lemon slices. - 27.3485
Piccalilli Baked Beans
Fry bacon till crisp; drain and crumble.
Cook onion in 2 tablespoons bacon drippings till tender but not brown; add to beans.
Add relish, molasses, salt, and bacon.
Turn into 1 1/2-quart casserole.
Bake in moderate oven (350°) about 50 minutes.
Chill. - 27.0724
Piccalilli Baked Beans
Fry bacon till crisp; drain and crumble.
Cook onion in 2 tablespoons bacon drippings till tender but not brown; add to beans.
Add relish, molasses, salt, and bacon.
Turn into 1 1/2 quart casserole.
Bake in moderate oven (350°) about 50 minutes.
Chill. - 26.79
Salmon Kedgeree
Heat the oven to 130° C.
Melt butter in a large hollow pan.
Add the long grain rice and slowly saute it, taking care not to break the grains.
Add salt, freshly ground pepper and cayenne pepper.
Add the hard-boiled eggs and the salmon.
Finish off in the... - 26.2597
Syllabub
In large mixer bowl, on low speed, beat half-and-half until frothy; gradually beat in sugar then brand, brandy and sherry.
Chill; stir before serving.
Garnish with lemon sticks if desired. - 25.6982
Creamy Salmon Kedgeree
1 Preheat the oven to 400°F. Beat the cream until stiff.
2 Put all the ingredients, except the cheese and butter, in a bowl, then fold gently to combine.
3 Transfer the mixture to a buttered baking dish, sprinkle with the cheese, then dot with the butter.... - 25.6508
Kedgeree
Combine all ingredients in top of double boiler and blend well.
Set over hot water and heat through, stirring frequently - 25.5931
Smoked Fish Kedgeree
Boil and dry the rice.
Divide the fish into small flakes.
Cut the whites of the eggs into slices and sieve the yolks.
Melt the butter in a saucepan, add to it the fish, rice, egg whites, salt, pepper and cayenne and stir until hot.
Turn the mixture on to a... - 25.5885
Syllabub
Refrigerate all the ingredients for an hour.
Combine in a bowl and beat well until frothy.
Pour into a large chilled glass. - 25.4431
Syllabub
In small punch bowl, combine sherry, sugar, lemon juice, and peel; stir until sugar is dissolved.
Refrigerate, covered, several hours or overnight.
Just before serving, beat cream until soft peaks form.
Spoon over sherry mixture.
Fold together just until... - 25.3509
Easy Smoked Haddock Kedgeree
Flake fish coarsely with a fork and mix with the chopped egg, cooked rice and seasoning in a saucepan over moderate heat until hot, adding a little milk if necessary.
Place the mixture on a hot serving dish and garnish with parsley sprigs. - 25.3375
Kedgeree
1. Put into top of double boiler the rice,chopped eggs, parsley, fish and milk or cream; add the salt, pepper and mustard. Cover and cook over boiling water about 10 minutes. - 25.0136
Piccalilli
Wash and prepare vegetables, add salt, and let stand overnight in large kettle.-Drain through cloth and press to remove all liquid, then combine with remaining ingredients in large kettle and simmer for,1 1/2 to 2 hours, or until thick, stirring-from time to... - 24.7176
Lemon Syllabub
1. Place the wine, 1 tablespoon of the honey, the lemon rind and juice in a bowl and leave to soak for about 1 hour.
2. Whip the cream until stiff, then gradually whisk in the wine mixture.
3. Whisk the egg white until stiff, then whisk in the remaining... - 24.6813
Blackcurrant Syllabub
Place the blackcurrants, granulated sugar, lemon rind and juice in a saucepan and cook gently for 5 minutes.
Cool slightly, then puree in an electric blender or rub through a sieve.
Stir in the sherry.
Place the cream, caster sugar and half the blackcurrant... - 24.4334
Syllabub
Mix all ingredients except cream.
Let stand till sugar is dissolved.
Add cream; whip till soft and fluffy.
Spoon into dessert glasses - 24.395
Salmon Kedgeree
Cook rice according to package directions.
In saucepan combine rice, salmon, milk, eggs, parsley, butter, salt, and pepper.
Cover and cook, stirring carefully once or twice, till heated through. - 24.3199
Syllabub
Put the macaroons at the base of the dish in which you will serve the syllabub.
Mix together the grated rind and juice of the lemon, sugar, wine, cinnamon or nutmeg.
If you can let it stand for an hour, all the better.
Now add the cream.
Whip all by hand to... - 24.1106
Kedgeree
Heat the butter or margarine in a pan.
Add the rice, flaked haddock and cream.
Heat gently, then add the chopped egg whites and seasoning.
Top with the chopped egg yolks. - 24.1045
Syllabub
Syllabub is an amazingly delicious mouth watering recipe. Serve the dessert at your dinner party; I bet you will have a huge fan following for this one! - 22.0863
Cashew Kedgeree
Simmer cashews with onions in water for 15 minutes.
When tender, drain, add rice, butter and season with pepper and salt to taste.
Warm through in greased oven dish and garnish with chopped parsley. - 19.1407
Syllabub
A famous English recipe.
Whip the cream stiff, fold in the sugar and rum.
Ripen in the refrigerator for half an hour, covered, of course. - 18.5229
Syllabub
Syllabub is a delightful English cuisine. Syllabub gets its lovely taste from cream flavored with liquor. Syllabub is served in many food joints across the world. - 18.0513
Piccalilli Stew
Stir together stew and pickle relish in saucepan.
Simmer about 10 minutes or until heated through.
Quick meal plan; sliced tomatoes, bread sticks and a fixed up frozen apple pie - 17.744
Syllabub
Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until frothy.
Serve immediately - 17.3863
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