tag:blogger.com,1999:blog-5227064496185547313.post5595098025023587462..comments2024-03-29T08:01:33.349+00:00Comments on Magnon's Meanderings: Blighty treats.Cro Magnonhttp://www.blogger.com/profile/06840670227576695352noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5227064496185547313.post-67749718188240235092015-09-18T07:23:52.929+01:002015-09-18T07:23:52.929+01:00Cro, if the scratchings don't taste the same, ...Cro, if the scratchings don't taste the same, you either haven't had the oven hot enough... <br />or haven't added enough salt...<br />or a combination of both!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-80189554379185849592015-09-18T06:30:17.949+01:002015-09-18T06:30:17.949+01:00I have a secret love of a pork scratching myself e...I have a secret love of a pork scratching myself even though they're considered very dirty these days!lovelygreyhttps://www.blogger.com/profile/03864666054403517265noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-53523610160874528312015-09-18T04:47:19.614+01:002015-09-18T04:47:19.614+01:00Of course.Of course.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-58340388475925268262015-09-18T04:45:44.350+01:002015-09-18T04:45:44.350+01:00Thanks for all that Tim; a lot to ponder. When the...Thanks for all that Tim; a lot to ponder. When the temperature drops (even further) I'll have another go at making my own Pork Pies. I do have a pukka pie ring which is much heavier than a confit tin, although mine is much smaller. I have made my own scratchings, but they just don't taste the same. Cheers!Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-46039969769326448612015-09-17T22:54:57.455+01:002015-09-17T22:54:57.455+01:00I happen to have two, which used to belong to a gr...I happen to have two, which used to belong to a great aunt... good to know they'll be useful. =)The Crankyhttps://www.blogger.com/profile/11482237436135513483noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-5843752205112585432015-09-17T22:53:49.167+01:002015-09-17T22:53:49.167+01:00Cro, scratchings are easy to make...
poitrine from...Cro, scratchings are easy to make...<br />poitrine from the boucherie...<br />run a sharp knife along the white flesh just below the fat....<br />doesn't matter if you get a bit of meat in the fatty rind...<br />slice into the fat from the rind side...<br />about 1cm strips is perfect...<br />220 Centipedes oven temperature...<br />lay the rind on the top oven shelf with a deep baking tray underneath to catch the lard.<br />Cook until the desired crispiness is reached...<br />baste with the hot lard if necessary.<br /><br />The poitrine that is left is perfect for making...<br />Delia Smith's Boston Baked Beans...<br />mogettes are perfect for that recipe...<br />but Lady M. will have to make sure that she brings back a tin of Tate&Lyle Black Treacle and some Coleman's Mustard Powder on her next visit.<br /><br />The lard can be used for making your own hand-raised pies... <br />I use the "ring" left from a tin of pineapple rings... take top and bottom off with an edge-cutting opener...<br />six fit easily on a baking sheet...<br />and homemade ones always taste better!<br /><br />[For a stand pie / game pie, the ring left by cutting both ends of one of those 4/5 portion Confit'd Canard tins is a good size... but retain one end to use as a loose base...<br />it makes it easier to transfer to the serving plate to cool down.<br /><br />Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-11417224251695880752015-09-17T22:27:39.162+01:002015-09-17T22:27:39.162+01:00I'm with the Weaver... hot ruins them... and t...I'm with the Weaver... hot ruins them... and the mint sauce with the mushy peas makes them even worse!!<br />Must be cold... with some hot mustard to dip into!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-12305536624476077942015-09-17T22:23:27.190+01:002015-09-17T22:23:27.190+01:00Hairy? Yes, but crispy hairy!!
And wonderful... th...Hairy? Yes, but crispy hairy!!<br />And wonderful... the hair just proves they are real...Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-58418861672685976032015-09-17T17:53:38.139+01:002015-09-17T17:53:38.139+01:00I saw these oven baked scotch eggs on one of those...I saw these oven baked scotch eggs on one of those BBC 2 cookery programmes a couple of years back. Made by a chef called Rachel, who lived in Paris - that's probably why they weren't deep fried !Coppa's girlhttps://www.blogger.com/profile/16459503600694841117noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-34896249161830502822015-09-17T15:26:03.767+01:002015-09-17T15:26:03.767+01:00Eeeeewe - pork scratchings are revolting and somet...Eeeeewe - pork scratchings are revolting and sometimes hairy!Sue in Suffolkhttps://www.blogger.com/profile/13166036914348424622noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-15594520776138191312015-09-17T14:56:53.517+01:002015-09-17T14:56:53.517+01:00It's very easy to make and very malleable, but...It's very easy to make and very malleable, but you'll probably need a small pie mould. It doesn't stand up very easily.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-17090267751723865632015-09-17T14:54:43.003+01:002015-09-17T14:54:43.003+01:00I love Haggis... I believe I'm one in a millio...I love Haggis... I believe I'm one in a million.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-6962099833986819032015-09-17T14:29:18.084+01:002015-09-17T14:29:18.084+01:00John, you'd learn to make your own. That's...John, you'd learn to make your own. That's what I've done, and just last week a new pub opened in the next town over with a British menu. Mushy peas, haggis, and Scotch eggs amongst other things (the guv is a Scotsman). I'll have to see if his Scotch eggs resemble mine.megan blogshttps://www.blogger.com/profile/04555646904983619596noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-25808861104909573162015-09-17T14:09:33.741+01:002015-09-17T14:09:33.741+01:00It must have been around 1983.It must have been around 1983.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-29409170873406189222015-09-17T14:07:56.509+01:002015-09-17T14:07:56.509+01:00Pork Pies are always eaten cold (except, it seems,...Pork Pies are always eaten cold (except, it seems, in Yorkshire).Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-36639126572837807972015-09-17T14:06:43.536+01:002015-09-17T14:06:43.536+01:00I do think they need to be deep fried, I can't...I do think they need to be deep fried, I can't imagine them being the same in an oven.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-13342944218113085252015-09-17T14:05:36.894+01:002015-09-17T14:05:36.894+01:00No reason to be modest about making a darned good ...No reason to be modest about making a darned good Scotch Egg. John Gray might even invite you to stay. I lived for a while in Lilie Rd Fulham almost next door to a pork pie factory. They had a small window in one wall that would open each evening to sell pies to the locals at about half price.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-86970776128426712842015-09-17T13:21:47.133+01:002015-09-17T13:21:47.133+01:00I'm with you on the Park Farms Pie - the best ...I'm with you on the Park Farms Pie - the best commercial (big name) one available. MInd you Birds do a good one too. every Christmas Eve I would queue with my mum and a hundred others for their big pork pies for the Christmas tea table.<br />David bought a good, though expensive, one at the new Gloucester Services on the M5. Brilliant butchers there, (even selling Mutton!)<br />The best scotch egg I ever had was a fortnight ago when I used my own minced pork and free range eggs to make my own. Not very modest I know.Frugal in Derbyshire https://www.blogger.com/profile/10221169113482164565noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-31748314701561218252015-09-17T12:51:36.483+01:002015-09-17T12:51:36.483+01:00That must have been a very long time ago. Nothing...That must have been a very long time ago. Nothing costs $1 now. I like a Philly chicken cheese steak myself and they go from around $6.00 to $15.00 and worth every penny.Starting Over, Accepting Changes - Maybehttps://www.blogger.com/profile/06032033918798053005noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-63347552812235055722015-09-17T12:49:01.167+01:002015-09-17T12:49:01.167+01:00You eat pies with meat cold?? I've never hear...You eat pies with meat cold?? I've never heard of such a thing! Ninaschenhttps://www.blogger.com/profile/15163770016423292034noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-80249091128621981042015-09-17T12:14:21.542+01:002015-09-17T12:14:21.542+01:00I knew you would.I knew you would.Cro Magnonhttps://www.blogger.com/profile/06840670227576695352noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-33320496195824683422015-09-17T12:09:50.890+01:002015-09-17T12:09:50.890+01:00My mother fried them in lard, still the best way I...My mother fried them in lard, still the best way I think.Rachel Phillipshttps://www.blogger.com/profile/16053924416805878169noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-36228312572040640812015-09-17T10:52:24.297+01:002015-09-17T10:52:24.297+01:00Not overly keen on pork pie, even a genuine Melton...Not overly keen on pork pie, even a genuine Melton Mowbray, but love home-made scotch eggs. I've cooked them in the oven, instead of deep-fat frying. Seems a slightly healthier option, but don't suppose it is !Coppa's girlhttps://www.blogger.com/profile/16459503600694841117noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-81657009596165369222015-09-17T10:24:05.971+01:002015-09-17T10:24:05.971+01:00Without a scotch egg..........i feel faint at the ...Without a scotch egg..........i feel faint at the thought of itJohn Going Gentlyhttps://www.blogger.com/profile/14958171262765033946noreply@blogger.comtag:blogger.com,1999:blog-5227064496185547313.post-48254610577703069382015-09-17T10:23:06.725+01:002015-09-17T10:23:06.725+01:00I would need intensive counselling I would need intensive counselling John Going Gentlyhttps://www.blogger.com/profile/14958171262765033946noreply@blogger.com