IT’S TEA TIME.. This Episode of Taste of the World takes us to ENGLAND. The dashing duo Chef Abi @abi_and_u and Rodey @rodey_blumoonpro visit the Queen’s Park before looking at, out and over some of T&T’s most iconic buildings in the Capital.

Then as a Rodey enjoys a spot of Tea and Biscuits, Chef Abi makes her way through Xtra Foods picking up all that she needs for Cucumber Bites, Bangers & Mash, and it wouldn’t be complete without Sticky Toffee Pudding

Here are the recipes as seen on TOTW Ep 7 - England


CREAMY CUCUMBER BITES

2 cucumbers
1 pack soft cream cheese
1/4 cup salad dressing
1 tbsp dill
1-2 tbsp red onion finely chopped

In a bowl combine softened cream cheese, onion, blue cheese dressing and dill. Cream together until light and fluffy, keep in fridge to be firm. Peel cucumbers lengthwise, leaving skin on parts. Cut off ends, cut straight into 1/2 inch slices and remove the center, lay on a paper towel to absorb moisture. Refrigerate for 20 mins. Fill in the center of cucumber and topped with dill or sliced tomato and refrigerate until ready to eat.


BANGERS & MASH

Mash-

2 lbs Yukon gold potatoes
salt and pepper
4 tbsp butter - PRESIDENT
1/4 milk- NESTLE

Bangers and gravy-

2 tbsp oil
8 sausages
2 onions slice into half moon
1 tbsp butter
2 tbsp flour
1-1/2 cup beef broth/stock
1/2 tsp bouillon
1 tsp mustard
2tbsp heavy cream
salt and pepper
Green peas

Peel and cut potatoes into quarters, place in pot with cold water, add salt bring to a boil. Cook until tender. Heat milk, but not boiling. Drain potatoes and let sit for few mins, mash with potato masher and add milk, stir in well. Add salt and pepper to taste. Add oil to frying pan and cook sausages for 10-15 mins, keep turning till golden brown. Remove sausages to plate and cover. Lower heat, add butter and oil and cook onions until tender and starting to colour. Add in flour and cook for 2 mins until combined and golden brown, whisk in broth keep whisking till you add all the broth, add in bouillon, cook for 1 min then add in mustard and heavy cream. Return the sausages to the pan and heat for a few mins. Serve with mash potatoes and peas.


STICKY TOFFEE PUDDING

1-3/4 cup self rising flour
4 eggs
2 cups dried dates
1 tbsp camp liquor coffee
125g soft dark brown sugar

Sticky toffee sauce-

200g butter
250g double cream/ heavy cream
200g soft light brown sugar


Diced dates, place in hot water with baking soda, dissolve till mushy, add coffee liqueur or coffee essence. Cream 125g butter and 200g dark brown sugar add in self rising flour and one egg and flour and egg until all are mixed. Add in dates by hand. Grease glass or plastic bowl with butter. Add mixture to bowl cover with foil and steam in big pot of water for 2 hours. Serve with toffee sauce and ice cream.