Originally posted by istvan
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Reply to: Cooking for foreigners
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Previously on "Cooking for foreigners"
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Give them Colcannon and a sausage and smack them if they call it Stamppot.
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Originally posted by Halo Jones View PostThe last time we had friends over from Holland I did full beef roast (with yorkies OFC) & trifle all terribly British, they loved it
Also they haven't quite grasped the concept of aging their beef, most of which seems to be imported from intensively reared farms in Ireland and tastes of nowt. Thankfully I have found a butcher that farms his own meat, but nothing quite beats 2 month aged beef
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The last time we had friends over from Holland I did full beef roast (with yorkies OFC) & trifle all terribly British, they loved it
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Originally posted by wurzel View PostHow about getting out and forraging for some wild ingredients?
Just did a wild garlic and marscapone tagliatelle - was frikkin delicious. Can't get much more native than that. Well, the garlic anyway...
Though the neighbours have wild garlic growing in their front garden ( though not sure I want cat p!ss flavoured garlic).
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Originally posted by norrahe View PostIrish stew is the work of the devil
certainly is the way my mother and my aunt used to make it, I have nightmares of boiled to death rubbery, fatty lamb, veg that no longer resemble veg, all looking lovely and insipid.
The cloggies put cinnamon in their apple pies ( actually they put it in everything).
Coddle certainly sounds interesting, I have my own home made sausages, but I'd have to cure the bacon.
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Originally posted by norrahe View PostHaving some cloggy friends round for dinner and thought it would be interesting to do a mix of traditional Irish and English dishes.
What dishes would people think best represent their respective country of origin?
Now if only I could get away with doing a full Irish
Just did a wild garlic and marscapone tagliatelle - was frikkin delicious. Can't get much more native than that. Well, the garlic anyway...
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