The Unofficial Downton Abbey Cookbook (13 page)

Perhaps the zestiest of Downton Abbey’s offerings, this modern and spicy entrée would be different from what most Edwardians would expect — just like Lady Sybil’s own personality! After all, it’s not many Edwardian aristocrats who would fall in love with — much less agree to marry — their chauffeur!

4 tablespoons all-purpose flour

1 tablespoon paprika

1 teaspoon curry powder

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teaspoon nutmeg

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teaspoon cayenne pepper

1 teaspoon kosher salt

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cup unsalted butter

1 shallot, minced

1 garlic clove, minced

2 cups whole milk

2 tablespoons tomato paste

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cup dry sherry

4 cups water

2
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teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 bay leaves

1 pound fresh scallops

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pound lobster tail meat

1 pound large shrimp, peeled and deveined

1. First, make the Newburg sauce:
   In a medium-sized bowl, combine flour, paprika, curry powder, nutmeg, cayenne pepper, and salt. Set aside.
   
2. In a large saucepan, melt butter over medium-low heat. Add minced shallot and garlic, and sauté until shallots begin to brown, about 2–3 minutes.
   
3. While shallots cook, mix together milk and tomato paste in a small saucepan over medium heat.
   
4. Stir flour mixture into the shallot-garlic mixture. Stir until all ingredients are well mixed in butter. Whisk in sherry until smooth. Stir in the milk and tomato mixture, whisking constantly, until the sauce is smooth yet thick. Remove from heat and cool. Do not refrigerate.
   
5. Next, prepare the seafood:
   Heat water, salt, pepper, and bay leaves in a large saucepan, bringing mixture to a boil. Add scallops and boil for 5 minutes. Remove scallops and set aside. Repeat with lobster meat and shrimp.
   
6. Add cooked shellfish to Newburg sauce and bring to a simmer over low heat. Serve hot, perhaps over pasta or rice.
   

Newburg sauce, while created at the American restaurant Delmonico’s, is just fancy enough for Mrs. Patmore to use at her dinner table — but perhaps not when prestigious company is invited. Rumor has it that this sauce was originally known as Wenburg sauce, but Mr. Wenburg, after a fight with the proprietor of the restaurant, demanded that the sauce be renamed. The first three letters were flipped, and Newburg sauce was born.

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!

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 teaspoon ground red pepper

1 tablespoon fresh ginger, minced

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teaspoon kosher salt

3 boneless, skinless chicken breasts, cut into bite-sized pieces

4 long skewers

1 tablespoon unsalted butter

1 clove garlic, minced

1 jalapeño pepper, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala

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teaspoon kosher salt

1 (8-ounce) can tomato sauce

1 cup heavy cream

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cup fresh cilantro, chopped

1. In a large metal bowl, thoroughly whisk yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, red pepper, ginger, and
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   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.
   
2. Preheat a grill for high heat. Whether or not you soak your skewers is up to you. According to
   Cook’s Illustrated
   , it is not necessary.
   
3. Lightly grease the grill grate. Skewer chicken, discarding marinade. Grill chicken until juices run clear, approximately 5 minutes per side.
   
4. To make sauce:
   Melt butter over medium-low heat in a large skillet. Sauté garlic and jalapeño for 1–2 minutes. Season with coriander, cumin, paprika, garam masala, and
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   teaspoon salt. Let simmer for 3–5 minutes, then stir in tomato sauce and heavy cream. Simmer on low heat about 25–30 minutes or until sauce thickens.
   
5. Remove chicken from skewers and add to sauce, thoroughly coating chicken pieces. Simmer for 5–7 minutes. Remove from skillet and sprinkle with cilantro. If desired, pair with basmati rice and naan. Use garlic naan for extra spice.
   

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!

This dish combines the Edwardian love for capers/salty appetizers in a fancy entrée. 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.

4 boneless, skinless chicken breasts

2 teaspoons lemon pepper

1 teaspoon sea salt

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teaspoon freshly ground black pepper

2 teaspoons fresh dill

1
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teaspoons garlic powder

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cup fresh lemon juice

4 tablespoons unsalted butter

1 clove garlic, diced

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teaspoon sugar

2 tablespoons dry white wine

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cup heavy cream

2 tablespoons capers, drained and rinsed

1. Thoroughly season chicken breasts with lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate chicken breasts for at least 2 hours in lemon juice.
   
2. Melt butter in a large skillet over medium heat. Add garlic and sugar, and sauté for 5 minutes. Then place breasts in skillet and increase heat to medium-high. Turn chicken frequently until brown, about 5 minutes. Reduce heat to medium and cook breasts for 5–7 minutes or until breasts are cooked through. Remove chicken, cover with foil, and keep warm.
   
3. Increase heat to high, and whisk in wine and heavy cream. Whisk until mixture is reduced to a saucelike consistency, about 2–3 minutes. Remove from heat, then stir in capers. Pour sauce over chicken breasts and serve.
   

For a different — yet nonetheless caper-filled — sauce, Mrs. Patmore could serve these chicken breasts with a Cajun rémoulade sauce. This rémoulade sauce includes mayonnaise, anchovies, capers, mustard, herbs, and pickles.