Tag Archives: bacon

Tyneside Floddies all mine, all mine…

Bacon Floddies, a sort of potato cake, are a tradition part of a Tyneside breakfast and would be served with eggs and sausages.  Apparently they originated on the canals where the navvies would cook them on their shovels over the fire.

TYNESIDE FLODDIES

Utensils:
1 x potato peeler
1 x grater
1 x tea towel – clean!
1 x mixing bowl
1 x large frying pan
Kitchen roll (paper towel) to drain

Ingredients:
10oz / 300g potatoes – peeled
1 large onion – finely chopped
6oz / 180g bacon – rinds off and finely chopped
2oz / 60g self raising flour
2 eggs
oil for frying

Method:
Grate the potatoes onto the tea towel
Gather it up and squeeze the liquid out of the potatoes
Put the chopped onion into a bowl and add the potatoes, bacon and flour
Season to taste
Beat the eggs into the potato mixture
Heat the oil in the frying pan to a medium heat
Put ample tablespoonfuls of the potato mixture into the frying pan and flatten them out to form round cakes
Cook on each side until golden brown and cooked all the way through – about 4 minutes each side
Lift out of the pan and drain the oil off on the kitchen paper
Serve immediately with fried eggs and good sausages and shovel it down!

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Pea and Ham Soup – or The London Particular

This soup was named after the thick London fogs that occurred in the 19th century and were generally referred to as ‘Pea Soupers’.  In Charles Dickens’ ‘Bleak House’, William Guppy remarks to Esther Summerson that the fog is a ‘London Particular’.

Ideally, try to obtain a ham bone with ham still clinging to it for this recipe as the flavour is marvelous.  You will need to go to a proper butcher or delicatessen for this as supermarkets will not sell them to you.  Alternatively you can use bacon or the remains of a cooked gammon ham and use chicken stock instead. 

You will need to start this dish in the morning or evening before you need to serve it.
Also be aware that this soup is Very Filling and is a meal in itself.

To Cook a Ham Bone
Put the ham bone in a pot with enough water to cover it.  Bring it to the boil then simmer for about two hours.  Leave it to cool skimming off the fat.  Remove all the meat from the bone and use the stock for the soup.

Pea Soup or The London Particular

PEA AND HAM SOUP

Utensils:
1 x large saucepan
1 x large bowl

Ingredients:
1 lb / 480g dried split green peas
EITHER the meat of a ham bone OR 4 rashers of bacon OR an equivalent quantity of gammon
If you’re using ham you will need 2oz / 60g butter
1 large onion – finely sliced
4 pints of a combination of the soaking liquid from the peas, the ham stock or chicken stock
1 teaspoon Worcestershire Sauce

Method:
Soak the peas in enough cold water to cover them for at least 4 hours and preferably overnight
If using bacon, cook it in a large saucepan until the fat is running out, then add the onion and cook until soft
If using ham, melt the butter in the pan, add the onions and cook until soft
Add the peas and the liquid
Cover the pan and bring to the boil
Skim off any scum and turn down the heat
Add the ham and simmer for two hours
Stir occasionally to stop it sticking
By this time the peas will have turned into a thick, textured puree
Season to taste and add the Worcester Sauce
Serve with good bread or toast

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Shrove Tuesday: Banana and Bacon Pancakes

I was rather relying on Backwatersman to cover Shrove Tuesday, but in his absence, I will give you a nice twist on a pancake which would make a hearty breakfast or lunch.

The word ‘shrove’ is the past tense of ‘shrive’ which means to gain forgiveness for one’s sins through confession and penance.  Shrove Tuesday is the last day before the beginning of Lent on Ash Wednesday, and during Lent Christians are expected to fast, or give up something they like.  This lasts for 40 days and corresponds with the time that Jesus spent in the wilderness, ending on Palm Sunday with his triumphal entry into Jerusalem. 

It has also become known as Pancake Day as the making of pancakes was a good way of using up foods such as sugar, butter and eggs from your storecupboard, which were traditionally restricted during the Lent fast.

BANANA AND BACON PANCAKES
Make pancakes according to the recipe in Breakfast and a Recipe for Crepes.

Utensils:
Frying pan
Fish slice
Mixing bowl
Electric mixer
Jug

Ingredients:
4 Bananas
8 rashers of bacon of your choice (I prefer back but you may like streaky)
2 tblspns Golden or maple syrup
2 tblspns of Lime or lemon juice
Pancake mixture

Method:
Wrap two slices of bacon round each banana
Place under a hot grill until the bacon is lightly browned, turning as necessary
Remove from the grill and keep hot
Mix the syrup with the lime or lemon juice
Make pancakes as per the above recipe
Wrap each bacon banana in a pancake
Drizzle with the syrup

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Chestnut and Bacon Soup

This is a luxurious, warming and filling winter soup that I often serve when I have friends round for lunch.  If you keep a can of chestnut puree in the larder, it can be produced, with or without bacon, at the drop of a hat.  If you are feeding Vegefriends, leave out the bacon and substitute vegetable stock for the chicken stock.

I know I give you quite a few soup recipes but they are just such good food.  They can operate as warming, energy giving fast food and you can hide all manner of things in a soup that a child or fussy person might sneer at if presented in recognisable form.

Utensils:
1 x chopping board
1 x large saucepan
1 x measuring jug

Ingredients:
2oz / 60g butter
1 medium onion – finely chopped
4 rashers of bacon – chopped
1 tblspn dried sage or 2 tblspn fresh chopped sage
1 x 436 tin of chestnut puree
1 pint of chicken stock
¼ pint / 150ml double cream

Method:
Saute the onion, bacon and sage in the butter until the onion is translucent
Add the chestnut puree and stir well
Gradually add the stock, stirring briskly to break down the puree
Simmer for 15 minutes
Add half the cream
Serve immediately using the remaining cream to put a generous swirl on each bowlful
Serve with tasty bread

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Huntingdon Fidget Pie

This pie was originally made around harvest time, to feed the hungry farm hands.  It’s lovely served with seasonal vegetables (I like dark green leaves) and a nice sweet puree of swede and carrots.

Utensils:
1 x rolling pin
1 x pie dish (approx 1 pint capacity)
1 x chopping board
1 x pastry brush
1 x small bowl of measuring jug

Ingredients:
1 packet shortcrust pastry
8oz (240g) lean back bacon – roughly chopped
1 medium onion – chopped
8oz (240g) cooking apples – peeled, cored and roughly chopped
1 tblspn fresh parsley (or ½ tblspn dried parsley)
¼ pint (150ml) medium cider
1 flat tblspn plain floor
egg or milk to glaze

Method:
Pre-heat the oven to190 / 375 / 5
Mix together the bacon, onion, apples and parsley in the pie dish. 
Mix the flour, a little at a time, with the cider into the dish
Roll out the pastry to about ¼” (1/2cm) thick
Moisten the edge of the pie dish with water
Place over the pie dish and trim off any excess.
Make a few slits in the pastry to let the steam out
Brush the top with beaten egg or milk.
Bake for about 45 minutes or until the pastry is golden brown.

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Liver – It’s Offally Good!

A whole lamb's liver - shiny and richly coloured

A whole lamb's liver - shiny and richly coloured

In which the Wartime Housewife tells you how to cook Liver and Bacon, Liver with Sage Butter and Liver and Tomatoes with Rice.

is a fantastically cheap, low fat and nutritious food, which has been much overlooked in recent years.  Many of us have been put off eating liver because it’s been presented to us badly cooked; school lunches spring to mind with chunks of dark brown leathery liver one could have used to re-sole one’s outdoor shoes.  The same goes for many foods we think we don’t like and, as with so much in life, it’s knowing what to do with it that counts. 

The most important thing is to get all the tubes and sinewy bits out with a small, sharp knife before you even think about cooking it, taking care not to mash the meat up too much while you’re doing it. 

Today, I’m going to give you three delicious ways of using liver.  I prefer lamb’s liver but pig and ox liver are perfectly fine, and calve’s liver is divine but usually a bit more expensive for some reason.
All these recipes serve 4 people.

Tonight's dinner, hence a photo! It was delicious and very filling.

Tonight's dinner, hence a photo! It was delicious and very filling.

LIVER WITH SAGE BUTTER

Utensils:
1 x large frying pan
1 x wooden spoon

Ingredients:
1 ½ lb / 700g liver – sliced
4oz / 120g butter
1 tblspn fresh sage, finely chopped (half if using dried)

Method:
Melt the butter gently in the frying pan and add the sage
Place the pieces of liver into the pan and cook on a low heat, turning occasionally until nicely browned
This should take no more than 10-15 minutes

Serve with new or boiled potatoes, carrots and green beans

LIVER AND BACON

Utensils:
1 x large frying pan
1 x wooden spoon

Ingredients:
1lb / 450g liver – sliced
8oz / 240g lean bacon cut into 2″ pieces (leaving the fat and rind on)
1 tblspn plain white flour
¼ tspn dried mixed herbs
¼ pint / 150ml good stock

Method:
Fry the bacon in the frying pan (you may need a tiny drop of oil to start it off) until the fat is building up nicely in the pan and the bacon is getting slightly crispy. 
Remove the bacon with a slotted spoon and set aside
Add the sliced liver and cook in the bacon fat until it is turning nicely brown
Remove the liver and put with the bacon in a warm place
Add the flour and herbs to the juices in the pan, stirring quickly with the wooden spoon in a figure of 8 movement
Gradually add the stock, stirring it in as above and until thickened.
Return the meat to the pan and keep stirring until everything is nice and hot.
Season to taste

Serve with mashed potatoes and broccoli.  I like baked beans with it too.

LIVER AND TOMATOES WITH RICE

Utensils:
1 x large frying pan
1 x wooden spoon

Ingredients:
A knob of butter or a little oil
1 medium onion – chopped
1lb / 450g liver – cut into roughly 1″/2.5cm chunks
1 can chopped tomatoes
1 splash Worcester sauce
1 tspn dried mixed herbs
8oz / 240g rice

Method:
Heat the oil or butter in the frying pan and add the onions. Cook until translucent
Add the liver to the pan and cook until nicely browned
Stir in the tomatoes, Worcester sauce and herbs
Cover and simmer on a low heat until the rice is ready
Cook the rice as per the instructions on the pack (If using brown rice, put this on before cooking the liver)
Either serve the rice in a ring with the liver and tomatoes in the middle, or stir the rice into the liver mixture in the style of a risotto.

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