Wartime food of sorts

Discussion in 'Recipes' started by landimad, Jan 26, 2012.

  1. landimad

    landimad Odd job man

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    Back in the day my mum said that without the ingredients we could not have such lovely food.
    Tiz true, but then came the war and for her growing up around the effort the families adapted.
    We have been lucky to have roast dinners and yorkshire puds. Yes eggs gallore, but for her family my gran made them without the eggs and they are just as good today as they were years ago.
    My family love them and get them most weeks when I am off.

    What other strange recipes without certain ingredients have you been brought up with and why?
     
  2. Phil A

    Phil A Gardener

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    Think my Mum used to call it a mad mash, where she cooked all yesterdays left overs with some eggs. We might call it an omlette today.
     
  3. lazydog

    lazydog Know nothing but willing to learn

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    Being lucky i was bought up in 50's and living in the country,so I am led to believe mom did not go short of much having chickens
    and bunnies.Swap and barter was the order of the day,but I was bought up liking potatoes harvested with dirt on meat with bone in and fat,neck of lamb stew.Blackpudding and faggots lots of other stuff which the grandkids find disgusting.
    In fact everything I seem to like and bought up with is not available in Tesco's.
     
  4. HarryS

    HarryS Eternally Optimistic Gardener

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    Would that not be bubble and squeak ziggy ?
     
  5. landimad

    landimad Odd job man

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    • Phil A

      Phil A Gardener

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      No, that one was just potatoes & cabbage Harry. Mum was a school cook & her recipe book started with things like "Peel 12 stone of potatoes"
       
    • *dim*

      *dim* Head Gardener

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      cheap cuts of meat are often the best

      oxtail, beef cheeks, mutton, pork neck etc were often served in our home when I was a child

      takes a lot longer to cook (ideal for a slow cooker) ....

      pork neck is really cheap, and makes an excellent roast

      at one stage, these cuts of meat were regarded as dog meat (people used to buy these cuts of meat to feed their dogs) ....

      same goes for pork rib .... a few years ago in South Africa, butchers used to give you pork rib for free to feed your dogs with .... then, people started realizing that when marinated, and slowly cooked on a BBQ, it makes a really good meal ... then prices skyrocketed
       
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      • landimad

        landimad Odd job man

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        Often people overlook the cheaper cuts because they are not shown as viable enough for the shows on telly. Bring back Ox tail in the oven or Roast Ox Heart MMMMMMMMMMMM
         
      • *dim*

        *dim* Head Gardener

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        even chicken livers are nice ... (portuguese style recipe)

        fry some chopped onion and garlic in olive oil ... add a chopped fresh chilli (or 1/2 taeaspoon of peri-peri spice) .... add the chicken livers, salt, fresh ground black pepper

        cook till the chicken livers are done ... add a splash of red wine

        cook a little longer .... remove from the heat, then add a dollop of fresh cream and serve with fresh crusty breadrolls or a baguette

        a meal for 4 for under £2 (chicken livers cost as little as 50 pence for a large tub)
         
      • shiney

        shiney President, Grumpy Old Men's Club Staff Member

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        I bought ox tail in Sainsburys today. It'll make a lovely stew. :dbgrtmb:
         
      • *dim*

        *dim* Head Gardener

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        cook it slow and long .... one of my favourite meals served with rich gravy and mash

        ideal for a slowcooker
         
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        • shiney

          shiney President, Grumpy Old Men's Club Staff Member

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          I do mine slightly differently from most.

          I first put it in cold water and bring to the boil. Boil for thee minutes and there will be a load of scum on the surface. Drain it and rinse in cold water then pat dry.

          When dry I then brown it well in very hot oil. Remove from pan with a slotted spoon. Fry chopped onion and some garlic in the remaining oil then put ox tail back in, add a bay leaf and some herbs, season, (I also add chillies if cooking for myself) and cover with water, cover pan and into a very low oven for a couple of hours. Add a cup of wine and back in the oven for 15 minutes.

          Then add celery, turnips and carrots for another ten minutes then add whole potatoes and cook until the potatoes are done. The stew should have thickened up nicely. Serve in large bowls with chunks of freshly baked bread on the side.
           
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          • *dim*

            *dim* Head Gardener

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            south african style (my mothers recipe):

            roll the oxtail in self raising flower, pat dry

            fry in hot sunflower oil till browned .... remove from the oil

            chop several onions, and fry in the same oil until translucent

            add the onions to a slow cooker or lidded oval black oven caserole dish

            add the oxtail, and one packet of powdered knorr french onion soup or similar, and add 2 heaped tablespoons of Bisto gravy powder

            add salt and fresh ground black pepper and a bit of water (less if you are cooking in a slowcooker)

            add some fresh chopped carrot (carrot sliced in rings)

            cook slowly on low heat in a slow cooker for up to 6hrs,

            or in the oven, for 4 hrs on 180 degrees C covered with the lid .... if done in the oven check from time to time, and add more liquid if needed

            when the meat is soft and falls off the bone, add a handfull of frozen peas and cook again till the peas are done

            serve with mash potato and the thick gravy from the oxtail stew

            (now i'm getting hungry ... might convice my wife to do this for sunday dinner)
             
          • clueless1

            clueless1 member... yep, that's what I am:)

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            I remember when I was little my nana used to get bacon bones from the butchers. Apparently they were about 2pence a bag.

            She'd boil them up for ages, and then my older sister and I used to get a few of these bones each to chew the remaining meat off. She would also give us a pin each, which we used to pick the marrow out. This was a treat, my sister and I thoroughly enjoyed our bacon bones:)

            The water the bones were boiled in also had broth mix and onions in it. It later became the soup.
             
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            • Jack McHammocklashing

              Jack McHammocklashing Sludgemariner

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              I like Offal, but up here in Scotland can not source it (NOT COUNTING HAGGIS)
              It does not appear again until well South in Yorks or Lancs

              I can get blanket tripe at a premium = to best steak, but blanket tripe is the rubbish
              Honeycombe tripe is the quality tripe so where has it all gone to ?
              Cows udder gone
              Chicklets lambs testicles gone
              Calves heel gone
              Pigs cheeks gone
              Pigs brains gone
              Lambs brains gone (potted hough)

              Jack McH
               
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