Food from the North West of England
What’s Cooking ‘Up North’…
Going back to the North West of England to work again has given me a wonderful reminder of some of the great dishes and produce I have missed since I last cooked in the region. Cumbria, in particular is home to some old English classics and I intend to celebrate some of these on forthcoming menus. I love dishes from way back when, they have character, style and a history all of their own, quite unlike some of the ridiculous concoctions we chefs come up with before sending them to the culinary recycle bin.
There are some fantastic English dishes and drinks out there, waiting to be brought back into favour. Some of their names are great, it makes you want to find out more about them, not like the modern day crap of ‘parmesan air’ or ‘liqourice foam’. I don’t know what it is anymore than you do and I’m a chef, but, more especially, I don’t care. Contrast that with some of these old classics; Fat Rascal, Hawkshead Wig, Stotty Cake, Yorkshire Relish, Black Bullets, Dandelion and Burdock, Coltsfoot Rock, Kendal Pepper Cake etc, etc.
Dandelion and Burdock was my favourite drink as a boy, I drunk gallons of it and as I type I think I may have to write a post extolling its virtues to the rest of the world. There are some fabulous farms in the area surrounding where I am working, fell bred lambs are superb as are the hams and sausages from Richard Woodall in Wabberthwaite, suckling pigs from Barry Pugh in Garstang, renowned poultry from Reg Johnson in Goosnargh or cross bred Wild Boar from Sillfield Farm near Kendal.
All this makes for exiting times for me professionally. It gives me an opportunity to work with food I don’t get to see on the Eastern side of the country where I am based and I shall introduce both kitchens to each others regional specialities. So watch out for some different recipes once I am in the swing of things. These are busy times indeed so forgive the sometime erratic nature of these posts, it’s nothing if not a reflection on my life!
Miles
the idea of moving regional dishes about sounds like a winner.
It seems strange in this country that we are very familiar with regional dishes from India, France, the far East etc etc yet ignorant of so many of our own regional specialities.
Great idea and looking forward to hearing more
Cheers
Rod
October 9, 2008 @ 7:26 am
Miles,
I’m dreaming of casserole and slow cooker recipes on these cold mornings, something warming with no need for last minute panic.
This week has brought about another school cookery lesson question mark….. why are the local kids learning to make Baklava when they can barely peel a potato? The neatly finished filo pie was still raw when it came home and all the syrup ingredients were inside… ‘wasn’t it supposed to have a syrup poured on after baking’ I asked, ‘oh well teacher says it’ll be fine as it is, just shove it in the oven for 10 minutes’, came the reply. I despair sometimes.
Cid
October 9, 2008 @ 9:10 am
Rod,
You’re spot on-we all know regional curries (even if they aren’t exactly authentic) but hardly anything at all about our own county specialities.
It’s a shame.
Miles
October 9, 2008 @ 5:27 pm
Cid,
Nightmare. At college they teach you to make bread before chopping carrots! Nobody who leaves college can dice an onion properly and it’s poor. It’s these basic standards which matter. When is your daughter ever going to make Baklava as an adult? She should be learning how to make cheap, wholesome dishes for when she has her independance.
I share your desperation, though it might not be for the baklava
Miles
October 9, 2008 @ 5:31 pm
Cid
I know girl who did home economics for three months and did nothing but bake scones every time - and I mean every time !
Best
Rod
October 9, 2008 @ 7:03 pm
Miles,
If you could see the finished
Never mind I said, we’ll make another one with all the ingredients where they should be!
pile of filo crumbsbaked baklava today, you might feel even closer to desperationCid
October 9, 2008 @ 7:11 pm
Cid,
Hands up anyone who can eat filo pastry in a restaurant without making a mess?
Miles
October 9, 2008 @ 8:08 pm
Miles,
Filo pastry not a great idea for a first date dinner …. neither is spaghetti… can we think of any others?
Cid
October 10, 2008 @ 12:41 pm
Rod,
Months of scone making must be a bit of a drag but at least it’s honest and fairly cheap and presumably the person in question is a star scone maker now!
One more crazy notion from the home economics staff at our local school and I’m marching up there…. it’ll be rolling pins at ten paces
Cid
October 10, 2008 @ 12:49 pm
Cid
I actually thought it was a joke at first but it was every single week for the duration - though for variety they did once do cheese scones !
Why not teach all kids how to deal with some fresh veg ?
How to make a quick and easy dish like mince beef pie or mince stew or something.
I find the whole thing beyond comprehension
Cheers
Rod
October 10, 2008 @ 1:21 pm
Rod,
Peereth not into the world of home economics at school, from my own recollection it is a deeply dark place, enough to put any youth off cooking for life!
Give me a class of youths, a sink and an oven and ….. I’m beginning to sound like Jean Brodie
Cid
October 10, 2008 @ 5:08 pm
Cid
I’m beginning to sound like Jean Brodie
You mean you’re in your prime
Rod
October 10, 2008 @ 6:04 pm
Cid,
I’ll save that for a future post-thanks!!
Miles
October 10, 2008 @ 8:26 pm
Rod,
My prime is yet to come, or at least I hope so because if it’s been and gone then I’d have to say it was a bit of a disappointment. Perhaps it’s not too late to re-apply for prime status…. planning permission is likely to take some time and there’s no guarantee that I won’t be listed as an ancient monument by then
Cid
October 10, 2008 @ 11:15 pm