North East England recipes
Potted Prawns with Melba Toast
Serves: 4
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients
- 225g unsalted butter
- 450g cooked small prawns
- Good pinch cayenne
- Good grating of nutmeg
- Squeeze lemon juice
- 1tbsp flat leaf parsley
- Seasoning
- Lemon Wedges
For the Melba Toast:
- 4 slices of white bread, crusts removed
Method
- Mix together the prawns with the lemon juice, cayenne, nutmeg and parsley.
- Melt half the butter in a saucepan and carefully mix in the prawn mixture.
- Add the prawn and butter mixture to four ramekins.
- In a clean saucepan, melt the remaining butter. Allow the butter sediment to settle and carefully pour the clarified butter over the prawn mixture. Chill in the refrigerator for 1 to 2 hours.
- To make the Melba toast place under a grill and toast both sides till golden. Carefully slice the toast in half and remove the bready bit toast again until golden.
- Serve the potted prawns with a good squeeze of lemon and melba toast.
Steak and Kidney Pudding With Creamy Herb Mashed Potato
Preparation time: 30 minutes
Cooking time: 4 to 5 hour steaming
Ingredients
- 460g Brasing steak, cut into cubes
- 2 lambs kidneys, cored and cut into pieces
- 60g flour
- Salt and Pepper
- 1 onion, finely chopped
- 120g mushrooms, sliced
- 1 carrot, sliced
- 1 tbsp fresh parsley
- 1 bay leaf
- 310ml Vegetable stock
For the suet pastry:
- 350g self rasing flour
- 175g vegetable suet
- 1 tbsp wholegrain mustard
- Cold water
- Seasoning
Method
- Grease a 2 pint / 1.2 litre pudding basin.
- Place the prepared meat in a large bowl with the mushrooms, onion, carrot, bay leaf and parsley. Add the flour and seasoning and mix well.
- To make the suet pastry; mix the flour, suet and mustard together and gradually add cold water to form a soft dough.
- Keep a quarter of the dough to oneside so you can make the lid to the pie. Roll the remainder out big enough to line the pudding basin, make sure you have an overhang of pastry.
- Place the meat mixture into the basin and pour enough stock to cover the meat.
- Roll out the remaining pasty to make the top. Place the lid on top and with the overhand crimp it together to form a tight seal. You may need to use a little water to create a tight seal.
- Cover with a piece of greaseproof paper and then foil – ensure there is a pleat to allow for expansion during cooking. Secure the paper and foil with string and make a handle out of string.
- Place in a steamer or large saucepan filled with boiling water. Simmer the pudding for 4 to 5 hours topping up the water from time to time.
- Remove the pudding from the steamer allow to stand for a few minutes.
- Serve with creamy mas potato.
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.
Lemon Bread & Butter Pudding
A citrus twist on the old traditional, using brioche bread and a generous spread a creamy tangy lemon curd and a sprinkling of sultanas and lemon zest.
Serves: 4
Preparation time: 20 minutes plus 10 minutes standing time
Cooking time: 40 minutes
Ingredients
- 40g (1 ½ oz) butter
- 400g brioche loaf
- 312g jar of Tesco Finest lemon curd
- 50g (2oz) sultanas
- 50g (2oz) sugar
- 3 eggs
- 600ml (1 pint) semi skimmed milk
- Zest of ½ lemon
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Use a little of the butter to grease a 20 x 20 cm (8 x 8 inch) ovenproof baking dish.
- Slice the brioche loaf into 8 slices measuring approximately ½ inch each. Cover one side of the bread with butter and a generous layer of lemon curd.
- Layer the bread, lemon curd side up in the dish and sprinkle sultanas in between each layer.
- In a bowl, whisk the eggs and sugar together, then beat in the milk. Pour over the bread and finish with a sprinkling of lemon zest. Leave to stand for 10 minutes before baking.
- Cook for 35-40 minutes, until well risen and slightly crispy on top.