Fred-up's general rcipes

[Davred]

Spicy Mince Meat Kebabs

1 lb lean minced beef
1 tsp ground chillies
1 onion, finely chopped
1 egg, beaten
2 tbsp fresh chopped coriander
1 tsp nutmeg
salt to taste
oil for brushing

Place all the ingredients except the oil in a large bowl and mix together with your hands. Cover and refrigerate for 1 hour. Divide the mixture into 12 equal portions and shape each into a sausage some 5cm long. Soak 4 kebab skewers in water for an hour and push through the sausages, ensuring you mould them firmly onto the skewer.

Brush the kebabs all over with oil and place under a grill or on a barbecue. Cook over hot coals for ten minutes, turning frequently. Serve garnished with lemon slices and accompanied by a salad or tomato rice with hot pepper sauce

[Davred]

Orange Marmalade

12 oranges
3 lemons
6 pints water
Sugar

Wash and slice oranges and lemons as thin as possible. Add water and allow to stand overnight.
Cook mixture for 2 1/2 to 3 hours until tender. Measure mixture and add an equal amount of sugar. Cook until jellying point is reached.
Pour into sterilized jars and seal.

[Davred]

Malt Loaf

1lb self raising flour
� tsp salt
2 oz sugar
4 oz mixed dried fruit
2 tbsp malt extract
1 tbsp warmed golden syrup
� pint milk
� pint water

Put the milk, water, syrup and malt into a pan and warm. Remove from the heat. Sieve the flour and salt into a large basin and stir in the fruit and sugar. Add the liquid and beat well. Put the mixture into a greased 2lb loaf tin and bake at 150C for 1 hour.

[Davred]

Scotch Eggs

1 lb pork sausagemeat
1 tbsp parsley, chopped
1 tbsp onion, chopped small
1/4 tsp cinnamon
pinch nutmeg
6 hard boiled eggs, shelled
4 oz golden bread crumbs

Combine first 5 ingredients and shape into 6 patties. Place one egg on top of patty and form meat mixture around the outside, until covered.
Roll each covered egg in bread crumbs. Bake at 160C for 15 to 20 mins or until browned.

[Davred]

Minted Lamb Burgers

2 tbsp corn oil, plus extra for frying
1 tbsp lemon juice
1 lb lamb, minced
2 oz mint leaves, finely chopped or 1 tsp dried
4 tbsp olive paste

Mix well in food processors. Form small burgers and fry/grill.

[Davred]

Cheddar Cheese Twists

8 oz sifted flour
1 1/2 tsp baking powder
1/2 tsp salt
dash ground cayenne pepper
2 tbsp butter or margarine
4 oz shredded mature Cheddar cheese
16 tbsp cold water

Sift flour, salt, baking powder, and cayenne pepper into a mixing bowl. Cut in butter or margarine and cheese until mixture is crumbly. Sprinkle cold water over mixture; mix lightly with a fork until mixture holds together and leaves side of bowl. Roll out to a rectangle about 12x10� on a lightly floured board. Divide in half lengthwise, then cut crosswise into strips �� wide. Lift strips carefully and twist gently. Place twists 1� apart on baking sheets.
Bake at 200C for 10 minutes, or until lightly browned. Carefully transfer cheese twists to wire racks to cool.

[Davred]

Chelsea Buns

1� lb plain flour
� tsp salt
8oz butter
1� oz fresh yeast or 1 sachet dried
8 oz caster sugar
5 eggs
grated rind of 1 lemon
� pint tepid semi skimmed milk
2 oz demerara sugar
2 oz of sultanas (optional)

Cream the yeast with 1 teaspoon of the caster sugar and add the tepid milk. Sift the flour and salt into a large basin and rub in half of the butter. Add the lemon rind and sultanas if used. Beat the eggs and add them to the milk and yeast mixture. Make a well in the centre of the flour and pour in the liquid. Beat well with a wooden spoon until a dough is formed.
Put the dough in a warm place until it has doubled in size.

Turn the dough onto a floured board and roll out into a strip about �� thick. Spread this with the other half of the butter and half of the caster sugar. Fold the dough into 3 and roll it out to a �� thick strip again. Sprinkle on the remaining sugar and cut the strip of dough into half length ways. Roll up each strip like a Swiss roll, not more than 1�� diameter and then slice the rolls into slices of about 1�� length. Place these slices at least 1� apart on a greased baking tray and stand aside in a warm place until the buns are doubled in size.

Sprinkle demerara sugar over the buns. Bake at 190C for about 25 minutes.

� Fred-up

[Davred]

Basic British Scones

1 lb plain flour
1 tsp cream of tartar
1/2 tsp baking soda
1 pinch salt
2 oz margarine
1 oz white sugar
4 floz milk
2 tbsp milk

Preheat oven to 220C.
Line a baking sheet with parchment paper. Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a �� thickness. Cut into 2� rounds and place on the prepared baking sheet. Brush with milk to glaze.
Bake at 220C for 10 minutes then cool on a wire rack.
Serve with butter or clotted cream and jam.

This is a basic scone recipe and you can add currants or whatever you like to it.

� Fred-up

[Davred]

Eccles Cakes

1 lb Puff Pastry
3 oz Currants
2 oz Mixed Peel
1 1/2 oz Butter
Grated Nutmeg to taste

Preheat the Oven to 220C.
Melt the Butter in a small saucepan on a low heat. Take it off the heat and add the Currents, Mixed Peel and Nutmeg. Coat everything together well with the butter. Allow to cool while doing the next part.
On a lightly floured surface roll the puff pastry out to a thickness of 1/3� (15mm). Using a cutter or knife cut rounds that are roughly 4�.Wet the edges of each one.
Place a generous teaspoon of the mixture in the centre of each one. Bunch up the edges of each one to the middle and pinch to seal. Lightly flour the surface a little more. Turn over each parcel bunched side down on this. Gently roll out and flatten each one until the currants peep through.

Make a shallow slice down the middle of each one. Brush with Water or Milk and sprinkle with Castor Sugar. Bake for 15 to 20 minutes until golden brown. Transfer to a rack to cool.

Very moreish, make 2 batches as the first will disapear fast.

[Davred]

Another old favorite, very easy to make.

Rock Cakes

1 lb plain flour
2 tsp Baking powder
1 pinch salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp mixed spice
2 oz cold butter, cut in small pieces
2 oz Solid vegetable shortening, cut in pieces
3 oz Raisins or sultanas
3 oz Chopped walnuts
3 oz Packed light brown sugar
1 lemon peel, grated
1 large egg, lightly beaten
1 to 2 tbsp milk

Preheat oven to 200C.
Grease a large baking sheet, set aside.
Sift flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl. With your fingers, rub in butter and shortening until mixture is crumbly. Stir in raisins, walnuts, brown sugar, and lemon peel. Add egg and just enough milk to make a stiff dough. Drop tablespoonfuls of dough 2 inches apart on baking sheet. Bake 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Serve fresh.

[Davred]

Pork Pie 2

12oz Hot Water Crust Pastry
12oz Lean Pork
8oz Unsmoked Bacon, thinly sliced
1 tsp Sage
� tsp Allspice
� Salt
Pepper, to taste
1 Egg
� pint Jellied Stock or Aspic

Preheat oven to 180C.
Lightly grease the outer sides and bottom of a 2lb jam jar and a baking sheet.

Reserve a quarter of the pastry for the lid, keep warm.
Press the remaining pastry into a circle, place over the upturned jar, press evenly allowing it to reach the shoulder of the jar, it should be an even thickness of ��.
Set aside to cool.

Cut a double thickness of greaseproof paper the same depth as that of the pastry case and long enough to wrap around.
Wrap the paper around the case and secure with string.
Place the upturned jar on to the baking sheet and gently remove the pastry case.
Chop the pork into �� cubes, cut the bacon into pieces.
Mix together the pork, bacon, sage, allspice and season well.
Carefully fill the pastry case with the meat mixture.
Trim off excess pastry that is above the level that the meat reaches.
Press the remaining pastry into a round to form a lid for the pie.
Place on the lid, dampen the edges and crimp to seal.
Use any excess to decorate.

Brush with beaten egg, to provide a glaze.
Cut a hole in the centre, to allow steam to escape.
Bake for 2� hours, removing the paper collar halfway through the cooking time.

Remove from the oven and allow to cool.
Heat the jellied stock or aspic just enough to melt, pour into the pie through the steam vent using a funnel.
The jellied stock should be made from pigs trotters with all fats removed.
Chill for 4 to 6 hours before serving.

[Davred]

Gourmet Bangers and Mash

6 plump homemade sausages
4 to 6 large potatoes, peeled and quartered
salt
8 tbsp milk
2 oz butter
1 tsp nutmeg
2 onions, finely sliced
1 tbsp cooking oil
1 tbsp flour
1 tsp Dijon mustard
1/2 glass wine
1/2 chicken stock cube, dissolved in � pint water
salt and pepper, to taste

Grill the sausages at 180C for 20 to 30 minutes.

Meanwhile, boil the potatoes until tender.
Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
For the gravy, heat oil in a frying pan and saut� onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.

Pile the mash onto a plate, followed by the sausages and spoonfuls of the gravy.

[Davred]

Steak and kidney pudding

For the suet crust pastry
12 oz self raising flour
6 oz shredded beef suet
salt and freshly milled black pepper
cold water to mix

For the filling
1 1/4lb stewing steak
8 oz ox kidney
2 level tbsp well seasoned flour
1 medium onion sliced
cold water
1 tsp worcestershire sauce
salt and freshly milled black pepper
A 2 1/2 pint capacity pudding basin and steamer are also required


To make the pastry first sift the flour and salt into a large mixing bowl.
Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife.
When it is evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.
The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean

After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a round approx 13� in diameter. Now line the bowl with the pastry, pressing it well all around.
Next chop the steak and kidney into fairly small cubes, toss them in the seasoned flour, then add them to the pastry lined basin with the slices of onion. Add enough cold water to reach almost to the top of the meat and sprinkle in a few drops of worcestershire sauce and another seasoning of salt and freshly milled black pepper.
Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion whilst cooking. Now secure it with a string, making a little handle so that it can be lifted out of the hot steamer.
Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through.
The pudding may either be served by spooning it straight from the basin, or sliding a palette knife around the edge and turning the pudding out onto a serving dish.

[Davred]

Bread Pudding

8oz Stale Bread
4oz Currants, Raisins or Sultanas*
2oz Brown Sugar
2oz Butter/margarine/suet
� tsp Mixed Spice
1 Egg
Milk

Preheat oven to 170C.
Break bread into small pieces, soak in cold water at least 1 hour.
Strain and squeeze out as dry as possible. Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish and dredge with sugar.

*Or mixed fruit.

� Fred-up

[Davred]

Spotted Dick (Dog)

10oz self raising flour
5oz shredded suet
� pint Milk
4 to 6oz Currants or Raisins
3oz Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt
1 tsp Mixed spice (optional)

Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 6� long and 2� in diameter.

Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1� to 2 hours.

Serve cut into thick slices with hot custard.