ENGLAND CUISINE

Week 6

14 November 2017

Tuesday.

          British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". However, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo-Indian chicken tikka masala. So, this week, we ( referring to my classmates) will be cover the topic above, so make sure to check out the recipe below!

RECEPI:

APPETIZER

Manchester Baby Burger:

Ingredients:

• Onion powder - 5 1/2 tsp
• Garlic powder - 4 1/2 tsp
• Freshly Ground black pepper - 1/2 tsp
• Kosher salt - 1/2 tsp
• Ground meat - 1 pound
• Bins or rolls - 8(3 inches) -split in half
• Pineapple 
• Ham

INSTRUCTIONS:

1. Preheat the oven 120c. Preheat the griddle 180c.
2. Combine the onion powder, garlic powder, pepper and slat into a small bowl. 
3. Line a parchment paper and place the ground meat in the middle of the pan. 
4. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it cover the surface of the pan. It should be very thin. Remove the plastic wrap, sprinkle the meat with the seasoning. 

SOUP

English Onion & leek:

Ingredients:

• Butter - 2 tbsp
• Olive oil - 2 tbsp
• Sage leaves
• Garlic - 3 cloves
• Red shallots - 3 nos, small dice
• Onion - 1 no, small dice
• Chicken stock - 2 tbsp
• Leek - 2 sticks, small dice
• Grated sheddar

INSTRUCTIONS:

1. Put the butter, olive oil, sage, garlic into a non-stick pan. Stir everything round and add the Shallots, onion and leeks.
2. Season with salt and pepper. 
3. Leave it cook for 50 minutes covered the lids.
4. Remove the lids for the last 20 minutes the onions will golden and soft. 
5. Skim any fats. 
6. Toast the bread on both sides and season them. 
7. Tear roasted breads over each bowl. Serve. 

MAIN COURSE

Pan Roasted Quail with Garlic Mashed potato, Beetroot puree and sunny Quail Egg & Sundried Tomatoes serve with wild Mushroom Sauce:

Ing; Pan roasted quail:

• Quails - 800 grams
• Garlic - 3 cloves, peeled then sliced in half lengthwise
• Fresh basil - 6 leaves
• Salt - a pinch
• Olive oil - 1 1/2 tbsp
• Chicken broth - 2/3 cup
• Bay leaf - 1 nos

Ing; Garlic Mashed potato:

• Potatoes - 8 nos, peeled & quartered
• Milk - 1/2 cup
• Butter - 1/4 cup
• Garlic - 1 cloves, minced
• Salt - to taste 
• White ground pepper - to taste

Ing; Beetroot puree:

• Beetroot - 3 medium, trimmed
• Garlic - 1 bulb 
• Cider vinegar - 1 cup
• Olive oil - 2 tablespoons 
• Anchor cream - 1 cup

INSTRUCTIONS:

Pan roasted quail:

1. Stuff the cavity of each quail with the following ingredients; one dried tomato, a half garlic clove, one basil leaves, and one pinch of salt.
2. Heat the oil in a pan over medium heat. Add the quails and saute until it become golden brown, 12 - 15 mins, with frequent turning to brown each side. 
3. Pour in the chicken stock, while scraping the bottom of the pan to detach any browned bits. Add the bay leaf. Cover partially and simmer about 1 hour, turning the quails from time to time. You may need to add a little water during cooking to avoid drying and burning the quails, 
4. Remove the cover and continue to cook a few minutes, if necessary, to evaporate the liquid and caramelized the juices. Remove fro heat, Plate and serve. 

Garlic mashed potato:

1. Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
2. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. 

Beetroot puree:

1. Preheat oven to 200°C/180°C fan‐forced. Wrap each beetroot and garlic bulb in foil. Place on a baking tray. Roast garlic for 30 minutes or until tender. Roast beetroot for a further 30 minutes or until tender. Cool for 10 minutes.
2. Remove foil. Peel beetroot and chop. Squeeze flesh from garlic. Place beetroot, garlic, spice mix and herbs in a food processor. Process until smooth. With motor operating, add vinegar and oil in a steady stream. Process until combined. Season.
3. Transfer mixture to a bowl. Stir in cream. Serve warm or cold.

DESSERT

Martha's Ice Cream Cake:

Ingredients:

• Unsalted butter - 1 tbsp
• All-purpose flour - 1/2 cup
• Corn starch - 1/2 cup
• Large eggs - 4 nos, separate the egg yolk & white
• Vanilla extract - 1 tsp
• Salt - a pinch
• Strawberry ice cream (optional)

INSTRUCTIONS:

1. Preheat the oven to 350c. Butter a 9 inches square baking dish. Line bottom with parchment paper, grease the parchment. Dust with flour and tap out any excess flour; set aside. Sift together flour and cornstarch into a small bowl; set aside.
2.  Put yolks, vanilla extract and 1/2 cup sugar into the bowl of an electric mixer filled with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a larger bowl. 
3. Put egg whites and salt into the clean bowl of an electric miser, filter with a clean whisk attachment. Beat on a medium speed until soft peaks form, about 3 minutes with mixer running, add remaining 1/2 cup sugar in a slow, steady cream. Continue beating until stiff, glossy peaks forms, 2-3 minutes. 
4. Using a rubber spatula, fold egg white mixture into the egg yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan, smooth top with an offset spatula. 
5. Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wise rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature.