Beef Wellington - English side dishes?

Question

We're participating in a collaborative dinner feast this weekend. Host theme is 'English' and is preparing Beef Wellington (not sure if this is English?). We've signed up for an appertizer/starter and a vege side.

Any suggestions on a typical English starter/appetizer that would go w/? Also, aside from mushy peas....vege sides? I have a lots of organic carrots.

Additional menu items from others inc Yorkshire pudding and Trifle.

Ideas and recipes very much appreciated!

For vege, I ended up using an adaptation of Jaime Olivier's Mushy Peas:

-pkge frozen peas
-sauteed in olive oil
-canned fried onions (didn't realize I was out of onions 'till I went to start cookin'
-some chives from the garden
-mint from the garden
-sauteed 'till intermingled
-put in food processor, pulsed until course
-added approx 2 tablespoons of sour cream (in lieu of heavy cream, again...did not have in the house)
-seasoned w/ salt and pepper (and more mint) to taste
-sprinkled

also, prepared carrots:

-1 pkge organic baby carots
-sliced inhalf lengthwise
-steamed 'till soft (to our liking...not mush)
-drained & returned carrots to pan
-added butter, brown sugar s/p and dill (all to taste)

Both dishes were prepared in advance and microwaved to warm through in the afternoon. Pleased to say the veges 'got raves!'

As for the starter...no of the British theme exactly...did a shrimp, horseradish sauce and pomegranite seed salad w/ crackers.

Answer 1

I don't know that I would serve yorkshire pudding with a wellington, as they both include bread - wellington is wrapped in pastry & the pudding is similar to a popover.

A starter I would prepare is onion soup. It may not be English, but just mho.

Here are some ideas (I like with prime rib).

Creamed Spinach a la Lawry's

2 pkgs. (10 oz. each) frozen chopped spinach, thawed
4 slices bacon
1 small onion, minced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Lawry's Seasoned Salt
½ teaspoon freshly ground black pepper, or to taste
2 cups milk

Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.

Makes 4 to 6 servings.
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Creamed Corn

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.
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English Trifle

1 recipe Vanilla Pudding Sauce, cooled (recipe follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10 inch) round sponge or white cake
¼ cup dark Puerto Rican rum, optional
¼ cup dry sherry
1 cup frozen raspberries, thawed
Fresh raspberries for garnish

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

Makes 12 servings.

Vanilla Pudding Sauce

¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 (3 inch) piece vanilla bean or 1 teaspoon vanilla extract
1 large egg, well beaten
2 tablespoons butter or margarine

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.
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Re the carrots, I have a carrot souffle w orange liqueur, if you're interested.

Answer 2

Cheese and fruit
Fresh string beans
Roast potatoes
Carrot sweetened with brown sugar or honey.
Yeah, trifle is great.

Answer 3

York Fingers

4 ounces Wensleydale cheese -- * see note
4 ounces flaky pastry
horseradish sauce
extra cheese -- grated

Roll out the pastry, thinly and put the 4oz of cheese in fine slices over half. Fold the other half of the pastry over the cheese and press down the edges. Roll out again and spread with the horseradish sauce and sprinkle with the grated cheese. Cut into small fingers. Bake in a hot oven 230C until golden and well risen.

*Use a fairly strong cheese, if you cannot get Wensleydale.

Try this link for some good Trifle's
http://www.kellington.net/page%2045.htm

Answer 4

English Side Dishes

Answer 5

for a main you could either have batterd fish with tartare sauce and tomato sauce or roast beef with parsnips, carrots, potatoes, gravy, peas and broccoli with mustard on the side you could have tomato and basil for a starter and sticky toffe pudding for after.

Answer 6

Do a trifle for dessert! How YUMMY! Maybe something simple like asparagus rolled in butter/garlic? The entire meal sounds fabulous! have fun!

Answer 7

Watercress soup was the starter at a traditional dinner I went to in England. It was one of the most delicious things I've ever tasted.