Posts Tagged ‘recipe’

NOT meant to be served cold. Not, not, not.

NOT meant to be served cold. Not, not, not.

 

When one leaves the country of one’s birth to travel to somewhere else permanently – well, as far as one knows it’s a permanent move – it is inevitably a wrench, no matter how exciting the “new start” is. Nowadays, one considers oneself more Australian than British, but a deep affection for the land of my birth, with all its quirks and wonderments, persists and will never leave me.

Initially, of course, one misses friends and family enormously, no matter how one makes new links overseas. This is an experience known to millions worldwide, and when yours truly made the jump it was long before such things as Skype and so on. Even email was in its infancy. (Some would say ‘the good old days’.)

But distance can make the heart grow fonder, and welcoming one’s nearest and dearest to experience the new life one is creating is a joy. We will never forget going to the butcher’s with Mum and asking what she’d like for her first “Aussie BBQ”. She shyly indicated some lamb chops – one of her favourites – but was horrified when we simply told the butcher we’d take the whole tray. A lamb chop at a pound apiece was a luxury for her back in Blighty, but lamb isn’t something we’re short of Down Under. We also regularly piled her plate up with King Prawns, which are plentiful in warm Southern oceans, but an eye-widening world away from the tiny shrimps she enjoyed so much growing up in East Anglia and South Wales, coming in little pots sealed with melted butter.

Other friends have variously loved sweet and peppery pumpkin soup served in hollowed out pumpkins – a ridiculously kitchy 1970s thing to do, but a revelation to those visiting from a country where it’s called “Squash” and mainly served to pigs as fodder – and one memorable Christmas with friends disappeared into a comforting blur under the influence of vodka and homemade fruit punch cocktails that complemented the rock lobster.

But for all that entertaining overseas guests always offered a frisson of pleasure, everyday life proved less amenable in some important ways.

It was some time before one could get past asking incredulous barman to microwave our pint of English ale to bring it nearer room temperature rather than struggling with the ice-cold version served in Australia. (The precise time to do this in a 600w microwave is 47 seconds on full, by the way. Just in case you need to know. Then stir the beer with a straw or something to distribute the warmer beer at the outside of the glass to the middle, and wait 20 seconds before drinking – if you can.)

Everyone in Australia knows that Brits drink their beer warm. To see someone actually do it would frequently stop all discussion in the bar, and produce much sad shaking of heads.

Nowadays, of course, one has come to appreciate the frigid beauty of a lager-style beer on a forty degree day – or plenty of them – but like stout, (Guinness is also served everywhere at near-freezing), British ale is meant to be drunk at room temperature to release its gorgeous flavours. Now, at least, one can easily buy bottled ales that one can keep and serve at any temperature one likes, but it would be great to be able to have them served at the right temperature in a pub, especially during Melbourne’s frequently chilly winter. Still: one adjusts. But in the early years nothing emphasised one’s distance from “home” as a pint of Boddington’s served with pearls of condensation on it.

Globalisation, though, has its upsides. In the early years, friends were obliged to stuff their suitcases with packets of Paxo Sage and Onion stuffing and Colman’s Bread Sauce so a Sunday roast chook still tasted something like a roast chook should. One dear amigo, stopped at customs with at least 20 packets of Bread Sauce in his suitcase, had to patiently explain for some time that it wasn’t cocaine artfully packaged, and that if the packets were confiscated there’d be hell to pay from his irascible host.

Better than cocaine any day.

Better than cocaine any day.

Eventually, bemused, the customs guy waved him through, and the immortal phrase “Bloody Poms” was heard clearly in a stage whisper as he exited the green channel, head held high. Nowadays both items are freely available in Aussie supermarkets, where they walk off the shelves and into the grateful pantries of expatriates and their ever-patient families. The same is true of Heinz Salad Cream, which goes perfectly with both french fries and mashed potato, to the eternal horror of Aussies who were brought up with slightly healthier food habits. A bottle of HP Sauce peeking out from the shelves now restores a beatific grin when sausages are on the menu. And despite a wonderful range of home-grown biscuits on offer, still nothing complements a cup of tea quite like a McVities Digestive. As the immortal ad campaign once said, “a drink’s just too wet without one”.

Once upon a time one was thinking of a starting a business called pommygrub.com but neither international transport nor the internet were up to snuff in those days. Needless to say, time marches on.

We might have to order ourselves a pot of Marmite for Christmas. I mean, Vegemite is great, but there’s only ever been one Marmite. And some Bara Brith seems indicated for Christmas afternoon. As it says: “From a bakery in the heart of Pembrokeshire, Tan Y Castell Bara Brith is a delicious and traditional fruit loaf baked with fruit, tea and mixed spices.”

You can take the boy out of Wales …

Traditional Welsh recipe for Bara Brith

Bara Brith translates to ‘speckled bread’ and is an especially rich fruit loaf made with tea. Produced all over Wales, but especially in my “home country” of Pembrokeshire, the spiced fruit loaf is delicious when spread thickly with good Welsh butter.

bara-brith

Bara Brith ingredients

  • 450G/1lb self raising flour
  • 1tsp mixed spice
  • 175g/6oz Muscavado sugar
  • 1 medium size free-range egg
  • 1tbsp orange zest
  • 2tbsp orange juice
  • 1tbsp honey
  • 300ml/½pt cold tea
  • 450g/1lb mixed, dried fruit
  • Extra honey for glazing

How to make Bara Brith

Put the mixed dried fruit into a mixing bowl, pour over the tea, cover and leave to soak overnight. The next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt. Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.

The recipe for Bara Brith can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon.

You’re welcome.

In loving memory of Simon Titley, who would have understood.

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And not for the first time. Just put Facebook in our search box to see what we mean.

And not for the first time. Just put Facebook in our search box to see what we mean.

Hilarious story today about the typical computer-driven lunacy that is Facebook. Well known for suspending accounts willy nilly with no human involvement or appeal, the internet giant has now surpassed even its own previous levels of annoying behaviour.

As it seems every news outlet on the planet has reported,  Facebook user has told how he was banned from the site for saying: “I like faggots.”

Food lover Robert Wilkes, 54, was recalling his fondness for a classic English dish from his childhood.

Save the faggots! A meal fit for kings, should never be forgot. (Sorry, this caption just went all Guiy Fawksey without warning.)

Save the faggots! A meal fit for kings, should never be forgot. (Sorry, this caption just went all Guy Fawksey without warning.)

Faggots are meatballs traditionally hand-made with offal by butchers and served with mashed spuds and peas. (And onion gravy – see recipe below – Ed.)

Wilkes says he was bewildered when his Facebook account was shut for 12 hours for using “homophobic language”.

Ah, but of course. In the interconnected world we live in, cultural imperialism rules. In the United States, the word “faggot” is offensive slang for homosexual.

Wilkes, a former Ministry of Defence guard who grew up in the West Midlands, told The Sun newspaper: “It may have a different meaning in America but I used it in a food context. Facebook allows beheading videos, cruelty to animals, stabbing and terrible swear words – but not this. It’s political correctness gone mad.”

We can only agree. Especially as the same annoyance happened to Eileen Perkins, 68, when she discussed her favourite dish on the user-unfriendly website.

Meanwhile, in case you are moved to try the aforementioned delicacy (and we strongly recommend it) here’s a good recipe we found.

Faggots are an old-fashioned British food, and one that has sadly fallen out of favor in recent years. Traditionally Faggots are made from offal, usually pork, and from the bits of the animal that are generally discarded; the heart, the liver etc making Faggots a cheap and nutritious dish, as in this faggot recipe.Birmingham and the Midlands are considered the home of Faggots in Britain, along with South and Mid Wales, but with the revival of Faggots, they are now eaten all over the UK. Our personal favourite used to be in the supermarket freezer, made by a company called Brains as you can see in this TV commercial from 1980.
 
 
And as you can see here, although the packaging and brand name have undergone a bit of an update, they are still available.Faggots are traditionally eaten with mushy peas, mashed potatoes and onion gravy.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

  • 4 oz/110g pork shoulder, roughly chopped
  • 4 oz/ 110g pig’s iiver, roughly chopped
  • 8 oz/250g fatty belly pork, roughly choppped
  • 4 oz/110g bacon scraps
  • 4 oz/ 110g bread crumbs
  • 1 medium onion, finely chopped
  • 1/2 tsp mace
  • 1 tsp allspice
  • 2 tbsp chopped parsley
  • 2 sage leaves, finely chopped
  • 1 small red chili, de-seeded and finely chopped
  • Salt and Pepper
  • Caul fat* or streaky bacon

Preparation:

Serves 4

Pre-heat the oven to 445°F/170°C/Gas 3

  • Mince all the roughly chopped meats, if you don’t have a mincer, then chop in a food processor.
  • Place the minced meat into a large bowl. Add the breadcrumbs, onion, herbs, spices and a pinch of salt and pepper. Mix thoroughly.
  • Divide the mixture into 8 and shape into balls.
  • Wrap each ball in caul or streaky bacon. Make sure the caul or bacon overlaps as it will seal as it cooks and hold the faggots together.
  • Place the faggots onto a baking sheet and bake in the hot oven for 50 – 60 minutes.

What to Serve with Faggots

Traditionally, faggots would be served, hot from the oven with creamy, mashed potatoes, and peas, preferably mushy peas and lashings of rich, thick onion gravy.

*Caul is the membrane which holds in animal organs and it makes a good container for the faggots. If you can’t get caul, then use strips of streaky bacon. One small change we would make to the recipe, we’d lose the chilli and add extra pepper. White, if you can still find it. The taste will be more traditional.

O. M. G. You have no idea ...

O. M. G. You have no idea …

Oh thank you! WordPress today “Freshly Pressed” this marvellous blog, which I shall immediately subscribe to, and I warmly recommend their recipe for the ineffably wonderful “Welsh Cakes”.

You may have seen an exceptionally poor piece of doggerel I wrote about Wales on March 1st, but this yummy treat is a much better way to celebrate Dydd Gŵyl Dewi.

Mum used to make them, and they were always the sweetest, most scrumptious memory of my family in Swansea that would be possible.

http://edibleswansea.wordpress.com/2013/03/01/chapatti-pan-and-spice-st-davids-day-welsh-cakes/

What I think I love about them most is how they are truly representative of a genuine Welsh cuisine.

When Mrs Wellthisiswhatithink and I first got together she cheerfully disposed of any British food as “something that looks vaguely brown and solid and lies flat on the plate”. And frankly, at the time, if you were going to rely on the type of food served up in restaurants (with the exception of the exquisite curry houses on every street corner) then her criticism was well-founded, and some would say, still is.

But the ethnic cooking of Wales, England, Scotland and Ireland was always there, sliding by under the radar, hidden away in the miniature kitchens of millions of working class households, like a silent language linking us all to a simpler – and more delicious – past.

So I strongly recommend you jump over to Edible Swansea and make a note of their Welsh Cakes recipe right now. And better still, rustle up a batch tonight.

http://edibleswansea.wordpress.com/2013/03/01/chapatti-pan-and-spice-st-davids-day-welsh-cakes/

It’s a funny coincidence, but last night we dined on one of my mother’s other favourite recipes, Boiling Fowl in Caper Sauce.

This is also about the easiest “gourmet quality” dish to cook in the world.

The dictionary describes a “boiling fowl” as a mature hen of about 2 years of age, suitable for eating but which requires prolonged cooking.

And in truth, of course, that is what they were – “layers” that had stopped laying – and in the cruel world of a working class Victorian backyard that meant a quick bonk on the back of the head, plucking, and into the pot to bubble away gently for hour after hour until the meat (strongly-flavoured comnpared to a younger bird) fell away from the bones and became gelatinously, shiningly slippery-soft and sweet.

Smothered in a white sauce dotted with plenty of plump, acidic capers and served with homely vegetables cooked in the same pot, plus plenty of mashed potato and hard rye bread to mop up any left over sauce, it was then, and is now, one of the ultimate “comfort food” treats of a winter’s evening.

Low fat and healthful too. The stock left over after the cooking makes a wonderful base for any soup or stew.

The recipe below can be varied to suit your personal tastes, but don’t add too much in the way of additional seasoning or you will mess with the essential rustic simplicity of the dish.

We cooked up a couple of large “Chicken Marylands”, which is cheating, but in today’s modern world finding a real boiling fowl has become ironically rather difficult in urban areas. If you can’t find a nice tough old bird to soften up, then any skin-on chicken will do, but don’t cook “off the bone” chicken breasts and suchlike this way because they eventually just disintegrate to nothing, and anyway, you want all the flavour and fat that comes from the bones and skin.

If you don’t like eating meat on the bone, don’t worry, because by the time it’s finished the meat will fall off any bones at the merest nudge of a fork’s tip.

This is vaguely the look you’re aiming for – now add mash and veggies and dream of Gareth Edwards playing for the Lions …

Variations of this great Welsh dish pop up all over the world – its served with fettucini in Italy, with beanshoots in China – revealing its ancient provenance.

And Jewish people insist – with some scientific support – that it acts as a natural antibiotic, as does the resulting soup.

So if you’re currently suffering with snow and colds in the northern Hemisphere, you could do a lot worse than to cheer yourself up with this quintessentially natural dish. From my mother to you – enjoy.

(PS The upsurge of interest in the UK in eating mutton – thanks to the campaigning of the Prince of Wales – that is to say older sheep who have past their lambing days – offers another opportunity for this recipe, because mutton goes wonderfully well with capers too. You can roast or boil the mutton according to your personal taste.)

BETTY’S BOILING FOWL

1. Take one whole boiling fowl minus the guts. Oil the skin and roast in a hot oven just until the skin takes on some colour OR take your chicken pieces (skin on, bone in) and brown on the stove top in a frying pan with a little oil.

The goal is to caramelise the skin, not to cook the chicken.

2. Remove the chicken from the heat and grab your biggest pot. Put a little fat or oil in the bottom – in the old days it would have been lard, but today probably olive oil will mean fewer frowns from the diet nazis. Chuck in a few finely chopped cloves of garlic, about one and a half casually sliced and strongly-flavoured onions, a sizeable pinch of salt and grate in a decent amount of black pepper or roughly crush some peppercorns and chuck them in. Stir steadily over medium heat for about two-three minutes but don’t let the garlic or onions take on any colour.

3. Chuck in a good double handful of diced carrots, by which I mean three or four good sized carrots. Chop up a celery stick or two into small pieces and add that too. Stir for another minute. Roughly chopped turnips or parsnip can also go in there if you like them: personally I think they skew the flavour base too much and I don’t enjoy them especially.

4. Place the chicken or chicken pieces on top of the vegetables and cover the whole lot with water. Choose one herb of your personal liking and throw a decent wodge of that in too – fresh is best but dried will do, just remember the flavour is more intense and use less – a bay leaf or two works well, so does basil, so does thyme, so does parsley, so does rosemary, so does tarragon, so does sage. All go well with chicken: the most amenable of meats.

Don’t use a bouquet garni or a hodge-podge collection of herbs or you will overwhelm what you’re trying to achieve.

Go on, you know you want to. In Wales, it should be a pint of Felinfoel Double Dragon ...

Go on, you know you want to. In Wales, it should be a pint of Felinfoel Double Dragon …

5. Bring to the boil and then simmer on a gentle bubble, adding water if necessary but sparingly, (if you’re adding water you’re probably cooking the pot too fiercely), until you are ready to eat, provided and always that you aren’t ready to eat for at least 2 or 2.5 hours.

6. Just before you’re ready to eat, make your caper sauce. Take some of the liquor from the pan – just a tablespoon full or two or you will make the white sauce too brown looking – and with some water, white flour and a little butter make a classic pale roux.

Add warm (not hot) milk to make a medium-sticky sauce – it pours, but only just. Stir through plenty – plenty – of capers.

Serve with mash and bread and butter, spooning the veggies and the sauce over the chicken. When you’ve got all the veggies and chicken out of the pot, save the resulting stock, it’s liquid gold.

In today’s sophisticated world Betty’s Boiling Fowl should probably be served with any crisp, dry white wine like a good Aussie chardonnay, but for a change, why not plump for a good, chewy British “real ale”, which is how they would have enjoyed it years ago.