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For some Angrezi khana

Shona Adhikari

The British are not known to have not been particularly adventurous with their cuisine. Their long stay in India, however, brought some of their time-honoured favourites to our shores. We bring you three recipes that are as traditional in the British Isl es, as `Dal and Roti' or `Dal and Bhaath' are in India.

Lord's Ham Steak (No. of portions -- 1)

Horizontal slice of smoked leg of pork with cloves inserved in the skin -- 1 no.

Season and grill till cooked.

The sauce:

Ingredients

Honey -- 15 ml

Red wine -- 5 ml

Pork juice -- 5 ml

Boil all these ingredients together until it thickens to sauce consistency. Add Rosemary to flavour and salt.

Preparation

Arrange steak on a plate and pour the sauce over it. Serve with sauted onions, braised apples and buttered vegetables.

Scotch Broth (No. of portions -- 4)

Ingredients

Lamb stock/vegetable stock -- 500 ml

Diced onion -- 15 gm

Carrots -- 15 gm

Turnip --15 gm

Leeks -- 10 gm

Beans -- 15 gm

Celery -- 5 gm

Salt/Pepper -- to taste

Barley -- 5 gm

Preparation

Place barley in boiling lamb stock and boil till cooked. Boil all vegetables in the rest of the stock. Add barley and season with salt, pepper and chopped parsley.

Lancashire Hot Pot (No. of portions -- 1)

Preparation

Roast 100 gm of lamb after marinating with Tabasco, Worcestershire sauce, oil and Sage. Once the lamb is done, cut into juliennes and keep aside.

Vegetables:

Green Capsicum -- 10 gm (juliennes)

Red Capsicum -- 10 gm (juliennes)

Mushrooms -- 5 gm (sliced)

Onions -- 15 gm (juliennes)

Garlic -- 2 gm (chopped)

Crushed Pepper Corns -- 2 gm

Oil/Butter -- 15 gm

Preparation

Heat oil and saute the garlic with the rest of the vegetables. Add the lamb juliennes and a little of the roast gravy to moisten. Add crushed pepper corn. Season to taste. Serve with buttered rice and buttered vegetables.