blimey,thats a napper scratcher

[chris elliott]

Hi lads,a bit of help needed,i chef for my local football clubs directors and players once a month,i always do a theme for them and someone in there infinite wisdom has decided they want a themed retro north east night in january.now memorys from my youth of a typical geordie north east menu from my mum was
starter....chips and white bread

main course....chips,beans,some form of chop and white bread
pudding.....chips,white bread,angel delight or fruit cocktail
chesse course...chips and white bread with an egg
as you can see my mum was not a culinary genius,any ideas on what to put on a north east menu from your youth would be great,it is a four course affair,or anybody who could reccomend a nort east cook book would be grand,cheers chris

 

[Charlton]

stotty cake full of bacon, black pudding, egg, and a side portion of chips

or realy traditional have a big bowl of tripe, pickled onions, cheese's and crisps

 

[Red5]

Oven Stovies....

Basically sliced potatoes and sliced corned beef, bathed in gravy and baked in the oven until the potatoes are al dente.

Northumbrian Broth.....

Sliced leeks, carrots, onions and celery with red lentils simmered in stock until the lentils become a thick broth.

And when things were tight, HP Sauce or Heinz Salad Cream sandwiches

 

[KeithB]

Oven Stovies....

Basically sliced potatoes and sliced corned beef, bathed in gravy and baked in the oven until the potatoes are al dente.

Is that not Pan Haggerty?

We used to have tripe, tatties & onion cooked in milk.

 

[chris elliott]

the corn beef stovies is a winner,i like the sound of calling it pan heggerty,charlton,i reckon the sound of the stottie with all the trims as a starter but cut up a bit posh is also a goer,the soups a great idea as the veg option for the starter,these are the ideas ive got in my heed so far bearing in mind its for forty people
STARTER
charltons stottie,veg soup,ham hock and split pea soup and another
FISH COURSE
cod goujons in a newcy brown batter and im buggered if i can think of two other things,mebbes something to do with herring or a traditional north east fish pie
MAIN COURSE
pan haggerty,mince dumplings and tatties,shin beef slow cooked in a north east real ale and another
PUDDING
i remember my nana making suet puddings in linen cloths with loads of fruit from the allotment boiled on top of the cooker,a rice pudding,and another.
this aint set in stone,im sure you lads have got loads more stuff from memory
that would improve this,i will also be after a few kegs of real ale from micro breweries up there,any one with suggestions with a canny sup please let me know,cheers chris

 

[g-force]

If you're looking to keep it retro, you'll just want to wash everything down with lashings of Blue Nun!

Fish course - how about dressed Brown crab with willicks?

Gary

 

[Scotty91]

Oven Stovies....

Basically sliced potatoes and sliced corned beef, bathed in gravy and baked in the oven until the potatoes are al dente.

Northumbrian Broth.....

Sliced leeks, carrots, onions and celery with red lentils simmered in stock until the lentils become a thick broth.

And when things were tight, HP Sauce or Heinz Salad Cream sandwiches

Ate still cook both ov them ;D

 

[The Jester]

For pudding...Spotted Dick.....

 

[Scotty91]

Na treecel and custard ;D

 

[tinman]

Can i come? Sounds lush, panacklety is what my mother used to call the cornbeef slice potato, veg stew thing!

 

[chris elliott]

If you're looking to keep it retro, you'll just want to wash everything down with lashings of Blue Nun!

Fish course - how about dressed Brown crab with willicks?

Gary

aye lad thats more like it,was cullercoats big on dressed crabs and whelks(i need to name it you see)

 

[chris elliott]

If you're looking to keep it retro, you'll just want to wash everything down with lashings of Blue Nun!

Fish course - how about dressed Brown crab with willicks?

Gary

thats the obvious aperitif to start it off mate,belting idea,i forgot about the old blue nun,probabley cos i spent the late 80s drunk on it

 

[chris elliott]

oops wrong way around apologies

 

[g-force]

Used to get them from the three little sheds that were next to Watt's slope, just over the road from the Spanish City - dressed crabs, winkles, whelks the lot....them were the days! Can't remember when they disappeared, but it was much easier back then to get local seafood - today it's all wrapped in plastic in a polystyrene tray in a supermarket shipped from god knows where and people have forgotten what to do with it anyway!

Gary

 

[chris elliott]

Used to get them from the three little sheds that were next to Watt's slope, just over the road from the Spanish City - dressed crabs, winkles, whelks the lot....them were the days! Can't remember when they disappeared, but it was much easier back then to get local seafood - today it's all wrapped in plastic in a polystyrene tray in a supermarket shipped from god knows where and people have forgotten what to do with it anyway!

Gary

the dressed crab is dead easy to do mate from fresh,forgot about williocks with it though,i reckon the boys will go big time on it,i am definitley puttin it on the menu and going to call it the spanish city,can you remember if you had any sauces off the sheds with it?

 

[Charlton]

for desert, bread and butter puddin

another form of pan haggerty bubble and squeak, yesterday's leftovers a load of cabbage and mashed spuds and fried in the form of a big bun or just tossed around until cooked

 

[g-force]

the dressed crab is dead easy to do mate from fresh,forgot about williocks with it though,i reckon the boys will go big time on it,i am definitley puttin it on the menu and going to call it the spanish city,can you remember if you had any sauces off the sheds with it?

I think the winkles were just boiled & vinegared - then pulled out with a pin. I'm sure some sort of simple, citrus-type dressing for them would be fine and compliment the crab. Could be served with some toasted and buttered stottie slices.

Gary