Hairy bikers - mums know best

[Pferdestarke]

I demand some home-made scotch eggs immediately!

YUM!

[SPR2]

Those bananas wrapped in bacon look good too

[madbadger]

Black pudding scotch eggs.

[F i F]

Those scotch eggs on the picnic day looked a tad runny for me.

My mum used to make Scotch beans, basically the egg is replaced by baked beans.

That sticky date cake looked ace, and I know it goes against WI rules but Victoria sandwich needs buttercream. It just does.

[Miss Pitstop]

I made some scotch eggs in the summer and they were ace - well worth the extra work rather than buying the supermarket ones. I'll have to try the black pudding variation though, they looked lovely

[Dibble]

Just got this recipe from my Mum. I shall be trying it out shortly...

Sticky Parkin Cake


1 3/4 cups* self raising flour
1 3/4 cups medium oatmeal
2 1/2 teaspoons ginger

Sieve the dry ingredients together (I assume it's dried/powdered ginger - my Mum doesn't go in for that 'fancy' stuff)

In a pan melt together slowly:

1/2 lb margarine
1/2 lb (Fowler's) black treacle
1/2 lb golden syrup
4 oz sugar

Add the melted ingredients to the dry ingredients and mix well.

Add one medium egg and a small cup of milk, and mix well again. This should give a very sloppy mixture.

Grease and line with greaseproof paper (and grease the paper too) a large flat baking tin (no idea of size, sorry).

Cook at 350F or 175C for ~ 40 minutes.








"How much is a cup" I ask? "A tea cup of course" replies Ma Dibble... (It's actually a "cup" as in the American style measure - no idea on ozs or grams sorry).

[F i F]

Dibble said:

"How much is a cup" I ask? "A tea cup of course" replies Ma Dibble... (It's actually a "cup" as in the American style measure - no idea on ozs or grams sorry).

We use from Saint Delia here

This perhaps explains why we are the shape we are Dibs...

[Dibble]

F i F said:

Dibble said:

"How much is a cup" I ask? "A tea cup of course" replies Ma Dibble... (It's actually a "cup" as in the American style measure - no idea on ozs or grams sorry).

We use from Saint Delia here

This perhaps explains why we are the shape we are Dibs...

Cheers F i F

I'm sure you still owe me a curry...

[F i F]

Who saw this last night?

What do you think of that Portuguese fish and chips all mixed in doobry wossname. Have to try that. Do you reckon you can make it with normal fresh fish as opposed to salt cod?

And Dave's Mum's fish cakes. mmmmmmm.

And it's really really gratifying to see throughout this series so far the general appreciation of proper pies, with short crust pastry. Though disppointed to see the number of pies with only a lid. Just so wrong, but not as wrong as rough puff. That's a double

That rice pudding looked wrong to me, just way too solid. But maybe worth an experiment.


PS Dibs, Re cuzza, yes next time I'm up round Blackpoo (TM) I'll be in touch.

[escargot]

Having lived in Portugal for a while, I aquired the taste for bacalhau. With the addition of garlic, onion & chips, it would be ace. If filthy.

[BoRED S2upid]

These guys are great, complete loons who enjoy proper cooking not some pompous celebrity chef trying to make a name for himself and gain a few more stars! I've just printed off all the recipies so far. I love curry but would never make one from scratch, that was until last night now I will be making my own or at least giving it a go.

[bint]

BoRED S2upid said:

These guys are great, complete loons who enjoy proper cooking not some pompous celebrity chef trying to make a name for himself and gain a few more stars! I've just printed off all the recipies so far. I love curry but would never make one from scratch, that was until last night now I will be making my own or at least giving it a go.

I am half way there, usually buy a good handmade fresh paste from www.spicebox.co.uk but her masala recipe looked really good. I shall be setting up a better spice selection and having a go. Also that curried salmon :P

[Kneetrembler]

escargot said:

Having lived in Portugal for a while, I aquired the taste for bacalhau. With the addition of garlic, onion & chips, it would be ace. If filthy.

It has a fantastic taste provided it has been put into soak for anything between 24 & 48hrs depending on the size of the piece.
Changing the water at 8 hourly intervals, changing the water 4 times and just nibble a little bit to taste when it is ready as you don't wish to wash the salt out altogether.

The Portuguese & the Spanish consider it a far superior fish to fresh cod.

The best restaurant that I know of for Salt Cod is a restaurant in Bilbao called " Guria" in the Grand Via in Bilbao which is a shrine to Salt Cod and the Chef is Jenaro Pildain and prepares his fish like an artist and serves 4 flavours of salt cod.