British Menu Suggestions

[Penny & Bryce]

Hi all --

Thanks so much for all the fun answers to my query -- it seems to have 
really sparked some discussions! <g> Like Neil, I'm happy to see this 
group return to its roots -- food!

John wrote:

> For an appetiser, how about Broccoli and Stilton soup (assuming you can get
> Stilton)? 

Why, yes, the Texas Rangers generally make an expedition back East to 
bring back exotic foods such as Stilton cheese to us Texans about once 
every few months.  We've found that a group of about 20 mustangs can 
generally haul back enough of that sort of "fur-eign" food to supply all 
the Texans who might be interested.

:::mutters under breath about regional prejudices against Texans, 
particularly Texans who live in the 4th largest city in the U.S.::: <g>

Amanda wrote:

> Aw. I guess spotted dick is inappropriate for a church function.

Actually, with this group, it would have been totally fine.  :--)  But, 
I like treacle tart, and so does Harry (and the dinner is HP weekend, 
so...).

Neil chimed in:

> Boiled waxy potatoes with butter (or roast potatoes) and some nice garden
> peas would be appropriate (the pie is topped with mashed potato, but don't
> forget we Brits eat potato with potato all the time).  

Yes, sorry Catherine, but I have to add to the consensus that we got 
asked if we wanted chips with anything & everything in the UK last year. 
We ate chips with pizza, chips with Cornish pasties (which were already 
stuffed with potatoes!!), chips with just everything.  We ate in some 
cheap places, but mostly moderate to expensive actually.  The Indian 
places (which were *outstanding*) were really the only eating 
establishments that didn't overdo the potatoes thing.  :--)

Question: what might oxtail soup be?  I'm liking the idea of a warm soup 
to start off the meal.  I like the cheese/biscuits/port suggestion for 
the final course -- is there consensus it should be *after* the treacle 
tart?

And, yes, sarcasm aside, here in Houston I have several choices for 
obtaining all sorts of English import cheeses (as well as virtually 
anything else I might need ingredient-wise).  We're pretty darn 
cosmopolitan here in Space City, USA.

Catherine wrote:

> 
> OK, Penny, I've dug out my Gary Rhode's "New British Classics" (not 
> an oxymoron, I assure you)

My Shepherd's Pie recipe comes from that cookbook actually.  A British 
friend of mine loaned it to me once & I've not been able to find it over 
here.  I'd like a copy.  Hmm... maybe I'll check amazon.co.uk --

, and for appetisers, how about one of the 
> following: Soups:  You're having a meaty main course, so how about something 
> like Cullen Skink (smoked Haddock soup).  Or, Roast Parsnip and Apple 
> Soup, or Creamy Bubble and Squeak Soup.  All would work well and are 
> very British.

Any chance I could get recipes?  Off-list is fine.  The Cullen Skink 
soup sounds very intriguing ... and with a name like that!  *That*'s a 
conversation starter for sure.

Catherine -- how does your Shepherd's Pie recipe compare to the one in 
the Rhodes cookbook?  If it's different, I'd love to compare.

Joywitch -- I enjoyed your message about American cooking in the 
1950s-70s -- I experienced some of that (especially those casseroles 
with processed cheese & Campbell's soups).  Bleh.

Penny