#277 Hazelnut Stuffing for Poultry and Lamb

I mentioned in the last post that people don’t make their own gravy anymore, well the same goes for stuffing. I have to admit, I don’t often make stuffing for roast poultry normally, though I have for the blog before. Every time I do, it comes out delicious and is always better than even the poshest pre-made supermarket pap. So I thought I was well overdue making some (which I think is also called dressing in the USA, non..?).

This one, I thought looked interesting – with its earthy hazelnuts and piquant-sweet preserved ginger; just the thing for a climate that is never really wintry. After all, the main reason that I haven’t cooked more food like this in Houston is because it is so bloody hot all the time and I don’t necessarily want roast meats. Anyways, this one seemed good and light and reasonably summery.

Griggers makes a point of highlighting the quality of hazelnut required for the recipe – pre-roasted and chopped hazelnuts are fine, she says, but you really want some slow roasted whole Italian ones from Avellino near Vesuvius, where they have been grown since Roman times. I’ll just pop over and fetch some. I couldn’t get those of course, but I did get Roman ones, so that pretty good I reckon, bearing in mind where I am!

Julian of Norwich with Hazelnut. For some reason.

If you want to be truly old-school, you can use cobnuts, which can still be found growing around the southern counties of England, in particular Kent. FYI: cobnuts were the original nut used in the game of conkers before the horse chestnut was introduced into Britain.

Stuffing is the easiest thing in the world to make. To start chop a large onions and soften it in two ounces of butter – keep it on a medium heat with a lid to prevent to browning. Once cooked, add the following ingredients in the following order: four ounces of fresh breadcrumbs; two ounces of toasted, chopped hazelnuts; four knobs of preserved ginger*, chopped; grated rind of half a lemon; the juice of a lemon; one large beaten egg; salt and pepper; and two tablespoons of chopped parsley. Now you can use the stuffing for whatever you like. If this is for turkey, you may need to double, or even treble the amounts given here.

If you are using it to stuff a bird, make sure you weigh it after it has been stuffed so you can include the extra weight in the cooking time.  Also, it is best to stuff the neck end rather than the cavity, as the stuffing doesn’t go stodgy; just loosen the skin and stuff it in, securing it all by folding the neck skin under the bird. Any left can go into the cavity – but only pack it loosely.

*If you can’t get preserved ginger then use ginger preserve (i.e. ginger jam), or miss it out entirely and replace it with the chopped liver of the bird(s) and a heaped teaspoon of thyme.

#277 Hazelnut Stuffing for Poultry and Lamb. Absolutely delicious and definitely the best stuffing so far in the book! It was sweet and earthy and the nuts had gone wonderfully soft and translucent, giving out their flavours into the rest of the mixture. The lemon and ginger lifted it all very well and stopped it from being too heavy. This is going into my everyday repertoire. 9/10.

#276 Giblet Gravy

It’s such a shame that the art of gravy making has been lost. This gravy is rather posh, containing things like veal and vermouth. You don’t need to add these sorts of things every time you make it, but even basic gravy is so much more delicious than any from a packet. I know it takes more planning and time, but it’s not that difficult really – mainly a bit of simming. I haven’t used gravy granules for a good couple of years now…

I’ve been meaning to do this recipe for ages – but finding chickens with giblets these days is difficult in Britain. The reason being, apparently, that people would keep forgetting to remove the giblets in their little plastic bag from the carcass before roasting it. Idiots ruining things for the rest of us, as per usual! It is also difficult finding veal in Britain too. In America however, it is pretty common. However both chickens with giblets and veal are everywhere. So I invited my friend Danny round for a roast dinner – the first I’ve made since the move over here. I don’t know why I put it off, the heat I suppose. Roast chicken and stuffing (see the next post, when I write it!) with Yorkshire puddings (my recipe here, Grigger’s here) and mashed potatoes are as manna from the Gods as far as I’m concerned. Danny had never had Yorkshire pudding before. What is that about!?

To make the gravy you’ll need a set of turkey giblets or two sets of chicken giblets – Grigson says to not include the liver, but my Mum always used it for hers and it’s good gravy that she makes! – two quartered carrots, one halved onion, either a quarter of a pint of dry white wine or 90 mls of dry white vermouth (I went with the former), a bouquet garni (see here for a post on what should go in a bouquet garni), and eight ounces of casserole veal that has been cut into pieces. Put all these ingredients into a saucepan over a high heat. When the alcohol has boiled up and the giblets and veal has changed colour, add two tomatoes that have been halved plus enough water to just cover things. Season with salt and pepper. Cover and simmer for two hours. Strain the stock.

In another pan, melt and ounce and-a-half of butter and let it cook until it turns a golden brown – a noisette brown as it is called in the trade, a good name because it does change its aroma as well as its colour and a definite nutty smell emanates. This change happens quite quickly so don’t take your eye off it. Now stir in a level tablespoon of plain flour (you can add more if you like a thick, thick gravy). Pour over the hot stock and allow to simmer covered quietly for a further half an hour. Check the seasoning.

If you are making a chicken gravy, add the juices from the roasting pan (as I did). For turkey, pour the fat away and add a glass of Madeira wine to it. Boil it up and serve it separately from the giblet gravy.

Check out that layer of butter settling out there!

I can't believe I had no gravy boat; how embarrassing.

#276 Giblet Gravy. This was a long time coming, and it was certainly worth the wait. Rich and satisfying with a good herby flavor from the thyme I added. The best gravy I have ever made that for sure – and definitely the most indulgent. The veal, by the way, didn’t go to waste, I fished them out and serve the chunks with the meal. Waste not, want not! Anyways, an excellent recipe – 9/10.

#275 Pears in Syrup

"Your old virginity is like one of our French withered pears: it looks ill, it eats dryly." Bertram, As You Like It

    

What a great quote. Shakespeare was such a bitch.

This is an old, old recipe that Griggers herself has updated rather. In Medieval times a variety of pear called Wardens were used that were rock hard and required an hour’s cooking beforehand. These days, we use eating pears so it’s a lot quicker to make. It is best though to use unripe pears for this, though it doesn’t really matter what kind.

I chose to do this recipe as the dessert to a vegan meal I cooked with my good friends Danny and Eric. I was quite surprised that there was anything vegan in the book! In fact, of the remaining desserts this was the only one.

A some of you may know, one of my gripes is picky eaters. Vegetarianism and veganism don't come under that term ofr me though. I think making a moral stance against eating animals or using the products of animals certainly has a lots of merit. Not eating honey is a bit stupid though. Anyway, what IS annoying is veggies who ARE picky. I mean, what is the point of restricting your diet if you don't like most stuff anyway. Luckily noone fell into that category this night!

It’s an easy recipe that can be done well in advance.

Start by peeling, halving and coring the pears – you will need one per person according to Jane. Pop them in a pan in a single layer and pour over enough red wine to cover them. Add too, two tablespoons of sugar, a cinnamon stick and a good pinch of ground ginger. Cover them and bring to a simmer until they are nice and tender. This takes a good 25 minutes, but the time will depend on the variety and ripeness of the pears used. Remove the pears with a slotted spoon and keep warm whilst you boil down the wine until you get a nice slightly syrupy sauce. Add more sugar if you like. Pour over the pears and allow to cool. No need to serve anything else with them.

[If you don’t want to use wine, it can be adapted – swap the wine for water and the cinnamon for a split vanilla pod and add one sliced quince for every two pears cooked. Cook the fruit slowly to achieve a honey scented deep red sauce.]

#275 Pears in Syrup. This was a really good dessert. I’d actually put this one off because I expected to dislike it, but was totally wrong. The concentrated red wine sauce wasn’t heavy or sickly like I thought it would be, but light and refreshing. It must have been the pears and the spices that lightened the whole affair. That said, we could only manage half a pear each. The pudding looked quite impressive too with the dark, almost indigo sauce and the creamy-white pear flesh inside. Great stuff. 8/10.

#274 Saffron Cake from Cornwall

"A man who is stingy with saffron is capable of seducing his own grandmother." Norman Douglas, 1848-1952

It goes without saying that saffron is a wee bit pricey. Only three tiny stigmas are plucked from each autumn crocus which means that a pound of saffron strands requires up to 75 000 flowers and can cost up to £2500 per pound in the UK and $5000 per pound in the USA. Lucky for us it is very pungent and is only needed in very small amounts. I bought a small packet for about $10 which I have used in a few dishes already like the Fifteenth Century Apple Fritters and the Coronation Doucet. In days of yore, if you wanted to impress your guests and flash your cash a bit, you couldn’t go far wrong by sprinkling some saffron your pottage or whatever. The long-distance trade in saffron goes all the way back to the second millennium BC at least and there has even been a war over it. It was also thought to cure the black plague. For this recipe it takes centre stage, and so it should, I love the stuff though it wouldn’t necessarily lead me to fisticuffs...

The saffron flower

For some reason saffron isn’t used that often in English cuisine – I only really see it pop up in Asian food and in fishy things like paella. However, it has hung on in the form of this bread from Cornwall. I’d not heard of it myself, but it is interesting in that this recipe predates the invention of raising agents such as baking powder, so to make it light, yeast is used. Because it’s fermented, it appears in the bread section of the book rather than the cake section.

The evening before you want to make the cake (actually cakes, as this recipe makes two) put a generous pinch of saffron strands into a few tablespoons of warm water. It will steep and infuse to make a stunning orange-coloured scented water.

Weigh out two pounds of plain flour and eight ounces of sugar then make the leaven. For the leaven, crumble an ounce of fresh yeast into a small bowl. Pour over a quarter of a pint of warm water along with 2 heaped tablespoons from the flour and a heaped teaspoon from the sugar. Whisk everything together and leave to rise and froth up for around half an hour. Mix the sugar and flour together in a bowl and place it in the warming oven for 10 minutes or so. Remove from the oven and mix in half a teaspoon each of nutmeg and cinnamon and a pinch of salt. Now rub in six ounces each of lard and butter. This is quite easy as the flour is warm.

By now the yeast should be metabolising like a crazy thing, so make a well in the centre of the flour and pour it in alongside the saffron liquid and strands plus half a pint of warmed milk. Using your hands, mix everything together to form a dough. Cover with a damp cloth or cling film and allow to rise and double in bulk. The time this takes depends on the temperature of your kitchen.

Knock-back the dough and mix in 8 ounces of mixed dried fruit and 2 ounces of chopped, candied lemon peel and place in two greased loaf tins. Cover again and allow to prove until they have puffed up. Bake in the oven for 40 minutes at 220°C (425°F). Let them cool for a few minutes before taking them out of the tins and placing them on a wire rack.

Jane doesn’t suggest a way to eat the cake but I ate it with some cream cheese and honey.

#274 Saffron Cake From Cornwall – this was rather unusual. The cake was leavened with yeast (was that a tautology?) rather than baking powder which made it rather dense; more a cross between a tea loaf and a scone than a cake. I wasn’t sure about it at first, but it grew on me rather. The saffron flavour came through and I thought it gave the cake slightly anaesthetic properties. I expect if you ate enough you could have a root canal without wincing no problem. I brought it into work where it seemed to go down quite well, which is always nice. People scored it quite highly, but I’m a right stingy marker – 5.5/10.





#273 Fifteenth-Century Apple Fritters (Fretoure owt of Lente)

I do so love the old, old recipes within English Food. I do so also love anything deep-fried, so I knew I’d like this one. A tricky thing about doing some of the apple receipts in this book is that most of them ask for Cox’s Orange Pippins which are not freely available here in Texas. However, I have found an excellent replacement for those sour and slightly soft little darlings; the Macintosh apple. So from now on any American Grigsoners can do the recipes almost as Jane intended. In fact they are so similar that I think they might have been selectively bred from Cox’s.

Although just a simple recipe to us now, this must have been a pretty expensive dessert to make because of the addition of black pepper and saffron. However, these old recipes don’t exactly reflect what commoners ate in the fifteenth century – the only recipes that were written down were those chefs that could read, and that meant chefs to the King and the like. Commoners couldn’t read or write and so those sorts of recipes are much more difficult to get hold of!

I imagine Richard III probably tucked into these the day before the Battle of Bosworth Field, well actually, Henry Tudor, since he was the one that won the thing…

Peel and core six Orange Pippins and slice them thickly. Place in a bowl with a liqueur glass of brandy and a good sprinkling of sugar. Let them steep for a few hours, making sure they all get turned in the sweet brandy. Meanwhile, make the batter. Start by pouring three tablespoons of nearly-boiling water over a pinch of saffron and let it steep. Measure out four ounces of flour and mix in one whole egg and the yolk of another (save the white for later on) along with a tablespoon of oil or clarified butter. Measure out half a pint of milk and mix around half of that in too. Strain the saffron liquid into the batter and add more milk if it’s too thick along with a three gratings from the black pepper mill. Lastly, whisk the egg whites and fold that into the batter. Dip the apples in the batter and fry in oil until nice and golden brown. Serve it forth with some sugar sprinkled over it. I plopped on some lightly whipped double cream too.

#273 Fifteenth-Century Apple Fritters (Fretoure owt of Lente). These were a great end to the lobster that Danny and I cooked. The dessert was very easy too –good if people are round; you don’t want anything complex. The batter was really nice and light due to the egg white, though I couldn’t really taste the spices. No matter, because it was still a great pud! 7/10.

#272 Melted Butter

As our Jane quite rightly points out in English Food, many old recipe books suggest serving meat, fish and vegetables with good butter or good melted butter. This is not just high quality butter melted on the food, but a butter sauce not unlike hollandaise. The main difference being that flour is used to thicken the sauce instead of egg yolks, which makes the sauce much easier to make. In The Experienced English Housekeeper by Elizabeth Raffald, there are quite a few mentions of it, but no actual receipt. The recipe given here is from The Cook’s Guide by a certain Charles Elmé Francatelli who was briefly the chef at Buckingham Palace during the reign of Queen Victoria. Oh la-dee-da! (He left because he was disgusted with the filthiness of the kitchens.)

Anyways, the sauce seemed to be the perfect accompaniment to the poor old lobster I accidentally dismembered, then boiled. I’ll give the basic recipe and then the variations…

To make the sauce it is best to do the whole thing in a bain-marie or double boiler – i.e. a bowl over simmering water.  Weigh out 9 ounces of unsalted or lightly salted butter – Griggers suggests using a good Danish butter – melt one third of it in the ban-marie with some pepper and nutmeg. Next, stir in an ounce of flour and ¼ pint of cold water, using a whisk to prevent lumpiness. Heat until the sauce is at simmering point, then turn the heat right down and leave for 20 minutes for the sauce to thicken. Now beat in the rest of the butter piece by piece using the whisk. Add any flavorings you want at this point (see below for some suggestions). Season with lemon juice and salt, plus more pepper if required. Lastly, add a tablespoon of double cream for richness.

Flavorings:

Shrimp sauce – add some brown shrimp to the sauce at the end; use fish stock instead of water if you like

Lobster and crab sauces – add the chopped flesh plus some Cayenne pepper. If the lobster was a lady lobster with roe, then pass it through a sieve into the sauce.

Anchovy sauce – add some anchovy essence.

Herb sauce – add plenty of chopped herbs to the sauce near the end of cooking. For larger herbs like sorrel and spinach, steam and chop them before adding them to the sauce.

For the sauce I made, I didn’t want to chop the lobster up, so I stirred in the brown meat (which people think is inedible because of its consistency, but it is delicious) and some chopped parsley and provided it in a jug to be poured over the lobster halves.

Check out the fancy lobster tools!

#272 Melted Butter. I really like this surprisingly light sauce and it complimented the lobster brilliantly. Plus it was much easier than a sauce hollandaise – one didn’t have to stand next it hoping it wouldn’t split. I imagine it would be good to serve with fish, potatoes and asparagus for a Sunday lunch in the summertime. A definite winner this one.

#271 How To Boil Crabs, Lobsters, Prawns and Shrimps

A woman should never been seen eating and drinking, unless it be lobster and Champagne, the only true feminine and becoming viands.

Lord Byron 1788-1824

A freshly boiled crab or lobster is the most delicious crab or lobster. Apparently. In England, this is not something that commonly happens in a typical household. Like all our meat and fish, the animals that provide us with all that delicious protein are helpfully done away with by burly men in abattoirs, boats or warehouses.  We have lost touch with our food rather and find the idea of killing an animal for food ourselves distasteful. Pretending this doesn’t happen, in my opinion, is the distasteful act.

That said, I am not actually comfortable myself with killing animals, and as any previous reader of the blog will know, killing three eels was most distressing for me. Now it is the turn of some shellfish. This recipe is one that I never did back in England because I simply never saw live crabs and lobsters, prawns or shrimps in fishmongers. Houston, however, is a very different state-of-affairs. There’s live seafood in pretty much any supermarket you walk into here.

The lobster tank in Central Market, Houston

So if you stumble upon a live crab or lobster in the local fishmonger or supermarket here is what to do. Well, as you’ll find out, it maybe isn’t what you are meant to do….

The main point I wanted to get across is that boiling seafood can be humane (or at least no more or less humane than, say, killing a cow with a stun-gun). In English Food, Jane Grigson says that RSPCA guidelines suggest putting the animal in cold salted water and letting the water heat up – apparently when a certain temperature is reached, the creature expires ‘without suffering’. Guidelines have changed rather and nowadays it’s suggested that the little arthropod is popped into the freezer until it falls into a torpor. When plunged into the water, it’s dead before it has a chance to wake up. (The other method is to stab it in the top of the head using a sharp knife and a mallet.)

So, first things first, my mate Danny (who was helping me out with the cooking) got a lobster from Central Market. On the fishmonger chap fishing out the one we chose, I suddenly felt a pang of guilt, so we hurried to my freezer to get it nice and sleepy. Whilst we waited, the salt water into which it was boiled needed to be prepared. The water needs to be very salty. If you can, use sea water, if not dissolve enough sea salt so that the briny solution will bear an egg (this requires a lot of salt). Bring to the boil.

I was informed that the lobster would take 20 minutes or so to fall asleep. This was total nonsense, because 90 minutes later it was still moving around. Shit. By now we’d had a fair few glasses of wine due to the stress. A little later, the lobster seemed pretty inert, so we decided this was the time. Like, I said before, the idea of this post was to do away with some misconceptions about killing seafood in boiling water. So sure I was of this, I filmed the process, so you get a rare glimpse of me in action! Unfortunately things didn’t quite go to plan, and I may have reinforced those misconceptions. Oh dear.

Next time (if there is a next time) I’ll just throw the thing straight in!

Okay, back to the cooking. The cooking time is 15 minutes simmering for the first pound and then an additional 10 minutes for every extra pound.

For shrimp and prawns: 3 minutes for large prawns and for small shrimps, simply let the water come up to the boil again and they’ll be done.

Serve the shellfish simply, says Griggers, with brown bread, butter and lemon wedges.

#171 How to Boil Crabs, Lobsters, Prawns and Shrimps. Well that was an event! Aside from the auto-dismemberment episode, the cooking itself went very well. I split the lobster lengthways, removed the brown meat and used it to make a butter sauce (see next entry, when I write it!), and grilled the lobster with butter briefly. Delicious. 8.5/10.

#270 Mereworth Biscuits

The move back to Houston after almost a month back in England has left me very homesick indeed and definitely in need of some therapy of some kind, especially when Sunday came around. Personally, I find nothing more therapeutic that having a good baking session. Unfortunately, I could not arsed to leave my flat and buy ingredients.  The Teatime chapter of the book has received the most attention out of all the chapters, and I assumed that all the remaining recipes required either ingredients or equipment that I have not yet acquired.  Not so, these little savory biscuits; they are made up of just plain flour, butter, milk and a pinch of salt.

I’d not heard of these before, but they are supposed to be served with butter and cream cheese and that sort of thing. I don’t like to quote big chunks of Jane Grigson’s writings on the blog, but I think this post requires it – her little introduction to this recipe is so evocative that I can’t resist. Enjoy:

“We once looked down on the perfect Greek cross of Mereworth Castle through young beech leaves, not long after we had visited the Villa Capra at Vicenza, which stands right up on a dusty hill surrounded by long grass. And here in the spring countryside of Kent was this perfect replica, with the same collected elegance, far below the valley. I should like to see the kitchens of Mereworth, where these biscuits were made in the nineteenth century.”

God, she is good. It’s a shame she is no longer with us. She goes on to tells us that the recipe comes from a book called Choice Recipes by a certain Lady Sarah Lindsay.

Mereworth Castle

This recipe make quite a large number of biscuits, I imagine that the dough will freeze perfectly well like most biscuit doughs do. It’s also a very easy dough to make, so if you’ve never baked before, this could be a good initiation!

Begin by rubbing one ounce of butter into eight ounces of plain flour along with a pinch of salt. Make a well and add some hot milk, bring the dough together adding more hot milk until it becomes firm but soft. Give it a knead. There’s quite a lot of lee-way here, unlike pastry, the hot milk and kneading is supposed to make the dough stretchy and it can take quite a bit of liquid. If it is a little too wet, sprinkle with some more flour. The dough can now be rolled out extremely thinly – make it as thin as possible, so thin you can see the work surface beneath. Cut out two inch circles with a plain biscuit cutter and bake for no more than five minutes at 220°C (450°F) until slightly golden. Some will produce giant bubbles others will not, but they will look beautifully home-made! Keep somewhere airtight as they do go soft very easily.

#270 Mereworth Biscuits. These were quite nice and went well with whatever bit and bobs I found in the fridge to eat with them. I do like cheese and biscuits but rarely ever think to buy them, apart from at Christmastime. These were good, but there are more English savory bikkies that I personally think are better, so I’m going to give them a safe 5/10.

#269 Elizabeth David's Everlasting Syllabub

I made this syllabub to end to the little meal Hugh and I cooked for Maartin and Ninja. I’d had a feeling no one had tried one before as they have gone out of fashion rather. I’d only had one in my life before.

Syllabubs were very popular up until recently. Originally they were simply a mixture of ales or cider mixed with milk or cream, which was probably like a boozy curds-and-whey. The more solid, whipped and ever-lasting syllabubs first appeared in the seventeenth century, according to Griggers, although both were kinds were obviously eaten because recipes for both appear in the Experienced English Housekeeper by Elizabeth Raffauld from 1769 (I have recently got hold of a copy of it).

The recipe in English Food, is from a pamphlet called Syllabubs and Fruit Fools, written by the great Elizabeth David, but I thought I’d give this one from Elizabeth Raffauld too, you know, for those of you who want to keep it real. And have your own cow….

“To make a Syllabub under the cow

Put a bottle of strong beer and a pint of cider into a punch bowl, grate in a small nutmeg and sweeten it to your taste. Then milk as much milk from the cow as will make a strong froth and the ale look clear. Let it stand an hour, then strew over it a few currants well washed, picked, and plumped before the fire. Then send it to the table.”

Brilliant. Sounds awful.

Anyway, here the recipe from Ms David:

This serves four to six. Bear in mind that you have to start this one the day before you want to serve it.

To a small bowl, add 4 fluid ounces of white wine or sherry (I went with wine, as sherry seemed a bit too rich), 2 tablespoons of brandy and the pared rind and juice of a lemon. Cover the bowl and let the flavours infuse together overnight. Strain everything into a large bowl and dissolve into the liquor two ounces of caster sugar. Next slowly mix in half a pint of double cream and grate in some nutmeg. Whisk the syllabub until it almost reaches the stiff peak stage so it is still a little floppy. Don’t over-whip it. There’s nothing worse than over-whipped cream; it goes all weird and cloying. You have been warned. Spoon onto glasses or ramekins and cover with foil or cling film. Leave them somewhere cool. Sir Kenelm Digby in 1669 recommends ‘[a] tiny sprig of rosemary or a little twist of lemon peel’, so I pared some thin pieces of lemon peel and let those stand in sugar overnight too as a traditional garnish. I served them with those little caramelised biscuits you get with coffee, I forget their name.

#269 Elizabeth David’s Everlasting Syllabub. Quite a boozy affair, this dessert, and I have never really got used to alcoholic puds, we just do eat them these days. However, as far as those kinds of desserts go, this was a good one, and nothing like the awfulness that was the Whim-Wham. The lemon and the fact it was a whipped dessert made it feel lighter than it was. Hugh ended up scoffing loads of them and made himself sick. Oh dear. I can’t scoff, cos I did exactly the same with the Whim-Wham. 6/10.

#268 Potted Shrimps

Hugh and I invited our mates Maartin and Ninja around for some food so I thought it would be the perfect excuse to do a couple of Grigsons. Poor things. For a starter Hugh made some mackerel pate (I should get the recipe from him and put it on here) and I did these potted shrimps. I wanted to cook a recipe that I couldn’t do in America and this is one. I so far haven’t found anywhere in Texas that sells brown shrimp.

For those of you that don’t know, potted shrimps are a Lancastrian delicacy – they are going out of favour as many traditional foods are these days and, as far as I know, the only place that makes them is a small fishery in Morcambe Bay. They used to be very popular across the whole of the country after Young’s opened a shop selling them in London. The shrimps are fished and boiled on the boat before being dunked in the sea to cool off quickly. As the boat returned to land with its catch, the women and children of the town would be waiting to pot the shrimps.  If you happen upon some brown shrimps, try making them yourself because they are pretty easy to do.

For every pint of shelled shrimps you will need to melt 4 ounces of melted Danish butter along with ¼ teaspoon of powdered mace, a pinch of Cayenne pepper and a grating of nutmeg. Once melted, mix in the shrimps and let them heat through. Pack into pots and cover with clarified butter and then some foil or cling film. Allow to set. Serve spread on brown bread or toast. Piece of piss.

#268 Potted Shrimps. I loved these. The shrimps are sweet and well-flavored and the traditional spices such as mace really complimented them. It’s a shame that mace isn’t used more often these days as it goes so well with fish. 7.5/10.

Happy (Belated) New Year!

Hello there. I’ve been away from the blogosphere, or whatever they bloody call it for 4 weeks. I’ve had a lovely trip back to the good-old North of England, where I have managed to put on 9 pounds of weight, see my friends and family and spend some lovely time with Hugh. Oh, I’ve single-handedly pushed back the boundaries of science. I somehow managed to squeeze a few Grigsons whilst I was there and I shall be updating thee over the next few days.

Most of the recipes were ones I had done before – it is great that so many have become part of
my repertoire. Christmas dinner with the family was a meat-overload, doing Roast Turkey, Boned Rolled Sirloin AND Roast Pheasant. This is the first year since I started the blog that I haven’t done the Christmas Cake. I missed it. Next year, I shall!

Anyways, I’m back in Houston now and have made the resolution that I shall do my very best to keep blogging regularly – it’s been up and down since the move. My SMART target is to do one a week now I am back. That’s an achievable target, innit?

#267 Nut Cake

I needed to test out my oven’s baking capabilities so I thought I would go for a tried-and-tested pound cake. There are five pound cake recipes in English Food and this nut cake is the final one. They all have the same basic recipe, but this one being a nut cake, required two ounces of chopped nuts (I went for walnuts) as well as two tablespoons of strong coffee or rum (I went for coffee) extra. A pound cake needs icing and Griggers suggests making the one that is given for the walnut cake recipe from many moons ago. However, there is such an exciting selection of frostings available in American supermarkets that I had to try one. I bought a vanilla. Talking of vanilla, I got to test out the concentrated vanilla sugar from the last post and used half vanilla and half normal sugar.

#267 Nut Cake. This was a good cake – the vanilla sugar was very successful I thought. Although never the most exciting, pound cakes don’t disappoint either, so all was good. It was a bit dry, but I think I over-did mine a little, so it isn’t Griggers’ fault. 6.5/10.

#266 Concentrated Vanilla Sugar

Several recipes for cakes and other desserts require vanilla sugar. I have already made one of the two vanilla sugars in the book and this is the second. The best thing about this one is that not only is it concentrated, but it is also instant.

Whenever you are baking do try to use real vanilla pods, or at the very least the Madagascan vanilla extract. Don’t ever use the essence. If you do, I’ll come over to your house and smack your arse. Although Madagascar is the main producer of vanilla these days, it is actually a Mexican plant; an orchid in fact. Mexico had the monopoly on vanilla production because, although it is easy to grow the plants, fertilization of the flowers was only possible in Mexico itself. This is due to the symbiotic relationship between the vanilla plant and its pollinator; the Melipona bees of the area. It wasn’t until a 12 year-old slave discovered a way of artificially pollinating the flowers with a bamboo stick could vanilla farming leave Mexico. I wonder if the lad got a handsome reward. I doubt it….

Anyway, I have prattled on enough….


To make this vanilla sugar, cut two vanilla pods into one centimetre bits and put them into a blender along with four ounces of caster sugar. Whiz the mixture so that you get a grey-looking powder. Cut your vanilla sugar with eight ounces of caster sugar and keep it in an air-tight container. You’ll probably need to cut it further when you come to use it for recipes – this all depends on how much vanilla flavour you like. FYI it was thought of as an aphrodisiac, so don’t go crazy, unless you want your dinner party to turn into a scene from Eyes Wide Shut.

#266 Concentrated Vanilla Sugar. It’s hard to give this a mark really as it’s an ingredient rather than an actual food. We shall see when I come to use it in future recipes...

#265 To Cook Salt Pork and Hams, Part II: to Eat Cold

Living in Texas means that there a lot of Mexican people (seeing as Texas was once part of Mexico, until the USA nicked it). Many Mexicans mean much pork is eaten. In England we eat loads of ham and bacon and sausage, but we’re not very exciting when it comes to other ways of eating it. Indeed this is reflected in English Food: there are just 8 pork recipes in the Meat chapter, yet there are loads of pork in the cured meat section. This is one of them of course – there is a whole variety of pork cuts that are familiar and unfamiliar to me. I saw a small leg and though it would be great to make my own salt pork seeing as I have the brine tub on the go at the moment. I have already done similar things from the book, like the Bradenham ham and the hot salt pork.

Noone seems to cure anything in England anymore – I can understand it of course, but brining meats is much more common here in the US – the Thanksgiving turkey got a good brining the night before from Joan last month. However if there is a cheap leg or loin going spare at the supermarket or butcher, it would be put to good use by being added to the brine tub rather than the freezer until it’s is needed.

You can use leg or loin for this. I have already gone through how to prepare and boil the salt pork or ham in a previous post. When it is cooked remove from the stock and allow it to drain and cool down enough for you to remove the skin without scolding yourself. If the meat has been deboned, then it needs to be wrapped in cling-film and pressed overnight (as I did). Toast some breadcrumbs and press them into the meat. This will be easier if the meat is still warm, though if you had to press it, there is no open than to do it when it is cold. Keep the whole thing wrapped up in clingfilm or greaseproof paper in the fridge and slice it up thinly for salads and sandwiches.

It’s important to remember that when you make these hams, you get a delicious ham stock. Use it to make some pea and ham soup (recipe here).

#265 To Cook Salt Pork and Hams, Part II: to Eat Cold. I think I must be getting better at these things because the salt pork was very moist and nicely salted. The trick seems to be to have the merest simmer when cooking it – in fact I turned the heat off completely for the final half hour; the cooking liquor was hot enough to continue to cooking process. I have been shaving bits of and eating it with mustard, pickles and sourdough bread. Very good! 7.5/10

#264 A Coronation Doucet

He was as ful of love and paramour
As is the hyve ful of hony sweete:
Wel was the wenche with hym myghte meete.
                             The Cook’s Tale, The Canterbury Tales

There are recipes in English Food that get me very excited indeed and this is one of the most exciting. This doucet – which means something sweet – is a custard tart that was served up at Henry IV’s coronation, alongside fritters, and candied quince (which I made quite a while ago, see here). Also on the banquet table were ‘curlews and partridges and quails and rabbits and small birds of many kinds’. Posh folk around this time would put pretty much anything into a sweet tart. It didn’t matter as long as there was sugar in it so they could show off how rich they were. A particular favorite was fish. Vile.

The Coronation of Henry IV

A custard tart may seem rather a plain dish, but remember this was October 1399 and this tart was laced with saffron and honey which were very prized ingredients. Indeed, it may have been sweetened with sugar too – which then would have cost a small fortune.

Henry IV spent most of his reign trying to prevent various plots against his own life – this was because the previous ruler, Richard II (some guy called Shakespeare wrote a play about him) went on a crusade and while he was away Henry began a military campaign to take Richard’s land and effectively earned the right to the crown. Richard wasn’t best pleased when he got back, but before he got the chance, he was thrown in the tower and starved to death. No curlews or partridges for old Dicky-boy. Henry IV also legalized the burning of heretics.  Read more on the lovely Henry here.

Canterbury Tales Woodcut, 1484

Not all was bad though. It was during this time that modern English was born. It was quite a strange thing – prior to these years all the texts were written in Latin and then, seemingly out of nowhere, English appeared all fully-formed. One of the key texts that shows this off is ‘The Canterbury Tales’ by Geoffrey Chaucer, who was present at the coronation. Also, Henry’s address was the first to be given in English. So this really was a key part of English history. This is why cooking food from this book can be so exciting – a chance to have a real glimpse into history. You can read books, go look at paintings, or walk around a magnificent cathedral, but EATING something that people once ate has some other connection; a personal connection that can only be achieved with food.

Anyways, I have wittered on enough. Time for the recipe…

Blind bake some shortcrust pastry in a 9 inch tart tin – about 20 minutes at 180°C (350°F) should do it. Cover with baking parchment. Use baking beans to keep the pastry supported otherwise it will collapse and be a disaster. Remove the beans and paper for a final five minutes so that it can crisp up a little (at this point I lost track of time and slightly overdid mine, oopsey. Whilst it is baking, make the filling: In a saucepan bring 12 ounces of double cream and 3 ounces of Channel Island milk alongside a decent pinch of saffron and a tablespoon of either honey or sugar to a boil. It’s important to note that the creams are measured by weight, not fluid ounces. Whilst they are coming to a boil, beat together 2 eggs and 2 egg yolks in a bowl. When the creams boil, pour them over the eggs whisking as you go. Add more sugar/honey if you want – I added about three tablespoons of honey in all. Pour through a sieve into the blind-baked pastry case and bake at 180°C (350°F) until set – around 15-20 minutes.

The slightly over-done Coronation Doucet

#264 A Coronation Doucet. O! I loved cooking this. And I loved eating it too. It wasn’t even that nice; but the experience was so exciting. The custard was not very sweet, unlike what we are used to these days, but then in ye olden times there were no proper courses so sweet and savoury were not kept separate like nowadays. The saffron came across quite strongly too. I think if the sugar or honey was piled in, it wouldn’t have seemed out of place. This was the third recipe I did from the book for Thanksgiving, so I am not sure how my American chums found it (hopefully I will find out in the comments...). Scores? Hmmm, well probably a 4/10 for actual flavour, 10/10 for geeky excitement



#263 Stuffed Tomatoes

A quickie, this one…

So as I mentioned in my last post I made a couple of vegetable sides from English Food for Joan and Dave’s Thanksgiving party. That is not to say that these recipes from the Vegetables chapter are in any way vegetarian and these stuffed tomatoes are no exception. They are pretty easy to do aswell. Take twelve tomatoes and cut off their tops. Scoop out their centres and chop them up, removing any seeds first. Turn the tomatoes upside down to drain. Meanwhile, make a batch of herb stuffing – I’ve made it before as a recipe in its own right (get it here) and add the chopped centres to the mixture. Spoon them into the tomatoes and replace their little hats. Place on a baking sheet cook alongside whatever you might be having for dinner. In our case it was, of course, turkey. The temperature doesn’t really matter; just don’t leave them in so long that they just collapse. Griggers reckons that they would go well with lamb too.

#263 Stuffed Tomatoes. I liked these, though I’m not sure if everyone agreed. The stuffing was good though wasn’t as flavoursome as the last time I made it, but it was still good and did compliment the tomatoes. The tomatoes here are very good though – they actually taste of tomatoes and aren’t just the green chlorosed lumps we typically find in British supermarkets. 6/10.

#262 Chestnuts as a Vegetable

Yesterday was Thanksgiving Day here in the US and Joan and Dave (my bosses) very kindly invited round to their house for the feast (check out Joan’s blog here). As it is was my first ever Thanksgiving dinner I was very excited about the fayre that would be there to feast upon. I was not disappointed: roast turkey and cranberries I knew would feature, but there was also loads of other New World things too: mashed potatoes, sweet potatoes plus exciting stuffings and good old Brussels sprouts. In fact it wasn’t that far removed from the British Christmas Dinner, so I was on reasonably familiar territory. The only exception being the mashed sweet potato with melted marshmallows on the top: I am not used to this merging of the sweet and savory in such brazen fashion!

Attending the dinner gave me the perfect  excuse to cook some of the vegetable sides from the Vegetable chapter; not something I often do when I’m cooking a meal from the book as they are sometimes complicated and add rather a lot more stress to the occasion.

Chestnuts as a Vegetable seemed the appropriate choice for the time of year, plus I could make it in advance the night before.  Griggers doesn’t mention anything about the recipe: just a list of ingredients and a method. I assume it is there because we don’t use them as a vegetable anymore and expect she wants us to start doing it again.  But should we?

You will need a pound of chestnuts for this recipe. Begin by nicking each chestnut end to end and plunge them into boiling water for 10 minutes. Drain them and quickly peel them by holding one in a dishcloth or oven glove and using your other hand, remove the shell and skin with a small knife. This is easier said than done; the skin came off just where skin meets back-of-thumbnail. It hurt. I would take Joan’s advice and buy chestnuts that have already been peeled. Anyways, next gently fry a chopped onion and a finely chopped clove of garlic in two ounces of butter, cover the pan and cook until they are soft and transparent. Meanwhile, cut two ounces of bacon rashers cut into strips – use any bacon you like; I used maple-smoked. Also, peel, core and chop two Cox’s pippin apples (these are not around in the US, so I used Granny Smiths as they seemed appropriately tart). Try to not allow anything to burn or brown. Turn up the heat in the pan and add the bacon, a couple of minutes later add the apple. Fry until they soften. Finally chop the chestnuts into chunky pieces and add them along with a good seasoning of salt and pepper. Cook until the mixture begins to meld together.

You don’t have to serve this with just turkey – it will go well with pork, salt pork or veal.

#262 Chestnuts as a Vegetable. I wasn’t sure about this at first, but I decided in the end that I liked it. I was unsure because I tasted it on its own. However, when it was eaten with some turkey and gravy etc, it really worked. We may not use them as a vegetable anymore, I suspect because the preparation is so tricky, time-consuming and sore! But now that tinned or vacuum-packed chestnuts are easy to get, they really should be brought back – they are part of our food heritage after all. Sweet chestnuts have been actively cultivated since Roman times and can be found not just peeled, but candied and ground into flour. They are absolutely delicious roasted under the grill or by the fire, but let’s try something different this year, hm? 7.5/10

#261 Parsnip and Shellfish Salad

Don’t let it ever be said that I don’t like a warm salad. Though I rarely make them, I don’t know why. Britain is not big on its salads really, though America definitely knows what it’s doing. This sort of food is perfect for this time of year – light and fresh, yet warming. Grigson doesn’t mention where this recipe comes from or how old it is and there’s nothing on the Internet regarding it in its historical sense.

This salad is pretty easy to do: quarter some parsnips, cut them into chunky spears and simmer in salted water for around five minutes until tender. Drain. Stir in some salad dressing (I did the one from English Food, though exchanged the sugar for honey). Add some shellfish (prawns or lobster) or some chunky meaty white fish like monkfish – I went for the prawns as I had them already. Arrange some lettuce on a plate and add the parsnips and shellfish. I used an iceberg lettuce, which has developed a stigma for being a bit crap, but I really like them; sweet and crisp (and cheap!). Scatter with chopped chives and parsley.

#261 Parsnip and Shellfish Salad. This was an excellent and easy to prepare salad. The warm parsnips acted like little sponges to the salad dressing and the sweet prawns complimented the earthy flavour of the parsnips. A very good 10 minute dinner. 8/10.

#260 Potato Cakes

During the working week I try my best to go to the gym and eat sensibly. This isn’t necessarily because I am a health fanatic, it is simply because from around the age of 28, it occurred to me that the old metabolism was grinding down a few gears and I was no longer able to scoff all the nice stodge and chocolate I liked to without becoming a massive fat knacker. And so the gym regime and healthy diet was introduced. However, this was just for five days of the week. The weekend however, is there for me to eat and drink all the things I used to like. It’s a trade-off innit?

Every Sunday whilst I have been in Texas, my breakfast treat has been pancakes and bacon, but today I thought I’d do these potato cakes from English Food. I’ve always associated potato cakes with Irish food – potato farls being an essential part of the Ulster Fry. However it seems that they are/were popular throughout Britain and Ireland.

To make the cakes, mash a pound of boiled potatoes, then mix in an ounce of melted butter, 4 ounces of plain flour, ½ teaspoon salt, a teaspoon of baking powder and – if you like – an egg. Bring all the ingredients together to form a dough that isn’t too sticky to handle and roll it out. Griggers gives us options as to how to cook and eat them: 1) Roll out thinly and cut out saucer-sized circles and cook on a griddle greased with lard, suet or bacon fat. Roll the cooked cakes around little sticks of salty butter. 2) Roll out the dough into ½” thickness and cut out circles with a scone cutter- griddle along with the bacon, sausage and eggs for 15 minutes. 3) Go Welsh: Add 2 tablespoons of brown sugar and another of white sugar to the mixture. I went for the second option.

#260 Potato Cakes. These were great; and very easy to make too. They had a light texture due to the baking powder as well as a nice soft inside without being stodgy. They went perfectly with the sausages and sweet maple-smoked bacon I ate with them. I shall be making these again. 7/10

#259 Banbury Cakes

There has been previous debate and discussion here on Neil Cooks Grigson on the what makes a Chorley cake different from an Eccles cake. It wasn’t really solved, but I thought that an Eccles cake was made with shortcrust pastry and the Chorley was made with puff pastry. It seems that coming in from leftfield to further confuse us is the Banbury cake. Which is what I thought was a Chorley cake. As far as I can see the only difference is maybe that there are more species in it as well as a touch of rum. Does anyone know the differences between the three?

Banbury cakes certainly go way, way back – Griggers found a recipes for them in a book called The English Hus-wife, written in 1615. Hus-wife: what a great word. I’m going to start using it in conversation.

Anyways. In the EEB department of Rice Uiversity we had a Thanksgiving dinner and we were all asked to bring something in for it. These little cakes seemed like the perfect thing to make for a buffet – no need for slicing or even plates. I’m always slightly nervous of making recipes from the book for these kinds of things in case the recipe is God-awful – like previous bad experiences like the Whim-Wham, English Rarebit, the Rice Cake or the Mocha Cake.

First of all, melt two ounces of butter in a saucepan. Remove from the heat and add four ounces of currants (or if you live in America, raisins!), an ounce of candied chopped peel, two ounces of sugar, ½ a teaspoon each of ground allspice and nutmeg as well as ¼ teaspoon of ground cinnamon and a tablespoon of rum. Allow to cool.

While you’re waiting, roll out some puff pastry thinly and cut seven inch wide circles. Put a spoonful in the centre of the circle in line about five inches long, drawing and folding in the pastry, pinching in the edges. Turn them over and flatten them slightly with the rolling-pin so that you have oval shaped cake. Make three slashes over the top, brush with egg white and then sprinkle with sugar. Bake for 15 minutes at 220°C (425°F). Allow to cool on racks.

#259 Banbury Cakes. These were very good indeed and they went down well at the thanksgiving dinner which was good, where I got the chance to shamelessly plug the blog. I think I prefer these to the Eccles cakes too, though there isn’t much in it. I scoffed down two as soon as they were cool, which wasn’t good as I was meant to be off wheat at the moment. One thing led to another and I ended up drinking wheat beer and eating a giant pizza in Late Nite Pie. Oh dear. 7.5/10.