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Pub Grub Recipe Guide
As much as we love fine-dining and five-star gourmet dishes, there’s something quite beautiful about simple pub grub. Our favourite classic dishes that have become ingrained in British culture, might not quite tick all of the health boxes but freshly made fish ‘n’ chips on a Sunday afternoon is quite the treat.
We’ve picked out some of our favourite pub grub staples for your dining pleasure. Let’s get started and check out these mouth-watering recipes!
Steak Pie
A classic by any standards! You really can’t go wrong with a piping hot steak pie on a Sunday afternoon. Let’s start with the filling. You’ll need 900g of your local butcher’s finest diced braising beef to dust with plain flour. Heat 1 tbsp of olive oil in a large pan and fry the meat, stirring well until brown on all sides. Add 2 diced onions, a dash of salt, black ground pepper and a pint of beef stock into the mix and boil. Stir well then lower the heat and leave to simmer for an hour and a half.
Next, preheat the oven to 190c. Pour the filling into an ovenproof dish and line the rim of the dish with a thin layer of pastry before brushing with a beaten egg. Cut a large piece of pastry to cover the top of the dish and press the edges in with a fork before brushing with egg. Don’t forget to pierce the centre of the pie to allow steam to escape. Place in the oven and cook for an hour and a half until the pastry is golden brown.
Serve up each slice of steak pie with an array of boiled vegetables and golden roast tatties!
Roast Dinner
A roast dinner with all the trimmings is a thing of beauty for sure. You can choose roast chicken, roast beef or even a nice lamb shank to make the centrepiece of your dish. Today, we’re going to go for roast beef. Begin by preheating the oven to high heat and rub the beef with olive oil, salt and pepper. Place a large pot on the hob and place the beef in when hot. Leave the beef to simmer until brown around all of the edges before transferring into the oven to cook through for 20 minutes. Cook for longer if you like your beef well done. Once you are happy with your beef, take it out of the oven and wrap in tin foil, keeping it somewhere warm whilst we prepare the rest of the dish.
Mix 3 eggs, 115g of flour 275ml of milk and a dash of salt to make the Yorkshire pudding batter. Grease a moulded baking tray then pour the batter into each mould and cook for around 25 minutes until risen and crispy brown.
Serve slices of the roast beef with the Yorkshire puddings, cooked vegetables, stuffing, roast potatoes and fresh gravy.
Fish ‘N’ Chips
Nothing quite says fine British cuisine like fish and chips! Wash and peel 4 large potatoes and cut into strips then place them into a bowl of cold water to sit. In a mixing bowl, combine 125g of plain flour, 1 tsp of baking powder, salt and pepper, 250ml of milk and 1 beaten egg until smooth. Place the mixture to the side then preheat 1 litre of vegetable oil in a large pot or electric frying pan to 180 degrees. Pop the potato strips in and cook until they are golden brown chips.
Now to prepare the fish you’ll need around 675g of cod fillets. Dip the cod fillets into the batter mix until thoroughly coated, then one at a time place them into the hot oil to fry until the batter is brown and crispy. Cut into the fish and ensure that it is cooked right through.
Serve up the fish ‘n’ chips with a wedge of lemon and tuck in!
Chicken and Mushroom Pie
Another classic dish to be enjoyed with a pint in hand when the wild Scottish weather is less than friendly! Start by preheating the oven to 200 degrees. Heat 1 tbsp of olive oil in a frying pan and simmer the 2 diced onions until golden brown. Add 2 diced chicken breasts and sliced mushrooms into the pan and gently fry.
In a separate saucepan, melt 50g of butter 2 tbsp of plain flour, stirring constantly to bind into a thick paste. Mix 300ml of milk with 200ml of chicken stock with freshly grated nutmeg, salt and pepper into a jug. Pour the liquid in with the flour mixture and whisk before simmering over a gentle heat for 5 minutes or so until a thick consistency.
Add a sprinkle of freshly chopped parsley before pouring the sauce over the chicken, onions and mushrooms and mix.
Line a large pie dish with pastry before transferring the filling and topping with a sheet of pastry. Remember to leave a small hole in the top to release steam. Coat with a beaten egg then pop in the oven to bake for 20-25 minutes.
Serve with boiled potatoes and if you’re feeling a little adventurous with chopped asparagus cooked in garlic butter. Yum!
Macaroni Cheese
Start by pouring the macaroni pasta into a pot of boiling water and leave to cook. Make your own cheese sauce from scratch using cheese, flour, mustard and milk or buy pre-made. Place the pasta into a baking dish and top off with a sprinkle of breadcrumbs and grated cheese. Leave to bake in the oven for 20-30 minutes until golden brown then serve with toasted garlic bread or fresh hand-cut chips. Yum!
Top tip: for an extra wee bit of flavour, try adding crispy bacon to the top of your pasta bake.
Bangers ‘N’ Mash
Anyone else feeling very peckish now? We certainly are! Next up on our pub grub quest, we’re tackling one of our favourite dishes that takes us right back to childhood. It is, of course, bangers and mash!
Preheat the oven to 200 degrees, and place the sausages into a baking tin. We’re cooking for 4 people so will be using 8 sausages in this recipe. Pop the tin into the oven and cook for 10 minutes before turning over and cooking for a further 5 minutes until well browned. Add 2 sliced onions into the tin with a sprinkle of mixed herbs, half a tsp of English mustard and 600ml of beef, chicken or vegetable stock into the tin and pop back into the oven for a further 20 minutes.
Now onto the mash! Boil 900g of peeled and cubed potatoes then drain and mash once softened. Heat 50g of butter and 100ml of milk in a pan with a pinch of salt then pour over the mashed potatoes and mix until thick and creamy.
Take the sausage out of the tin and plate up with a dollop of mashed potato and a spoonful of peas. Pour the gravy straight onto your plate or, use flour to thicken the mixture before pouring if that is your preference.
If you try out any of our pub grub favourites make sure to send in a picture and save us a plate!
Quince & Cook x
