#405 Capon, Goose or Turkey Neck Pudding / Poddyng of Capoun Necke (1430)
#360 Apple Sauce I
#279 Apple Sauce II
#279 Apple Sauce II. A slightly strange sauce this. I liked the fact it was unsweetened – bought apple sauces are far too sweet I think and they don’t always do a good job of cutting through the rich, greasy meat it’s usually served with. The butter enriched it but didn’t make the whole thing sickly like I expected. A good sauce, but nothing to write home home about! 5.5/10.
#278 Crempog Las
#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 details. December has not been the productive month I hoped, but I did make this pâté. It was intended for the Evolution Group’s Christmas Party, but I was rather ill on the day and therefore had to eat this over several days afterwards. No mean feat seeing as it serves eight.
If you are thinking of having some pâté this Christmas, try making this one. The best thing about it is that you can make it around three days before you want to eat it. I am not going to make the glaringly obvious point that pâté is not English.
Start off by removing the gall bladders and stringy bits from 8 ounces of chicken livers. Keep aside half of the nicest looking ones and pass the rest through a mincer along with a small onion, a small clove of garlic and two rashers of streaky bacon. To the minced mixture, mix in 8 to 12 ounces of sausagemeat (the best thing to do is buy good sausages and peel them), a pinch each of thyme and oregano, some salt and some black and Cayenne peppers, plus 2 tablespoons each of sherry and brandy and a tablespoon of drained green peppercorns. When all is mixed in well, you can start putting the thing together in layers in an ovenproof pot, though you should taste the mixture first to check for seasoning (it sounds foul, but it really isn’t that bad). Start with some of the mixture, then half the reserved livers, then more mix, the rest of the livers, and a final layer of mixture. Cover with some back fat or pork skin and place in a roasting tin and pour in some boiling water. Place it in the oven for 45 minutes at 180⁰C, or until the pâté starts to come away from the edges of the pot. Once half cool, place some light weights on top and leave for two or three days before serving with toast or ‘good bread’.
#210 Coarse Chicken Liver Pâté. This was delicious and couldn’t get enough of it. I happy munched my way through the whole thing over four days. The herbs were delicate in flavour and complimented the creamy livers well. The booze made it sweet and moist, but the peppercorns made the whole thing sublime. A really delicious recipe – never buy your pâté again and have a go at this one! 8.5/10
#148 Venison Sausages
Contrary to what you may think; I am not a big meat eater – I’m just not picky! However, I’ve been having a hankering for meat recently, not sure why. Anyways, at the butcher, I spotted some venison sausages that looked very fine indeed so I bought them. They turned out to be from Lyme Park not too far away from me in the Peak District, so the old food miles were happily reduced. Venison sausages are available pretty much anywhere, but a word of warning people – venison from supermarkets probably won’t be British. Supermarket venison usually comes from big deer farms in New Zealand. It’s not bad meat; it’s just flown a long way! Buy yours from your local butcher to get local venison.
This is what the Lady Grigson says to do with your venison sausages:
Fry them in lard or oil very quickly so that they develop nice dark stripes and arrange them closely in a shallow oven dish. Pour in enough red wine to come half-way up the sausages and season them. Bake in a hot oven – 200°C – for 15 minutes. Serve them with mashed potato and some seasonal greens – she says Brussels sprouts and chestnuts, but as it’s Maytime, I plumped for green beans. Pour a little of seasoned wine over the sausages if you like.
#148 Venison Sausages – 7/10. A great way to cook special sausages of any kind I reckon. I’m not giving an excellent score because the venison sausages were good, but not the best ones I’ve ever had. However, the red wine did improve the flavour a lot. The most important thing was that it scratched my red meat itch. The best thing about the whole thing was the fried mashed potato sandwiches I made the morning after. You must try it – fry patties of left-over mash in lard until a crispy crust develops, turn them over and put them in a buttie with brown sauce.
Very sorry for the recent few weeks being blog-lite. However folks, this doesn’t mean I’ve not been cooking, just been rather busy with work, plus I have become rather a social butterfly of late. Anyways, I have decided to go through the book and do some of the proper classics. So first up is (#82) Toad-in-the-Hole. I do love it. You have to make sure you get decent sausages. I was mant to get mine from the butchers in Levenshulme or Chorlton, but ran out of time as I worked late, and had to go to blinking Asda. However, did find some organic pork sausages in natural casing, which were very good. Didn’t think I’d be recommending Asda on here, bearing in mind their animal-rights record. I cooked it for John, who – shock horror – had never had it before! That’s the Irish for you.
Makes four servings:
First of all make some Yorkshire pudding batter. I usually do this by eye, but followed Grigger’s measurements which do turn out well. Mix 8 ounces of plain flour with a pinch of salt in a bowl. Make a well in the centre and break 3 eggs into it. Make up a pint of half-milk, half-water and add about a third of it to the flour and eggs. Whisk this into a thick paste – adding only some of the liquid at the beginning should prevent lumps. Keep adding the liquid until the batter is the consistency of double cream. Leave to rest.
Meanwhile, preheat the oven to 220ºC and then brown a pound of sausages in an ounce of lard in a frying pan; you’re not cooking them through, just getting two decent brown stripes along their lengths. Strain the fat into a large roasting pan and pour a thin layer of batter and bake in the oven until set – about 5 minutes. Place the sausages on top of the set batter and pour over the rest. Bake for 35 minutes. The batter should rise up and be a nice golden brown. Serve with some veg and onion gravy.
#82 Toad-in-the-Hole: 9/10. I love this kind of food. Can’t go wrong with this kind of food. If for some reason you have never had it before, simply go and make it right now. You have a recipe. It’s very easy. The only thing I ask is that you buy good sausages and make onion gravy to go with it, otherwise it’s just not the same.
Recipes 2-4 – Glamorgan Sausages, Olde Worlde Mushrooms and Peas
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