When I first moved over here we didn't have a lot of money for going out to eat. Todd was working as a parking lot attendant and I worked in a care home. If we went out to eat at all, it was a very rare treat.
There was a pub within walking distance however (we didn't have a car) that served up pretty tasty meals for pretty cheap prices. You could get a mixed grill for about £2.99, which was an excellent price. Itwas hearty and very tasty. Once you had walked all the way there, you didn't feel too guilty at ordering a hearty meal. You knew you would be burning the calories off on the way home!
This wasn't a meal I had ever heard of before I moved over here to the UK. I had never seen it in Canada, at least not in my experience. We are known for being hearty eaters in the Winter months, but three pieces of meat on a single plate. Its just not done!
A mixed grill is a plate containing a grilled sausage, a grilled chop, a piece of grilled steak, grilled mushrooms and grilled tomatoes, along with the usual chips (fries) and peas. Meaty and incredibly hearty. And quite delicious I have to say.
Traditionally, the mixed grill was cooked over charcoal in the chop houses and grill rooms of our cities here in the UK. If you have a grill don’t be afraid to use it!
Likewise if you have a griddle plate on your cooker, try using it for this dish as well, it will work perfectly! You will be in for a real treat either way, I can assure you!
As always, it's important to use the best quality meats available, and that you can afford. It is so disappointing when you realise-from that first bite-that the meat does not match the amount of effort you’ve put in to preparing the meal!
Cheap and pasty sausages are a definite NO NO! You want something rich and meaty. This is where your local butcher can become your best friend! Our local butcher makes many different kinds of bangers (as they are loving called over here.) Meaty and delicious with skins that snap when you bite into them!
You can tell a good butcher from the quality of the sausages that he produces. A good butcher will have several signature sausages on offer. Over here in the UK, a sausage/banger is much more than a piece of meat. It is a celebration for the mouth!
There really aren't any fixed rules when it comes to the meats you use, but generally speaking it will be steak, chop and sausage . . . but you can also have ham steaks, bacon chops . . . lamb's kidney's are also popular. (Not in this house though. ugh! I am not a kidney fan!)
The important thing is to have fun with this dish. If you are a drinking person, a cold ale would go well with this. An ice cold lager would as well.
The meats needn't be overly large bits. Just go with what's comfortable. I guarantee this tasty pub meal will become a favourite, and something your family will ask for again and again!
4 Lamb chops, trimmed
4 Small rump Steaks
4 thick and meaty Butcher’s sausages
Butter, melted
Salt and fresh ground black pepper
2 Large Tomatoes
Preheat your grill to it’s hottest. Brush the steaks and chops with some melted butter and sprinkle with some sea salt and freshly ground black pepper
Place the sausages on a rack in a grill pan and grill for about 7 to 8 minutes, turning frequently. Add the lamb chops and the rump steaks. Continue to grill for another 5 to 7 minutes, allowing 3 to 5 minutes per side for medium rare. Remove to a heated plate and keep warm.
Slice the tomatoes in half and brush each half with some melted butter, along with theonions and mushrooms (if using). Place all beneath the grill and grill for about 5 minutes. Remove from the grill and season to taste.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Follow my blog with Bloglovin
Tomorrow is Saint Patrick's Day and I thought I would gather as many of my Irish related recipes in one spot as possible so as to make it easy for you to find them. This is by no means all of them, but I do think that I am giving you a nice variety of them to choose from!
I suppose there are not too many people who cannot claim to have at least a small portion of Irish DNA in themselves, which gives most of us much to celebrate when it comes to Saint Patrick's Day. I had my DNA done several years ago with the end result that I was 27% Irish.
I would have to say that the Irish are some of the most wonderful and humble people you could ever want to know. Living in the UK, I was blessed to be able to call a few Irish people friends. You could not ask for a better friend. They are the cream of the crop.
Their food is also incredibly humble, what I would call country cooking. Straightforward and without pretense, homey fare based on unsophisticated yet delicious raw ingredients. That is what I love most about it. It is simple and wholesome food.
Aside from fresh seafood and shellfish, which you can enjoy in abundance in Ireland, dried fruit and potatoes figure massively in Irish cooking. A goodly portion of their breads, cakes and desserts make fabulous use of this. You won't see any of the shellfish on here as I am allergic to shellfish and typical Irish seafood is just not easy to come by here in Canada.
I do hope that you will enjoy the examples of recipes I have shared with you however. I know that I certainly have!
BREADS & SCONES
WHITE IRISH SODA BREAD (NON-FRUITED) - Quick, easy and very delicious, this is the white bread version of a non-yeasted Irish quick bread. You will see some versions containing dried fruit and you are certainly welcome to add some. Having said that, it is pretty tasty just on its own. I enjoy it sliced and spread with butter and jam or with soups, or stews for mopping up all that delicious gravy.
TRADITIONAL IRISH SODA BREAD - A simple classic bread in Irish households. This yeast free whole meal bread is perfect served with soups and stews, salads, etc. Its also pretty delicious served sliced and spread with butter and jam, marmalade and honey.
SMALL BATCH IRISH SODA BREAD - This is a small batch version of the traditional Irish soda bread, made for the smaller family to enjoy without having a lot of waste or leftovers. Every bit as delicious as the full batch.
BOXTY - This delicious potato bread/potato cakes is also known as Potato Farls. This is a very simple recipe and very authentic in its simplicity. Composed of only three ingredients. Potatoes, flour and salt. These are traditionally cooked on the stove top in a flat surfaced griddle pan. At one time they would have been baked on a grill pan over an open fire.
IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!
IRISH TEA BRACK - A non yeasted heavily fruity bread. You begin the night before by soaking a quantity of dried fruit in Irish breakfast tea overnight. The next morning you add the remaining ingredients and bake. This is heavy, yet beautifully fruited bread that is fabulous thinly sliced, spread with butter and served up with copious amounts of hot tea.
TRADITIONAL IRISH BARMBRACK - A fruity yeasted bread that is traditionally enjoyed sliced and buttered. This makes for a fabulous tea time treat, or even a breakfast treat. Its delicious any time you choose to enjoy it.
IRISH HONEY SCONES - These lovely scones are filled with the nuttiness of whole wheat and are gently sweetened with honey. They are simple, but don't let that simplicity fool you into thinking these are nothing special.
SOUPS, STEWS & MAIN DISHES
BALNAMOON SKINK - A delicate Irish version of a delicate soup made with fresh vegetables, enriched and lightly thickened with a mixture of cream and egg. This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.
SMALL BATCH IRISH STEW - A delicious lamb stew for the smaller family. Cubes of lamb are layered in a casserole with onions, carrots and seasonings, then topped with wedges of potato and covered with stock. Cover tightly, pop into the oven and then let the oven do the work. Quite simply delicious.
IRISH STEAK AND GUINNESS STEW - A hearty stew made with lean cubes of stewing steak, carrots, parsnips, turnips and onions, cooked in a delicious Guinness gravy until deliciously fork tender. Plan ahead as this takes a good 2 1/2 to 3 hours to cook, but then again the best things in life are worth waiting for.
IRISH HUNTER'S PIE - Buttery mash lines a pie dish that is filled with chunks of simmered lamb. The juices of the lamb are then made into a gravy which is poured through the top of the pie to moisten the filling, with any excess being served on the side. Simple vegetables accompany this tasty dish.
BOILED BACON AND CABBAGE - There is nothing out of the ordinary here . . . it's just simple imgredients . . . cured pork, a few vegetables, water . . . pepper. Cabbage.Simple ingredients put together in a simple way with extraordinarily delicious results! I made a mustard sauce to serve with it, and boiled new potatoes . . . but a parsley sauce is just as delicious.
CORNED BEEF WITH PARSLEY SAUCE - Tender slices of juicy perfectly cooked corned beef, served thinly sliced with a variety of fresh and tasty vegetables on the side and a deliciously lush and creamy parsley sauce!
DUBLIN CODDLE - A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs.
POTATOES
CRUSHED NEW POTATO COLCANNON - There is something pretty wonderful that happens when you combine cabbage and potatoes and Ireland. Humble ingredients put together in a most delicious way, this is considered haute cuisine in many multiple Michelin star restaurants. In short this is a beautiful side dish well deserving to be served on any table!
TRADITIONAL IRISH CHAMP - Mashed potatoes with warm milk, spring onions and butter beaten into them. It's so tasty. The Irish know how to do potatoes and do them well!
PUDDINGS AND CAKES
IRISH WHISKEY AND GINGER CAKE - A dense and moist cake chock full of lovely ginger flavor! With the consistency of a pound cake, this cake is studded with plenty of candied ginger and loads of ginger flavor that really shines through.
IRISH MARMALADE CAKE - A sweet and moist marmalade flavored loaf studded throughout with sticky sweet sultanas. A delight when sliced, buttered and enjoyed with a nice refreshing hot drink.
IRISH BOILED FRUITCAKE - A plain cake, beautifully moist and stuffed with loads of fruit. Dried Currants and sultana raisins are boiled in a mixture of golden syrup and tea. A few other simple ingredients are added prior to baking in the oven to create a delicious moist and fruity cake that is a great keeper, and quite simply delicious.
IRISH BLAEBERRY PUDDING - A sweet blueberry/blaeberry/billberry fruity filling is topped with a light and delicious cake batter then baked to perfection. Delicious served warm and spooned out into bowls with a topping of cream, custard or ice cream.
IRISH APPLE CAKE - A delicious apple cake with a cake/scone base, topped with plenty of sliced apples. A topping of crumble is sprinkled on top prior to baking to perfection. Delicious served warm and sliced in wedges, along with lashings of warm custard.
BERRY BUTTERMILK COBBLER - Frozen fruit baked into a buttermilk batter, served up warm, with a simple custard flavored with Irish Cream. Not only is this simple to make, but also very quick. You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course.
FLOURLESS CHOCOLATE CAKE WITH A BAILEY'S CHOCOLATE SAUCE - You will want to make the cake for this the day before. It needs several hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and delicious. Top with a scoop of really good Vanilla ice cream and a spoonful of Bailey's Chocolate sauce for the perfect finish.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
Serves 6
Shepherd's pie with the delicious twist of a layer of macaroni and cheese on top instead of the usual potatoes! Scrumdiddlyumptious!
For the meat layer:
2 TBS oil
3 shallots, peeled and finely chopped
1 large carrot, peeled, cut in half and then thinly sliced
into half moons
1 leek, washed well, trimmed, halved and then thinly sliced into half moons
2 sticks of celery, trimmed and thinly sliced
2 sprigs of fresh thyme
750g (about 1 1/2 pounds) of minced lamb
150ml of red wine (a generous half cup)
2 TBS tomato ketchup
1 tsp Worcestershire Sauce
1 lamb bouillion cube, crumbled
sea salt and black pepper to taste
For the macaroni topping:
35g (about 3 TBS) unsalted butter
30g of plain flour (about 3 TBS)
750 ml whole milk (3 cups)
1 bay leaf
120g of extra mature cheddar cheese, grated (1 1/2 cups)
1 TBS Dijon mustard
150g of macaroni (1 1/2 cups)
sea salt and black pepper to taste
To Top:
1 slice of white bread, crusts removed and crumbed
2 TBS freshly grated Parmesan Cheese
1 TBS butter, melted
Heat the oil for the meat layer in a large saucepan. Add the vegetables and thyme, and cook over about 8 minutes over low heat, stirring from time to time, until glossy and beginning to soften. Add the lamb mince and increase the heat.
To make the cheese sauce for the macaroni topping, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute before slowly adding the milk and bay leaf. Bring to the boil whisking constantly, until it thickens.
Preheat the oven to 180*C/350*F/ gas mark 5. Bring a pot of lightly salted water to the boil and cook the macaroni as per directions, leaving it very al dente, or slightly undercooked (it will cook more in the cheese sauce). Drain well and then stir it into the cheese sauce. Pour the whole mixture over top of the meat mixture in the baking dish.
Mix together the melted butter, breadcrumbs and Parmesan cheese. Sprinkle evenly over top of the macaroni. Bake the pie for 30 to 35 minutes, until the top is golden brown, and the filling is bubbling.
I did us some lovely Lamb Chops for our New Years Eve Supper last week. I simply rubbed them with a mixture of rosemary, thyme, garlic, sea salt, white pepper, olive oil and a bit of good balsamic vinegar that I mashed together with my mortar and pestle. I let them macerate for a good hour or more while these delicious potatoes were baking and then I quickly grilled them in a hot skillet with a bit of butter for about a minute and a half per side. They were done perfectly!
Occasionally I like to spice things up here a bit in my kitchen. I am trying to empty my freezer right now, in preparation for moving in just TWO weeks, (Yikes!) and I ended up today with a couple packages of ground lamb that I wanted to use up.
I didn't really feel like making a Shepherd's Pie . . . I wanted something to tantalize our tastebuds.
I initially thought of Koftas, but then I settled on Kibbee. We love Kibbee. They are a delicious middle Eastern appetizer composed of ground lamb and spices. Cut into small diamonds, or shaped into little football shapes, they are delicious served warm with sour cream for dipping.
We had them as an entree, along with some garlic rice and steamed carrots.
mmmm . . . they may not be much to look at, but they be mighty tasty!
Try to imagine yourself sitting in a Bedoin tent in the middle of the desert as you are eating these . . . a gentle breeze stirring the leaves of the date palms on your little oasis, and camels softly snorting and shuffling in the sand nearby . . .
No, this is not typical English Food, but it's my kitchen and I can cook what I like in it. They do say that variety is the spice of life!!
*Baked Spiced Kibbee*
serves 8
Printable Recipe
A delicious middle eastern spiced meat dish, typically served as an appetizer. You can shape it into small shapes, or just bake it iin a square pan like I have. Scored before baking it very easily separates into small diamonds. We have it as a main course.
200g bulgar wheat
1 1/2 pounds lean ground lamb
1 tsp ground pepper
1/4 tsp all spice
1/8 tsp ground cloves
1 TBS olive oil
90g pine nuts
4 medium onions, peeled and minced
3 TBS butter, melted
Sour cream to serve (optional)
Cover the wheat with boiling water and let sit for about an hour soaking. Squeeze as much water out of it as you can and then put it into a clean bowl. Add the meat and seasonings. Knead and mix together for about 10 minutes.
Heat the olive oil in a large skillet. Add the onions and pine nuts. Cook and stir over medium low heat until golden brown. Remove from the heat.
Preheat the oven to 200*C/400*F.
Divide the meat mixture in half. Press half of it into a buttered 8 inch square baking dish. Top with the onion/pinenut mixture, spreading it evenly over top. Spread the remaining meat over top, pressing it down evenly and smoothing it out. Run a spatula around the edges to form a bit of a gap between the meat and the edges. Dip the spatula in cold water and start making cuts lengthwise in the meat, evenly spaced about an inch apart. Go back over it crosswise, cutting it into diamond shaped pieces. Brush the melted butter evenly over top.
Bake the kibbee in the heated oven for 30 to 35 minutes until browned and cooked through. Remove from the oven, and separate into diamonds. Serve with sour cream if desired.
Social Icons