A lovely lady in Connecticut, who left a cheery comment got me thinking. It may seem that we Brits eat funny food. Let’s start with mincemeat. Mincemeat is made of: finely diced bramley apples, beef or vegetable suet, mixed dried fruit, dark brown sugar, almonds or chopped nuts, lots and lot of spices, orange and lemon juice and zest. If you wish, you can add brandy. I’m making mine now to use up the glut of apples I was given yesterday. The jar above is from last year and it will last for years to come due to the very high sugar content along with the acidity of the fruit. The spices also act as a preservative. We make small pies, with sweet pastry and a huge spoonful of ‘mincemeat’ goes inside. We eat them mid-winter, traditionally at Christmas. I usually make mine in a very low oven, but this year I’m using the slow cooker. Here’s last year’s blog of the details of how I made it
Everyone that I know, has a Yorkshire pudding tin. We make small sponge cakes in them, or jam tarts and in the winter, it’s the turn of mincemeat pies.
Here are my mince pies from last year. I took them into work at the end of the year to share a tin full. To many of you, this beef fat and spicy fruit pie just might sound a bit weird! But we love them.
Another delight, that I know most people like is Chutney. It’s a great way to use up excess veggies and we have every kind in a multitude of flavours and colours. It’s our version of sweet and sour with the combination of sugar and vinegar as preservatives. Here is the Spiced Damson chutney I made yesterday. It gets better with age and will be best in the depths of winter. Here’s DB helping himself to some Cheddar cheese with a cracker and home made chutney. We eat it with cold meat pie/pork pie, cold cooked meat, sausages, with cheese and biscuits and we even add it to cooking and often eat a variety of chutneys with curry.
We must have some odd food, for example, Black pudding or a blood sausage, similar to the French Boudin noir. We eat it for breakfast along with eggs and bacon. (I love the English and French version) Can anyone else think of something that we eat that some people might think of as unusual.
Here’s the finished mincemeat, I managed to get about 5lbs. Two large pickle jars and two small jam jars. Pies all round then!
(Added later – thanks for all of the suggestions so far. I can feel an offal cooking feast coming on, we love faggots and pate)
Lots of love,
|He didn’t keep his hands off the chutney for long!|