Volume 8, Issue 124 - June 30, 2005

Hello Recipe Club,

Thursday - Newcastle on Tyne:

One of my favorite places in the UK is Newcastle. The Geordies as we call them are well known for their football songs and fantastic Newcastle Brown Ale. Again with such great land and situated on the coast there is so much this county offers. Some of the freshest meats and fish I’ve ever sampled have been in Newcastle. As my in-laws are from here I will have to give credit to my husbands Nan as she really helped me understand the history and passion in British Cuisine. This lady makes the best Bubble and Squeak I have ever had!

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Brown Oxtail Casserole

Ingredients:

1 tablespoon dripping (bacon fat)
3 pounds (1350 gm) oxtail
1 1/3 cups onion, sliced
1 1/3 cups baby carrots
3 sticks celery, chopped
2 leeks, chopped
2 tablespoons flour
2 1/2 cups stock
bouquet garni
salt and pepper

Preparation:

Melt the dripping in a heavy frying pan. Brown the oxtail and then the vegetables in the hot fat. Place these in a 4 pint casserole.

Add the flour to the remaining fat. Stir well and add the stock a little at a time, stirring constantly. Add bouquet garni and seasoning and simmer for 5 minutes.

Pour over meat and vegetables and cook at 180 degrees C (350 degrees F, Gas Mark 4) for 4 hours. Remove bouquet garni before serving.

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Bubble and Squeak

Ingredients:

3 3/4 cups cabbage
3 3/4 cups mashed potatoes
1/3 cup butter, divided
salt and pepper

Preparation:

Shred the cabbage and boil or steam it until tender. Mix in the cabbage with the mashed potato and season to taste with salt and pepper.

Heat half the butter in a large frying pan, add the cabbage/potato mixture and smooth it flat with a palette knife. Fry over a medium heat for about 8 minutes or until under side browns.

Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.

Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan. Cook again over a medium heat until the other side is golden brown. Cut into wedges and serve.

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Jam Roly-Poly

Ingredients:

1 1/3 cups self-raising flour
1/2 cup shredded suet (okay to substitute lard)
6 tablespoons jam
milk

Preparation:

Mix the flour and suet together in a bowl. Stir in enough water to give an elastic dough. Knead lightly until smooth.

Roll out to 9 x 11 inch. Spread the pastry with 6 tablespoons jam. Brush the edges with milk and roll up.

Make a 2 inch pleat across a clean tea towel. Wrap the roll loosely in the cloth, pleating the open edges tightly together. Tie the ends securely with string. Lower the pudding into a large pan of boiling water, cover and boil for 1 hour.