I have to confess to having a certain weakness for Pot Roast. When it comes to roast beef, I really only enjoy a Prime Rib roasted in the oven, otherwise I like a Pot Roast.
When we go to a carvery, I NEVER have the roast beef. It is always over-cooked, dry and they always cut it wrong. Meat should be cut against the grain, not with the grain.
You would think they would know that Meat cut with the grain is TOUGH. In any case, its not Prime Rib, so meh . . . not interested.
More often than not it is a Pot Roast, and I find myself wishing I had done a Pot Roast. This week I decided to do just that.
I decided to do it in the slow cooker, so I actually began it Saturday evening. I sent my husband to the market on Saturday to buy a piece of rolled Brisket.
You can't beat a Brisket for pot roasting. You could also use a chuck roast if you wanted to. Me, I like the Brisket!
I showed him approximately the size of Brisket I wanted with my hands. Inevitably he came home with one twice the size and grumbling about the cost.
LOL Poor man, he can never get it just right!
The recipe I used this time is slightly different than the one I usually use. I had a bottle of Lager I wanted to use that I had been sent.
Celia Organic Craft Czech Lager. CELIA is traditionally batch brewed in the cellars of a 14th century castle located in the historical town Žatec famous for growing the world renowned Saaz hop since 1004.
Brewed for over 2 months which includes a 14 day open vat fermentation process ensuring only natural carbonation, CELIA is crafted to remove gluten through a de-glutenisation process which enables the brewery to use only quality local ingredients ensuring no substitutions are required. Organic. Gluten Free. Hand Crafted.
It might seem like a bit of a waste to some for me to use this in a pot roast, but we don't drink alcohol for religious reasons, so using it in a pot roast was the perfect thing for me to do with it!
I adapted the recipe from one I found in a Pillsbury Cookbook entitled Slow Cooker Recipes, published in 2003. I think this is the first recipe I have made from the book.
In our process of down-sizing I am going through all of my cookery books, checking to see if they are keepers or not. If I haven't cooked anything from them, they are going.
I kind of wanted to keep this one so thought I better cook something from it to help justify its presence!
I let it cook all night. It does take 10 hours after the initial browning of the meat, and I have to tell you, the tantalising smell of it woke me up really early in the morning.
My goodness but it smelled delicious! I immediately felt hungry!
But, blah . . . I had to wait for dinner.
Thankfully my slow cooker has a hold cycle on it where it keeps things warm. I did remove the roast and cover it for later. It was well cooked by then. I only kept the juices warm.
Highly flavoured with onions and lager, and beef stock, the juices also use brown sugar, cider vinegar and Dijon mustard, which I felt was a brilliant combination!
I always used to use dry onion soup mix to make my pot roasts, but lately over here that has been an impossible ingredient to find! I don't know what is up with that! You used to be able to buy it???
In any case this was just as delicious as my original recipe for pot roast. We were both very pleased with it. The meat was moist and tender and the gravy was delicious! You can't ask for more than that!!
Yield: 12
Caramelized Onion Pot Roast
This is the ultimate comfort food. Old fashioned and delicious, with a flavourful gravy. I like to serve mine with plenty of mash and two veg on the side.
ingredients:
1 TBS olive or vegetable oil
1 (2 KG) boneless beef roast for pot roasting (4 pounds)
(I like to use a rolled brisket)
1 tsp salt
1/2 tsp pepper
6 medium onions, peeled and sliced
360ml beef stock (1 1/2 cups)
180ml lager or non-alcoholic lager (3/4 cup)
2 TBS cider vinegar
2 TBS soft light brown sugar
3 TBS Dijon mustard
instructions:
Heat the oil in a large skillet. Add the beef and
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
Place the onions into a 3 1/2
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
Remove the beef from the slow
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
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I cheated and used frozen mash. I had cut up swede and carrots on Saturday night also, so I cooked them while Todd was having his Sunday afternoon nap and then I just mashed the swede and added some peas to the carrot.
I also whip some milk and butter into the frozen mash (you cook it in the microwave) It always comes out perfect. This was a fabulous dinner and we have leftovers to enjoy for the next few days! Bon Appetit!
We were invited to some good friends of ours yesterday for lunch. Whenever I am invited to someone's home for a meal I like to bring a hostess gift.
Sometimes its flowers, sometimes after dinner mints, sometimes a bottle of nice drink, or a box of chocolates . . . just something I know or think or hope that the hostess and her family will enjoy.
Yesterday, I decided to do something a tiny bit different and instead I baked a lovely tea loaf/bread to bring as a gift.
This is a recipe that I have shared on here in the past. Almond Glazed Poppy Seed Bread. It is a recipe that I baked often when I worked at the Manor.
It was a favourite of the Mrs and her friends. It bakes into two lovely loaves, so it is perfect for gifting. You get one to keep for yourself and one to share!
You can also choose to bake it in a decorative Bundt pan, which is what I did at the Manor. It looks very impressive when done, and glazed. Of course the bake time is a bit longer than it would be in two loaf pans.
I would add fifteen minutes to the time and then check it. I doubt it would take much longer than that, but do check it at an hour anyways, just in case. I always do.
This cake uses a mixture of flavourings, which might seem a bit odd when you look at them, but they work incredibly well together.
Vanilla, almond, lemon and orange extracts. It seems a lot, but trust me, they work beautifully in sync with each other.
Then you have the subtle crunch of poppy seeds. I don't know about you, but I love poppy seed anything.
Another thing I love about this loaf is that you just bung everything into a bowl and beat it together.
Simple, there is no creaming, beating, creaming, sifting, faffing about . . . just bung it all into a bowl and beat with an electric whisk until blended.
I like to line the loaf tins with baking paper. Actually I have loaf tin baking paper liners, kind of like cupcake liners.
They save a bit of time, and nothing ever sticks. Nothing. It also makes it very easy to lift the loafs out of the tin onto a rack to cool when done.
Another beautiful aspect of this lovely loaf is the crunchy sugar glaze that gets spooned over the loaves when you remove them from the oven.
Granulated sugar gets whisked together with orange juice, almond and vanilla extracts and then spooned over the warm loaves to make a delicious crust.
These delicious loaves will keep for up to a week in an air tight container and will keep frozen for several months. If freezing, I would not glaze until you take it out of the freezer and are ready to serve. (In that case I would warm the glaze a bit.)
Yield: 2 large loaves
Almond Glazed Poppy Seed Bread
prep time: 15 mins cook time: 1 hourtotal time: 1 hours and 15 mins
This is a dense, moist and delicious tea bread,with fabulous flavours and a sweet almond glaze topping.
ingredients:
420g of plain flour (3 cups)
1 tsp salt
1 1/2 tsp baking powder
3 large free range eggs
335ml of milk (1 1/2 cups)
125g of butter at room temperature (1/2 cup)
115ml of sunflower oil (1/2 cup)
430g of sugar (2 1/4 cup)
1 1/2 TBS poppy seeds
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp lemon extract
1 tsp orange extract
Almond Glaze:
1/2 tsp almond extract
1/2 tsp vanilla extract
60ml of orange juice (1/4 cup)
145g of sugar (3/4 cup)
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour two large loaf tins. Set aside.
Sift
the flour, salt and baking powder together in a large bowl. Mix
together the remaining ingredients and add, then beat together with an
electric mixer for about 2 minutes until well combined. Divide between
the two prepared loaf tins.
Bake for one hour, or until a
toothpick inserted in the centre comes out clean and the top springs
back when lightly touched. Allow to cool in the pan for 10 minutes
before removing to a wire rack. Stir together the glaze ingredients
until the sugar is somewhat dissolved. Spoon over the loaves while they
are still warm. Allow to cool completely, then wrap in foil or store
in an airtight container. These also freeze well.
Sift
the flour, salt and baking powder together in a large bowl. Mix
together the remaining ingredients and add, then beat together with an
electric mixer for about 2 minutes until well combined. Divide between
the two prepared loaf tins.
Bake for one hour, or until a
toothpick inserted in the centre comes out clean and the top springs
back when lightly touched. Allow to cool in the pan for 10 minutes
before removing to a wire rack. Stir together the glaze ingredients
until the sugar is somewhat dissolved. Spoon over the loaves while they
are still warm. Allow to cool completely, then wrap in foil or store
in an airtight container. These also freeze well.
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I have never had anyone act disappointed when I gift them with one of these. Bake it and you will see why! Bon Appetit!
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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It should come as no surprise that one of our very favourite teatime treats are shortbreads. They are so buttery and not overly sweet, crumbly and go great with a hot drink, or even milk for that matter.
Scottish shortbread has to be some of the best shortbread on the planet. Just walk into any shop in Scotland and you will find shelves lined with barrels, tins and packets of shortbread biscuits!
Scottish Petticoat Tails are even better, because first of all the name, and second of all the name. haha. How can you not love something called a Petticoat Tail!
That is also no surprise. The fact that Scottish shortbread is so tasty. Scottish cookery historically has been influenced by the French at the court of Mary Queen of Scots, and later through dishes served to British Lords with Scottish Estates.
The story of shortbread begins with a medieval "Biscuit Bread." Originally it began as leftover dough from baking bread. This was dried out in a low oven until it hardened into a type of rusk. Later on, sugar was added, and the yeast replaced by butter, until eventually we had what is the relatively modern shortbread biscuit.
Mary Queen of Scots was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread flavovured with caraway seeds.
YUM! Have I told you that Mary Queen of Scots is one of my ancestors? NO? Well now you know that I come by my love for shortbreads honestly. Its in my genes and not just my jeans!
Petticoat tails. How can you not enjoy or be in love with a biscuit named a petticoat tail. There are two theories regarding the naming of these biscuits. It has been suggested that the name “petticoat tail” may be a corruption of the French petites gatelles (“little cakes”).
However these traditional Scottish shortbread biscuits may in fact date back beyond the 12th century. The triangles fit together into a circle and echo the shape of the pieces of fabric used to make a full-gored petticoat during the reign of Elizabeth I.
The theory here is that the name may have come from the word for the pattern which was ‘tally’, and so the biscuits became known as ‘petticoat tallis’.
Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers.”
This version I am showing you today is a version of Petticoat Tails to which I have added a tasty feature. Little divets filled with jam. You could also use lemon curd.
The shortbread is scored lightly with a knife into triangles prior to baking. You bake it for 10 minutes and then remove it from the oven.
At this point you take the end of a wooden spoon and make some "Divets" in the shortbread . . . little dimples. Not all the way through, only about 3/4 of the way through. I have tried this with a chopstick, but it doesn't make a hole large enough . . . the end of a wooden spoon is best.
Then you use a teaspoon to fill the holes with some jam, or curd. Today I used three different kinds. Fig Jam (from Tatiana's mom), Blackberry Jelly and Apricot Jam.
Don't be tempted to make too many divets. Three is about right, and don't be tempted to overfill them. A tiny bit is just enough! After that you pop them back into the oven and bake further just long enough for them to turn golden brown at the edges. No longer.
In the end you will be rewarded with perfectly crumbly delicious shortbread biscuits, with tasty little tidbits of jam scattered here and there!
Yield: 16
Polka Dot Petticoat Tails
A beautiful buttery, sandy textured shortbread filled with little divets of jam. Do not be tempted to overfill the divets, as it will expand on baking and ruin the look of your cookies.
ingredients:
245g of plain flour (1 3/4 cups all purpose flour)
35g ground rice (1/4 cup rice flour)
90g fine sugar (1/2 cup)
1/2 tsp salt
225g butter (1 cup) cut into bits
1/2 tsp vanilla
4 TBS of your favourite jams (a combination of three different ones is nice)
instructions:
Preheat the oven to 165*C/325*F/ gas mark 3. Have ready an 8-round
tart tin with a fluted edge and removable bottom. Place this onto a
baking sheet.
tart tin with a fluted edge and removable bottom. Place this onto a
baking sheet.
Measure the flour, rice
flour, sugar, and salt into a food processer. Blitz for a couple of
pulses. Drop in the butter and vanilla. Pulse until the mixture forms a
dough. Press the dough into the bottom of the tart tin, smoothing the
top. Lightly score into 16 wedges. Bake for 10 minutes.
flour, sugar, and salt into a food processer. Blitz for a couple of
pulses. Drop in the butter and vanilla. Pulse until the mixture forms a
dough. Press the dough into the bottom of the tart tin, smoothing the
top. Lightly score into 16 wedges. Bake for 10 minutes.
Remove
from the oven and using the tip of a wooden spoon, make small divots
around the surface of the dough, going in about halfway down. Fill the
dots with a small portion of jam, probably only about 1/8 tsp in each.
from the oven and using the tip of a wooden spoon, make small divots
around the surface of the dough, going in about halfway down. Fill the
dots with a small portion of jam, probably only about 1/8 tsp in each.
Return
to the oven and bake for a further 10 to 15 minutes , or until golden
brown around the edges. (Don't be tempted to cook longer. You really
only want them golden around the edges.) Place onto a wire rack and
allow to cool before cutting into wedges.
to the oven and bake for a further 10 to 15 minutes , or until golden
brown around the edges. (Don't be tempted to cook longer. You really
only want them golden around the edges.) Place onto a wire rack and
allow to cool before cutting into wedges.
Some nice flavours of jam are apricot, seedless bramble (Blackberry),
seedless raspberry, fig jam, etc. Lemon Curd is also very nice.
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I really hope you will give this version of Petticoat Tails a go. I think you will really enjoy them. Why not serve them the next time you are having a tea party with the gals! Very impressive! Bon appetit and happy weekend!
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!
I think one of our favourite fishes has to be Cod. It is so mild and sweet and takes well to other flavours. I prefer the loins of course as they are the meatiest. Someone told me once upon a time that flatter fish fillets come from closer to the tail section and are fishier tasting. I do like fish, but I don't like really fishy tasting fish, if that makes sense. I always buy sustainable cod, and I adore British and Icelandic Cod. Thankfully our Cod here in the North Sea has been brought back from the brink and once again been awarded sustainable status. Yay! We can now enjoy it again with a clear conscience!
I love deep fried cod, most of all, but sadly that is a once in a blue moon treat for me these days, so more often than not I opt for a healthier way of preparing it. Today I adapted a recipe which I found on Fashionable Foods for a roasted chili & lime cod. The flavours sounded amazing.
I had actually made it one other time, but found the rub a bit too much for only two fillets of fish, so I have adapted it to make four servings instead. The flavours work much better when spread out over more fish. At least for me anyways.
The rub contains sweet paprika (don't be tempted to use hot or smoked), dried parsley and oregano, MILD chili powder (I can't stress this enough) . . .
Garlic powder, sea salt, black pepper and cayenne pepper. The fish gets rolled in olive oil and then in the spice mixture before being placed in a dish and being roasted for just the right amount of time . . .
While it is roasting you create a lime butter using melted butter, more olive oil and the zest and juice of two limes. Again, far too much for just two servings. It worked much better on four. This gets spooned over the fish as soon as it comes out of the oven.
What you end up with is tender, perfectly cooked, well flavoured cod . . . the flavours of the rub not being so over-powering that you cannot taste the fish. In short . . . PERFECTION!
Yield: 4
Cod Fillets with Chili & Lime
Delicious, perfectly cooked fillets of Cod with fabulous flavours! You are going to love, LOVE this.
ingredients:
For the rub:
1 tsp sweet paprika
1 tsp dried parsley leaves
1/2 tsp dried oregano
1/2 tsp mild chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
You will also need:
2 TBS extra virgin olive oil, divided
4 thick cod fillets
1 TBS butter, melted
the zest and juice of two limes
instructions:
Preheat the oven to 230*C/440*F/ gas mark 7. Have ready a baking dish large enough to hold all of the fish in a single layer.
Mix
together all of the rub ingredients. Place 1 TBS of the olive oil in a
dish. Roll the fish fillets, one at a time, in this and then roll them
in the spice mixture, coating them all over. Place into a single layer
in the baking dish. Roast in the preheated oven for 10 to 12 minutes
until the fish is opague and flakes easily beneath the tines of a fork.
together all of the rub ingredients. Place 1 TBS of the olive oil in a
dish. Roll the fish fillets, one at a time, in this and then roll them
in the spice mixture, coating them all over. Place into a single layer
in the baking dish. Roast in the preheated oven for 10 to 12 minutes
until the fish is opague and flakes easily beneath the tines of a fork.
together the melted butter, and remaining TBS of olive oil, along with
the zest and juice of the limes. Spoon this mixture over the fish and
serve immediately.
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I served this with a mix of vegetables and rice. It made for a really lovely meal for two.
I really, really hope that you will try this recipe. It is quick, easy and delicious! I just know that if you like fish, you are sure to love this. I think salmon would also be lovely done this way. Bon Appetit!
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