Referring to an earlier blog post where I was ranting off about Cornish pasties and their regional identity protection status (see here), well now is the Bakewell tarts turn!
Bakewell tart; don't you just love it!
Unlike the Cornish pasty the Bakewell tart has so far not been granted any regional identity protection, but I am not surprised at all. You see the almond flavoured sponge topped jam tart found in most shops and supermarkets that most of us know as Bakewell tart is actually a far cry from tradition, and resembles little by comparison to its regional namesake.
'Jam tart topped with almond flavoured sponge cake? That's never been a proper Bakewell!'
A small market town in Derbyshire, UK, Bakewell is quite an attraction to tourists; partially due to the traditional 'tart' or 'pudding' that originated there, but also due to its 'Olde England' charm and the annual traditions in the area such as the 'Bakewell Show' and 'well dressings' (a pagan ritual originating from Derbyshire). There are a few commercial premises within Bakewell that claim to bake and sell Bakewell puddings and Bakewell tarts made to the original recipe.
Although I now live in Nottinghamshire I was born and grew up in Derbyshire, and I still class myself as a Derbyshire man, so matters associated with the area are close to my heart.
Bakewell is also the only built-up area classed as a 'town' (all the rest are villages) that is located within the 'Peak District National Park', and the administrive headquarters of the 'Peak District National Park' authority is located within the town; other nearby towns of 'Matlock', 'Ashbourne', and 'Buxton' all fall outside the National Park boundary.
But enough of the tourist stuff for now, we're supposed to be talking about food here. So let's get back on track.
The famous Bakewell tart claims to originate from Bakewell but by tradition the original was actually a Bakewell pudding and not tart; although the town claims to be the birth place of the Bakewell tart also.
So what's the difference?
The Bakewell tart is made up of a shortcrust pastry base, a layer of jam (preferably raspberry), and topped with an almond flavoured sponge (and often with icing on top of that); whereas the Bakewell pudding is comprised of a puff pastry base, a layer of jam, and topped with an almond and egg based topping - the topping incorporates no flour whatsoever (unlike a sponge) and is made up entirely from ground almonds, egg and sugar - with the ground almonds acting like a type of flour.
Whether you choose to go for the tart or the pudding is down to your own preference but both are delicious.
Either way if you fancy having a go at making your own, whether on a shortcrust or puff pastry base I personally believe that the topping recipe below gives the best results; it is the one I use regardless of what pastry base it has.
110g (4oz) ground almonds
110g (4oz) caster sugar
50g (2oz) butter, softened
3 eggs, beaten
1/4 teaspoon almond essence
Beat all together, preferably with an electric mixer
Pour an equal amount into each jam lined pastry case
Bake at 200 C / 400 F/ Gas 6 for about 30 minutes or until the filling is set and spongy
So easy to do and absolutely delicious!
Thursday 30 June 2011
Thursday 23 June 2011
New hub post for your reading pleasure
Just finished posting another great hub to HubPages.
Click on this link and check it out please!
Here's one I made earlier!
Don't forget to share them with everyone.
Thanks!
Click on this link and check it out please!
Here's one I made earlier!
Don't forget to share them with everyone.
Thanks!
A load of waffle about tatties
Although not British originally but brought into the UK in the middle-ages from the land now known as America, potatoes have become a staple food here in Britain; as popular in the UK as rice in Asia. Thousands of tons of potatoes (spuds, tatties) are now grown in this country to meet consumer demand.
Many traditional British recipes use potatoes as a main ingredient. some of the most popular UK meals have them: the Sunday roast, fish and chips, bangers and mash, fish pie, fish cakes, shepherd's pie, cottage pie, and Cumberland pie (what's the difference? shepherds pie uses lamb meat, cottage pie uses beef, and Cumberland pie can be either but with an extra layer of cheese or breadcrumbs - sometimes both - on top), many stews and casseroles, hot pot is a casserole made using sauted potato slices.
So looking at the above list we see that potatoes are used and cooked in a variety of ways: Chips are traditionally fried, but so are sauted potatoes, French fries, American fries, and crisps; Sunday roast usually has both roasted and boiled potatoes - the boiled potatoes often being mashed - on the subject of mashed potatoes we find that shepherd's pie, Cumberlsnd pie, cottage pie, fish pie and fish cakes all use mashed potatoes. Stews and casseroles contain boiled (but not mashed) potatoes, whereas jacket potatoes are baked in the oven with the skin left on; potato wedges are also often cooked with the skin on and are either oven baked or fried.
Any traditional savoury British meal without some form of potato is often difficult to imagine.
Not bad for something originally introduced from abroad.
 |
| The humble spud of many varieties |
So looking at the above list we see that potatoes are used and cooked in a variety of ways: Chips are traditionally fried, but so are sauted potatoes, French fries, American fries, and crisps; Sunday roast usually has both roasted and boiled potatoes - the boiled potatoes often being mashed - on the subject of mashed potatoes we find that shepherd's pie, Cumberlsnd pie, cottage pie, fish pie and fish cakes all use mashed potatoes. Stews and casseroles contain boiled (but not mashed) potatoes, whereas jacket potatoes are baked in the oven with the skin left on; potato wedges are also often cooked with the skin on and are either oven baked or fried.
Any traditional savoury British meal without some form of potato is often difficult to imagine.
Not bad for something originally introduced from abroad.
Wednesday 15 June 2011
Cottage pie, shepherd's pie & Cumberland pie – What’s the difference?
The only true answer of course is, “Who cares? They all taste good!”
The definitive answer would be, “Onions and minced or finely chopped meat topped with mashed potato!”
After hours of painstaking reasearch I think I finally have the answer! – shepherds pie is made from shepherds, cottage pie is made from cottages (watch out for the bits of grit), and Cumberland pie; well nobody seems to know for sure, perhaps it’s made with either but in Cumbria.
In a recent survey when asked what their spouses prefered, 9 out of 10 shepherd’s wives said their husbands prefered shepherds pie over the other two – the other 1 out 0f 10 were vegetarian. The only big exception was 8 out of 10 shepherdesses in the Lake District said their husbands prefered Cumberland pie. No surprise there then! The other 2 out of 10 – had no idea what our surveyors were on about.
In reality though; although none of the results of my research are set in stone it is commonly held that cottage pie is made using minced or ground beef, shepherd’s pie uses minced lamb or mutton, and Cumberland pie can be either but has an extra layer of breadcrumbs on top of the mash (and often cheese also).
The recipe is basically the same for all: minced meat and onions in gravy (sometimes carrots and/or peas are mixed in also but not always) topped with mashed potato, and baked in the oven uncovered so the top starts to crisp and brown. The precise amounts of each ingredient vary dramatically and are usually left to personal preference.
What I do know for sure however is that whether Cumberland, cottage, or shepherd’s all make a delicious hearty British meal, especially when served with some side veg and extra gravy over it all.
So there you have it, call ‘em what you like, they’re all good!
The definitive answer would be, “Onions and minced or finely chopped meat topped with mashed potato!”
After hours of painstaking reasearch I think I finally have the answer! – shepherds pie is made from shepherds, cottage pie is made from cottages (watch out for the bits of grit), and Cumberland pie; well nobody seems to know for sure, perhaps it’s made with either but in Cumbria.
In a recent survey when asked what their spouses prefered, 9 out of 10 shepherd’s wives said their husbands prefered shepherds pie over the other two – the other 1 out 0f 10 were vegetarian. The only big exception was 8 out of 10 shepherdesses in the Lake District said their husbands prefered Cumberland pie. No surprise there then! The other 2 out of 10 – had no idea what our surveyors were on about.
In reality though; although none of the results of my research are set in stone it is commonly held that cottage pie is made using minced or ground beef, shepherd’s pie uses minced lamb or mutton, and Cumberland pie can be either but has an extra layer of breadcrumbs on top of the mash (and often cheese also).
The recipe is basically the same for all: minced meat and onions in gravy (sometimes carrots and/or peas are mixed in also but not always) topped with mashed potato, and baked in the oven uncovered so the top starts to crisp and brown. The precise amounts of each ingredient vary dramatically and are usually left to personal preference.
What I do know for sure however is that whether Cumberland, cottage, or shepherd’s all make a delicious hearty British meal, especially when served with some side veg and extra gravy over it all.
So there you have it, call ‘em what you like, they’re all good!
Friday 10 June 2011
Food - Is traditional British cuisine being phased out in favour of foods with overseas influence?
Many UK foods and ingredients that are taken for granted nowadays were not originally from Britain. For example potatoes, peppers and other spices now regarded as everyday stuff in the UK, are now easily available and used in many recipes.
As the UK is a multi-cultural country over the years foreign influence has had a big impact on the type of foods eaten in Britain with many people and families moving from abroad to live here in the UK and of course bringing their own influences and recipes into the country. Also the ease of transportation over the last century or so has helped many people to travel abroad more often and find food influence and ideas from other nations. A couple of good examples are curry and pizza, both of which are enjoyed by many as a favourite food here.
Foods that are very popular with the Brits but not originally of national origin are endless: Bolognese, curries, kebabs, paella, many rice or past dishes, noodles, goulash, lasagne, kedgeree, chow-mein, sweet and sour, pizza, chicken supreme, coq-au-vin, frankfurters, the list goes on and on.
Although many of these foods are favoured throughout the UK I do feel that you can't beat a good old traditional British meal. Even many UK citizens whose families originated elsewhere love the traditional Sunday roast for example or fish & chips. You can't get much more traditional than that; or can you? For a start both of these use potatoes. The potato is not a native British plant but was introduced during the middle-ages by pioneers (so was tobacco unfortunately) from their travels to the west, now known as America.
Also some consider certain readily available meats such as chicken and rabbit to be British; wrong! Chicken was introduced into western Europe and the UK at about 1000 BC, so yes British chicken is rather ancient in origin but not entirely British. Rabbit, although numerous in the UK, is also a non-native animal but was introduced during the Norman conquest as a ready food source along with hare.
I feel I aught to justify what I'm writing here; I love most food whether foreign or not but I do feel however that so-called traditional UK foods are gradually disappearing in favour of foreign influenced cuisine.
Fortunately I love traditional British food as well as many foods originating from abroad, and I'm sure you do also, otherwise you wouldn't be reading this would you!
So to conclude no I don’t think traditional UK foods are dead but are gradually beginning to take a back seat. However with these articles I will be singing the praises of traditional British cuisine. A dying art maybe, but there are still many out there who like traditional food so not all is lost!
As the UK is a multi-cultural country over the years foreign influence has had a big impact on the type of foods eaten in Britain with many people and families moving from abroad to live here in the UK and of course bringing their own influences and recipes into the country. Also the ease of transportation over the last century or so has helped many people to travel abroad more often and find food influence and ideas from other nations. A couple of good examples are curry and pizza, both of which are enjoyed by many as a favourite food here.
Foods that are very popular with the Brits but not originally of national origin are endless: Bolognese, curries, kebabs, paella, many rice or past dishes, noodles, goulash, lasagne, kedgeree, chow-mein, sweet and sour, pizza, chicken supreme, coq-au-vin, frankfurters, the list goes on and on.
Although many of these foods are favoured throughout the UK I do feel that you can't beat a good old traditional British meal. Even many UK citizens whose families originated elsewhere love the traditional Sunday roast for example or fish & chips. You can't get much more traditional than that; or can you? For a start both of these use potatoes. The potato is not a native British plant but was introduced during the middle-ages by pioneers (so was tobacco unfortunately) from their travels to the west, now known as America.
Also some consider certain readily available meats such as chicken and rabbit to be British; wrong! Chicken was introduced into western Europe and the UK at about 1000 BC, so yes British chicken is rather ancient in origin but not entirely British. Rabbit, although numerous in the UK, is also a non-native animal but was introduced during the Norman conquest as a ready food source along with hare.
I feel I aught to justify what I'm writing here; I love most food whether foreign or not but I do feel however that so-called traditional UK foods are gradually disappearing in favour of foreign influenced cuisine.
Fortunately I love traditional British food as well as many foods originating from abroad, and I'm sure you do also, otherwise you wouldn't be reading this would you!
So to conclude no I don’t think traditional UK foods are dead but are gradually beginning to take a back seat. However with these articles I will be singing the praises of traditional British cuisine. A dying art maybe, but there are still many out there who like traditional food so not all is lost!
Thursday 9 June 2011
Cornish? pasty recipe
Just in case you fancy breaking the rules here's a couple of recipes to try.
Just don't forget to re-name them when their done!
CORNISH PASTY
The Cornish pasty is known and loved throughout Great Britain and Ireland and so simple and easy to make.
The pasty started life as lunch for Cornish tin miners, who with their hands often dirty from work, this hearty pasty could be held by the thick pastry crust without ruining the filling.
Here’s two Cornish pasty recipes to try.
RECIPE ONE
Serves 2 or 4
500g rump, chuck or skirt steak
125 -150g onion, chopped
90g turnip or swede, chopped
250g potato, peeled and thinly sliced
Salt, pepper and a good pinch of thyme
1. Make a firm pastry and roll out two dinner plate circles or four side plate circles. Leave to chill while you make the filling.
2. Cut the skin and gristle from the meat and chop it up.
3. Season with salt and pepper and then layer the filling ingredients to one side of the pastry circles. Or mix them together.
4. Brush edges with egg, flip over the pastry to form a half-moon shape, and twist the
edges to give a rope effect. Brush over with egg and make two small holes at the top
for steam to escape.
5. Bake at 200ºC for 20 minutes then lower the heat to 180ºC for a further 40 minutes.
Protect the pastry with butter papers if they brown too quickly.
RECIPE TWO
For the filling:
200g swede, peeled and roughly cut into 1½cm pieces
1 large baking potato, peeled and cut into 1½cm pieces
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
500g rump or rib steak, trimmed of fat and chopped into 5mm pieces
250ml beef stock
1 tablespoon Worcestershire sauce
For the pastry:
500g plain flour
2 teaspoons salt
125g butter, chilled and cut into small pieces
125g lard, chilled and cut into small pieces
A little milk, to mix
1 egg, beaten, to seal and glaze
Method:
1. To make the filling: heat half the oil in a frying pan and gently fry for 2-3 minutes until
soft. Remove from the pan and put to one side. Heat the pan over a high heat, add
the rest of the oil, season and add the meat. Cook over a high heat for 3-4 minutes,
turning until evenly browned. Remove the meat from the pan and add to the onions.
2. Add the stock to the pan together with the Worcestershire sauce, and boil rapidly until
you have only 2-3 tablespoons of liquid left. Add the meat and onions back to the
pan and simmer until the sauce has reduced until it is just coating the meat.
3. While the sauce is reducing, cook the potatoes and swede in separate pans of salted
boiling water until just tender. Drain and mix into the meat.
4. To make the pastry: mix the flour and salt together, then rub the butter and lard into
the flour with your fingers or mix it in a food processor until it has the texture of fine
breadcrumbs. Mix in some milk a tablespoon or two at a time or until a smooth rollable
dough forms that leaves the sides of the bowl clean.
5. Roll out the pastry on a lightly floured board to a thickness of about 3mm and using
a plate or bowl as a template, cut out 6 circles about 18cm in diameter. Spoon
the filling evenly in the centre of 6 discs of pastry. Brush around the edges with the
beaten egg and bring the edges of the pastry up around the filling. Crimp the edges
together with your fingers, or roll the edges back then crimp them. Brush the tops with
the remaining egg mixture and cut a small slit in the top for steam to escape. Chill for
about 30 minutes.
6. Pre-heat the oven to 200ºC. Bake the pasties for 20 minutes, then turn the oven down
to 180ºC and cook them for another 20 minutes or so until golden brown. If the pasties
are browning too fast, cover them with foil or greaseproof paper (if they are going to
be reheated, finish cooking them while they are still quite pale brown).
Just don't forget to re-name them when their done!
CORNISH PASTY
The Cornish pasty is known and loved throughout Great Britain and Ireland and so simple and easy to make.
The pasty started life as lunch for Cornish tin miners, who with their hands often dirty from work, this hearty pasty could be held by the thick pastry crust without ruining the filling.
Here’s two Cornish pasty recipes to try.
RECIPE ONE
Serves 2 or 4
500g rump, chuck or skirt steak
125 -150g onion, chopped
90g turnip or swede, chopped
250g potato, peeled and thinly sliced
Salt, pepper and a good pinch of thyme
1. Make a firm pastry and roll out two dinner plate circles or four side plate circles. Leave to chill while you make the filling.
2. Cut the skin and gristle from the meat and chop it up.
3. Season with salt and pepper and then layer the filling ingredients to one side of the pastry circles. Or mix them together.
4. Brush edges with egg, flip over the pastry to form a half-moon shape, and twist the
edges to give a rope effect. Brush over with egg and make two small holes at the top
for steam to escape.
5. Bake at 200ºC for 20 minutes then lower the heat to 180ºC for a further 40 minutes.
Protect the pastry with butter papers if they brown too quickly.
RECIPE TWO
For the filling:
200g swede, peeled and roughly cut into 1½cm pieces
1 large baking potato, peeled and cut into 1½cm pieces
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
500g rump or rib steak, trimmed of fat and chopped into 5mm pieces
250ml beef stock
1 tablespoon Worcestershire sauce
For the pastry:
500g plain flour
2 teaspoons salt
125g butter, chilled and cut into small pieces
125g lard, chilled and cut into small pieces
A little milk, to mix
1 egg, beaten, to seal and glaze
Method:
1. To make the filling: heat half the oil in a frying pan and gently fry for 2-3 minutes until
soft. Remove from the pan and put to one side. Heat the pan over a high heat, add
the rest of the oil, season and add the meat. Cook over a high heat for 3-4 minutes,
turning until evenly browned. Remove the meat from the pan and add to the onions.
2. Add the stock to the pan together with the Worcestershire sauce, and boil rapidly until
you have only 2-3 tablespoons of liquid left. Add the meat and onions back to the
pan and simmer until the sauce has reduced until it is just coating the meat.
3. While the sauce is reducing, cook the potatoes and swede in separate pans of salted
boiling water until just tender. Drain and mix into the meat.
4. To make the pastry: mix the flour and salt together, then rub the butter and lard into
the flour with your fingers or mix it in a food processor until it has the texture of fine
breadcrumbs. Mix in some milk a tablespoon or two at a time or until a smooth rollable
dough forms that leaves the sides of the bowl clean.
5. Roll out the pastry on a lightly floured board to a thickness of about 3mm and using
a plate or bowl as a template, cut out 6 circles about 18cm in diameter. Spoon
the filling evenly in the centre of 6 discs of pastry. Brush around the edges with the
beaten egg and bring the edges of the pastry up around the filling. Crimp the edges
together with your fingers, or roll the edges back then crimp them. Brush the tops with
the remaining egg mixture and cut a small slit in the top for steam to escape. Chill for
about 30 minutes.
6. Pre-heat the oven to 200ºC. Bake the pasties for 20 minutes, then turn the oven down
to 180ºC and cook them for another 20 minutes or so until golden brown. If the pasties
are browning too fast, cover them with foil or greaseproof paper (if they are going to
be reheated, finish cooking them while they are still quite pale brown).
Tuesday 7 June 2011
Regional identity protection rant
So what's that all about then?
Apparently it means that it can now only be sold with the 'Cornish pasty' label if it was actually made in Corwall to a traditional Cornish recipe, and this is meant to protect its regional identity.
If it was made anywhere else other than Cornwall the label needs to be revised like so; 'pasty formerly known as Cornish', 'Cornish style pasty', 'beef, onion, potato and swede pasty' or whatever, but not 'Cornish'.
Oh and by the way, it's allowed to be cooked - or should I say baked - elsewhere as long as it was actually made - or should I say constructed - in Cornwall - to the traditional recipe of course.
Surely the fact that in the past it has been allowed to be made anywhere is what made it so popular in the first place! Just like some other popular foods that now have similar regional identity protection.
Most of the top supermarkets in Britain - I think it best not to actually name them here, don't want to get in trouble; you'll have to look it up on the net - claim that their Cornish pasties are already made in Cornwall.
Yeah right!
I remember not too long ago working in a factory that made Cornish pasties - and loads of other pies and pasties - for most of the top UK supermarkets and guess where it was located?
'Lincolnshire'
At the time it was one of the biggest UK producers - if not the biggest - of pies and pasties - including Cornish ones - for most of the leading supermarket chains. Whether they still do or not I don't know but it was big business to them then.
I don't know! Maybe I'm wrong, but I think that the supermarkets are not being entirely honest with us!
Pete
Subscribe to:
Posts (Atom)