The New English Kitchen: Changing the Way You Shop, Cook and Eat. Rose Prince
tried them again the other day, with very little modification, and liked them all over again. It is the same story of good and bad food in England. They do need good bread, good butter and good sardines. You can buy line-caught canned sardines from Spanish shops and delis. Ramon Bue is an excellent brand that has been around for ever – as long as Worcestershire sauce, in fact.
Serves 4
8 canned sardines
4 medium-thick slices of day-old bread
butter
Worcestershire sauce
chopped parsley
Pick over the sardines without damaging their silver skins. Where possible, remove the gritty spines or obvious bones. Toast the bread and spread it with butter while it is still hot. Lay fillets from 2 fish on top of each slice, skin-side up, and put under a hot grill for 2 minutes. Dress with Worcestershire sauce and sprinkle with parsley.
dripping toast
When well-hung beef is roasted, it produces a full-tasting dripping with a jelly beneath that can only be described as nectar. Hot toast or Melba Toast (see here), cut nicely into triangles, with a fifty-fifty mixture of dripping and jelly spread on top, finished by black pepper and maybe a watercress leaf, is a completely respectable thing to serve with drinks. It fed the poor for centuries, but was killed off by tasteless, poorly hung meat. It is not an everyday dish; a little dripping is good for you but too much is not. But on those occasions when you splash out on the best beef joints, make sure you collect the dripping to make Roast Potatoes (see here), pilaffs (see here) – and for toast.
more good things on toast
melba toast
Melba toast is made by splitting a piece of toast apart and baking it in the oven. It has a lovely old-fashioned feel to it and is wonderful with those smooth duck liver pâtés from delis, finished with a slice of pickled cucumber. Use it also as a base for semi-dried tomatoes (sold as sunblush) and dress with virgin olive oil, or break it up and throw it into leafy salads with herbs, spring onions, lemon juice and olive oil.
The renowned chef, Auguste Escoffier, named Melba toast after the prima donna, Dame Nellie Melba, in 1897. But in her book, English Bread and Yeast Cookery (Allen Lane, 1977), Elizabeth David found an earlier recipe written by the Scottish home cook, F. Marian McNeill, proving that Melba toast belongs as much in our own kitchens as it does in the grand dining rooms of old hotels.
Serves 4
4 thin slices of white or brown bread
Preheat the oven to 180°C/350°F/Gas Mark 4. Toast the bread on both sides, then cut off the crusts. Using a serrated knife, split the toasted bread apart into 2 sides; you will find it comes away easily. Cut each side into 2 triangles, place them on a baking sheet and bake in the oven until dry. They tend to curl up, looking lovely as you bring them to the table in a basket.
kitchen note
To make a rich toast that will not go soggy, brush each side of the Melba toast with melted butter before you put it in the oven. This will keep for a week in an airtight container.
breadcrumbs
Like chicken bones, prawn shells and vegetable peelings, breadcrumbs are a gift to the cook. They are essentially ‘free’. The crusted end of a dry loaf or the cut-away crusts from Melba toast, once headed for the duck pond in the park, still form the basis of another meal. They can perform a variety of jobs, from making a filling winter pasta dish to becoming a summer salad, spiked with chilli and soaked with olive oil.
There are two ways to make breadcrumbs:
Simply put stale but soft bread into the food processor and whiz. These crumbs can be used for stuffings, bread sauce and meatballs, but if you want to dry them, put them on a baking sheet and place in a moderate oven until golden.
Or – dry out old bread slices and rolls in a moderate oven, then either whiz them in a food processor or put them in a strong, thick plastic bag and crush with a rolling pin.
kitchen note
Dried breadcrumbs can be stored in an airtight container, where they will keep for at least three weeks. Fresh ones must be stored in the freezer.
bread sauces for poultry and game
These absorb and flavour the juices of poultry beautifully. I prefer them to bread-based stuffings which can take ages to cook, drying out the birds as they do so.
fried breadcrumbs with lemon
The pine nuts can be left out altogether, or replaced with pecans (for turkey), walnuts (for duck) or shelled unsalted pistachios (for partridge or pheasant).
Serves