Your local dish

[wild west jack]

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

Lovely stuff the Gowers got lots of lovely sea food at hand cockles, muscles,penny winkles,whelks, crab, lobster etc
But if you like something a bit meaty take some pigs lungs,heart and liver mince them up mix in some onions and bread crumbs and make into balls cook in oven and serve with mushy peas and gravy. Tasty welsh faggots yumyum !

 

[Neckender]

Bacon, cheese and tomatoes, cheese and tomatoes boiled together in saucepan looks discusting but tastes beautifull.

Bacon, chaze and tamarters. (Stoke on Trent slang)

John.

 

[Deleted member 9237]

Octopus with black rice and ice cold white wine :heart:

 

[Deleted member 21686]

Lovely stuff the Gowers got lots of lovely sea food at hand cockles, muscles,penny winkles,whelks, crab, lobster etc
But if you like something a bit meaty take some pigs lungs,heart and liver mince them up mix in some onions and bread crumbs and make into balls cook in oven and serve with mushy peas and gravy. Tasty welsh faggots yumyum !

I love a good faggot.

My favourite ones come from a butchers in Monmouth and they are wrapped in bacon they are stunning.

A cousin of ours came over from ozz and asked me to order a really Welsh dish in a pub for her.

So I ordered faggots & peas, after I ordered she said the only thing I don't eat is offal.

After she ate them and thoroughly enjoyed them, I then told her. She was surprised but had to admit she didn’t realise what she was eating.

 

[Bigpeetee]

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

You mean we've got money for meat now? Have you seen the price of Lamb? and I'll bet the farmer doesn't see much of the money.

So to answer the original question, Welsh Lamb must come from Wales!!!!!

But we found that Cornish Brie was better than French when we bought 2 different types in the exclusive cheese shop - ASDA

 

[steco1958]

Octopus with black rice and ice cold white wine :heart:

You sure it's Octopus ?

IN catalonia, it is normally "Sepia" which is cuttle fish

 

[Deleted member 13543]

I love a nice blue with caramelised onion chutney and crunchy bread.
I wonder what status cheese strings have then?

Hope you get your caramelised chutney from Aldi, it's cheaper than Tesco (£1.29) and you get about 100 gms more!! I like it with cheese triangles on bread!

 

[Deleted member 9237]

You sure it's Octopus ?

IN catalonia, it is normally "Sepia" which is cuttle fish

I find the Outopus a better taste than cuttle fish. Cuttle fish done on the grill not to bad but not with black rice. or mountain Paella very nice

 

[Bigpeetee]

Try Bara Brith (Spotted Bread)

A Welsh Fruit Bread

If this is an Honours Degree, then with all our help, would it be a Joint Honours??

Hope you get the results, what's the course??

 

[snowbirds]

London grub

Hi Holasuki,

In London one of the oldish dishes is Pie & Mash with liqueur of green pea and stewed or jellied eels an old London dish from the east end. A poor working mans food. There is a famous shop in Dalston called Mansies .

Regards Snowbirds.

... 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).:
What's peculiar where you live?
Suki

 

[Deleted member 9237]

Hi Holasuki,

In London one of the oldish dishes is Pie & Mash with liqueur of green pea and stewed or jellied eels an old London dish from the east end. A poor working mans food. There is a famous shop in Dalston called Mansies .

Regards Snowbirds.

Also one in the Old Kent Road The top of East street If its still there and one in the cut Waterloo but i think that gone

 

[Channa]

I find the Outopus a better taste than cuttle fish. Cuttle fish done on the grill not to bad but not with black rice. or mountain Paella very nice

I don't know how true it is but we befriended some Spanish in menorca, who made us all a paella, and Juan reckoned that for a paella Ttp be called a paella it should be made by a man
Channa

 

[Deleted member 9237]

I don't know how true it is but we befriended some Spanish in menorca, who made us all a paella, and Juan reckoned that for a paella Ttp be called a paella it should be made by a man
Channa

Yes thats true also the older Spanish will only eat it if it has been cooked over wood.

 

[GeoffB]

Bakewell is just up the road from us - nice little place, but the biggest town in the Peak District National Park. Home of the famous and traditional Bakewell Pudding -

Bakewell pudding - Wikipedia, the free encyclopedia

This is absolutely nothing like the Bakewell Tarts sold elsewhere - no sickly icing on top, hand-baked, etc. Delicious with custard (known as creme Anglais on the continent).

 

[fishy & Nina]

Cornish pasty, followed by Saffron Cake, maybe a bit of Clotted Cream....................please fix up the hoist as I can't get out of my chair now!:scared:

Yummy!

 

[zipnolan]

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,

someone broke into our house once and because we had nothing to steal he pood in our pan of lobby on the cooker, the bounder, my mam had to throw half of it away. !!

 

[zipnolan]

Tripe with plenty of salt, pepper and vinegar MMMmmmm came from the wartime eating offal.

 

[Channa]

Yes thats true also the older Spanish will only eat it if it has been cooked over wood.

I spent years trying to recreate the taste back in the UK..

My ex wife studied Spanish for 5 years and through the local Spanish group acquired a paella recipe....naturally in Spanish....one of the ingredients was azafran... Never found out what it was.. and perhaps peculiar to the Valencia region....it isn't saffron before anyone suggests to my knowledge.

I find to finish a paella finishing off under a grill just takes that little bit of moisture out the rice that it doesn't resemble risotto. And I use casparra rice....

Stop press.......after a few sangria who cares?

You lot of probably gathered by now I like my food.

I digress in respect of continental fayre, but this is a fantastic thread that proves the British too have something to offer...
Bon appetit
Channa

 

[Deleted member 9237]

I spent years trying to recreate the taste back in the UK..

My ex wife studied Spanish for 5 years and through the local Spanish group acquired a paella recipe....naturally in Spanish....one of the ingredients was azafran... Never found out what it was.. and perhaps peculiar to the Valencia region....it isn't saffron before anyone suggests to my knowledge.

I find to finish a paella finishing off under a grill just takes that little bit of moisture out the rice that it doesn't resemble risotto. And I use casparra rice....

Stop press.......after a few sangria who cares?

You lot of probably gathered by now I like my food.

I digress in respect of continental fayre, but this is a fantastic thread that proves the British too have something to offer...
Bon appetit
Channa

Azafran come from the center of a flower that grows in Andalucia the best way the finish the paella is to cover it with paper and let it rest for ten min:wave:

 

[Deleted member 9237]

ps happy birthday