Delicious British Recipes
Written by Web Team
on 22nd March, 2016
Let’s celebrate the best of Britain with some delicious British recipes from this month’s Mancunian blogger; Jane. Jane’s blog, HodgePodgeDays, is a wonderful ‘hodge-podge’ of all her favourite hobbies. This month, exclusively for Thirst Pockets, Jane shares two quintessentially British recipes perfect for you and your family to enjoy.
What’s all the celebration for you may ask? Well, with the Queen’s 90th birthday and St George’s day coming up this April, here at Thirst Pockets we’re feeling patriotic! So whether you’re throwing a themed party or just enjoying the (finger crossed) British spring sunshine with your loved ones, we hope you enjoy these tasty, easy and fabulously British recipes.
Easy, Cheaty, Yummy Sausage Rolls
I asked my friends what they thought was a quintessentially English food, apart from the obvious roast beef and Yorkshire pudding. I had more suggestions that I can mention, but one of the most popular suggestions was sausage rolls.
I always keep the ingredients to make these sausage rolls in the freezer, so I can whip up a quick batch if I need to, though it’s best to leave things to defrost overnight if possible. These are really easy and I admit quite cheaty, but they are miles better than any shop bought sausage rolls.
1 packet of ready-made puff pastry
8 of your favourite sausages, or equivalent weight in sausage meat
o Preheat your oven to 220° and grease a large baking sheet.
o Unroll the puff pastry, you may need to use a rolling pin to roll it out a little more. Cut the pastry with a knife into 8 equal parts which are long enough and wide enough to wrap around a sausage.
o Squeeze the sausage meat out of the skin and place the sausage meat in the middle of each piece of pastry, discard the skin.
o With a brush, brush along one edge of the pastry and roll it into a sausage roll shape, using the moistened edge to seal it shut. It doesn’t matter is the sausage meat is peeking out from the ends of the roll.
o Once you have made all of your sausage rolls, score the top of each one, I used 3 or 4 slashes, and then brush them with milk.
o Bake in the pre-heated oven for 20-25 minutes until golden brown.
These can be eaten hot or cold and are great for a quick lunch or a picnic out.
Tip: Once cooked, lay your sausage rolls on a sheet of Thirst Pockets to soak up any excess grease before serving.
My Grandma was an accomplished pastry chef and school cook, and I was lucky enough to learn to cook at her knee. I don’t count myself in her league, but occasionally I’ll pull something out of the oven and think that it would have made her proud.
One of her favourite puddings was Manchester Tart. This delicious tart was a favourite school dinner treat and is based on the similar but fairly ancient Manchester Pudding. This was the first time I’ve made this, but I’ve eaten a lot of them in my time. Some versions include a layer of sliced bananas on top of the jam, I haven’t used banana in this because I don’t think it needs it, but feel free to add thinly sliced banana if you wish.
Manchester Tart is essentially shortcrust pastry, topped with a layer of raspberry jam and then covered in Crème Pâtissière. This is a slightly tweaked version of her Manchester Tart.
1 packet of ready-roll shortcrust pastry – or you can make your own
½ jar of raspberry jam
1 tablespoon of desiccated coconut
2 vanilla pods
800ml double cream
5 egg yolks
4 tsp corn flour
100g caster sugar
o Pre-heat your oven to 200°.
o Grease an 8 inch tart tin and gently press the pastry into it and trim the pastry roughly, you can tidy it up once it has baked. Place some baking paper and baking beads on top of your pastry and bake in the oven for 15 minutes. Remove the baking paper and beads and put back into the oven to crisp up for 5 minutes, or until golden brown. Leave to cool.
To make the Crème Pâtissière:
o Split your vanilla pods and scrape out some of the seeds, put the pods and seeds in a pan with 500mls of the double cream, warm gently, stirring frequently until it is near boiling point. Remove from the heat and take out the vanilla pods.
o Meanwhile whisk your egg yolks, corn flour and caster sugar together in a large bowl, slowly (so you don’t scramble the mixture) add some of the heated cream to the bowl, keep adding gradually, whisking all the time until the mixture is thoroughly combined.
o Pour the mixture back into the pan and heat gently, whisking all the time until it is near boiling and thick. Remove from the heat and leave to cool. There are a number of ways you can prevent your crème pat from forming a skin, personally I like to go back to it every five minutes or so and give it a good whisk, this will also help it cool a little quicker. You will need to leave it for around an hour to cool properly.
o In the meantime, whisk the remaining 300mls of double cream until it is in firm peaks. Once the crème pat is cool you can whisk the two together.
o In a small pan warm the desiccated coconut up, keep stirring until it is lightly toasted and fragrant.
To construct the tart:
o Trim the edges of the pastry case with a sharp knife so they look neat. In your cooled pastry case generously spread your raspberry jam on the bottom. If you wish to add sliced banana at this stage do so.
o Carefully fill the pastry case with the crème pat mixture, smoothing it off and sprinkling the top with the toasted desiccated coconut. Put the tart in the fridge to cool overnight.
There are quite a lot of steps to making this tart, which is partly why I cheated and used ready-made pastry, but it really is worth making at least once, and crème pat is nothing to be scared of!
Tip: Set your tart on a couple of sheets of Thirst Pockets before you trim the edges. This way you’ll catch all the trimmings and be able to clean up easily!
A bit about Jane…
Jane Arschavir has been blogging as HodgePodgeDays since June 2013. She stumbled into blogging following a life-changing injury and her blog grew from there. Jane writes about a whole range of topics (hence hodge-podge), and her hobbies include getting brain freeze from eating ice pops too quickly, writer's block and shouting at the television.
© All recipes created by Jane Arschavir as featured on her food blog: http://hodgepodgedays.co.uk/