The Unofficial Downton Abbey Cookbook Part 5

Edwardian Chicken Tikka Masala

While it may seem strange to encounter an Indian dish during Edwardian times, this soup arrived on the British culinary scene around 1903, when Edward VII was proclaimed Emperor of India. While there is great debate over the ethics of such a proclamation, the deliciousness of this dish was never in doubt. In fact, former Labor Secretary Robin Cook made headlines in 2001 when he claimed in a speech that Chicken Tikka Masala was "Britian's true national dish." Whether this dish is more British than fish and chips or trifle remains to be seen - but if you are a fan of spice, like the daughters of Downton Abbey, don't shy away from this feast!

YIELDS 4 SERVINGS.

For Chicken 1 cup plain yogurt 2 tablespoons lemon juice 2 teaspoons ground c.u.min 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 teaspoon ground red pepper 1 tablespoon fresh ginger, minced 12 teaspoon kosher salt 3 boneless, skinless chicken b.r.e.a.s.t.s, cut into bite-sized pieces 4 long skewers For Sauce 1 tablespoon unsalted b.u.t.ter 1 clove garlic, minced 1 jalapeno pepper, minced 1 teaspoon ground coriander 1 teaspoon ground c.u.min 1 teaspoon paprika 1 teaspoon garam masala 12 teaspoon kosher salt 1 (8-ounce) can tomato sauce 1 cup heavy cream 14 cup fresh cilantro, chopped In a large metal bowl, thoroughly whisk yogurt, lemon juice, c.u.min, cinnamon, cayenne pepper, black pepper, red pepper, ginger, and 12 teaspoon salt. Stir in chicken, cover, and refrigerate for at least 1 hour. The longer you let the chicken marinate, the more tasty it will be.

Preheat a grill for high heat. Whether or not you soak your skewers is up to you. According to Cook's Ill.u.s.trated, it is not necessary.

Lightly grease the grill grate. Skewer chicken, discarding marinade. Grill chicken until juices run clear, approximately 5 minutes per side.

To make sauce: Melt b.u.t.ter over medium-low heat in a large skillet. Saute garlic and jalapeno for 12 minutes. Season with coriander, c.u.min, paprika, garam masala, and 12 teaspoon salt. Let simmer for 35 minutes, then stir in tomato sauce and heavy cream. Simmer on low heat about 2530 minutes or until sauce thickens.

Remove chicken from skewers and add to sauce, thoroughly coating chicken pieces. Simmer for 57 minutes. Remove from skillet and sprinkle with cilantro. If desired, pair with basmati rice and naan. Use garlic naan for extra spice.

Times Gone By One of the most popular books on running a household in Victorian and Edwardian England, Mrs. Beeton's Book of Household Management, was published in 1861. Among its various cleaning tips, hostess guidelines, and oh-so-proper English recipes could be found a recipe similar to this one above... showing that even the unfairly stereotyped stuffy Victorians didn't mind a bit of spice in their lives!

Crawley Family Chicken b.r.e.a.s.t.s with Caper Cream Sauce

This dish combines the Edwardian love for capers/salty appetizers in a fancy entree. As this is a relatively inexpensive yet still elegant dish to offer, this would be a staple for dinners at Downton Abbey when no guests are present.

YIELDS 4 SERVINGS.

4 boneless, skinless chicken b.r.e.a.s.t.s 2 teaspoons lemon pepper 1 teaspoon sea salt 12 teaspoon freshly ground black pepper 2 teaspoons fresh dill 112 teaspoons garlic powder 12 cup fresh lemon juice 4 tablespoons unsalted b.u.t.ter 1 clove garlic, diced 12 teaspoon sugar 2 tablespoons dry white wine 12 cup heavy cream 2 tablespoons capers, drained and rinsed Thoroughly season chicken b.r.e.a.s.t.s with lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate chicken b.r.e.a.s.t.s for at least 2 hours in lemon juice.

Melt b.u.t.ter in a large skillet over medium heat. Add garlic and sugar, and saute for 5 minutes. Then place b.r.e.a.s.t.s in skillet and increase heat to medium-high. Turn chicken frequently until brown, about 5 minutes. Reduce heat to medium and cook b.r.e.a.s.t.s for 57 minutes or until b.r.e.a.s.t.s are cooked through. Remove chicken, cover with foil, and keep warm.

Increase heat to high, and whisk in wine and heavy cream. Whisk until mixture is reduced to a saucelike consistency, about 23 minutes. Remove from heat, then stir in capers. Pour sauce over chicken b.r.e.a.s.t.s and serve.

Suggested Pairings For a different - yet nonetheless caper-filled - sauce, Mrs. Patmore could serve these chicken b.r.e.a.s.t.s with a Cajun remoulade sauce. This remoulade sauce includes mayonnaise, anchovies, capers, mustard, herbs, and pickles.

Chapter 4.

FOURTH AND FIFTH COURSES: JUICY JOINTS AND SUCCULENT STEAKS.

The joint - a large piece of meat cooked in one piece - often offered with vegetables (see Chapter 6), would be cut on a heating rack called a rechaud and then served, followed by sorbets and cigars for the men. The sorbets were meant to cleanse the palate, though with the addition of cigars the men's mouths wouldn't be cleansed for long. Regardless, with the advent of Service a la Russe, the joint would lose its impressiveness. Writer James Austen-Leigh lamented how dinners were suddenly "carved and handed round by the servants, instead of smoking before our eyes and noses on the table." That said, these joints and steaks pack quite a powerful punch and would be impressive to the inhabitants of Downton Abbey in their own way!

Seven-Hour Leg of Lamb

This is a cla.s.sic recipe that every experienced cook would have in her repertoire. It's fun to imagine Mrs. Patmore trying to teach patience to an already fl.u.s.tered and somewhat ditzy Daisy. And yet, it is important to note that, whereas this recipe might be traditionally known as "seven-hour leg of lamb," the long cook time reflects a time past when animals were tougher and older than the ones we eat today. Nowadays, cooking this leg of lamb for 5 hours is more than enough cooking time.

YIELDS 1012 SERVINGS 1 (5- to 6-pound) lamb leg, bone in 14 cup extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 4 large onions, quartered 4 large carrots, quartered 1 head of garlic, cloves halved 4 bay leaves 4 teaspoons dried thyme 4 teaspoons rosemary 2 (750 ml) bottles dry white wine 5 pounds large red potatoes, peeled and quartered 4 tomatoes, peeled and chopped Preheat the oven to 400F. Rub lamb with olive oil, and season with salt and pepper.

Layer onions, carrots, garlic, bay leaves, thyme, and rosemary in an ovenproof dutch oven large enough to hold lamb. Place lamb on top of onions and carrots.

Roast lamb uncovered in oven for 45 minutes.

Remove dutch oven with lamb from oven, leaving the oven on. Place dutch oven on top of stove, then slowly pour the white wine over the lamb. Cover and bring mixture to a boil. Return dutch oven with lamb, now covered, to the oven. Roast for an additional 4 hours or until lamb is fork tender but still not falling off its bone. (Please note that the timing will vary depending on the size and age of the lamb, not to mention the pan used.) Be sure to check on lamb every half-hour; if lamb begins to burn, reduce heat.

When lamb is tender, add potatoes and tomatoes to stock. Cover dutch oven and roast until potatoes are cooked through, about 45 minutes1 hour. By now the lamb should be very tender and juicy, literally falling off the bone.

Times Gone By This recipe has indeed been modernized a bit, as few households during the Edwardian era had gas stoves. In fact, most large country estates used a range in lieu of a "gas cooker" well into and even after World War I. Mrs. Patmore would have been thankful for a basic refrigerator, which back then consisted of two compartments - one for food and the other for ice to keep the food cold. A sub-zero refrigerator (especially one with an icemaker) would have given Mrs. Patmore a heart attack!

Stuffed Leg of Lamb with Almond Fig Sauce

The Sunday roast was a traditional meal served at all middle-cla.s.s homes, offered as proof to both the families themselves and to anyone visiting that they could afford such a feast. This dish, however, is rather fancy for a Sunday roast, and would likely be enjoyed as the roast course at Downton Abbey.

YIELDS 6 SERVINGS.

12 cup prunes, coa.r.s.ely chopped 14 cup dried cranberries 1 tablespoon creme de ca.s.sis liqueur 1 tablespoon red currant jelly 1 tablespoon fresh thyme, minced 2 tablespoons fresh rosemary, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 12 teaspoon ground coriander 1 (4-pound) boneless leg of lamb, rolled and tied 1 cup roasted almonds, chopped 2 tablespoons chopped mint 4 cloves garlic, chopped 2 tablespoons extra-virgin olive oil 12 cup balsamic vinegar 4 tablespoons honey 13 cup figs, thinly sliced 14 cup unsalted b.u.t.ter 1 tablespoon fresh basil, chopped Preheat oven to 400F.

Combine prunes, cranberries, creme de ca.s.sis, and red currant jelly in a small bowl; set aside. In another small bowl, combine thyme, rosemary, salt, pepper, and coriander and set aside. There is no need to refrigerate.

Roll lamb out on a flat, clean counter or cutting board. Trim off any thick parts so that meat is evenly thick. Cover lamb with 1/2 -34 of the herb mixture.

Add almonds and mint to prune mixture, stirring until thoroughly combined, then evenly spread mixture all over the lamb. Roll up the meat and tie with twine at 1-inch intervals. Cut 1015 slits about 1-inch deep into the top of lamb, inserting chopped garlic into each depression. Rub meat all over with olive oil, sprinkle with remaining herbs.

Place lamb in a large roasting pan. Make sure the lamb is seam-side up. Place in preheated oven. For a medium-rare flavor, roast until thermometer inserted in the center reads 140F. Remove lamb from oven and cover with foil for 15 minutes.

Meanwhile, in a small saucepan, bring balsamic vinegar to a boil. Boil until vinegar is reduced by half, about 46 minutes. Once reduced, stir in honey, sliced figs, and b.u.t.ter. Stir until b.u.t.ter has completely melted. Stir in chopped basil then remove from heat and set aside.

To serve, remove twine from lamb and cut into 12-inch-thick slices. Serve with fig sauce.

Times Gone By Sunday roast came about as a way for the housewife to kill two birds with one stone. She could spend all day cooking this fancy roast on the "day of rest," then serve the leftovers on Monday while doing the weekly wash.

Guard of Honor Lamb with Mint Sauce

Lamb chops were a particularly popular dish during the Edwardian era. A variation on a crown roast, the lamb chops in a Guard of Honor are trimmed and criss-crossed like swords at a military wedding. Mint sauce, served on the side or spooned into the central cavity of the dish, would be a standard and expected side. It's likely that the Countess of Grantham, when daydreaming about Lady Mary's nuptials, would imagine this regal dish at the wedding.

YIELDS 12 LAMB CHOPS.

For Lamb 4 tablespoons extra-virgin olive oil 4 garlic cloves, minced 2 tablespoons finely chopped shallots 1 tablespoon balsamic vinegar 2 teaspoons Worcestershire sauce 1 tablespoon plus 1 teaspoon freshly chopped rosemary 1 tablespoon plus 1 teaspoon freshly chopped rhyme 1 cup Italian-seasoned bread crumbs 2 racks of lamb (about 6 chops each), trimmed and frenched 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons Dijon mustard For Mint Sauce 1 cup fresh mint, chopped very fine 3 tablespoons boiling water 3 tablespoons white sugar 4 tablespoons white wine vinegar For lamb: Preheat oven to 450F. Make sure rack is in center of oven.

In a medium-sized skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add garlic and shallots, and saute for 5 minutes. Then lower to a simmer and add balsamic vinegar and Worcestershire sauce. Stir, then sprinkle in rosemary and thyme. Saute for an additional 35 minutes, then pour garlic mixture into a medium-sized bowl. Toss in bread crumbs, thoroughly mix ingredients, and set aside.

Season the racks of lamb all over with salt and pepper. Heat remaining 2 tablespoons olive oil in a large ovenproof skillet over high heat. Sear racks of lamb for 35 minutes on all sides. Let cool for another 35 minutes.

Stand cooled chops on their ends and push them together so that the exposed bones cross each other alternately. Skewer the meat together at either end across the bottom. Brush racks of lamb with the mustard, then smear with the bread-crumb mixture until evenly coated. To prevent charring, cover the ends of the bones with foil.

Roast the lamb in preheated oven for 1825 minutes, depending on the degree of doneness you desire. With a meat thermometer, take a reading in the center of each rack of lamb meat after 1215 minutes and cook to taste. Once removed from heat, allow lamb to rest for 810 minutes, loosely covered, before carving between the ribs.

For mint sauce: Place the mint in a small pitcher or bowl, and cover with boiling water. Wait 2530 minutes to allow the water to become infused. Stir in sugar and wine vinegar. Mix well and serve.

Etiquette Lessons In the early twentieth century it was expected that no female guest would enter the dining room alone. According to tradition, a woman needed a man to "guide" her. Thus, after the butler formally announced "Dinner is served" to the waiting guests, each male guest - having already been informed of his partner - would offer his arm to a woman and guide her to her chair. The host would enter first, himself being partnered with the most esteemed and senior woman guest. Then the other paired guests would follow, according to the woman's rank, with the hostess entering and sitting last, the senior male guest on her arm.

Filet Mignon with Foie Gras and Truffle Sauce

This dish is a perfect example of the height of Edwardian excess in dining. Here, a choice cut of steak is covered with foie gras and topped with an expensive and elegant truffle sauce. It's likely that Mrs. Patmore would have saved this dish for days when fewer courses would be served, as she wouldn't want guests to be too full when this comes around!

YIELDS 6 SERVINGS.

For Sauce 12 cup unsalted b.u.t.ter, room temperature 14 cup white truffle oil 1 cup dry white wine 2 teaspoons minced garlic 2 teaspoons sea salt 1 teaspoon freshly ground white pepper 23 cup heavy cream 1 or 2 small black truffles, shaved For Steaks 1 tablespoon unsalted b.u.t.ter 1 tablespoon extra-virgin olive oil 6 filet mignons (2212 pounds) Kosher salt and freshly ground black pepper to taste 6 ounces foie gras, cut into 6 slices For sauce: In a large mixing bowl, mix together b.u.t.ter and truffle oil. Form a log of truffle b.u.t.ter on plastic wrap, then wrap tightly and refrigerate until firm.

In a medium-sized saucepan, combine white wine and garlic. Season with salt and white pepper. Bring liquid to a boil and cook for 5 minutes.

Stir in cream and cook for another 12 minutes. Cut the truffle b.u.t.ter log into 1-inch pieces, then reduce heat and gently whisk in b.u.t.ter, a piece at a time. Reduce heat to low simmer and keep sauce warm. Garnish with shaved truffles.

For steaks: Heat b.u.t.ter and olive oil in a large saute pan over medium-high heat. Season the steaks with salt and pepper, then gently saute in oil and b.u.t.ter for 1012 minutes, turning once, so sides are brown but middles are still pink.

Keep steaks warm in oven while preparing the foie gras. Treating foie gras incredibly gently and using a sharp knife, score a diamond pattern into foie gras slices. Season with salt and pepper to taste, then gently saute foie gras in a small nonstick pan over low to medium heat until the foie gras develops some color. Lay slices of foie gras over steaks, then dribble with truffle sauce. Serve immediately.

Times Gone By Truffles have always been rare. Back during the Edwardian period, white truffles were only available a few months out of the year in a particular area of Italy, where they had to be foraged for by special pigs.

Creamless Steak au Poivre

Rich yet popular, this French dish is one that Mrs. Patmore would feel confident to serve to any of Downton Abbey's respected guests. While the sauce normally contains cream, this recipe takes out that thick ingredient and allows the other flavors to shine through.

YIELDS 4 SERVINGS.

4 (1-inch-thick) tenderloin steaks 212 teaspoons kosher salt 1 tablespoon coa.r.s.ely ground black pepper 4 tablespoons unsalted b.u.t.ter, chopped 1 tablespoon extra-virgin olive oil 12 cup chopped shallots 12 cup sliced mushrooms 1 cup low-sodium beef broth 23 cup good brandy Preheat oven to 400F. Remove steaks from the refrigerator and let sit at room temperature for 30 minutes before cooking.

Sprinkle 2 teaspoons of the salt all over steaks. Then press black pepper evenly on all sides of meat until it coats the steaks' surface, and set aside.

Heat 2 tablespoons of the b.u.t.ter and the oil in a large ovenproof saute pan over medium-high heat until the b.u.t.ter is close to smoking. Lower the heat to medium, then place steaks on the pan and sear for 3 minutes per side. Then place entire pan in preheated oven for 10 minutes for medium to medium-well-done steaks.

Remove pan from oven, place steaks on a platter and keep warm. Remove all but 2 tablespoons of steak fat from pan. Add shallots and mushrooms to fat in pan, and cook over medium heat for 5 minutes. Add beef broth and increase heat, cooking on high heat for 6 minutes until sauce is reduced by half. Be sure to sc.r.a.pe the brown bits from the bottom. Add brandy and cook for another 3 minutes. Turn off heat and stir in remaining b.u.t.ter and the extra 12 teaspoon salt. Serve steaks hot with the sauce poured on top.

Etiquette Lessons When eating in the cla.s.sic "English" manner, the fork, having just impaled its food, enters the mouth with the tines facing down. The impaled food must then be balanced on the back of the fork tines. As it is extremely difficult to eat like this, it is of course considered the height of good manners.

Steak Cha.s.seur