I think I’ve mentioned before that I feel very strongly that the British Isles is my home, my heart-home, if nothing else. I dream of walking the moors, of taking the path up the Tor, of fishing in a highland stream.

Occasionally, it really pulls me, and besides watching Coronation Street, or a Brit sitcom, or Doctor Who or Torchwood, I’ll make something really English. Or what I’ve come to know as English anyway.

Enjoy!

Toad in the Hole

1 c eggs, beaten
1 c whole milk
1 c flour
1 tsp. butter, melted
1/2 tsp. salt
6 sm. or 3 lg. banger sausages

Poke the sausages well before browning to allow the fats to leak out without splitting the skins. Once cooked through, set aside and put some of the fat into the bottom of an 8″x8″ baking pan.

Pre-heat the oven to 400*F. Beat the eggs and milk together, slowly add the flour, salt and melted butter, mix well. Slice the bangers lengthwise, but not too deeply, just enough to break the skins a wee bit. Arrange them on the bottom of the pan, place in the oven for a few minutes, until the fats heat in the pan. Remove from the oven, quickly pour the batter over the sausages and return. Bake for 30-40 minutes, until it has puffed up and turned a golden brown.

Serve with mashed potatoes, gravy and sweet baby peas.

Bubble & Squeak

2 c leftover mashed potatoes
2 c leftover vegetable (cabbage, brussels sprouts, carrots, parsnips, turnip or swede)
2 tbsp butter or marg
1/2 c chopped onions
salt & pepper to taste

In a large, heavy frypan, melt the butter and slowly cook the onions until they’re clear. Add potatoes and veg, salt and pepper. Cook until they’ve warmed through, then flatten to the bottom of the pan. Sometimes it’ll make a noise like squeaking, hence the squeak in the name.

After a few moments, lift an edge to see if it’s browned, then flip over like a pancake, carefully. You may need to cut it into a few pieces in order to flip it.

Serve with fried ham or bacon, sliced tomato and scrambled eggs.

Steak & Mushroom Pie

1 1/2 lb round steak
4 tbsp flour
3 lg carrots, sliced
1 lg onion, cubed small
1 med russet potato, cubed small
1 green pepper, seeded, chopped
2 c beef stock
2 tbsp tomato sauce (we used Bullseye Guinness bbq sauce)
1 tbsp garlic powder
2 tbsp Worcestershire sauce (to taste)
1/4 lb fresh button mushrooms (white or brown), sliced
salt & pepper to taste
1 sheet of puff pastry
olive oil

Cut the steak into 1/2 inch cubes, dredge in flour. Heat frypan with a smattering of olive oil, brown steak until evenly colored. Remove from pan and set aside, leaving behind any fats and oil. If necessary, add a bit more oil to the pan, turn the heat to low and add the vegetables (except the mushrooms). Season with garlic powder, salt and pepper. Cook on low, stirring often, until the veg are softened.

Turn the heat up under the pan. Put the meat back in the pan, adding the stock, tomato sauce (or bbq sauce) and Worcestershire sauce, stirring generously. Bring to a boil, then turn heat to low and simmer for two to three hours (this is where a small crock pot comes in very handy!). When the meat is fully tender and the veg have cooked soft, remove from heat and let cool completely. I often cool then put it in the fridge overnight.

Next day, put the cooled ingredients in an 8″x13″ ceramic baking dish. Melt some butter in a frypan, and add the sliced mushrooms, cooking slowly until softened and slightly browned. Spread evenly over the top of the ingredients in the baking dish.

Warm the pastry, rolling larger if necessary, then place overtop the dish, cutting off any excess edges. Use a fork to push the edges down alongside the dish. Prick the center of the crust with the fork, once or twice, enough to allow steam to escape.

Preheat the oven to 425*F, cook for fifteen minutes at that temperature then turn it down to 375*F for twenty to thirty minutes.