PITTSBURGH TURKEY DEVONSHIRE
INGREDIENTS
1 1/2 Pounds Turkey Breast
4 Thick Slices of Bread
12 Slices of Bacon
8 ounces of Cheddar Cheese
8 ounces of Swiss Cheese
8 ounces of Provolone Cheese
1 Tablespoon Corn Starch + 2 Tablespoons water for slurry
1 Large Tomato Chopped
1 Quart of Heavy Cream
2 Tablespoons of Chopped Parsley for Garnish
Sea Salt to taste
Black Pepper to taste
Paprika
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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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The Hot Brown - Food Wishes - Kentucky Hot Turkey Sandwich
Learn how to make the Hot Brown! Louisville Kentucky's famous hot turkey sandwich! This may be America's greatest fork and knife sandwich. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Hot Brown!
How Clotted Cream Is Made In England | Regional Eats | Food Insider
The queen of afternoon tea served with scones and strawberry jam, clotted cream is sometimes confused with butter for its thick, rich texture. While it contains some butterfat (a lot of it, actually), clotted cream isn't churned, as butter would be. Instead, its butterfat is separated slowly following a precise, lengthy process that here in Cornwall has been passed down over generations. We visited Treleague Dairy in Ruan Minor, England, to find out how it’s made.
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How Clotted Cream Is Made In England | Regional Eats | Food Insider
How to Make Devonshire Squab Pie – The Victorian Way
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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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