Traditional English Recipe - Roast Beef

Halloween Recipe - Pumpkin Pie.

British Cuisine Recipes

( A traditional dish from North America - perfect for Halloween)

Ingredients: For the filling: Half a medium sized mashed, cooked pumpkin, 1 (12 fluid ounce) can evaporated milk, 2 eggs, beaten, 165g of brown sugar, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt.For the pastry case: 335g plain flour, 1 teaspoon of salt, 205g of margarine, 120 ml cold water.

Method: The pie crust: Prepare pie crusts by mixing together the flour and salt. Cut the margarine into the flour and lightly rub in. Add 1 tablespoon water to mixture at a time. Mix the dough and repeat until it's is moist enough to hold together. With lightly floured hands shape the dough into a ball. On a lightly floured board roll out the dough to 1/8 inch thickness. Line the pie dish.The filling: Halve the pumpkin and scoop out seeds and stringy portions. Cut the pumpkin into chunks. In a saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to the boil. Reduce the heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return the pumpkin to the saucepan and mash with a potato masher. Drain well. In a large bowl, beat the pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Pour the mixture into the prepared pie crust. Bake 40 minutes.

A typical English meal, roast beef is the first one that comes to mind. This is a slow cook recipe, so you can use cheaper cuts of meat, but I recommend a good rump with a lot of marbling. It is traditionally served with potatoes and vegetables, along with yorkshire pudding and gravy.

Ingredients: 3 to 3 1/2 lb joint of boneless rump, olive oil, salt and pepper, 8 cloves of garlic (optional)

Method: Remove the joint from the fridge 1 hour before cooking (it should be at room temperature). Preheat the oven to 375°F. Place the joint in a drip pan. With a sharp knife make 8 small incisions around the meat. Place a clove of garlic into each incision. Rub the olive oil, salt and pepper all over the meat. Put the joint into the oven fatty side up, so that as the fat melts it will bathe the entire joint in its juices. Brown the joint at 375°F for half an hour. Turn the heat down to 225°F. Roast it for a further 2 to 3 hours. When the joint starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Remove from the oven when the inside temperature of the joint is 135° to 140°F. Let the joint rest for about 15 minutes, covered in aluminum foil to keep it warm, before carving.

(http://www.learnenglish.de/Recipe/pumpkinpie.html)

Дата добавления: 2017-02-01