Other Recipes
The Lea
& Perrins Official Dish of Worcestershire Competition
Winner
The Worcestershire Warmer created by Jill
Jessop, has been crowned the Lea and perrins official dish of
Worcestershire
The Worcestershire Warmer by Jill
Jessop:
For four people
You will need 4 x4oz. pudding basins
Ingredients:
Suet crust
6oz. prepared suet
12oz. S.R. Flour
Half a teasp. salt
1 teasp baking powder
Spicy Lamb Filling.
1 lb organic lamb reared locally chopped into approx. 1 in.
pieces.
2 Hard eating pears- preferably Worcester Black Pear. However this
is not always available -Conference Pears are a good
substitute.
Half a pint locally produced Perry.
1 Tin chopped tomatoes
1 Large onion diced.
2 Cloves garlic crushed.
2 tbsps lea and Perrins Worcester Sauce.
1 Heaped teasp each of powdered cinnamon-cumin-ginger and
salt.
2 tbsps. virgin oil
Approx. half a pint water.
1 tbsp. pl. flour
Pepper to taste.
Method.
1) Pre-heat oven.
2) Prepare spicy lamb dish first.
3) Toss lamb in cinnamon-ginger -cumin and salt
4) Peel pears and chop into half inch pieces
5) Heat oil in cooking pan-add tossed lamb and saute till lightly
browned.
6) Reduce heat and add onions and garlic. cook gently for 1
min.
7) Gradually add tomatoes- Perry- Lea and Perrins Worcester Sauce
and pears.
8) Add enough water in order to obtain a --coating type
consistency--
9) Cover with casserole lid and transfer to heated oven.
10) Cook for 15 mins at 200c then reduce heat to 150c and cook for
a further 1 hr to 1 hr 30 mins. till lamb is tender but still
maintains its shape.
Prepare Suet Crust
1) Grease pudding basins well with butter. Place on one
side.
2) Take a large bowl-add in suet together with sieved flour-baking
powder and salt.
3) Gradually add sufficient water to bind pastry together.
4) Place pastry on floured board and kneed into a ball.
5) Divide pastry into 4 pieces. cut off a quarter from each piece
for the pudding.
6) Roll pastry forwards not sideways.
7) Each piece of pastry must be large enough to cover the inside of
the basin.
8) Proceed to line all the basins the same way.
9) Roll out 4 pudding tops. Place on one side.
10) When lamb is cooked season to taste and allow to cool before
filling the suet crusts. meanwhile place steamer on hob to
boil.
11) When filling has cooled using a perforated ladle remove the
meat and pears etc. from sauce and place in the suet crusts.
12) Place the suet lids on top carefully pinching the pastry to
ensure there are no gaps.
13) Cover each suet crust with a double layer of foil. secure the
foil with string round the top of each basin and make a handle with
another length of string in order to lift out the pudding from the
steamer.
14) Steam for 1hr. and 30 mins.
Prepare Sauce
Ingredients.
Remaining sauce from pan
4 fl.oz Perry
1 teasp Lea and Perrins Worcester Sauce
1 handful chopped coriander .
Method
1) Place remaining sauce in pan.
2) Add Perry- Worcester Sauce and coriander.
3) Taste and add seasoning as necessary.
To serve
pudding
1)Carefully invert the
pudding --turn upside down.
2) Add sauce.
3) Serve with a mixture of baby new potatoes-french beans-baby
carrots and sweetcorn.
120g butter/ margarine
180g brown sugar
450g mixed dried fruit
250ml cider
1 heaped teaspoon mixed spice
2 large eggs
250g self-raising flour
1) Mix together butter/ margarine, sugar, dried fruit, cider and
mixed spice into a saucepan and bring to the boil and allow to
cool. When cool add eggs and flour and mix well.
2) Pour into a lined 200mm round cake tin and bake in the centre
of the oven at 180ºc or 350ºF or gas mark 4.
3) Bake for about 80 minutes or until the mixture pierces easily
with a knife tip.
This method makes a moist and delicious fruit cake.
Recipe given by Knights Cider Ltd
Early references
were made to this pudding in 1880 in Warne's Model cookery written
by Mary Jewry
(serves 6)
125g butter
125g sugar
2 beaten eggs
125g plain or self-raising flour
A pinch of salt
2 smallish apples (about 225g, peeled and cored)
Grated rind of one lemon
50g curents
2 to 3 tablespoons brandy
1) Cream butter and sugar. Add beaten eggs. Fold in flour and
salt. Peel, core and chop apples and mix with lemon rind, currants
and brandy.
2) Grease a 1.1 litre pudding basin. Put a small square of
greased, greaseproof paper to cover bottom of basin to help when
pudding is turned out. Put mixture in basin and cover with
greaseproof paper and foil, or tie a double layer of greaseproof
paper firmly in place with string.
3) Steam pudding for 1 1/2 to 2 hours. If you haven't a steamer,
stand basin on a trivet or upturned saucer in a saucepan with a
lid. Pour in boiling water to come halfway up sides of basin. Cover
pan and boil, replenishing with more boiling water if
necessary.
4) Turn pudding out on to a warmed dish and serve it with
custard or brandy or sherry sauce.
175g Worcestershire cheese
5ml English mustard
120ml Local ale
4 thick slices of wholemeal bread
1) Slice the cheese and place it at the bottom of a large
shallow ovenproof dish and spread the mustard over the cheese.
2) Pour the ale over the cheese, enough to cover it.
3) Cover the dish with foil and bake for 10 minutes at
190ºC/370ºF/gas mark 5.
4) Toast the bread. Pour the warm cheese/ ale mixture over the
toast. Serve immediately.
Recipe given by Mark Golden of Dyson Perrins C.E.
School
(serves 2)
2 slices of medium thick bread
25g butter
1 small onion chopped
1 small apple sliced and chopped
15g flour
150ml brown ale
2.5 ml mustard
2.5 ml brown sauce
1 dash of Worcestershire sauce
100g strong Worcestershire cheese grated
1 egg size 3 lightly beaten
Salt
Freshly ground black pepper
Pinch cayenne pepper
1) Gently fry the onion and chopped apple in butter.
2) Stir in the flour, take off the heat and add the brown ale,
bring to the boil and add the mustard, brown sauce, Worcestershire
sauce and cheese. Simmer for 2 minutes.
3) Remove from the heat and add the beaten egg, salt, pepper,
and cayenne: return and heat gently.
4) Meanwhile toast the bread and then cover with rarebit
mixture.
5) Place under a pre-heated grill until brown and
bubbling.
Recipe given by Clive's
Fruit Farm
(serves 4-6)
100g butter
175g fairly coarse breadcrumbs
75g soft brown sugar
450g ripe Purple Pershore plums, halved and stoned.
1) Pre heat oven to 320ºF/160ºC/Gas Mark 3.
2) Heat the butter in a large, heavy based frying pan and cook
the breadcrumbs until they are golden brown and crisp.
3) Tip the breadcrumbs into a basin and mix with the sugar.
4) Put one third of the crumbs into a basin cover with half the
plums.
5) Cover with the second third of crumbs, the rest of the
filling and a final layer of crumbs.
6) Bake in the centre of the oven for approx. 45-50
minutes.
Recipe given by
Clive's Fruit Farm
This is a simple way of cooking asparagus and makes a change to
steaming.
450g asparagus
4-6 tbsp. olive oil
Generous pinch sea salt
Preheat oven to 180ºC/ 350ºF/ gas mark 4
1) Cut off the woody ends of the asparagus and trim the stems up
to where they start to go green.
2) Lightly cover the base of a roasting tin with half of the
olive oil and the sea salt. Put the asparagus in the tin and cover
with the remaining olive oil. Toss the asparagus to ensure it is
completely covered.
3) Roast in the pre-heated oven for 10-15 minutes or until
tender (depending on the thickness of the stalk). Be careful not to
let the tips catch and fry. Serve immediately.
As an alternative the asparagus can be tossed in lemon juice
before it is served, or a clove of crushed garlic can be added to
the tin to add an extra flavour.
The Goose
1) Pre-heat oven to 200ºC/ 400ºF/ gas mark 6
2) Take the goose and untie the string around the parson's nose
area and fill the cavity with onions and seasoning and re-tie the
string.
3) Prick the fat gland under the wing plus the sides of the
breasts around the back of the goose by the parson's nose.
4) Melt some goose fat in a saucepan, cool and pour over the
legs before you place a triangle of foil on top of them. This is to
protect the legs.
5) When you place the goose in the roasting tin rub the breast
with either goose fat, olive oil, butter or vegetable oil, and salt
and pepper. Lightly cover the breast with foil and place in the
oven.
6) After the first hour turn the goose so that the back is
upwards. Pour over surplus goose fat. Keep the legs covered and
lightly place a piece of foil over the back. Depending on the size
cook for a further 1 hour.
7) Lift the goose onto a carving dish to rest for approx. 20
minutes before carving - keep the gooses covered.
400g good quality sausage meat
3 medium onions, peeled and halved (use red if available)
2 large potatoes, peeled and roughly diced
4 juicy cloves of fresh garlic finely chopped
50g pancetta or streaky bacon, diced
The zest and juice of 1 lemon
Freshly chopped thyme
1) Pre-heat the oven to 200ºC/400ºF/gas mark 6
2) Put a lump of goose fat, about the size of a walnut in a
large pan over a moderate heat to melt a little.
3) Cut each onion in half and then into about 6 thick slices
from root to tip. Drop them into the pan with the fat, cover with a
lid and leave to cook for about 15 minutes until soft and starting
to colour. Stir occasionally.
4) Add the pancetta or streaky bacon, potatoes and the garlic
and onions. Continue cooking until the potatoes start to
colour.
5) Stir in a couple of fat-pinches of thyme, the lemon zest and
the sausage meat. Cook until the sausage meat has coloured a
little. Add the lemon juice and season with salt and pepper, even
if the sausage meat is well seasoned.
6) Remove from the pan and place in an oval dish and put into
the oven for approx. 45 minutes.
7) Serve with the goose.
Recipe given by Goodman's
Geese
The Worcester Black Pear has been used on the City's coat of
arms since the time of Queen Elizabeth I, but may have originally
been brought over here by the Romans. The Worcester Black Pear was
first recorded at Warden Abbey in Bedfordshire in the 13th Century,
hence its synonym the 'warden' pear, and there are also references
to it being used as a crest for the Worcestershire bowmen in the
battle of Agincourt in 1415.
Worcester Black Pears are used for cooking and old recipes refer
to them as 'iron pears', "which if put to bake thoroughly in a
bread oven as it cools overnight will be excellent, very sweet,
juicy and much finer flavour than those stewed or baked with
sugar". In the 13th Century the Warden pear was a baking pear of
great repute and was used for making the famous 'warden pies', as
in Barham's Ingoldsby Legends:
"The Canon sighed,
But rousing cried,
I answer to their call,
And a Warden's pie's a dainty
Dish to mortify withall"
The baked pear vendor had a cry:
"Smoking hot, piping hot
Who knows what I've got
In my pot? Hot baked wardens
All hot! All hot! All hot!"
6 large firm Worcester black pears
300 - 450 ml red wine
28g brown sugar
Pinch ground cinnamon, ginger and saffron
1) Preheat oven to 180ºC/ 350ºF/ gas mark 4.
2) Peel pears and place in an oven proof dish.
3) Mix the red wine with the brown sugar and spices and pour over
the pears.
4) Bake in the oven for 2 hours until tender
(If using any other types of pears bake for 20-30 minutes only)
