COURSE DESCRIPTION

BRITISH COOKING

SCOPE:

The course provides information on British cooking and food eating habits, its
people, culture and tradition. Each day, one (1) hour is allotted for discussion of the
theoretical part of the course. On the practical side, the trainees will prepare and cook,
vegetable, meat, fish, poultry dishes, and bake bread.

COURSE OBJECTIVE:

The training aims to enhance the knowledge and skills of participants in British
Cooking.

COURSE OUTLINE:

DAY 1.1 Beef Rolls Stuffed with Bacon

1.2 Pork Chops Baked with Cream and Tarragon
1.3 Mashed Potato
1.4 Buttered Vegetables

DAY 2.1 Steak and Kidney Pie

2.2 Yorkshire Pudding 1
2.3 Lancashire Hot Pot
2.4 Victorian Bread

DAY 3.1 Roast Stuffed chicken

3.2 New England Clam Chowder
3.3 Salisbury Steak
3.4 Spaghetti with white Clam Sauce

DAY 4.1 New England Pot Roast

4.2 Chicken Fried Steak
4.3 Chicken Cordon Blue
4.4 Roast Potato

DAY 5.1 Baked Spareribs with Spicy Barbecue Sauce

5.2 Chicken Cacciatore
5.3 Pork Vegetable Stew
5.4 Chicken Breast with Ham Cheese
5.5 Baguette
COURSE INTAKE: Minimum of 6 trainees

TRAINING DURATION: 5 Days

 OISEAUX SANS TETES
BEEF ROLLS STUPPED WITH BACON

Ingredients:

2 lb. Top rump (bottom round) beef, cut into slices and pounded thin
1 teaspoon Salt
½ teaspoon Black pepper
1 lb. Lean bacon slices, rinds remove
1 oz. (2 tablespoon) butter
1 large Onion, finely chopped
1 tablespoon Flour
12 fl 0z. (11/2 cups) beer

PROCEDURE:

Lay the meat slices on a board. Cut them into neat rectangles approximately 4- inches by
3-inches. Rub each rectangle with a little salt and pepper. Lay a bacon slice on top of
each meat slice and roll them up. Secure with a wooden cocktail stick, or tie with string.

In a large deep frying pan, melt the butter over moderate heat. When the foam subsides,
add meat rolls. Turning frequently, fry them for 8 to 10 minutes or until they are lightly
browned all over. With a slotted spoon, remove the rolls from the pan and set aside.

Add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the
onion is soft and translucent but not brown. With a wooden spoon, stir in the flour
Gradually add the beer, stirring constantly. Bring the mixture to boil.

Return the meat rolls to the pan. Reduce the heat to low, cover the fan and simmer gently
for 50 minutes to 1 hour, or until the meat is very tender when pierced with point of the
sharp knife.

When the meat is cooked, remove the pan from the heat. Remove and discard the wooden
cocktail sticks or string. Transfer the meat and the cooking liquid to a warmed serving
dish and serve immediately.
 PORK CHOPS BAKED WITH CREAM AND TARRAGON

Ingredients:

2 teaspoons Vegetable oil

6 large Pork chops
1 teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Finely chopped fresh tarragon or teaspoon dried tarragon
2 oz. (1/4 cup ) Butter
1 medium-sized Onion, finely chopped
10 oz. button Mushrooms, wiped clean and finely chopped
1 tablespoon Flour
6 tablespoons Double (heavy) cream

PROCEDURE:

1. Preheat the oven to moderate 350 F (Gas Mark 4, 180 C)

2. Cut out 6 pieces of aluminum foil, approximately 6-inches, or large enough to
completely wrap around a pork chop. Using a pastry brush, coat one side of
each piece of foil with a little oil, Set aside.
3. Place the pork chop on a board and rub them all over the salt, pepper and
tarragon. Set aside
4. In a large frying-pan, melt the butter over moderate heat. When the foam
subsides, add the pork chops, three at a time, and cook for 5 minutes on each
side, or until they are golden brown all over.
5. With tongs transfer the chops to plate and set aside.
6. Pour off all but 2 tablespoon of the fat in the frying-pan. Place the pan over
moderate heat. Add the onion and fry, stirring occasionally, for 5 to 7 minutes
or until it is soft and translucent but not brown. Add the mushroom mixture
for 1 minute, stirring constantly. Stir in the flour the heat. Set aside.
7. Remove the pan from the heat and gradually add the cream, stirring
constantly. Return the pan to moderate heat and cook the onion and mushroom
mixture for 1 minute, stirring constantly. Remove the pan from the heat. Set
aside.
8. Place one chop in the middle of each piece of aluminum foil. Cover each chop
with two tablespoons of the mushroom mixture. Carefully bring together the
edges of the foil and seal the parcel by folding the edges over.
9. Arrange the parcels on a baking sheet and bake in the oven for 1 to 1 ½ hours
or until the chops are thoroughly cooked and tender. Remove the baking sheet
from the oven. Serve the pork immediately in the aluminum.
 BUTTERED VEGETABLE

Ingredients:

1 kl. Carrots
1 kl. Young Corn
1 kl. Turnips
5 cans corn kernel
½ kl. Bell pepper
1 bar butter

Cut vegetable into desired size and shape

Melt butter in a frying pan then stir fry vegetable until cooked add salt and pepper
to taste.
 BASIC MASHED POTATOES

Ingredients:

2 pounds baking potatoes, peeled and quartered

2 tablespoons butter
1 cup milk
salt and pepper to taste

DIRECTIONS:

1 Bring a pot of salted water to a boil. Add potatoes and cooked until tender but still
firm, about 15 minutes; drain.

2 In a small saucepan heat butter and milk over low heat until butter is melted. Using a
potato masher or electric beater, slowly blend milk mixture into potatoes until smooth
and creamy. Season with salt and pepper to taste.

Makes 4 servings
 STEAK AND KIDNEY PIE

Ingredients:

2 beef kidneys
1 pound round steak, cut ½ inch thick
All purpose flour
1 onion, minced
2 tablespoons margarine
Salt and pepper
2 cups water
1 bay leaf
few springs of parsley
few celery leaves ½ pound mushrooms, sliced
2 teaspoons steak sauce
Dash hot pepper sauce
Pastry (recipe made with 1 ½ cups flour )
1 egg

Procedure:

Remove outer membrane of kidneys. Split open and remove all fat and white
veins. Soak in cold water to cover for 30 minutes. Drain and cut kidneys and steak in one
inch pieces. Dredge with flour and brown with onion and margarine. Sprinkles with two
teaspoons salt and ¼ teaspoon pepper. Add next five ingredients. Bring to boil, cover and
simmer for 1 hour, or until meats are tender. Thicken with 2 to 3 tablespoons flour
blended with a little cold water. Add remaining seasonings and salt pepper to taste. Pour
into 1 ½ - quart casserole. Roll pastry to fit top, arrange on casserole, trim and flute the
edges with a fork. Brush with egg, beaten with 1 teaspoon cold water. From remaining
pastry, cut meat and stem designs and arrange on pastry. Brush with the egg mixture.
Bake in preheated very hot oven (450 F) for about 20 minute. Makes 6 servings.
 YORKSHIRE PUDDING 1

Ingredients:

2 eggs
1 cups milk
beef drippings
¾ cup plus 2 tablespoons unsifted
all purpose flour
½ teaspoon salt

Procedure:

Beat eggs; add milk and 3 tablespoons beef drippings. Beat in flour and salt,
blending well. Grease baking pan (11x 7 x 1 ½ inches) or individual glass dishes with
drippings. Pour in batter (individual dishes should be 2/3 full). Bake in preheated very
hot oven (450 F) for 10 minutes; reduce heat to moderate (350 F). Finish baking until
pudding is crisp and golden brown, about 20 minutes longer. Makes 4-6 serving.
 LANCASHIRE HOT POT

Ingredients:

3 tbsp butter
2 pounds sliced lamb neck
Salt and pepper to taste
2 medium onions, sliced
½ pound mushrooms, sliced
3 lamb kidneys, sliced
2 pounds potatoes, peeled and cut into ½ inch slices
3 tbsp all-purpose flour
1 ½ cups stock or billion
1 tsp sugar

Procedure:

Melt the butter in skillet. Brown the meat slice in it. Sprinkle with salt and
pepper. Transfer meat to t\heavy casserole or baking dish with a tight cover. Use a
casserole that can be brought to the table for serving. Brown the sliced onions in the same
skillet that you use to brown the meat. Put them in a layer on top of the lamb. Add a layer
of mushrooms and a layer of sliced kidneys. Arrange the sliced potatoes on top of
kidneys, overlapping the slices and placing them in a neat, spiral pattern.
Add the flour to the skillet in which you browned the meat. Blend it with
the pan juices. Slowly stir in heated stock. Cook, stirring constantly, until thicken and
smooth. Blend in sugar. Pour the broth over the contents of the casserole and cover for
the last 15-20 minute to brown the potatoes. Makes 4 to 6 servings.
 Bakes Time : 30-45min.
Oven Temp: 3400f-375of
Rising: 1 hour – 1 ½ hour

VICTORIAN MILK BREAD

500 g all purpose flour

1 tsp. salt
1 ½ yeast
375 ml fresh milk

FOR GLAZING

1pc. Egg
4 tbsp milk
egg for egg wash

In a bowl dissolved the yeast in a ¼ of 375 fresh milk. Then get e large a mixing bowl,
combine flour and salt together, mix well. Make a well center then pour the yeasted
mixture and the remaining milk and mix until it form into dough.
Knead the dough until soft, smooth and elastic, then place in a large bowl and rise until it
double size. Knock back the dough to remove any excess bubbles. Shape this dough into
a loaf pan and rise until it double in size. Glaze the dough using egg wash before baking.
 ROAST STUFFED CHICKEN

Ingredients:

For the stuffing

1 piece Small onion, finely chopped

¼ cup Butter
½ tsp Crumbled dried thyme
2 tbsp Parsley, chopped
½ cup chopped, cooked ham
1 ½ cups Soft stale bread crumbs
1 piece Egg, beaten
¼ cup Light cream
Salt and pepper to taste

Procedure:

Sauté chopped onion in the butter for 2 to 3 minutes. Add thyme, parsley, ham and
bread crumbs. Stir in egg and enough cream to give moisture to the dressing.
Season to taste with salt and pepper.

For the chicken

1 piece (3 to 4 pounds) Roasted chicken

½ slice Lemon
Butter
Procedure

Rub the inside of the chicken with lemon, spread gibbles with 2 tablespoons of
the butter. Place them inside the bird. Stuff with the stuffing and cover the vent with foil
or sew it up. Truss the chicken, tying it securely. Rub with butter. Place chicken on side
on rack in swallow roasting pan. Roast in pre-heated moderate oven (375ºF) for 20
minutes. Turn on the other side and baste well with pan drippings and melted butter.
Roast for another 20 minutes. Turn the bird on its back and baste again. Continue roasting
until tender. This will take about 30 minutes. Serve with tiny crisp pork sausages, new
potatoes and young green peas. Makes 4 to 6 servings

Note: this, serve with green peas, is the traditional Easter dinner in England.
 NEW ENGLAND CLAM CHOWDER
4 SERVINGS

New Englanders claim to have invented this hearty all-white clam chowder. It involved
from a fisherman’s dish, made up layers of salt pork, fish and dough, all cooked up in a
large kettle. Then, milk was added to the mixture to make it more of a stew, clams
replaced the fish, and potatoes were swapped for the dough to create this soup. To finish
off this famous chowder, sprinkle with paprika, fresh chives, parsley, tarragon, or dill.

Ingredients:

¼ cup Cut-up bacon or lean salt pork

1 medium Onion, chopped (about ½ cup)
2 cans (6 ½ ounces each) Minced clams, drained and liquid reserved
1 medium Potatoes, diced (about 2 cups)
Dash Of pepper
2 cups milk

1. Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is
crisp.
2. Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams,
liquid, potatoes and pepper into mixture. Heat to boiling; reduce heat.
3. Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring
occasionally, just until hot (do not boil).

1 SERVE: Calories 215 (Calories from Fat 0); Fat 6g (Saturday 0g); Cholesterol
45mg; Sodium 200 mg; Carbohydrates 20g (Dietary Fiber 0g); Protein 20g.
 Salisbury Steak
4 SERVINGS

This classic dish was named after Dr. Salisbury, who recommended to his patients that
they eat plenty of beef for a wide variety of ailment.

Ingredients:

1 pound Ground beef

1/3 cup Dry bread crumbs
½ teaspoon Salt
¼ teaspoon Pepper
1 Egg
1 large Onion, sliced and separated into rings
1 can (10 ½ ounces) condensed beef broth
8 ounces Mushrooms, sliced (about 3 cups)*
2 tablespoons Cold water
2 teaspoons Cornstarch

1. Mix ground beef, bread crumbs, salt pepper and egg; shape into 4 oval patties, each
about ¾ -inch thick.
2. Cook patties in 10-inch skillet over medium heat, turning occasionally, until brown,
about 10 minutes; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat.
Cover and simmer until patties are done, about 10 minutes.
3. Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch;
stir into onion mixture. Boil and stir 1 minute. Serve over patties.

1SERVING: Calories 325 ( Calories from Fat 162); Fat 18g (Saturate 7g); Cholesterol
115mg; Sodium 830 mg; Carbohydrates 15g(Dietary Fiber 2g); Protein 28g.

*1 can (4 ounces) mushroom stems and pieces, drained, can be substituted for the fresh
mushrooms.
 SPAGHETTI WITH WHITE CLAM SAUCE

For a flavor twist, add some chopped fresh basil with the parsley.

Ingredients:

1 Package (7 ounces) spaghetti

¼ cup margarine or butter
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
2 cans (6 ½ ounces each)
minced clams, undrained
chopped fresh parsley
½ cup grated Parmesan cheese

1. Cook spaghetti as directed on package.

2. While spaghetti is cooking, melt margarine in 1 ½ - quart saucepan over medium heat.
Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir
in 2 table-spoons parsley and clams. Heat to boiling reduce heat to low. Simmer
uncovered 3 to 5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti; to. Sprinkle with parsley and cheese.

1 SERVING: Calories 400 (Calories from Fat 145); Fat 16g (Saturated 5g); Cholesterol
35 mg; Sodium 37mg; Carbohydrates 43mg (Dietary Fiber 1g); Protein 22g
 NEW ENGLAND POT ROAST

A whole jar of horseradish might sound overpowering to you, but we assure you it adds a
nice, savory flavor to this dish without overwhelming your tastebuds. The meat and
vegetables simmer away in the juices and emerge tender and flavorful. This roast also
makes a great gravy.

Ingredients:

4 pound Beef arm, blade or cross rib pot roast

1 to 2 teaspoon Salt
1 teaspoon Pepper
1 jar (8 ounces) Prepared horseradish
1 cup water Water
8 small Potatoes, cut in half
8 medium Carrots, cut into fourths
8 small Onions

1. Cook beef in Dutch oven medium heat until brown on all sides; reduce hear to low.
2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add
water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½
hours.
3. Add potatoes, carrots and onions. Cover and simmer about 1 hour or until beef and
vegetables are tender.
4. Removed beef and vegetables to warm platter; keepwarm. Prepare Pot Roast Gravy.
Serve with beef and vegetables.

Pot Roast Gravy (right)

Water
½ cup Cold water
¼ cup All-purpose flour

Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups.
Shake ½ cup cold water and the flour in tightly covered container; gradually stir into
broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

1 SERVING; Calories 365 (Calories from Fat 100); Fat 11g (Saturate 4g); Cholesterol
85mg; Sodium 400 mg; Carbohydrates 38g (Dietary Fiber 6g); Protein 35g.

*3 pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted;
decrease salt to ¾ teaspoon.
 Chicken – Fried Steak

This fried steak and gravy dish, popular in Texas and throughout the southwest, was
invented out of necessity on cattle drives. To feed hungry cowboys, trail cooks would
slice beef off a hind quarter, tenderize it by pounding with meat clever, roll it in seasoned
Coating and fry it in hit sizzling oil like chicken-hence its name. If you’d like to save a
bit of time, use tenderized cubed steaks for the round steaks.

Ingredients:

1 ½ pounds (about ½ inch thick) Beef boneless round steak

1 tablespoon Water
1 cup (About 28 squares) Egg
¼ teaspoon Soda Cracker crumbs
¼ cup Pepper
Milk Gravy (right) Vegetables oil

1. Cut beef steak into 6 serving pieces. Pound each piece until ¼ inch thick to tenderize.
2. Beat water and egg; reserve. Mix cracker crumbs and pepper. Dip beef into egg
mixture, then coat with cracker crumbs.
3. Heat oil in12-inch skillet over medium-high heat until hot. Cook beef in oil, turning
once, until brown, 6 to 7 minutes. Removed beef from skillet; keep warm.
4. Reserve drippings for Milk Gravy, Prepare gravy; serve with Chicken-Fried Steak.

MILK GRAVY

¼ cup All-purpose flour

½ teaspoon Salt
2 cups Milk

Measured reserved drippings (from steps 4); add enough vegetable oil to drippings, if
necessary, to measure ¼ cup. Return dripping to skillet. Stir in flour and salt. Cook over
low heat, stirring constantly to loosen brown particles from skillet, stirring constantly.
Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.

1 SERVING: Calories 325 (Calories from Fat 155); Fat 17g (Saturate 4g); Cholesterol
100mg; Sodium 410mg; Carbohydrates 15g (Dietary Fiber 0g); Protein 28g.
 CHICKEN CORDON BLEUE

Ingredients:

● 4-6 chicken breasts (pounded out thin)

● 4-6 pieces of ham
● 4-6 slice of Swiss or mozzarella cheese
● 1 can cream of mushroom soup (can use any cream soup)
● ¼ cup milk

Put hum and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the
slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with
the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is
no longer pink. Serve over noodles with the sauce it makes.
Teresa’s Note: It’s the best recipe I’ve tried so far, very flavorful
 ROAST POTATOES

Ingredients:

2 pounds red potatoes, cut into quarters

2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, crushed

DIRECTIONS:

1 Preheat oven to 450 degrees F (250 degrees C).

2 Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until
evenly coated. Spread out potatoes in a single layer.

3 Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Makes 4 servings
 CHICKEN CACCIATORE

Ingredients:

125 g (4 oz) Button mushrooms

12 chicken drumsticks, about 1.2 kg (2 ½ lb)
1 tablespoon oil
1 medium Onion, chopped
1 clove Garlic, crushed
410 g (13 oz)can Tomatoes, pureed
½ cup (4 fl oz) white wine
½ cup (4 fl oz) Chicken stock
1 teaspoon Dried oregano
1 teaspoon Dried thyme and pepper to taste

1. Preheat oven to moderate 180 C (350 F/Gas 4). Cut mushroom into quarters.
2. Heat oil in a heavy-based frying pan. Cook drumsticks in small batches over
medium-high heat until well browned; transfer to larges oven proof casserole
dish.
3. Place the onion and garlic in a pan; cook over medium heat until golden.
Spread over chicken. Add remaining ingredients to the pan; season to taste.
Bring to boil, reduce that heat and simmer for 10 minutes. Pour mixture over
chicken. Bake, covered, for 35 minutes or until the chicken is very tender.
 PORK VEGETABLE STEW

Ingredients:

2 ¼ lb Pork loin chops

Pepper and salt
9 oz. Fat
4 oz. (4 fl oz) Onion
10 oz. espoon Fresh vegetable
1 oz.(1 lb) Butter
Juice and granted rind of half a lemon

Remove bone, slice meat, pound lightly, add salt and pepper, and fry in hot fat until both
side are brown. Put chops in a saucepan, add sliced onions, diced vegetables and grated
lemon peel. Add water and stew covered until tender. Before serving, thicken with butter
creamed with flour, bring to the boil and flavor with juice. Serve with potatoes or
macaroni.
 CHICKEN BREAST WITH HAM CHEESE

Ingredients:

8 Chicken breast fillet

8 slices Ham
Plain flour
2 Egg, lightly beaten
1 ½ cup (100g) State breadcrumbs
1/3 cup Chopped fresh parsley
2 tablespoon Oil
20g Butter

FILLING

250g blue vein cheese, crumbled

1 ½ tablespoon dry white wine

Using meat mallet, gently pounds fillets between sheets of plastic wrap until thin.

Place a slice of ham on each fillet, divide filling along center of ham slices. Fold in
insides of each fillet, fold in half to enclose filling. Place sachets on tray, cover,
refrigerate 20 minutes. Carefully toss sachets in flour, Shake away excess flour. Dip into
eggs, then combined breadcrumbs and parsley.

Just before serving, heat oil butter in pan, add, sachets, cook until lightly browned all
over. Place sachets on oven about 15 minutes or until chicken is tender.

Filling: Mash cheese and wine in bowl until combines.

Serves: 8
 CUKE BAGETTE

Ingredients:

1 (8 ounce) loaf baguette

2 cucumber, peeled and sliced
1 (16 ounce) jar creamy dill dip

DIRECTIONS:

1 Thinly slice the baguette. Spread each slice with creamy dill dip. Top each with a
cucumber slice. Arrange on a serving platter and chill in the refrigerator ½ hour before
serving.

Makes 8 servings
 BORUM BAHB
(CRAB AND PORK FRIED RICE)

Ingredients:

2 tbsp. oil
1 clove garlic, finely grated
1 tsp. finely grated fresh ginger
½ cup flaked cooked crab meat
½ cup chopped cooked pork
4 cups hot cooked rice
½ cup chopped spring onions
1 tsp salt or to taste

Heat oil in work or put on garlic, ginger, crab and pork at once. Stir fry until very hot.
Add rice and continue stir frying until rice is fried. Add spring onions and sprinkle
salt over. Toss well to mix, taste and add more salt if necessary. Serve hot.
 SONG – I BAHB
(RICE WITH MUSHROOMS)

Ingredients:

250G (8 OZ) fresh mushrooms

1 tbsp. vegetable oil
1 tbsp. sesame oil
2 medium onions, finely sliced
½ cup finely shredded lean steak
500g (1 lb) short grain rice
3 cups hot water
1 tsp. salt
2 tbsp. light soy sauce
¼ tsp. ground black pepper
2 tbsp. toasted ground sesame seeds

Wipe over the mushrooms and slice. Heat the oil together in a large saucepan and fry
onions, steak and mushrooms for 2 minutes, then add rice and stir fry for a further
minutes. Add all remaining ingredients and bring to the boil. Turn heat very low,
cover tightly and cook for 20 minutes. Do not lift lid or stir all during this time. Serve
hot with pickles or vegetables dishes.
 TORRIJAS DE NATA
(FRIED CREAM)

Ingredients:

1 cup double cream

3 egg yolks
1 beaten egg
butter for frying
caster sugar
ground cinnamon

Whisk the cream; beat the egg yolks lightly and whisk into the cream. Spread the
mixture about ½ inch thick in a greased frying pan, put over a very low heat and cook
slowly until thick. Cook, then cut in small pieces. Using a spatula to move them, take
them from the pan and brush over lightly with beaten egg. Fry in the hot butter,
sprinkle with sugar and cinnamon and serve at once.