Marmite And Black Pudding

[monza gorilla 1]

What it says.

Although it's all gone a bit global these days with Cheetos and KFC, both of which should be banned, we all have our country specific, even town specific, foodstuffs and tastes.

What have you got?

Extra points for Marmite.

Bonus for haggis, fuhrer of the sausage folk.

Vegemite is instant disqualification.

[Medilloni 6]

What it says.

Although it's all gone a bit global these days with Cheetos and KFC, both of which should be banned, we all have our country specific, even town specific, foodstuffs and tastes.

What have you got?

Extra points for Marmite.

Bonus for haggis, fuhrer of the sausage folk.

Vegemite is instant disqualification.

Up here it's Cumberland Sausages and Potted Shrimps, the local desciption for the shrimps is:

"Morecambe Bay Brown Shrimps are renowned for their delicate taste and unique texture; they have been caught by local Fishermen for hundreds of years. [why are they brown huh? Collected near the effluent pipe perchance?]

Even though the fishing methods have changed, with the horse and cart being replaced by the tractor, we still follow the same traditional recipe.

Locally caught shrimps, boiled in butter with a secret combination of spices until they are tender. They are then sealed with butter and packed into pots.

They can be eaten either warm or cold."

I'm told they taste shrimp-like. And chicken. I'm more of a black pudding person me'self.

The Cumberland Sausage is this:

A classic British regional sausage, made with roughly chopped meat and lots of pepper. It is traditionally coiled (not linked) and sold by length.

Ingredients

450 g boned pork shoulder, diced

450 g belly pork, rind removed and diced

50 g white breadcrumbs

2 teaspoons of salt

1 teaspoon ground black pepper

Few gratings of fresh nutmeg and mace

Pince each of marjoram, sage and cayenne pepper Method

Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince

Mix in the breadcrumbs and the seasonings

Fry a small piece to check seasoning, adjust if necessary

Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people)[<<< Are you serious?!?!?!]

Rest the sausage/sausage meat for at least a few hours before cooking

This looks best cooked in a coil It can be difficult to cook a coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently

Serve with mash and onion gravy

Unlike the shrimps, this is delicious, but unfortunately the marketing plan to make it look like a pile of doggy doo doo doesn't do it for me. Eating a suasage whilst questioning its origin...

[Kopite Girl 0]

[dribbler 6]

Taylors English Mustard. Vastly superior to your lightweight Colemans Sh#te, that is just way too sweet. Not made in Newport Pagnell anymore, but that's where it came from, so I'm claiming it. Try it, you won't go back.

[Autumnpuma 0]

I'm from Southern California...the most plastic and superficial culture ever devised by mankind. But beneath that, if you dig far enough, some truly local cuisine can be found. Being a stone's throw from the Mexican border, the best of our foods come from down south. I'd pick Menudo. Have it on Sunday morning with a bottle of Negro Modelo.

[HandyNZL 1]

Yum yum yummy Marmite...I get ALLLLL the bonus points

Even yum yum yummier....Marmite and honey on toast with melted butter...drooooool.....

[HandyNZL 1]

And of course, World Famous in New Zealand...the nectar of the Gods...L&P drink. (That's Lemon and Paeroa (pronounced pie-rower)...made by the good fellows at Coke these days, but still the best)

And also, for triple bonus points, HOKEY POKEY ICE-CREAM. Need I say more?

[HandyNZL 1]

Actually, yes I do need to say more......PAVLOVA....and no, it's not Australian, and neither was Phar Lap, or Crowded House, or even their flag (damn buggars stole our one and put a few extra stars on it...oh phewwweeee )

[monza gorilla 1]

I'm from Southern California...the most plastic and superficial culture ever devised by mankind. But beneath that, if you dig far enough, some truly local cuisine can be found. Being a stone's throw from the Mexican border, the best of our foods come from down south. I'd pick Menudo. Have it on Sunday morning with a bottle of Negro Modelo.

Had to Google it, but sounds great. I may have a go at making some of that.

Steve, thanks for the mustard tip.

Paeroa? Why not just call it lemonade?

EDIT: Puke Road???

[HandyNZL 1]

Its spring water from the town of Paeroa....and it tastes nothing like lemonade....you...heathen!

[Kopite Girl 0]

Northamptonite's i got to know (namely the ex's family a few years back) used to make 'spicy bake'. Its flipping lovely. Potatoes, sausage, chopped onion, pepper, oxo cubes and a pint of water. Put it in a roasting tin and roast. The oxo cubes and water have to be mixed first. It makes a lovely meal. Not too spicy but the pepper gives it a hefty kick. Lovely. I credit that to Northampton.

Salt fish. Man oh man oh man. In St John's Market in Liverpool years ago they used to have a fish market. They sold what was called salt fish. Fish preserved in a LOT of salt. Dad used to boil it of a Sunday morning for me and him and we'd love it!

Scouse. I'm sure Paul will tell you also that this is a stew that liverpool families have their own versions of. There's no real recipe. The basics is mincemeat, potatoes and either beef stock or oxo cubes added to the mix with water over. But you can put what you like in it. Dad used curry powder in his.

I'd have to credit New York with corned beef hash. Oh my lord, delicious. Used to stop at a deli in greenwich village, and order lots. I'd be eating them all day!

But I, like Craig absolutely LOVE marmite. Craig, i love dipping peanuts into it. Aw too nice.

[monza gorilla 1]

Northamptonite's i got to know (namely the ex's family a few years back) used to make 'spicy bake'. Its flipping lovely. Potatoes, sausage, chopped onion, pepper, oxo cubes and a pint of water. Put it in a roasting tin and roast. The oxo cubes and water have to be mixed first. It makes a lovely meal. Not too spicy but the pepper gives it a hefty kick. Lovely. I credit that to Northampton.

Me mum used to make that as well, with dried chillies. It never had a name though.

You get extra Marmite points for corned beef hash as well. But only if you put Marmite in it.

Haslet gets a bonus mention.

[Argento Reloaded 1]

I´m posting two pics of traditional argie meals: Argentine barbecue ("asado") and the "empanada" something you can fill with almost everything -even jam!- but tradition says it must be filled with a mix of meat and vegetables!

Enjoy!

[monza gorilla 1]

That empanada a Cornish Pasty! Lovely. But if you fill it with jam as well as meat then it's a clanger. Honest.

[Rainmaster 7]

Oatcakes are popular around these parts (Staffordshire way..), they're especially tasty with bacon 'n cheese in them (then again so is everything).

Oh and Marmite is damn good.

Now I'm hungry.

[pabloh20 1]

Northamptonite's i got to know (namely the ex's family a few years back) used to make 'spicy bake'. Its flipping lovely. Potatoes, sausage, chopped onion, pepper, oxo cubes and a pint of water. Put it in a roasting tin and roast. The oxo cubes and water have to be mixed first. It makes a lovely meal. Not too spicy but the pepper gives it a hefty kick. Lovely. I credit that to Northampton.

Salt fish. Man oh man oh man. In St John's Market in Liverpool years ago they used to have a fish market. They sold what was called salt fish. Fish preserved in a LOT of salt. Dad used to boil it of a Sunday morning for me and him and we'd love it!

Scouse. I'm sure Paul will tell you also that this is a stew that liverpool families have their own versions of. There's no real recipe. The basics is mincemeat, potatoes and either beef stock or oxo cubes added to the mix with water over. But you can put what you like in it. Dad used curry powder in his.

I'd have to credit New York with corned beef hash. Oh my lord, delicious. Used to stop at a deli in greenwich village, and order lots. I'd be eating them all day!

But I, like Craig absolutely LOVE marmite. Craig, i love dipping peanuts into it. Aw too nice.

Indeed it is basically stew, but I don't think stew had a patent pending on it

I think you'll also find that the most traditional way to serve scouse is with marmite and haggis

[Kopite Girl 0]

Indeed it is basically stew, but I don't think stew had a patent pending on it

I think you'll also find that the most traditional way to serve scouse is with marmite and haggis

How did your mam/dad do scouse? And is 'spare ribs' a scouse meal. (boil ribs, sprouts, cabbage and potatoes all in the one pan)

[pabloh20 1]

How did your mam/dad do scouse? And is 'spare ribs' a scouse meal. (boil ribs, sprouts, cabbage and potatoes all in the one pan)

I can't actually remember my mum making scouse. She must have done, I just can't remember

Not sure about spare ribs, but if it has no patent on it, claim it quick

[Argento Reloaded 1]

That empanada a Cornish Pasty! Lovely. But if you fill it with jam as well as meat then it's a clanger. Honest.

Each region in our country has its own recipe! Nowadays you can find delivery at Bs As. of more than 30 types of empanadas! From meat -spicey or soft- to corn, jam and cheese, vegetables, cheese+champignons+jerez wine, and many more etcs!