More treats from 'Merrie Old England'

There’s a wonderful area about a quarter-mile square in London, that incorporates the great old Russell hotel, behind which is an alley hosting a local pub “A Friend at Hand” — and in front of which is the lovely Russell Square park. Upon leaving the hotel, one may cross the park kitty-corner for a block’s walk to the venerable British Museum. Across the street from the museum is the also venerable Museum Pub.

I have been blessed by benign fate to have made that stroll many times — for who could get tired of the Brit? However, it is not museum which we consider today, but the pubs that serve their patrons — and the Museum Pub and Friend at Hand are two which I have frequented many times simply by virtue of lodging nearby.

ODaytime fare is the classic Ploughman’s lunch or perhaps pasties — always available, but evening and the dinner hour provides a much larger repertoire of offerings. Herewith, some examples. Enjoy!

Who has not heard of Cock-a-Leekie Soup? But did you know what was in it?!

Cock-A-Leekie Soup

(4 servings)

2 1/2 Tbs. pearl barley

1 tsp. unsalted butter

1 boneless, skinless chicken breast half, cut into 1/2-inch wide strips

2 small leeks (white and pale green part only)cut into matchstick-size strips

3 cups chicken or vegetable stock or canned low-salt broth

1/4 cup prunes, cut into 1/4-inch-wide sstrips

2 Tbs. chopped fresh parsley

Place barley in small bowl and cover with cold water. Let soak overnight, drain in the morning. Melt butter in medium nonstick saucepan over med-high heat. Add chicken, season with salt and pepper and sauté until just cooked through — about 2 minutes. Transfer chicken to plate. Add leeks to saucepan and cook over low heat till tender, about 4 minutes, stirring frequently. Add barley and stir 2 minutes or so. Add stock, bring to boil. Reduce heat, cover partially and simmer until barley is tender, under 20 minutes. Add chicken, prunes, and parsley to saucepan and simmer all together to heat through — 2 or 3 minutes. Serve in bowls with crusty rolls.

Speaking of soups, Britain’s long time rule over India brought some strange and wonderful fare to its people; such as the following famous example.

Mulligatawny Soup

(4 servings)

4 Tbs. (1/2 stick) butter

1 cup finely chopped onion

2 cups finely chopped red bell peppers

2 cups chopped unpeeled tart green apples

2 Tbs. curry powder

2 pints (about) low-salt chicken or vegetable broth

2/3 cup long-grain white rice

1 lb. uncooked boneless chicken, cut into 1/2-inch cubes

Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until just tender, about 5 minutes. Add bell peppers, apples and curry powder and sauté 2 minutes, tossing gently.

Add broth and rice and bring to simmer. Reduce heat to low and cook till rice is nearly tender — about 15 minutes.

Add chicken. Cook uncovered till chicken and rice are tender, stirring occasionally, about 5 minutes. Serve in bowls.

The previously mentioned Friend at Hand pub tweaked some of the more classic dishes to appeal to American tastes — probably since they had such a large clientele from two large nearby hotels. Here’s an example (pictured). By the way, pastie is pronounced with the “a” as in past.

Broccoli/Cheese Pasties

Serves 2 (or 4 if accompanied by salad)

2 purchased frozen/thawed 9-inch pie shells, rolled out flat

1 large bunch broccoli, cut into small florets

1 1/2 cups packed grated sharp Cheddar cheese

1/2 cup thinly sliced green onions with tops

1 1/2 Tbs. chopped fresh dill or 1 1/2 tsps. dried dillweed

1/4 tsp. nutmeg

1 egg, beaten with 1 Tb. water for crust glaze

Preheat oven to 400F. in a pan, steam broccoli till crisp-tender, cool. Combine florets with remaining ingredients through nutmeg; dash with pepper and toss well in a bowl. Lay out the 2 crusts. Cut each in half, creating 4 half-circles. Mound 1/4 of the filling on half of each pastry; press filling to compact. Brush pastry edges with egg glaze. Fold empty half of each pastry over filling, pressing to seal edges and forming a triangle.

With tines of fork, crimp pastry edges. Pierce pasties several times with sharp fork tines. Place on baking sheet, brush generously with glaze.

Bake till golden-brown — about 22 minutes. Let stand 5 minutes at room temperature before serving. Accompany with the traditional pickle at lunchtime, or fruit for evening.

Finally, the grandest treat of all — conceived long ago in Wales and updated for modern cooks.

Sticky Toffee Pudding

Pudding:

3/4 cup cane sugar

1/4 cup butter, room temperature

1 large egg

1 1/2 cups flour

1 tsp. baking powder

1 1/4 cups boiling water

1 cup chopped pitted dates

2 tsps. instant espresso/coffee powder

1 tsp. vanilla extract

1 tsp. baking soda

Sauce:

1/3 cup firm-packed brown sugar

3 Tbs. unsalted butter

2 Tbs. whipping cream

For pudding: preheat oven to 350F. Butter six 3/4-cup custard cups.* With electric mixer, beat sugar and butter in large bowl until combined. Add egg and beat 2 minutes. Stir in flour and baking powder and beat 1 minute.

Mix boiling water, dates, espresso powder, vanilla and baking soda in metal bowl. Add to butter mixture; beat until well blended. Divide batter among prepared cups; bake until golden-brown and tester inserted in center comes out clean, about 30 minutes.

Transfer to rack, cool 10 minutes.

Meanwhile, prepare sauce: bring all sauce ingredients to simmer in heavy small saucepan, stirring to dissolve sugar. Simmer 3 minutes, stirring often.

Preheat broiler. Pour sauce over warm puddings, broil till slightly caramelized — 2 minutes. Serve immediately.

* You may bake the pudding in a buttered 8x8-inch baking dish, but watch carefully, testing for doneness.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.