Einführung - Introduction

Ich habe alle Rezepte, außer denen von anderen, mit mehr oder weniger Erfolg selbst ausprobiert. Und, glauben Sie mir, ich bin kein Spitzenkoch. Um eine Freundin, die das richtig gelernt hat, zu zitieren: "Wer lesen kann, kann auch kochen."

Hier soll auch die Ehre der "schlechten" englischen/britischen Küche gerettet werden. Unter den vielen dummen Vorurteilen, auf die die Vorurteilsbehafteten, Uninformierten und einfach nur Dummen so stolz sind, ist das eines der dümmsten.

Die Fotos sind aus Kochbüchern oder dem Internet. Amateur-Schnappshüsse von Essen sind eher appetitabregend.

I've tried all of those recipes, except those from others, with varying success myself. And, believe me, I'm no top-chef. To quote a friend who is a professional: "Everybody who can read, can cook."

This is, too, to save the honour of the oh-so-bad English/British cooking. Among the many dumb prejudices the uninformed, prejudiced and plainly dumb are so proud of, this is one of the dumbest.

The photos are taken from cookbooks or the Internet. Amateur snapshots of food tend to be rather unappetizing.

Kedgeree

Another excellent hangover breakfast dish and another Marguerite Patten recipe.

115g/40z long grain rice
salt
1 large smoked haddock or 550 to 675g/1 ¼ to 1 ½ lb smoked haddock fillet
Pinch cayenne pepper (optional)
2 eggs
50g/2 oz butter
1 medium onion - cut into rings
1 teaspoon curry powder - or to taste
3 tbsp single cream

Cook the rice in salted water as per packet instructions; drain well. Poach the fish in water flavoured with the cayenne, so not over-cook. When tender drain the haddock and break the fish into large flakes, discarding any bones and skin.

Hard-boil the eggs, shell and chop the whites and yolks separately. Heat half the butter and cook the onion rings slowly until golden in colour.

Heat the remaining butter in a large saucepan, stir in the curry powder then add the fish, rice and cream. Stir gently over low heat and, when very hot add egg whites.

Spoon into a pyramid shape in a hot dish, garnish with the egg yolks, formed into the shape of a cross, and the onion rings.

Full English Breakfast

The best of English cooking: Life saver in the case of a bad hangup, and, in less dramatic situations, the best comfort food ever.

Sausage and Bacon
The combination of both bacon and sausage is one of the essential elements to a full fry up. A simple pork sausage (like the banger) is ideal, the type of bacon is up to preference.

Tomatoes
The tomato may seem like an optional garnish; I assure you, it is not. The sweetness and acidity that come from a cooked tomato goes a long way in cutting the fattiness that is inherent in the rest of the plate. The way you prepare your tomato is once again a matter of taste—a stewed tomato will work, but simply cutting a tomato in half and frying it in leftover bacon fat, then finishing it with a bit of cracked black pepper, is a quick and delicious way to go. Many proper fry ups will come with grilled tomato (that's broiled, for you American English speakers).

Fried Bread
Fried bread is just what it sounds like—sliced bread toasted in a pan with butter, lard, or bacon drippings. It is important to not underestimate the amount of fat you will need to get a perfectly crisp piece of fried bread—a couple tablespoons per slice is not unheard of. It's a bit surprising, but absolutely worth it. You only need a slice or two to satisfy the craving; after that, you may find yourself reaching for a plain piece of toast.

The Eggs
Lastly, the egg. Normally two, but sometimes three eggs cooked to your preference. The runny yolk to my mind is essential—it's the sauce that brings the whole plate together!—although those die-hard scrambled fans will without a doubt disagree with me.

Kidneys
A few quickly fried kidneys make a great addition to any fry up. Lamb kidneys are the right size for a morning meal, and have a more delicate flavor than beef kidney. Kidneys are simple to prepare: simply remove the interior sinew, toss with seasoned flour, and fry in butter. If you're feeling adventurous, deglaze the pan with a few big shakes of Worcestershire sauce and some stock for a quick pan sauce.

Kippers
Gently poach the kippers in milk and remove the bones, then flake them into scrambled eggs. Or simply fry your kippers and use them as the bed for your fried or poached eggs.

Mushrooms
Mushrooms often come along with a fry up, either roasted in the oven or fried in some butter. Generally you're looking for a white button mushroom cooked whole and seasoned gently to let all of its mushroom flavor come through. Serving mushrooms in a fry up is a nice inclusion because it offers a moment of pause from the sausage and bacon every few bites, but holds true to many of their meaty qualities.

I got it from here.

Syler's Catholic Cooking - More than just Recipes

 The Sage from Texas sent me that a long time ago:

DECEMBER

December 4: Feast of St. Barbara
I know you all remember the St. Barbara’s Ceremonies out at Fort Concho. Those are precious memories to me, and Major Hawk kindly provided me with the particulars on the ceremony, which contains an account of her martyrdom identical to the one in the 1917 Catholic Encyclopedia, as well as the receipt for that most delectable of beverages:
ST. BARBARA'S ARTILLERY PUNCH
Ingredients:
Some of previous year's punch -- Represents Tradition
Red fruit drink -- Represents Artillery Color
Dark Red Wine -- Represent Bloodshed
Dark Rum -- Represents Coming of the Storm
Golden Rum -- Represents Hope of Victory
Peach Brandy -- Represents "Procurement" From Officer's Stores
Molasses -- Represents Axle Grease
Spring Water -- Represents Importance of Fresh Water
Bourbon -- Representing the Southern Gentleman's drink
Mixture of Lemon Juice and Brown Sugar -- Squeezings from the Sponge
Lime Juice and Sliced Fruits -- To Ward Off Scurvy
Dark Apple Cider -- Represents Cleaning Water From the Guns
Rose Petal -- Represents Sweethearts
Hardtack, Coffee, and Corn -- Rations of the Common Soldier
Brown Sugar Mixed with Water -- Represents Mud From the Battlefields
Black Licorice Cake Decoration -- Represents Gun Powder
Horseshoe -- Honors the Horses
Chocolate-covered Cherries -- Represents Canister Shot
Sock with Powdered Sugar -- Represents Dust from Marching
Artillery Saber to Stir
Ceremony:

Marguerite Patten's Christmas Cake

Hilda Elsie Marguerite Patten CBE (née Brown; 4 November 1915 – 4 June 2015), was an English home economist, food writer and broadcaster. The picture on the right was taken in 2007 when she was 92. Here, she shares a Christmas cake recipe:

This recipe dates back to 1954. It was the first year after the end of rationing, and to celebrate this I demonstrated on BBC television a really rich Christmas cake, a rich Christmas pudding and delicious homemade mincemeat. Since that time, these have become favourite recipes with many people.

One person did not approve of the recipes, contacted the BBC and demanded it no longer employed me. Her reason was that I and Winston Churchill were leading the youth of Britain astray: he because he drank alcohol, and I because I used alcohol in my Christmas cooking.

You can make this cake several weeks before Christmas, but it is still delicious if made at the last minute.

Makes a 23cm round cake or 20cm square cake
350g plain flour (no raising agent)
1 tsp ground cinnamon, or to taste
1 tsp mixed spice, or to taste
115g mixed candied peel, chopped
900g mixed dried fruit (preferably 450g currants, 225g sultanas, 225g seedless raisins)
50-115g blanched almonds, chopped
115g glace cherries, chopped
4 large eggs, whisked
4 tbsp sherry or brandy or rum or milk
Finely grated zest of 1 lemon
Finely grated zest of 1 orange (optional)
225g butter
225g sugar, preferably dark moist brown sugar
1 level tbsp black treacle or golden syrup

Prepare the tin carefully. Line the inside bottom with a double layer of brown paper, then cover this with a double thickness of baking parchment. Line the sides of the tin with greased greaseproof paper or baking parchment. Tie a deep double band of brown paper round the outside of the tin.

Sift together the flour and spices. Mix the peel, dried fruits, almonds and cherries (if these are slightly sticky, flour them lightly). Blend the eggs with the sherry, brandy, rum or milk. Cream together the lemon and orange zest with the butter, sugar and treacle or golden syrup until soft. Do not overbeat, as this type of cake does not need as much aerating as light cakes. Gradually blend in the egg mixture and sifted dry ingredients. Stir in all the fruit. Spoon the mixture into the tin, smooth flat on top, then press the top with slightly damp knuckles, as this helps to keep the cake moist and flat.

Bake in the centre of an oven preheated to 160C (140-150C in a fan oven) for 1 hour, then lower the heat to 140-150C (120-130C in a fan oven) and cook for approximately 2 hours. Baking times for rich fruit cakes like this vary considerably according to your particular oven, so test it carefully.

To test the cake: first press firmly on top - there should be no impression - then check to see if the cake has shrunk away from the sides of the tin. If it has, remove from the oven; listen carefully. A rich fruit cake that is not quite cooked gives a definite humming noise, in which case return it to the oven for a short time and test again. Cool the cake in the baking tin; when completely cold turn it out carefully; wrap in foil and store in an airtight tin.

This cake is given a very moist texture if you prick it once or twice before icing and pour several teaspoons of sherry or brandy or rum into the cake. Use a steel knitting needle or fine skewer, make a number of small holes on top of the cake and spoon the sherry, brandy or rum over this. If wished, turn the cake upside down and do the same again. Wrap the soaked cake tightly in foil and store in a cool, dry place. If you do not wish to moisten the cake during storage, do not worry, for it is still very rich and delicious.

Schokoladen-Whisky-Dessert

Schokoladen-Whisky-Dessert (Chocolate Whisky Cake)
Rezept für eine 18-cm-Springform
280 g Essschokolade (Vollmilch oder Zartbitter)
170 g weiche Butter
170 g Zucker
3 Eigelb
Angostura Bitter nach Geschmack
3 El Whisky bzw. bis zum Abwinken
Kekse (möglichst dünne) zum Auskleiden des Randes der Form
300 ml Schlagsahne
Raspelschokolade, Streusel oder Kakao zum Bestreuen
Optional: Cremetortenhilfe, mehr Zucker, Angostura und Whisky nach Geschmack
Rand der Form mit Keksen auskleiden. Schokolade im Wasserbad schmelzen, Butter und Zucker cremig zusammenrühren, Eigelbe, Angostura und Whisky dazurühren und geschmolzene Schokolade darunterheben. In die am Rand mit Keksen ausgekleidete Form gießen und über Nacht kühlen. Wenn es danach sofort serviert wird, genügt es, die obere Hälfte mit steifgeschlagener Schlagsahne aufzufüllen. Will man es, wie ich, als Teil eines Buffets, sollte man die Sahne mit Cremetortenhilfe (und statt mit Wasser mit Whisky) behandeln und nach Geschmack noch Zucker und Angostura hinzufügen. Vor dem Servieren nochmals mehrere Stunden kühlen, danach erst aus der Form nehmen.

Fleischpasteten

Fleischpasteten ("Pies") Grundrezept
Teig für eine 18-cm-Springform
350 g Mehl
1/4 Tl Salz
100 g Butter
150 ml Wasser oder Milch
1 Eigelb (optional)
1 Eiweiß zum Bestreichen
Wasser und Butter in einen Topf und erhitzen, bis die Butter geschmolzen ist. Vom Feuer 'runter-, nehmen, Mehl hineinsieben, gut verrühren (einschl. Eigelb). Wenn der Teig soweit abgekühlt ist, dass man ihn anfassen kann, durchkneten bis er weich ist. Auf einem leicht bemehlten Untergrund ausrollen wie gewünscht. Den nicht sofort benötigten Teig (z.B. für den Deckel der Pastete und die Dekorationen) derweil warm halten. Form leicht fetten und mit Paniermehl bestäuben.
Man sollte die Pastete, wenn sie ganz abgekühlt ist, mit einer Gelatine aus Brühe und (wenn man mag) Alkohol (z.B. Sherry, Portwein etc.) ausgießen, sozusagen zur "Hohlraumversiegelung", dann bleibt sie saftiger. Am besten am Vortag zubereiten, damit sie ganz auskühlen kann.

Fleischpastete (Melton Mowbray Pork Pie)
Rezept für eine 18-cm-Springform
675 g mageres Schweinefleisch ohne Knochen
225 g fetter Schweinebauch ohne Knochen, Schwarte etc.
6 bis 8 Anchovisfilets
3 El helle Brühe
Salz, Pfeffer aus der Mühle
Beide Fleischsorten fein Würfeln oder grob moulinettieren und zusammenmischen. Anchovis fein hacken und mit der Brühe dazumischen, mit Salz (Vorsicht, Anchovis sind salzig!) und reichlich Pfeffer abschmecken, stehen lassen während der Zubereitung des Teiges (s.o.). In den Deckel der Form ein Loch machen (evtl. auch einen "Kamin" aus Alufolie), alle Ränder gut verkleben, mit Eiweiß bestreichen.
Ofen auf 160°C vorheizen. Während des Backens evtl. entstehende Flüssigkeit zwischendurch abgießen. 2 1/2 Stunden backen, falls zu braun, abdecken. 

Kalbs-, Schinken- und Geflügelpastete (Veal, Ham and Chicken Pie)
Rezept für eine 18-cm-Springform
Alles wie oben, aber für die Füllung etwa 600-700 g dünn geschnittenes rohes Geflügelfleisch in Schichten mit der Masse, die für "Eingemachtes" Kalbfleisch mit Schinken (s.u.) angegeben wird anordnen. Backen wie oben.

"Eingemachtes" Kalbfleisch mit Schinken
Für mehrere kleine Gefäße (z.B. Ragout-Fin-Förmchen)
350 g rohes Kalbfleisch
225 g gekochter Schinken
100 g Bacon-Streifen
50 g Butter
1 gute Prise Muskatblüte
4 Esslöffel Kalbsbrühe
2 Esslöffel trockener Sherry
Salz und frisch gemahlener Pfeffer
75 g geklärte Butter
Kalbfleisch, Schinken und Bacon zweimal durch den Fleischwolf drehen oder fein moulinettieren. Die 50 g Butter schmelzen und und mit dem Fleisch und den Gewürzen vermischen.
In mehrere kleine Förmchen füllen, mit Folie abdecken und in eine Fettpfanne mit heißem Wasser (etwa bis zur Hälfte der Höhe der Förmchen) stellen. den Ofen auf 160°C vorheizen und 1 1/4 Stunden lang kochen lassen. Auskühlen lassen, dann mit geschmolzener, geklärter Butter abdecken.