Cauliflower Cheese with a boozy twist and topped with panko breadcrumbs
The ale and cheese sauce is a winner!
Ingredients:
Cauliflower:
1 large cauliflower, cut into florets
2 tbsp olive oil
Salt and freshly ground black pepper
Cheese & Ale Sauce:
75g unsalted butter
75g plain flour
250ml real ale
150g mature cheddar, grated
400ml whole milk
1 tsp Dijon mustard
1/2 tsp ground nutmeg (optional)
Salt and freshly ground black pepper
For the Cheese Topping:
100g mature cheddar, grated
50g Gruyère, grated
50g Parmesan, grated
50g panko breadcrumbs
Freshly ground black pepper
Method:
Preheat the oven to 200°C. Place the cauliflower florets on a baking tray, along withe chopped stalk and leaves. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly, then roast for 20–25 minutes, turning once, until golden and slightly charred.
In a medium saucepan, melt the butter over a low heat. Add the flour and whisk continuously for 2–3 minutes to cook out the raw flour taste. Gradually pour in the ale, whisking constantly to avoid lumps, followed by the milk. Continue whisking until the sauce thickens and becomes smooth. Stir in the grated cheese until smooth then add Dijon mustard, ground nutmeg, and season generously with salt and pepper. Simmer gently for a few minutes, then remove from the heat.
Place the roasted cauliflower in a large, ovenproof baking dish. Pour the ale and milk sauce evenly over the cauliflower, ensuring it is well coated.
Top with the grated cheeses in this order - cheddar, Gruyère, and then Parmesan. In a separate bowl, then take the panko breadcrumbs and scatter them over the cheese and finish with cracked black pepper.
Place the dish in the oven and bake for 20–25 minutes, or until the top is bubbling, golden, and crispy.
Remove from the oven and allow to cool slightly before serving.
Plate up with the rest of your Christmas dinner and enjoy!
#cauliflowercheese #caulicheese #christmasdinner #recipe
Chicken, Leek & Bacon Pie - Pub Grub, Episode 18
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Chicken, Leek and Bacon Pie with Mash and Gravy (Serves 4):
Ingredients:
Pie:
2 tbsp olive oil
600g chicken thighs, diced - @macburnhamfamilybutchers
150g smoked streaky bacon, chopped
1 white onion, finely chopped
2 garlic cloves, minced
2 large leeks, sliced
2 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1 tbsp Dijon mustard
50g butter
2 tbsp flour
300ml chicken stock
2 sheet shortcrust pastry
1 egg yolk, beaten (for glazing)
Gravy:
1 tbsp olive oil
25g butter
2 shallots, finely chopped
2 garlic cloves, minced
1 tsp orange zest
Juice of 1 orange
150ml white wine
300ml chicken stock
2 tsp cornflour mixed with 2 tsp water
1 tsp Worcestershire sauce
25g butter
Mash:
800g potatoes, peeled and quartered
200g butter
150ml whole milk
Method:
Heat 1 tbsp olive oil in a pan. Brown the chicken thighs, season, and set aside. In the same pan, cook bacon until crispy, then set aside. Add onion and garlic, cook until soft, season, then add leeks. Cook until softened, then return bacon.
In a separate saucepan, melt butter over medium heat. Add flour, whisking continuously until a smooth roux forms. Gradually add chicken stock to the roux, whisking until thickened and smooth. Stir in the chopped chicken, parsley, tarragon, and mustard. Pour the roux into the chicken mixture, stirring until everything is well combined.
Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake until golden (20 mins). Fill with the chicken mixture, cover with puff pastry, and crimp edges. Brush with beaten egg yolk and bake until golden (35 mins).
For the gravy, heat olive oil and butter. Sauté shallots and garlic until soft. Add orange zest, juice, and white wine. Reduce, add stock, then thicken with cornflour slurry. Stir in Worcestershire sauce, season, and finish with butter.
For the mash, boil potatoes until tender. D
Lancashire Hotpot - Pub Grub, Episode 17
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Lancashire Hotpot
Ingredients (Serves 4):
500g lamb shoulder, diced
150g lamb kidneys, sliced
Salt & pepper, to taste
4 carrots, sliced
1 large onion, sliced
2 garlic cloves, minced
2 tbsp flour
300ml chicken stock
200ml red wine
1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
1 tbsp Worcestershire sauce
4 large potatoes, thinly sliced
200g black pudding, sliced
100g butter, diced
Salt & pepper, to taste
1 tsp fresh thyme leaves
Method:
Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly.
Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper.
Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
Garnish with thyme leaves, plate up and enjoy!
#pubfood #britishfood #british #ukfood #series #pubgrub #LancashireHotpot
Chicken Tikka Masala - Pub Grub, Episode 16
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Chicken Tikka Masala with Rice & Naan
Ingredients (serves 6):
Marinade:
1.2kg chicken thighs
200g yogurt
1 tbsp Kashmiri chilli powder
1 tsp cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp pepper
1 tsp salt
2 tbsp tomato purée
4 cloves garlic, minced
2 tbsp ginger, minced
Naan:
300g flour
7g yeast
1 tsp ground coriander
1 tsp salt
1/2 tsp pepper
1 tsp baking powder
1 tbsp sugar
1 tbsp Nigella seeds
1 tsp garlic granules
150g yogurt
Olive oil
Coriander
Garlic
Curry:
3 tbsp ghee
2 red onion, chopped
2 red chillies
2 tbsp minced ginger
5 cloves minced garlic
2 tbsp tomato purée
1 tsp ground coriander
1/2 tsp cinnamon
1 tsp garam masala
1 tbsp Kashmiri chilli powder
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp ground cloves
1/2 tsp pepper
1/4 tsp nutmeg
400g tin of tomatoes
300ml chicken stock
2 tbsp lemon juice
1 tsp salt
1 tbsp sugar
100ml cream
Rice:
1 tbsp ghee
1 tsp cumin seeds
1 cinnamon stick
1/2 tsp turmeric
1 tsp salt
300g basmati rice
Method:
Mix yogurt, spices, tomato purée, garlic, and ginger. Coat chicken thighs in the marinade and refrigerate for at least 2 hours. Thread marinated chicken onto skewers and grill under high heat, turning occasionally, until charred and cooked through.
Heat ghee in a pan, sauté red onion and sliced chillies until soft. Add ginger-garlic paste and cook until fragrant. Stir in tomato purée and spices; cook for a minute. Add chopped tomatoes and chicken stock. Simmer until thickened, then season with salt, sugar, lemon juice and the cream. Blend until smooth and then add grilled chicken, simmer until heated through.
Mix flour, yeast, spices, baking powder, sugar, and yogurt into a dough. Rest for an hour. Divide and roll out. Cook in a hot pan until bubbly. Brush with olive oil, garlic and coriander.
Add washed basmati rice, ghee, toas
Apple Crumble & Custard - Pub Grub, Episode 15
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Apple Crumble with Custard:
Ingredients (Serves 8):
Apple Mixture:
3 Bramley apples
3 Granny Smith apples
3 Russet apples
50g butter
3 tbsp golden syrup
75g golden sugar
75g brown sugar
50ml whiskey
Crumble:
250g plain flour
100g rolled oats
150g butter, cold and cubed
100g golden sugar
100g brown sugar
50g almond flakes
50g walnuts, chopped
Sea salt flakes, to top
Custard:
6 egg yolks
100g golden sugar
500ml whole milk
1 vanilla pod, split and seeds scraped
Method:
Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly.
Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes.
Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling.
Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the van
Fish Pie - Pub Grub, Episode 14
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Fish Pie
Ingredients (Serves 6):
Mash Potato:
1.5kg Maris Piper potatoes, peeled and diced
1 tsp salt (for boiling)
75g butter
3 egg yolks
Salt and pepper, to taste
Fish Pie Mixture:
50g butter
2 shallots, finely diced
1 small fennel bulb, finely sliced
2 leeks, finely sliced
Salt and pepper, to taste
50g plain flour
400ml double cream
75g smoked cheese, grated
350g cod, cut into chunks
300g prawns, peeled and deveined
350g salmon, cut into chunks
100g frozen peas
2 tbsp parsley, chopped
2 tbsp dill, chopped
3 gherkins, finely chopped
Juice of 1 lemon
Method:
Prepare the Mash Potato: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Mix in the butter, egg yolks, and seasoning. Set aside.
Cook the Fish Pie Mixture: In a large pan, melt the butter over medium heat. Add the shallots, fennel, and leeks, cooking for 5-7 minutes until softened. Season with salt and pepper. Sprinkle over the flour, stirring for 1-2 minutes to cook out the raw taste. Gradually pour in the double cream while stirring, creating a smooth sauce.
Add the smoked cheese and stir until melted. Gently fold in the cod, prawns, salmon, peas, parsley, dill, gherkins, and lemon juice. Adjust seasoning to taste and cook for 2-3 minutes, ensuring the fish starts to cook but remains tender.
Assemble the Pie: Preheat your oven to 200°C. Spoon the fish mixture into a large ovenproof dish. Spread the mashed potato evenly on top, fluffing the surface with a fork for a golden, crispy texture.
Bake the Pie: Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Serve: Let the pie rest for 5 minutes before serving.
Enjoy!
#pubfood #britishfood #british #ukfood #series #pubgrub #fishpie
Soup & Sandwich - Pub Grub Episode 13
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Roast Tomato Soup with Toasted Cheese & Pickle Sandwiches
Ingredients (Serves 4):
For the soup:
1.5kg mixed tomatoes
1 large onion, quartered
2 sweet pointed peppers, halved and deseeded
2 red chillies, halved
2 garlic bulbs, tops sliced off to expose cloves
4 tbsp olive oil
1 cup fresh basil leaves
3 tbsp tomato purée
1 pint chicken stock
100ml double cream
Salt and pepper to taste
For the toasted sandwiches:
4 slices of sourdough bread
2 tbsp butter
2 tbsp pickle or chutney
75g spicy red Leicester cheese, grated
75g extra mature cheddar, grated
For garnish:
Olive oil, cream, and chilli flakes
Method:
Preheat the oven to 200°C. Place the tomatoes, onion, peppers, chillies, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until softened and lightly charred. Squeeze the roasted garlic from its skin and transfer all roasted ingredients to a large pot. Add the tomato purée, chicken stock, and basil. Simmer for 10 minutes, then blend until smooth. Reduce slightly if need. Stir in the double cream, season to taste, and keep warm.
For the sandwiches, butter one side of each sourdough slice. Spread pickle or chutney on the unbuttered side of two slices, then top with grated cheeses. Close with the remaining bread slices, buttered side out. Toast in a hot pan over medium heat for 2-3 minutes on each side until golden and the cheese is melted. You can put it in the oven on low heat for 5 mins to ensure the cheese is fully melted. Slice into halves.
To serve, ladle the soup into bowls. Drizzle with olive oil and cream, and sprinkle with chilli flakes. Serve with the toasted cheese and pickle sandwiches on the side.
Enjoy!
#pubfood #britishfood #british #ukfood #series #pubgrub #soup #soupandsandwich
Toad in the Hole - Pub Grub, Episode 12
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Toad in the Hole with a wholegrain mustard & onion gravy
Serves 1:
Toad in the hole:
3 large sausages - @macburnhamfamilybutchers
110g plain flour
3 large eggs
1 cup whole milk
1 tsp salt
1 tsp white pepper
3 tbsp beef dripping
Gravy:
2 pieces of smoked streaky bacon
1 red onion
12.5g butter
1 clove garlic (minced)
1.5 sprigs of thyme leaves
1/2 tbsp Worcestershire sauce
250ml medium to dry cider
100ml beef stock
1/2 tbsp wholegrain mustard
12.5g butter (to finish)
Method:
Preheat your oven to 220°C. Heat a small oven-safe frying pan over medium heat, adding a spoonful of beef dripping. Once melted, add the sausages and cook, turning occasionally, until browned, about 5-7 minutes. Remove the sausages, add more beef dripping, and place the pan in the oven to heat the fat.
In a bowl, combine flour, salt, and white pepper. Add eggs and gradually whisk in milk until smooth. Carefully remove the pan from the oven, pour in the batter, and place the sausages in the centre.
Bake for 25-30 minutes until puffed up and golden brown, avoiding opening the oven to keep the batter from deflating.
For the gravy, cook diced bacon over medium heat in a large pan until it starts to brown. Add sliced red onions and cook for 5-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, then add thyme leaves and cook briefly. Stir in Worcestershire sauce, pour in cider, and simmer until reduced by half. Add beef stock and simmer for 5 more minutes. Stir in wholegrain mustard and butter until smooth.
Serve the toad in the hole with the gravy
Enjoy!
#pubfood #britishfood #british #ukfood #series #pubgrub #toadinthehole #gravy
Steak & Chips - Pub Grub - Episode 11
Recipe for a Sirloin Steak with Triple-Cooked Chips & Green Peppercorn Whiskey Sauce
Ingredients
Triple-Cooked Chips:
3 large Maris Piper potatoes
Sea salt, to taste
2-litre vegetable oil (for frying)
Sirloin Steak:
2 thick sirloin steaks - @macburnhamfamilybutchers
Salt and black pepper, to taste
1 tbsp beef dripping
1 tbsp butter
1 garlic clove, crushed
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
Peppercorn Sauce:
1 tbsp peppercorns
3 tbsp butter
1 shallot, finely diced
1 garlic clove, minced
1 tbsp thyme leaves, finely chopped
3 tbsp green peppercorns
1 tbsp red wine vinegar
50ml whiskey
200ml beef stock
100ml double cream
Salt, to taste
Method:
For the chips wash, peel and cut potatoes into thick chips. Rinse to remove excess starch, then simmer in salted water until just tender. Drain, place on a tray, and chill in the fridge for 30 minutes.
Heat oil in a deep fryer or large pot to 130°C. Fry chips for 5-6 minutes, until a light crust forms, then drain and cool in the fridge. Increase oil temperature to 180°C and fry chips again until golden and crispy then season with sea salt.
For the the steaks season with salt and leave in the fridge for a couple of hours. Heat a frying pan with over dripping over a high heat. Add steaks and sear for 3-4 minutes per side for medium, or to your preference. Add butter, garlic, rosemary and thyme to the pan; spoon melted butter over steaks as they finish cooking. Remove from heat, rest steaks for 5-10 minutes
In the same pan, heat some olive oil and cook for a minute then sauté shallots, and garlic until softened. Then add the thyme and whiskey, set alight to burn off the alcohol. Add green peppercorns and stir in beef stock and reduce by half. Lower the heat, add double cream and then then add the vinegar, season with salt to taste. Simmer until the sauce is thickened and coats the back of a spoon then stir in butter.
Slice the steak, arrange it with triple-cooked chip
Fish Finger Sandwich - Pub Grub - Episode 10
In this series, I’ll be showing you how to cook Delicious British Pub Food!
Recipe for Fish Finger Sandwich with Tartare Sauce, Shoestring Fries & Pea Shoots
Makes 2 large sandwiches
Ingredients
Fish Fingers:
2 medium cod fillets, cut into 8 fingers
75g plain flour
2 eggs, whisked
100g panko breadcrumbs
Salt and pepper, to taste
Tartare Sauce:
1 cup mayonnaise
1/4 cup fresh tarragon, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup pickled red onion, finely chopped
1/2 cup capers, roughly chopped
2 small gherkins, finely diced
Zest and juice of 1 lemon
1 tbsp Dijon mustard
Salt and pepper, to taste
Shoestring Fries
2 Maris Piper potatoes
1/2 tsp sea salt
Bread:
4 slices white crusty bread
100g butter, softened
Pea Shoots:
1 cup pea shoots
1 tbsp olive oil
1/2 tsp black pepper
2 litres of vegetable oil (for frying)
Method:
For the shoestring fries, cut the potatoes into thin matchsticks or use a grater. Heat the vegetable oil in a deep pot to 180°C and fry the potatoes in batches for 3 to 4 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
To make the tartare sauce, combine the mayonnaise, herbs, pickled onion, capers, gherkins, lemon zest, lemon juice, and Dijon mustard in a bowl. Season with salt and pepper to taste, mix well, and chill until ready to use.
To prepare the fish fingers, season the flour with salt and pepper, then dredge each piece in flour, dip in the whisked eggs, and coat with panko breadcrumbs, pressing to adhere. In the same pan reheat the vegetable oil to 180C and fry the fish fingers for 4-6 minutes, until golden brown. Drain on paper towels.
To toast the bread, spread butter on each side and toast in a pan or under the grill.
For the pea shoots, toss them with olive oil and black pepper.
To assemble, spread a generous layer of tartare sauce on each slice of toasted bread. Add a handful of pea shoots, layer
Welcome back to a BRAND NEW series of PUB GRUB, where I’ll be showing you how to cook these amazing pub classics that deserve a spot on every tavern menu.
This time around I’m cooking dishes such as Toad in the Hole, Chicken Tikka Masala to Apple Crumble with Custard and more!
If you like what you see, make sure to follow and join me as I cook these heartwarming British Pub dishes, one classic at a time!
Which of these pub dishes tickles your fancy?
#pub #pubfood #britishfood #british #ukfood #series
Takeaway Tacos Recap…which recipe was your favourite?
Also, shoutout to @mexgroceruk where I got a lot of the ingredients from for this series, their online shop is a great place to go if you’re planning on making Mexican food!
#tacos #taco #mexicanfood #mexican #series
