Your local dish

Holasuki

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... and no, I don't mean the young glass collector down the local pub or the window cleaner.

My Spanish homework is due in tomorrow and I haven't done it yet:sad:
I need some good examples of Great British gastronomy.
Do you know of any examples of protected or regulated quality / origin of a food or drink - like the 'denominación de origin' you get on a bottle of Spanish wine?
The Spanish love Spain and for the most part, stay in Spain for their holidays.
They have a 'turismo gastronómico that basically involves eating your way around the country.
Sounds cool.
For example, here in St Helens, we love our mushy peas.
How would you feel if you were served a 'tapa' of 'pea wet + bread' (proper soak overnight with the weird, white tablet kind, mind). In Bury they eat a bowl of carlin peas and vinegar. (Weirdos).:p:
What's peculiar where you live?
Suki
 
in Stoke we have Lobby, (a sort of stew with meat and veg, potatoes, turnip etc) and Oatcakes usually served warm with fillings such as bacon, cheese or bacon and egg etc
:tongue::tongue::tongue:
making me hungry now thinking of food, ;)
 
Not far from where I live just up the A1 I think Stilton Cheese is protected in that it is supposed to be made in a certain area. A lot of the cheeses are protective about their area eg Cheshire, Wensleydale, Cornish Blue etc.
 
I'm told that I'm peculiar where we live does that count :wave::hammer::lol-053:
 
In Wales we have Lavabread it is an acquired taste but I love it with bacon.

Laverbread(sometimes mistermed lava bread) is a traditional Welsh delicacy (Welsh: Bara Lawr) made from the seaweed (Porphyra Umillicalis).The name is derived from an English word for some seaweed:laver. The seaweed is chopped up and boiled for several hours. The gelatinous paste that results is called laverbread. laverbread is traditionaly eaten with cockles and bacon or on hot buttered toast.
Porphyra Umillicalis was historically harvested off the Gower coastline, near Swansea in South Wales. Swansea Market has several stalls selling only laverbread and cockles from the nearby Gower Peninsula.
There are still small producers of Gower laverbread, but most commercial laverbread is harvested and produced from Western Scotland.
Laverbread is particularly rich in iodine. It also contains high levels of protein, iron, vitamins B2, A, D and C.
Skincare Author, Margaret Yvonne, features laverbread as a very important ingredient in the skincare book, Eczema - Dermatitis and Hives DIY Remedy.

Read more: What is lava bread
 
MORGANTHEMOON said:
In Wales we have Lavabread it is an acquired taste but I love it with bacon.

Laverbread(sometimes mistermed lava bread) is a traditional Welsh delicacy (Welsh: Bara Lawr) made from the seaweed (Porphyra Umillicalis).The name is derived from an English word for some seaweed:laver. The seaweed is chopped up and boiled for several hours. The gelatinous paste that results is called laverbread. laverbread is traditionaly eaten with cockles and bacon or on hot buttered toast.
Porphyra Umillicalis was historically harvested off the Gower coastline, near Swansea in South Wales. Swansea Market has several stalls selling only laverbread and cockles from the nearby Gower Peninsula.
There are still small producers of Gower laverbread, but most commercial laverbread is harvested and produced from Western Scotland.
Laverbread is particularly rich in iodine. It also contains high levels of protein, iron, vitamins B2, A, D and C.
Skincare Author, Margaret Yvonne, features laverbread as a very important ingredient in the skincare book, Eczema - Dermatitis and Hives DIY Remedy.

Read more: What is lava bread
Click to expand...

:bow:Morganthemoon, please will you do my homework for me.
That was brilliant. I want some laverbread.
I will put put the Gower peninsula on my Welsh trek in the summer and track it down.
Cheers.
 
Firefox said:
Not far from where I live just up the A1 I think Stilton Cheese is protected in that it is supposed to be made in a certain area. A lot of the cheeses are protective about their area eg Cheshire, Wensleydale, Cornish Blue etc.
Click to expand...

I love a nice blue with caramelised onion chutney and crunchy bread.
I wonder what status cheese strings have then?
 
The Yorkshire pudding has to be one of the great errm Yorkshire foods with an onion gravy.

Tradition is that it is served as a starter....all stems back to folk didn't have much money for meat and so the yorkie was a filler before main course.

Channa
 
Of course!
Our local caff does big 'uns fillled with a rich onion gravy served with bread and butter and a mug of strong tea.
High stodge factor in northern food.
Keeps you warm.
Suki.
 
... I once found myself in the quaint village of Ramsbottom during their black pudding fest.
The main attraction was the 'knock the Yorkshire pud off' competition, which was a bit like a coconut shy except that it was held in the main street, outside a pub, and the puds were placed at varying levels on scaffolding. The locals took it in turns to try to knock them off with black puddings (a very Lancashire dish).
Bets were placed, and outside the pub was a blackboard with the odds for locals in the competition.

Last years winner had a T-shirt proclaiming the fact.

It was one of the most hilarious and oddly endearing things I've ever witnessed and could be compared to La Tomatina in Bunyol, Spain, where the locals and tourists pelt each other with tomatoes in an orgy of sticky, red madness.
It would be a funny vista to see ancient Yorkshire / Lancashire tribal antagonisms being re-enacted this way.

Suki.
 
You also get a derivative of the Yorkshire pudding at home it was called a ' drop' pudding although never dropped unlike the tart tatin...
It is yorkie. With apple added to the mixture or anything else to hand, served as a dessert with milk....

Kedgeree is an English dish that isn't particularly local to anywhere...the dish evolved by British colonists based in India from an Indian dish called kitchouri......the anglocising part was adding preserved fish to make the version we know today..

Channa
 
There is a dish that began in Birmingham and has now spread across the country...
Balti!
 
Kedgeree is a funny word.
I first came across that years ago doing yoga and meditation.
If I remember right, it is a position of the tongue during breathing exercises.
I wonder if there's a connection.

Over the hill from here is our derby town of Wigan. (rugby league).
'baby'ed n chips' is folks' name for a suet pastry meat/steak pudding.
An attractive baldy pud - often served with mushy peas, mind.
 
channa said:
You also get a derivative of the Yorkshire pudding at home it was called a ' drop' pudding although never dropped unlike the tart tatin...
It is yorkie. With apple added to the mixture or anything else to hand, served as a dessert with milk....

Kedgeree is an English dish that isn't particularly local to anywhere...the dish evolved by British colonists based in India from an Indian dish called kitchouri......the anglocising part was adding preserved fish to make the version we know today..

Channa
Click to expand...

Will have to quote this in my class tomorrow, some challenging vocab.
Food for thought.
The hairy bikers' tart tatin was good.
Thanks Channa.
 
Something truly original is bakewell pudding...it isn't a tart...the recipe is kept under lock and key and to my knowledge can only be purchased in bakewell....then of course you have Whitby kilppersl


...and lowestoft bloaters

Phils is quite right with the balti, vindaloo...is very much Portuguese not Indian for my useless fact of the day.

Goa was a Portuguese colony, the vin relates to the vinegar the meat was transported in from portugal and the aloo is nothing to do with potato but garlic...hence vindaloo...

Anything to do with Portugal should go down a treat in a Spanish class.

Pease pudding...that must have Local. Origins S does ecclfechan cake from the town of the same name in Scotland
All fascinating stuff
Channa
 
Last edited by a moderator:
Just googled eccifechan tart and it came up with an Ecclefchan tart from the Dumfries and Galloway area.
A sort of treacle tart / mince pie combo?
Sounds a bit like the Eccles cakes we have round here. Similar root.

Phil's balti brought to mind the last time me and my pet mod - James, ordered an indian takeaway with my sisters + co.
James was feeling quite manly and felt the need for a lamb vindaloo.
He was still crying the next day.
Couldn't face food of any kind either.

I had saag aloo and tarka dahl.
Well tasty.
 
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