How to make a Devonshire cream tea with Lesley Waters
A Devonshire cream tea can be given that twenty-first century edge using sugared wraps cut into triangles, baked then stacked into a multi-layered summer fruit smasher. See more like this at
Pittsburgh Magazine's Turkey Devonshire Cookoff
10 of Pittsburgh’s top chefs faced off at LeMont in a Turkey Devonshire throwdown for the ages. Read more here:
Holiday Leftovers | Top Tips | Doug Cooking
Holiday Leftovers can transform into entirely new dishes: Stuffing and Veggie Frittata, Mashed Potato Gnocchi, The Pittsburgh Famous Turkey Devonshire with Cheddar Gravy! And don't throw out the cranberry sauce, it's a great spread on your next charcuterie board. Hope you enjoy these ideas, and let no food goto waste! Happy Holidays!
Stuffing and Veggie Frittata:
2 tablespoons Olive oil
1-2 cups Stuffing or Dressing, separated into small chunks
1 cup Cooked vegetables, such as Brussels sprouts (optional)
6-8 Large eggs, scrambled
1/2 cup Shredded cheese
Salt & Pepper
In a 10-12 inch skillet over medium heat, add the olive oil and stuffing. Crisp the stuffing edges and drive off moisture, 5-7 minutes. Add any vegetables to the stuffing and heat through. Meanwhile crack eggs into a medium bowl, season with salt and pepper, then whisk. Add eggs to the stuffing mixture, followed by cheese. Cover skillet and allow eggs to puff and set. Optionally, place the 'oven safe' skillet under the broiler for the last minute to brown the cheese. Remove the frittata from the pan, slice into wedges, and enjoy!
Mashed Potato Gnocchi:
1-2 cups Cold mashed potatoes
1 cup AP flour, divided
1 Egg yolk
Salt
In a medium bowl, fluff cold potatoes with a fork, then add the egg yolk. Add one tablespoon of flour, mix, then add more flour, one spoon at a time until a workable dough is formed. Flour the work surface, and turn the gnocchi dough out onto the floured surface. Shape into logs about 1 inch in diameter. Cut logs into 1 inch segments. Gently press each gnocchi with the tines of a fork to create grooves. Meanwhile, boil 2-3 quarts of salted water. Add the gnocchi and boil until they float. Remove gnocchi from water and add to any preferred sauce. Enjoy!
The Turkey Devonshire Sandwich: (for each open faced sandwich)
1 Slice of sturdy white bread, lightly toasted
1-2 Sliced bacon, crisply cooked
1-2 ounces Roasted turkey, white or dark meat
1-2 tablespoons Chopped tomato
1/4 teaspoon Paprika, sweet or smoked
1/2 cup Cheddar gravy (see recipe)
Cheddar Gravy:
2 cups Turkey gravy
1/4 cup Half & half, or cream
3 ounces White Cheddar cheese, shredded
1-2 Slices American cheese
For the Cheddar gravy, add the turkey gravy to a medium saucepan over medium high heat, and warm through. Add the cream and shredded Cheddar, using a whisk to combine. Tear in the slices of American cheese and whisk again to combine. Keep Cheddar gravy on on warm, stirring occasionally, until ready to use.
Preheat oven to 450°F or 475°F. To assemble the sandwich, place slices of toast in a rimmed oven-safe baking dish. Layer each toast slice with bacon, turkey, tomato, then Cheddar gravy. Top sandwich with paprika, then place in a preheated oven for 10-15 minutes. Optionally, broil for last 1-2 minutes form more spotty browning on the cheese sauce. Enjoy!
Chapters:
0:00 - Intro
0:30 - Frittata with toasted stuffing and veggies
1:39 - Gnocchi from mashed potatoes
3:00 - Turkey Devonshire sandwich with Cheddar gravy
5:00 - Bonus tip on cranberries and charcuterie
5:22 - Outro and outtakes
#leftovers #holidayfood #thanksgiving #christmas #dougcooking
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Crazy Cheap Festive Zucchini Bread/Recipe & Devonshire Cream American Style/Recipe
Festive Zucchini Bread/Recipe & Devonshire Cream American Style Recipe
Chef Adam Smith talks his role at The Devonshire Arms Yorkshire
Chef Adam Smith from the Devonshire Arms in Yorkshire talks about his new role, the challenges, the vision and what he hopes to achieve.
Adam has been in the role just over a year, previously having worked at The Ritz London under Chef John Williams Adam follows in the footsteps of two great chefs in Steve Smith and Michael Wignall
Adam is an advocate of fresh produce and the best you can buy and believes that Yorkshire offers an array of great produce for him to work with. Look forward to your comments
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How to Make Devonshire Squab Pie – The Victorian Way
???? Order your copy of Mrs Crocombe’s cookery book here: ????
Today, Mrs Crocombe is making a Devonshire Squab Pie - a simple but delicious dish that uses mutton and apples.
Curiously, squab means pigeon, so this is an oddly named recipe given that there is no pigeon in it! The Devonshire part of the name may allude to it being an apple growing region, as well as having plenty of fine grazing land on the moors for sheep.
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The Victorian Way is filmed on location in the kitchens at Audley End House and Gardens in Essex, UK.
INGREDIENTS
Serves 4-6 people
1 onion
2 eating applies, ideally Cox
1 tbsp vegetable oil
12 boneless mutton neck cutlets
Butter, for the dish
55 ml/2 fl oz/ ¼ cup meat stock
310g/11 oz puff pastry
Flour, for dusting
Salt and pepper, to taste
For the egg wash:
1 egg
1 tbsp milk
Pinch of salt
METHOD
Preheat the oven to 200°C / 390F. Slice the onion as finely as possible. Peel and core the apples and cut into slices of around 0.5cm - 1cm (quarter of an inch). Heat the oil in a frying pan on a high heat and fry the mutton until browned.
Butter an ovenproof pie dish, including the rim. Layer in the onion, apples and mutton, seasoning as you go (as mutton generally requires lots of pepper). Pour in the stock and cover the dish tightly with foil, or put a lid on it. Braise in the oven for 90 minutes until tender. Remove and allow to cool. You can do all this the day before serving, in which case chill it, then return it to room temperature before covering with pastry, and increase the oven time by 10-15 minutes.
Roll out the puff pastry on a flour-dusted surface. If you have a pie funnel, put this in the centre of the pie dish. Fold the pastry over the dish, carefully sticking it to the funnel, if using. If you don't have a pie funnel, you will need to make an air hole in the lid, or cut a few slashes in it, to let out the steam as it heats. Decorate with pastry leaves and other designs. Mix the egg, milk and salt to make an egg wash and brush it over the pastry.
Return the pie to the oven for 25-30 minutes, until the pastry is puffed and golden, and the filling is piping hot. Serve hot.
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