Brian Turners Big Brekkie Swiss German And English Recipes

Steps:

• In a large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
• Wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally.
• Remove meat from marinade, reserving marinade.
• Wipe meat dry with paper towels then coat with 2 tbsp flour.
• In hot oil in Dutch oven, over medium heat, brown meat well on all sides.
• Pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender.
• Remove meat from Dutch oven.
• Press liquid and vegetables throug coarse sieve; skim off fat.
• Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven.
• Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar.
• Stir into liquid; bring to boiling, stirring.
• Stir in gingersnaps.
• Return meat to Dutch oven.
• Spoon gravy over meat and simmer, covered, 20 minutes.
• Remove meat to heated platter.
• Pour some of gravy over it.
• Serve meat, thinly sliced, with more gravy.

Steps:

• Peel the parboiled potatoes, grate into thin strips and mix with the salt.
• Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently.
• Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes.
• Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .

Steps:

• Boil potatoes, drain and slice or quarter to liking.
• In a large mixing bowl, place potatoes and add grated onion.
• Add mayo, oil, milk, vinegar and toss over potatoes coating well.
• Salt and pepper to taste and refrigerate overnight.
• Arrange lettuce on serving platter and mound on the salad and serve!

Steps:

• Preheat the oven to hot (425F/220C/Gas 7)
• Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
• If you wish you can add mixed dried herbs to add a savoury flavour.
• When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
• Pour in the batter If you're using muffin tins don't over fill.
• Remember that the puddings will rise and puff up.
• Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
• When my grandmother used to make Yorkshire pudding to go with the Sunday roast we would eat it in the true Yorkshire way.
• That is, as a first course with just a savoury gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with Golden Syrup poured over it. Servings: 4 Ian Rice (Yorkshireman)

Steps:

• Chop Broccoli into florets.
• Boil florets in salted water for 7-10 minutes until tender.
• Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the cheese.
• Chop bacon finely and add to cheese sauce mixture, along with minced garlic and nutmeg.
• Place broccoli in 9x9 in casserole dish, pour over cheese sauce, then tear stale bread into thumb size pieces and place on top of broccoli and mixture along with the rest of the cheese, pour a little olve oil over the top of this to make the bread crispy.
• Bake in the oven at 350 for 25-35 minutes or until golden brown on top.
• Serve immediately.

Steps:

• Preheat oven to 325 F.
• Chop or crumble cold butter into flour.
• Add almonds.
• Mix sugar with the spices and egg yolks, add to flour mixture.
• Bring the dough together and knead until well blended.
• Place two-thirds of the dough into a 9 inch ungreased cake pan.
• with a removable bottom.
• Spread dough over the bottom and about 1 inch up the sides.
• Chill pan for an hour.
• Roll out remaining dough on lightly floured surface into a.
• rectangle 10x 5 inches and chill for 1 hour.
• Spread jam over bottom of pan.
• Cut 1/2 inch wide strips of the rolled out dough.
• Lift with a spatula and arrange lattice style over the jam.
• Fasten the ends around the rim of pan by pressing lightly.
• Brush with egg white and bake on the lower shelf of the oven for 1 hour and 15 minutes.
• Set pan on a rack and partly cool before removing the rim of the pan.