2008 Christmas in the Black Country Recipe suggestions
Faggots from Maggie Smith
Kel - at least that's how mom spells it - she says you can get it from the butcher in the arcade in Dudley. Soak in water for about 2 hours.
The Liver, Heart and Kidney of a pig - boil until tender
Bread Crumbs
1 Large onion
Sage or Sage & onion stuffing mix
Salt and Pepper to taste
Stock from the liver/heart/kidney - add to the mixture until moist.
Make into balls and wrap with the kel - that's the bit I have a problem with. (It helps if you soak the kel in warm water for about 30 mins beforehand, then you unwrap it and cut it into about 4" squares.-suggested by Chris Pampling)
When ready to eat cook in the oven with gravy.
Must admit - I'm not that keen but my son in law, who is Cypriot and a chef (I'll never be thin again) loves them and spent a day with mom learning how to make them so he can cook them for the family when we next visit Cyprus.
ENJOY !!!!
Mom's busy at the moment making Christmas cakes, mince pies and Christmas puddings the whole family - almost 100% proof and very nice. My husband thinks she should get an award from the queen for her pickled onions. Keeps her busy though - she's been "up Dudley" on her own three times this week for extra mince meat, marzipan and icing sugar - not in bad shape for nearly 90. I took her shopping on Thursday, but we couldn't find the Christmas cake bands anywhere - be really helpful if anyone has any ideas of where we can get them. She used to get them from Beatties but they don't sell them any more. Maggie Smith, 2008 party
Pre-2008 Recipes
RASPBERRY BRANDY from Margaret
I still have a bottle of Raspberry Brandy that I made last year - absolutely delicious. Can be made and ready to drink in only 6 weeks. Just needs a litre bottle of cheap brandy, 3-4 pounds of raspberries, put them all into a demijohn and put the bung in. Shake it up at least twice a day for 6 weeks ( can be rushed by shaking it more frequently). Strain it until it is a beautiful clear red Start adding sugar to taste. Add a little (1oz or so) each morning, shake and taste in the evening. Repeat this until it is the right sweetness for you and then bottle ( editor's note - if there is any left) DRINK Enjoy. Margaret, the Brewer (not Margaret the wench)
Have you ever tried 'SUET PUDDING' your kids will never know that it is not straight forward hot sponge cake.
Treacle pudding jam sponge pudding (both of these latter ones are turned upside down after
cooking so that the jam or treacle oozes down the outside, and they can both
be made in the microwave in minutes)___________________
JAM ROLY POLY
SPOTTED DICK
LASHINGS OF CUSTARD - scrumptious . Don't forget
that if your kids are put
off by what suet is 'Atora' sell 'vegetarian suet' as well as the regular
stuff in boxes (complete with easy to follow recipes)Also suet dumplings with various flavourings are great in casseroles etc
Julie________________________________________________
(Paul this is for you )
I like to make LITTLE SPONGE CAKES for the kids this is also to also to Paul , but I think his son
might be a bit to old for this ,
four oz of flour
four oz of sugar
four oz of marg
two eggs
food coloring
icing sugar
sweets
now I am not sure of the amounts I never weigh anything I go by feel but I am sure someone will tell me if I am wrong.
mix the marg up till its soft and creamy ,
separate the eggs, only use the yokes, put the yokes in and slowly mix with the flour
then add the sugar ,
you might need to add a bit of cold milk ,
when all this is done add a drop of food coloring ,
I normally make a lot of cakes ,
the colors I choose are pink , green , blue , red,
I put them in cake papers to cook , on 200 in an electric oven ,
when cooked you put the icing on using the egg white , again I add coloring , final touches
are the sweets on top , I use smarties, cherries , dolly mixtures, chocolate bits , and anything I can think of ,
result little cakes in all colors with sweets
on top , the children love these they bit into them and they find a pink, or blue or green cake ,
they are easy to make and unusual . and its just a sponge mix,
Cassy________________________________________
I think my favourite would be BREAD & DRIPPINGS! or may be black pudding or maybe scratchings you are all making me very homesick!
Helen Swan the colonial
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CREAM PUFFS Puff pastry flour whipping cream jam icing sugar one egg cutting shapes and a jug for hot water Buy or make some puff pastry (much easier to buy ) roll it out till its about 1/8 to 1/4 inch thick then using the different shapes mark the puff pastry I normally make star and half moon shapes but they can also be round , triangle and any shape you want , if you have no shapes get a potato and make the shape you want cover it very carefully in foil and place it on the puff pastry , with a shape knife follow the pattern and cut , when you have done this put it in the oven to cook , It should rise fairly high , when cooked leave to cool , When cool slice carefully with a knife and add the whipped cream and jam , this is very messy so have a clean cloth , using the white of the egg mix in the icing sugar , till its all mixed up , then using a knife dipped in very hot water spread the icing over the top of the pastry , when the icing has hardened off , with the left over icing add food coloring , and decorate the tops of the cakes , I put eyes, mouths noises on the stars and dots on the half moons, but you can invent your own , See if you want to put this on the web page if not send it back to the list ,
love Cassy xx
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When making STUFFING for the pork and turkey instead of adding hot water make some gravy using the essence off the meat and mix it in the stuffing mix till its all soaked , put it in to a baking dish and leave in the oven till cooked,
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CREAM JELLIES
three packets of jellies two tins of evaporated milk please check the spelling brake up the three packets of jellies into a large serving dish add one pint of hot water and steer to melted ,add half a pint of cold water and mix them pour the two tins of milk in and whisk for about five minutes , till its fluffy on top banana or any kind of fruit can be added if wanted, leave to set , when set using whip cream decorate the top with whipped cream and cherries ,
love Cassy
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MULLED WINE.
Make a syrup by boiling for 5 minutes 2 and half cups of sugar 1 and 1quarter cup of water 4 dozen whole cloves 6 sticks of cinnamon 3 crushed nutmegs the peel of 3 lemons and 2 oranges. Strain the syrup and add 4 cups of hot lemon or lime juice 4 bottles of Red wine, or Madera or Sherry wine can be used. Serve very hot, with some slices of lemon floating in drink. Mulled wine has been a staple drink in England for eons.
Margaret
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just to add a bit more taste to the Stuffing for the meat , Make some gravy and be sure to add some of the meat essences , put the stuffing mix into a bowl and add the gravy stir till its all mixed up and fairly wet , them put into the oven to bake ,# Cassy
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PORK PIES
My Gornal/Sedgley Grandparents (CLARKE/HALE) made pork pies to be eaten on Christmas Day. We each received a small slice to be savored. As far as I can remember they were only served on Christmas Day. After I learned to make them I tried to be a bit more generous with my servings.
Black Country PORK PIES - RECIPE #1 CRACKED PEPPER VERSION *20 pies* everything is measured and baked just like Cassie cooks so these measurements are a guideline. Make it to suit you. Do NOT put a hardboiled egg in the middle. 13 lbs fresh ham, ground once 6 Tbs black pepper - cracked or coarse ground 6Tbs salt (not leveled off) --------------------------------------------------------- 20 cups of flour 1 1/2 lbs lard 3 Tbsp. Salt 1 1/2 qt water -------------------------------------------------------- 4 TBS "Knox" unflavored gelatin, one box 1 qt. Water --------------------------------------------------------- Mix meat and the seasonings. Make a pastry of the flour, lard, salt and water. This is a thick, heavy dough. Roll out pastry and use a small bowl to shape the pie. Fill with meat. Cover with a flat lid of pastry and crimp around the edge. Turn out of the bowl. Cut a slit in the top. Place on a flat baking sheet. Bake at 375 F for 2 to 21/2 hours. Check after 2 hours to make sure it isn't too brown. After removing the pies from the oven Cool them. Make a jelly made of the 4 TBS unflavored gelatin and the 1 qt water. Dissolve gelatin in a small amount of cold water. Add remaining boiling water and stir until the mixture is clear. Allow to cool then Pour into the pies through the slit. When cool wrap in a cloth and store in a cool place until ready to serve. Recipe adapted from notes made by Sedgley born Walter W. Clarke, Jr. Grandfather of Jane Clarke Wettstone 20 pies 10 pies 5 pies Ground pork 13 lbs 6.5 lbs 3.25 lbs cracked Pepper 6 T 3 T 1.5 T Salt 6 T 3 T 1.5 T Flour 20 cups 10 cups 5 cups Lard 1 1/2 lbs 3/4 lbs 1/3 lb Salt 3 T 1 1/2 T 1.5 t Water 1 1/2 quart 3 cups 1 1/2 cup Gelatin 4 T or pkgs 2 T or pkgs 1 T or pkg Water 1 qt` 2 cups 1 cupJane, A Gornal Girl at heart
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Well, this is my favourite starter dish, I'll call it AUDREY'S MOOSE IN THE HOOSE:
Avocado and Salmon (serves 4 to 6).
225g/8 oz tinned salmon (better still if it's fresh. I expect nothing less
) 15g/0.5oz gelatine (bad for diet freaks) 3 tablespoons water (good for diet freaks) 2 avocado pears (good for diet freaks) 0.5 teaspoon salt (bad for diet freaks) A dash of pepper (errr, probably bad but may be good for diet freaks) 2 teaspoons of anchovy essence (bad for anchovy's) 3 tablespoons single cream (good so long as it comes from herds grazing in Wales) 2 - 3 drops of green colouring (bad for diet freaks) 2 egg whites (good for diet freaks). To garnish: 1 stuffed green olive, chopped fresh parsley.
1. Drain salmon. Reserve juice. Remove bones, skin and flake the flesh finely. 2. Put gelatine in three tablepoons of water in a cup. Set the cup in a pan of boiling water and heat gently until dissolved. Stir well. 3. Split, stone and cut up the avocados. Scrape as much pulp as possible from the skin to give it a deep green colour. 4. Liquidise the avocados, salt, pepper, anchovy essence and salmon juice. 5. Place in a large bowl, strain in the dissolved gelatine. Stir in cream and flaked salmon adding green colouring (if necessary). 6. Whisk egg-whites until they will stand up in peaks. Then fold into salmon mixture. 7. Turn into a fish mould and leave to set. The mould should be rinsed in cold water before hand. 8. Turn out onto serving dish. Garnish with stuffed olives for eyes, and parsley.
9. Beat me to the table. 10. Too late, got there before you!
Merry Christmas, even though I will repeat the greeting later. Tony and Audrey.
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PORK PIE RECIPE #2 WITH ANCHOVY FLAVORING
Everybody, here is another Pork Pie recipe for those of us who are craving those lovely things, whose mouth is watering at the thought of them.
This recipe came from a very old cook book first published in 1937.
This recipe is reputed to be over a hundred years old.
3 and one half pound of flour, heated quite hot. 1 pound of Lard. For the filling 3 lb. of Pork with some fat in it, maybe half 1 pound. 1 Pint of water half teaspoon of salt. 1 teaspoon of Anchovy Sauce or essence. Boil Lard,Water and Salt together. Pour into heated Flour, stir in with wooden spoon. When cool enough to handle, knead for about 15 minutes.
If you don't have a mold, a 2lb jar will do, to shape the Pastry.
When set, remove pastry from the mold, fill the mold with the meat mixture.
Fasten a sheet of greaseproof paper around the Pie, Make a lid for the pie with remaining pastry making sure to poke a hole in the top.
Bake in a hot oven for 2 and half hours turn down heat and bake for further hour.
Make an Aspic jelly from a pigs foot, and pour into top of pie. Allow the jelly to set in the pie.
This will make a family sized pie or two smaller ones.- Margaret the Wench
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Instead of all the mince pies how about a
MINCE SPONGE PIE
every one likes this in my house and I always pour custard on it ,
4 oz flour 4 oz sugar 4 oz of marg, 2 eggs milk and a jar of mince meat ,
this is a sponge cake and I normally put the things in and go by feel
I do not weigh any thing out , mix the marg up till its soft and creamy and add the sugar when mixed add the eggs one at a time and slowly mix in the flour add a drop of milk if needed and stir till its all mixed in add the mince meat and when mixed divided in to two sponge tins, place in the oven on 200 till cooked.
for a more merry sponge add a drop of brandy you can also add this to the mince pies , but only a drop, Cassy
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MEAT FRITTERS (Great for leftovers)
any meat flour, eggs and milk
Add the milk flour and eggs , the amount of flour and milk you need depends on the amount of batter mix you want and the thickness of the batter,
Stir the milk ,flour and eggs together stir really well till there are no lumps, if the mixture is too thick add more milk,if to thin add more flour, the mixture should be not too thin and not too thick,
slice any meat up into 1/2 or 3/4 on an inch thick,
dip them in flour and cover them in batter, place them in the chip pan to cook,
if the oil is to hot they will just burn and if to cold they will be to greasy so it needs to be in-between, a way of checking this is to drop a bit of batter mix in the oil and see what happens,
You can eat this with mashed potatoes and veg or with chips and peas.
If there is any batter mix left over use it to make PINEAPPLE FRITTERS for sweet,
do the same has the meat fritters but add pineapples and cover with icing sugar,
Use clean oil.
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CASSY'S "CASSEROLE' AL LA LEFTOVERS"
Here is one for left overs at Christmas and it also keeps you warm.
Any left over veg, at least two lb of potatoes, 2lb of onions and a couple of oxo cubes.
Boil the Turkey carcass and leave to simmer
fry the onions and mash the potatoes up,
when turkey has boiled enough drain it and pick off all the meat,
Keep all the water the turkey has cooked in and add any left over meat
Mix in the oxo cubes and add the potatoes, onions and veg and stir,
If you have got any meat left over from the pork add that has well,
The sauce pan should be full, if it is not thick , mix some gravy mix up and add slowly to thicken.
Add salt and pepper if need be.
Cassy
(the super cook in the Black Country Tradition)
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There was some discussion of 100 year bread or cake. I have added a recipe that was given to me years ago. When I saw Yorkie's note I thought I would add the information that follows. This is obviously much wider spread than the Black Country. My one recipe calls it "Amish Friendship" bread because you share it with friends. The Starter - ( in case someone didn't start the process for you 100 years ago) In a 1 1/2 quart glass or earthenware container mix: 1 envelope active dry yeast 2 cups warm water or milk 2 cups all-purpose flour. Cover with cheesecloth. Let stand 48 hours, stirring 2 to 3 times. When you are ready to use the starter · Use 1 cup in your bread · Give 2 cups to friends · Replenish the starter as below. You must replenish the starter each time you remove some for bread or rolls. You could add: 1 cup sugar or honey 1 cup flour 1 cup milk or water Stir until well mixed Another recipe says to add nothing but flour and water as the mixture is used up. Experiment and sample until it meets your taste. Amish Friendship Bread 1 cup starter 3 eggs 2/3 cups oil 1 cup sugar 2 cups flour 1/4 tsp salt 1/2 tsp baking soda 1 1/4 tsp baking powder 3 tsp cinnamon (rasins and chopped nuts are optional) Mix well. Pour into greased and sugared loaf pans, 8" or 9" or 4 mini loaves or 24 muffing. Bake large loaves at 350º F for 50-55 min Sourdough Bread Put 1 cup of starter in a large bowl Stir in: 1 cup warm water 2 cups flour Let it stand 14 to 26 hours. Work in 2 tablespoons sugar 2 tsp salt 2 cups flour Turn out on a board and knead until smooth. Rest 10 minutes. Shape into 1 or 2 loaves. Rise on a cookie sheet 30 minutes. Bake 40 -50 min at 375 to 400º F Place shallow pan of water on the floor of the oven during baking, and sprinkle cookie sheet with cornmeal. Darker flours may be used. You could also add caraway seeds and brown sugar.________________
Have you
ever tried 'SUET PUDDING' your kids will never know that it is not straight
forward hot sponge cake.
(Paul this is for you )