English High Tea & Classic Roast Beef with Mini Yorkshire Puds

Week 11 – England

ENGLISH High Tea and Roast Beef with Yorkies

A Brief History of the Mighty Mother Nation – First inhabited in the Early Stone Age making England, one of the oldest nations in the world. Sharing borders with Scotland and Wales which both aren’t countries but are part of the United Kingdom. Over the centuries Britain has been invaded by many different people from The Celts, Romans, the French or Normans, Vikings and more. They brought their own foods, different cultures and ways of life, much of which became a part of English culture, and is still  around today.Screen shot 2015-01-10 at 4.10.58 PM

 

England’s Food History –  Traditional foods such as bread, cheese, roasted meat, savoury pies, cooked vegetables and fish have been eaten in England for thousands of years. In the Victorian era, Indian colonists brought  back with them a love of spices, chutneys and curry making to England. Later Indian and African migrants came and new curries were born such as Chicken Tikka Masala and Butter Chicken. Two of the most popular English takeaway dishes. Other classic English meals are Fish & Chips, meat pie with optional Mushy Peas and Gravy on the side, Toad-in-the-Hole, Shepard’s pie, Full English Breakfast, Bubble and Squeak and Beef Wellington, to name a few.

England has produced and still produces some of the most iconic foods items in the world; Cheddar cheese, Devonshire tea, sandwiches , HP Sauce, Worcestershire Sauce, Marmite, Gravy, English mustard, Sausage rolls and Piccalilli.

Some of the most well known and renowned chefs in the world are from England such as: Marco Pierre White, Jamie Oliver, Heston Blumenthal, Gordon Ramsey, Rick Stein and Nigella Lawson all of which I admire and look up to.

So deciding what to make I thought I’d go with the classics; Roast Beef with Yorkshire puddings and vegetables for dinner (or tea for you English people) I also wanted to make a special afternoon tea and we invited some family friends over High Tea; scones with homemade jam and fresh cream and scotch eggs.

The recipes for the roast beef, yorkshire puddings and scotch eggs were sourced all from  www.bbcgoodfood.com/recipes/collection/british

DINNER

Roast Beef

Serves – 6   Prep – 30 minutes Cooking – 1 hour 30 minutes 

Ingredients

1 tbsp black peppercorns

1 tbsp English mustard powder

1 tbsp dried thyme

1 tsp celery seeds

1 tbsp olive oil

about 2kg/4lb 8oz topside joint of beef

Method

  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkshire puddings increase oven to 220C/200C fan/gas 7.

This recipe is also served with an caramelised onion gravy we varied from the recipe at that point and made our own, the full recipe with gravy can be found here – roast beef with caramelised onion gravy

Yorkshire Puddings

Makes – 12        Prep – 5 minutes        Cook – 40 minutes

Ingredients

450ml milk

4 large eggs

250g plain flour

2 tbsp sunflower or vegetable oil

Method

  1. Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
  2. Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

This recipe was from the same site as the roast beef and link is here no fail yorkies

DSCN4991

We also served our meal with duck-fat roasted potatoes, cooked  beans, honey tossed baby carrots and beefy gravy.

Sorry about the photo this meal ended up taking quite a long  time to make with all the components and once again Mimsey did help so by the time it was made it was late and we had really  bad lighting.The overall rating of this meal was a 8/10 it was very enjoyable.

HIGH TEA

 Now onto the High Tea, I made this the following weekend. We had scones for which I used a basic scone recipe of Mum’s, with Four Berry Jam which Mimsey makes (she will be putting a a recipe for her jams in the future) and fresh whipped cream.

I saw a photo of Scotch eggs , that classic of English picnic foods from the 60’s, and really wanted to make them – even though my dad said he hated them. I found a good recipe for extra special ones, yet again on the BBC Good Food website and the link to that will be below in the recipe. We sipped Twinings Afternoon Tea or Green Tea made properly in a teapot, served with milk and sugar.

DSCN5003

Scotch Eggs

 Makes – 9     Prep – 1 hour 20 minutes    Cook – 30 minutes    Chilling – 4 hours +

 Ingredients

 

12 large eggs

800g good-quality pork sausages, skinned

5 tbsp  parsley, finely chopped

2 tsp Worcestershire sauce

2 tsp English mustard powder

2 tsp ground mace

12 rashers smoked streaky bacon

85g plain flour

140-200g/5-7oz dried breadcrumbs

about 1 litre/1¾ pints sunflower or vegetable oil, for frying

scraps of bread or wooden chopsticks or toothpicks, for testing oil

 Method

  1. Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
  2. Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
  3. Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
  4. Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs – it should be just cooked.
  5. When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel. If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt.
  6. Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
  7. Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat, then mould over the mince to cover, squeezing and patting so it is an even thickness. You’ll probably have a gap (depending on how big your hands are – just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
  8. To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don’t overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil – if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.

The recipe on the site is at www.bbcgoodfood.com/scotch-eggs

So the High Tea took a long time to make and prepare, we ironed a tablecloth and napkins and set the table all pretty with Mum’s bone china cups and saucers (not the really good ones!) and cute little cake plates.

The Scotch Eggs took quite a while but the scones were easy and only took 45 minutes start to finish. Thank you to Mimsey for helping and thank you to Lauren for helping set the table, I couldn’t have done this all by myself.

Even Dad was won over by this delicious version of Scotch Eggs, and quietly scoffed quite a few I noticed, before hoeing into the scones with jam & cream.  We ate way too much and gave the scotch eggs 7/10.

DSCN4993

 

 

 

 

 

Advertisements

5 thoughts on “English High Tea & Classic Roast Beef with Mini Yorkshire Puds

  1. This is an excellent description of a classic High tea but it neglects one crucial aspect: the ladder. serious scone scoffers know that tea cake and cucumber sandwiches are best eaten on top of a ladder or if absolutely necessary on a reasonably inaccessible part of a garden eucalypt. This is so that you can feel aristocratic like a Lord of the Manor or polo- playing cousin of Prince William. Of course it is a nuisance getting the food up all that way, but what are servants for.
    Perhaps it is politeness, perhaps forgivable carelessness, but Ms Bun and Ms Mims you have also failed to mention the most serious threat of all to the serious afternoon tea partaker. We allknow what it is…we just hate to say it. Block your ears if you can’t bear to read the word , but I’m going to say it and you can’t stop me it’s TEA BAGS. URGGGGHHHHHHHHHHHHHHHHHHHHHHHHH!
    I think it was Shakespeare who said, “The quality of tea leaves is not strained. They droppeth from the saucy spout like snow- BLACK snow – so lovely!”
    Please be sure Buns and Mims that when you do have guests over for a leisurely afternoon up on the roof or up your tree – yes, I have a feeling that you will DEFINITELY be up your tree! – you bring the tea caddy with plenty of Earl Grey, or Lap Song Shoes On, some finely sliced lemon and PPPLLLLEASE – cups but not MUGS! Can you imagine that Queen Victoria, the Mad Hatter or Oscar Wilde ever drank tea from anything but the finest porcelain cups!
    Anyway …hope you don’t mind that I got these little quibbles off my chest. It’s not that I am a snob….it’s just that details are to beauty as raising agent is to flour. Indispensable!

    • Dear J E G – thank you for your somewhat surreal comments on the art of high tea and how to correctly partake! I’m sure you feel like Alice that cake should be handed round first and cut up afterwards, or that it’s always tea-time – for the Mad Hatter and Co.
      Of course for such a fancy do, only the best (or second best in this case ) will do and so proper tea with leaves was served from my gorgeous silver tea service with silver and black bakelite handles. To be strained out carefully whilst pouring into bone china cups. My dear, nothing is quite like the very best bone china for imbibing tea.
      I hope you can forgive me forgoing the lemon though, as I never take it myself.
      Hope you enjoyed our little party, next post – Slovakia!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s