I’ve been away from a computer for a few days – I still don’t have the internet at home and I had to go back to Leeds at the weekend because my brother Ady and his good lady wife Nads had a little boy called Harry. He’s the cutest and I’m NOT biased! Now I’ve got some catching up to do. The hat trick meal went quite well although I did get a little flustered and rushed through the making of the Glamorgan sausages – they were far too big and didn’t cook through properly. They were also a bit well done – au creole I should say – because I lost concentration when dishing up. However, they can be done well in advance, so next time I’ll be better prepared. They’re a definite veggie alternative. Doing them in the food processor makes light work of it too – although be careful, I’ve sustained my first injury on one of the blades! The fricassey of mushrooms was brilliant; the taste and aroma of the mace and nutmeg were warming and so very Medieval! The Grigson talks about the English way to cook (#4) green peas – i.e. with mint and sugar in with the water – as the only way to do them yet I had never actually eaten them this way. Well, I certainly agree and it will now be the only way I shall cook peas in the future!
For the Glamorgan sausages:
Start by mixing together 5 ounces of grated Caerphilly or Cheddar cheese, 4ounces of fresh white breadcrumbs, 2 tablespoons of finely –chopped leek or spring onion and a generous tablespoon of chopped parsley. You can quicken the whole process by simply reducing those ingredients into breadcrumbs in food processor. Now mix in 3 egg yolks, half a teaspoon of thyme, a level teaspoon each of salt and mustard powder and some pepper. Bring the mixture together and form into around 12 small sausages. Dip each one in egg white and then coat in some dried breadcrumbs. Fry gently in oil or lard until golden.
The recipe for ‘A White Fricassey of Mushrooms’ comes from Hannah Glasse and I shall simply quote it as Griggers has done:
“Take a Quart of Fresh Mushrooms, make them clean, put them into a Sauce-pan, with three spoonfuls [tablespoons] of Water and three of Milk, and a very little Salt, set them on a quick Fire and let them boil up three Times; then take them off, grate in a little Nutmeg, put in a little beaten Mace, half a Pint of thick Cream, a Piece of butter rolled well in Flour, put it all together into the Sauce-pan, and Mushrooms all together, shake the Sauce-pan well all the Time. When it is fine and thick, dish them up; be careful they don’t curdle [ don’t let them boil]. You may stir the Sauce-pan carefully with a Spoon all the time.”
The peas were simply a cop out: make sure you boil them with plenty of salt, sugar and mint!
Here’s what Greg reckons:
“13th Sept: Glamorgan sausages, mushroom fricasee, minty peas, new potatoes. As a combo it works really well. The mushrooms are creamy, reminded me of the really nice chicken supreme we used to get at school, the peas are sweet n fresh, the sausages are comforting stodge, sits together a treat. The mace was most exciting , looks like pork scratchings, smells like sarsaparilla, gives the mushrooms an exotic little edge. I’d put more in than she says, it could take it. The peas were lovely, could eat a huge bowl by themselves, it’s not quite the same as just having peas with mint sauce either, you get all the sweetness first and a rush of mintiness last, totally moreish. Sausages were grand but recipe said make 12, which the monkey reduced to 4, bit of an error as they were not quite done through so still a bit leeky. The cheese will never fully melt anyway as it’s not fatty. Potatoes perfect complement. Sausages: 3. Mushrooms: 4 (my fave). Peas: 4. (I’m saving 5 for something amazing!)”
My personal ratings are:
#2 Glamorgan sausages: 3/5 – next time I’ll do them better and hopefully they’ll graduate up to 4/5!
#3 A Fricassey of Mushrooms: 4.5/5 – a brilliant way to serve mushrooms as a veg with a Sunday roast.
#4 Green Peas: 4.5/5 – quintessential English delight