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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts

Meals of the Week, August 6th to 12th

Sunday, 13 August 2023

 

meals of the week




Here I am with another Meals of the Week post, this one for this the second week of August, 2023. I really enjoy doing this posts and they seem to be something you, my readers, enjoy also.  This is the post where I share with you everything I have eaten over the past week for my main meals, either at home, or out and about, along with recipes so that you can also make them for yourself.



I am determined that I will feed myself properly, even though I now live on my own. I don't want to get lazy and just eat out of cans, jars and frozen dinner packages.  Most of what I cook is pretty simple, admittedly, but its all from scratch.


I do eat at my sister's once a week, but I have provided a "like" recipe for what we had there that you might also enjoy. I eat out once a week with my father as well. A "like" recipe is also provided for that day!


I try to keep my meals balanced and healthy, and economical wherever possible as well. Like many people, I am feeling the pinch in my food budget.  But feeling the pinch doesn't mean that I can't still eat delicious meals or healthy meals.


This is a great time of year when we can take advantage of local fresh produce and I am doing just that!  We are getting great beans and corn from the local farm markets, lovely fresh tomatoes, carrots, peas, beets, etc. and of course loads of fresh local berries!


So without further adieu come with me on the delicious journey that was my meals of the week for the past 7 days!



Grandmother's Roast Chicken & Gravy.
 



SUNDAY, August 6th - Dinner at Cindy's

Most Sunday's I have dinner with the family at my sister's.  Occasionally they will come here.  Last Sunday she cooked a lovely Roast Chicken dinner.   This recipe I am showing is for Grandmother's Roast Chicken and Gravy.    You just can't beat a delicious roast chicken dinner with stuffing and the works.


We love to have it with roasted potatoes and vegetables and some weeks my sister will make Newfoundland Stuffing, which we all love. (Also called dressing.)  Mom always made her stuffing with potatoes, but we love this Newfie style stuffing even more than mom's!   I could eat a whole plate of that and nothing else!


For dessert we had sugar free jello and squirty cream. Everyone was happy!



Meatza Pie


MONDAY, August 7th - Meatza Pie

This was really lovely. I took some over to a neighbor and shared some with my daughter.  You make a simple base of ground meat, cooked rice and an egg. This gets patted into a pie dish and baked for about 20 minutes.


At the end of that time you take it out, spread the top with pizza sauce, cheese and your favorite pizza toppings.  Its meatloaf, but not as you know it!  This is really delicious and freezes well. I enjoyed it with a nice side salad.


spaghetti Frittata


TUESDAY, August 8th - Spaghetti Frittata

Spaghetti Frittata is a simple meal which uses up leftover pasta and some pasta sauce in the most delicious way. Very easy to make you start it on top of the stove and then finish it up briefly in the oven. I added some black and green olives to mine and two kinds of cheese.  This is good hot and equally as delicious at room temperature. It also freezes well.


I enjoyed this, once again, with a side salad, and a bit of crusty bread.  Delicious!


Garlic Butter Pineapple Chicken


WEDNESDAY, August 9th - Dinner with Dad at the Big Scoop

On Wednesday nights I always meet with my father and his friend Hazel for dinner at a local diner. Sometimes my sister will join us. This week my friend Jacquie joined us.  The special was a Honey Garlic Chicken Stir Fry.  


I can't give you a recipe for that, but I can give you a recipe for this delicious Garlic Butter Pineapple Chicken, which is super delicious! If you are looking for a chicken dish which is bursting with flavor and a tasty way to cook chicken breasts which will keep them moist and flavorful and full on delicious, then this is the recipe for you!  Its fabulous with some steamed rice and broccoli on the side.


Garlic Steak Bites & Potatoes



THURSDAY, August 10th - Garlic Steak Bites & Potatoes

Can you ever have too much garlic?  I think not, especially when you are using fresh local garlic. Its so good this time of year.  This tasty skillet meal is the perfect way to showcase it. The steak is sliced and marinated in a soy/srirachi marinade while you cook the potatoes.  Once the potatoes are done, you quickly flash fry the steak and then throw the two together.


The end result is tender juicy pieces of beautifully flavored steak and crispy potatoes.  With a salad or a vegetable on the side, dinner is served!  Delicious!


Tuna Patties



FRIDAY, August 11th - Tuna Patties for Two


On Friday I cooked myself some delicious Tuna Patties. These are quick and easy and made from ingredients I always have in my house. Some good Albacore tuna, chopped spring onion, lemon juice, bread crumbs, mustard, herbs, egg and a bit of hot sauce. 


One of my favorite things to have with them is Macaroni and Cheese. On this day I cooked my Ultimate Macaroni & Cheese for one.  Still eating up my salad.


Air Fryer Reuben Sandwich



SATURDAY, August 12th - Air Fryer Reuben Sandwich


I spent most of the day out shopping with my sister and I picked up a really nice loaf of Winnipeg Rye Bread. I also got some pastrami.  I had a hankering for a Reuben Sandwich!  I love a good Reuben Sandwich every now and then. It is a real treat for me.  I just had this with a pickle on the side because I had a delicious dessert to finish off from the other day.


Easy Lime Refrigerator Cake


Easy Lime Refrigerator Dessert.  There was no way I was letting any of that go to waste!  So delicious and creamy.  With fresh berries, this was more than an ample supper altogether.


I find that I cannot eat as much as I used to when I was much younger. I have my oats with some fruit for breakfast. Generally speaking I eat my main meal at noon and then I will have something picky for my supper.  A handful of nuts and some fruit, other days maybe a piece of cheese and some crackers, and sometimes I just feel downright lazy and have a bowl of cheerios!


And those were my meals of the week for the past week. I think you will agree, it was, once again, a most delicious week! 


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: mariealicejoan@aol.com 




 Thanks so much for visiting! Do come again! 


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Chopped Ploughman's Sandwich

Thursday, 10 August 2023

Chopped Ploughman's Sandwich

 



One thing I have been seeing a lot of lately are Italian Chopped Sandwiches.   They can be as simple as the one linked here, which contains only ham, mortadella, lettuce, provolone and pepperoncini in a lush mayo and Italian seasoning dressing.


Or the filling can be even more complicated adding more chopped meats, vegetables and cheese.  They all look good. They all look incredibly tasty. They all look very easy and quick to make. I actually think the trend started on TikTok, but I can't say for sure, not having watched it.


Chopped Ploughman's Sandwich 




I was perusing the refrigerator looking for something to have for my lunch today. I fancied a sandwich of some sort, but I didn't have a whole lot of anything that appealed.


Part of a French Baguette, some ham, pickle, lettuce, an apple, cucumber, cheese.  And not a lot of any one thing.  I put my thinking cap on.



Chopped Ploughman's Sandwich 





What I had here was all of the elements of a Traditional Ploughman's Lunch.   But I didn't fancy a plate like that. I wanted a sandwich.



I thought to myself . . . what if I took all of the elements of a Ploughman's Lunch and turned it into a chopped sandwich?  What indeed!


Chopped Ploughman's Sandwich 






The more I thought about it, the more delicious it sounded.  All of those tasty ingredients chopped together and simply dressed and then piled into a baguette!


It sounded like something I would really enjoy and that you might enjoy as well, and so I got to work at putting it together.



Chopped Ploughman's Sandwich 





Whenever I am busy chopping things I always think of watching my mother put together things in our family kitchen. I was always watching her when she cooked. I especially loved to watch her making her coleslaw.


She did not grate anything, except perhaps the carrot.  Everything was very methodically chopped. Even the cabbage.  She always looked so serene when she was chopping them.  


I now do mine the same way and I can say, with authority, there is a special comfort that comes when you are hand chopping things in the kitchen. Mom knew what she was doing.



Chopped Ploughman's Sandwich 




WHAT YOU NEED TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH

Just a few simple ingredients.  That's all. It looks like a rather long and lengthy list, but I promise you, these are all quite ordinary things.



  • 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
  • 6 slices of good deli-ham, chopped
  • 2 pickled onions, chopped
  • 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
  • 1/2 small apple, seeded and chopped
  • 1-inch piece of unpeeled cucumber, chopped
  • 2 TBS good chutney or pickle
  • 2 TBS good quality mayonnaise
  • 1 TBS Dijon mustard
  • 2 six inch pieces of a French baguette, split
  • soft butter for spreading

Chopped Ploughman's Sandwich 




I had Deli-ham, but I actually think this would be even better with some thick deli ham, or even leftover baked ham.  Cut into 1/4 inch pieces/chunks.


I struggled to measure the lettuce. I had about a cup of chopped lettuce, but how to put that into grams. I just couldn't figure it out, and so I gave a rough approximation measurement.


I used two kinds of cheese, a white farmhouse cheddar, strong and an orange Leicester that I happened to have in the refrigerator.  Again, chopped into 1/4 inch dice.



Chopped Ploughman's Sandwich




I used a beetroot and onion chutney. You could use a mango chutney, or Branston's pickle. What this does is add an element of sweetness, as well as a bit of heat and spice.    The pickled onion add a touch of sharpness.

The lettuce of course adds crunch as does the apple and the cucumber. You can leave out any of those if you wish. It will still taste good.

I added creaminess and a bit of heat by using a good mayonnaise and Dijon mustard. Hellman's and Grey Poupon. 


I had half of a one day old baguette which I cut into two six inch slices and then split and buttered with softened butter.  A fresh one would certainly be even better.



Chopped Ploughman's Sandwich 





HOW TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH


It is quite an easy thing to make. Do be aware that these must be eaten as soon as possible after putting them together. If you are going to have to wait, you can put together the filling (with the exception of the lettuce) ahead of time and simply mix in the lettuce and fill the baguettes just prior to serving.



Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)



Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.


Fold in the chutney, mayonnaise and mustard, combining everything well together. Stuff the buttered baguettes with the ham filling and serve immediately.

Notes

If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.


Chopped Ploughman's Sandwich 




This was actually a really simple and delicious idea.  I quite enjoyed it.  The only thing that could have made it any better would have been having someone to share it with!


Make sure all of the ingredients you use are top quality and you can be assured of having a very tasty sandwich indeed!



Chopped Ploughman's Sandwich



Here are some other tasty sandwich offerings I have made and enjoyed in The English Kitchen. I think they are all delicious and I think you will agree! 


THE CROISSANT TURKEY CLUB -  How can you make a turkey club sandwich taste even better?  By stuffing it into a fresh and flaky, buttery croissant!  That's how!  Delicious, and filled with all of the things one might expect in a club sandwich!


THE WORLD'S BEST BLT - What makes this the world's best?  Thick slices of fresh ripe garden tomatoes, freshly cooked crisp smoky bacon, crisp rocket leaves,  dressed with a house vinaigrette and served on a crisp fresh ciabatta loaf spread with a tasty basil and garlic mayonnaise.  This sandwich is a party in the mouth!


Chopped Ploughman's Sandwich

Chopped Ploughman's Sandwich

Yield: 2 sandwiches
Author: Marie Rayner
Prep time: 15 MinTotal time: 15 Min
A tasty sandwich riff on the traditional British Ploughman's Lunch. Its delicious, but must be eaten immediately or the lettuce will go soggy.

Ingredients

  • 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
  • 6 slices of good deli-ham, chopped
  • 2 pickled onions, chopped
  • 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
  • 1/2 small apple, seeded and chopped
  • 1 inch piece of unpeeled cucumber, chopped
  • 2 TBS good chutney or pickle
  • 2 TBS good quality mayonnaise
  • 1 TBS Dijon mustard
  • 2 six inch pieces of a French baguette, split
  • soft butter for spreading
  • salt and black pepper (optional)

Instructions

  1. Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
  2. Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
  3. Fold in the chutney, mayonnaise and mustard, combining everything well together.
  4. Stuff the buttered baguettes with the ham filling and serve immediately.

Notes

If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.

Did you make this recipe?
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Chopped Ploughman's Sandwich  

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: mariealicejoan at aol dot com 


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Meals of the Week, July 23rd - July 29th

Sunday, 30 July 2023

 

Meals of the Week





Here we are, another Sunday, another Meals of the Week post.  The one where I share with you all the main meals I have cooked and enjoyed over the past 7 days.  If I eat out for one or two of them, I also always share a homemade alternative.



 I really like doing these meals of the week posts. It helps to keep me accountable and helps me to see what I am eating, if I may need to make improvements in my diet, and keeping track also helps to keep me fresh.  Being able to share these things with you keeps me excited about the things I am eating because I want to inspire you as well!  Since I started doing this my cooking has never been boring! 
 

At least not to me anyways! I cannot speak for you. Maybe you find my cooking very boring!  But I hope not!



I have had my oldest daughter staying with me for half of this week and she will be with me all of next week. This has also been fun.  I like having someone around to cook for and I know she enjoys eating the things I cook!  She has helped me out a bit as well!  And we get to do it together for one more week!



Its a bit sad when your kids all grow up and move out of the house, you lose your spouse, and you find yourself living all on . It can be very tempting when you live on your own to want to take the easy way out and eat frozen dinners or other convenience foods. 



My goal is to not do that. I want to cook for myself fresh and delicious meals every day of the week. This makes for a healthier and happier me.  So for as long as I can, this is what I will be doing, and hopefully you don't mind me sharing my meals with you.



Perhaps we can both be inspired! And so, here are my meals for the last 7 days.  My daughter was with me for half of them, which made a nice change!




Crock Pot Mongolian Beef 





SUNDAY, July 23rd - Crock Pot Mongolian Beef

Family Dinner Day and this week it was a meal with a bit of an Oriental slant to it, Crock Pot Mongolian Beef.  I love Crock Pot Meals on a Sunday.  Everything just gets popped into the slow cooker early in the day and it cooks all by itself until supper time.  The smell of this is amazing.  Ginger, soy, garlic and brown sugar, with a bit of heat from crushed red chilies.



You can totally adapt the heat to your taste.  This is delicious served with steamed rice and some vegetables on the side. The leftovers make a fabulous  Fried Rice.



Curried Beef Fried Rice



MONDAY, July 24th - Curried Beef Fried Rice

I used the leftovers from the roast to make myself some curried beef fried rice. It actually worked out very well.  I love fried rice. You can make it from just about anything. Some cooked vegetables, or raw carrots, frozen corn, peas, onions, cabbage, cauliflower. You name it, it goes!   



A bit of scrambled egg, a bit of meat and Bob's Your Uncle!  Dinner is done!  I like a bit of sauce on mine sometimes.  Usually I like to pour a bit of Ketjap Manis on mine, which is a thickened sweet soy sauce. I make my own from scratch.


Sweet and Crunchy Corn Chip Salad


TUESDAY, July 25th - Cold Ham and Sweet & Crunchy Corn Chip Salad

We have had a hot and sticky week weatherwise.  I wasn't feeling overly hungry on Tuesday so I had myself some cold sliced ham and enjoyed it along with a salad.  Sweet & Crunchy Corn Chip Salad.  I love this salad which is the perfect mix of crunchy, sweet, creamy, smoky. Bacon, Cheese, lettuce, dried cranberries, corn ships and a poppyseed dressing. What's not to love!


Ultra Turkey Club



WEDNESDAY, July 26th - Dinner out with Dad, Hazel and Eileen

On Wednesday nights I go out to dinner with my dad and his friend Hazel. Eileen (my oldest daughter) was with us this week.  I had the special, which was a club sandwich panini. It was not near as tasty as my own homemade Ultimate Turkey Club Sandwich, but someone else was cooking it so it made a nice change!


Dad and Hazel had Fish and Chips.  Eileen had Spaghetti with meat Sauce.  We were all happy. I had a slice of raisin pie for dessert (very naughty), Eileen and Dad had Coconut Cream Pie and Hazel had a slice of carrot cake!



Grilled Chicken with a Summer Berry Salsa



THURSDAY, July 27th - Grilled Chicken with a  Summer Berry Salsa

Still hot so we enjoyed some grilled chicken with a delicious berry salsa. This salsa is filled with plenty of raspberries, blueberries, strawberries, a bit of zip from a red chili, some chopped coriander leaf, red onion, ripe avocado, and lime juice. Nice and zesty and goes beautifully with the mild flavor of the chicken!   The chicken is just seasoned with some salt and black pepper and brushed with some oil prior to grilling. 


This is a simple supper with lovely fresh tastes. If you wanted a heartier supper you could add some cooked rice or even a baked potato.


Crispy Chicken with Creamy Garlic Pasta



FRIDAY, July 28th - Crispy Chicken with Creamy Garlic Pasta


I know, chicken two days in a row, but my daughter and I both like chicken and this was a completely different way of cooking it than the day before.  Plus we were out and about and wanted something really quick and easy.  This is all that and more.  Frozen crispy coated chicken breasts are cooked and while they are cooking you make a delicious creamy garlic sauce to toss with freshly cooked penne.



The two together are really delicious.  Tender and juicy pieces of chicken and that creamy pasta. So good, and done in less than half an hour. You can't beat it for a quick meal. We enjoyed a salad on the side.


Quick Naan Bread Pizzas


SATURDAY, July 29th - Quick Naan Bread Pizzas


We both love these Quick Naan Bread Pizzas.  They use a simple Naan Bread base. You can use a garlic one, or a plain one.  They are brushed with some of the oil from a jar of marinated artichoke halves and then topped with a variety of cheeses and the artichokes and plenty of green olives, and some fresh thyme leaves.  


These are really delicious.  You could go the traditional route and use pizza sauce and regular pizza toppings, but these make a tasty change from the regular.


Again we had some salad on the side.  We didn't want to eat too much because we were going to have a movie night with some crisp vegetable dippers and homemade Garden Herb dip and some hummus.  We also had some grapes and cheese.  Yummy!


And that was the week that was!  My daughter and I ate very well and enjoyed a nice fresh variety of things.  Today we are going to my sister's for supper and we have a whole new week of things to enjoy together coming up! She goes home on Saturday.


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: mariealicejoan at aol dot com 

Thanks so much for visiting!  Do come again! 

 

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Cooking at the Manor

Saturday, 29 July 2023

 
 
Brenchley Manor




People are always asking me what it was like to live, cook and work at the Manor. I thought I would do a post today  about that experience in my life. To be honest, it was, to a humble girl from a small town in Nova Scotia, Canada,  a bit of a dream come true!


When I was a child I used to dream of one day living in a pretty cottage in the English countryside, but I never ever thought that this would be a dream of mine that would come true.   When I moved over to the UK in 2000 that dream came a little bit closer to coming true for sure, but it still seemed to be pretty remote to someone like me.


I decided to go to culinary school when I first arrived in the UK. This was something which I had always wanted to do, and the time seemed right. I was an empty nester without any obligations, and so I took the courses I needed to take in order to be able to work in the food industry. I had always been a very good cook, and I had run my own coffee shop at one point in my life, and I had, in fact, worked as a pastry chef (sans training) when I was a very young woman.



Fire Place




After I graduated from Culinary school, I started looking for a job. I did not want to work in a restaurant.  At the age of 46, I  reallyfelt that was too old for the fast pace of restaurant work. Restaurant work is a young person's game.  


There is a magazine in the UK called The Lady.  It is one of the primary places that wealthy people advertise to recruit staff.  I decided that I would try to find a job working for a private school or a family cooking on a much simpler and easier pace.  I began looking at adverts in the magazine and applying for jobs.

I  received call backs from several positions but there was one job in particular that appealed to me. and so I went down to Kent for an interview. It was to work as a Chef for an American family living in the U.K.   Kent is one of the most beautiful counties in England. It is known as the Garden of England and is host to a lot of beautiful little villages.
  
 

Brenchley Manor




I went down by train for the interview from Chester where I was living at the time. This was just about the longest job interviews I have ever had. I was there for the most part of the day. I was given a guided tour of the Estate and of the cottage that would be mine. 



By the end of the day I was told that I had the job, which would include  a decent wage along with the cottage, which was situated just down the lane from the main house which you see above. 




Oak Cottage




It was a very lovely cottage and would be my home for as long as I worked at the Manor.  It was cozy and comfortable and well situated.  We had a large eat in kitchen/family room down stairs, a laundry room, and a walk in larder.  There was a circular staircase leading upstairs where there was a reception room, two largish bedrooms, a room we called the library/office and two bathrooms.



Cottage kitchen





This was only a small portion of the kitchen downstairs in the cottage.  It was quite large, with loads of cupboard and counter space. 





My job at the Manor entailed cooking for a family on a daily basis, five days of the week, breakfast, lunch and supper.  I got weekends off and bank holidays, unless it was a special occasion and of course I needed to work extra hours when they were entertaining.



Manor Kitchen





As well as cooking, I was responsible for cleaning the kitchen, larder and conservatory. 


There was a huge larder just off the kitchen which had slate shelves.  It was lovely and cool in there. Stored in there were a variety of specialized dishes/platters/etc. which would be required for specific occasions.  



There was  a small wine/alcohol section, an area with tinned/packaged goods, and an ice machine. There was also another refrigerator which came in very handy to store things when a dinner party was planned.



kitchen





The kitchen was huge.  I had access to a large sink with a garbage disposal a professional sized electric/gas stove, a gas burning AGA and every electrical appliance you can imagine.  On the other side of the cooking area was also a dining area which was never actually used for eating for the whole time I worked there, but served as an area to provide welcome drinks when guests were arriving for a luncheon or brunch. 



There were a multitude of cabinets, some of them glass fronted, which held a variety of silver and china, crystal, etc. I was also responsible for the maintenance of these.  The ceiling was oak beamed.  The walls were lined with copper utensils.  I was also responsible for polishing all of the silver and copper.  There was not only silver in the kitchen, but a huge cupboard across from the laundry room that was filled with it from the floor to the ceiling.



Working there cured me from ever wanting to have any copper, silver, or crystal for myself. It was a lot of work keeping these things up to par, and during those years I did enough of it to last me a lifetime.






Everything was beautiful however and I have to say it was a wonderful opportunity for me to get to work in a beautiful environment with some of the finest equipment and ingredients.


Every day meals were quite ordinary. Much the same as anyone would eat.  In the mornings I would make breakfast for the Mr. who usually had toast and jam, coffee, juice.  The Mrs. would have 3 mini bran muffins, a glass of my homemade fruit smoothie and 2 prunes.  The recipe I used for the bran muffins was this Refrigerator Bran Muffin recipe.  I kept a big jug of that in the refrigerator at all times.


It was only ever very occasionally that they would want anything else for breakfast. Occasionally he would like some scrambled eggs and toast, and if they had guests I would cook full breakfasts to order.  Bacon, eggs, sausage, etc.



guest house



Lunches were also very simple affairs.  He might ask me to make him a sandwich, or sometimes I would make a pizza and have it in the refrigerator that he could eat whenever he wanted.  A tray of Deviled Eggs was kept in the refrigerator at all times and I would often make a homemade soup for him to enjoy with  his sandwich.  He also liked to munch on cold chicken and there was also always a tray of crisp vegetables with homemade dip in there for snacking.


Every day suppers were also very simple.  Usually just some sort of protein with some vegetables on the side. They did not eat carbs such as rice, pasta or potatoes on a regular basis.  Dinner would be simply some beef, pork, chicken, duck, or fish (usually salmon), and 3 or 4 simply cooked vegetables as well as a salad.   Dessert was also not an every day thing, although the Mr. did like me to cook my Chocolate Chip Cookies and Fudge Walnut Brownies on a regular basis. 


On Chocolate Chip Cookie days, all the staff made a visit to the kitchen. They all adored my cookies, and would pop into the kitchen, one at a time for a freshly baked cookie.


The Ladies' Luncheons were a different matter. These were much more involved and required a lot of work in preparation.  The Mrs. would entertain ladies for luncheons several times a month.  They would consist of drinks served in the kitchen upon arrival, usually Elderflower cordial as well as an assortment of finger foods. Not too many, only one or two because the ladies were always watching their weight. Small nibbles only.



soup dishes




There would usually be a soup course to begin, with perhaps some cracker breads or tiny muffins on the side.  It would only be a simple soup like Potage Crecy.  



The soup was often served in these vegetable shaped ceramic soup dishes which each had their own lids to keep them warm.  They were all different shapes and very pretty.



The main course would usually be a salad of some sort, sometimes grilled chicken with a few vegetables, or salmon.  All very dainty, and of course, beautifully presented.



The Conservatory





There would be a dessert to finish.  A favorite of the ladies was the Frozen Lemon Souffle which would have been prepared by myself as small individual souffles and served with some berries or a coulis.



There would be iced water and a variety of wines to serve with each course and chocolates and coffee to finish.


I loved doing the luncheons.  Sometimes they would be held outside on the patio, but more often than not they were held in the conservatory, which was just off the kitchen.  (See photo above.)


I did all of the planning, shopping, prepping, cooking and serving.   I was also responsible for setting and dressing the table, an example of which you can see above. Plus all of the clean-up afterwards. I tried to pick dishes that I could do in advance for the most part for the first and dessert courses. That way I had only to really concentrate on the main course on the day.   



me cooking




They involved long hours of preparation, and many hours spent on my feet on the day, but I loved the challenge of being able to pull it all together and I can tell you, they were always very happy with what I had prepared.   I was right in my element, and, as tired as I would be at the end of it all, I always felt a great sense of accomplishment when it was done, and really enjoyed all of it.  They were considered to be quite casual affairs.



As fun to plan and prepare as the luncheons were, the dinner parties were what I loved doing most of all!  I planned, cooked and served dinner parties for as few as 6 or 8 people and as many as 25. Usually six courses, including the coffee's and chocolates afterwards.



Dinner parties were always quite a bit more elaborate and involved a lot more in terms of preparation and effort.   They were silver service and consisted of appetizers and drinks upon arrival, usually served in the main reception room.   I would usually prepare 3 to 4 different appetizers.  Some favorites were this delicious Smoked Salmon Spread with crisp breads,  boiled Quails Eggs, Toasted Cheese Rounds, Smoked salmon on little rounds of brown bread with lemon, etc.

 

Another favorite were these Stilton and Walnut Shortbreads which were served spread with cream cheese and topped with a dollop of Mango Chutney and a toasted walnut half. Real party fare.


Dining Room





Following the appetizers and drinks there would be a first course.  (This photo above is of the dining room, but dressed for a luncheon rather than a dinner party. Dinner parties were always silver service.)  The first course was usually a soup dish or a fish dish.  She was very fond of stacked salads.  I had special rings to stack things up in. You would set the salads up in the rings, on plates, and then once they were set remove the rings for service.   Things like this Layered Cobb Salad would be a prime example.



Following the first course (starter) there would be a main course.  This could be any number of things.  Lamb, Beef, chicken, fish, etc. Accompanied with a variety of vegetables and of course the special dinner rolls that I would have  baked earlier in the day. This recipe on Cooking Classy is very similar to the party rolls I used to make for the dinner parties.



first course




I plated everything very judiciously.  Small dabs of each thing, artfully placed, so as not to overwhelm appetites. It took some getting used to.  I was used to family service prior to working at the manor and had to really learn to restrain myself when I was plating up.  With five or six courses being served they didn't want overly large helpings of anything.





dining room 



They really were very elegant affairs.


Following the main course there would be a dessert course. Typically I would prepare two to three different desserts. Usually a chocolate one, a light one and then a cake of some sort.  I tried always to pick desserts that I could make well ahead of time that I wouldn't have to do for when it came to the actual day.  These Baby Sticky Toffee Pudding Cakes were very popular.


Lemon Possets were another favorite.


After dessert there would be a cheese course.  Prior to cooking at the manor I had a very timid cheese palate.  I soon learned that in order to put together a delicious cheese tray I needed to know what I was doing and so I learned to love cheese.


I would prepare a large silver tray holding a variety of cheeses and fruits with special silver scissors meant to be used to clip off little sprigs of grapes.  Normally there would be a hard cheese, some semi hard cheese, a soft cheese, a conversational cheese and a variety of fruits. Perhaps some wedges of apple, grapes, ripe figs, etc.



A silver biscuit barrel would also be passed at the table for the guests to enjoy a variety of crackers and biscuits with their cheeses.  Small bread and butter plates with special silver knives would have been laid for them to spread their biscuits, cheese and fruits on.


As they were enjoying their cheese course I would be preparing the coffee course.


coffee course




Coffee and chocolates were always served in what was called the Linen Fold Room. This was a room which had special oak wood paneling which dated back to the Elizabethan age which had been carved in a specific linen fold pattern. There were several chairs and a comfortable sofa in the room and a huge inglenook type of fireplace. The fire would have been set so that is was glowing and soft lighting would add to the ambiance of the room.


We always used a large wooden antique tray for this with handles. A hand crocheted antique lace cloth would be places over top and then the coffee things would be placed on top of the cloth. Small demi-tasse cups with silver spoons, and a silver basket covered with a doily and filled with a variety of quality chocolates.


linen fold room




By that time my work would have been almost done for the day. I would be busy clearing, cleaning and washing up.  Leftovers, if any, would have been covered and refrigerated. The silver and crystal hand washed and put away and the dish washer would be humming. 



Normally I would clean up the coffee things the next morning.  That way they were free to socialize as they wanted and I could go home and get a well deserved good night's sleep before work the next day.


All did not always run smoothly.  I remember the first Thanksgiving dinner I cooked, the turkey burned.  It was a really large turkey and I had it in the electric oven. I went back to our cottage for a wee break and when I returned it was to discover that the bottom of the turkey was burning.  It was so large that it was too close to the bottom element .  We quickly ran to the shops, picked up two smaller ones and the first one was used as a show piece (elaborately garnished with plenty of parsley) and the guests were served meat from the other two.   We did have a great laugh over that one. 


The Mrs. said that it wouldn't be Thanksgiving if nothing happened to the turkey! 


grounds of the manor




All in all I really enjoyed my years working at the Manor. I got to work in a beautiful environment with the finest equipment and ingredients. I got to stretch and expand my culinary skills more than I had ever thought myself capable, and I left there with a really good reputation intact.



So much so that a few years ago, they contacted me from their home in the Bahamas asking me could I come to work for them again.   They said I had been the best Chef that they had ever  had working for them.  The offer included a cottage on the beach, etc.  I had to turn it down though. I was very content now to just do what I am doing and to be near my family. I do admit I was very flattered to have been asked to return,  however, and I was really chuffed that they thought so highly of me.


Elizabethan Garden





It really was a great experience and one that this simple girl from rural Nova Scotia had never thought that she would ever get to live.   Living and working in a beautiful spot in the Garden of Kent.  If I had my life to live over again, this experience would always be a part of it. Through it I learned a great deal about fine cooking and dining, proper service, and entertaining on a grand scale. This I will always be grateful for.



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: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 

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