Tag: england

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England Day 4 – Toad in the Hole

We had to leave you with the most interesting dish for last.. Toad in the hole is yet another unique English creation from the 18th century consisting of Yorkshire pudding with sausages and herbs. This was another dish that was developed by the lower class using common ingredients to make a meal with sustenance to yet them through the work day. Originally meat such as sausage was more expensive so game, fowl, or even kidney meat was used.

If your are wondering where the name stems from you aren’t alone! We were quite curious to discover the reason behind the cheeky name. It literally was named after the title suggests- toads peering out of crevice. Another thought to the name came from a golf tournament in Northumberland where a toad poked his head out of a hole which caused the golfers ball to pop out.

The key to making the Yorkshire pudding is chilling the batter and pouring it into the hot baking pan to get a dramatic rise. It is a simple enough recipe if you follow the steps. As for the onion gravy you essentially caramelize the onions and get a jammy consistency that makes for a good pairing to the pudding and sausage. This heavier meal works well with a vegetable side of salad.

This last dish was a nice sweet and savory combination. The pastry was soft and we found the onions to be especially sweet. It was yet another meal like no other and fun to make. This dish was worthy of 7.5/10.

Toad in the Hole

This humorously named dish is easy to make if you follow the directions to a T.
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Course Main Course
Cuisine British, English, European
Servings 4

Ingredients
  

Toad in the Hole

  • 1 cup flour + 1 tbsp (140g)
  • 4 eggs
  • 3/4 cup low fat milk + 1 tbsp (200ml)
  • 8 pork sausages we used a link of kielbasa that we cut into smaller pieces
  • 2 tbsp vegetable oil
  • salt and pepper to preference

Red Onion Gravy

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 red onions sliced thinly
  • 2 tsp light brown sugar
  • 2 tbsp flour
  • 2 cups hot beef stock (480ml)
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste
  • 10 fresh thyme sprigs

Instructions
 

  • First you will make the pudding. Place flour in a jug and form a well in the center. Add eggs to the middle and whisk with the flour gradually working from the center out. Add milk and whisk well. It will likely be a lumpy in texture which is fine.
  • Allow batter to refrigerate for 1 hour (can chill longer but no longer than over night). The chilling will allow for a good rise!
  • Preheat the oven to 425F. Place sausages/kielbasa in a large baking dish and drizzle oil over them. Place them in the oven to cook 15-20 minutes or until browned. While this cooks slice the onions.
  • Next is the fun part! Take out the pudding mixture and add in salt and pepper. Safely, open the oven door and pull out the tray quickly pouring the batter over the sausages/kielbasa. Close the door immediately and allow to cook for 25-35 minutes. The pudding should rise and be golden in color.
  • While this cooks it's time to make the gravy. Place oil and butter in a large fry pan at medium heat. Place onions and sugar into pan reducing the heat to medium-low. Allow onions to cook for 15-20 minutes giving a stir every few minutes. The onions should caramelize. Heat beef stock at this time.
  • Sprinkle the flour over the onions cooking for 2 minutes. Add the hot stock and whisk until the gravy thickens. Add the salt, pepper, and Worchestershire sauce and keep at low heat to keep warm.
  • Once the Toad in the Hole is done allow to cool 10 minutes before serving. Sprinkle thyme over the top and serve with red onion gravy. Enjoy!
Keyword England, toad in the hole, Yorkshire pudding
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England Day 3 – Lancashire Hotpot

Day three in England we tried another popular dish with a cool name- Lancashire Hotpot. This dish is encompassed by layers of beef or mutton, carrot and onion, thinly sliced potatoes, and an herb butter. Traditionally mutton or lamb kidneys was used due to its accessibility along with other root vegetables. Another comforting dish that is hearty on its own or can be paired with other vegetable side dishes. The name “hotpot” is thought to have one of two meanings- either derived from the word “hodgepodge” due to the layers of ingredients or named after the dish used to make the stew. Either way the name is just as charming as the dish.

The dish was born during the Industrial Revolution in Lancashire. Although the local business of cotton was successful, the workers were paid poorly. Due to the low income and long work hours the creation of this meal gave the workers energy after stewing all day. Potatoes were extremely available due to their ease to grow and really give beauty to the layers of the dish. It is key to slice them thin to give them a crispness.

For the recipe I referenced the cooking time was significantly less than what had been done in the past, but I’m sure their are more traditional ways to prepare the meal that includes hours of slow cooking. I used stew beef as we are not fans of lamb and it was easy to cook. I liked that I used one pot essentially to cook everything. I removed the cooked elements and resembled them in the neat layers you see here. Man do I love my Dutch oven!

What a classic European dish. The meat was tender, check; the gravy was smooth, check, the potatoes were buttery, check check! The variety of veggies was solid and well seasoned. We rated this one 9/10! 🤩

Lancashire Hotpot

Look no further for a hearty meal that will keep you warm on a cold winter's night. This is a crowd pleaser!
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 6

Ingredients
  

  • 2 tbsp butter 1 tbsp reserved for brushing
  • 1 tbsp vegetable oil
  • 1 lb lamb/beef I used stew beef, traditionally lamb neck/shoulder is used
  • 2 onions thinly sliced
  • 1-2 tbsp flour
  • 2 cups chicken/vegetable stock hot
  • 2 bay leaves
  • salt and pepper to preference
  • 1 tbsp Worcestershire sauce
  • 3 carrots peeled and sliced
  • 1.5 lb potatoes peeled and thinly sliced
  • 1/4 tsp thyme

Instructions
 

  • Preheat the oven to 325. Melt butter and veggie oil in oven safe pot/dutch oven on medium low heat. Fry meat until lightly browned then remove with slotted spoon and set aside.
  • Add onions to pain cooking until soft stirring occasionally. Then return meat to the pot and add the flour allowing to cook for a minute. Add stock, bay leaves, seasoning, and Worcestershire sauce mixing well. Bring mixture to gentle boil. Place in oven and cook for 30 minutes covered.
  • Once 30 minutes have passed add the carrots. Layer the thinly sliced potatoes starting along the outside and working into the center. Top with melted butter and thyme (or any other herbs you'd like). Place back in the oven, covered for 1 hour.
  • After an hour turn heat up to 400 and remove cover allowing it to cook for an additional 30 minutes. Serve with salad or other veggies and enjoy!
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England Day 2 – Bubble and Squeak

Could a recipe with a name like this be bad? This English classic can be enjoyed at any time of the day and is named after the sound it makes while cooking over a fire. Traditionally either Brussel sprouts or shredded cabbage, thin cut beef, and mashed potatoes made up the trifecta that is “bubble and squeak” but this has since developed over the years. Of course in modern times other vegetables, different cuts of meat, various cooking oils/fats have been used.

Essentially you make a mashed potato “pancake” much like Irish boxty. We took the original recipe’s idea and fried an egg to serve on top which isn’t a usual B & P ingredient. This is a great dish to make if you have leftover potatoes! If you notice it wants to break apart using a tablespoon or two of flour will help. Another way this recipe strayed from the classic was the use of smoked bacon vs thinly cut fried beef (no complaint here). We also suggest trying it with ketchup.. sorry if that is a disgrace England 🤷‍♀️

Another day, another potato pancake. This was similar to others we had tried, but unlike the others it broke apart while I tried to make them. I thought egg and flour would have helped this dish out, but it was good nonetheless. The ingredients paired well and makes for good breakfast food. Ian discovered these buggers are great with ketchup! This one got a rating of 7/10 -8/10 with ketchup 😛

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(125) England Day 1 – Chicken and Mushroom Pie

Welcome to England where we will spend 4 days having classic dishes that make you think “quintessential England.” Most of these dishes we had never heard of, but we won’t be forgetting them that’s for sure!

Source: sykescottages.co.uk

England is apart of the UK and borders Wales, Scotland, the Irish Sea, the Northern sea, the English Channel, and neighbors with Ireland and the Isle of Man. With all that said you can never be further than 70 miles from the ocean due to its several coast lines. England is the largest country of the United Kingdom and mostly comprised of flat land, however the northern aspect has its mountains and hills. It is home to Stonehenge in the South and Windsor Castle just west of London.

A traditional English meal consists often of meat and vegetables. Potatoes are a common staple whether it be in their main form or in fry form (fish and chips anyone?). Roasting, smoking, boiling, and pie making are some of several different preparations of food. Cornish pasties, scones, and Yorkshire pudding are some of the classic treats enjoyed here.

Chicken and mushroom pie is a common pie enjoyed throughout Great Britain complete with a creamy filling and a puff pastry crust. This flavor combination is one of the most popular and we can see why! The actual origins of chicken pie are found in Greece where they started serving artocreas without the pie top. The Romans later on added a top crust which made the beginnings of the chicken pies we known and love today.

In the 16th century when Britain began to make their own chicken pies they were decorated with flowers and other fancy designs mostly for the royals or the higher class. I couldn’t locate the origins or history of this particular flavor pairing however I’d assume its simple ingredients made it easier to prepare throughout the region.

I was left with extra filling (the issue with converting a 8 small pie recipe to 1 large pie) however that really wasn’t much of a problem! I skipped the traditional short crust pastry and regret not attempting it at this time, but I feel this was one I made during the week and it was just a lot easier to attempt with a premade crust. I had no issues getting all the ingredients and the filling prep was easy.

For our first day in England it was well spent. Thyme was a flavor note that carried through the dish, the filling very cream and stew-like. The mushrooms brought a subtle nuttiness, overall the flavors were very comforting. Unfortunately the crusts were too tough to eat (over cooked 😣) which would get a big thumbs down from some of you diehards out there, but trust us it was worthy of a 8.5/10 rating!

England’s Chicken and Mushroom Pie

This savory pie has a nice creamy filling that pairs well with the tender chicken and mushrooms. This recipe uses premade pie dough to keep things simple!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British, English, European
Servings 8

Ingredients
  

  • 1 lb chicken breast cut into cubes
  • 10.5 oz chestnut mushrooms sliced
  • 2 medium leeks finely sliced
  • 2 tbsp butter softened
  • 2 tbsp flour
  • 2 cups chicken stock
  • 1/4 cup white wine
  • 1/2 cup double cream heavy cream
  • 3 tbsp olive oil
  • 2 tbsp thyme leaves
  • 1 egg + 2 tbsp water whisked together for brushing
  • 1 premade pie crust I used Pillsbury

Instructions
 

  • In a large skillet add the olive oil turning the heat to medium. Allow leeks to cook for 5 minutes.
  • Add the chicken and cook on all sides for about 5 minutes, then add in the mushrooms. Pour in the wine and season with salt and pepper. Allow the wine to evaporate then add a third of the chicken stock. Let it simmer until the chicken is fully cooked.
  • In a saucepan add the butter and allow it to melt on medium-low heat then whisk in the flour. Add in the remaining chicken stock and whisk to prevent lumps from forming. Turn the heat to low and allow the sauce to thicken. Once thickened add to the pan with chicken. At this time preheat the oven to 375
  • Add the thresh thyme and double cream cooking for another 5 minutes until fully incorporated and thickened more.
  • Grease pie plate and place 1 layer of pie dough in plate, press the bottom down to fit the sides. Add filling to nearly the height of the plate to decrease the chances of it bubbling over (like mine did). Secure top pie dough on top using fork to press down edges. Brush with egg wash and place in oven cooking until golden brown- rotate half way through if oven isn't convection. Baking time should take 50 minutes to 1 hour.
  • Allow pie to cool for 10-15 minutes before serving. We ate the pie without sides but if you are feeding a crowd side dishes of mashed potatoes, salad, or sautéed green beans are good options!

Notes

I had additional filling that didn’t fit in the pie- I adapted the original recipe in which 4 smaller pies were made using homemade dough.
Keyword Chicken, Chicken Pie, England, Europe, European, Pie