Archive for the ‘British’ Category

373 Comments

Fish and Chips

Posted in British, Fair Food, Fish, Main Course, Potatoes, Recipes, Seafood, Side Dishes, TV Show
Fish and Chips
      [recipe] Fish and Chips Recipe Courtesy Chef Bryan Woolley   Ingredients:   3 pounds white fish (cod, tylapia, halibut…) 1 cup flour 1 egg 1 packet dry salad dressing flavoring 1 cup ale beer 2 tsp salt Assortment of Russets, Yams, Klondike Rose 1 yam 8 cups canola oil salt and pepper bunch parsley bunch dill   Instructions:   Square off potatoes and cut into french fries.  Rinse them off and Read More
348 Comments

Shepherd’s Pie

Posted in Beef, British, Chicken, Main Course, Pork, Potatoes, Recipes, TV Show
Shepherd’s Pie
[recipe] Shepherd’s Pie Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 large onion, diced 1 large carrot, diced 1 pound ground chicken, beef, pork, or lamb 1 cup broth (chicken or beef) 2 tbsp tomato paste 2 tsp freshly chopped rosemary 2 tbsp freshly chopped parsley 1 cup frozen peas or vegetable mix 2 pounds potatoes, peeled and diced butter milk olive oil salt and pepper  Instructions:  Place potatoes Read More
355 Comments

Fish and Chips

Posted in British, Recipes
Fish and Chips
[recipe] Fish and Chips Recipe Courtesy Chef Bryan Woolley Ingredients 3 pounds white fish (cod, tylapia, halibut…) 1 cup flour 1 egg 1 packet dry salad dressing flavoring 1 cup ale beer 2 tsp salt 3 large russets 1 yam 8 cups canola oil salt and pepper bunch parsley bunch dill Preparation Square off potatoes and cut into french fries.  Rinse them off and pat dry. Pour the Read More
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English Scones with Ham/Honey Mustard

Posted in Breakfast, British, Main Course, Recipes
English Scones with Ham/Honey Mustard
[recipe] English Scones with Ham and Honey Mustard Recipe Courtesy Chef Bryan Woolley  Ingredients The Scone: 4 cups flour 2 tbsp baking powder 1 ½ tsp salt 1 stick cold butter 1 ½ cups sharp cheddar cheese, grated 1 cup whole milk 2/3 cup cream  Preparation In the bowl of a food processor, combine flour, baking powder, salt and butter; pulse until mixture Read More