Tactical Tastes

Tag: British

  • Apple & Blackberry Crumble

    Apple & Blackberry Crumble

    Apple & Blackberry Crumble is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 120g Plain Flour
    • 60g Caster Sugar
    • 60g Butter
    • 300g Braeburn Apples
    • 30g Butter
    • 30g Demerara Sugar
    • 120g Blackberries
    • ¼ teaspoon Cinnamon
    • to serve Ice Cream

    Method

    Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

    Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

    To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

    Want to watch it come together? See the full walkthrough.

  • Apple Frangipan Tart

    Apple Frangipan Tart

    Apple Frangipan Tart is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 175g/6oz digestive biscuits
    • 75g/3oz butter
    • 200g/7oz Bramley apples
    • 75g/3oz Salted Butter
    • 75g/3oz caster sugar
    • 2 free-range eggs, beaten
    • 75g/3oz ground almonds
    • 1 tsp almond extract
    • 50g/1¾oz flaked almonds

    Method

    Preheat the oven to 200C/180C Fan/Gas 6.

    Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.

    Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.

    Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.

    Bake for 20-25 minutes until golden-brown and set.

    Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.

    Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.

    Want to watch it come together? See the full walkthrough.

  • Baked salmon with fennel & tomatoes

    Baked salmon with fennel & tomatoes

    Baked salmon with fennel & tomatoes is a british seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 medium Fennel
    • 2 tbs chopped Parsley
    • Juice of 1 Lemon
    • 175g Cherry Tomatoes
    • 1 tbs Olive Oil
    • 350g Salmon
    • to serve Black Olives

    Method

    Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

    Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

    Want to watch it come together? See the full walkthrough.

  • Bean & Sausage Hotpot

    Bean & Sausage Hotpot

    Bean & Sausage Hotpot is a british miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 8 large Sausages
    • 1 Jar Tomato Sauce
    • 1200g Butter Beans
    • 1 tbls Black Treacle
    • 1 tsp English Mustard

    Method

    In a large casserole, fry the sausages until brown all over – about 10 mins.

    Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

    Want to watch it come together? See the full walkthrough.

  • Beef and Mustard Pie

    Beef and Mustard Pie

    Beef and Mustard Pie is a british beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1kg Beef
    • 2 tbs Plain Flour
    • 2 tbs Rapeseed Oil
    • 200ml Red Wine
    • 400ml Beef Stock
    • 1 finely sliced Onion
    • 2 chopped Carrots
    • 3 sprigs Thyme
    • 2 tbs Mustard
    • 2 free-range Egg Yolks
    • 400g Puff Pastry
    • 300g Green Beans
    • 25g Butter
    • pinch Salt
    • pinch Pepper

    Method

    Preheat the oven to 150C/300F/Gas 2.

    Toss the beef and flour together in a bowl with some salt and black pepper.

    Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

    Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.

    Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

    Cover with a lid and place in the oven for two hours.

    Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.

    When the beef is cool and you’re ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.

    Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.

    Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.

    For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.

    Drain and toss with the butter, then season with black pepper.

    To serve, place a large spoonful of pie onto each plate with some green beans alongside.

    Want to watch it come together? See the full walkthrough.