Top 10 British Foods

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The 23rd September is the start of British Food Fortnight! Here at Ovenu, we have put together a range of traditional starters, mains and puddings for you to re-create and get into the patriotic spirit.

Starters

Prawn Cocktail

Prawn CocktailIngredients:
400g cooked Atlantic shell-on prawn
4 Little Gem lettuce, washed and trimmed
5 heaped tbsp mayonnaise
5 tbsp tomato chutney
2 tsp Worcestershire sauce
2 tsp creamed horseradish
tiny splash Tabasco sauce
squeeze lemon juice
paprika, for dusting
4 tsp snipped chive

Method:

  1. Peel all but 4 of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between 4 small glass bowls.
  2. Sprinkle the prawns over the lettuce and season with black pepper.
  3. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.


 

Duck Liver Pâté

Duck PateIngredients:
600g duck or chicken liver, or a mix of both
250g pack butter, diced and slightly softened
2 shallots, finely sliced
1 garlic clove, sliced
splash each brandy or port
1 tbsp tomato purée
For the topping:
100g butter
1 tbsp thyme leaves
1 tsp black peppercorn
toast, gherkin and chutney, to serve

Method:

  1. Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins until soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.
  2. Season the livers generously, tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, then tip into a serving dish, banging the dish down on the table top to smooth out the surface. Place in the fridge to set.
  3. Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

 

Homemade Tomato Soup

Tomato SoupIngredients:
400g can cherry tomatoes
1 tbsp caster sugar
100ml vegetable stock
dash each Tabasco and Worcestershire sauce
2 tbsp mascarpone
few torn basil leaves (optional)
For the dippers:
1 medium ciabatta roll, halved
1 garlic clove, halved
125g ball mozzarella cheese, shredded

 

Method:

  1. Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
  2. Heat the grill high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.

 

Mains

One-Pan Roast Chicken Dinner  

IngredientsRoast Chicken:
1½ kg chicken
1 lemon, halved
50g softened butter
2 tsp dried mixed herbs~
750g potatoes, chopped into roastie size
7 carrots, roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite

Method:

  1. Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
  2. Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

 

Bangers & Mash with Onion Gravy 

Ingredients:Sausage and Mash
900g/2lb floury potatoes, peeled and cubed
1 tbsp sunflower oil
1 large onion, finely chopped
1 tsp Dijon mustard
½pint chicken stock (from a stock cube)
1 tsp gravy browning (optional)
pork sausages
50g/1½oz unsalted butter
50ml/2fl oz double cream or milk
1 tbsp each, fresh parsley and chives
spring onions, finely chopped
1 tbsp olive oil

Method:

  1. Cook the potatoes in boiling salted water for 10-12 minutes or until soft.
  2. Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half.
  3. Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.
  4. Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato.
  5. Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.
    Serve immediately!

 

Battered Fish & Chips

Fish and ChipsIngredients:
For the fish:
50g plain flour
50g cornflour
1 tsp baking powder
Turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
For the chips:
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil

Method:

  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips.

 

Proper Beef Stew with Dumplings

Stew And DumplingsIngredients:
2 vegetable oil
1 onion, roughly chopped
1 (2lb 2oz) braising steak, cut into 4cm (1½in) chunks
Plain flour, to dust
2 medium parsnips, cut into 2.5cm (1in) pieces
2 medium carrots, cut into 2.5cm (1in) pieces
1 large leek, cut into 1cm (½in) slices
3 tomato purée
200 (7fl oz.) red wine
600 (1 pint) beef stock
3 fresh rosemary sprigs
For the dumplings:
125 (4oz) self-raising flour
60 (2½oz) suet
1 dried parsley

Method:

  1. Preheat oven to 160°C (140°C fan) mark 3. Heat the oil in a medium-large casserole (that has a tight-fitting lid) and gently fry the onion for 5min until softened.
  2. Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered with liquid, if not top up with more stock or water). Turn up the heat, bring to the boil, cover and put into the oven. Cook until the beef is tender – about 3hr.
  3. 30min before the beef is due to be ready, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (31/2fl oz) cold water and stir to make a soft (and slightly sticky) dough.
  4. Carefully take the casserole out of the oven, remove the lid and discard the rosemary sprigs. Check the seasoning of the stew. Pinch off walnut-sized pieces of the dumpling dough, gently roll into a ball and place on top of the stew, spacing apart. Return to the oven (without a lid) for the final 30min of cooking (or until the dumplings are lightly golden). Check the seasoning and serve with mashed potatoes, if you like.

 

Desserts

Classic Apple Crumble

IApple Crumblengredients:
900g (2lb) Bramley apples, peeled, cored and sliced
75g (3oz) caster sugar
1 tsp ground cinnamon
For the crumble:
175g (6oz) butter
225g (8oz) plain flour
100g (4oz) demerara sugar
175g (6oz) jumbo oats

Method:

  1. Preheat the oven to 200°C/400ºF/Gas Mark 6.
  2. Place the apple slices, caster sugar and cinnamon into a large ovenproof dish.
  3. Rub the butter into the plain flour, sugar and oats.
  4. Scatter the crumble over the apple mixture in an even layer.
  5. Bake for 30-35 mins or until golden and the apples are tender.
  6. Serve your warm apple crumble with cream or ice-cream for a treat.

 

Treacle Sponge

IngredientsTreacle Sponge:
250g golden syrup
zest 1 lemon, plus juice ½ lemon
5 tbsp breadcrumb
200g pack butter, softened
200g golden caster sugar
3 medium egg
200g self-raising flour
5 tbsp milk

Method:

  1. Heat oven to 180C/160C fan/gas 4. Mix the syrup, lemon zest, juice and breadcrumbs and spread over the base of a 1.5 litre baking dish.
  2. Beat the butter and sugar until pale and fluffy, then beat in the eggs, one by one. Stir in the flour and milk and dollop over the syrup. Bake for 35-40 mins until golden and risen, and a skewer poked into the sponge comes out clean-ish. Eat with lots of custard, cream or ice cream and extra dribbles of syrup.

 

Lemon Meringue Pie

Ingredients:Lemon Merignue
200g caster sugar
2 tablespoons plain flour
3 tablespoons cornflour
1/4 teaspoon salt
350ml water
2 lemons, juiced and zested
30g butter
4 egg yolks, beaten
1 (23cm) shortcrust pastry case, already baked
4 egg whites
75g caster sugar

Method:

  1. Heat the oven to 180 C / Gas 4.
  2. To make the lemon filling: In a medium saucepan, whisk together 200g caster sugar, flour, cornflour and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to the boil. Stir in butter. Place egg yolks in a small bowland gradually whisk in 100ml of the hot sugar mixture. Then, whisk egg yolk mixture back into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pastry case.
  3. To make the meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges.
  1. Bake in preheated oven for 10 minutes, or until meringue is golden brown. For best results, cool to room temperature and then chill in the fridge before serving.

 

Of course if you don’t have time to clean the oven after creating all of these delicious recipes, Ovenu are always on hand to send out a qualified, friendly technician that can professionally valet your oven and leave it looking like new. Contact us today on 0800 140 9800 or email us via enquiries@ovenu.co.uk.

ENJOY!

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