Recipe Requests

When making cottage pie I brown the mince and then give it a good dusting of ground white pepper for the same reason.

Northern jessies! Down sarf when we want heat we just munch on a ghost chillie or two

 

Betties hot pot is the only food they have served in the Rovers Return for the last thirty years. I don't think any of the cast can face it now

 

The amazing food program "Inside the factory" had an article on Lea and Perrins tonight. Apparently they pinched the recipe from another chemist on the same street.

 

The food historian stated that the Worcestershire Sauce basic recipe went back into the early 1700's. Lee and Perrin developed it ,marketed and promoted it extremely well, from 1837.

 

We had some veggies around for dinner once so I made a veggie lasagne. Only it wasn't as I added lea and Perrins to the tomato sauce. I had no idea that it had anchovies in it until Sue pointed it out - we kept our gobs shut and the quality of the sauce was praised. When asked I just said that the trick was adding sundried tomatoes, not being shy with the balsamic and some smoked paprika (all of which was true)

 

It's called Beef Hotpot

 

Not quite! Change the meat and you completely change the dish. A chicken curry without chicken but replaced with prawns might well still be called a "curry" but other elements within the curry would (and should!) be altered to complement the main ingredient.
As for Lancashire Hotpot a lot of recipes state "lamb"; however, traditionally it was made with mutton because: a) it was cheap; b) mutton required the long, slow cooking to tenderise it, whereas the same cut in lamb would not.
Another important element which distinguishes a hotpot from a stew/casserole is the layer of thinly sliced potatoes which tops the recipe.
Substitute the mutton/lamb with beef and you will still get a hotpot (just not a Lancashire one); take away the topping of potato layers and what you end up with is a beef/lamb casserole
Also, bear in mind that most common people did not own an oven and they would "rent" a space in the Bakers oven to cook a stew/hotpot/joint of meat. It was a win-win because once the baker had finished his loaves for the day, the ovens heat/fuel wouldn't be wasted and the mill workers had a hot meal to come home to after a long day grafting.
Mutton was easy to come by when I was young but it seemed to go out of fashion by the time I had my own home.

 

Something in the back of my mind suggests it was discovered by accident? Or at least, some aspect of it?

 

Yes @shiney I had mutton at an upscale restaurant which they had dressed up as lamb. Nearly shot it off my plate trying to cut it!

White pepper it is.

 

Stuffed marrow is lovely