English Peasant Foods

Shepherd's Pie
Traditional Cornish Pasties
Bubble and Squeak
Kedgeree
Bashed Neeps
Stump
Parsley Dumplings
Clapshot
Yorkshire Pudding
Mushy Peas
Pease Pudding
Junket
Poor Knights of Windsor
Spotted Dick
Bread and Butter Pudding 




Shepherd's Pie    Serve 4    60 min   

1 lb Lean Minced Lamb (Minced beef can be substituted if preferred)
1 Large Onion, chopped
3 Tomatoes, chopped
1 Heaped teasp Dried Mixed Herbs
3 teasp Worcestershire Sauce
5 - 10 fl. oz. Stock (depending on taste)
1 lb Potatoes
1 oz Butter (optional)
2 tbsp Oil
2 oz Mature Cheddar, grated (optional)

1. Peel the potatoes and cut into chunks. Place in a Large pan of salted water, bring to the boil and cook for 20 minutes or until soft. Preheat the oven to 200C, 400F, Gas mark 6.

2. Meanwhile, heat the oil in a large saucepan and fry the onions until soft and golden. Add the mince and brown then add the chopped tomatoes, mixed herbs, Worcestershire sauce, stock, salt and pepper. Stir well, partly cover and cook for at least 15 minutes. The longer you cook the mince, the more developed the flavor will be.

3. Drain the potatoes and mash well, adding the Butter if using.

4. Place the mince in an ovenproof dish and top with the mashed potato. You will find it easier to place small spoonfuls of potato around the outside first, gradually smoothing these together, then placing more spoonfuls in the centre, again gradually smoothing together.

Dot with butter or top with the grated cheese, if using and bake in the centre of the oven for 30 - 40 minutes until golden brown.

Traditional Cornish Pasties  Serves 4   80 min

16 oz Rough Puff or Flaky Pastry
12 oz Skirt of Beef Steak cut into small cubes, not minced

2 large Potatoes
½  Swede a.k.a. yellow turnip
1 large Onion, peeled and chopped
Plenty of Salt and Pepper

1.  Preheat the oven to 220C, 425F, Gas Mark 7.

2. Peel and slice the potato and Swede into thin, small pieces about 1/2 inch across.

3. Roll out the pastry to about 1/4 inch thickness then using a small plate cut out 4 circles.

4. Place a thin layer of the prepared vegetables on one half of each circle, then a layer of beef. Repeat this layering once being careful not to have too much filling which would cause the pastry to burst during the cooking process.

5. Season well with salt and pepper then fold the other half of pastry over the filling and squeeze the edges firmly together. Starting at the right side using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge. Brush the pasty with beaten egg. Repeat with the remaining pasties.

Place the pasties on a baking tray and bake for about 20 minutes then reduce temperature to 170C, 325F, Gas Mark 3 and bake for a further 40 minutes.  Serve hot or cold with salad.  

Bubble and Squeak Serves   4    30 min

1 oz Butter

1 Onion, chopped

1 lb Cooked Potatoes, mashed

8 oz Cooked Cabbage, chopped

4-6 sliced cooked Beef chopped

Salt and Pepper

  

1. Melt the butter in a large frying pan, add the onion and sauté gently for 5-6 minutes until soft, stirring from time to time. 

2. Raise the heat to medium hot, add the potatoes, cabbage, beef, salt and pepper and continue to fry for 15 minutes, stirring from time to time, until browned and crispy. The crispy bits should be mixed throughout. Serve immediately. 

N.B. This is a classic British dish for using up leftovers from the traditional vegetarian version (just omit the meat).

 Kedgeree  Serves  4   25 min

 6 oz Long Grain Rice

 Salt and Black Pepper

 1 lb Smoked Haddock Fillets

 3 Eggs, hard boiled

 2 oz Butter

 Freshly chopped Parsley to garnish

  

1. Bring a medium sized saucepan of water to the boil, add the rice and cook for 15-20 minutes until tender.

2. Meanwhile, place the haddock in a large frying pan with enough water  to just cover. Bring to simmering point, then simmer for 10-15 minutes until tender. Drain well, remove the skin and any bones, and flake into a bowl.

4. Drain the rice into a colander and rinse well under cold running water. Spread over a clean surface or large plate to dry out a little.

5. Chop one egg and slice the other two.

6. Melt the butter in a large saucepan, add the rice, fish and chopped egg, season with black pepper and mix well.

7. Cook over a medium heat, stirring constantly, until heated through.

8. To serve - transfer to a serving platter and garnish with the sliced eggs and parsley. Serve hot.

Bashed Neeps  Serves 4  Veg      35 min
Vegetarian  

2 lb Swede a.k.a. yellow turnips
Salt and Black Pepper
3 oz Butter

1. Peel the swede thickly, wash and cut into 1 inch chunks. Put into a saucepan of lightly salted cold water and bring to the boil.

2. Reduce the heat, cover and simmer for 15-20 minutes until tender. Drain thoroughly. Return to the pan with two-thirds of the butter and mash well until smooth. Season to taste. 

Arrange in a warmed serving dish, top with the remaining butter and grind plenty of black pepper over. Serve immediately.

Stump Serves 4     40 min
8 oz Carrots
8 oz Swede a.k.a. yellow turnips
8 oz Potatoes
1 oz Butter
5 fl. oz. Milk
Salt and Black Pepper

1. Peel and slice the carrots, swede and potatoes. Place in a pan of boiling water and cook for 25 minutes until soft. Drain well.

2. Return to the pan and mash together, adding the milk, butter salt and pepper. Serve hot.

Parsley Dumplings  Serves 4   20 min

2 oz Self Raising Flour

Salt

1/2 oz. Butter

1 Egg

1 tbsp Fresh Parsley, chopped

  

1. Sift the flour into a bowl with the salt. Cut in the butter in small pieces. Beat the egg with the chopped parsley and stir in. Beat until smooth.

2. Drop small teaspoonfuls  of the mixture into a broad pan of boiling salted water. Cover and boil gently for 10 minutes, turning halfway through. Lift out with a slotted spoon and serve, either in a clear soup or with a beef stew, or with boiled beef.

Can also be cooked in the same saucepan as any stew. Just add 10 minutes before the end of the cooking time.

Clapshot Serves 4 25 min

1 lb Potatoes, peeled and cut into chunks

1 lb Turnips, peeled and cut into chunks

Salt and Black Pepper

1 oz Butter

2 tbsp fresh Chives, chopped

  

1. Bring a large pan of water to the boil. Add the potatoes and turnips and cook for 20 minutes or until tender. Drain well then mash together until smooth.

Add the butter, chives salt and pepper and beat with a wooden spoon. Serve hot.

Yorkshire Pudding
Traditionally served with Roast Beef or any Sunday Roast Dinner.  
This amount is enough to Make:
1 large (serves 4-6)
4 Individual (serves 4)
12 Popovers
24 Mini Yorkshires (suitable for parties) 

2 Eggs

Approx 6 fl. oz. Milk

4 oz Plain Flour

½  level teasp Salt

Vegetable Oil

  

1. Preheat the oven to 220C, 425F, Gas mark 7. Put enough vegetable oil in a shallow baking tin (approx 8x10-inches) or a  4-hole Yorkshire pudding tin or a 12-hole muffin tin  to cover the base to a depth of approx  1/8 inch and place in the oven to get very hot. If roasting beef, you can use the fat from the roasting tin, made up with extra oil if necessary. (See note below)

If making  mini Yorkshires, use a 24-hole mini muffin tin or 2 small 12-hole patty (bun) tins and place a scant teaspoon of oil in each hole before placing in the oven to get very hot.

2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to ]10 fl. oz. and whisk together.

3. Add the salt and flour and whisk until very smooth with no lumps.

4. Carefully remove the tin(s)  from the oven, making sure the fat is very hot and fill as follows:-

Large Yorkshire  - pour  the batter into the centre of the tin, filling to 2/3rds

4 hole tin              - pour  the batter into the centre of the holes, filling to 2/3rds

Popovers               - pour  the batter into the centre of the holes, filling to half

Mini Yorkshires  - pour  the batter into the centre of the holes, filling to half

Return to the oven right away and bake until well risen and golden as follows:-

Large Yorkshire                          - 35-40 minutes

4-hole individual Yorkshires  -  20-25 minutes

Popovers                                      - 15-20 minutes

Mini Yorkshires                         -  9 -12 minutes

Serve hot. 

Mushy Peas Serves  4    90 min plus soaking

Vegetarian 
 

8 oz Dried Marrowfat Peas

Cold Water

1 oz Butter

2 tbsp Cream (Optional)

Salt and Black Pepper

  

1. Place the peas in a very large bowl and cover with about 4 times the amount of water. Soak for at least 5 hours (preferably overnight). 
2. Discard any peas which are floating and rinse the remaining peas well in a colander.
3. Place the drained peas in a medium sized saucepans, Bring to the boil then reduce the heat, cover and simmer for 1½ hours or until very soft, stirring occasionally and adding more water if necessary.
4. Drain any excess water and return the peas to the pan over a low heat to dry them off. 
5. Add the butter, salt, black pepper and cream if using, and beat with a wooden spoon until quite smooth but not pureed. Serve immediately.
Tinned marrowfat peas can be used. Just heat thoroughly then proceed from Step 4. The same texture is not achieved with frozen peas.

Pease Pudding   Serves 4     2 1/2 hours

1 lb Split peas, pre soaked

Salt and Pepper

Bouquet Garni

Water

1 Medium Onion, quartered

2 oz Butter

2 Eggs

1. Place the soaked peas in a pan with fresh water Add the salt, pepper, herbs and onions, bring to the boil then cover and simmer very gently for 2 ½ hours adding more water if necessary.

2. Strain of any excess water and remover and discard the herbs and onion. Pass the peas through a sieve or beat hard to break them up. Beat in the egg and butter and season well.

Put into a greased heatproof pudding basin, cover with foil and steam for 1 hour. Serve hot with bacon joints.

Roast Potatoes with Rosemary Serves 4   55 min

4 Large Baking Potatoes, peeled and quartered

4 teasp Dried Rosemary, crushed

4 tbsp Olive Oil

3 Garlic Cloves, crushed (optional)

   

1. Place the potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes.

2.  Preheat the oven to 200C, 400F, Gas mark 6

3. Drain the potato well, return to the pan and add the  olive oil, rosemary and crushed garlic (if used). Toss well to coat the potatoes thoroughly.

4. Place the potatoes on a baking tray and roast in for about 40 minutes, turning a couple of times during the cooking period, until golden brown and crispy on the outside.

A little more special to accompany a roast, especially at Christmas or Easter.

Junket    Serves 4    10 min plus setting

20 fl. oz. Full Fat Milk
1 tbsp Sugar
2 teasp  Brandy or rum (optional)
1 teaspoon of Rennet
Ground Cinnamon
Grated Nutmeg

1. Place the milk in a saucepan together with the sugar and heat gently to blood temperature, stirring constantly to dissolve the sugar.

2. Remove the pan from the heat, stir in brandy or rum if using and pour into a serving dish. Immediately stir in the rennet then set aside and leave to set at room temperature.

Poor Knights of Windsor   Serves 4     25 min

4 Slices Stale White Bread
2 tbsp Caster Sugar 
5 fl. oz. Milk
1 tbsp Sweet Sherry
4 Egg Yolks, beaten
3 oz Butter

1 teasp Ground Cinnamon
Strawberry or Raspberry jam

  

1. Remove the crusts from the bread and cut each slice in half. 

2. Place 1 tablespoon of the sugar, the milk and sherry in a shallow dish and stir to dissolve the sugar. 

3. Place the egg yolks in a shallow dish and beat well then dip the slices of bread in the milk mixture and then into the egg yolks.

4. Melt the butter in a large frying pan and fry the bread until golden brown on both sides. Drain well and keep hot while the remaining pieces are fried.

5. To serve -sprinkle w/ sugar & cinnamon & serve hot w/ strawberry or raspberry jam.

To serve -  sprinkle with cinnamon and nutmeg and serve with sugar to taste and clotted cream. Can be chilled prior to serving.

Spotted Dick        Serves  4    145 min 

4 oz Self Raising Flour

A pinch of Salt

3 oz Shredded Suet

3 oz Fresh Breadcrumbs

2 oz Caster Sugar

6 oz Currants

Grated rind of 1 Lemon

 Approx. 5 tbsp Milk

  

1.  Place all the dry ingredients in a large mixing bowl and mix thoroughly. Make a well in the centre of the mixture then gradually add the milk to form a soft dough.

2. Knead lightly until smooth.

3. Turn onto a floured surface and roll out to an oblong about 9 x 11 inches.

4. Roll the pastry up lengthways.

5.  Bring a large pan of water to the boil.

6. Make a pleat  in a large sheet of greaseproof paper or a clean tea towel, to allow for expansion, wrap the rolled pudding loosely, tying each end with string (like an Xmas cracker).  Steam or boil for 2 hours.  Serve hot with custard

Bread and Butter Pudding     Serve 4   80 min

6 slices well buttered Bread
2 oz Sultanas
4 Eggs
1 oz Sugar
20 fl. oz. Milk
A little extra Sugar

1. Preheat the oven to 325F. Grease a 3 inch deep ovenproof dish.

2. Remove the crusts from the buttered bread and cut into quarters (triangles or squares). Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas between each layer. Top with the reserved quarters.

3. In a saucepan, heat the milk to hot but not boiling. In a large bowl, mix together the eggs and sugar then add the hot milk, stirring well.

4. Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread. Leave to stand for 10 minutes.

5. Sprinkle with a little sugar and bake in the oven for 30-40 minutes until the top is browned and crispy.

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