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Monthly Archives: February 2016

Easy British Beef and Tomato Stew

Stew is a popular main dish in Britain, and beef is one of the most popular meats to use, although pork and lamb are also well-loved. The following recipe is really simple. We are just using beef, canned tomatoes and onion to make it, along with some salt and black pepper. If you want to add other vegetables to bulk the dish up, that is also fine. Consider adding chopped celery, carrots or bell pepper (raw and chopped) to the mixture before you start cooking the stew. You will need a large crockpot to make this dish. Start it at lunchtime and it will be ready by dinner time for the family to enjoy.

If you have too much for one meal, you can prepare a pie using the leftovers; simply put them in a casserole dish, top with mashed potatoes and some grated cheddar cheese, then bake at 350 degrees F (180 degrees C) for 20 to 30 minutes, or until piping hot in the centre. This stew can also be frozen. This is one of the simplest stew recipes since you need so few ingredients, and most of the flavour comes from the beef itself, since no other flavours in there overpower it.

It is common in British main dishes to keep the seasoning to salt and black pepper only, but do not expect a bland result because this stew is anything but bland! You will need stewing beef or braising beef to make this, which is economical but comes out really tender when braised and slow-cooked. Serve this garnished with fresh basil or thyme sprigs if you like. This British beef stew goes nicely with mashed potatoes and one or two different vegetables. It is something the whole family will find delicious. If you want to try lamb or pork rather than the beef, go ahead, since those would be delicious too. Continue reading

Toad in the Hole Starter Recipe

This is about as British as you can get, when it comes to starter recipes! Toad in the hole is a dish where sausages are cooked in a Yorkshire pudding batter. We have taken inspiration from that recipe to create these mini toad in the holes. You will need 4 Yorkshire pudding cups to make it, or else just use 4 large muffin cups or similar. The Yorkshire pudding batter is divided between the cups, and then you can add cooked sausages and perhaps some green peas too. Bake them until they are golden brown and crispy, then serve with lashings of brown gravy. They look nice garnished with herb sprigs too.

If you want to serve this as a main dish rather than an appetizer, you might like to add some cooked onion and carrots to the Yorkshire pudding cups, and consider adding sliced beef instead of cocktail sausages. Then serve each person a couple of these with hot, creamy mashed potato. You can get really creative with Yorkshire puddings actually; some people in the UK like to eat them with honey drizzled over them as a snack!

You can use cocktail sausages, frankfurters (chop them if they are the bigger ones) or cooked sausages (any kind) to make this dish, or you could use leftover roasted meat in gravy (or ‘au jus’) or anything else. You could even make vegetarian ones by adding extra veggies and leaving out the sausages. Yorkshire pudding batter is really versatile. You can make it any shape or size, and take your pick from various fillings.

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Parsnip-Topped Spiced Shepherd’s Pie

Shepherd’s pie is usually a simple mixture of ground lamb, vegetables and a creamy potato topping, but this recipe takes the basic concept and adds some tweaks. Although the ingredients might sound like an unusual combination, this is a really tasty recipe for the whole family, and you can even make double the amount and freeze the cooked pie in individual portions. The potato and parsnip topping is flavoured with turmeric, chilli, cilantro (fresh coriander), lemon juice, and butter. This goes on top of the lamb mixture, although of course you can use ground beef rather than lamb if you prefer.

The meat sauce is flavoured with curry powder, ginger, garlic, tomatoes and chickpeas. You can swap the chickpeas for frozen green peas if you prefer. Indian food is really popular in the UK, and in fact there are more curry houses in London than India! We have taken inspiration from the British love for Indian cuisine, adding some spice to this classic English dish for an unusual, delicious result, although you can reduce the amount of spice if you prefer.

You do not need to serve a side dish with this, since you have meat, vegetables and potatoes in the one dish, but if you want to, consider broccoli, asparagus or another green vegetable. You can either make one large shepherd’s pie or else make six individual ones if you have six ovenproof ramekins. If you love shepherd’s pie recipes but are in the mood for something a little more exotic, try this recipe. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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