Wartime food of sorts

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?

 

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.

 

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.

 

Would that not be bubble and squeak ziggy ?

 

Question.

Has any of you heard of Hog's pudding?

Not black pudding.

Just to say from the time I spent in Janner land.

http://www.legendarydartmoor.co.uk/hoggs_pudd.htm

 

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"

 

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

 

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

 

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)

 

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

ideal for a slowcooker

 

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)

 

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.

 

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