Saturday, 4 May 2013

Northumbrian Baking

Last night I cooked myself up a Georgian Feast (as in the country, not the period) using some recipes from my friend Dacia. What resulted was one of the tastiest meals I have had in a long time. I thought it would be nice tonight to make some recipes from closer to home (by which I mean I need to go shopping, so only have a few ingredients in), hence the bacon floddies in the previous post and this Felton spice loaf, a Northumbrian traditional recipe.

Felton Spice Loaf

115g butter
115g caster sugar
2 eggs, beaten
50g ground almonds
115g self raising flour
Half teaspoon mixed spice
175g mixed fruit
50g peel (optional- I just used a mixed fruit mix with peel in it an used a little bit extra)
Dash of milk

1. Cream butter and sugar
2. Beat in the eggs. Try not to let it curdle, but if it does its not the end of the world.
3. Stir in the ground almonds
4. Sieve in the flour and mixed spice and stir
5. Add the mixed fruit and peel and stir again.
6. Add a little milk until the mixture thins to a dropping consistency.
7. Put in a well greased loaf tin
8. Bake at 190 degrees for about 40 mins or until well risen and firm to the touch.

The result is a deliciously light, yeast (and therefore faff) free teabread, which is particularly yummy warm with a bit of butter.

Bacon Floddies

Dear people,

I have sorely, sorely neglected you. I bring you bacon in apology.

Specifically, bacon floddies. These are a traditional Gateshead snack and are basically the Geordie version of onion bhajis, with less spice and much more bacon. Alternatively, I suspect at some point in Gateshead, back in the day, the following conversation happened:

"I see them Scots are eating tattie scones for their bait"
"Aye, they're tasty"
"Maybe, but they're missing something'"
"Aye, there's nee bacon in 'em"

Apparently these are usually eaten with even more bacon and eggs on the side for breakfast and supper. They're really blummin yummy, and well worth the effort of grating potatoes ( I really hate grating things) for.

225g grated peeled potato
2 onions, grated or finely chopped. Sometimes I use one onion and one spring onion, which gives them some little spots of green colour.
175g bacon rashers. I tend to put more in because its bacon and there can never be too much. Finely chopped
50g self raising flour
Salt and pepper
2 eggs, beaten
Vegetable oil (you're supposed to use bacon dripping)

1. Plonk the potatoes, onions, bacon, flour and seasoning into a bowl and add the eggs.
2. Mix thoroughly
3. Fry. I usually use a tablespoon or so of mixture per floddie, but you can make them as big or little as you like. It helps to squish them down a bit while they're frying. Once they're browned, turn them over and fry them on the other side
4. Drain on paper towels, wait to cool a few minutes, then shovel them in your gob.

I hope this offering makes up somewhat for my lack of attention to my little baking blog. I just never seem to find the time these days, and have been busily writing for my skepticism blog.