Golden Buck Great Britain Zwt3 Recipes

GOLDEN BUCK (GREAT BRITAIN ZWT3)

Steps:

• In the top part of a double boiler, melt butter.
• Add cheese and ale and stir occasionally until cheese is melted.
• Stir in Worcestershire sauce, lemon juice and eggs.
• Season with the dry mustard, cayenne and salt.
• Simmer, stirring frequently until mixture thickens.
• Reduce heat and hold, stirring occasionally, while you prepare poached eggs and toast.
• Top each slice of toast with and egg and cheese sauce.

PERFECT ROASTIES - ROAST POTATOES FOR ENGLISH SUNDAY LUNCH

Steps:

• Par-boil the potatoes first.
• Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up.
• Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready.
• Heat the oil first.
• In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than ½ cm or ¼ inch deep.
• Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
• Timing.
• The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 ¼ to 1 ½ hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt.
• (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!).
• Roasting tin.
• I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes.
• Temperature.
• Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.

ENGLISH TEACAKES (ZWT3)

Steps:

• In a small bowl, sift together flour, baking powder and salt.
• In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
• Add milk, citron, currants and flour mixture; mix well.
• Refrigerate dough for easier handling (at least 1 hour).
• Preheat oven to 400°F.
• Roll dough into balls the size of walnuts.
• Dip tops in egg white and then sugar.
• Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
• Bake 12-15 minutes, or until golden.
• Cool, then store, tightly covered.

ROASTED BALSAMIC VEGETABLES - GREAT BRITAIN

Steps:

• Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper.
• Preheat the oven to 350°F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season.
• Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool.
• Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.

IRISH KERRY CAKE (ZWT3)

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream butter and sugar.
• Beat in eggs, one at a time.
• Stir in lemon rind and diced apples.
• In a small bowl, sift together flour, salt and baking powder; fold into butter mixture until well blended.
• Grease an 8x8x2 inch baking dish.
• Pour batter into prepared baking dish.
• Bake about 30 minutes or until golden, and cake tester, inserted in center, comes out clean.
• Cool, cut and serve.
• Nice served slightly warm with vanilla ice cream.