[av_heading heading=’World Cup Quarter Final Recipes’ tag=’h1′ style=” subheading_active=” size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgicv8l’ admin_preview_bg=”][/av_heading]
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[av_heading heading=’Lancashire hotpot’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgiwm1l’ admin_preview_bg=”]
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub.
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Ingredients
- 100g dripping or butter
- 900g stewing lamb, cut into large chunks
- 3 lamb kidneys, sliced, fat removed
- 2 medium onions, chopped
- 4 carrots, peeled and sliced
- 25g plain flour
- 2 tsp Worcestershire sauce
- 500ml lamb or chicken stock
- 2 bay leaves
- 900g potato, peeled and sliced
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Method
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
https://www.bbcgoodfood.com/recipes/lancashire-hotpot
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[av_heading heading=’Baked ratatouille & goat’s cheese’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj1izl’ admin_preview_bg=”]
Transform ratatouille into a bake with a layer of cheese sauce and you won’t look back. It makes a great late summer dish and delivers three of your 5-a-day.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2022/12/ratatouille.jpg’ attachment=’2971′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
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Ingredients
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 2 aubergines, diced
- 2 red peppers, seeded and diced
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 500ml passata
- 200g young goat’s cheese
- 4 courgettes (a mixture of green and yellow looks nice), thinly sliced
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For the cheese sauce
- 400ml milk
- 50g unsalted butter
- 50g plain flour
- 80g parmesan or vegetarian alternative, finely grated
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Method
- Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
- To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
- Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
- Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.
https://www.bbcgoodfood.com/recipes/baked-ratatouille-goats-cheese
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[av_heading heading=’Schooldays treacle sponge’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj652z’ admin_preview_bg=”]
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2022/12/treacle-sponge.jpg’ attachment=’2972′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
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Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 3 tbsp golden syrup, plus extra for drizzling
- 1 tbsp fresh white breadcrumbs
- a splash of brandy (optional but delicious)
- 175g golden caster sugar
- zest 1 lemon
- 3 large eggs, beaten
- 175g self-raising flour
- 2 tbsp milk
- clotted cream, to serve
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Method
- Use a small knob of butter to heavily grease a 1-litre pudding basin. In a small bowl, mix the golden syrup with the breadcrumbs and brandy, if using, then tip into the pudding basin.
- Beat butter with sugar and zest until light and fluffy, then add eggs gradually. Fold in the flour, then finally add the milk.
- Spoon the mix into the pudding basin. Cover with a double layer of buttered foil and baking paper, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 1½ hrs. Turn out onto a serving dish. Serve with lashings of clotted cream and a little extra golden syrup drizzled over if you wish.
https://www.bbcgoodfood.com/recipes/schooldays-treacle-sponge
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[av_heading heading=’Tarte tatin’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-lbgj652z’ admin_preview_bg=”]
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc’s recipe, you can make it perfectly every time.
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[av_image src=’https://www.urbankitchens.info/wp-content/uploads/2022/12/Tarte-tatin.jpg’ attachment=’2973′ attachment_size=’full’ copyright=” caption=” styling=” align=’center’ font_size=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’fade-in’ hover=” appearance=” link=” target=” title_attr=” alt_attr=” id=” custom_class=” av_element_hidden_in_editor=’0′ av_uid=’av-koedoegk’ admin_preview_bg=”][/av_image]
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Ingredients
- 300g all-butter puff pastry
- plain flour, for dusting
- 6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain
- 100g golden caster sugar
- 85g unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted)
- crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve
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Method
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
- Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
- To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
- Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
- Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.
https://www.bbcgoodfood.com/recipes/tarte-tatin
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