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

Truly English side dishes?
Brussels Sprouts
Mashed Swede
Creamed Carrots.
Starters?
Prawns
Smoked oysters ("Angels on horseback". Joy of Cooking has a good recipe)

Answer 2

Be sure to have a good madeira sauce with the beef!

A cheeseboard comes after the main course, not before. Three cheeses would probably be sufficient: a Stilton, good cheddar and a cream cheese.

Roast or new potatoes would be nice with the beef, or mashed - just potatoes, or potatoes and parsnip, potatoes and swede. Simply steamed carrots with a knob of butter; creamed spinach; green beans; fresh/frozen, minted peas; cauliflower with a knob of butter... choose a couple. I personally wouldn't serve mushy peas with anything other than fish and chips or jellied eels (not that I'd serve jellied eels...!)

Starters - potted shrimps (from Morecambe Bay) with toast; smoked mackerel pate with toast; to be more adventurous, something with smoked salmon, crab, game. Prawn cocktail is an old favourite; jazz it up with some avocado and tabasco.

Dessert - you mentioned trifle! Keep it light after the rich beef. Perhaps a syllabub? A fruit fool - gooseberry, apple; something English and in season. Homemade sorbet or ice-cream would also be nice; serve with little sweet shortbread. If everyone is hungry, how about an apple crumble with homemade custard; a steamed pudding with custard, etc.
http://www.uktvfood.co.uk/index.cfm?uktv=recipes.moretopten&iID=555171
http://www.joyofbaking.com/EnglishFruitFool.html
http://www.foodandheritage.com/syllabub.htm

Answer 3

Starter/ Appetizer: Cheese plate:Cheddar, Stilton, Red Leicester, Cheshire and Double Gloucester - with fruit and crackers (Carr's) and a Pate tureen (can be salmon,duck, goose, chicken or vegetarian)
Side Dish: Slice carrots into coins and blanch with butter salt and pepper - simple and very English
History of Beef Wellington:
HISTORY OF BEEF WELLINGTON The Duke of Wellington, who won the Battle of Waterloo in 1815, was quite indifferent to food, so much so that his cooks often gave notice, despairing of using their culinary talents in his household. In spite of this, his name has been given to a fillet of beef, wrapped in puff pasty, so called perhaps because in its larger version the finished product looks like a highly polished riding or Wellington boot.

Enjoy your feast!

Answer 4

Royal dining - English food - includes recipes - Soul of London
Essence, Oct, 1996 by Jonell Nash
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The changing of the guard has taken place in the kitchen. Thanks to London's many ethnic and international communities, English food (long considered bland and boring) now features lively, inspired flavors and amazing variety. Spices, peppers and bold pairings of ingredients from the Caribbean, Africa and India are deliciously evident in the new British cuisine. From traditional dishes that have stood the test of time--fish and chips, shepherd's pie, beef Wellington, trifle and, of course, the perfectly pot of tea--to curries, roti and jerk, you can now add great eating to your list of celebrated and exciting things to do in London.

THE LIFT OF HIGH TEA

As Big Ben chimes four o'clock in the afternoon, many Britons pause for tea. Venues abound for everything from a simple cup to high tea--a social ritual including wafer-thin sandwiches and pastries. We especially enjoyed the regal environs and service at Brown's Hotel (pictured previous page), Albermarle Street, London, WIX 4BP; tel. [phone]. Settling into an overstuffed chair in the drawing room, you'll be served tea in one pot; hot water in a second pot; milk, sugar and lemon on the side; a covered pot for the slops (a small amount of tea left in the bottom of the cup that is poured out before the second spot of tea); and an endless supply of dainty sandwiches of cucumber, egg salad, sliced chicken and watercress, as well as scones and pastries. Tea is not cheap; expect to pay about $20 per person. Back in the States, make your own high tea to steep, sip and catch up on the latest with one or several friends.

SPEAKING LONDONESE
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When it comes to ordering meals or buying food, although most words are the same as ours, some meanings differ. For example, "biscuits" in England are not the flaky little breads your grandma bakes if you have southern roots; this term refers to crackers or thin cookies. There puddings and pies are often savory main dishes and side dishes, not desserts.

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BANGERS IN THE 'MOOD

After a hard day's night, a plate of Bangers and Mash--thick English sausages and mashed potatoes covered with onion gravy--can get your groove back. Sample this classic British dish and the lively hip-hop and reggae social scene at the Brixton Brasserie, 30 Acre Lane, London SW2 5SG;

MODERN BLACK BRITISH CUISINE

RECIPE INDEX Euten's Chicken in Coconut and

Coriander Sauce With Peas and Rice Salt Fish and Cabbage Galette Bangers and Mash Shepherd's Pie Raisin Scones Traditional English Trifle

EUTEN'S CHICKEN IN COCONUT AND CORIANDER SAUCE WITH PEAS AND RICE

2 1/2-to-3-pound whole chicken 2 tablespoons ground coriander 1 tablespoon ground cumin 1 teaspoon ground tumeric 1 teaspoon ground allspice (crushed

pimento berries) 1 teaspoon finely chopped fresh ginger 2 garlic cloves, chopped fine 3 spring onions (scallions), chopped 1/2 teaspoon minced red chilies Juice of 2 limes 1/4 teaspoon salt (optional) 1/4 teaspoon ground black pepper 1/4 cup olive oil for frying chicken pieces 2 cups chicken broth 1 cup coconut cream 2 tablespoons fresh coriander, chopped

Cut chicken into portions. Rinse well and dry with paper towels. Place in large bowl. Add all ingredients except oil, broth, coconut cream and fresh coriander. Rub marinade into flesh until thoroughly coated. Place in fridge for at least 2 hours. Heat oil in large frying pan over high heat. Carefully add chicken pieces. Fry on both sides until golden brown, being careful not to burn. This keeps juices sealed in. Remove chicken; transfer to paper towels to drain. Place in Dutch oven; add chicken broth. Bring to boil; add remaining marinade residue. Reduce temperature and allow to simmer. Skim off residue from top; add coconut cream and finely chopped coriander. Simmer and watch as it thickens. Adjust seasoning to taste. Makes 5 servings.

Per serving: 294 calories, 29 grams protein, 17 grams fat, 6 grams carbohydrate, 110 milligrams sodium, 87 milligrams cholesterol.

PEAS AND RICE

4 ounces gungo peas or red kidney beans 2 tablespoons fresh thyme leaves 2 spring onions (scallions), chopped fine 1 garlic clove, crushed 1 bay leaf 1/2 teaspoon salt (optional) 1/4 teaspoon ground black pepper 1 cup long-grain white rice or Tilda rice

Soak peas overnight in cold water. Place in saucepan and cover with cold water. Bring to boil; add fresh thyme, spring onions, garlic, bay leaf, salt (if desired) and pepper. Over medium-low heat, cook until peas are tender, about 1 hour. Add washed, drained rice. Make sure stock covers rice by one inch, and cook until absorbed. Rice grains should be separate, not sticky. Serve while hot. Makes 4 servings.

Per serving: 257 calories, 9 grams protein, 1 gram fat, 53 grams carbohydrate 5 milligrams sodium, 0 milligrams cholesterol.

Answer 5

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