Tuesday, 18 March 2014

Golden Bacon Pea Soup

2Golden Bacon pea Soup
Bacon joint choose one with as little fat as
soak overnight well covered in cold water
rinse and cover with fresh cold water
boil till soft next day (about an hour?) then
drain and cool so you can get the fat off the
top before adding the other stuff
big onion dice
split peas preferably yellow – 3 spoons ish
but green, or any kind of lentils will do
boil peas and onion in bacon stock with bit of garlic, pepper and
bayleaf if liked. Takes about half an hour to an hour. (Or ten to 15
minutes in a pressure cooker). The yellow peas dissolve completely
and delicious golden yellow soup left.
reboil thoroughly if you don’t use it all at once – and don’t keep
longer than 3 days in the fridge
use the bacon sliced for sandwiches, or eat with creamed
potatoes, peas, sprouts, pickle and apple sauce (if you
like that kind of thing)
This is from Mrs Lily McBride who great-Granpa Harold Lomas lived with in Dalston,
Cumbria after Gran died in 1958. She made wonderful scones, ham sandwiches (in thick
white bread) and gooseberry tarts. Also rice pudding – see later. Famous sayings: “Reach
up now….”
Claimed never to eat anything but banana sandwiches herself.
Carolyn stayed with Granpa Harold and Mrs McBride for several days in 1974 to collect
information for a thesis on dialectology. Mrs McBride imparted plenty of gossip and family
history over the kitchen table. Granpa Harold knew even more, but rarely passed it on –
main source of input his domino appointments at the Bridge End pub.
Mrs McBride’s granddaughter Bridget was a great favourite with Great Granpa Harold. She
used to follow him around “helping” as he worked in her father’s upholstery business,
doing general odd-jobs. One day a sycophantic visitor caught sight of her peering round
from behind Harold’s legs, aged about 3. “Who’s a sweet little girl, then?” he asked in an
oily voice. Bridget took a firm stance, announcing scornfully “You daft bat”.

List of things to come...

Roast beef
Yorkshire pudding
Mark’s soda bread
Mark’s rye bread
Mark’s sourdough bread
Lamb shanks
10Tuna cheese pie
Lemon meringue pie
Sittilingi salad
p'—akes (dropscones)
savoury pancakes
long life tomato sauce
beka’s risotto
gill’s mushroom risotto (via delia)
cous cous (gill)
hot cross buns
oggit for babies of all ages
spicy chick peas
Christmas cake
allan melzack’s smashed cucumber
soft brown sugar 2 teaspoon
garlic 4 cloves
rice wine vinegar 2 tablespoons
soy sauce 1 teaspoon ish
11toasted sesame oil 1 tablespoon
chilli oil 1 teaspoon
cucumber 1 smashed
allow to infuse
“of course you cut the knobbles off, thought everyone knew that.
And then smash them however you like and chop a bit too.”
jo melzack’s Lebanese beans
boil beans until al dente (with a bit of salt)
slice lots of onions
and cook them slowly (in olive oil), gently, you know so they don’t
burn and just get soft and sweet, not burned. You can caramelise
them but I like to leave them just pale.
Mix onions together with the beans; add lemon juice. You want
quite a lot of lemon juice. And more salt and pepper to taste if
needed. And more olive oil if needed.
And that’s it really.


Bread to build homes with
Wholemeal strong flour 2 measures
Maltgrain organic 2
Rye flour 1
 Oats 1
Barley/wheat/rye 1
Seeds (mix sunflower, pumpkin
Pine, sesame) 1
Linseed (ground in grinder – 1 grinderfull)
Water (lukewarm) 3+
Malt, 1 dessertspoon
Oil 1 dessertspoon or teaspoon if small measure
Yeast 1 dessertspoon
Salt 1 dessertspoon


• Courge- courgette- or pumpkin- leaves – a basket full of young
(the most distal 4 or 5 on the shoot.)
• Onions, sliced finely or chopped
• Tomatoes, cut very small
• Garlic (and possibly a small amount of fresh ginger if you like)
• Chillies chopped finely (or left whole if you prefer to remove
• Peanut butter – 1 spoonful roughly
wash, and carefully strip out the thready bits (the spiky bits come
off at the same time) from the stalk towards the leaf.
Cut very finely into a pan
Pour in water till just below the surface of the leaves
Boil till tender (may take about 15 mins or more)


aaaaaagh PEANUTSFoufou
Fine maize flour
Manioc flour (or white wheatflour, preferably unbleached)
Heat some water in a heavy pan. When just too hot to put finger in,
and definitely not boiling – pour in some maize flour, stirring well,
and keep stirring till a thick but still loose paste…
Turn down the heat
Allow to cook for a good while, stirring from time to time so it
doesn’t burn. When it starts to smell cooked (slight hint of cheese
or maybe good ghee, rather than wallpaper paste!) add a sprinkling
of manioc, stir well and repeat until too thick to stir. Take off the
heat and beat hard for a minute or two – turn out on to a plate and
shape into balls with wet hands.
Eat with bishousha, or with south Indian tomato chutney – or both!

Tamarind Chutney

7Tamarind chutney
Urad dal
Red chilli roast and grind
Channa dal
Sesame oil
Urad dal fry till a little cooked
Red chilli
Then pour in tamarind pulp, salt, turmeric
Simmer till the raw smell goes
Add the ground masala and boil for a few minutes
This will store in the fridge for up to a month and can be added to
rice when needed. Add a little hot water if very cold.

Bit of fried onion and garlic mixed with the rice and tamarind
mixture – maybe a few pine kernels – packed lunch to die for.
This tamarind rice travels very well wrapped in a banana leaf, outer-wrapped in
newspaper and tied with thin string. Throw the “plate” out of the train window when
you’ve finished!

Tomato Chutney

6Tomato chutney (South Indian)
1. cumin
mustard half teaspoon roasted in oil
2. garlic (crushed)
fry till brown
3. onion – cut very thin and fry well
4. salt
turmeric as powder
5. cut tomatoes
half teaspoon sugar
fresh coriander leaf (chopped)
half tumbler water
Cook till thick.
This can be added to boiled dal, or chickpeas, potatoes (boil all
together) or to cooked rice to make takali sadam.
Or serve neat with adei.
Again Durga’s recipe – lasts a few days in the fridge in a steel box. She says South Indians
use mustard and uraddal. North Indians use turmeric, chilli and coriander…….
Seems ok with the lot actually.