Tag Archives: England

British Foodies on Twitter

green_birdee

Here’s a round of up of some of the more well-known British foodies on twitter:

There is also a list of some of the British food magazines, newspapers and television shows who are on twitter.

You can also follow me at @ecrameri and keep up to date with my new blog posts.

100 recipes: Roast beef

Best recipe
Perfect roast beef – Marcus Wareing

About

The best quality beef is from organic grass-feed animals.

Clarissa Dickson-Wright and Johnny Scott’s recipe for the perfect roast beef and Yorkshire pudding were listed in The Observer’s How to make the perfect…. article, and features in their  Sunday Roast cookbook.

The best Yorkshire pudding recipe is by Claridge’s, as featured in the The Observer’s Top 50 favourite recipes.

We love Australian Beef.

Multimedia

Variations

About | 100 Recipes | Outtakes

100 recipes: Cornish pasty

Best recipe
Cornish pasties – Sara Buenfeld

About

Cornish pasties are a traditional English dish. The original ingredients for the filling were simply steak, potato and turnip. Carrot is often added these days.

… was the standard food carried to work by 19th century tin miners in Cornwell, England. …. The pasty’s traditional long shape was designed to fit in a workman’s deep pocket.
- Margaret Fulton, Encyclopedia of food and cookery

Cornish pasty is one of those things I always struggle to pronounce. I don’t know why, but it was even worse when I was living in the UK and would have one of these every week for a quick lunch.

Multimedia

Variations

About | 100 Recipes | Outtakes

British food magazines, newspapers and tv shows on twitter

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A list of some of the British food magazines, newspapers and television shows who are on twitter:

Yet to get twitter accounts:

There is also a list of some of the British Foodies on twitter.

You can also follow me at @ecrameri and keep up to date with my new blog posts.

Rhubarb and Custard Trifle

rhubarb-trifle

Rhubarb, rhubarb, rhubarb.

It’s what a crowd of extras will say when they are trying to create a general hubbub on stage. Why rhubarb you might ask? I’ve no idea, but at least it’s easy to remember, and, as it is in season, a perfect complement to this easy vanilla infused custard trifle. 

Rhubarb and Custard Trifle

Adapted from “The River Cottage Year” by Hugh Fearnley-Whittingstall.

400g rhubarb
100ml orange juice
4 tablespoons of sugar + 100g sugar
400ml whole milk
vanilla pod
4 large egg yolks
plain sponge cake

  1. Wash, trim and cut into 3cm lengths about 400g rhubarb. Put in a pan with the orange juice and 4 tablespoons of sugar. Bring to a simmer and cook gently for about 5 minutes or until the stalks are tender but still hold their shape. Taste the rhubarb – it should be tart, as the sponge and trifle will sweeten the trifle. But if it is unpalatably sour, add a little more sugar. Strain off about 200ml of the juice. Transfer the remaining rhubarb to a non-metallic dish. Chill both the juice and rhubarb in the fridge.
  2. Make custard. Put the whole milk in a pan with a split vanilla pod and scald until almost boiling. Beat the egg yolks with 100g sugar and whisk in the hot cream. Return the custard to the pan over a very low heat and stir constantly until it thickens, making a glossy coat on the back of the spoon. Remove the vanilla pod, and scrap off the tiny black specks into the mixture. Remove from heat and strain through a sieve into a bowl and chill. When cold it should be spoonably thick rather than pourable.
  3. Take (or make) a simple plain sponge cake. Break it into chunks and press lightly into 4 large wine glasses or dessert dishes. Pour in enough of the chilled rhubarb juice to soak the sponge thoroughly. Then top with a layer of the stewed rhubarb. Now pile in a generous layer of the chilled, thickened custard. Enjoy.

Serves 4.

VARIATION – You could, of course, cheat and buy store-bought custard, but just this once try making it from scratch and you may never turn back. Use only fresh free-range eggs.