British on Kvalifood

Bread Sauce

Fri, 07 Feb 2025 10:13:41 +0100

Bread Sauce - kvalifood.com

A traditional English sauce made from white bread simmered in milk infused with cloves and onion. It has medieval roots – bread-thickened sauces were the standard before flour-based roux arrived via French cooking. Served warm alongside roast chicken or turkey.

Makes ca. 500 ml

Ingredients

500 ml whole milk
100 g white bread, crusts removed, torn into small pieces
1 medium onion, peeled and halved
8 whole cloves
1 bay leaf
6 whole black peppercorns
1/4 tsp nutmeg, freshly grated
30 g butter
2 tbsp double cream (optional)
salt, to taste
black pepper, to taste

2 cups whole milk
3½ oz white bread, crusts removed, torn into small pieces
1 medium onion, peeled and halved
8 whole cloves
1 bay leaf
6 whole black peppercorns
1/4 tsp nutmeg, freshly grated
1 oz butter
2 tbsp double cream (optional)
salt, to taste
black pepper, to taste

Directions

Press the cloves firmly into the cut surfaces of the onion halves.

British Gravy

Sat, 03 Jun 2023 14:09:16 +0100

British Gravy - kvalifood.com

A roasting-tin gravy made from pan drippings, flour, and stock. The key to good gravy is deglazing the roasting tin to pick up all the caramelised bits stuck to the bottom. Serve with a Sunday roast.

Makes ca. 500 ml

Ingredients

2 tbsp pan drippings (fat and brown juices from the roast)
2 tbsp plain flour
500 ml hot stock (matching the roasted meat)
salt, to taste
black pepper, to taste

2 tbsp pan drippings (fat and brown juices from the roast)
2 tbsp plain flour
2 cups hot stock (matching the roasted meat)
salt, to taste
black pepper, to taste

Directions

Remove the roast from the tin and set it aside to rest. Place the roasting tin over medium heat on the stovetop.

Mint Sauce

Tue, 02 Feb 2021 08:47:37 +0100

Mint Sauce - kvalifood.com

A sharp, tart condiment of chopped fresh mint in sweetened vinegar. This is a staple of British cooking, always served alongside roast lamb. It is thin and pourable – not a thick paste or jelly.

Makes ca. 150 ml

Ingredients

25 g fresh spearmint leaves
1 1/2 tbsp granulated sugar
3 tbsp boiling water
3 tbsp white wine vinegar
1 small pinch fine salt

1 oz fresh spearmint leaves
1 1/2 tbsp granulated sugar
3 tbsp boiling water
3 tbsp white wine vinegar
1 small pinch fine salt

Directions

Pick the mint leaves from the stalks, discarding the stalks. Wash and dry the leaves.

Cumberland Sauce

Fri, 13 Mar 2020 12:56:58 +0100

Cumberland Sauce - kvalifood.com

A classic British cold sauce of redcurrant jelly, port, and citrus. It dates back to at least the 1850s and appears in both Soyer’s and Escoffier’s cookbooks. Traditionally served with cold ham, game, terrines, and pork pies.

Makes ca. 250 ml

Ingredients

100 g redcurrant jelly
60 ml ruby port
1 medium orange, zest and juice of
1/2 medium lemon, zest and juice of
1 tsp English mustard powder
1 tsp ground ginger
1 pinch salt

3½ oz redcurrant jelly
2 fl oz ruby port
1 medium orange, zest and juice of
1/2 medium lemon, zest and juice of
1 tsp English mustard powder
1 tsp ground ginger
1 pinch salt

Directions

Using a vegetable peeler, pare the zest from the orange and lemon half. Cut into thin strips about 1 cm long.

Piccalilli

Mon, 02 Dec 2013 04:32:31 +0100

Piccalilli - kvalifood.com

A bright yellow British mustard pickle made from mixed vegetables in a spiced, vinegar-based sauce thickened with flour. It originated as a British adaptation of Indian pickles and has been around since the mid-18th century. The turmeric gives it its trademark colour. Serve with cold meats, cheese, pork pies, or ploughman’s lunch.

Makes ca. 4 x 340 g jars

Ingredients

Vegetables (ca. 1 kg total)

400 g cauliflower, broken into small florets
200 g shallots, peeled and quartered
200 g cucumber, peeled, halved, seeds scooped out, sliced 5 mm thick
200 g green beans, trimmed, cut into 2 cm lengths

Brine

40 g fine salt

Sauce

500 ml malt vinegar
100 g granulated sugar
25 g plain flour
15 g English mustard powder
10 g ground turmeric
1 garlic clove, finely minced

Vegetables (ca. 1 kg total)

14 oz cauliflower, broken into small florets
7 oz shallots, peeled and quartered
7 oz cucumber, peeled, halved, seeds scooped out, sliced 5 mm thick
7 oz green beans, trimmed, cut into ¾ inch lengths

Brine

1½ oz fine salt

Sauce

2 cups malt vinegar
3½ oz granulated sugar
1 oz plain flour
½ oz English mustard powder
2 tsp ground turmeric
1 garlic clove, finely minced

Directions

Cut all vegetables into small, bite-sized pieces. Place in a large bowl, sprinkle with the salt, and toss well. Cover and leave in a cool place for 12-24 hours.

Horseradish Sauce

Sat, 18 Feb 2012 07:47:35 +0100

Horseradish Sauce - kvalifood.com

A cold British condiment of whipped cream and freshly grated horseradish. There is no cooking involved – everything is mixed raw. The heat comes from the horseradish root and fades quickly once grated, so prepare this close to serving time. Classic with roast beef.

Makes ca. 200 ml

Ingredients

150 ml double cream, cold
25 g fresh horseradish root, finely grated
1 tbsp white wine vinegar
1/2 tsp English mustard powder
1/2 tsp caster sugar
1/4 tsp fine salt
1 pinch white pepper (optional)

¾ cup double cream, cold
1 oz fresh horseradish root, finely grated
1 tbsp white wine vinegar
1/2 tsp English mustard powder
1/2 tsp caster sugar
1/4 tsp fine salt
1 pinch white pepper (optional)

Directions

Peel the horseradish root and finely grate it using a microplane or fine box grater.