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APPLE CURD recipe | Epicurious.com

apples

lemon

sugar

eggs, beaten

butter

cinnamon

The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry

Hairy Bikers&#8217; steak and ale pie

stewing steak, diced

flour,

onions

carrots,

button mushrooms

thyme

400 milliliters good-quality ale

beef stock

Salt and pepper

egg, beaten for glazing

ready-made rolled puff pastry

Steak and ale pie is a classic British dish that everyone will love, and this recipe couldn't be easier to master! 

Steak and ale pie

Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù.

Classic, Savory Shepherd's Pie (With Beef and/or Lamb) Recipe

For the Mashed Potatoes:

(1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces

Kosher salt

(85 grams) unsalted butter, cubed

For the Meat Sauce:

(360 milliliters) homemade chicken stock

gelatin

(30 milliliters) vegetable oil

beef

yellow onion (about 14 ounces; 400 grams), diced

carrots (about 8 ounces; 225 grams), diced

celery

garlic, minced

tomato paste

(240 milliliters) dry red wine

bay leaf

(15 milliliters) Worcestershire sauce

(5 milliliters) Marmite (optional)

(15 grams) all-purpose flour

(225 grams) frozen peas

salt and black pepper

To Assemble:

(360 milliliters) heavy cream

Parmigiano-Reggiano cheese, for topping (optional)

For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.

Using a potato masher, food mill, or ricer, mash potatoes with butter. Press surface smooth, then press plastic wrap directly against surface to prevent a skin from forming. Set aside until ready to assemble.

Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.

Heat oil in a large Dutch oven over high heat until shimmering. Add half of ground meat and cook, stirring and scraping bottom of pot, until well browned, 6 to 8 minutes; use a potato masher or large whisk to break up meat. Add remaining meat and cook, breaking up with masher or whisk, until reduced to small bits, about 3 minutes; lower heat as necessary to prevent scorching. If meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving just a few tablespoons in the pot. Add onion, carrots, celery, and garlic and cook, stirring and scraping bottom of pot, until just beginning to soften slightly, about 4 minutes.

Add tomato paste and cook over medium heat, stirring, for 1 minute. Add red wine and bring to a simmer over high heat. Cook, scraping up any browned bits, until almost fully evaporated. Add reserved chicken stock, thyme, bay leaf, Worcestershire, and Marmite, if using. Sprinkle flour over ground meat in pot, then stir in. Bring to a simmer, then reduce heat to low and simmer until sauce is reduced and thick, about 20 minutes. Discard thyme sprigs and bay leaf. Stir in peas and season with salt and pepper.

To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (218°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.

Set a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Add meat sauce, being careful not to fill more than halfway. (You might not need all of the sauce, depending on the exact size of your baking dish.) Top with mashed potatoes, spreading them with a spatula to cover surface completely. Using spatula, create a dappled pattern on top of potatoes. Sprinkle with grated Parmesan cheese, if using.

Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)

Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F oven for about 35 minutes, then use broiler to brown top.

GORDON RAMSAYS SHEPHERD PIE recipe | Epicurious.com

Filling:

Olive Oil (2 Tbsp)

Lamb (about 1.5 lbs)

Large Carrot (grated)

Large Onion (grated)

peas

Rosemary

Thyme

Garlic (I used 4 cloves)

Salt

Pepper

Worcestershire Sauce (several splashes)

Tomato Puree or Paste (no more than a small can)

Red Wine (several glugs)

Chicken Stock (not sure, but it looks like about 1/4 cup)

Mash:

Golden Potatoes (about 1.5 lbs)

Heavy Cream

Butter (3 1/2 Tbsp)

Egg Yolks (2)

Parmesan Cheese (1/4 cup, minimum)

Ketodiet Blog

tbsp

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

eggs

spinach

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Sunday Rib Roast Recipe | Epicurious.Com

(2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)

salt

black pepper

all-purpose flour

mustard

Accompaniment: onion gravy

instant-read thermometer

This classic buttermilk scone is given a little flavor boost with sourdough discard.

Sourdough Scones 

(22.5 ounces, 630 grams) unbleached all purpose flour

baking powder

(4 oz, 112 grams) granulated sugar

(6 ounces, 168 grams) cold unsalted butter, cut into 1" chunks

(8 ounces, 240 milliliters) buttermilk,

(8 ounces, 240 milliliters) sourdough discard (100% hydration)

Demerara Sugar

Preheat the oven to 375°F. Line two 1/2...

Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.

Whisk together the buttermilk, sourdough discard and eggs....

Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.

Dump the dough onto a floured surface and...

Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

Line the scones onto the prepared baking sheet,...

Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.

Bake on the middle racks of the oven,...

Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).

The scones are ready when they are golden...

The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.

You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests

Classic scones with jam &amp; clotted cream

flour,plus

tsp baking powder

butter,cut into cubes

tbsp caster sugar

milk

tsp vanilla extract

lemon juice (see tips below)

egg,to glaze

jam and clotted cream,to serve

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

Put a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">cutter</a> (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

<a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family &amp; friends. The BEST EVER fish n chip recipe!

Traditional Homemade British Beer Battered Fish and Chips, with a classic easy batter recipe for crispy, golden fish

Vegetable Oil

fish

Teaspoons baking powder

Tablespoons Milk

Olive oil

water

Tablespoons of fizzy lager

Calculate potatoes

King Edwards, Desiree,Maris Piper all good potatoes for chips

Salt and Malt Brown Vinegar for serving.

If you are using frozen fish, defrost it....

If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.

Check over your fish for any bones. If...

Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.

Mix your flour and salt and pepper well...

Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

Make up the batter. Add all the ingredients...

Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!

Peel and cut the potatoes into chip shapes,...

Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.

The potatoes need to be as dry as...

The potatoes need to be as dry as possible before frying to get them crispy.

Carefully place the chips into the fryer /...

Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.

Take them out of the pan and place...

Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.

TIP: If you don't have a thermometer, drop...

TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and

and see if it sizzles to the surface.

Add the fizzy beer or fizzy water to...

Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.

Increase your oil heat to 180C / 350F...

Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.

We will cook 1 or 2 pieces of...

We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.

Place on the kitchen paper then keep warm...

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.

When you've finished cooking the fish, scoop out...

When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.

Return the chips back to the fryer and...

Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.

Serve whilst still hot and crispy. Sprinkle some...

Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

Creamy butterscotch pudding, chocolate ganache, and a speculoos cookie crust join forces to create our ideal winter dessert.

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Top 37 english recipes from across the web

The most viewed english recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

APPLE CURD recipe | Epicurious.com

Hairy Bikers&#8217; steak and ale p...

Classic, Savory Shepherd's Pie (Wit...

GORDON RAMSAYS SHEPHERD PIE recipe...

Ketodiet Blog

Sunday Rib Roast Recipe | Epicuriou...

Sourdough Scones

Classic scones with jam &amp; clott...

Traditional Homemade British Beer B...

Chocolate-Biscoff Banoffee Pie

How To Make Crispy Beer Battered Fi...

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Garibaldi-Golden Raisin Biscuit Coo...

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One-pan English breakfast

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Campbell Family FIREBALL WHISKEY SH...

Lembas Bread (Lord of the Rings “au...

Harry Potter's Treacle Tart

Seville orange marmalade

Scottish Oatcakes

British Beer Battered Fish & Chips

Elderflower & lemon cordial

Scottish Sharp-Cheddar Shortbread

Buckingham Palace Royal English Sco...

British onion soup

Easy, Yummy Outlander-Inspired Scot...

Devonshire Cream (Homemade Clotted ...

Eton Mess

Roasted Cornish Hens

Perfect Roast Potatoes

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