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Any Port in a Storm :: Dockside Dining :: After Dinner :: British food
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AuthorTopic: British food (Read 5,167 times)
tod2
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Re: British food
« Reply #150 on Oct 25, 2010, 6:00am »		[Quote]
When next I roast a duck I will use the ginger 'marmalade/jam' as the sauce - probably liquefied with some liqueur or wine :D. I remember eating duck at a restaurant that had orange marmalade coated all over it. A bit of a shock, but didn't taste all that bad!
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tod2
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Re: British food
« Reply #151 on Oct 25, 2010, 12:43pm »		[Quote]
quote author=bixaorellana - Boy, that "original Oxford marmalade" is absolutely the right color for good old-fashioned bitter orange marmalade. The sprightlier colored ones lack that essential edge.

Report back: Frank Cooper's Oxford Maramalade
I had some on my toast this morning - Yes, it is dark, Yes, it has a definite bitter taste, Yes it is chunky and thick, and Yes I think it is quite nice for a change! :D
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kerouac2
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Re: British food
« Reply #152 on Oct 25, 2010, 6:01pm »		[Quote]
Okay, after all of this discussion, a question for you Brits. Some Anyporters are coming to your place for a friendly meal. Not the queen, no special occasion, just a friendly invitation.

What do you serve for your hearty 'British' meal?
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onlymark
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Re: British food
« Reply #153 on Oct 25, 2010, 6:09pm »		[Quote]
Shepherds or Cottage pie with whatever veg is to hand, maybe peas and carrots or roast parsnips and with extra gravy.
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bjd
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Re: British food
« Reply #154 on Oct 25, 2010, 6:29pm »		[Quote]
What is cottage pie?
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kerouac2
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Re: British food
« Reply #155 on Oct 25, 2010, 6:32pm »		[Quote]

Oct 25, 2010, 6:09pm, onlymark wrote:
Shepherds or Cottage pie with whatever veg is to hand, maybe peas and carrots or roast parsnips and with extra gravy.


Sounds excellent to me, Mark -- no mint sauce!
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onlymark
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Re: British food
« Reply #156 on Oct 25, 2010, 6:41pm »		[Quote]
Shepherds Pie is made from lamb, Cottage Pie uses beef, but they are basically the same.

Kerouac, if I have peas or lamb, I have mint sauce. You can pass if you want. It isn't compulsory but I also have pickled red cabbage with most meals as well.
The mint sauce filters through to the lake of gravy left on the plate and is then mopped up with crusty white bread.
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tod2
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Re: British food
« Reply #157 on Oct 26, 2010, 4:38pm »		[Quote]
Kerouac, what's this 'No mint sauce' story! I see you have mint often in your salads, so I am puzzled why you don't seem to want it with lamb??
If you are referring to store bought mint sauce or jelly, I agree it's not great but when you serve freshly chopped mint mixed with Mirin or brown vineagar & palm sugar..........now that's a different story :D
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imec
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Re: British food
« Reply #158 on Oct 27, 2010, 2:30am »		[Quote]
Sorry, I never got the mint sauce thing either - even though it was made in the precise way tod2 describes. I also still don't understand why they (I was too young to cook when I lived in England) always cooked the lamb until it was gray.
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mickthecactus
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Re: British food
« Reply #159 on Oct 27, 2010, 1:27pm »		[Quote]
Our meat cooking has improved out of all recognition now imec.

The other Brit classic is, of course, roast beef with all the trimmings including Yorkshire pudding.

The new Brit classic is chicken tikka masala................
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tod2
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Re: British food
« Reply #160 on Oct 27, 2010, 3:29pm »		[Quote]
Mick, the sad thing is, after numerous attempts- even help from my friends in Rossendale who know a thing or two about British food, I cannot for the life of me get Yorkshire Puds to turn out correctly!
Mostly they look like muffins or scones. UNTIL I went to Canada and found a packet form of Yorkshire Pud mix - it is fantastic! :D Thank goodness I bought every single packet on the shelf and brought them home.
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mickthecactus
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Re: British food
« Reply #161 on Oct 27, 2010, 3:35pm »		[Quote]
They needn't know Tod2...........
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onlymark
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Re: British food
« Reply #162 on Oct 27, 2010, 3:43pm »		[Quote]
Yorkshire puddings are dead easy to make.
You buy then frozen and put them in the oven.
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imec
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Re: British food
« Reply #163 on Oct 27, 2010, 3:47pm »		[Quote]
Yorkshire Pud can be very frustrating. HOWEVER, I have found a work around that works EVERY TIME for me. I simply use the recipe for "Popovers" from The Joy of Cooking, replace the melted butter with beef fat from the roast, and grease the pans with the beef fat as well. Results are superb - EVERY TIME!!

here's a link if you don't have the book (not sure why everyone doesn't have it though :-/ )
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imec
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Re: British food
« Reply #164 on Oct 27, 2010, 3:47pm »		[Quote]

Oct 27, 2010, 3:43pm, onlymark wrote:
Yorkshire puddings are dead easy to make.
You buy then frozen and put them in the oven.


This is true - I'm amazed at the quality of these things - can even get them in Canada.
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mickthecactus
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Re: British food
« Reply #165 on Oct 27, 2010, 4:23pm »		[Quote]

Oct 27, 2010, 3:43pm, onlymark wrote:
Yorkshire puddings are dead easy to make.
You buy then frozen and put them in the oven.


Wash your mouth out Mark..............

(we actually have them for emergencies though.....)
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onlymark
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Re: British food
« Reply #166 on Oct 27, 2010, 5:41pm »		[Quote]
I must admit I don't use them and can't get them in Egypt anyway. I make them from scratch. But when I'm in the UK visiting my father we either go out every day for a carvery or a curry or I do buy the frozen stuff and give it a quick blast in the oven.
Tastes fine enough really.
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kerouac2
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Re: British food
« Reply #167 on Oct 27, 2010, 6:07pm »		[Quote]
I am almost regretting that Marks & Spencer pulled out of France. Their supermarket section was a constant journey of discovery for me.
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onlymark
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Re: British food
« Reply #168 on Oct 27, 2010, 7:02pm »		[Quote]
M&S opened a store in Frankfurt when I lived there. It was a massive place on several floors with the food area in the basement.
I was in heaven.
But for some reason it only lasted a few months until they closed it, and about a year later left the building for it to become another clothes store.

However, my one claim to fame is that I saw Robert Mugabe in there one Tuesday afternoon. He apparently had a few hours stopover in Frankfurt and thought he'd buy a few goodies to take home with him.
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Re: British food
« Reply #169 on Oct 27, 2010, 7:16pm »		[Quote]
M&S closed every store on the continent in 2001. The stores in France were the only ones making a profit. Currently, they have some stores in Serbia, Montenegro, Slovenia, Slovakia, Estonia and Romania in Europe, so perhaps they will creep back to the other countries if all goes well.
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tod2
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Re: British food
« Reply #170 on Oct 29, 2010, 2:42pm »		[Quote]
Very grateful for the link to the foolproof Yorky pud recipe Imec! It is so different to the ones I've tried - using Bread Flour for one thing! Going to give it a go soon as we have a roast beef - I like prime rib roast on the bone best.
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Re: British food
« Reply #171 on Oct 29, 2010, 2:48pm »		[Quote]
Well, as I said, it's not truly YP, but it has produced very consistent and more than acceptable results for me - and as an added bonus, the kids (even the very picky one) love it!
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Re: British food
« Reply #172 on Oct 29, 2010, 3:44pm »		[Quote]
Our Marks and Sparks closed too. The Montréal branch was always full. I think they did a lot better with undergarments than with a lot of their street clothing, which could be dowdy, though they did have quality basics and excellent men's sweaters (I bought them as gifts for relatives). And the FOOD!

After they closed, I was happy to come upon M&S in Amsterdam and in Paris. Wonder why they weren't profitable in Amsterdam - there were lots of customers, not just browsing but buying. Management problems?

I'm not at all surprised that Mugabe had acquired a taste for British treats.
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tod2
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Re: British food
« Reply #173 on Nov 2, 2010, 8:49am »		[Quote]
Lagatta - Mugabe and his 'designer outfits' wife. I wouldn't be surprised if most of what he flies in for his household comes from Harrods - also loads of frozen Yorkshire puds!
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myrt
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Re: British food
« Reply #174 on Nov 6, 2010, 3:03pm »		[Quote]
I have enjoyed reading this thread - apart from the scurrilous slur on the Bedfordshire Clanger. I was born in Bedfordshire and my nan was the Clanger Queen....flaky soft suet pastry, piping hot pork and onion in rich gravy and then, after a quick swig of water, into the glorious fruity bit - usually homegrown apple and cinnemon. Nanna used to make it with jam for the workers in the fields but they'd retired from dairy farming by the time I'd arrived...so we got the posh version.
You have no idea......... 8-)

And just to throw a clanger in the works - Yorkshire pudding trickled with Golden Syrup was a real treat for us as kids and far nicer eaten that way....
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bixaorellana
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Re: British food
« Reply #175 on Nov 6, 2010, 4:47pm »		[Quote]
Long, long ago, the ancestors who brought my family name to North America came from Bedfordshire. So, clangers are part of my heritage, right? :D

You know, that makes so much sense to have Yorkshire pudding served with something sweet. There is a cruller here that's essentially a choux pastry or Yorkshire pudding -- unsweetened, eggy, puffy pastry, finished off with powdered sugar on top or with a cream filling.
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myrt
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Re: British food
« Reply #176 on Nov 6, 2010, 6:13pm »		[Quote]
Wow, Bixa! Your ancestors came from Bedfordshire! That's brilliant! Certainly you should retain a clan relationship with The Clanger......maybe experiment with a Mexican version.......coo! ;D I come from a long line of peasants - many of the women in my family were lace makers - another ancient tradition from Bedfordshire - does that clang any bells with you? ;D
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bixaorellana
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Re: British food
« Reply #177 on Nov 6, 2010, 10:00pm »		[Quote]
Why, yes! I'm sitting here at this very moment, bolster on my lap, furiously flinging bobbins to create yet another furbelow for milady of the manor.

Seriously, thanks for the occupational nugget. I know nothing except for dates & places of birth.
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cheerypeabrain
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Re: British food
« Reply #178 on Nov 15, 2010, 7:58pm »		[Quote]
I lived in Bedfordshire too...it's where Myrt and I met as sweet innocent 11 year olds. Bosom friends ever since...

I make my own yorkshire pudding, I have a battered old roasting tin that my Ma gave me when I left home (it was old even then) and so long as I use that the pudding is perfect....also make little individual ones in muffin tins if we have guests for Sunday lunch...they look so much prettier....

I do think that we tend to overcook our meat here...that used to be out of necessity because of tainted meat, but these days there is no excuse....My Dad, OH and sons all prefer their meat 'well done' whereas I (being MUCH more sophisticated) like it medium rare....
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casimira
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Re: British food
« Reply #179 on Jan 9, 2011, 12:31pm »		[Quote]
Low and behold,and I am here to eat my words,maybe.... A new restaurant has opened here in NOLA to rave reviews,and,it's a British food establishment.
I have yet to go,but plan to soon.
I will most definitely be reporting back here on my experience there.A very good friend,actually, two friends have been and loved it. Owned by a pair of Brits,chefs Richard Knight and James Silk whose previous chef experience was in London at Fergus Henderson's famous London restaurant,St. John.

Here's the link to: https://sites.google.com/site/feastneworleans/
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