Mrs. Patmore’s London Particular
1 smoked ham hock, soaked overnight in cold water
1 large onion, peeled and halved
2 celery sticks, chopped
1 bay leaf
3 sprigs fresh thyme
1 handful parsley
1 pound green split peas, soaked overnight
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 medium carrot, chopped
6 cups ham stock from above ham
Kosher salt and freshly ground black pepper to taste
Leftover boiled ham
1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool.
2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.
3. Rinse soaked peas until water runs clear.
4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.
5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.
English Eccles Cake
4 tablespoons unsalted butter
1 cup dried currants
2 tablespoons candied mixed fruit peel, chopped
1/2 cup white sugar, plus extra for decoration
1/2 cup dark brown sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 (17.5-ounce) package frozen puff pastry, thawed
1/4 cup whole milk
1 large egg, beaten
1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.
2. Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.
4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
6. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.
Edwardian Chicken Tikka Masala
For the chicken
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon ground red pepper
1 tablespoon fresh ginger, minced
1/2 teaspoon kosher salt
3 boneless, skinless chicken breasts, cut into bite-sized pieces
4 long skewers
For the sauce
1 tablespoon unsalted butter
1 clove garlic, minced
1 jalapeno pepper, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon kosher salt
8-ounce can tomato sauce
1 cup heavy cream
1/2 cup fresh cilantro, chopped
In a large metal bowl, thoroughly whisk yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, red pepper, ginger and 1/2 teaspoon salt. Stir in chicken, cover and refrigerate for at least 1 hour. The longer you let the chicken marinate, the more tasty it will be.
Preheat a grill for high heat. Whether or not you soak your skewers is up to you. According to Cook’s Illustrated, it is not necessary.
Lightly grease the grill grate. Skewer chicken, discarding marinade. Grill chicken until juices run clear, approximately 5 minutes per side.
To make sauce: Melt butter over medium-low heat in a large skillet. Saute garlic and jalapeno for 1 to 2 minutes. Season with coriander, cumin, paprika, garam masala and 1/2 teaspoon of salt. Let simmer for 3 to 5 minutes, then stir in tomato sauce and heavy cream. Simmer on low heat about 25 to 30 minutes or until sauce thickens.
Remove chicken from skewers and add to sauce, thoroughly coating chicken pieces. Simmer for 5 to 7 minutes. Remove from skillet and sprinkle with cilantro. If desired, pair with basmati rice and naan. Use garlic naan for extra spice.
1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon kosher salt
3 eggs, room temperature
2 cups whole milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter, melted
In a large bowl, stir together flour, sugar and salt. In another bowl, whisk together eggs, milk and vanilla extract until combined. Slowly add wet mixture to dry ingredients, beating until smooth. Add melted butter. Cover and chill mixture for 20 to 30 minutes.
Heat a 10- to 12-inch pan over high heat. Pour or scoop about 2 to 3 tablespoons of the batter onto the hot griddle, swirling or tipping pan so batter completely covers the bottom. Brown for 2 to 3 minutes on 1 side, then 1 to 2 minutes on the other. (I used an offset spatula to flip it.)
Stack crepes on top of one another on a serving plate; serve hot.
Makes about 12 crepes.
6 tablespoons unsalted butter
1 ½ pounds Brussels sprouts, trimmed, chopped and blanched in boiling water for 2 minutes
1 large yellow onion, chopped
2 medium potatoes, peeled and diced
4 tablespoons flour (regular or gluten free)
1 tablespoon white sugar
1 ½ cups heavy cream
1 ½ cups whole milk
4 cups vegetable stock
½ cup sherry
In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in flour and sugar, and allow them to soften.
In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock and sherry.
Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25-30 minutes or until the vegetables are incredibly tender.
Remove the soup and puree it in small batches with an immersion blender or food processor.
Serve the soup in a classic ‘no-handled’ cream cup with saucer.