East England recipes
Fresh Crab With A Mustard – Dressed Salad
Serves: 4
Preparation: 15 minutes
Ingredients
- 4 little gem lettuces, shredded
- 3 tbsp snipped fresh chives
- 2 dressed crabs
For the dressing:
- 2 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp vegetable oil
- salt and black pepper
Method
- To make the dressing, mix together the mustard, vinegar, oil, sugar and seasoning.
- Place the lettuce and 2 tablespoon of the chives in a bowl, pour over the dressing and toss well. Arrange in bowls, top with the crabmeat and garnish with the remaning chives.
Lincolnshire Sausages With A Cumberland Sauce Served With Creamed Herb Potatoes
Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
- 450g (1lb) redcurrant jelly
- ½ bottle port
- grated rind and juice of 1 orange and 1 lemon
- ¼ tspn cayenne pepper
- 2 tbsps worcestershire sauce
- 454g pack of chilled lincolnshire sausages
Method
- Place the redcurrant jelly in a small saucepan. Add the port and bring to the boil, stirring from time to time. Cook over a gentle heat until the liquid is reduced by about one-third and just runny. Leave to cool slightly.
- Once cooled add the lemon and orange rind and strain in the orange and lemon juice. Add the cayenne pepper and the worcestershire sauce, and mix well.
- While the sauce is cooking place the sausages under a medium grill for 15-20 minutes turning frequently.
- When the sausages are cooked place on a plate and serve with the sauce, herby mash and mixed vegetables.
Creamed Herb Potatoes
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 1kg Desire Potatoes
- 50g Unsalted Butter
- 142ml Double Cream
- 10g Finely Chopped Chives
- Freshly ground Salt and Pepper
Method
- Peel and slice the potatoes and place in boiling salted water – simmer till cooked.
- Drain Potatoes add the butter, cream, chives and seasoning, break down with a potato masher.
- Using an electric whisk, whisk till smooth and creamy.
Parkin
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
- 100g (4oz) self-raising flour
- 1 tsp ground ginger
- 1tsp bicarbonate of soda
- ¼ tsp salt
- 100g (4oz) fine oatmeal
- 25g (1oz) chopped mixed peel
- 100g (4oz) black treacle
- 50g (2oz) sugar, white or brown
- 50g (20z) butter or margarine
- 1 egg, beaten
- 2 tbsps milk
Method
Pre-heat oven to 170C / Gas mark 3
- Sift together in a bowl the flour, ginger, bicarbonate of soda and salt. Mix in the oatmeal, and peel.
- Melt the treacle, sugar and butter in a small saucepan over a low heat.
- Stir in the egg with a wooden spoon, and pour the mixture over the dry ingredients. Mix well and add enough milk to make a soft, pouring consistency.
- Pour into a well greased shallow tin 6 inch square, and bake in pre-heated oven for about 1 hour, until firm in the centre.
- When cool cut into squares.