Stone????WHAT!?
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Can someone recommend a good recipe for english roasted potatoes? They sound delicious.
ETA-I JFG it but there are a lot of recipes came up!
Maris piper potatoes
Parr-boil in salted water for 5-10 mins
Drain, shake vigorously against lid of pan until bashed up
Put into roasting tray around meat joint that has already been cooking and coat in juices
There will not be enough space put the rest in roasting tray that has piping hot goose fat (or duck fat)
Baste occasionally
Roast for up to an hour
I am delighted it is Sunday0 -
CurlyCockney wrote: »for a consistent recipe we all have an Aunt Bessie...
Ugh. You cannot, in all conscience, call THOSE roast potatoes. They are disgusting.
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Hehehe I've got used to them at home (I can't do proper spuds), but oh boy do I notice the difference when my brother or a carer cooks for me!0
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lemurcat12 wrote: »
This is the usual turnip here. Are you referring to another vegetable? (I expect there are various colors, but the most common ones are white with some purple of the outside.)
@lemurcat12: Do you get black turnips from your local CSA farm?
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As was said, everyone does roasties differently. I am nearly the same but a little different to rabbit.
Peel spuds, you need a floury one like Maris Piper or King Edward (I'm sure there are equivalents for you)
Boil until nearly cooked (see, I do mine longer than rabbit) strain and bash against the strainer as per rabbit
Let go cold ideally but not totally necessary
I never put mine in with the meat
Add goose or duck fat to a roasting tray and put in oven to go hot
Add potatoes
Turn occasionally
I prefer to do them at a slightly lower temperature for longer, I find it makes a better tatty. But whatever temperature you have the meat at is fine (190 for a ball park). A good hour or so, they're done when they're done.
Aunt Bessies potatoes are dreadful. I did find though, that Iceland do a goose fat frozen potato that is pretty darn good!
And you lot made me do this today:
Now excuse me while I do a beast of a workout to make those damn scones fit...........0 -
VintageFeline wrote: »(190 for a ball park).
That's 190C so 375F!0 -
Carlos_421 wrote: »Hell_Flower wrote: »We live in the past. Don't mind us.
shhh...it's nicer here, we have bone china and scones too
I'm assuming bone china is china made of bone rather than porcelain?
And I have to admit...I've never known what a scone is but I've always imagined it's a distant relative to an ice cream cone.
A scone is like a sweetened, less doughy version of the biscuits you dip into gravy.0 -
Just to throw a spanner in the proverbials, there's a Stone of Scone too (don't try to eat this one!)0
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CurlyCockney wrote: »Can someone recommend a good recipe for english roasted potatoes? They sound delicious.
ETA-I JFG it but there are a lot of recipes came up!
Part of the British tradition is that everybody's mum makes the best roasties. Every one of them does it differently too. Fortunately, for a consistent recipe we all have an Aunt Bessie...
Nobody makes gravy like mama.
And we all have an aunt Martha. She's a chain smoker with a little stubble on her chin and wants "some suga."0 -
This has made me laugh. Loving the expanations.0
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_Terrapin_ wrote: »lemurcat12 wrote: »
This is the usual turnip here. Are you referring to another vegetable? (I expect there are various colors, but the most common ones are white with some purple of the outside.)
@lemurcat12: Do you get black turnips from your local CSA farm?
I haven't. They also don't send enough turnips for me in general -- I love turnips. The green market probably has them, as they have every color of everything, but I haven't noticed those. Did get black radishes once.
I'm going to have to try the roasties method some time--sounds decadent but delicious. I have a whole duck in the freezer waiting to be cooked, so a source of duck fat.0 -
Thanks for the recipes Rabbitjb and Vintage Feline. I see roast taties in the near future. Just need to find the goose or duck fat. If my grocery doesn't carry it maybe World Market of Trader Joe's?0
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And thanks to this thread, I have now started binge watching the Great British Bake Off.0
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Thanks for the recipes Rabbitjb and Vintage Feline. I see roast taties in the near future. Just need to find the goose or duck fat. If my grocery doesn't carry it maybe World Market of Trader Joe's?
I was going to suggest somewhere like Trader Joe's. If you have a local butcher they may be able to help too. Beef dripping makes a good roast potato too but if all else fails you can get a reasonably good result with vegetable oil. And don't be shy with it either, you're not actually going to consume much of the fat but you need enough to get everything coated and sizzling.0 -
VintageFeline wrote: »Carlos_421 wrote: »So y'all just throw some heavy cream on your biscuits and jelly and call it a scone? Then call it different kinds of scones based on whether you go cream or jelly first.
Got it.
Y'all need to start deep frying stuff.
Go to Scotland. Deep fry all of the things there, including meat pies, Mars bars and pizza. I'm Scottish now living in England where they don't deep fry as many things. Fried food is delicious.
A scone with ice cream would be terrible, the texture of a scone is quite uniquely suited to jam and clotted cream. I'm not a cream fan generally but clotted? Give me a spoon!
I had a deep fried Creme Egg once in Dundee, it was so grossly gooey I've also had deep fried pizza and deep fried macaroni pie from a chip shop in Alness. The pie is fab but the pizza is just greasy.
As for scones...butter then jam! Clotted cream is rank
I'm English, now living in Scotland
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Twincle1970 wrote: »I'd like to lose 4 stone, but I'll settle for 56lb
Or 25.4 Kg if you're metric.0 -
And a Pound a monetary unit used in the U.K.0
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VintageFeline wrote: »Carlos_421 wrote: »azulvioleta6 wrote: »Dear English Cousins,
Many Americans have, in fact, watched a movie or two. Some of us have read books, including the classics. Lots of these are required reading in public high school. Our children know about Harry Potter. We understand about jumpers and trainers and chips and crisps.
Some of us are even capable of using Google if we forget how many pounds are in a stone.
Among my friends, there is great sadness right now about Alan Rickman and David Bowie. Our cultures are connected; there is more understanding than misunderstanding...really!
What is your problem? This thread was 100% goofing around, having fun and talking about cultural foods.
Then you came in all uptight with your nose in the air and messed it up. Get over yourself.
Let's see I can google jumpers and get search results about sweaters or I can engage in a fun, enlightening and enjoyable conversation with some really cool, fun people. I choose the latter.
Brits, did I offend any of you for not knowing some things about your culture or have you enjoyed this lighthearted thread as much as I have?
Not in the least bit offended. I'm only offended when one of you asks if Scotland is in England.............. (It's not, by the way).
Scotland is in the United Kingdom. England, Great Britain, United Kingdom, ........0 -
I just wonder how they know that first stone was only 14 lbs? They do come in all kinds of sizes and 14 lbs seems to be not too big of a stone. Certainly not 'Stonehenge' size. HaHa....
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VintageFeline wrote: »Carlos_421 wrote: »azulvioleta6 wrote: »Dear English Cousins,
Many Americans have, in fact, watched a movie or two. Some of us have read books, including the classics. Lots of these are required reading in public high school. Our children know about Harry Potter. We understand about jumpers and trainers and chips and crisps.
Some of us are even capable of using Google if we forget how many pounds are in a stone.
Among my friends, there is great sadness right now about Alan Rickman and David Bowie. Our cultures are connected; there is more understanding than misunderstanding...really!
What is your problem? This thread was 100% goofing around, having fun and talking about cultural foods.
Then you came in all uptight with your nose in the air and messed it up. Get over yourself.
Let's see I can google jumpers and get search results about sweaters or I can engage in a fun, enlightening and enjoyable conversation with some really cool, fun people. I choose the latter.
Brits, did I offend any of you for not knowing some things about your culture or have you enjoyed this lighthearted thread as much as I have?
Not in the least bit offended. I'm only offended when one of you asks if Scotland is in England.............. (It's not, by the way).
I recently got a copy of an ancestor's naturalization record. It says he was a native of "Wales, England" which I found amusing.
In other fun bits, he is required to "renounce all allegiance and fidelity to all and any foreign Prince, Potentate, State or Sovereignity whatever, and particularly to Victoria Queen of Great Britain."
I like the notion that everyone particularly renounced their allegiance to Victoria, but pretty sure it's because he was born in Great Britain and those from Italy, Sweden, etc., had different people in the relevant blank!0 -
lemurcat12 wrote: »VintageFeline wrote: »Carlos_421 wrote: »azulvioleta6 wrote: »Dear English Cousins,
Many Americans have, in fact, watched a movie or two. Some of us have read books, including the classics. Lots of these are required reading in public high school. Our children know about Harry Potter. We understand about jumpers and trainers and chips and crisps.
Some of us are even capable of using Google if we forget how many pounds are in a stone.
Among my friends, there is great sadness right now about Alan Rickman and David Bowie. Our cultures are connected; there is more understanding than misunderstanding...really!
What is your problem? This thread was 100% goofing around, having fun and talking about cultural foods.
Then you came in all uptight with your nose in the air and messed it up. Get over yourself.
Let's see I can google jumpers and get search results about sweaters or I can engage in a fun, enlightening and enjoyable conversation with some really cool, fun people. I choose the latter.
Brits, did I offend any of you for not knowing some things about your culture or have you enjoyed this lighthearted thread as much as I have?
Not in the least bit offended. I'm only offended when one of you asks if Scotland is in England.............. (It's not, by the way).
I recently got a copy of an ancestor's naturalization record. It says he was a native of "Wales, England" which I found amusing.
In other fun bits, he is required to "renounce all allegiance and fidelity to all and any foreign Prince, Potentate, State or Sovereignity whatever, and particularly to Victoria Queen of Great Britain."
I like the notion that everyone particularly renounced their allegiance to Victoria, but pretty sure it's because he was born in Great Britain and those from Italy, Sweden, etc., had different people in the relevant blank!
Yes - my mother's great grandparents and uncles/aunts renounced their allegiance to the Russian Empire!
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Best. Necro thread. Ever.6
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For Americans confused on the whole roasted tater thing, I'm an American - a southerner - and my fiance is a Brit. I can do them.
Just grab some russets. Peel & chop them into ginormous hunks - like thirds - and boil until you can just pierce with a fork. Put them in roasting dish and drizzle with vegetable oil, you don't need fat from the roast meat. Sprinkle with salt & pepper and roast at 400 until browned.
But you are on your own with the haggis. That's just nasty; I won't touch it. And he won't eat grits OR biscuits, so more for me. 0 -
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WithWhatsLeft wrote: »For Americans confused on the whole roasted tater thing, I'm an American - a southerner - and my fiance is a Brit. I can do them.
Just grab some russets. Peel & chop them into ginormous hunks - like thirds - and boil until you can just pierce with a fork. Put them in roasting dish and drizzle with vegetable oil, you don't need fat from the roast meat. Sprinkle with salt & pepper and roast at 400 until browned.
But you are on your own with the haggis. That's just nasty; I won't touch it. And he won't eat grits OR biscuits, so more for me.
Bashing against lid post parr boiling is crucial
Veg oil works but not quite as well as goose fat
No salt and pepper ...
(Lid just autocorrected to 'kid' which gave a whole new meaning to Sunday lunch)1 -
Biscuits are much fluffier than scones! Scones are very dense! I love both!0
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BeaUtiful_1413 wrote: »What does this mean? I seen people say they lost 3-5 stone? What does this mean and how do you know what's what? Please explain!
Seriously? google it1
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