The Royal Wedding

British Scones

The Royal wedding will soon be upon us. Many people think it’s the event of the year and others couldn’t care less. I heard on the BBC radio 1’s news beat programme that many Brits will be taking advantage of all the bank holidays and take an extra holiday abroad. There’s always someone to benefit from these occasions.

Never mind them, there will be the thousands, nay millions thronging the streets of London to catch a glimpse of the happy couple.

Below is the weather forecast from the London weather center.

UK Weather Outlook for Friday 29 Apr 2011 to Sunday 8 May 2011:

Southern and central regions will tend to be often rather cloudy and unsettled with showers or outbreaks of rain, heavy at times, through next weekend and during the early part of the following week. Generally drier and brighter to the north and west, though some showers may develop over parts of Northern Ireland and western Scotland later. Often rather windy, especially in southern, eastern and central parts. Whilst temperatures will be near or just above average it will tend to feel quite chilly when conditions are rather cloudy and windy, especially in North Sea coastal areas. The rest of the first week of May looks likely to continue in a similar vein, unsettled and windier to the south and brighter to the north, temperatures largely near or just above average.

Were any of you watching or even at the Chelsea v. West Ham soccer match on Saturday? Before the game they had watered the pitch, the temperature was 27°C about 80°F for those who haven’t joined the modern world.

Then. Whoosh, the heavens opened, I thought I was back in India for the Monsoon season. It all ended well with Chelsea winning and Torres sliding in the rain to score his first goal for Chelsea.

For those of you sensible enough or like us in the USA, watch it all unfold on television. Probably recorded because of the time difference. You would have thought, because of the popularity and love of the British Royal family the wedding would have been at a more friendly time for the USA.

I have a number of American friends who are going to record the whole event and invite friends around for afternoon tea.

To help them out, here is a very good recipe for “British Scones”. This recipe comes from the Marks and Spencer cookbook “The Best of British”.

If anyone is under the impression you can’t get good food in the UK, they should try the recipes in this cookbook. They’ll be more than pleasantly surprised.

I’m still trying to find a good dish that originates in the USA, not including bad coffee.

After the pre-amble here’s the recipe:

British Scones;

Scones are originally a Scottish delicacy. There are some really nice Scottish tea parlours along the Whisky trail of Scotland, they serve excellent afternoon teas.

This recipe should make about twelve scones, it will depend how big you make them.

INGREDIENTS

450grms/1lb plain flour;                                    ½ teaspoon of salt;

2 tsp baking powder;                                                55grms/2ozs butter;

2 tbsp caster sugar;                                                250ml/ ½ pint milk;

Milk or beaten egg for glazing;

Strawberry jam/jelly.                                                Devon clotted cream.

METHOD

Pre-heat your oven to 220°C/425°F.

Sift the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.

Make a well in the centre of the dough and Stir in the milk. Stir in using a round-bladed knife and make a soft dough.

Turn the mixture onto a floured surface. (Ideal for this a marble pastry board ‘cos it’s cold). Lightly flatten the dough until it is of an even thickness, about ½ inch. Cookbook advice, “don’t be heavy handed, scones need a light touch”.

Use a 6-cm/2½ inch pastry cutter, (my Mum would use an old cup) to cut out the scones and place on the baking tray.

Glaze by brushing on a little milk or beaten egg and bake for 10 to 12 minutes until golden and well risen

Cool on a wire rack and serve freshly baked. Traditionally British served with strawberry jam and clotted cream.

In Scotland I’ve also been served with a small jug of the local single malt.

There must be a thousand different ways to make scones from a thousand different Grandmothers and Great-grandmothers recipes. Some say let the dough rest somewhere cold for maybe an hour. Other recipes even use milk just as it starts to turn sour. Whatever is your recipe choice or preference it will usually work out fine.

Depending where you live it may not be easy to get the clotted cream or quality strawberry jam. Here in Las Vegas, Fresh’n Easy have the best strawberry jam, it has big pieces of strawberry in the jam. It’s made in Canada, so probably has an English influence. You can get proper Devon Clotted cream at the Wholefoods market. The British store on Durango also stock the jam and cream as well as frozen scones.

If you live in London, there’s always Harrod’s or Fortnum and Masons.

Selfridges is just as good and far cheaper. Of course there’s also the brand supermarkets.

If you want a marble pastry board and live in Vegas, Williams-Sanoma stock them.


The Pot of Tea 


Loose leave tea makes the best pot of tea. Depending where you live, you'll have to find the best tea shop. If you're in the UK it's very easy. Believe it or not, if you are in India it's not that easy. I'll tell you about it one day.
Here in  Las Vegas we're not too badly off. The British store and the International World Market stock good quality. If you can't be bothered with loose tea PG tips tea bags make a good pot of tea, Fresh'n Easy stock them.
I buy my loose tea from Teavana, their Earl Grey is very good but even better is their Assam Golden rain. It makes perfect afternoon tea. One thing I don't agree with Teavana on is their advocating not to use fresh boiling water. They sugggest putting a handful of ice cubes in the water when it's boiled. That really is a load of cods' wallop.
Tea has to be made with fresh boiling water.
You'll need a nice roomy teapot and if you can, proper bone china tea cups.
Warm the pot before you pit in the tea leaves, generally 1 teaspoonful for each cup and one for the pot. Pour over the freshly boiling water, give it a brisk stir and let it stand/brew for 3 to 4 minutes. With practice you'll work out what suits your taste best.

Take the day off and enjoy the “Pomp and Circumstance” of a British state occasion. No one does it like us Brits!

© John A Bromley April 2011

Sausage & Bean casserole

The children are on school holiday for Easter/Spring break, a busy time for the parent. Here's an easy to prepare dish the children will love and it satisfy the most active of teenagers appetite.
One of the good things about this dish is that it can be cooked wholely in one pot. Great for your electric wok.

SAUSAGE BEAN CASSEROLE

INGREDIENTS

·       1 tbsp Olive oil

·       8 good-quality pork sausages

·       2 carrots , halved lengthways and sliced, I use the pre-washed and peeled small carrots. It saves time.

·       2 medium or 1 large onion, finely chopped

·       2 tbsp red wine vinegar

·       2 x 410g cans mixed beans in water, rinsed and drained

·       400ml chicken stock

·        A handful or two of frozen peas.

·       2 tbsp Dijon mustard

        METHOD 

1.    Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.

2.    Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.

I serve with mash potato or pasta. A dark beer like "Fat Tyre" goes very well with this dish. For a wine a Petit Syrah or Merlot. A favourite of mine is an Argentinian Malbac.


here in Las Vegas I use the Colisimo brand of sausage to me they're the best you get here. Be careful when adding salt for seasoning. Even the Colisimo can be too salty. that's my opinion. wait till the sausages have cooked in the casserole before adding any salt

Meals in Minutes | With Gizzi Erskine

Meals in Minutes | With Gizzi Erskine

An Easy Recipe for the Weekend

Chicken with Potatoes, Garlic  &  Sherry

Ingredients

·       Olive oil

·       8 chicken thighs, skin on, or 1 whole chicken cut into             8 portions. Or as much as you need for your guests.

·       600g/1lb small potatoes.

        2 sticks of celery chopped into pieces

·       3 whole heads garlic, cloves separated but not peeled

    You can slightly crush the garlic with the flat side of a                    

     knife

·       8 sprigs thyme

·       125ml Amontillado sherry (I use any sherry I have)

·       White Wine.

 Method

1.    Heat 2 tbsp olive oil in a wide ovenproof pan that can take the chicken in a single layer. Season the chicken well then brown on all sides in batches. You just want to get a good colour, not cook the chicken through. Remove to a warm plate.

2.    Heat the oven to 190C/fan 170C/340F/gas 5. Scatter the potatoes over the bottom of the pan while it's still on the hob. Add the garlic, thyme and seasoning and stir to coat everything in juices. Put the chicken on top, skin up, add the sherry and bring up a simmer. When it's simmering, put the pan in the oven, uncovered, for 40-50 minutes or until the potatoes are tender and the chicken is cooked through. Most of the sherry will be absorbed and the chicken crisp and golden.

Add the wine if you think the dish looks too dry. Check after about 30 minutes to make sure the dish is not burning. You could add more sherry, your preference.

John’s Tips: I use a large all metal Calphalon frying  pan to cook this dish. The handle comes in handy when taking from the oven.

Potatoes: Use potatoes you don’t have to peel, just wash’m. You can use bigger potatoes, just cut them into a uniform size so they don’t take too long to cook.

As a side dish asparagas cooked in a little olive oil and fresh ground pepper goes very well with this dish.

As a wine I serve a good Pino Grigio. I even serve Chianti if it’s preferred.

Beer, Beer and more Alcohol

Beer, Beer and more Alcohol.

As we now know alcohol in moderation is not too bad a thing to add to our cooking or drinking.

A good thing about beer isn’t that it’s just nice to drink, well to some of us; it can add a different dimension to your cooking. I put beer or especially wine into most things that I cook. Whether the recipe says to or not.

Here are a couple of recipes that definitely need alcohol.

They can both be cooked in a wok and your small oven/grill for the matchstick fries.

The steak recipe for a pepper steak might sound a bit fiddly for a steak but with the sauce you’ll be glad you bothered.

With the sweet potato matchsticks, green salad and the steak this is quite a good high protein low carbohydrate meal.

Afraid I can’t say that about the mussels in Guinness though. Being close to St. Patrick’s Day, you maybe wondering what do with the left over Guinness besides drinking it.

Pepper Steak

Ingredients

2 tbsp each of black and green peppercorns

2 tbsp green peppercorns in brine (drained)

for the sauce.

2 tbsp coriander seeds

200g Good quality steaks per person filet or sirloin about an inch thick.

If the steak is a bit thick, cover in cling film (plastic wrap) and give it a battering with your meat mallet, rolling pin or empty wine bottle, be careful though.

Sea salt

2 tbsp virgin olive oil

250g roughly chopped shallots

2 garlic cloves finely sliced

(sliced garlic leaves less of a smell on your breath, supposedly.)

80ml port                        80ml brandy            (rough measures)

250ml white wine

250ml beef stock

3tbsp non-fat sour cream (if you like).

Method

Grind the peppercorns and coriander in a mortar and pestle or a food processor. (Not the drained peppercorns, they’re for later).

Wash the steak under cold water and pat dry with a clean cloth or kitchen roll. Time to flatten the steak now if needed. When dry sprinkle both sides with the salt and rub in the ground peppercorns and coriander evenly on both sides of the steak. Set aside for 15 minutes.

It’s best to cook steak in a griddle pan; you know the pan with the ridges to help keep the steak out of the cooked fat. Though I have cooked pepper steak and other steaks in my wok and they have turned out fine.

When using an electric wok, swirl hot oil around the wok sides where you'll place the steak(s).

Heat the oil in the pan. Once the oil is heated to spitting point, quite hot, drop in the steaks and lower the heat from high to medium. Cook for about 7 minutes 4 minutes on the first side then 3 on the other, this should give you a medium rare steak.

Remove the steak to warm plate and cover tightly with foil.

Now for the sauce:

Pour away most of the fat from the pan, leaving about 1 tbsp. Throw in the chopped shallots and sliced garlic, cook for 2 minutes on a medium heat, should be turning golden brown.

Pour in the drained green peppercorns, white wine, port and brandy and stir well, scraping all the brown bits from the bottom of the pan. Add the stock and mix in well, let it bubble away for 5 to 7 minutes to reduce to the thickness you like. Remove from the heat.

If you’re adding the sour cream now whisk in the sour cream- then pour over your steak. Eat well.

A great way to cook a steak and impress anyone.

A good wine to serve with this dish is a spicy tanniny fruity red Zinfandel.

You could just serve a side of salad with the steak but for something a little more wholesome. You can serve a plate of matchstick fries either ordinary potato or sweet potato.

What you’ll need:

2 large baking potatoes or 2 sweet potatoes peel the sweet potatoes but just wash the baking potato, leave unpeeled.

Egg white from 2 large eggs, better still get a carton of egg white and guess how much you need. It’ll come in handy for other things. Like a lower fat omelette or scrambled egg.

Tsp chilli powder                        salt and ground pepper to taste.

What to Do:

Preheat your oven to 200°C or equivalent about 420°F

Coat a baking dish/sheet with canola oil with a brush or the yucky spray stuff.

Slice the potatoes length ways into chips about as thick as your little finger, being careful not cut your finger while checking. Cut them in half and half again to make matchstick style chips.

Put the egg white and chilli powder in to a bowl add salt and pepper to taste. Whisk until the mixture is lightly frothed. Add the matchstick chips coating them all well before placing into the baking dish.

Cook on the bottom shelf for 40-45 minutes checking and turning every 7-8 minutes or so to ensure cooking to a golden brown all round.

While these were cooking you could have been sorting out the steak.

A John’s Tip: Read through the recipe first and get all the ingredients out on your work top. The number of times I’ve cooked something and forgotten a vital ingredients. How about Chicken cooked with Honey and fresh lemon……….without the Honey.

Mussels cooked in Guinness:

You'll need a large saucepan or even better your wok.

Ingredients you’ll need:

2 tbsp virgin olive oil

2 stalks of celery, chopped.

1 large onion, chopped.

2 cloves of garlic, sliced.

2 to 3 lbs of fresh mussels.

240ml (1/2 pint) Guinness , a can will do, and drink what’s left over.

Bunch of parsley

Some nice country crusty bread, French or Italian style.

What to do:

Chop the celery into 1inch pieces, chop the onions, slice the garlic.

Clean and de-beard the mussels, they die when you de-beard them, best to do this as close to cooking as possible.

Heat the oil in your wok or saucepan, add the onions, garlic and celery, cook until onions starting to soften 3 to 5 minutes, don’t let them burn.

Turn down the heat and slowly add (it can froth up you pour in too quickly) the Guinness, increase the heat and bring to a simmer, add the mussels, cover and cook till the mussels have opened about 5 minutes.

Sprinkle over a handful of chopped parsley.

Serve immediately.

Either serve in large bowls or communally straight from the cooking pot. With chunks of the crusty bread to mop up the Guinness and mussel juices.

To be extra healthy serve with a green salad with watercress.

To drink, well why not a Guinness or two. For the ladies a glass or 3 of Sauvignon blanc or a good Rosé. Goes with most things when you’re not sure what to serve.

Beers good for us.

I saw this on the South Beach Diet website earlier today. I'm sure they won't mind me sharing with you.

I'm still trying hard to keep to the diet. It's not easy when your social life livens up. But I'm keeping the weight off and dropped a few inches. I can tie my shoes now without having to prop up my leg.

For us beer lovers this article is good news. Just don't over indulge.

Tap Into Beer's Health Benefits

Red wine isn't the only good-for-you booze. Say cheers to these five ways beer boosts your brain, heart, bones, and more.

St. Patrick's Day revelers take note: Your favorite pint may be healthier than you realize. When it comes to good-for-you happy hour beverages, we tend to think mainly of red wine and its heart-friendly antioxidants. Recent research, however, reveals that beer may also help what ales you, from reducing the risk of osteoporosis to beating brain fog.

But before you go on a beer binge, remember that moderation is key to reap its health perks. That means no more than two 12-ounce beers a day for men and one for women. "If you overdo it, alcohol can take a toll on your health, contributing to liver damage, certain cancers, heart problems, and more," says Andrea Giancoli, RD, spokesperson for the American Dietetic Association. People with certain health conditions — including gout, high triglycerides, or breast cancer, for example — should avoid drinking beer or other alcohol because it can exacerbate those health problems, according to Joy Bauer, RD, nutrition and health expert for Everyday Health and The Today Show.

Too much alcohol can also cause weight gain. After multiple rounds, calories can add up quickly (a 12-ounce regular beer can pack up to 150 calories, while a light beer has around 100).

But for most of us, here are five healthy reasons to toast your next beer:

Beer Boost No. 1: A Stronger Skeleton

Make no bones about it: Beer in moderation may protect bone health thanks to its high silicon content. Participants who sipped one or two beers a day had greater bone mineral density than those who drank more or fewer beers, found a 2009 study published in the American Journal of Clinical Nutrition. "Silicon helps stimulate bone-building cells, and the estrogenic effect of alcohol also has a protective quality for bones," says study author Katherine Tucker, PhD, professor of nutritional epidemiology at Northeastern University in Boston. Which brew boasts the most silicon? Try an India Pale Ale. A 2010 University of California Davis study found that IPAs had the highest levels of the mineral.

Beer Boost No. 2: A More Powerful Ticker

A beer a day may keep heart disease away. "Alcohol raises levels of ‘good' HDL cholesterol," says Arthur Klatsky, MD, senior consultant in cardiology at the Kaiser Permanente Division of Research in Oakland, Calif. "It also has anti-clotting effects, which keeps blood vessels clear and healthy." In fact, Israeli researchers found that people who drank one beer daily had lower levels of fibrinogen, a protein that helps promote blood clotting, than those who abstained from drinking. (Blood clots can cause heart attack and stroke.) Study participants drank Maccabee beer, but researchers believe that any type of beer could have similar heart-healthy effects.

Beer Boost No. 3: Healthier Kidneys

Finnish researchers found that men who drank beer had a 40 percent lower risk of kidney stones compared to those who drank other types of alcohol. The benefit may be due to beer's high water content. Dehydration can increase the risk of kidney stones, which are little deposits of salt and minerals such as calcium that can form in your kidneys. Beer's hops (a kind of flower that gives beer its bitter flavor and acts as a preservative) may also help prevent kidney stones by slowing the release of calcium from bones.

Beer Boost No. 4: Better Brain Power

While excessive alcohol intake can cause irreparable brain damage, moderate daily consumption actually safeguards a sharp mind, research shows. One classic New England Journal of Medicine study, which analyzed the drinking habits of about 11,000 women over more than 15 years, found that those who had up to one drink a day had a 20 percent lower risk of brain function decline (as measured by memory and other cognition tests) than nondrinkers. Alcohol intake may protect blood vessels in the brain and also lower stroke risk, say researchers.

Beer Boost No. 5: Lower Cancer Risk

Beer's health benefits aren't limited to those who drink it: Marinating steak in your favorite brew could eliminate up to 88 percent of the carcinogens that form as a result of pan-frying meat, according to a Portuguese study. Cooking meat at high temperatures creates cancer-causing compounds known as heterocyclic amines (HCAs). Researchers think that the sugars in beer help prevent HCA formation.

© John A Bromley All rights reserved

Losing an Hour of Our Lives

I got out of bed at 6am today Saturday 12 March. There was time for a cup of tea and watch some of the English FA Cup soccer before taking my dog, Barney, for his morning walk. He’ll drive me crazy if he doesn’t get out in the morning.

I don’t really mind, the exercise does me good, and at that time of the morning the weather here in Las Vegas is unbeatable. It’s still a bit parky that time of the day, that’s chilly to our English speaking American friends. The sun was just rising over the houses warming one side of my face. The other side my ear can testify it was still cold. It’s okay it will warm up on the way back.

Tomorrow, Sunday the 13^th will be a different story. Our clocks leap forward one whole hour. Robbing us of an hour of our lives. It still beats me why Governments insist on this ridiculous time change.

It doesn’t matter what the time is, we still have same number of hours between sunrise;

and sunset.

In fact tomorrow will be at little longer than today.

I wonder how many people will miss appointments, flights, trains or other means of travel in the next few days. Or if not miss them, get there an hour early.

How about the programme “24 Hours”, if they did this programme the day the clocks leapt forward.

Keifer Sutherland wouldn’t have time to avert an impending disaster befalling New York. It is New York isn’t it? And even worse if they did the programme the day the clocks fell back we’d have an extra hour of boring advertisements.

I know the farmers and such will groan about the daylight hours. Get a life and adjust your timings. The bird’s dawn chorus is still at dawn. My dog still wants me up with the sunrise.

How about these facts from South Beach Diet:

You’ve got good reason to dread turning your clocks ahead this weekend, and it’s not just because you’ll wake up a littler groggier.

Research shows that losing an hour of sleep during the spring Daylight Saving Time change (time skips ahead one hour at 2 AM this Sunday, March 13) is a bigger deal than you might think. A 2008 New England Journal of Medicine study found that the incidence of heart attacks significantly increased in the three workdays following the switch. (Conversely, heart attack rates dipped in the fall when we gained an hour of sleep). According to the researchers, disruption in the body’s circadian rhythm may have taken a toll on heart health.

Further, the National Highway Traffic Safety Administration (NHTSA) warns that drowsy driving leads to nearly 17 percent of fatal crashes and 25 percent of car-accident-related deaths occur in low-light environments. If you’ve gotten used to a sunny morning commute, driving in a dimmer setting can compromise your alertness and safety.

How about this for a fact about the number “23”, tomorrow has 23 hours.

The 23 enigma refers to the belief that most incidents and events are directly connected to the number 23, or some modification of the number 23, or a number related to the number 23.

This is, impending disasters, check it out on Wikipedia.

Sunday I still have to be up at 6am to take the dog out so I can be back to watch another English FA cup soccer game.

The UK doesn’t change until 27 March, when it’s officially European summertime. I hope someone reminds the UK weather.

To think all this bother was caused by the invention of the steam engine and train travel. Yep, so they could sort out train timetables. Before then every town and village in England chose their own time.

You could get on your horse and cart, trip along for a couple of miles to a different village and be in a different time. Just like Doctor Who.

Life was so easy then.

© John A. Bromley all rights reserved