English Food

These will become bubble & squeak

These will become bubble & squeak

Back at the end of December, I posted my food trends list. That would be my list of things that seem like they ought to be trendy in food – I don’t go in for the un-self-interested “this is what I *think* will be popular”, I go for this is what I *want* to be popular: Kouign Amanns (turns out, these pastries were already trendy three years ago), Cardoons, Parsley Root, Double Crusted Pies, Chorizo Lollipops, Hot Toddies, Lillet, Toffee, Feijoada, Pan de Queso.

Here’s another item for the list – which I’m pretty sure outside of Vermont is already au currant: English Food.

It’s proper comfort food. Right now, in the cold, it’s perfect. It would be even better in mud season when it’s not just cold but also damp. With a nice mystery novel. Maybe that will be a thing – those murder mystery dinner parties, with a scrumptious English menu.

Here we have possible menu.

I stretched the theme a smidge to get some fresh vegetables on the table. Also, Britain is Indian food central (aside from, you know, in India), but since I often cook Indian food for reasons unrelated to England, I left those dishes out. Vindaloo, chicken tikka masala (actually invented in Scotland), any curry, would work as part of this feast:

Stottie Cakes and Pease Pudding – These are flattish cakes with yellow split peas cooked until they’re a bland cross between dal and hummus.

Bedfordshire Clangers – Pastries that are half savory meat, half fruit. The recipe I linked is basic, but I’d be interested in trying out some of the more exotic variations (like the ones listed in this article about Jamie Oliver trying to save the Bedfordshire Clanger). An alternative dish would be Cornish Pasties

Toad in the Hole – Not the kind where it’s an egg in the middle of a piece of toast. The kind where you put sausages (or red onions) in Yorkshire pudding batter. Vegetarian & Traditional. See recipe below.

Bubble and Squeak – Here is a video primer
Bangers and Mash

Fried Kippers – Or just plain kippers
Bacon Butties (slider size) – It’s just a sandwich of bread, butter, and bacon. I had ham, salami, and the kippers also available.

Celery Salad with Cheddar Cheese (the cheddar makes it English) – I used a very hard, sharp cheddar for the parmesan in this Food 52 recipe.

Winter Slaw with Ale Vinaigrette (the ale makes it English) –
Mashed Minty Peas – We had a misunderstanding about what “mushy peas” are. Turns out, it involves a special kind of dried pea. So this is what I thought mushy peas were.

Crumpets, Honey and Devonshire Cream – If you have a sourdough starter, you need that crumpet recipe in your life. Devonshire Cream is a more appetizing way of saying clotted cream. You’re concentrating the fat from the cream via warming it up.


British Desserts: So many options to choose from and a few are below. Be forewarned that Syllabub is another word for whipped cream with booze in it, which means every dessert table should have a big bowlful in the middle:

British Beers
Pimms Cups

A useful website for converting cooking ingredients from the metric: http://www.convert-me.com/en/convert/cooking/

Toad in the Hole – From Homemade Winter by Yvette Van Boven (There are other similar recipes online, but I’m giving this cookbook the credit since it’s the one I used and it’s a lovely book). To make it not-vegetarian, aka traditional, use sausages instead of onions.

4 Medium Red Onions
1/3 cup Olive Oil

1 1/4 cups whole milk
1 cup all-purpose flour
3 large eggs
fresh thyme and/or rosemary
pinch of salt and ground black pepper

Heat oven to 475-F

Hunk onions into quarters (in the cookbook recipe you keep them whole, but my way is easier for feeding lots of people), put in a 9×13 baking dish and pour the oil on top (yes, you need plenty of oil for the whole thing to work right). Bake 15 minutes.

Which together the remaining ingredients in a medium bowl until smooth. Pour into hot dish without burning yourself. Bake for 20 minutes without opening the oven door.

I waited 20 minutes before opening that oven door

I waited 20 minutes before opening that oven door (thank you Carrie for taking the picture)

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