I know there are any number of people living here who came to this country from England [or are American Anglophiles] and some of them are undoubtedly RVers. Because I operated an English tearoom in my Victorian home for a number of years, I learned to appreciate English food. It's not all dull and boring. There are some things that are just too good not to take in the RV. Here are some of the things I plan to make:
Yorkshire Pudding Mulligatawny Soup
Scones and Crumpets Toad In A Hole
Lemon Curd Brown Windsor Soup
Welsh Rarebit Albany Biscuits
Shepherd's Pie Bangers and Mash
Bread Sauce Trifle
And my very favorite; Queen Victoria Soup
But I have a few questions:
1. We are all limited for space so what does anyone put Trifle in and still get the dramatic presentation? It would be difficult to pack a glass bowl just for a Trifle but then......
2. Any special instructions for successful preparation of any English recipes.
Here's my recipe for Queen Victoria Soup; it's a special favorite comfort food for chilly fall nights and very cold winter days. I have changed the original recipe because we favor chicken over duck or goose.
1 chicken [3-5 pounds] or six chicken breasts
8 cups chicken stock [can substitute with canned broth]
1 bunch parsley [or 3 Tbs. parsley]
3 Cups bread crumbs
4 Cups heavy cream
Put the chicken in a large pot; cover with stock and parsley. Bring to a boil, cover and simmer for 1 hour. [May shift to a crockpot at time for simmer]
Lift the chicken from the pot, skin, bone and cut the meat into small pieces.
Add the bread crumbs and cut-up chicken to the broth. Mix in the cream, adjust the seasoning if necessary.
Reheat but do not boil and serve.
Notes:
For a thinner soup you may add some milk. For a short cut you may use canned chicken instead of whole chicken. Don't leave out the bread crumbs because this thickens the soup.
To make bread crumbs: toast 6-8 slices bread; microwave the slices on high for three minutes and roll them into bread crumbs with a rolling pin.
Would love to hear from any of you...
KariG
Starting the "Drive"
In 2005
Note: Due to invalid formatting, all formatting has been ignored.
Kari, my mouth is watering for some bangers and mash! I hope to try the Queen Victoria soup.
As for your trifle dish, I've seen some pyrex covered bowls with straight sides that might show off your trifle nicely, and would still be able to be used for baking and serving other dishes. The largest I've seen is 4 cups, which seems to be about the right size.
Livin the Dream in Elk Grove
with Hubby and 2 ornery cats,
'04 AWD Toyota Sienna
Fleetwood Carmel
I've made yorkshire pudding many times--both in large muffin tins and in deep dish pie plates when making toad-in-the hole. My oven temperature is consistent and it works fine.
Wouldn't take a glass-footed bowl for the trifle, but you should be able to get the effect using a straight-sided acrylic bowl. There's little if any plastic taste using acrylic.
I too love soups, but have never made any in the RV because I usually freeze additional portions. The RV fridge doesn't lend itself to bulk storage, but have often taken two-four servings in a sealed container. We like our welsh rarebit made with beer.
Have made Bubble & Squeak in the RV. Find it's too much trouble making any scones that require yeast as an ingredient, but here's my recipe for Potato Scones which we like to have with breakfast:
Potato Scones:
1 cup warm mashed potatoes
1/3 cup melted butter
1 teaspoon salt
1/2 cup sifted all-purpose flour
Preheat a 12-inch seasoned cast-iron frying pan or griddle over
moderate heat.
Mix together all ingredients until thoroughly blended. Turn the dough out onto a floured board and divide into thirds. Roll into a circle about 1/4 inch thick. Score each circle into 6 wedges.
Sprinkle the griddle with flour and bake each circle for about 5
minutes, until edges begin to brown, turning once to cook both sides. (I sometimes add cheese just before they're done)
Serve hot or cold.
Yield: 18 scones--my electric griddle works well making these.
Your Potato Scones sounds just like the potato pancakes my mother used to make us as kids. My mother made something different out of all of our leftovers. That is what she made with leftover mashed potatos, potato pancakes. We loved them. Havent thought of them for a long time.
thanks for reminding me
as a Brit who owns and uses a TT in the US, I'm all for cooking up some homely nosh when on the road. Sadly I returned to sunny Yorkshire last Saturday after my latest 6 month visit to your shores and so will just have to make do with 'the real thing' for a while.
Pre cooked frozen Yorkshire puddings are a joy and if they ever make it across the pond, I'm sure they'd be a big hit with all those poor souls who never seem to get them just right. Toss them in the oven for 4 minutes and they're good to go. Awesome. I'd stock the freezer with them if they existed there.
I'll be following this thread with interest and maybe someone will come up with the ultimate - fish and chips in the TT
Ian
2006 Chevy Silverado 3500
2006 Cedar Creek Silverback 5th Wheel 33LCDTS
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