Pub Grub E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Seitenzahl: 119

Beschreibung

Enjoy a true taste of eating out at your local with this one-stop recipe collection of traditional gastro pub fare. Soups, pies, roasts, oven-bakes and puddings – all the old comfort food favourites are here. Start with a steaming bowl of Pea & Ham 'soup of the day' or just enjoy a bowl of Curry Fries alongside your beer from the Soups & Light Bites. Next tuck into a Meaty Main – choose from Steak & Kidney Pie, Lancashire Hotpot or Super Savoury Roast Chicken, and from the Fish Dishes chapter, pick a Posh Fish Finger Sandwich or Whitebait Fritters. For an unbeatable Veggie Option, rustle up a Welsh Rarebit Jacket Potato or a Mushroom Mac 'n' Cheese . No wholesome and hearty meal would be complete without a Side Dish, so add some Triple Cooked Chips or Yorkshire Puddings to your plate. And why not end your hugely satisfying meal with a comforting slice of Lemon Meringue Pie or Treacle Tart from the Desserts chapter.

Leseprobe

pub grub

recipes for classic comfort food

pub grub

recipes for classic comfort food

Art Director Leslie Harrington

Designer Geoff Borin

Editorial Director Julia Charles

Editor Alice Sambrook

Head of Production Patricia Harrington

Publisher Cindy Richards

Indexer Vanessa Bird

Published in 2021 by Ryland Peters & Small

20–21 Jockey’s Fields

341 E 116th St

London WC1R 4BW

New York NY 10029

www.rylandpeters.com

Recipe collection compiled by Julia Charles.

Text © Miranda Ballard, Fiona Beckett, Jordan Bourke, Tori Finch, Mat Follas, Emmanuel Hadjiandreau, Tori Haschka, Carol Hilker, Vicky Jones, Kathy Kordalis, Jenny Linford, Hannah Miles, Laura Santini, Jenny Tschiesche, Laura Washburn 2021.

Design and photographs © Ryland Peters & Small 2021. See page 144 for full text and image credits.

ISBN: 978-1-78879-381-0

E-ISBN: 978-1-78879-408-4

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China.

CIP data from the Library of Congress has been applied for. A CIP record for this book is available from the British Library.

Notes

• Both British (metric) and American (imperial plus US cups) measurements are included in these recipes; however, it is important to work with one set of measurements and not alternate between the two within a recipe.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

CoNTENTS

light bites

meaty mains

fish dishes

veggie options

sides and sauces

desserts

Index

Credits

introduction

What can be better than recreating the ultimate comfort food in the sanctuary of your own home? Whether you are cooking for a few, preparing a candlelit dinner for two or just looking to practice a bit of culinary self-care, you’ll find something to tempt you away from the takeaway menu and into the kitchen here.

So, what are the hallmarks of pub grub? It’s traditional fare – sometimes with a modern flare – but always based around crowd-pleasing dishes that have stood the test of time for a reason. Read this cookbook like a menu full of hugs in edible form, and go for what makes you happy in the moment – whether that’s pie, chips and curry sauce, burgers or oysters. This is the type of food that speaks to your soul, so embrace that comfort!

Pub grub doesn’t have to be consumed with a drink, of course, but it just so happens that many of these meals go well with an alcoholic beverage. From lamb shanks with red wine, to burgers and beer, to mussels with white wine. Because the best of us know that eating isn’t cheating, it actually turns a good evening with a bottle of wine into a great one.

Flick through the Soups and Light Bites section to find a tasty morsel such as Scotch Quails’ Eggs to whet your appetite (see page 24). Peruse the Meaty Mains for substantial dishes such as Smoky Red Wine Short Ribs (see page 41). Sample one of the tempting Fish Dishes like Posh Fish Finger Sandwiches (see page 76). There are meat-free meals galore in the Veggie Options chapter, such as Mushroom Mac and Cheese (see page 88). Sides and Sauces are an integral part of the equation, try Triple-cooked Chips (see page 108). Finally, pick a perfect Dessert such as the Brownie Cheesecake (see page 139) to finish your meal in style. All this pub grub will be down the hatch before you can think twice.

chapter 1

light bites

mushroom soup

There is something very comforting about a good mushroom soup, with its particular earthy flavour and smooth richness. Here, garlicky croutons and freshly-fried chestnut/cremini mushrooms are a simple but effective way of adding a flavour and texture boost to this classic soup

2 tablespoons sunflower oil

½ onion, chopped

1 leek, finely chopped

1 sprig of fresh thyme, leaves only

500 g/1 lb. field mushrooms, stalks trimmed and chopped

1 potato, peeled and diced

a splash of Madeira or Amontillado sherry

700 ml/3 cups chicken stock/broth

salt and freshly ground black pepper

freshly ground nutmeg

1 tablespoon olive oil

200 g/6½ oz. chestnut/cremini mushrooms, sliced, to serve

double/heavy cream, to garnish

finely chopped fresh chives, to garnish

garlic croutons

2 tablespoons olive oil

1 garlic clove, peeled

2 slices of day-old rustic bread, crusts trimmed off, cut into small cubes

serves 4

Heat the sunflower oil in a large saucepan over a medium heat. Add the onion, leek and thyme leaves and fry gently, stirring now and then, for 5 minutes until softened. Add the field mushrooms and fry, stirring, for 3 minutes until lightly browned.

Mix in the diced potato, then add the Madeira or sherry and cook, stirring, for a minute. Pour in the chicken stock/broth and bring to the boil. Reduce the heat, cover and simmer for 25 minutes.

Meanwhile, make the croutons. Heat the olive oil in a frying pan/skillet over a medium heat. Add the garlic clove and fry briefly until fragrant. Add the cubes of bread and fry until golden brown and crisp, discarding the garlic clove when it browns.

Blend the soup until smooth in a food processor or using a hand-held stick blender. Season with salt, freshly ground pepper and nutmeg. Bring to a simmer again in the saucepan to heat through.

When ready to serve, heat 1 tablespoon of olive oil in a frying pan/skillet over a medium-high heat. Fry the chestnut/cremini mushrooms until lightly browned.

Serve the warm soup in bowls, garnished with a swirl of double/heavy cream, some hot fried mushrooms, garlic croutons and chopped chives.

cream of cauliflower soup

Why should our plant-based pals have to miss out on pub grub? This recipe is vegan heaven in a bowl! It contains nutritional yeast, which gives a deliciously savoury, cheesy flavour without the use of dairy.

2 tablespoons extra-virgin olive oil

4 garlic cloves, crushed

1 onion, chopped

1 cauliflower, cut into florets

1 potato, peeled and chopped

500 ml/2 cups vegetable stock/broth

250 ml/1 cup unsweetened plant-based milk

4 tablespoons nutritional yeast (or to taste)

salt and freshly ground black pepper

to serve

1 tablespoon unsweetened oat cream or dairy-free cream handful of finely chopped fresh chives

handful of pea shoots

crushed green peppercorns

serves 4

Heat the oil in a large saucepan and add the garlic and onion.

Cook over a medium-high heat until golden brown. Add the cauliflower, potato, stock/broth and milk and bring to the boil. Cook over a medium-high heat for about 15–20 minutes, or until the cauliflower is soft.

Add the nutritional yeast and some salt and pepper. Blend the soup until smooth in a food processor or using a hand-held stick blender. Serve with a swirl of oat cream and a sprinkling of chopped chives, fresh pea shoots and crushed green peppercorns.

cod, sweetcorn and prawn chowder

A tasty version of a classic New England soup. The soft potato and the delicate-textured cod and prawns/shrimp make it at once gentle and satisfying. Serve it for a hearty lunch or light dinner.

2 bacon rashers/slices, cut into thin strips

50 g/3½ tablespoons butter

1 onion, chopped

1 celery stalk, thinly sliced

1 heaped tablespoon flour

500 ml/2 cups full-fat/whole milk

500 ml/2 cups fish stock/broth

400 g/14 oz. floury potatoes, peeled and diced

grated fresh nutmeg

500 g/1 lb. cod or other white fish fillets, skinned and cut into 2.5-cm/1-inch cubes

200 g/1½ cups frozen sweetcorn kernels

200 g/6 oz. cooked peeled prawns/shrimp

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper

serves 4–6

In a large, heavy-based saucepan, fry the bacon, stirring, for 2 minutes. Add the butter and once it foams, add the onion and celery. Fry gently for 2–3 minutes until soft. Mix in the flour, stirring in well, and fry briefly.

Gradually stir in the milk first, then the fish stock/broth. Bring to the boil while stirring and cook until thickened.

Add the diced potatoes and simmer for 5–10 minutes until they are tender. Season with nutmeg, salt and freshly ground black pepper.

Bring to the boil, add the cod or other white fish and sweetcorn and simmer for 3–5 minutes until the fish is cooked. Add the prawns/shrimp and simmer for 2 minutes. Serve topped with parsley and extra freshly ground black pepper.

split pea and ham soup

This delightful soup is what you need to eat by the fire after a long walk out in the cold. If the ham hock is very salty, soak it in water overnight before using, and discard the water.

30 g/2 tablespoons butter

1 onion, chopped 1

celery stalk, chopped

1 large carrot, peeled and chopped

400 g/2 cups dried green or yellow split peas, soaked overnight and then drained

1 small ham hock (approximately 500 g/1 lb.)

salt and freshly ground black pepper

serves 4

Melt the butter in a large saucepan and fry the onion, celery and carrot over a medium-low heat until soft.

Add the drained split peas to the pan, together with the ham hock and 1.8 litres/7 cups of water. Cover and bring to the boil, then reduce the heat and simmer for about 2 hours, or until the meat is falling off the bone and the peas are breaking down into the liquid.

Remove the ham hock from the pan with two forks and carefully strip off the skin, gristle and fat. Lift the meat off the bone and cut it into bite-sized chunks.

If you like a smooth soup, blend it in a food processor or using a hand-held stick blender, then return it to the pan, add the ham and reheat. If you like a chunky soup, then just return the ham hock chunks to the pan. You might like to reserve a little ham for topping the bowls of soup. Season to taste with salt and freshly ground black pepper and serve.

curry fries

This is a British staple that’s hugely popular comfort food for a reason – it’s delicious! Depending on how hot you like your curry, adjust the curry-powder heat in the recipe and a good pinch of chilli/hot red pepper flakes as well if desired. Great with an ice-cold lager as a Saturday night treat.

fries

Triple-cooked Fries (see page 108)

curry sauce

2 tablespoons vegetable oil, plus extra if needed

1 onion, grated

1 apple, peeled and grated

1 garlic clove, crushed

2-cm/¾-inch piece of fresh ginger, peeled and grated

2 tablespoons medium-hot curry powder

1 teaspoon ground turmeric

1 teaspoon paprika

2 teaspoons ground cumin

½ teaspoon ground coriander

1 tablespoon plain/all-purpose flour

500 ml/2 cups chicken or vegetable stock/broth

1 teaspoon Worcestershire sauce

1 tablespoon tomato purée/paste

freshly squeezed lemon juice and/or sugar, to taste

serves 4

Prepare the curry sauce. Heat the oil in a large non-stick frying pan/skillet with the onion. Cook over a medium heat, stirring occasionally, until aromatic, 3–5 minutes. Add the apple, garlic, ginger, curry powder, turmeric, paprika, cumin and coriander and cook, stirring, for about 1 minute.

Add the flour, add a splash more oil if it is very dry, and cook, stirring continuously for another minute.

While stirring, gradually pour in the stock/broth and stir until well blended. Bring just to the boil, then reduce the heat to a simmer. Stir in the Worcestershire sauce and tomato purée/paste and simmer for 15 minutes. Taste. Depending on preference, add some lemon juice for more acidity or a pinch of sugar to sweeten, or both.

Blend the curry sauce until smooth in a food processor or using a hand-held stick blender. Set aside while you prepare the fries (see page 108).

To serve, reheat the curry sauce. Pile the fries onto plates and pour over the sauce. Serve immediately.

beer-battered cauliflower with shoestring courgette fries

Look no further for the perfect alternative to fish and chips on a Friday. Beer batter makes everything better, including cauliflower.

beer-battered cauliflower

750 ml–1 litre/3–4 cups vegetable oil

225 g/1¾ cups self-raising/rising flour

360 ml/1½ cups lager

1 cauliflower, cut into florets

plain/all-purpose flour, seasoned, for dusting

shoestring courgette/zucchini fries

3 large courgettes/zucchini

about 400 ml/1¾ cups full-fat/whole milk

about 400 g/3 cups plain/all-purpose flour, seasoned salt and freshly ground black pepper lemon wedges, to serve

serves 4

Preheat the oil in a deep fat fryer or large heavy-based saucepan to 180°C (350°F). When a cube of bread dropped in sizzles, browns and rises to the surface, then it should be ready.

For the beer batter, place the self-raising/rising flour in a bowl and whisk in the lager until a smooth batter forms. Dust the cauliflower with seasoned flour, dusting off any excess, then dip in the batter, shaking off any excess.

Deep-fry in batches, turning occasionally with a slotted spoon, until crisp and cooked through, about 3–4 minutes. Drain on kitchen paper and keep warm until ready to serve.

For the shoestring courgette/zucchini fries, finely julienne the courgettes/zucchini to make strings.

Carefully dredge the courgette/zucchini strings in the milk, then drain and shake around in the seasoned flour to lightly coat.

Lower the courgette/zucchini fries into the hot oil in batches and cook for 3 minutes or until light golden brown. Remove using a slotted spoon and drain the oil on kitchen paper.

Serve the beer-battered cauliflower and courgette/zucchini fries with plenty of salt and pepper and lemon wedges.

loaded jacket skins

These loaded potatoes are a perfect party food but are equally good as an individual portion. You can flavour the filling with anything you choose really. This recipe calls for bacon, spring onion/scallion and Cheddar cheese, but you could use blue cheese and red onion or chorizo chunks and Manchego. Basically, anything super cheesy is a winner!

1 large baking potato

1 tablespoon olive oil

80 g/3 oz. pancetta cubes

1 tablespoon butter

40 g/scant ½ cup Cheddar cheese, grated

1 spring onion/scallion, trimmed and finely chopped

salt and freshly ground black pepper

serves 1

Preheat the oven to 200°C (400°F) Gas 6.