Your Best Cultural Cuisine Recipe

Before my current job in IT, I used to be a chef. I was classically trained french however, one of my instructors was actually a brit. He was missing a few fingers, had a rather solid temper, and absolutely hated whistling while you chopped. I was told he cooked for the Queen at some point in his career. Seeing as how he was an instructor at the school I never questioned the veracity of that.

That being said, I like to cook new things now and then and I'm always on the lookout for authentic recipes.

I've read about 50 million articles on "How to cook a proper yorkshire pudding" but have yet to try one. Most seem to favor having the pan very hot before pouring.

Anyway, what's your favorite recipe that you consider authentic and culturally represents you?

Also, as an aside. I find that scotland and nova scotia have a boatload of similarities between the stuff they will eat/cook/pick up . Head Cheese and Haggis come to mind.
I don't know if this ''culturally represents'' me (I'm American), but my absolutely favorite meal is pot roast with egg noodles, stringbeans, hot buttered rolls and lots of gravy.

Dessert: Devil's food cake with vanilla icing.
Meat pie,stewed eels,mash and liquor, washed down with a mug of strong tea and a few chunks of bread to mop up the liquor. London's finest.
get yourself a right good haggis neeps and taties dish with a very nice glengoyne sauce, my local distiliry, tell ye do ir right and youll be amazed

rifle firing, rifle firing, rifle firing, rifle stops..............arse!
Hairy-Sporran said:
get yourself a right good haggis neeps and taties dish with a very nice glengoyne sauce, my local distiliry, tell ye do ir right and youll be amazed

rifle firing, rifle firing, rifle firing, rifle stops..............arse!

Ah, "cut ye up wi' ready sleight"

I always found this amusing:

The Hunting of the Haggis" Glencannon Afloat, in the Second Glencannon Omnibus by Guy Gilpatrick, Dodd, Meade & Company, New York, 1944, pp 215 - 221

Glencannon: "...the haggis is the fruit o' a romonce o' lang, lang ago, involving the humble pudding and the lordly sossage. It is the culinary triumph o' Scotland, which is to say, o' the entire world! ...oatmeal, onions, and pepper, is that orl there is to it? ...weel, proctically, though in enumerating the ingredients, ye left oot the five-gallon bucket. But once ye've got those four succulent essentials ready at hond, yere haggis is as good as made. All that remains to do, then, is slaughter an ox, ...

MacQuayle: "Not an ox--a sheep! Ye commence by chopping his head off. My Auntie Meg in Killiecrankie always did the job with an auld claymore ... till the rheumatism cromped her style. After that, she'd sneak up on him through the heather and bosh him ower the head with a rock. While the sheep would be laying there groggy, she'd sit hersel' astroddle o' him with a cross-cut saw and ...

Glencannon: "Pairdon, me, ox! Ye hong up yere ox and ye let his bluid drain into the five-gallon bucket. His stoomach, his liver, his heart and all his heavier machinery ye put carefully to one side where the collies canna snotch them. ... Ye take all the parts ye dinna plon to use for glue except the stoomach. Ye hash them up. Ye mix them with yere oatmeal, yere onions and yere pepper. Then ye throw the whole business into the five-gallon bucket, soshing it aroond with a broom hondle or a guid, stoot walking stick until it gives off a scupping sound, lik' when ye wade through the ooze in the botton o' a dry dock. At this point, if ye care to, ye can add a sprig o' pursely and a few leaves o' rosemary, gently crushed betwixt the finger and the thumb, although discriminating haggis eaters o' the auld school maintain that this detrocts from the soobtile and deelicate flavor o' the whole.

Montgomery: "Ugh! Me, I'd add some disinfectant and 'eave the 'ole mess overboard! ... Yus, gorblyme, and I'd 'eave the bucket arfter it!

Glencannon: "...pairmit me to obsairve that I think ye're vurra uncouth. ... (then) ye cook it to a turn, for that, incidentally, ye must use a fire. But feerst ye pick up the ox's stoomach in yere left hond, grosping it firmly aroond the waistline, as in the auld-fashioned Viennese waltz. Then, with yere richt, ye stoof it full o' the stoof ye fish oot o' the five-gallon bucket... Do ye check wi' me, Muster MacQuayle?

MacQuayle: "Dom, no, by no means! Ye dinna stoof the stoofing into an ox's stoomach at all; ye stoof it into a sheep's liver!

Montgomery: "I don't think either of you two Scotch cannibals 'ave got the foggiest notion of 'ow to make yer 'orrid 'aggis..."
Quote: Shaka said:
<Faggots Peas & Gravy,piping hot. Cultural cuisine from the valleys. >

(Sorry chaps, haven't learned how to quote other posts properly yet)

Agree with the quote, but they must be MUSHY peas.

I'll also include 'Steak and Kidney Pud, chips and lashings of thick gravy'.
Scotch broth, for me. A big steaming plate when you're fresh in from the cold, thick enough so the spoon stands upright by itself. Serve with a smidge of cream poured in just before serving and plenty of hot buttered crusty bread.

Damn, I'm hungry all of a sudden.
Another Jockanese one for the cold days: Cullen Skink.

I make mine with 50/50 smoked/unsmoked fish, and if possible with home-made fish stock.

A wee dab of creamy four star milk before serving, or cream if you're feeling like a southern jessie, black pepper and served with crusty bread or oatcakes.

Agree with smartascarrots - proper cold weather food means the spoon standing up. And I'm feeling peckish all of a sudden.
This is my favourite, you will find me cooking it most Sundays singing along to my CD, whilst all the cats in the neighbourhood have their tiny paws in their ears:

Roast Dinner, stuffing, loads of roast potatoes, fresh veg, bread sauce.
Followed by Fruit Crumble and homemade Custard.

:D :D
From the Empire: Kedgeree - preferably with lots of hot Hollandaise and NO raisins.

From home: Roast Lamb or Beef. Proper Horseradish or Mint Sauce.

From being on tour: Nasi Goreng from the Dutch Army.
ronnie12398 said:
I don't know if this ''culturally represents'' me (I'm American), but my absolutely favorite meal is pot roast with egg noodles, stringbeans, hot buttered rolls and lots of gravy.

Dessert: Devil's food cake with vanilla icing.
We will not hold that against you.

Beef with chunky veg cooked in red wine with herbs de provance.
....anything from my local 'Bay Of Bombay' restaurant.
The perfect English of course..
Bacon- drycure and grilled to a light crispy.
Mushrooms- saute in butter.
Eggs- scrambled to fluffy, black pepper on brown toast with smoked salmon.
Tomato- grilled.
Tea- strong brew of English Breakfast served from a tea pot (milk added LAST of all).
Mr_Deputy said:
English/Irish Stew

Good beef fried up with onions and some chopped bacon in big pot.
Add beef stock
Add tomatoes of any type (chopped, lots of fresh, plum etc)
Add chopped seasonal veg (carrot, swede, pasnip etc) plus pulses (option)
Add bay leaves, s&P, garlic, quite alot of onion gravy granules
Add magic ingredient - large amount of brown sauce

Simmer for about an hour preferably to stew flavours. If in a hurry cut meat and veg v small and cook for much less time.

Make mash with S&P (salt and pepper) and butter. Make rich as you don't need much.

ALWAYS a winner. Even amongst snobs and fussy eaters (even fed it to a anorexic neighbour once who just couldn't resist it!!)

Learn to make good stew and you can eat healthily and cheaply. Its quick too.
Tomatoes in a stew?! Philistine...

Sweat the veg in a little butter first, then use the same pan to cook the seasoned meat, not just brown it. Deglaze the pan with a little red wine (or a shot of sloe gin if you're in an adventurous mood). All in the pot for 40 mins, a little potatoe flour to thicken the gravy if needs be, mop the drool off the floor before serving.

Right, that's it, lamb stew for dinner tonight! Roll on hometime.
Irish Stew

1) Lamb, or better, mutton.
2) Tomatoes!?! No.
3) pulses = pearl barley, mandatory, not optional.

edited to add:

A bit nursery, but Cauliflower Cheese with Cashel Blue and good bacon.
Scots - Deep fried Mars bars

Welsh - Raw Leeks

Irish - A heart stopping Ulster fry

English - Pot Noodle
1 1/2 pounds pickled pork shin for each serving
2 onions, sliced
mixed pickling spices
1/2 bay leaf
sauerkraut, cooked as desired
Erbsenpuree (mashed split peas) *recipe follows
boiled potatoes
Cook the pork with onions, spices, and bay leaf in water to cover until tender, about two hours. Drain. Serve with it the sauerkraut (cooked with any desired seasonings), puree of split peas and potatoes.
*ERBSENPUREE (yellow split pea puree0
1 lb. dried yellow split peas
6 cups water or stock
1 whole onion
1 carrot
1 turnip or parsnip
pinch each of dried thyme and marjoram
salt as needed
1 small onion, minced
2 Tbsp. butter
2 Tbsp flour
Check package directions to see whether peas require previous soaking; If pre-soaked, drain well. Add water or stock, whole onion, carrot, turnip, herbs and 1 tsp. salt for 4 cups water. Use less salt if stock is used.Cook until peas are tender, 1-2 hours. Drain. Mash peas in blender or force through sieve. Saute minced onion in butter until lightly browned, stir in flour, then stir into the drained mashed peas. Beat until fluffy, of same consistency as mashed potatoes.

Sieg heil and pass the Pils.

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