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Comfort Food

Pea & Ham Soup

Dried split peas50g / 2oz
Ham stock450 ml / 1 pt
potato1 small
Cooked hamPieces
onion1 large
Butter50g / 2oz

Soak peas for 24 hours. Chop onion and peel and chop the potato. Chop the cooked ham. Melt the butter in a pan, Add the onion. Cook until softened. Add the potato and peas. Cover with stock. Bring to the boil. Simmer for 20 minutes until the peas are soft. Roughly mash.

Braised Red Cabbage (Serves 2)

Red cabbage¼
Sultanas2 oz
Red current jelly2 table spoons
Red wine½ pt
Apple1 small green
butter2 oz

Thinly slice cabbage. Soak sultanas, peel and dice apple. Fry cabbage in butter when soft and add sultanas and apple. Cook for 2 minutes and add wine and red current jelly. Cook slowly for 25-30 minutes in low heat stirring continuously.

Rosemary Baby Potatoes Roasted (serves 4)

baby potatoes 450g / 1lb
rosemary 1 sprig
vegetable oil 1/4pt
salt pinch

Mix the oil, salt and potatoes together and lay on a roasting tray. Add salt. Place in the oven 160degC/Gas mark 4 for 40 minutes or until tender. Add rosemary 5 minutes before the end.

Roast Rib of Beef – Topside or Sirloin or Ribeye

Beef 
Salt & pepperTo your taste

Season meat and place in a large tray in the oven. The cooking time will depend on the size of the joint.

Yorkshire Pudding

eggs4 large
milk337 ml / ¾ pt
water112 ml / ¼ pt
Plain flourFor paste

Beat eggs slowly in a bowl. Add the milk and water. Slowly add the flour until you make a thick batter. Season. Let rest for 30 minutes.

Fill trays with oil and heat in the oven. When hot, pour oyt excess oil. Fill with batter. Put in oven at 220 deg C / Gas Mark 7 for 10-15 minutes. Then reduce to 200 deg C / Gas Mark 6 for another 5 minutes. Then reduce again to 180 deg C / Gas Mark 5 for another 10 minutes until crisp.

Butterscotch Sauce

brown sugar30g / 1oz
Butter30g / 1oz
Double creamdash

Melt the butter. Add the sugar. Cook the sugar until it caramelises. Add the cream

Sticky Toffee Pudding (serves 4)

Butter2 oz
Caster sugar6 oz
Chopped dates6 oz
Self raising flour6 oz
Baking soda1 table spoon
Eggs2
Water½ pt
Vanilla essenceSplash

Preheat oven to 180ºC/360ºF. Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or do it using an electric blender if you prefer. Add the eggs, one at a time, beating in after you’ve added each egg. Fold in the flour. Now, bring the water to the boil and add the dates. Add the baking soda and immediately take the pan off the heat. Let it cool slightly, then add to the mixture.

Pour the mixture into a greased cake-tin (make sure you use one with enough room for the cake to rise!). Bake in the oven for 40 minutes, until a skewer inserted into the cake comes out clean. Remove from the oven and set aside to cool a little while you make the sauce. To make the sauce: Mix the four ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn’t separate.

Once the mixture looks like a smooth sauce and is nice and warm, it’s ready. Don’t allow it to bubble. Divide the cake into portions and poke holes all over the top with a skewer or chopstick. Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice-cream.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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