Genealogy Forum UK

Just had a lovely meal at the daughter's - lamb shanks cooked in Rosemary with all the trimmings. Tony made his speciality Tiramisu. Elisabeth (aged 9) was in charge of serving desert, so Tony asked her to take orders, Lemon torte, fruit flan or Terry and Sue (as he always calls it). Elisabeth came into the dining room and asked if anyone would like Sue and Terry pudding. Luckily we all guessed what she meant - bless ...

We also had Lamb shanks in Rosemary and mint sauce really enjoyed it.

Annie

Sounds lovely!
We had lamb too, but lamb rogan josh (and a dahl and potato and spinach concoction for the vegetarian amongst us).

My husband bought a whole lamb from a farmer. Last year it was neatly cut into handy cutlets etc. This year it seems to be in very large chunks so I had to cut the meat off. I tried to convince my husband that butchery falls in his section of the division of labour but he reckons he just drags it back to the cave and the rest is up to me

So we have left over curry to freeze, and a pan full of bones which I boiled down so we can have meat soup later in the week. I would love to have a handy Sainsburys with a ready to eat range

try a good lamb hot pot with pickled red cabbage

county info

viewtopic.php?f=42&t=970&p=8930#p8930

Now I'm hungrey!
I'm at work, so I had a nut cutlet thingy (better than teir beef stroganof which is usually cooked to death) and mashed spuds!
Oh and a cinamon swirl for pud!

I recon my other half will have raided the freezer for the meatballs I made last week!

(Oh and Gardener, I've found a really good division of labour - he BBQ's and carves the meat so I get the whole of the kitchen for all the rest - and all the oven to myself!)

In the summer we have Souvlaki lamb. My son in law couldn't get a machine like his dad has, so his dad had one made for him in Larnaca and his brother who was in the RAF at the time had it flown over from Akrotiri. It's huge, with three automatic spits. The lamb is cut into big chunks and cooked for hours. Trouble is in the UK, we have to hope the rain will keep off long enough. I went to spend Greek Easter with Tony's parents a couple of years ago, and after the fasting up to Easter Sunday, the barbeque was lit and stayed alight for days.

When are you lot going to eat pure English Fayre ?....Roast lamb, New Potatoes, Peas and Mint sauce, instead of those foreign cosmetics you add to a pure English dish................Oh and don't forget the Rice Pudding !....for afters not on your dinner.
Mike.

mikleed wrote:When are you lot going to eat pure English Fayre ?....Roast lamb, New Potatoes, Peas and Mint sauce, instead of those foreign cosmetics you add to a pure English dish................Oh and don't forget the Rice Pudding !....for afters not on your dinner.
Mike.

And where would I get English new potatoes in January?
Anyhow, it was an Icelandic chunk of sheep that I had to cut up so not much English about it

mike do you realise chicken tiaka masala is an english meal, no such meal in far east etc exists or didnt, so how do you work around that one

mikleed wrote:When are you lot going to eat pure English Fayre ?....Roast lamb, New Potatoes, Peas and Mint sauce, instead of those foreign cosmetics you add to a pure English dish................Oh and don't forget the Rice Pudding !....for afters not on your dinner.
Mike.

There's nothing wrong with food from foreign places, but the best comfort food, is the food I grew up with! (Apart from summer pudding, bread and butter pudding and trifle )
Nothing better than bangers and mash, and proper british fish and chips! Mince pies at Christmas and homemade lemonade in the summer (yes I know, they aren't grown in Britain!). And don't get me started on my Dad's homemade brawn!

peterd wrote:mike do you realise chicken tiaka masala is an english meal, no such meal in far east etc exists or didnt, so how do you work around that one

I was talking "Balti" with an indian collegue - he looked confused, when I explained what it was he told me that balti means bucket! And where did we get the idea for pickle, worcester sauce and brown sauce from

If we were to only eat food that originated in the British Isles there would be no large mammals (no sheep/cows/horses/goats/deer they were all imported after the ice age, and don't forget that also means no cheese or butter), no green vegetables except wild garlic, samphire, sea lettuce, sea leeks and seaweed. No potatoes, no grain except some wild grass seeds, no rice. We'd have to survive on small mammals (including rat), nuts, berries, tree and shrub leaves and the predecessors of root vegetables like turnip. However, yesterday I did have a 'proper' Sunday lunch, roast beef etc. Full review here.

mikleed wrote:When are you lot going to eat pure English Fayre ?....Roast lamb, New Potatoes, Peas and Mint sauce, instead of those foreign cosmetics you add to a pure English dish................Oh and don't forget the Rice Pudding !....for afters not on your dinner.
Mike.

Mike Me, Me boring old me I only eat pure English Fayre never eat foreign food , I'm a fussy eater my family say.

Annie

Me too Annie, can't beat traditional Yorkshire Grub.

Linell.

linell wrote:Me too Annie, can't beat traditional Yorkshire Grub.

Linell.

What's different about Yorkshire grub and that which the rest of us brits eat? It can't all be yorkshire pud and yorkshire tea?