Foto: Dorling Kindersley
Einen weit gefächerten Überblick über traditionelle und moderne britische Rezepte gibt Jamie Oliver in seinem empfehlenswerten Kochbuch “Zu Gast bei Jamie”, das in Deutschland bei Dorling Kindersley erschienen ist.
Auf der Verlagsseite erhält man eine Leseprobe und kann in dem Buch virtuell blättern.
Jamie Oliver’s highly recommended cook book “Jamie’s Great Britain” gives a widespread overview of traditional and modern British recipes. On the German publishers website you will entry the book virtually and can read an extract.
Enjoy British food!
This article titled “Eat your way around Britain” was written by Tony Naylor, for The Guardian on Thursday 6th February 2014 12.35 UTC
Haggis, Stravaigin, Glasgow
In order to survive as living dishes, regional foods often adapt and modernise. The refreshingly peppery haggis at the Glasgow restaurant Stravaigin is made from minced lamb offal, slow-cooked for hours with pinhead oatmeal, and given an unusual zip with Jamaican allspice, coarse ground black pepper and fresh thyme. Stravaigin sells around 200 portions of haggis a week, serving it with sweet, mashed neeps (swede), tatties and a whisky sauce. Not that its recipe is new, exactly – it was conceived 40 years ago by the late chef-restaurateur Ronnie Clydesdale.
Haggis, £9.95 (veggie option £8.95) at Stravaigin, 28 Gibson Street, Kelvinbridge, Glasgow, G12 8NX, 0141 334 2665; stravaigin.co.uk; Nearest train station: Glasgow Central
Soda farls, Ditty’s Home Bakery, Castledawson, Northern Ireland
Robert Ditty is a second-generation baker of such prowess his products are sold in Fortnum & Mason. The history of soda farls, however, is rather more gritty. The rise of this flattish, griddle-cooked, yeast-free bread was initially driven by rural poverty, at a time when ingredients and ovens were scarce. In Belfast, a busy trade developed in griddles made from scrap steel punched out of portholes in the city’s shipyards. Like English potato cakes, soda farls bulk out the Ulster fry full-breakfast (£4.95 at Ditty’s bakery-café). They require fastidious preparation, using precisely chilled buttermilk and soft, low-protein flour, which, nowadays, Ditty has to import from Belgium.
Soda farl, 45p at Ditty’s, 44 Main Street, Castledawson, BT45 8AB, 028 7946 8243; dittysbakery.com; Nearest train station: Ballymena
Ham hock and pease pudding stottie, Quay Ingredient, Newcastle
The stuff that Geordie dreams are made of: stottie cake – a floury, oversized bread roll – filled with smoked, shredded ham hock and the north-east’s favourite comfort food, pease pudding. The Quay Ingredient coffee house makes its own pease pudding, soaking split peas with bicarbonate of soda overnight, cooking them for hours with carrot, onion and parsley stalks and finally beating them into a smooth paste. A portion is then fried in butter for each sandwich, so its heat gently melts the gelatine in the ham. Finished with wholegrain mustard, it’s a sandwich that could be Newcastle’s most popular export since Ant & Dec.
Ham hock and pease pudding stottie, £5.25 at Quay Ingredient, 4 Queen Street, Quayside, Newcastle-upon-Tyne, NE1 3UG, 0191 447 2327; quayingredient.co.uk; Nearest train station: Newcastle-upon-Tyne
Sticky toffee pudding, Cartmel Village Shop, Cumbria
The creation of the sticky toffee pudding is generally credited to Francis Coulson, who cooked at the Lake District’s grand Sharrow Bay Hotel in the 1970s – although some claim it originated in Canada. What is not disputed is that 25 years ago, Jean Johns started making the pudding in Cartmel’s then post office, and it has since emerged as one of modern British cooking’s definitive dishes. That post office is now a deli-cafe, where, alarmingly, most people pair their sticky toffee pudding with ice-cream, not double cream. Now that requires urgent debate.
Sticky toffee pudding,£4.30 to eat in at Cartmel Village Shop, Parkgate House, The Square, Cartmel, Cumbria, LA11 6QB, 015395 36280; cartmelvillageshop.co.uk; Nearest train station: Grange-Over-Sands
Yorkshire curd tart, Mannion & Co, York
Think of this as the American cheesecake’s sophisticated cousin. Its sweetness is balanced by a base-note of genuine cheesiness and a sharp spritz of lemon juice. Good, fresh curds that aren’t overworked are key, says Andrew Burton, owner of York’s Mannion & Co deli-cafe: the filling should retain a cottage cheese consistency. Burton adds ground almonds to his pastry to keep it crisp and sometimes soaks the sultanas that are mixed into the curds in rum, to “posh it up”. It is typically eaten with (clotted) cream and, occasionally, Wensleydale cheese.
Yorkshire curd tart, takeaway £2.90 at Mannion & Co, 1 Blake Street, York, YO1 8QJ, 01904 631030; mannionandco.co.uk; Nearest train station: York
Scouse, Baltic Fleet, Liverpool
German or Scandinavian sailors brought scouse (originally labskaus, meat and potato stew thickened with ship’s biscuit) to Liverpool, and so this flinty, old dockers’ pub is a fitting place to eat it. Be warned, though: the Baltic’s braised beef scouse will outrage those who maintain it should only ever be made with lamb, if not mutton. “I’ve seen arguments rage in the pub over beef and lamb,” laughs its landlord Simon Holt, who maintains that, these days, the choice all depends on how your gran made it. Baltic Fleet, approved by the Campaign for Real Ale, gives its scouse a further twist by adding its own Wapping bitter to the stock. It’s served with crusty bread and red cabbage.
Scouse, £3.50 at Baltic Fleet, 33A Wapping, Liverpool, Merseyside, L1 8DQ, 0151 709 3116; balticfleetpubliverpool.com; Nearest train station: Liverpool Lime Street
Plum bread with Lincolnshire Poacher, The Cheese Society, Lincoln
The erroneously named plum bread in fact contains no plums and, depending on which you buy, may seem like something much closer to fruit cake than to bread. Still, it’s delicious buttered with Lincolnshire poacher cheese, toasted with jam, and it makes a brilliant bread and butter pudding. Don’t miss the other local specialities at the Cheese Society cafe, whose full breakfast includes sage-spiked Lincolnshire sausages, from the renowned Boston butcher Mountain’s, and award-winning haslet, a regional pork meatloaf, from Redhill Farm.
Plum bread with cheese, £3.50 at the Cheese Society, 1 St Martin’s Lane, Lincoln, Lincolnshire, LN2 1HY, 01522 511003; thecheesesociety.co.uk; Nearest train station: Lincoln Central
Wakes cakes, Tindall’s, Tideswell, Derbyshire
Tiny Tideswell in the Peak District is a blossoming food hotspot, and Tindall’s deli acts as its informal regional foods archive. Its 6″ Wakes cakes are typical of the fruit biscuits Derbyshire villages historically baked for their Wakes week festivals in the autumn. Each village had its own flavourings, and Tindall’s gives its wakes cakes a Tudor twist by adding rosewater and coriander. Tindall’s also makes thar cakes, another Peak District classic, which are gingery oat biscuits. They were once common in Derbyshire on Bonfire night, albeit in a thicker, heavier form.
Wakes cake, £1.50 at Tindall’s, Commercial Road, Tideswell, Buxton, SK17 8NU, 01298 871351; Nearest train station: Hope
Oatcakes, Leek Oatcake Shop, Staffordshire
There was much local mourning when, in 2012, the last of Stoke-on-Trent’s hole-in-the-wall oatcake takeaways closed. Savoury, oatmeal flour “pancakes” were once an essential part of the city’s diet. Elsewhere in Staffordshire, you can still find a few shops selling them hot off the griddle. Open from 5.45am daily, the Leek Oatcake Shop does a brisk breakfast trade in oatcakes cooked in front of you in the tiny shop front. The classic serving is bacon and cheese in a folded oatcake, but you can get a full-breakfast sandwiched between two.
Filled oatcake from £1.20 at Leek Oatcake Shop, 2 Haywood Street, Staffordshire, ST13 5JX, 01538 387556; Nearest train station: Stoke-On-Trent followed by no 16 bus to Leek
Fidget pie, Reg May & Son, Shropshire
Shropshire is a county with an unusually high number of excellent, traditional butchers, but when it comes to pies, Reg May & Son is pre-eminent. Its pork pie is a Ludlow food festival award-winner, but it’s their revival of an old Shropshire favourite, fidget pie, which has taken off in recent years. Filled with pork, bacon, apple, onion and thyme, the fidget pie was Shropshire’s answer to the Cornish pasty. It was something that farmhands would take into the fields and eat cold. For the complete Shropshire experience, wash down your fidget with cider pressed at nearby Mahorall Farm.
Fidget pie from £1.50 at Reg May & Son, South Road, Ditton Priors, Bridgnorth, Shropshire, WV16 6SJ, 01746 712628 ; Nearest train station: Church Stretton
Welsh cakes, Norfolk Bakery, Swansea
Swansea indoor market’s rotunda of stalls selling everything from Gower cockles to fresh laverbread (pureed seaweed) is proof that some regional foods are still thriving everyday products, not just colour for tourists. (Indeed, visitors may well find that pureed seaweed quite challenging.) For an easier introduction to Welsh delicacies, try Norfolk Bakery’s welsh cakes – half currant scone, half biscuit – served hot off the griddle, still moist in the middle and dusted with sugar. Norfolk also sells bara brith, that sensational Welsh tea loaf.
Welsh cake, 30p, bara brith £1.99 at Norfolk Bakery, stalls C3 and 55D Swansea indoor market, Oxford Street, Swansea, SA1 3PQ, 01792 653693; swanseaindoormarket.co.uk; Nearest train station: Swansea
Pie and mash, L Manze, London
Recently awarded Grade II listed status, this London institution with its tiled interior dates to 1929, and the way the kitchen prepares the capital’s original fast food is just as traditional. From beef de-boned and minced to make the pies (puff lid, pudding base), to the parsley sauce “liquor” made in 14 gallon batches – which is impossible to recreate at home, says its co-owner Tim Nicholls – everything is made from scratch and sold within 24 hours. However, Manze’s eels, served jellied or steamed, are no longer caught in the Thames: most are farmed in Holland.
Pie and mash with liquor, from £4.45 at L Manze, 76 Walthamstow High Street, London, E17 7LD, 020 8520 2855; Nearest train station: Walthamstow Queen’s Road
Colchester native oysters, The Company Shed, Essex
Eight generations of the Haward family have cultivated native oysters in the tidal marshland around the estuary island of Mersea, while their cafe, the Company Shed, has become a site of pilgrimage for seafood lovers. Served from April to September only, native oysters are meatier and sweeter than larger Pacific rock oysters. The Shed, which is literally a big wooden hut, is distinctly no-frills. You can’t book – it’s first come, first served – and you will have to bring your own bread. To drink, try Mersea Island Brewery’s oyster stout, £2.50.
Oysters from £1.20 each at the Company Shed, 129 Coast Road, West Mersea, Colchester, Essex, CO5 8PA, 01206 382700; the-company-shed.co.uk; Nearest train station: Colchester North
Sussex pond pudding, The Bull, Ditchling
This medieval creation is largely forgotten today – even in Sussex – but in Ditchling it has never been more popular. Working to a decades-old recipe passed on to him by the Bull’s owner, Dominic Worrall, its head chef, James Bourn, creates individual suet puddings packed with butter, brown sugar and a whole unwaxed lemon. Three hours of steaming later and that core is transformed into a kind of runny, syrupy marmalade which, as you cut into the pudding, spills out to create the “pond”. It’s served with whipped cream flavoured with pod vanilla.
Sussex pond pudding, £6.50 at the Bull, 2 High Street, Ditchling, East Sussex, BN6 8TA, 01273 843147; thebullditchling.com; Nearest train station: Hassocks
Cornish pasty, The Lizard Pasty Shop, Cornwall
Working in a cottage outbuilding turned bakery-store, overlooking Britain’s southernmost lighthouse, Ann Muller has been making authentic pasties – in Cornwall, nobody calls them Cornish pasties – for more than 25 years. She refuses to mechanise the production, much less mince her meat, as many of the big brands do. Using chopped beef skirt, sShe layers the ingredients by hand, seasoning as she goes. These days, Muller’s pasties go all over the world by mail-order but, on a fine day, there is no better setting to enjoy one than at nearby Kynance Cove on the Lizard peninsula.
Cornish pasty, £3 at the Lizard Pasty Shop, 3 Beacon Terrace, Lizard, Helston, Cornwall, TR12 7PB, 01326 290889; buy pasties online at annspasties.co.uk; Nearest train station: Falmouth
Over to you: tell us about your favourite old-fashioned dishes or local delicacies
Whether it’s an old family recipe for the perfect jellied eels, or a tiny shop in your town selling wakes cakes to die for, we would love to hear your traditional British food stories.
Share your recipes, memories, recommendations and photos of the dishes you want to tell the world to know about. When did you last eat it? What makes it so delicious? If you want to recommend a local shop or café, tell us all about it and why it’s worth a visit.
The best contributions will feature in the March issue of Do Something, the Guardian’s brand new monthly activities magazine. Please upload hi-res images so that we can publish them in print.
To take part, just click on the blue “contribute” button or download the free GuardianWitness app for your smartphone.
guardian.co.uk © Guardian News & Media Limited 2010
Published via the Guardian News Feed plugin for WordPress.
The post Eat your way around Britain appeared first on Nur, was da steht.