Last Modified 02/09/2000
The Fans of British Comedy
Welcome to the Canteen! Certainly my cooking is very much in demand, even though that snooty Captain Peacock doesn't appreciate it. (That man gets up my nose!!!) What's that you say?! That you couldn't do any worse than I do? Well, now's your chance to try your hand! I'll even give you a head start and give you the recipes for my specialities.
Standard Canteen Fare:
Toad in the Hole
Toad in the Hole
100g (4 oz) plain flour
1.Sift the flour and salt into a large bowl. Beat to make smooth batter with the egg, melted butter and half of the milk. Then stir in the remaining milk.
2.Arrange the sausages in a small shallow baking tin or ovenproof dish. Bake in the oven at 220C (425F) for 10 minutes.
3.Remove from the oven and pour the batter over the sausages, bake for a further 30 minutes.
4.Reduce the temperature to 200C (400F) and bake for a further 15-20 minutes. (It should remain fairly soft and moist in the centre, the gooey bits are the best!)
5.Serve immediately, best with some plain boiled or steamed vegetables and smothered in a beef gravy.
Rob Miller, used with permission.
Shepherds pie with Leek and Potato Topping
450g (1lb) British minced beef, lamb or pork
Boil the potato, in water, until softened. Add leeks 5 minutes before the end. Meanwhile dry fry the mince, onion and carrots for 3-4 minutes. Add the flour. Gradually add stock, tomato puree and dried herbs. Bring to the boil and stir until thickened. Season. Transfer to all ovenproof dish. Drain and mash the potatoes and leak with margarine and half the cheese. Season. Place on top of mince mixture. Sprinkle with remaining cheese. Bake in a preheated oven for 25 minutes until golden. Serve with seasonal vegetables.
By British Meat.
2 tbsps oil
1.Heat oil in a pan. Add the onion, celery and carrots and fry until softened.Add the lentils , water, coriander and seasoning. Bring to a boil. Cover and simmer for 50 minutes.
2.Mix in the parsley and one third of the breadcrumbs. Turn on to a plate to cool.When cool use floured hands to shape the mixture into rissoles. Coat with flour.Dip into the beaten egg and coat with the remaining breadcrumbs.
3.Pour oil into a frying pan to a depth of a ¼ ". Place over a moderate heat. When hot add the rissoles and fry until crisp and golden brown, turning once or twice.
4.To make the sauce mix the yoghurt, garlic and parsley together. Serve the rissoles garnished with parsley and accompanied by the sauce.
Sue's Recipe Collection.