DOWNTON delights

See out the latest series with these delicious Downton-era snacks

MRS PATMORE’S ROSEMARY OAT CRACKERS

During the Crawley girls’ childhoods and teenage years at Downton Abbey, it’s likely that the Earl and Countess of Grantham would have offered their guests some fancy homemade crackers, rather than those easily bought at a local market.

After all, what is the point of having a cook if she can’t cook crackers?

Makes 50 to 60 crackers

  • 250g old-fashioned, rolled oats
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1½ tsp rosemary leaves, chopped
  • ¼ tsp of garlic powder
  • 30g plain ƒflour, plus 2 tbsp
  • ¾ tsp baking powder
  • 110g unsalted butter, in pieces
  • 60ml whole milk

Preheat oven to 180C/350F/ gas mark 4. Pulse oats in a food processor until chopped and ‹fine. Add salt, pepper, rosemary, garlic powder, 30g plain ƒflour, baking powder, and butter. Pulse until mixture turns into coarse breadcrumbs. Pour in the milk and pulse until the ingredients combine to form a dough, approximately 45 seconds.

With a rolling pin, roll out the dough on a lightly ƒfloured surface until it’s 3mm thick. Cut about 50-60 squares. Place squares on lightly greased baking sheets and bake for about 15-20 minutes, or until crackers are lightly browned on the bottom. Transfer crackers to a cooling rack and allow to cool completely before serving.

SMOKED SALMON MOUSSE

A more ‘modern’ appetiser that the Dowager Countess would both detest for its modernity and enjoy for its taste, this is a take on the better-known dessert mousses and jellies.

Makes 10 to 12 servings
  • Unsalted butter for greasing mould
  • 1 envelope unƒflavoured gelatine
  • 60ml cold water
  • 60ml boiling water
  • 120ml mayonnaise
  • 2 tbsp lemon juice
  • 4 drops chilli sauce
  • ½ tsp paprika
  • 1 tsp sea salt
  • 450g poached salmon, ƒflaked into minute pieces
  • 2 tbsp capers, drained
  • 225g whipped cream

Grease a six-cup ‹fish mould with butter. Soften the gelatine in cold water. Add the 60ml boiling water and stir well, making sure to thoroughly dissolve the gelatine. Let cool thoroughly, then stir in mayonnaise, lemon juice, chilli sauce, paprika and sea salt. Mix well.

Fold in the salmon pieces and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mousse into the mould, then cover with cling ‹film and chill in the fridge overnight. Turn the mousse out on to a large plate and serve.

The Unofficial Downton Abbey Cookbook – From Lady Mary’s Crab Canapés To Mrs Patmore’s Christmas Pudding: More Than 150 Recipes From Upstairs And Downstairs by Emily Ansara Baines, is published by Adams Media Corporation, priced £16.99.