Coronation Street Recipes - Betty Free Dating, Singles and Personals

Coronation Street Recipes - Betty Posted: 2/4/2009 9:22:36 PM
For anyone not familiar with the show, Coronation Street (colloquially known as Corrie) is an award-winning soap opera created by Tony Warren. It is one of the longest-running television programmes in the United Kingdom, first broadcast on 9 December 1960. The 7000th episode was broadcast on 28 January 2009. 1st up is Betty - the genius in the Rover's Return kitchen. Notes: Lancashire cheese – if you can’t find Lancashire, you can use cheddar Caster sugar – superfine or instant dissolving sugar Demerara sugar – you can use turbinado sugar or light brown sugar Suet – you can use shortening, beef drippings, chicken fat, pork fat or butter Hotpot 1 lb. scrag end or best end neck of lamb, chopped 1-1/2 lb. potatoes, peeled 1 large onion salt and pepper 1/2 - 3/4 point chicken stock 1 oz. lard or dripping Preheat oven to 375°F (gas mark 5). Fry the meat quickly to give it a good brown colour. Put the meat into a casserole dish. Slice the peeled potatoes and onion thinly. Arrange them on top of the meat, seasoning them as you go along. Overlap the top layer of potatoes. Pour in the stock. Melt the lard and brush over the top of the potatoes. Cover the dish and bake for at least 2 hours. Uncover the dish and turn the oven up until the top browns. Serve with pickled red cabbage, pickled beetroot or chutney. Rhubarb Chutney 2 lbs. rhubarb 2 lemons 2 lbs. demerara sugar pinch cayenne pepper 1 oz. salt 1 lb. sultanas 1 oz. garlic, chopped 1 pint malt vinegar 1 oz. root ginger Wash the rhubarb and cut into small pieces. Put in a bowl and squeeze lemon juice on it. Put the rhubarb and lemon juice, sugar, cayenne, salt, sultanas, chopped garlic and vinegar into a preserving pan. Bruise the ginger with the flat blade of a knife and tie in a muslin bag. Add to the mixture. Simmer the mixture, stirring constantly, for 60-90 minutes until it’s tender and thick. Remove the ginger. Pour into clean dry jars and seal. Keep for a month before serving. Pickled Red Cabbage 2 lbs. shredded red cabbage 1 lb. onions, thinly sliced 2 oz. cooking salt (aka pickling salt) Spiced vinegar 2 pints malt vinegar 2 oz. pickling spice Put shredded cabbage and onion in layers in a bowl. Sprinkle each layer with salt. Cover and put in a cool place for 24 hours. Meanwhile, make some spiced vinegar. Add the pickling spice to the vinegar; bring to a boil and allow to cool. Cover and leave for 2 hours. Strain before using. Drain the cabbage and put into pots. Cover with cold spiced vinegar and cover pots. Store in cool dark place for 2-3 weeks before use. Pickled Beetroot 1 lb. beetroot 1 pint vinegar or pickling vinegar (aka spiced vinegar) Cook the unpeeled beetroot in boiling salted water for 1-1/2 to 2 hours or until tender. Let the beetroot cool then peel and slice or dice. Cover with cold vinegar. Leave for 24 hours before using. Steak and Kidney Pie 1 lb. stewing steak 4 oz. lambs’ kidney oil or dripping 1 onion 1 oz. plain flour 1 pint beet stock salt and pepper to taste 8 oz. shortcrust pastry – recipe below Trim any fat and cut the meat into bite-size chunks. Skin, core and chop the kidneys. Chop the onion and fry in a large saucepan in the oil or dripping for a few minutes. Add the steak and kidney and brown all over. Add the flour and stir for a minute or two. Add the stock to the pan and simmer gently for about 2 hours, or until the meat is tender. Check the seasoning, adding salt and pepper if necessary. Preheat oven to 425°F (gas mark 7). Put the meat in a pie dish. Cut a 1” strip of pastry and place around the dampened edge of the pie dish, wet lightly and lay the rolled out pastry lid on top of it, pressing down the edges. Make a small hole in the centre to let out the steam. Bake for 30-40 minutes until pastry is golden brown. Shortcrust pastry 4 oz. flour 2 oz. margarine or a mixture of margarine and lard pinch salt 3 tbsp. water Sieve flour and salt into bowl. Cut the margarine into cubes and add to flour. Using your fingertips, rub the flour into the fat until it looks crumbly all over. Add the cold water, a bit at a time, and cut and mix through with a table knife so it forms large lumps. Flour your hands and gather the large lumps to form one large ball. The pastry should come away from the bowl cleanly. If it doesn’t, add a little bit more water. Wrap the pastry in polythene and stick in the fridge to rest for 20-30 minutes. This is really important. You can leave it in the fridge for up to 24 hours before using it. Note: If you are making larger quantities of pastry, stick to the formula or half as much fat to flour. Lancashire Cheese and Onion Tarts 10 oz. puff pastry 1 oz. butter 1 onion, finely chopped 1 oz. flour 1/2 pint milk 3 eggs, separated 4 oz. Lancashire cheese, grated dried mixed herbs salt and pepper Preheat oven to 425°F (gas mark 7). Roll the pastry out thinly and line 18-24 tartlet tins. Melt the butter in a pan, and gently fry the onion until it is soft. Add the flour and stir well to avoid lumps; cook for 1 minute. Take the pan off the heat and keep stirring as the sauce thickens. Let the sauce cool a little and beat in the egg yolks. Add the cheese, pinch of herbs, salt and pepper and gently heat the mixture – do not let it boil. Beat the egg whites until stiff and carefully fold in the sauce. Spoon the sauce into the tartlets cases and bake for 10-15 minutes until golden brown. Beef Casserole and Dumplings 1 lb. chuck steak, cubed oil for frying 1 large onion, sliced 2 carrots, sliced 1 turnip, sliced half a swede, thinly sliced (aka rutabaga) 1 tbsp. plain flour 1 pint hot water salt and pepper bay leaf 1 tsp. dried thyme Preheat oven to 300°F (gas mark 2). Cube the meat and brown quickly in the oil in a large frying pan. Put the meat in a flame-proof casserole dish. Fry the onions and root vegetables quickly and put in the casserole with the meat. Stir the flour into the remaining oil in the pan, adding a little more oil if there isn’t enough. Stir as the flour browns. Gradually add the hot water and keep stirring. Season with salt, pepper, bay leaf and herbs. Pour the liquid over the meat and vegetables in the casserole. Put the lid on the casserole and bake in the oven for 2 hours, until the meat is tender. Meanwhile, make the dumplings. Take the casserole out of the oven and place the balls on top of the liquid. Put back the lid and simmer on top of the cooker for 25 minutes. Dumplings 4 oz. self-raising flour 2 oz. shredded suet salt and pepper Sift he flour into a basin and mix in the suet and salt and pepper. Add enough cold water to make smooth but not too sticky dough. Divide into 12 small balls. Manchester Tart 8 oz. shortcrust pastry 2 oz. jam 1 egg 1/2 pint milk salt nutmeg caster sugar Preheat oven to 425°F (gas mark 7). Roll out the pastry and line a fairly shallow buttered 8-9” pie dish with it. Spread the jam over the pastry. Beat the egg into the milk and add a pinch of salt to taste. Pour the mixture into the pie dish. Grate a little nutmeg over the top. Bake for 30 minutes or until set. Sprinkle with caster sugar and serve hot or cold. Chorley Cakes 1 lb. shortcrust pastry 4 oz. currants 4 oz. caster sugar 4 oz. butter milk Preheat oven to 350°F (gar mark 4). Roll out the pastry until it is about 1/4" thick and cut into 4 rounds. Put 1 oz. of currants in the middle of each round spreading them out a little bit but avoiding the edges. Sprinkle 1 oz. of sugar over each round and dot with 1 oz. butter. Damp the edges of each circle and draw them into the centre; pressing together to seal. Turn the cakes over and lightly roll them out, keeping the round shape, until the currants begin to show through. Using a knife, score the tops with 3 parallel lines and brush with milk. Bake for 25-30 minutes or until lightly browned. Note: Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a close relative of the more widely known Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a scraping of butter on top, and perhaps a slice of Lancashire cheese on the side. Victoria Sandwich 4 oz. butter or margarine, at room temperature 4 oz. caster sugar 2 large eggs 4 oz. plain flour 1/2 tsp. baking powder jam icing sugar Preheat oven to 325°F (gas mark 3). Grease 2 x 7” sponge tins and line the bases with greaseproof paper. Cream together the fat and sugar until they’re soft and fluffy. Beat the eggs together well and gradually add to the butter and sugar mixture just a bit at a time. Beat well after each addition to prevent the mixture from curdling. Sieve some of the flour and baking powder into the mixture, and gently fold in. Repeat until all the flour has been folded in. Divide the mixture equally between the 2 prepared tins. Bake in the centre of the oven for 25-30 minutes or until the centres are springy to the touch. Wait a minute then turn them out on to a wire tray. Let them cool, then sandwich them together with jam and dust the top with icing sugar. Manchester Pudding 1 pint milk 1 oz. butter 4 oz. white breadcrumbs 2 oz. caster sugar grated rind of 1 lemon 2 eggs 2 oz. melted raspberry jam Preheat oven to 350°F (gas mark 4). Bring the milk to the boil; remove from heat and add butter, breadcrumbs, half the sugar and the grated lemon rind. Leave for 10 minutes to let the breadcrumbs swell up. Separate the egg yolks form the whites and beat them. Add the yolks to the breadcrumb mixture and pour it all into a buttered 1-1/2 pint pie dish. Warm the jam and lightly brush it over the surface of the mixture. Beat the egg whites until they’re stiff; beat in the rest of the sugar and spoon the meringue mixture over the pudding. Bake for 30 minutes until light golden. Serve cold. Baked Custard Tart 8 oz. shortcrust pastry 1/2 pint milk 3 egg yolks 1-1/2 oz. caster sugar nutmeg Preheat the oven to 400°F (gas mark 6). Line an 8” pie dish with the pastry. Heat the milk but don’t let it boil. Lightly beat the egg yolks with the sugar and then pour on the milk, beating all the time. Pour the custard into the pie dish and grate a little nutmeg over the top. Bake for 10 minutes. Turn oven down to 350°F (gas mark 4) for another 30-35 minutes until the custard has set.