Regional and local recipes

[wargarden Profile]

i love Southern Biscuits very similar to scones but instead hard they light fluffy.
You need to use the right type flour if not they hard and tough.
Not sure you can get that type flour in UK.
You need a flour like Lilly white flour.

beaten Biscuits can nice if made the old way but aren't edible if they are not fresh.

Baltimore corn bread also good but you need the right type corn meal and rice for it to taste right.
if anyone wants recipe let me know i will pm them to you.

[Otterspocket Profile]

I love biscuits , quite often knock up a batch for weekend breakfasts

[Pampy Profile]

The tart looks so good Pepper Pig! I live in Lancashire but haven't come across a Lancashire tart.

There seem to be quite a number of "Lancashire tarts" - here's a recipe from the Bury Black Pudding Company http://www.buryblackpuddings.co.uk/reci ... hire-tart/
There's also Lancashire Lemon Tart - just Google "Lancashire Tart" to see them all.
I'm a Lancastrian through and through and have never heard of Lancashire Tart either, in any form.

[Lusciouslush Profile]

I just asked The Lushly what a Lancashire tart was & I can't copy his reply here...…………………...

[Rainbow Profile]

I just asked The Lushly what a Lancashire tart was & I can't copy his reply here...…………………...

[cherrytree Profile]

Delia once published a recipe for a Lancaster Lemon tart that she said she got from the late John Tovey. I made it once and it was very nice.

[Binky Profile]

I remember John Tovey. Didn't he run the Sharrow Bay Hotel?


Delia was very fond of him, and used his rough puff pastry recipe too. It was an easy version of the traditional.

[Pepper Pig Profile]

I think it's probably an upmarket version of Simon Hopkinson's Cheese and Onion Pie.

https://www.bbc.co.uk/food/recipes/my_m ... _and_42949

[Pampy Profile]

I just asked The Lushly what a Lancashire tart was & I can't copy his reply here...…………………...

[Binky Profile]

Having looked up John Tovey on the internet, I see it was the Miller Howe hotel and restaurant he ran.

I had his cookbook but the recipes were a bit too 'chefy' for me.

Spurred on by photos of the Lake District, and tales of the great food, we and two friends had an evening meal at the Sharrow Bay. This was around 1983/4.

I got tiddled on sherry aperitifs before the meal even got going, and my friend's husband was so inebriated that he rolled onto his hot water bottle that night and soaked the bed in the rental cottage.

[chihuahua8 Profile]

Its interesting how some very similar recipes become associated with certain places.
My Dad had a great fondness for what be always referred to as Bacon and Onion roll and he came from Surrey. I've seen the same basic recipe claimed by Berkshire, Cornwall and best of all, Buckinghamshire were it is known as a 'Bucks Clanger'. Now I come to think again, it probably had the same purpose as the Cornish Pasty, savoury one end and 'afters' at the other.

JeanT

[Sakkarin Profile]

Having looked up John Tovey on the internet

When I was at college, the lady who ran the course's cookery idol was John Tovey. Her eyes would glaze over at the mention of his name, the way they do with James Martin fans these days...

Many years later I bought a John Tovey book in Oxfam, "Radio Times step-by-step Cookbook" (1990). It's very old school, sample recipes "Farmed Salmon on French Beans with Walnut and Orange Dressing". And "Cold Sole, Spinach and Smoked Salmon Pistachio Roll". And "Lamb Chops with Pineapple and Ginger".

Sheesh, TWO peanut butter dishes, Breast of Chicken with Peanut Butter and Cornflakes, and Mushroom Pyramid on Peanut Butter Crouton.

Pass. Sorry, back to regional fare...

[Renee Profile]

Here's Delia's recipe for Quick Flaky Pastry which is excellent when used for a steak and kidney pie. The butter content is higher than is normally used. It's fabulous!!!

https://www.deliaonline.com/recipes/col ... aky-pastry

[Stokey Sue Profile]

I ate at Sharron Bay once, Easter 1977 I think

They did make quite a thing of local and regional produce.

The food was delicious and beautifully cooked, but the presentation was incredibly fussy and overdone even by the standard of the time

[jeral Profile]

Here's Delia's recipe for Quick Flaky Pastry which is excellent when used for a steak and kidney pie. The butter content is higher than is normally used. It's fabulous!!!

https://www.deliaonline.com/recipes/col ... aky-pastry

So just a few calories then I made rough puff once, the sort with little pats on the thirds but some Youtube chefs use a whole sheet of butter each time. I still wonder how they cut big slices of butter. Bacon slicer?

Edit PS: Thinking about it, how do they cut processed cheese into slices without it gumming up the blade?

[Sakkarin Profile]

I'm pretty certain Delia's pastry is what I used for those Eccles cakes, Renee.

[Renee Profile]

Yes, it's really nice flaky pastry, but alas, a high calorie content! Made once in a while is fine!

[Wic Profile]

I used to use Delia's John Tovey pastry for mince pies. My MiL, who was no slouch at them herself, thought they were wonderful. I went up so many places in her estimation that I can heartily recommend it to everyone else!

[Sakkarin Profile]

That Delia recipe looks good, is it cheating to use bought Lemon Curd? And is it Lancaster or Lancashire?

Very tiny amount of pastry though...

[Renee Profile]

I vaguely remember Lancashire Tart, Sakks, but didn't know anything about it.

You will find an excellent bought Lemon Curd occasionally, but only occasionally. Home made is just too good and I can't resist trying it far too much.