As a follow on from my earlier post about Bakewell tart and Bakewell pudding I have decided to feature some regional UK recipes on this blog; starting of course in Derbyshire (my birth place) and then over time branching out across the whole country.
The aim is also to act as an introduction to the regional British recipe book that I am currently working on, which I hope to release in time for Christmas; but don’t bank on it because it is a massive book that will take me some time to complete. The book will contain over 100 regional UK recipes which I will need to edit and illustrate.
But this is not the only project I am working on.
I am currently working on 6 different projects: a British regional recipe book, an audio to accompany my already published pet bird guide book, video versions of all my articles, another online media tutorial ebook to accompany the one already published, video tutorials to go with both my media ebooks, and (you’ll love this) a UK regional recipe calendar for 2012, plus I am continuously researching for my many projects; as well as trying to maintain 6 different blogs – so as you can understand, I’m a busy man.
Back to the main point of this particular blog post:
Below are two other traditional Derbyshire recipes I have unearthed in my research. The ‘brides pie’ was a little outdated (by about 2 centuries) so I have had my dedicated team (me) working tirelessly on this to come up with a modern day alternative.
ENJOY!
Moorland Tart – Derbyshire
Ingredients:
Pre-made shortcrust pastry
¼ lb / 125 g sugar
¼ lb / 125 g chopped peal
¼ lb / 125 g currants
3 oz / 85 g butter or margarine
2 eggs (hard-boiled and finely chopped)
½ nutmeg (or ground nutmeg alternatively)
Method:
Prepare some pastry cases
Warm butter gently to melt
Add the remaining ingredients and mix well to form a spread
Line the pastry cases with the mixture
Bake in preheated oven 180 ° C / 350 ° F / Gas 4 until set
A Bride’s Pie – Derbyshire
This recipe has been adapted to modernise it, as it is taken from a very old Derbyshire recipe source. Whether this is still made in the region, or anywhere for that matter is unclear but for tradition’s sake here goes.
Ingredients:
Pre-made puff pastry
2 calves feet (I suppose some beef or veal will suffice if necessary)
1 lb / 500 g beef suet
1 lb / 500 g apples
1 lb / 500 g dried currants
¼ lb / 125 g raisins
¼ oz / 7 g cinnamon
¼ oz / 7 g mace
¼ oz / 7 g nutmeg
*2 oz / 60 g candied citron (peel)
*2 oz / 60 g candied lemon, thin cut
(* maybe 4 oz / 120 g mixed peel might be easier to get hold of)
Glass of brandy
Glass of champagne (fizzy wine is cheaper)
Method:
Boil the calves feet, then pick the meat from the bone and chop very finely (or cook the meat and chop it very finely)
Mix all the other ingredients (apart from the pastry of course) together with the meat
Place mix in pie dish and cover with rolled puff pastry
Decorate with more pastry and bake in oven (temperature unknown) so I suggest 180 ° c / 350 ° F / Gas 4 until pastry well risen and starting to brown.
It might be advisable to heat the filling up before using otherwise the crust may cook whilst the filling stays cool. Stick it in the microwave or warm gently in saucepan, stirring frequently.
The original recipe calls for a glass ring to be hidden inside the pie, assumingly for the said bride to find, but I wouldn’t advise this, maybe a metal ring or a coin would be a safer option. If you’d like a word pad file of the original script I had to work with then please emal me at prenterprises2010@gmail.com and I’ll be happy to oblige.
If you would like a free pdf of these and the Bakewell recipes for you to print out please drop me a short email with the words ‘R Derbys’ in the title, and I will email it out to you as soon as I can.
Thanks!
prenterprises2010@gmail.com
Wednesday, 6 July 2011
Thursday, 30 June 2011
Bakewell pudding and Bakewell tart
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!
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, 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!
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