Seeing in the New Year with an All-Time Food Hero: Jamie Oliver!

Well hello New York, are we recovered yet? While still feeling a little ropey our end, we were all out of bed and at work yesterday morning to loyally serve our customers the only real cure for the New Year blues: great British comfort food! We’re open tonight, as every night, until 10.30pm, so if you’re feeling the need for something to clear the cobwebs and warm the soul, nothing does the job quite like Shepherd’s Pie and Apple Crumble.

Shepherd's Pie: the best cure for the New Year's blues. Eat in, or order out; our fleet of British delivery boys are waiting to take your call on 212-989-9735!

While on the topic of Britain’s superb culinary record (our favorite topic), we’d like to share our best Christmas present with you. Jamie Oliver has had a more profound effect on the British dinner table than any other person in living memory. Best known this side of the pond for Jamie’s Food Revolution, he has had twenty cookery shows on British television, and fifteen cookery books, at least one of which will be present on the vast majority of British bookshelves.

A fresh-faced Jamie, at the very beginning of his prolific career. My, how he's grown!

We were ecstatic to pull a copy of Jamie’s Great Britain from our stocking this Christmas. As a celebration of modern British cookery, it is unrivalled, providing stunning renditions of all the classics, as well as paying due homage to immigrant influences which have dramatically broadened our culinary culture over the years (Keep Korma and Curry On!).

The recipes, artwork and food photography are all top-notch and we highly recommend it!

Guiness Lamb Shanks with Mashed Potato and Mint Salad. Heavenly!

First rate artwork, celebrating British food and colloquialisms in equal measures. How many do you recognise?

To whet your appetite, here’s a clip from the accompanying TV show of Jamie visiting a traditional British pub in Wakefield. Deep in Yorkshire, he shares a pint of ale with the locals and discusses the county’s most famous culinary export: Yorkshire pudding.

Beg, borrow, or steal to get your hands on this book. British cuisine is perfect to get you through the winter months. And if you don’t want to make it yourself, our doors are always open (well, until 10.30pm), and we’re more than happy to bring the food to you!

Here’s to a Happy New Year!

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Toad in the Hole: Something for the Weekend

Following on our Yorkshire pudding post last week, we thought it made sense to share our Toad in the Hole recipe. Known over here as Pigs in Blankets, this is a simple dish that’s perfect for this time of year.

Toad in the Hole

Introduction from our cookbook… “In England this is a real “school dinner” meal. At boarding school ours was very stodgy and thick, more like pigs in a mattress. We like it that way but we we also like the correct way, which is light and fluffy, with a little stodginess in the middle but cruncy of the outside.”

6-8 sausages
4 tablespoons vegetable oil
1 recipe Yorkshire Pudding

  • Preheat the oven to 375F.
  • Pour the oil into a small roasting pan or ovenproof dish. Add the sausages and coat them with the oil.
  • Bake the sausages for 10-15 minutes, until they begin to brown and the oil is really hot.
  • Give the pudding batter a stir and pour it over the sausages. Bake for 30-40 minutes, or until risen and crisp around the edges.

All the recipes on our blog are taken from our cookbook “Tea & Sympathy: The Life of an English Tea Shop in New York City”. Now out of print, we have a few copies left in-store. A perfect gift, we can ship in time for Christmas, just get in touch on 212-989-9735, or at info@teaandsympathynewyork.com.

Yorkshire Pudding: Something for a Fall Weekend

As the cold creeps in, the Sunday ritual of gathering around the family table to share a roast, really comes into its own. There’s nothing better, as the dark presses at the windows and the wind howls through the trees, than digging into a plate of roasted meat, potatoes, vegetables, and piping hot gravy, surrounded by your loved ones. But what really makes the meal for a lot of people is the addition of Yorkshire pudding.

Traditionally, Yorkshire pudding was cooked whole, cut up into squares, and served with gravy. It was eaten before the meat to fill you up. If cooked right, the pudding is light, crispy and slightly soft in the middle. The flavor is surprisingly rich, bolstered by the eggs and milk. Usually served with roast beef, we also serve it in the restaurant with lamb, or even chicken.

Yorkshire Pudding

Serves 6-8
Preparation Time: 40 minutes

2 cups sifted all-purpose flour
½ teaspoon salt
4 eggs
2 cups whole milk
Vegetable oil

  • Preheat the oven to 435F.
  • In a bowl, sift the flour and the salt.
  • Drop the eggs into the center of the flour mixture along with enough milk to form a smooth paste. Beat well with a whisk and gradually beat in the remaining milk. Cover and let rest in a cool place for 1 hour.
  • Coat the cups of a muffin tin, or coat an 11×7-inch baking pan with oil and heat until smoking hot.
  • Quickly pour in the batter, filling the cups about three-fourths full, and bake on a high rack until well risen: about 25-40 minutes, depending on how hot your oven is running. Do not open the oven while baking; otherwise the puddings will sink and will not rise again.
  • Serve hot.

And remember, come Sunday, we also deliver roasts, along with homemade Yorkshire puddings – just give us a call on 212-989-9735.