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Fit for a queen

ashleyd's picture

The BBC is showing a series about a contest where two top chefs from each region of the UK compete to devise and cook a menu showcasing the food of their region. The best in each region will go into national finals to eventually produce a meal to be served to Her Maj on the occasion of her 80th birthday. Royalist or Republican, you still might enjoy some of the recipes. This is only week 1, so start your collection now.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Risottogirl's picture

(post #32417, reply #1 of 31)

Now that is a program I'd love to be able to see here! Pout.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

ICDOCEAN1's picture

(post #32417, reply #2 of 31)

Wow!  Some of the recipes and what money can buy!

debe5t's picture

(post #32417, reply #3 of 31)

Another question about food for you, my guru of esoteric UK food info:What are mushy peas?I googled them and found a recipe that called for dried marrowfat peas.What would be a Canadian equivalent,for the marrowfat peas? Deb


ps thanks for the link in your post.

ashleyd's picture

(post #32417, reply #4 of 31)

I don't think there is an equivalent, it's a large pea which has been dried. To make "proper" mushy peas you will also need a tablet which is sodium bicarbonate (to soften them) and a green dye (otherwise they will be an unattractive grey colour). Basically you simmer them until mushy (quite a while). A peculiar British food but they have a kind of bland unctuousness that goes well with fish'n'chips. Most people that eat them would buy a can of ready-made.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Wolvie's picture

(post #32417, reply #5 of 31)

okay - these I have to see. I'm thinking they sound like a cross between a lima bean and a soy bean, and that is too weird. ;-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Gretchen's picture

(post #32417, reply #6 of 31)

I have read about them before. I think at that point they were described as pub food. It really sounds odd.

Gretchen

Gretchen
Wolvie's picture

(post #32417, reply #7 of 31)

indeed. I must go check this out. :-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

ashleyd's picture

(post #32417, reply #9 of 31)

I'll get you a can to try!


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Adele's picture

(post #32417, reply #10 of 31)

My Mom has found a close relative of mushy peas, down here in FLA.  I want to say it is a Goya product (hispanic).  I'll email her and try to find more info.  You can also find them here (US) in the British shops.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

ashleyd's picture

(post #32417, reply #8 of 31)

You are right, they are distinctly odd, but a dish that goes way back in English history to pease pudding which eventually gave us the word pea.  The closest thing I can think of is an unflavoured thick Indian dal, same sort of texture (but with smaller pulses), use of colouring (yellow rather than green) and fairly bland. The overall effect is not unlike thick grits. You do occasionally get them in pubs but their real home is the Fish & Chip Shop (think Harry Ramsden's).


Given the title of this thread I suspect they don't ever appear in Buckingham Palace, at least not "above stairs"



Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Ricks503's picture

(post #32417, reply #22 of 31)

Almost sounds like baby food.

1 - measure the board twice, 2 - cut it once, 3 - measure the space where it is supposed to go        4 - get a new board and go back to step 1

 

 

" There'll be no living with her now" - Captain Jack Sparrow

ashleyd's picture

(post #32417, reply #23 of 31)

Pretty close!


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Adele's picture

(post #32417, reply #11 of 31)

From my Mom:


Goya...Whole green peas...chicharos....excellente.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

debe5t's picture

(post #32417, reply #12 of 31)

Thanks for the info.I'll search them out.Deb

ashleyd's picture

(post #32417, reply #13 of 31)

They look pretty much like marrowfat peas, all you need now is a decent recipe and a green tablet. That may be trickier!


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

debe5t's picture

(post #32417, reply #14 of 31)

I could do without the green tablet but the recipe...........? Deb

ashleyd's picture

(post #32417, reply #15 of 31)

I only ever followed the instructions on the packet, and that was a long time ago!


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Syrah's picture

(post #32417, reply #16 of 31)

http://www.wight.co.uk/food/recipes.99/11.99/

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

debe5t's picture

(post #32417, reply #17 of 31)

Thanks Syrah.Are they a staple at chip shops down there?I am still not sure what a substitute for marrow fat peas would be,dried whole green peas,dried green split peas,maybe? Deb

Syrah's picture

(post #32417, reply #18 of 31)

No, not at all. I have heard of them though, and I'm pretty sure I've seen cans of them. Split pea soup seems to considered a close relative.

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

unbaked's picture

(post #32417, reply #19 of 31)

"The truth will set you free. But first, it will piss you off" Gloria Steinem


I just noticed your signature..priceless! :)

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Jonagold's picture

(post #32417, reply #30 of 31)

A few years back,the first day of a visit to England was St. Patrick's Day.  We were jet-lagging, hungry and went to the first pub we saw which happened to be an Irish Pub.  We ordered fish and chips.  On the plate was a dip of green!  We thought it must be green mashed potatoes to honor St. Patrick.  It was mashed peas. 


Thanks for the background information. 

ashleyd's picture

(post #32417, reply #20 of 31)

It could be as simple as dried whole green peas, over here they're called 'marrowfat' which are large and intended to be dried to distinguish them from 'garden' peas which are smaller and eaten fresh.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

elizaram's picture

(post #32417, reply #21 of 31)

Deb, there's a booth in Saint John City Market that sells UK imports, and I remember seeing canned mushy peas there. It's near the Germain Street entrance, on the right hand wall next to Pete's Frootique (I think it's run by the same people).




Food-forward parents like mine served dinners of homemade falafel, Mediterranean fish stew or stir-fried beef with broccoli. To me, dishes like spaghetti and meatballs, mashed potatoes with gravy and macaroni and cheese seemed exotic and unattainable. --Julia Moskin (NYT)



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

debe5t's picture

(post #32417, reply #24 of 31)

Hey,you are right.I do not know why I want to taste them,maybe because of the comfort food factor. I must look next time I am in the market.You really do have to come back to the Maritimes and this time I get to meet you.Cheers,Deb


Edited to add:isn't ChefRobert your Dad?Where has he been lately as I have not noticed any posts from him?


Edited 4/16/2006 6:14 pm ET by debe5t

MadMom's picture

(post #32417, reply #25 of 31)

Glad you asked about Chef Robert...I've been missing him, too.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

elizaram's picture

(post #32417, reply #26 of 31)

The reason I remember that booth so well is because I bought something there. I asked my girlfriends what they wanted me to bring back for them from NB, and one of them (single and looking) said, "A man." At that booth I found a box of Scottish steel cut oats with a picture of brawny, handsome, shirtless guy in a kilt on the front, so I bought it for her. She got a good laugh out of it. :-) I'd love to come back to visit sometime - we had a wonderful time, and DS still asks every once in a while to "Go to Canada today!"

Yes, Chef Robert is my dad. Last I heard he was going cold turkey on CT because he spent way too much time here and needed to finish up the model boat he was working on. Then I think he kind of got out of the habit. But he did get my mom (NanaC) hooked on this place, and she's been a frequent visitor lately.




Food-forward parents like mine served dinners of homemade falafel, Mediterranean fish stew or stir-fried beef with broccoli. To me, dishes like spaghetti and meatballs, mashed potatoes with gravy and macaroni and cheese seemed exotic and unattainable. --Julia Moskin (NYT)



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

ashleyd's picture

(post #32417, reply #27 of 31)

Just an update on this topic, it has been fascinating to see what these chefs will come up with, some good, some bad and some just bizarre. Last night had a great pine nut crust on wild sea bass from Marcus Wareing, the dish had lots of other bits too but that feature you could probably use on all sorts of other fish. For other recipes from this series (and some of them are worth a look) look under the region headings in the buttons on the left of the screen.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Syrah's picture

(post #32417, reply #28 of 31)

Thank you for the link. I didn't even think to look for the recipes posted. The pine nuts sound lovely. Bass is a firm, white fish isn't it? I bet I could use Barramundi instead.

"The truth will set you free. But first, it will piss you off"
Gloria Steinem

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

ashleyd's picture

(post #32417, reply #29 of 31)

Yes and yes.


Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.