Neil Cooks Grigson

Neil attempts to cook the whole of Jane Grigson's 'English Food', and adds his own recipes on the way...

Wednesday, December 30, 2009

#214 Meat Souffle

›
A quickie. I knew that we would have plenty of leftover Bradenham ham from Christmas so I knocked this one up. Follow the recipe for the ch...
Tuesday, December 29, 2009

#213 Boned Roast Sirloin

›
This Christmas – 2009 – was the year we did not have turkey. This was the first time ever, and I have to say it wasn’t missed (at least not ...
3 comments:
Thursday, December 24, 2009

#212 Bradenham Ham

›
Well here it is, Merry Christmas, everybody's having fun. Well we are here in Pudsey, Leeds because - as for most of the UK - we are hav...
9 comments:
Monday, December 21, 2009

#206 Orange Mincemeat Part 2; #211 Cumberland Rum Sauce

›
I have a few things up my sleeve for Christmas but for now I can only report on two things: the orange mincemeat I made last month and somet...
Monday, December 14, 2009

#210 Coarse Chicken Liver Pate

›
Hello there Grigsoners! I have had a brief hiatus from blogging of late – life has simply gotten in the way. I shall spare you the boring de...
4 comments:
Tuesday, December 1, 2009

December Food

›
Well December is upon us and that means that it’s Crimbo time. It also means I’m bloody freezing cos those wintry northerly winds have alrea...
Monday, November 30, 2009

#209 Chicken and Leek Pie from Wales

›
During this rubbish weather (God, I am so English – all I do is talk about the weather) there is nothing like a good pie. The Farmers Market...
2 comments:
Thursday, November 26, 2009

#208 Cumberland Plate Tart

›
It seems that the further north you go in England, the more desserts and teatime treats using currants and raisins there are: Eccles cakes a...
Monday, November 23, 2009

#207 Sussex Stewed Steak

›
Stewed steak is one of the things that remind me of being a kid back home in Pudsey , Leeds. My Mum used to do stewed steak with dumplings s...
4 comments:
Sunday, November 22, 2009

#206 Orange Mincemeat

›
Christmas is a-coming! The consumerist nightmare has begun and there’s nothing like it to kill the Christmas spirit. The best way to counter...
2 comments:
Tuesday, November 17, 2009

#205 Potted Tongue

›
There are several recipes in English Food that involve tongue; a bit of the animal now much ignored by most, including me. It’s one of the ...
Monday, November 16, 2009

Preparing and Cooking a Calf's Tongue

›
Jane Grigson describes how to cook and prepare ox tongue in some detail in English Food as well as providing several recipes. Most use pick...
8 comments:
Friday, November 13, 2009

#204 Minced Veal and Eggs

›
Here is another recipe from Alexis Soyer – the first celebrity chef and all-round (though slightly pompous) good guy. I have mentioned him b...
Thursday, November 12, 2009

Veal or no Veal?

›
Eating veal has something of a stigma these days; it is considered cruel by many. In English Food it appears quite often, either in veal rec...
2 comments:
Tuesday, November 10, 2009

Christmas is Becoming...

›
Yes I know it is only the beginning of November, but it is time to seriously think about starting to get some of the Christmas fayre ordered...
Sunday, November 8, 2009

How to Make Game Stock

›
This is a recipe for a good game stock – it is a modified version of one that appears in Lindsey Bareham’s very excellent book A Celebration...
Saturday, November 7, 2009

#203 Partridge

›
One of the good things about my favourite fishmonger, Out of the Blue, is that – like any good fishmonger – they supply game during the seas...
Thursday, November 5, 2009

#202 Pressed Beef

›
A quickie this one. I wanted to do a recipe from the cured meats section of the book as I haven’t done many of them and I didn’t want to sta...
Wednesday, November 4, 2009

#201 Tea Cream

›
A good dessert to make if people are round because you can make it a couple of days in advance. The tea in question for this tea cream recip...
7 comments:
Tuesday, November 3, 2009

#200 Steak, Kidney and Oyster Pudding

›
As promised, a dish that is more English that roast beef and Yorkshire puddings, at least I think so anyway. It may be because I’m a Norther...
6 comments:
‹
›
Home
View web version

About Me

Neil Buttery
View my complete profile
Powered by Blogger.