British Steak and Ale Pie
great stick to your ribs meal for those cold winter nights. serve with mashed potatoes, carrots, mushy peas and lashings of gravy. my own recipe enjoy.
Traditional British Bangers
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional “Bangers ‘n Mash” for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
Serrage Poulet (British Indian Ocean Territory)
This recipe was featured on week 36 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
British Toad in the Hole (Sausages in Batter) With Sherry Onion
Pure traditional British comfort food, that isn’t that much hassle to make. Can serve 4 people if served with mash potato, carrots and peas but sometimes I prefer to do away with the mash and just serve this for 2! Don’t forget the sherry onion gravy which you’ll probably wanna drink all on its own!
The British Bulldog! Traditional Layered Beef Steak Suet Pudding
A traditional British steamed savoury pudding – fluffy dumping style suet pastry layered with tender and succulent braised beef steak – pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them……..be warned…….be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family’s recipe collection – it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper………it was like finding real treasure!)
