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    You are in: Home / Cookbooks / World Tour: England Scotland Ireland & Wales
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    32 recipes in

    World Tour: England Scotland Ireland & Wales

    For the first leg of Kooka's World Tour, I will be selecting recipes from this book.
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    My DH and I ate these meaty, tasty and succulent sausages in Oxford a couple of years ago, and I'm intending to tuck in again while on Kooka's World Tour. They don't have skins, and are easy to shape with your hands. My son prefers homemade sausages as so many commercial ones contain MSG (when I was growing up it was sawdust!!). Buy the meat freshly minced from your friendly butcher, or if you have a mincer, buy the meat chopped and mince it yourself at home. Hope you enjoy them - they are great for breakfast with Bacon Floddies (posted separately). Recipe adapted from UK Sausage Links.

    Recipe #124411

    This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.

    Recipe #124419

    The name says it all - very rich, very creamy and very naughty. If you love rhubarb, and you love cream, you'll love this....besides which, it's dead easy. Serve well chilled after a light meal. Adapted from a recipe by Pamela Westland.

    Recipe #124416

    Posted in honour of Kooka's World Tour, and the well-known English nursery rhyme, "Oranges and lemons, say the bells of St Clements" If you don't have vanilla sugar use superfine sugar and add 1/2 tsp vanilla extract to the juice. Adapted from a recipe by Sophie Grigson. Please note: cooking time includes 3 hours of chilling.

    Recipe #124396

    Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.

    Recipe #124407

    I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.

    Recipe #111420

    These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.

    Recipe #97866

    This was my ex father in law's recipe for Yorkshire puddings. He was a career cook in the Canadian military. These always turn out light and crispy. Great with a roast dinner and lots of gravy!

    Recipe #87480

    The name of this pie is said to come from the fact that it was originally "fitched" or five-sided in shape.

    Recipe #123136

    The annual prize-giving at Eton College - one of the England's foremost private schools - is held on June 4th. On that day, parents and pupils picnic on the famous playing fields with this luscious dish as part of their meal.

    Recipe #26817

    Cheese and onion are old friends and were made to go together. This delicious savory pie is super easy to prepare with store-bought sheets of puff pastry, and is great for brunch, or for dinner with a large tossed salad. From the "Everyday Vegetarian".

    Recipe #110860

    This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream. It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese. If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size. Adapted from a recipe by Sophie Grigson.

    Recipe #112227

    Delicious served warm. Top each half-scone with a little Sweet Sour Beetroot Relish (posted separately), a small dollop of soured cream, and garnished with a mint leaf, or just enjoy with butter. The secret to good scones is not to over-mix the dough, and to cook them in a hot oven. Another tip is not to cut scones in half - just start the cut with a knife, then pull apart with fingers.

    Recipe #112226

    This recipe can be served two ways-either as a rarebit over toast points or as a fondue with chunks of bread for dipping.

    Recipe #77819

    This is a classic Welsh recipe, often affectionately called a "Poor Man's Sausage" because of the lack of meat. If you cannot buy Caerphilly or Lancashire cheese you could substitute a strong Cheddar cheese. This would make a good meal for vegetarians. The recipe is slightly adapted from Jane Grigson's book English Food.

    Recipe #113400

    2 Reviews |  By Sussan

    This is a lovely dish to serve with rich flavoured casseroles, like coq au vin or beef in red wine. It's a bit different from the usual vegies, but still good old fashioned comfort food! The recipe below makes enough to serve six as a side dish.

    Recipe #107846

    This is a more modern Scottish recipe. Makes a nice change from mashed potatoes and is a great accompaniment to most beef, pork, or lamb dishes

    Recipe #17960

    A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.

    Recipe #18382

    You won't find these at your favourite local seafood joint.

    Recipe #33248

    You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.

    Recipe #18120

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