Can you suggest regional fare to try over Xmas?
Discussion
Try 'The Crown' in Stoke by Nayland - Execellent, beer and wines, very attentive, slightly wine barrish with a country twist.
Good meal for two with starter and a beer each £20.00 per head.
Easy to get to - A12 south bound from Ipswich
Look for signs to Stoke by Nayland just after the Deham turning ( you have to cross the dual carrigeway so be careful).About 3 miles from the A12 through Constable Country. May have to book but not essential. Post if you are going as I need a reason to have another visit.
Good meal for two with starter and a beer each £20.00 per head.
Easy to get to - A12 south bound from Ipswich
Look for signs to Stoke by Nayland just after the Deham turning ( you have to cross the dual carrigeway so be careful).About 3 miles from the A12 through Constable Country. May have to book but not essential. Post if you are going as I need a reason to have another visit.
wryka said:
My mistake - I thought this was about cars, run outs etc.
But it seems to have turned into and cooking site. Receipes ! Your street cred as just taken a nose dive.
From movies of hoons to Delia Smith in one easy lesson.
Just kidding, I've a receipe for a good stuffing somewhere !
an EAPHer cooking video! Don`t you worry Wryka - normal service will be resumed after Christmas!
I still hope to do a short notice EAPHer drink over the hols
iandbeech said:
I don`t think Haggis and whisky is in our region -before "Barcardi" suggests them!
OK, how about smoked Norfolk dumplings made with Cromer crab marinated in sloe gin?
wryka said:
Try 'The Crown' in Stoke by Nayland -
Have to say I've found it hit and miss, the food & service. So much so that I now give it a miss and have gone back to the Angel over the road. Not as 'wine barrish' admittedly, but the food is, from my experience, consistently better (and before anyone says, yes, it can be full of old folks, so I fit right in
). Quite like the Idea of PH-Ronay guide to eating establishments in the region. With maybe star awards out of 5. i.e. The Angel •••, The Crown •• etc. Any other suggestions?
Then, rather than booze cruises we could organise nosh cruises. Have to be places with big car parks...... oh dear....... that'll be McDonalds then.
Bacardi said:
I don`t think Haggis and whisky is in our region -before "Barcardi" suggests them!
OK, how about smoked Norfolk dumplings made with Cromer crab marinated in sloe gin?
wryka said:
Try 'The Crown' in Stoke by Nayland -
Have to say I've found it hit and miss, the food & service. So much so that I now give it a miss and have gone back to the Angel over the road. Not as 'wine barrish' admittedly, but the food is, from my experience, consistently better (and before anyone says, yes, it can be full of old folks, so I fit right in
Quite like the Idea of PH-Ronay guide to eating establishments in the region. With maybe star awards out of 5. i.e. The Angel •••, The Crown •• etc. Any other suggestions?
Then, rather than booze cruises we could organise nosh cruises. Have to be places with big car parks...... oh dear....... that'll be McDonalds then.
Those Norfolk dumplings sound wonderfull - tell more!
I think a PH-Ronay rating system could be good - not stars though, would have to be pistons!
simpo two said:
You could combine cars and cooking by steaming fish wrapped in foil on an exhaust manifold... There was a story years ago about a commuter who cooked his dinner on the drive home by putting various food items around the engine bay.
John, are you sure this commuter was'nt you! You always have your bonnet in the "Grill mode" (Bonnet open) when parked up!!
Phil
griffophenia said:
You could combine cars and cooking by steaming fish wrapped in foil on an exhaust manifold... There was a story years ago about a commuter who cooked his dinner on the drive home by putting various food items around the engine bay.
John, are you sure this commuter was'nt you! You always have your bonnet in the "Grill mode" (Bonnet open) when parked up!!
Phil
You could be right! I remember Simpo telling me he had steamed fish for tea - on exactly the same day his radiator blew!
iandbeech said:
Those Norfolk dumplings sound wonderfull - tell more!
Well, the tricky part is catching your dumpling. Some people prefer supermarket jobs, but I prefer free range. Trapping with a net is the best method. Once caught your need to knead them into shape using your granny's old secret recipe. Then add the Cromer crab meat, from the claw of course, and once worked well in, shape into balls. Place the balls in a saucepan filled with sloe gin. Leave them to float overnight. Place on a rack to drain the following day (they may need to be reshaped a little). To cook, steam over a shallow pan with regular gin for about 45 mins. Serve on a bed of spinach drizzled with custard accompanied by a fine glass of Le Piat Dor.
Guaranteed to make an impression with the family on Boxing day instead of the usual cold turkey!
Bacardi said:
Those Norfolk dumplings sound wonderfull - tell more!
Well, the tricky part is catching your dumpling. Some people prefer supermarket jobs, but I prefer free range. Trapping with a net is the best method. Once caught your need to knead them into shape using your granny's old secret recipe. Then add the Cromer crab meat, from the claw of course, and once worked well in, shape into balls. Place the balls in a saucepan filled with sloe gin. Leave them to float overnight. Place on a rack to drain the following day (they may need to be reshaped a little). To cook, steam over a shallow pan with regular gin for about 45 mins. Serve on a bed of spinach drizzled with custard accompanied by a fine glass of Le Piat Dor.
Guaranteed to make an impression with the family on Boxing day instead of the usual cold turkey!
I`m going to have a go at them!
Not sure about the custard though.
griffophenia said:
You always have your bonnet in the "Grill mode" (Bonnet open) when parked up!!
Indeed, with a grill tray on the plenum chamber and a selection of bangers and burgers sizzling away!
Personally I think we should all gatecrash Bacardi for dinner; sounds lie he know's what he's talking about
iandbeech said:
Aplogies for getting into Gastronomic mode but it would be nice to try a few regional wines and dishes over the hols - any suggestions?!
Okay Ian....here you go....a girly recipe for you.
With that leftover turkey (if you can face it)
take a red pepper, and orange pepper and a yellow pepper.
Wash, remove pips and cruddy stuff and cut into large bitesize chunks......
Wash and diagonally slice a couple of courgettes
Thickly slice a couple of red onions
Wash and quarter 6 large tomatoes.
Take as many baby new potatoes as you want to eat and wash, dehead and slice in half..(nice big chunks)
Boil some water and cook potatoes in microwave for 4 mins.
Drain potatoes thoughouly and put into a bag and shake them up a bit to make them a little rough at the edges.
Now.....very important....all veg must be dry when put into oven...so dry off excess water with paper towels.
Spray two baking tins with Fry Light (the butter version)and heat for a few minutes.
Put tatties on one tin and veggies on the other and spray generously with the Fry Light.
Bake on reg 9 for at least 3/4s of an hour until the veggies are charred.
Serve with a bottle...(well okay a couple of bottles
) of Ernest & Julio Gallo White Zinfandel. A low calorie, low fat super duper dish.....not exactly regional or as exciting as Bacardi's
but hey...I like it anyway...... Have a great Chrissy mate.
...//P//yellow peril said:
Aplogies for getting into Gastronomic mode but it would be nice to try a few regional wines and dishes over the hols - any suggestions?!
Okay Ian....here you go....a girly recipe for you.
With that leftover turkey (if you can face it)
take a red pepper, and orange pepper and a yellow pepper.
Wash, remove pips and cruddy stuff and cut into large bitesize chunks......
Wash and diagonally slice a couple of courgettes
Thickly slice a couple of red onions
Wash and quarter 6 large tomatoes.
Take as many baby new potatoes as you want to eat and wash, dehead and slice in half..(nice big chunks)
Boil some water and cook potatoes in microwave for 4 mins.
Drain potatoes thoughouly and put into a bag and shake them up a bit to make them a little rough at the edges.
Now.....very important....all veg must be dry when put into oven...so dry off excess water with paper towels.
Spray two baking tins with Fry Light (the butter version)and heat for a few minutes.
Put tatties on one tin and veggies on the other and spray generously with the Fry Light.
Bake on reg 9 for at least 3/4s of an hour until the veggies are charred.
Serve with a bottle...(well okay a couple of bottles
A low calorie, low fat super duper dish.....not exactly regional or as exciting as Bacardi's
Have a great Chrissy mate.
I was getting worried for a while there Pauline - it was ages before you mentioned alcohol
Sounds like a great dish - but two small things, can I replace the Fry Light with a slab of butter
and can I throw the left over turkey in the bin?! How about adding a few cloves of garlic?
Have a good one
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