Regional Dishes

Glaucus · 15 Jun 2011 at 22:13

After watching hairy bikers, it seems there are loads of regional dishes that just aren't well known at all. Thought it would be interesting to see what people know and see what gems are locked away in people's backyards.

Post stuff tried or not, try and post description, pic and recipe so we can get a good idea what it is, even if you haven't tried the recipe.

Clifton Puff(Bristol)
A special recipe, introduced to celebrate the opening of the Clifton Suspension Bridge in 1864 is being brought back.*
The Clifton Puff, described as "a traditional small cake which is rich yet light", was hugely popular when the bridge first opened, but gradually fell out of fashion.*

8oz peeled, cored and finely chopped eating apples
8 oz (1 cup) currants
4 oz (half a cup) seedless raisins
1 cup chopped candied peel
2 cups blanched, chopped almonds
Half a teaspoon grated nutmeg
4-6 tablespoons brandy.

Clifton Puffs should be encased in puff pastry.

Mix all the filling ingredients well and leave in a warm place to infuse for about one hour. Then roll out the pastry very thinly and cut into four-inch squares.*

Put some of the mixture on one half of each square, damp the edges, and fold over cornerwise, making triangles. Brush with beaten egg, dust with coarsely crushed sugar and bake in a hot oven (400F) for about 15-20 minutes, or until the pastry is risen and a pale gold. They are excellent served warm.*Makes about 20.

Glaucus · 15 Jun 2011 at 22:21

Bath Buns (Bath)
The Bath bun is a rich, sweet yeast dough shaped round that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. Variations in ingredients include candied fruit peel, currants or larger raisins or sultanas.
The Bath bun is possibly descended from the 18th century 'Bath cake'. References to Bath buns date from 1763, and they are still produced in the Bath area of England.The original 18th century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar similar to French dragée. It is said to have been devised by Dr. William Oliver who was a doctor treating visitors who came to Bath for the spa waters. He later invented the Bath Oliver biscuit, when Bath buns proved to be too fattening for his patients with rheumatism.

450g white flour (I used strong bread flour - E.D. says, that, or plain will work)
1 teaspoon salt
2 tablespoons caster sugar
225g butter
1 tablespoon caraway seeds (E.D. omits these, but I like the flavour and it is a more ‘authentic’ taste for the buns than lemon, peel etc.)
15 g yeast (fresh) or 7g (dried)
280g warm milk

For glazing:
1 tablespoon milk
2 tablespoons caster sugar
Brown sugar granules for coffee, lightly crushed in a mortar

1. Add the salt and sugar to the flour, then rub in the butter. Stir through the caraway seeds.
2. I used dried yeast so I added this to the butter rubbed flour. If using fresh, first liven it up by adding it to the warm milk.
3. Add the milk and mix ‘to a light dough’. Initially the mixture looks very like cake mix – very moist – but don’t be tempted to add more flour.
4. Once kneaded, cover the bowl and leave to rise. E.D. suggests this takes about one and a half hours, but it took my dough about two and a half hours to double in volume (the consequence of an English summer, I expect...)
5. Prepare two baking sheets, and use a tablespoon to scoop out 12 portions of dough. Shape into buns and smooth the top surface using a palette knife (or finger). Cover and leave for quarter of hour to regain spring.
6. Bake for 15 to 20 minutes at 375F/190C/Gas 5.
7. Just before the buns have finished cooking, prepare the glaze. Warm the milk and sugar in a small saucepan. As soon as the buns are baked use a pastry brush to anoint the tops and sprinkle with a little of the crushed sugar.

ingouk · 15 Jun 2011 at 22:26

the clifton puff sounds/reads like some sort of apple strudel from austria/bavaria.

vicisthebest · 16 Jun 2011 at 19:04

Yorkshire Parkin:

Ingredients:
4 oz/110g soft butter
4 oz/110g soft dark brown sugar
2oz / 55g black treacle/molasses
7oz / 200g golden syrup/ corn syrup
8 oz / 225g medium oatmeal
4 oz/ 110g all-purpose/plain flour
2 tsp baking powder
2 tsp ground ginger
1 very large, or 2 medium eggs, beaten
1 tbsp milk

Preparation:
Heat the oven to 275°/140°C/gas 1
Grease an 8" x 8"/ 20cm x 20cm square cake tin.
In a large heavy-based saucepan over a gentle heat melt together the butter, sugar, treacle, golden syrup. Do not allow the mixture to get hot.
In a large spacious baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients.
Add the beaten egg/s and mix thoroughly. Finally add the milk.
Pour the mixture into the prepared tin and cook for 1 ½ hours until firm and set.
Remove from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days up to a week before eating; this allows the flavors to develop and the mixture to soften and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.

Glaucus · 16 Jun 2011 at 19:12

I thought this was going to die a death, well still might.

Love Parkin, had it in a restaurant and it's so nice. Heavier and drier than other cakes which it makes so naughty nice.

vicisthebest · 16 Jun 2011 at 19:21

When you see all the syrup, treacle, butter, sugar, in a bowl... it's shocking how much goes into parkin!

Blooming amazing if you make it right though. It's heavier and drier because of the oatmeal.

Most southerners I've met don't know what it is - or they've had "parkin pigs" in Greggs near bonfire night, which are really gingerbread pigs. Damn Greggs :mad:

robfosters · 17 Jun 2011 at 00:06

My fave dish started a war on another thread

Anyway, here's my favourite London dish of all time.

Pie, Mash & Liquor with chilli vinegar.

Unbeatable!