30 Minute Meals Season 3 Episode 12 30-Minute Passport to London

In season 3 episode 12 of 30 Minute Meals, entitled "30-Minute Passport to London," host Rachael Ray takes viewers on a culinary journey across the pond to London, England. Throughout the episode, she shares some of her favorite dishes inspired by British cuisine, all of which can be made in just 30 minutes.

The episode begins with Ray's take on the classic British breakfast: eggs and soldiers. Instead of the traditional boiled egg and toast soldiers, however, Ray creates a delicious and simple version using scrambled eggs and buttered toast. She also adds a twist by serving the eggs with a side of British-style baked beans and garlic-thyme sausage.

Next up, Ray moves on to lunch, preparing an open-faced sandwich known as a Welsh rarebit. This dish features a creamy cheese sauce made with Guinness beer, Worcestershire sauce, Dijon mustard, and a variety of melted cheeses, all poured over slices of crusty bread and grilled until bubbly and golden brown. For a bit of crunch and freshness, Ray tops the rarebit with fried onions and arugula salad.

For dinner, Ray pays homage to the traditional British dish of fish and chips with her recipe for crispy fish fillets and sweet potato fries. She starts by coating the fish in a mixture of panko breadcrumbs and spices, then baking it in the oven until crispy and golden. Meanwhile, she tosses sweet potato wedges in olive oil and seasonings before roasting them to perfection. To finish, Ray whips up a quick and tangy tartar sauce using mayonnaise, pickles, capers, and lemon juice.

Of course, no trip to London would be complete without a cup of tea and a sweet treat. In the final segment of the episode, Ray shows viewers how to make a classic British dessert: sticky toffee pudding. This indulgent treat features a dense, moist, date cake smothered in a rich and buttery toffee sauce. Ray rounds out the dish with a dollop of whipped cream and a sprinkle of flaky sea salt, creating the perfect balance of sweet and salty.

Throughout the episode, Ray also shares fun facts and tidbits about British cuisine, culture, and history. For instance, viewers learn that the term "eggs and soldiers" comes from the fact that the toast strips resemble soldiers standing at attention, and that Welsh rarebit was originally called Welsh rabbit, but the name was tweaked to be more socially acceptable. Ray also shares her tips and tricks for cooking and meal prep, making even the most complicated dishes seem achievable in just 30 minutes.

Overall, season 3 episode 12 of 30 Minute Meals offers a delicious and entertaining journey through the flavors of London, showcasing some of the city's most iconic dishes and giving viewers the tools and inspiration they need to recreate them at home.