Topic 64 of 77: British Cooking
Mon, May 22, 2000 (15:28) |
Marcia (MarciaH)
Tired of hearing one of the most digestable cuisines in the world? Delicious and wholesome, here are tempting this to tease your palate.
46 responses total.
Topic 64 of 77 [food]: British Cooking
Response 1 of 46: Marcia (MarciaH) * Mon, May 22, 2000 (15:30) * 47 lines
British Cooking Tip of the Day - Clootie Dumpling - A V
Clootie Dumpling - A Very Old Traditional Scottish Recipe
CLOOT is the old Scottish name for a CLOTH. The following
dish is still made today. Mixing should be done by hand.
Dry ingredients:
-175g butter
-1 teaspoon baking soda
-350g plain flour
-1 teaspoon powdered cinnamon
-100g sugar
-1 teaspoon powdered ginger
Other ingredients:
-225g currants
-1 tablespoon syrup
-450g sultanas
-2 beaten eggs
-1 tablespoon black treacle
-enough milk to keep the mixture stiff
Method:
-Put all the dry ingredients into a mixing bowl and mix
very well, making sure the spices are well blended.
-Rub in the butter until mixture resembles fine
breadcrumbs. At this point, add the currants and sultanas
and stir well.
-Make a hollow in the centre and add syrup, black treacle
and the beaten eggs. Mix again until well blended.
-Add just enough milk to "work" the mixture but keep it
stiff.
-The "CLOOT" (cloth) should be one kept for this purpose
only. A good sized piece of calico or cotton will do. To
prepare the CLOOT (cloth) - dip it into boiling water.
Squeeze out gently (and carefully) and spread on baking
board. Dust it generously with flour. Place the mixture on
the cloth and, leaving enough space for expansion, gather
up the sides and edges and tie it firmly with string.
-Place filled CLOOT in a pan of boiling water with the lid
on and simmer gently for approximately 3 hours.
Serve as desired - either as a sweet with custard, maple
syrup or fresh cream. In Scotland, this dish is sliced and
fried on the same platter as a full Scottish breakfast.
Topic 64 of 77 [food]: British Cooking
Response 2 of 46: Marcia (MarciaH) * Mon, May 22, 2000 (15:31) * 1 lines
Happy Birthday, Lord Laurence Olivier, Baron of Brighton.
Topic 64 of 77 [food]: British Cooking
Response 3 of 46: Marcia (MarciaH) * Tue, May 23, 2000 (15:02) * 20 lines
Lovage
Lovage is another herb that originated in the
Mediterranean. It has a fresh flavour akin to celery. It
must be used with care or it will dominate all other
flavours. A distinctive savour can be obtained by chopping
the young leaves into a fresh salad, or used to flavour
soup and casserole meat dishes.
For the table:
The dark green leaves can also be cut neatly and used with
their pretty yellow flowers as a table decoration
centrepiece. Enhanced by 2 or 3 seasonal purple shaded
flowers, this centerpiece becomes very much a 'table talk'
feature, particularly as people are drawn to the delicate
aroma.
Topic 64 of 77 [food]: British Cooking
Response 4 of 46: Marcia (MarciaH) * Wed, May 24, 2000 (14:04) * 23 lines
Whisky Creams - Another offering from the Lairds's Table
A very simple rich sweet - but do not serve too large a
portion!
Ingredients:
-2 X 570ml containers of fresh double cream.
-2 large tins of condensed milk.
-10 tablespoons (or to taste) whisky.
Method:
-Whisk the double cream and the condensed milk until stiff.
-Add the 10 tablespoons of whisky and stir through.
-Transfer to attractive tapered glasses. Place on a tray in
freezer and leave overnight.
-Remove from freezer just prior to serving the main course
and allow to thaw slightly.
-Place each portion in the tapered glass on an attractive
saucer. Decorate with a twist of thinly sliced orange and a
triangle of the finest shortbread (or brandy snaps) on the
accompanying saucer.
-Serve and enjoy!
Topic 64 of 77 [food]: British Cooking
Response 5 of 46: Marcia (MarciaH) * Thu, May 25, 2000 (12:26) * 29 lines
Fresh Garden Peas
Ingredients-
-1 head soft lettuce
-500g frozen OR fresh garden peas
-salt & pepper to taste
-25ml water
-A knob of salted butter
-1/2 teaspoon sugar
Method:
-Separate the lettuce leaves, wash them and dry on a
kitchen paper towel.
-Put butter in a small pan with a lid. Melt butter down
gradually.
-Remove from heat and place half of the lettuce leaves over
the melted butter - allow the leaves to come slightly up
the base of the pan - about 1/2 inch.
-Pour the peas over the lettuce. Season to taste.
-Sprinkle on sugar.
-Place the other half of the lettuce leaves over the top of
the peas and "tuck in" the edges.
-Add water.
-Cover with lid and cook until the lettuce becomes soft.
-Remove the lettuce leaves and serve the peas immediately.
They will be a most attractive bright green and taste
delicious.
Topic 64 of 77 [food]: British Cooking
Response 6 of 46: Marcia (MarciaH) * Thu, Jun 1, 2000 (19:03) * 43 lines
Beef Casserole with Basil and Tomato
This supper dish serves 8 people.
Ingredients:
-28g butter
-4 cloves fresh garlic
-4 medium onions
-900g lean minced beef
-2 x 198g tins chopped tomatoes with herbs
-4 tablespoons dry red wine
-salt and pepper to taste
-350g cooked long grain rice
-8 large tomatoes
-12 tablespoons fresh basil leaves
-8 spring onions
Method:
-Crush the garlic.
-Chop the onions.
-Put the butter in a large pan and cook on high for one
minute.
-Add garlic and onions and stir on high for three minutes.
-Crumble the minced beef into the pan and stir well. Now
cook on high for three minutes, stirring once.
-Drain off excess liquid.
-Add the tinned tomato and red wine and simmer for 15
minutes.
-Season well then stir in the cooked rice.
-Slice the fresh tomatoes and finely chop the basil leaves
with the spring onions.
-Transfer the meat mixture to a good sized casserole dish.
-Spread the sliced tomatoes, chopped basil and chopped
spring onions over the top.
-Cover the dish with the lid and cook for 5 mins.
-Leave to stand for 3 minutes before serving.
Tip. You may prefer a crunchy topping - if so, mix
breadcrumbs and grated cheese together with the chopped
basil and spring onions and spread over the sliced tomatoes
and place in a hot oven for 6 - 8 minutes before serving.
Delicious both ways.
Topic 64 of 77 [food]: British Cooking
Response 7 of 46: Maggie (sociolingo) * Sat, Jun 3, 2000 (05:17) * 1 lines
Gotta dinner party to cook for this evening. Still planning menu but it will include roast beef. Will report back later with menu and recipes.
Topic 64 of 77 [food]: British Cooking
Response 8 of 46: Maggie (sociolingo) * Sat, Jun 3, 2000 (10:34) * 21 lines
This is what we lived on in Scotland when we were penniless and hungry. I was taught it by the mum of hannah's school friend, and we seemed to get versions of it everywhere we went. It is delicious, very cheap and filling.
Stovies
potatoes
1 pint stock
medium onion
Left over vegetables and meat cubed, or preferably if you have the money - bacon
Salt and pepper to season
Peel and dice potatoes (half inch squares work best)
Peel thinly and chop onion
Sauté onion in large pan
Add potatoes and stir round
Add stock and salt and pepper
bring to the boil
Reduce heat and simmer for 20 minutes
Add left over veg and meat cut into cubes
Heat through and add thickening as necessary.
Serve at once.
Topic 64 of 77 [food]: British Cooking
Response 9 of 46: Maggie (sociolingo) * Sat, Jun 3, 2000 (10:38) * 16 lines
Here's another from those days:
Speedy orange Cake
5 oz flour (1 1/4 Cup)
3 oz margarine (3.8.Cup)
1 Iablesppon orange juice
4 oz sugar (1/2 Cup)
2 eggs
grated rind of 1 orange
Put all ingredients in a bowl
Stir gently until a softened cream.
Pour into loaf tin
Bake at 350 F (Gas mark 4) for 55 mins
Topic 64 of 77 [food]: British Cooking
Response 10 of 46: Maggie (sociolingo) * Sat, Jun 3, 2000 (10:39) * 1 lines
Sorry, the margarine above should read 3/8 Cup
Topic 64 of 77 [food]: British Cooking
Response 11 of 46: Marcia (MarciaH) * Sat, Jun 3, 2000 (21:13) * 3 lines
Thank you, Maggie! Nothing like a real Englishwoman posting her own recipes. Beats the Yank posting ones which come to me through email!
Topic 64 of 77 [food]: British Cooking
Response 12 of 46: Maggie (sociolingo) * Sun, Jun 4, 2000 (11:20) * 3 lines
Well, since I got all the books out to list for the other topic .....
I've got more somewhere - shall I post them?
Trouble is it is very difficult to define just what is British cooking these days. Does my strawberry starter from yesterday count because I made it up and I'm British!!!?
Topic 64 of 77 [food]: British Cooking
Response 13 of 46: Marcia (MarciaH) * Sun, Jun 4, 2000 (16:57) * 1 lines
Indeed it does - Please Post! I would hope MarkG will do so as well.
Topic 64 of 77 [food]: British Cooking
Response 14 of 46: Marcia (MarciaH) * Mon, Jun 5, 2000 (14:46) * 26 lines
Gromack
Here's another rich Scottish sweet from the Lairds's Table.
Ingredients:
-500ml double cream
-8 tablespoons whisky
-4 tablespoons runny honey
-8 tablespoons rolled oats
-A few raspberries & mint leaves for decoration
Method:
-Put all rolled oats onto a dry (nonstick) omelette pan.
-Using a wooden spoon, constantly stir them round over
medium heat until they are roasted and golden brown.
-Set aside to cool.
-Beat together the cream, honey and whisky until the
mixture starts to thicken.
-Add in the roasted oats and continue to beat well until
the mixture stands up in soft peaks.
-To serve, arrange in attractive individual portion dishes.
Decorate with raspberries and fresh mint leaves.
- Frances Grant-Hutton
Topic 64 of 77 [food]: British Cooking
Response 15 of 46: Maggie (sociolingo) * Mon, Jun 5, 2000 (16:29) * 12 lines
Strawberry Yum
(so called because Fiona kept saying it! I said she sounded like a Furby)
large punnet of strawberries chopped small
chopped up fruit of four pink grapefruit
four mandarin oranges chopped up small
lollo rosso lettuce (although any will do)
Line sundae dishes with lettuce, and arrange well mixed fruit on top.
It's as simple as that. Delicious!
Topic 64 of 77 [food]: British Cooking
Response 16 of 46: Marcia (MarciaH) * Mon, Jun 5, 2000 (18:52) * 1 lines
Ok, what's a prunnet? Have no clue.
Topic 64 of 77 [food]: British Cooking
Response 17 of 46: Marcia (MarciaH) * Mon, Jun 5, 2000 (18:55) * 1 lines
Check these crei[pes I post - if any seem wrong or are really unpallatable, Please let us know!
Topic 64 of 77 [food]: British Cooking
Response 18 of 46: Maggie (sociolingo) * Tue, Jun 6, 2000 (04:26) * 1 lines
Sorry, must be a British thing!!!! GRIN A punnet is the container the strawberries come in and we buy them by the punnet rather than weight. I guess the one I used was about a pound in weight. Anyway, it was a lot of yummy strawberries!!!
Topic 64 of 77 [food]: British Cooking
Response 19 of 46: Marcia (MarciaH) * Fri, Jun 9, 2000 (21:25) * 13 lines
Melissa Tea
Melissa Tea is a very popular fragrant tea made from the
leaves of lemon balm. Excellent at night or if you are
feeling stressed - instead of reaching for the coffee pot,
try this tea.
Here's how to make Melissa Tea
Heat the teapot. Allow 1 heaped teaspoon crushed or dried
lemon balm leaves per cup and pour over the boiling water.
Leave for 5 minutes to infuse. Strain and drink while hot,
a little honey may be added for sweetening. If you are
feeling "stressed out" from a hard day at the office, etc.,
then add an extra spoon of dried leaves to the pot.
Topic 64 of 77 [food]: British Cooking
Response 20 of 46: Ann (Ann) * Fri, Jun 9, 2000 (21:58) * 1 lines
(What are you doing giving a baby a balm for, you want him to blow himself up with it?!!!)
Topic 64 of 77 [food]: British Cooking
Response 21 of 46: Maggie (sociolingo) * Sat, Jun 10, 2000 (02:14) * 1 lines
(anyone want any lemon balm??? It likes my garden so much it pop up everywhere!!! Now I need to make some Melissa tea to ease the stress of gardening .....)
Topic 64 of 77 [food]: British Cooking
Response 22 of 46: Marcia (MarciaH) * Sat, Jun 10, 2000 (20:34) * 1 lines
Not my writing in these British things I post - it is an email service. Should I delete it?
Topic 64 of 77 [food]: British Cooking
Response 23 of 46: Maggie (sociolingo) * Mon, Jun 12, 2000 (04:20) * 1 lines
delete what?
Topic 64 of 77 [food]: British Cooking
Response 24 of 46: Marcia (MarciaH) * Mon, Jun 12, 2000 (20:46) * 1 lines
Autumn objected to the Balm for babies but I cannot find the objectionable post.
Topic 64 of 77 [food]: British Cooking
Response 25 of 46: Maggie (sociolingo) * Tue, Jun 13, 2000 (05:01) * 2 lines
oh
Topic 64 of 77 [food]: British Cooking
Response 26 of 46: Marcia (MarciaH) * Thu, Jun 15, 2000 (00:26) * 30 lines
Crepe Pancakes
Ingredients:
-225g plain flour
-175ml water
-pinch salt
-4 free range eggs
-385ml milk
Place all ingredients in a blender. Blend thoroughly and
leave in the fridge overnight. When you are ready to
prepare the pancakes, add one tablespoon melted butter or
oil to the mixture and mix. Take a clean griddle or large
flat heavy frying pan. Put this over the heat and drop a
little oil or butter on the surface. When warm, put a
tablespoon of the mixture and drop onto the pan. Do not
touch until bubbles rise to the surface, then, using a
spatula, lift up the pancake and turn over onto the other
side. The pancake is ready when it lifts off easily with a
spatula.
Place in rows on a clean tea cloth. Cover with another tea
cloth. Serve spread with jam, rolled up, and a spoon of
fresh cream on top. The pancakes may also be served
sprinkled with brown sugar and a squeeze of fresh lemon
juice, rolled up and served with or without a spoon of
fresh cream. They are delicious either way.
- Frances Grant-Hutton
Topic 64 of 77 [food]: British Cooking
Response 27 of 46: Maggie (sociolingo) * Fri, Jun 16, 2000 (09:36) * 12 lines
I couldn't resist commenting on this one (sorry Marcia)
There are as many versions of this as there are cooks!! Here's the version my mum taught me:
2 eggs, 2 cups milk (no water), 2 T of oil beaten together,
beat in to this 2/3 cup white flour and 1/2t salt to make a very runny batter.
Done by hand with a fork in a large bowl, and ideally left to stand for an hour (although often I don't)
I use an old cast iron skillet which has been well seasoned and is practically non-stick. I pour 1/4 cup batter into the skillet and tilt the pan until the batter covers most of the surface. I loosen the edges as it cooks, and when it slides around either toss it to turn it if I'm feeling brave or someone is watching(!) or use the spatula to turn it over.
Our traditional family way of serving pancakes is to spread butter or margarine on it, either sprinkle sugar or spoon golden syrup on top of the margarine, (optionally) add mixed dried fuit, and (always) add freshly squeezed lemon to that. (I never serve it with cream or jam.) Then roll up and keep warm on a plate over a pan of boiling water until you have enough to serve everyone.
Topic 64 of 77 [food]: British Cooking
Response 28 of 46: Marcia (MarciaH) * Fri, Jun 16, 2000 (23:00) * 1 lines
Maggie, Dear, I am counting on your corrections. These are from a subscription service unless I say otherwise. Please correct and comment!
Topic 64 of 77 [food]: British Cooking
Response 29 of 46: Maggie (sociolingo) * Sat, Jun 17, 2000 (03:22) * 1 lines
Well, it's not so much correcton as addition I think! *grin* As long as you don't think I'm invalidating what you post, it's more that it sparks off thoughts in me. I'll dig out some more of my own once I can clear the debris enough to find them!
Topic 64 of 77 [food]: British Cooking
Response 30 of 46: Marcia (MarciaH) * Sat, Jun 17, 2000 (17:16) * 1 lines
Never that. My sole purpose for posting these things on all of the conferences is to stimulate discussion and entice someone into the topic and they might just comment, too...*hopeful smile*
Topic 64 of 77 [food]: British Cooking
Response 31 of 46: Maggie (sociolingo) * Thu, Aug 31, 2000 (02:35) * 11 lines
Ok, I'm putting this in here as I'm British and I'm cooking it ...
Another dinner party tonight - for 7 this time. Keeping it simple so I don't get panicky...
starter: cantaloupe melon, possibly with strawberries
Main course: chicken pieces casseroled in red wine sauce (from a can), broccoli, carrots, potatoes
Sweet: Home made fruit salad - apples, pears, oranges, grapes, kiwi fruit, bananas, pineapple
dig out the coffee machine and a bottle of Rose wine
Topic 64 of 77 [food]: British Cooking
Response 32 of 46: Marcia (MarciaH) * Thu, Aug 31, 2000 (16:58) * 1 lines
Sounds very tasty. What time did you say I was to appear? Have a large soft butter-pear Avocado to bring and some freshly made spinach dip!
Topic 64 of 77 [food]: British Cooking
Response 33 of 46: hungry spring (sprin5) * Fri, Sep 1, 2000 (09:35) * 1 lines
Sounds wonderful Maggie, especially the fruit salad, what's Rose wine like?
Topic 64 of 77 [food]: British Cooking
Response 34 of 46: Maggie (sociolingo) * Fri, Sep 1, 2000 (12:05) * 3 lines
The fruit salad was really yummy, especially with strawberries piled on top and double cream......We're still enjoying it today as we made a HUGE bowl full.
Rose wine is the 'pink' wine(said rosay). I just couldn't do the accent in this box!!! Actually we had the British white wine that we buy by the 3L box instead, and the rose is still in the fridge (I like it cold...).
Topic 64 of 77 [food]: British Cooking
Response 35 of 46: Marcia (MarciaH) * Fri, Sep 1, 2000 (18:58) * 1 lines
Rosé (Maggie, just hold down the alt button and push 0233 on the keypad. It is in your character map for things like ° and such)
Topic 64 of 77 [food]: British Cooking
Response 36 of 46: Maggie (sociolingo) * Sat, Sep 2, 2000 (03:04) * 1 lines
yeah, I know, just couldn't remember the number....
Topic 64 of 77 [food]: British Cooking
Response 37 of 46: Marcia (MarciaH) * Mon, Sep 4, 2000 (13:28) * 1 lines
I hardly ever remember the number uless it is for the degres symbol because I use it the most...
Topic 64 of 77 [food]: British Cooking
Response 38 of 46: Maggie (sociolingo) * Wed, Sep 20, 2000 (16:12) * 28 lines
One of my favourite dinner party recipes ..we also call them Tipsy Chops and I put some cider in the stock instead of water ....
Devon Chops
http://englishculture.about.com/aboutuk/englishculture/library/bldevchop.htm
A great autumn recipe from beautiful Devon
A warming autumn recipe from the third largest of England's old counties.
Cooking Time: 1 hour 20 minutes
Oven: 180ºC
Serves 4
INGREDIENTS
4 large pork chops
2 medium-sized onions
8 medium-sized potatoes
4 cooking apples
100g Cheddar cheese
20g butter
Seasoning
COOKING INSTRUCTIONS
Chop the onions into thin slices, blanch for 1-2 minutes and drain. Slice the potatoes and arrange a layer in a dish with the onions. Season, add sufficient stock to just cover and place in the oven for 30-40 minutes. Then, using a frying pan, brown the chops quickly in butter and add the potatoes. Quarter the apples and arrange around the chops. Deglaze the frying pan with the remaining stock and pour over chops. Sprinkle cheese over the dish and put a few extra dobs of butter around the dish - especially on the apples. Return to the oven for 30-35 minutes, brown and serve.
Topic 64 of 77 [food]: British Cooking
Response 39 of 46: Maggie (sociolingo) * Sun, Apr 15, 2001 (15:57) * 1 lines
See my post in topic 3 here for what I cooked today ......
Topic 64 of 77 [food]: British Cooking
Response 40 of 46: Marcia (MarciaH) * Tue, Aug 28, 2001 (17:07) * 1 lines
=) it is too hot to cook stuff in the overn and I don't need the calories involved in consuming it. Alas I should live on thin air, I think!
Topic 64 of 77 [food]: British Cooking
Response 41 of 46: JOE (g7hvp) * Sat, Sep 21, 2002 (10:39) * 28 lines
Why not try some Geordie Nosh from North East England
=====================================================
This is a suet pudding filled with chopped leeks and served as an accompaniment to stews throughout Northumberland.
Serves 4
Leeks - 675g (1½ lb), weighed when cleaned and trimmed
Suet pastry - 450g (1 lb)
Butter - 50-75g (2-3 oz)
Salt and black pepper
METHOD
Chop or slice the leeks finely.
Lightly grease a 900ml - 1.1 litre (1½ - 2 pint) pudding basin and line with the pastry, reserving a portion for the lid.
Place the leeks in the basin, dot with the butter and season.
Cover with the reserved pastry, sealing the edges well and tie down with lightly buttered greaseproof paper and kitchen foil.
Place in a saucepan of boiling water and steam for 1½ - 2 hours, topping up the water as necessary.
Turn the pudding out of the basin and serve in slices as an accompaniment to a stew or casserole.
Joe
Topic 64 of 77 [food]: British Cooking
Response 42 of 46: Paul Terry Walhus (terry) * Sun, Sep 22, 2002 (07:53) * 1 lines
How about your fish 'n chips recipe Joe? Any comments and fish and chippery?
Topic 64 of 77 [food]: British Cooking
Response 43 of 46: JOE (g7hvp) * Sun, Sep 22, 2002 (16:26) * 7 lines
Make the fish batter with beer it makes a good crispy batter
but only use salt and vinegar on the fish and chips
also try a stotty chip butty < Stotty cake and Chips >
Stotty Cake is Bread risen once and shaped like a cake
Good Geordie Nosh
Joe
Topic 64 of 77 [food]: British Cooking
Response 44 of 46: JOE (g7hvp) * Sun, Sep 22, 2002 (16:38) * 6 lines
Try This site for Geordie Nosh
it is writen in Geordie slang
a Geordie is from the North East of England
http://www.geordiepride.demon.co.uk/cookbook1.htm
Joe
Topic 64 of 77 [food]: British Cooking
Response 45 of 46: Marcia (MarciaH) * Fri, Mar 7, 2003 (16:05) * 1 lines
Oooh, Joe! Thanks for the recipes! I am one of those strange people not native to Britain (though my grandfather was) who craves British food. I think the rest of the world is jealouus! None of that hiding nasty bits of offal under fancy sauces like the French do. Just plain honest food with recognizable meat. I never once got indigestion from British cooking (I am including North Wales and Scotland in this as well as England.) Please have some clotted cream for me. There is nothing else on earth so wonderful.
Topic 64 of 77 [food]: British Cooking
Response 46 of 46: Marcia (MarciaH) * Fri, Mar 7, 2003 (16:06) * 1 lines
I remember the movie "Wee Geordie" centuries ago. I wish they'd run such movies here on the old movie channels on TV. They were priceless.
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