04/18/07

Copyright Michael Coatesworth.

Last revised: April 18, 2007

Have a Cuppa! with Mike

Counter Data.com

website traffic company Counter

Hello, I'm Mike Coatesworth

Time for a Cuppa!

The Magazine

For all the Family

Weird and Wonderful Recipes

From around the world

*****

Yorkshire Recipes

*****

Barnsley Chops with redcurrant sauce

2 lamb chops per person.
Cut from the centre of the loin across both chops ending up with a butterfly shape
Oil for brushing

Redcurrant Sauce

4 tablespoons redcurrant jelly
1 wine glass port

Prepare the sauce by melting the jelly in a small pan. Add the port and bring to the boil. Boil for 5 minutes, reduce the heat and keep warm to serve with the lamb. Cook the lamb by brushing the chops with oil and grilling for 8 – 9 minutes turning occasionally. The chops should be well browned on the outside and slightly pink inside. Serve hot with the sauce.

*********

Sticky Parkin

8 oz flour
2 level teaspoons baking powder
2 level teaspoons ground ginger
1 level teaspoon ground cinnamon
8 oz medium oatmeal
6 oz black treacle
4 oz margarine
6 oz soft brown sugar
1 egg beaten
¼ pint milk

Heat oven to 350 F or Mark 4. Grease and line with greaseproof paper the base and sides of a 9-inch square cake tin. Sieve the flour, baking powder, ginger and cinnamon into a large bowl and stir in the oatmeal. Put the treacle, margarine and soft brown sugar into a pan over a low heat and stir occasionally until the margarine has just melted. Make a well in the centre of the dry ingredients and gradually add the treacle mixture and then the egg and milk. Beat well until smooth. Pour into the tin and place in the oven for approximately one hour. Cool slightly in the tin and then turn onto a wire rack. Store in an airtight tin.

Serve on its own or with butter.

Sticky parkin is best kept in a tin for about a week before eating to allow it to become really moist. Hence the name “sticky.”

***********

Yorkshire Baked Cheesecake

9 oz shortcrust pastry

Filling:

2 oz butter
2 oz caster sugar
12 oz cottage cheese, sieved
2 medium eggs, beaten
3 oz raisins
Grated rind and juice of one lemon
2 oz ground almonds

Roll out the pastry and line an 8 - inch loose bottomed or spring form deep flan ring. Chill in the refrigerator. Heat the oven to 375 F or Mark 5. Make the filling by creaming together the butter and the sugar and gradually adding the cheese. Stir in the remaining in gradients and mix thoroughly. Spoon this into the pastry case, stand on a baking tray and cook in the oven for approximately 40 minutes until the filling is just set. If possible remove the sides from the flan ring and return to the oven for 10 minutes to ensure that the pastry sides are well cooked.

Leave to cool and serve cold.

************

Yorkshire Pudding

Yorkshire pudding is normally served with roast beef, so the next time you decide to roast a joint, try this recipe, I'm sure you'll like.

4 oz flour
1/4 teaspoon salt
2 medium eggs
1/2 pint milk and water mixed
2 Tablespoons beef dripping from the roasting tin

Prepare the batter by placing the flour and salt into a large bowl. Make a well in the centre and break the eggs into this. Using a wooden spoon or an electric whisk, beat the eggs and gradually add the milk and water, incorporating the flour a little at a time. Beat until the batter is smooth and leave to stand in a cool place for about one hour.

Remove the roast beef from the oven and keep warm or transfer to a lower shelf.

Raise the oven temperature to 425 F or Mark 7.

Place the beef dripping into a roasting tin 11 inches by 7 inches and place in the oven until very hot, by which time the oven will have reached the higher temperature.

Remove from the oven and pour the batter into the tin.

Return to a high shelf in the oven and cook for approximately 25 minutes until risen, golden brown and crisp.

Cut into square and serve immediately.

****

Yorkshire Teacakes

1/2 oz fresh yeast
1/2 pint tepid milk
1 LB strong white flour
1 level teaspoon salt
2 oz butter
1 oz caster sugar
4 oz currants
2 oz chopped mixed peel
Milk to glaze

Heat oven to 400 f or Mark 6. Blend the yeast with a little tepid milk to form a creamy liquid. Place the flour and salt into a large bowl and rub in the butter. Stir in the sugar, currants and mixed peel. Make a well in the centre and add firstly the yeast cream and then sufficient of the tepid milk to make a soft but not sticky dough.

Turn on a floured surface and knead until the dough is elastic. Cover with a damp cloth and leave to rise in a warm place until double in size.

Divide into eight equal pieces and knead lightly into rounds 6 inches in diameter. Place on two baking trays and brush with milk. Cover with a cloth and prove in a warm place until double in size.

Bake for 20 minutes until pale golden brown. Cool on a wire rack.

Serve toasted with plenty of butter.

*****

Recipes from around the world (English)

My novels can be seen at