Popular English Recipes
TOASTED DOUBLE CHEESE AND HAM SANDWICHES
This could be simpler. On one slice of the buttered bread, spread half the grated Cheddar cheese, then cover that the slices of ham, folding them need be to fit the size of the bread. Now sprinkle the rest of the Cheddar cheese on top of ham, season, then press the other slice of bread on top of that and press down very firmly. You can at this stage cut off crusts, but I think add extra crunchiness. Now brush half the melted butter on the top side of the sandwich, sprinkle it half the Chester Cheese and press it in. transfer the sandwich to the grill pan and grill it about 2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, turn it over, brush the side with the remaining melted butter, sprinkle the rest the Chester Cheese all over and grill for another 2 minutes. Then remove it from the grill, cut it quarters and eat it while it's crunchy.
POTATOES WITH ROSEMARY
Begin preparing the rosemary, which should be stripped the stalks then bruised in a pestle and mortar. After that, take two-thirds of the leaves and chop finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes be sliced, but not thinly. All you do is arrange a layer of potatoes, onions, in the dish, followed by scattering of rosemary, then season. Continue layering in this way, alternating potatoes and onions and finishing with a layer potatoes that slightly overlap. Now mix the stock and milk together and pour it over the potatoes. Season the top layer, then scatter the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven 50-60 minutes, until the top is crisp and golden and the underneath creamy and tender.
ROAST WINTER VEGETABLES
All you do cut the vegetables (swede, parsnips, turnips, potatoes, etc.) large, chunky pieces (no smaller 11/2 inches/4 cm) – leaving the
celeriac until last, it may discolour if left for too long – place in a large
bowl, then add the herbs, garlic, olive oil and lots seasoning and just your hands to mix them. The prepared vegetables can now be
kept in sealed plastic bag in the fridge for 2-3 days.
Begin by taking the frying pan or
saucepan and, over a medium flame, gently the olive oil. Now fry the onions in the hot oil they are tinged brown at the edges – about 5 minutes. Add
the chopped carrot and swede and cook 5 minutes or so, then remove the vegetables and them to one side. Now turn the heat up and brown the meat in
batches, tossing around to get it all nicely browned. You may find a wooden
fork helpful here, as it helps to break the mince. After that, give the meat a good seasoning salt and pepper, then add the cooked vegetables, cinnamon,
thyme and parsley. Next, stir in the flour, will soak up the juice, then gradually add the stock to meat mixture until it is all incorporated. Finally, stir the tomato purée. Now turn the heat right down, put the lid
on the pan and let it cook gently about 30 minutes.