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Author Topic: Local recipes  (Read 9243 times)

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You

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Local recipes
« on: Aug 25, 2004, 13:56 »
Does anyone have any local speciality recipes which they would like to share and keep alive for a few more generations.

Nanna's perfect stotty cakes with Pease Pudding, Pidgeon Pie or Rabbit A'la Guiness with dumplings.  Feel free to post them and we'll feel free to make em and eat em. :wink:


Old-Fashioned Bread-And-Butter Pudding



Prep: 10 min Bake: 1 hr

 2 tablespoons butter, at room temperature
 10 slices firm white bread
 1/2 cup raisins
 4 large eggs
 3/4 cup sugar
 1 teaspoon vanilla extract
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 3 cups milk

1. Heat oven to 350 F. Have ready a shallow 2-quart baking dish and a large roasting pan.
2. Butter one side of bread slices. Cut each in 4 squares. Arrange in dish, buttered side up and slightly overlapping. Sprinkle with raisins.
3. In a medium-size bowl, beat eggs with 1/2 cup of the sugar, the vanilla, cinnamon and nutmeg. Beat in milk until blended. Pour evenly over bread. Sprinkle with remaining sugar.
4. Place dish in pan. Add enough hot water to pan to come about halfway up sides of the baking dish.
5. Bake 50 to 60 minutes, until knife inserted near center comes out clean. Remove from water to a rack. Serve warm, at room temperature or cold.

* Serves 8.

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Offline PR-40

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re: Local recipes
« Reply #1 on: Aug 25, 2004, 20:37 »
Now you're talking! GRUB.
What exactly are you looking for, is it north east dishes, or from any where .?

I remember my old Mum making Curd Tarts,  :) (no T ) they were a north east thing.The filling of these tarts were made from sower milk,they used to strain the milk through muslin I think then add suger and raisins.Then they would make a short crust pastry,and make as jam tarts,only fill with curd instead of jam.
They sound crap but they are realy good.I'll try to get hold of the recipe for you if I can.   :)

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You

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re: Local recipes
« Reply #2 on: Aug 25, 2004, 20:47 »
Ideally traditional NE dishes from your past but if you remember a good one which you think I'll like then please post it.

I remember my mother used to make a pie crust with stewed meat and veg in the pie.  The crust needed to be supported with a cup before it went into the oven.  The meat just melted in yer mouth and the gravy was like Ambrosia.

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Offline PR-40

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re: Local recipes
« Reply #3 on: Aug 26, 2004, 10:03 »
Lubly Jubly
                 They used to do the same with rabbit,and we used to fight over the soggy bit of pastry where the gravy may have touched it during cooking.
Ox tail stew and soup were another good standby,but this mad (Ex)disease put pay to that.

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osbega ethelwulf

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re: Local recipes
« Reply #4 on: Aug 26, 2004, 10:56 »
As Mr E has already mentioned in another posting one of my Mothers regular teas was the dreaded mince on toast which has now passed into the annals of history so here is the recipe

1) cook some mince
2) toast some bread
3) place no. 1 on no. 2
4) pull face and grumble
5) get leg slapped

ENJOY!!!!

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Chris

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re: Local recipes
« Reply #5 on: Aug 26, 2004, 13:59 »
Did anybody ever used to have panackalty when they were younger?

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Offline Bookworm

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Re: re: Local recipes
« Reply #6 on: Aug 26, 2004, 17:55 »
Quote from: Chris
Did anybody ever used to have panackalty when they were younger?


That's slices of potato and onions and corned beef, made into a kind of casserole isn't it? Very nice. I like it with some crusty bread to mop up the stock.

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Chris

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re: Local recipes
« Reply #7 on: Aug 27, 2004, 08:13 »
Quite right Data Reaper! Although I think that everybody's Mam has their own recipe for it.

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You

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re: Local recipes
« Reply #8 on: Aug 27, 2004, 09:00 »
I would stick a couple of OXO in there too

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SAFC1BeerMonster

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Re: re: Local recipes
« Reply #9 on: Aug 27, 2004, 11:04 »
Quote from: Data Reaper
Quote from: Chris
Did anybody ever used to have panackalty when they were younger?


That's slices of potato and onions and corned beef, made into a kind of casserole isn't it? Very nice. I like it with some crusty bread to mop up the stock.


Very nice it is too.  The main ingredients are there and then its up to the chef to add their own unique taste.

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catweasle

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re: Local recipes
« Reply #10 on: Oct 29, 2004, 22:09 »
our panaculty was alternating layers of sliced potatoes then onions topped off with bacon spread accross the top with a gravy base .tasted even better after reheating again

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tenerifejohn

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re: Local recipes
« Reply #11 on: Oct 30, 2004, 08:16 »
aye panaculty - they will be serving it in the top London restaraunts next along with our black pudding.

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