British Recipes..tried and true?
 

I know the internet is loaded with some fine British recipes, but I had an epic fail with my last pasty attempt and I'm a fairly decent and patient cook. I know I am not allowed to call them the 'C' word, due to their protected status :eek: They were a tad dry inside and, having myself to blame, my pastry was so-so. I'd like to keep trying to make a killer pasty!

If anyone has a great pasty recipe that has survived positively and you don't mind sharing, I would be so happy and forever grateful. I have mastered yorkshire pudding, I must say.

I may attempt Ramsay's Shepherd Pie this week and his cottage pie with Guinness looks delicious! Jamie's Sausage rolls look delectable. That almost sounded dirty :unsure:.

Hams, jam tarts, lashings of gingerbeer, cakes, jugs of cream, sardines, tomatoes, thick slices of bread, scones, sausages, kippers.... I have Enid Blyton to thank for my British food appreciation. I would love to have some great British dishes in my collection that are your family favourites if you're willing to share any.

Re: British Recipes..tried and true?
 

Have you seen the Hairy Bikers? Check BBC Canada they may be on there now but here's a link to their recipes:

http://www.bbc.co.uk/food/chefs/hairy_bikers

They've got a pasty recipe in there.

I've also found some interesting recipes from this fellow:

http://www.davidhall.co.uk/2007/11/i...-here-man.html

I've made his stotty cake many times (a sacred Geordie favorite) but he's got loads more interesting recipes.

This site's also got a lot of the old traditional favorites:

http://www.be-ro.com/index.asp

The "Be-Ro Book" was something of a bible in many British households over the years. My Mother brought hers from England when we emigrated to Canada in 1966 and it sits in my Dad's kitchen cupboard today albeit tattered and torn. The hard copy book doesn't appear to be available at the moment but they've got lots of the recipes on the website. I especially liked the Rock Buns when I was a kid. :starsmile:

Re: British Recipes..tried and true?
 

You might like this website - great British recipe's :)

http://greatbritishkitchen.co.uk/recipebook/index.php

They have a Cornish Pastie recipe

For an official recipe see: http://www.cornishpastyassociation.c...ges/recipe.pdf Originally this would have been made using 50% lard rather than all margarine.

:)

Re: British Recipes..tried and true?
 

I can share a beef and veg balti recipe (if I can remember exactly how I made it the other day).

Now that was British food at its best ;)

Re: British Recipes..tried and true?
 

Curly, Siouxie and Greenhill, you are all the best! You have no idea how obsessed I am with attempting to make genuine British food. I guess 'genuine' is not quite genuine here in Canada. I think you know what I mean.

I checked into the Hairy Bikers, but eventually became so confounded with the proper C***ISH pasty, that I felt lost. I will check those hairy guys out again - they are quite funny! I do believe I also checked into the Cornish pasty association website as well. Thanks much for the reminder. I am having problems with having the dough at a stretchy condition with the correct tension. I do believe I'm getting a good knack with the pasty side crimp technique.

There are many British granny's (some very, very funny) on youtube.com flashing their skills in pasty making, and they make it look so easy. I have enjoyed some of those clips!

Does anyone know if our cake flours differ somewhat in composition?
And what is a veg and balti, if I dare ask?

PS: Rock buns I have accidently made, although over here, I call them hockey pucks as mine were inedible and could be subbed as a puck or a rock. I would like to know truly, what rock buns are. Google, here I come!

Re: British Recipes..tried and true?
 

You need to use strong bread flour and definitely not cake flour, which does not have the elasticity required for pasties. You should also let the pastry rest for 2-3 hours prior to rolling it out. http://www.robinhood.ca/product-deta...cid=44&pid=189 anything like this will work, or go to Bulk Barn and get their generic brand, http://www.bulkbarn.ca/en-ca/products.html?product=542

Veg= Vegetable
Balti = Balti Curry - http://britishfood.about.com/od/adre...balticurry.htm

:)

Re: British Recipes..tried and true?
 

I like the look of that recipe, might try it next time :thumbup:

I know I forgot to put in the mustard, didn't have any coriander and didn't want to add cinnamon. Otherwise, I used half a habanero, fried with chopped onion and lots of sliced striploin, I added a couple of pureed onions, a couple of pureed carrots and a puree of garlic, ginger and some curry powder & cumin and a can of chopped tomatoes.

I made some garlic mushrooms (just stew them on a low heat for 20mins with butter and lots of garlic), poured that in to the balti with some stir fry vegetables (from a branded bag) and a couple of spoons of organic plain yoghurt plus whatever garam masala we had left in the bag.

5-10 mins of frying then about 20-30 mins of low heat stewing.

The spice-heat balance between "manly" and "girly" is on a sliding scale of how long you dare leave the habanero in to how much yoghurt is added.

Anyway, it's a dish of exquisite depth of texture and flavour. Unfortunately it might look like it looks when it reappears in the toilet the next morning but it's British food at its best. :)

Re: British Recipes..tried and true?
 

This sounds like such a terrific recipe, Greenhill! I must say, I like the manly/girly spicy balance. It sounds simply delicious! I should check to see if I can get these ingredients in our small City. I am definitely going to attempt this.

May I ask another question of you all? When skirt steak is called for, I used sirloin in my Pasty fail (didn't wish nor had on hand 'mince' or our ground beef at the time, and I just happened to have the sirloin on hand). I'm thinking the meat just did not have the fat the Pasty requires. It wasn't top sirloin, but had some wee fat to the meat. We ate them with, sorry and heaven forbid, beef gravy, to combat the dryness. I am so ashamed to admit this!

Am I correct in saying that 'skirt steak' is similar to Canadian stewing beef?
I do use stewing beef in my Irish Beef Guinness Stew. I just wasn't sure what skirt steak was. (Again...google will be my best friend).

I thank you all for putting up with my insipid questions!

Re: British Recipes..tried and true?
 

Skirt steak in Canada is called 'plate' steak, there is inner and outer plate. Skirt Steak is a boneless cut of beef from the lower part of the brisket. Cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and chest cavity). It's a long, flat piece of meat that's very flavourful.

Pasties are traditionally made with small cubes of skirt steak (plate) as it creates it's own gravy as it is cooking. Ground beef wouldn't really work.

http://www.clovegarden.com/ingred/ab_cowc.html and http://www.canadabeef.ca/ca/en/beef_...s/portion.aspx

:)

Re: British Recipes..tried and true?
 

http://www.be-ro.com/

Have a look on here for some good recipes, including rock buns, which are really yummy.

Also if you didn't know, coriander is cilantro here if your looking for it lol

Re: British Recipes..tried and true?
 

I don't know about you us but baking here.... Must be the altitude or something but recipes from Britain just don't work... Cakes come out like pancakes :eek: the only think I have found that helps is whacking the temp up much higher than it suggests and cooking for longer? :blink:

Not related to baking but back in the UK I used to often make scrambled eggs in the microwave. I did it here... Don't try it :eek: they explode... Literally - it was like a gunshot in the kitchen and was all over the microwave! :unsure: I have no idea why... Can I blame altitude for this too?

:)

Re: British Recipes..tried and true?
 

High altitude baking is different lol - you have to adjust everything to accommodate it. You can read a good article here: http://www.epicurious.com/articlesgu...altitudebaking and http://allrecipes.com/howto/high-altitude-cake-baking

Regarding scrambling eggs in the microwave, at high altitude water evaporates quicker so perhaps reducing the cooking time and using a lower power will work for you.

General High Altitude cooking: http://www.fsis.usda.gov/Factsheets/...y/index.asp#10

:)

Re: British Recipes..tried and true?
 

I blame so many things on the high altitude - it's a really good excuse:rofl:

Re: British Recipes..tried and true?
 

My Mam went through the same thing when we first went to Canada but with a bit trial and error she had us looking forward to baking day once again before too long.

The most widely used flour by far in Canada is what we know as "plain flour" to which baking powder has to be added so you don't end up with pancakes instead of cakes. Rule of thumb would be about 1 tsp baking powder per cup (110g) flour added at the same time as the other dry ingredients. This could account for the flat cakes. You can find self-raising flour over there (Superstore's likely your best bet) if you want that.

As for cooking temps. don't forget the temp. gauge on Canadian ovens is generally set to deg. F not C. Since I grew up there I was used to Fahrenheit so I keep a little conversion chart to Celsius with my cookbooks over here. Also, I've noticed there are a lot more fan (convection) ovens here so if you're used to that and are using a conventional oven (they need more time)there you'll see a difference in cooking time (trial & error's probably your best bet).

Re the scrambled eggs - When I lived in Canada I never used anything BUT the microwave for mine but I tended to cook them on 80% power (1000 watt oven) for about 4 minutes (2 eggs & desired amt. of milk) taking them out to stir about half way through - no explosions. On the subject of eggs, you can do a "poached" egg in the micro in a greased cup (corelle works well) - just pierce the yoke with a toothpick first to prevent explosions and keep an eye on it.

Hope this helps, forgive me if I've stated anything obvious but most importantly, don't give up - you'll get the kinks worked out in no time. :starsmile:

Re: British Recipes..tried and true?
 

Thanks for the tips everyone.

I think part of the problem for me is I am used to a fan assisted brand new oven that worked like a dream. In the house I am in now it has a big swirly element thing in the bottom and it looks at least 10 years old! :eek:

I will try again with eggs for lunch... I might push the boat out and try poached! ;)

I am loving the cake mixes here tho - and the cookies etc. It couldn't be easier really could it? :D

Re: British Recipes..tried and true?
 

Speaking of eggs, does anyone know how to fry a perfect egg. Like the ones they serve up at the B & B's. I just can't get them right, here or in the UK.:)

Re: British Recipes..tried and true?
 

That's one thing I am rubbish at by my hubby does gorgeous ones. I think you put a lot of olive oil in the frying pan and then heat it up a bit, crack it in and then keep pushing the oil over the top of it (he tilts the pan) with a spatula... his always turn out absolutely gorgeous - white fully cooked and yolk very runny.

(Geordie Lass is now craving a fried egg - thanks for that! ;) )

Re: British Recipes..tried and true?
 

Thanks Georgie Lass. Maybe that is what I will have for lunch.:)

Re: British Recipes..tried and true?
 

For perfectly poached eggs-

1. Pop to your nearest Costco and pick up a stainless 6 egg poacing pan for 10 bucks.

2. Lightly grease the cups with oil (essential)

3. Fill pan with water and bring to the boil and insert cups filled with eggs.

4. Simmer for eggactly 6 mins (Calgary) hubby has perfected triming

5. Serve on buttered (proper butter) Winnipeg style rye bread- Yummy :thumbsup:

Re: British Recipes..tried and true?
 

Liking the sound of that! :):D

Re: British Recipes..tried and true?
 

Just how do you wish your personal preferences to be on your perfect egg frying mission, If1?

I cannot stand a runny yolk, personally...I like mine turned and well done, smashed to bits and hard-cooked well...the equivalent of my Mom's roast beef ;), but the other half likes a sunny, soft, runny yolk for dipping. I am probably veering into the minority on the egg front, but I have no shame.

Then, there are the medium folks who love it on the medium well side with a nice frilly egg-white edge with a brown'ish crisp, and a centre that's still yellow and soft.

Re: British Recipes..tried and true?
 

I like them over easy or sunnyside up with a bit of a runny yolk. I could probably do a fried egg for you if you also like them a bit scorched on the bottom, as that is how mine end up, along with crispy edges. LOL :)

Re: British Recipes..tried and true?
 

Skip steps 1 & 2 - once water's boiled turn down to a gentle simmer and break egg into the water. Once cooked to taste remove with slotted spoon.

Re: British Recipes..tried and true?
 

It helps if you add some vinegar to the water, and stir the water slowly to get some roatation and place the egg in the centre, I’m told this helps keep the egg together or at least that's how I learned to do it from my Mum..

For the perfect B&B, road side café, canteen egg, its a deep sided frying pan with enough oil to cover the egg, the eggs are fried whilst immersed in the oil (read lard for northerners)

Re: British Recipes..tried and true?
 

Yes, I always add a bit of vinegar to the water, but I didn't realize you should stir the water. I'll give that a try on the weekend.

That could be where I am going wrong, because I don't use a lot of oil when frying an egg. I can see that my cholesterol level could be on the increase this weekend testing out these tips.:)

Re: British Recipes..tried and true?
 

:starsmile: use veg oil and butter together in the pan, when the butter is gently bubbling crack in the egg and allow to cook gently for a min or so and then flick the oil over the egg until its set, season and serve :thumbsup:

Re: British Recipes..tried and true?
 

I fry eggs by splashing some oil (usually olive) in a non stick pan, heat the oil, crack the egg, let the bottom of the egg cook and then flip it for a second or two, I don't like the snotty bits if the tops not cooked properly, so flipping it renders that problem obsolete and I still get a nice dippy runny yolk.

Re: British Recipes..tried and true?
 

Noooo way too fiddly. I have tried everything vinegar, stirring etc they already turn out like.....I won't even go there at this time of the morning ;)

Re: British Recipes..tried and true?
 

THAT'S perfect wording, Piff Poff. The snotty bits.

For poached, I really, really want one of these little jobbies. How cute are these? Of course, being Canada there is one review that's not great, but I think I saw more positive reviews on the U.S. Amazon site.
http://www.amazon.ca/Trudeau-Silicon.../dp/B003I3QH6W

For fried, I like to get my heavy stainless or cast iron pan pretty darned smoking hot, as I don't trust my health with high heat and the non-stick ones. I start with plenty of bacon grease and gently crack those eggs to hear that comforting sizzly sound. I watch mine for a bit until the bottom is solid, then do the flip and smash technique. For the snotty type ones my DH likes (perfect description, PP), I do as some of the above posts do and grease-baste his eggs a bit, splashing the fat on the top of his eggs and then throw the lid on for a wee bit. He's convinced I am trying to kill him with artery clogs, but he still gobbles them up. I am killing him with kindness.

By the way, I'm going to give my Pastys another whirl this weekend after I read some of the recommendations you all kindly gave me for some website suggestions. I'm going to pay a visit to the Bulk Barn to see if I can get some proper flour to add to my shortcrust, or try the baking powder addition. I bought myself a mandolin for slicing (not strumming) and I am excited to use it. If they are successful, I shall share a photo. If not, it's back to my drawing board. My DH travels a lot, and my future son-in-law works in construction, so I thought I could treat them to an easily transported manly goodie.

The Be-Ro site was nice. I googled the Be-Ro cookbook and it somewhat reminds me of the Canadian counterpart, The Purity Cookbook (now re-printed). Old-fashioned goodness :)

Re: British Recipes..tried and true?
 

Well, I had a fried egg for breakfast this morning and used the various tips you have all kindly provided. It was an improvement on my usual disasters, but not B & B quality. I am finally coming out of denial - I am an incompetent egg fryer!:)

Re: British Recipes..tried and true?
 

There is just so much joy in devouring someone elses cooking, and everything ALWAYS tastes better that way. Don't beat yourself up too much!

Note to self: Make a fried egg and tomato toasted sandwich today. :)

Re: British Recipes..tried and true?
 

Just an update. My Pasty 'Pastry' is just consistently miserable. I ended up buying Tenderflake frozen pie shells to use, but the dough is too flimsy and doesn't have the strength to hold the hearty filling, so I ended up just making a meat pie, which had a delicious taste.

I stumbled upon an interesting website of a Brit in Canada and his recipes seem to be adapted somewhat to our Canadian ingredients. Is his pasty method or some ingredients he uses traditional? Not at all, but I'm going to give it a whirl anyway. :fingerscrossed:

He certainly admits it's not the way authentic ones are made, but it works for him and I'm good with that. He's got a nice Best of British and English Tea Time section as well, so I thought I'd share this find.

That Melton Mowbray Pork Pie recipe will be next on my list, once I conquer the Pasty.

http://www.robertsplace.ca/recipes/cornishpasty2.htm

Re: British Recipes..tried and true?
 

I tried a quick and easy pasty pastry recipe from "Jamie's Great Britain" book and it came out a treat.

500g plain flour
250g cold unsalted butter
pinch of salt
approx 200 ml water
1 beaten egg for brushing.

I shoved the flour, salt and the butter (cut into bits) into the blender machine with the plastic "blade" and whizzed until it was breadcrumb like, and then slowly added the water until I had a nice ball of dough. I was too lazy to rub the butter into the flour by hand that day.

Jamie says not to work and knead the dough a lot, just roll out to the thickness of a £1 coin and use immediately.

This quantity made 6 large pasties and the pastry really was good.

Re: British Recipes..tried and true?
 

Pastry can be a fickle Mistress, The most important factor is keeping it cool, I freeze the butter and grate it into the flour. make sure your not using the palms of your hand try to just use your fingertips. I also put a large roasting try into the fridge and turn it upside down to use as my surface.
The water should also be Ice cold. it should be closer in color to white rather than a yellow colour that comes from melted buter.

Re: British Recipes..tried and true?
 

My Bowl was cold, my fats were nicely frozen and grated, water icy cold, my hands were cold - I even chilled the flour! :huh:. The first time I made it quickly by hand and the second attempt, I used Ramsay's youtube shortcrust method in making it very quickly in the food processor, but to my chagrin, I found my dinosaur processor bowl was a little on the small side, and it was admittedley too crowded and the dough became overworked, I fear.

I know that conversions may have been a slight issue, but I researched it fully to understand how that works and came across a conversion of grams for specific ingredients (flour, fats, etc.).

I was also surprised not to find frozen pastry dough that you can just roll out, hence my frozen pie shell purchases.

I think I'm going to head to Canadian Tire and pick up a digital food scale to make it easier for my pea-brain to follow, as I see many British recipes I'd like to try.

Always great suggestions!

Re: British Recipes..tried and true?
 

Have you ever tried the recipe on the Tenderflake lard package? I've had trouble with pastry in the past myself and seemed to have the best luck with that one.

Re: British Recipes..tried and true?
 

Thanks, Curleytops.

I tend to be an overthinker at times (:eek:) and wished for a proper technique, but I have now lowered my lofty goals to meet my need to get the darned things made.

For some reason I keep thinking these heavy brutes needed a hefty pastry and my pie dough, which I have no problems with, wasn't a true 'shortcrust'.

Maybe I shall just do the good old pie-dough.

:)

Re: British Recipes..tried and true?
 

Yeah me too, lovely light pastry!:thumbsup: