andsome Posted April 2, 2004 Report Share Posted April 2, 2004 This is a rich brown sauce to be served with the Brazil nut and Sesame seed roast which is posted separately.RICH BROWN SAUCE3 Table Spoons Olive Oil1 ½ Table Spoons Wholemeal Flour1 ½ Dessert Spoons Soya Flour¾ Pint Vegetable Stock1 Level Tea Spoon Marmite1/ Warm oil in a saucepan. Add flours and mix well.2/ Add the hot liquid that has had the marmite dissolved in it ,whilst stirring.3/ Bring to the boil whilst stirring and simmer for a few minutes, stirring to prevent burning.This quantity is sufficient for two people when served with half of the nut roast, make double for four people.Add gravy browning otherwise the colour is similar to the contents of babies nappies. (Diapers to ouy American friends) Quote Link to comment Share on other sites More sharing options...
gigg Posted April 2, 2004 Report Share Posted April 2, 2004 Ohhh i was thinking that sounds good, till i read the last bit !!! not sure i could eat it now :lol: :lol: Quote Link to comment Share on other sites More sharing options...
andsome Posted April 2, 2004 Author Report Share Posted April 2, 2004 It really is delicious on the nut roast which is posted separately. I just added the warning at the end in case you don't normally keep gravy browning in the house. Get some before you make this sauce, especially if you eat with your eyes as most people do. Quote Link to comment Share on other sites More sharing options...
Guest Drovers Dog Posted April 2, 2004 Report Share Posted April 2, 2004 :P Oh God!!! Andsome, now you are in Trouble!!!You can't mix Baby's Nappies with Cooking!!!!Still it is a change from, you know what, you can't talk about!!! :censored: :D Quote Link to comment Share on other sites More sharing options...
andsome Posted April 2, 2004 Author Report Share Posted April 2, 2004 Still it is a change from, you know what, you can't talk about!!! :censored: :DI'm just trying to think what you mean. Quote Link to comment Share on other sites More sharing options...
Guest Drovers Dog Posted April 2, 2004 Report Share Posted April 2, 2004 :P The colour, normally from a Nappy, is similar to the colour of the Bottle contents that make certain people change their Hair Colour!! Work it out from there, remembering the Censors are watching!!! Those people can always complain about us!!!BTW, How about I send you over some good old Vegimite???You wont have to worry about colours then!! :censored: :D Quote Link to comment Share on other sites More sharing options...
Gandalph Posted April 2, 2004 Report Share Posted April 2, 2004 It really is delicious on the nut roast which is posted separately. I just added the warning at the end in case you don't normally keep gravy browning in the house. Get some before you make this sauce, especially if you eat with your eyes as most people do.especially if you eat with your eyes as most people do.Ermm! I usually use my mouth. :o Quote Link to comment Share on other sites More sharing options...
nellie2 Posted April 2, 2004 Report Share Posted April 2, 2004 I've tried Vegimite and it isn't a patch on Marmite!! Quote Link to comment Share on other sites More sharing options...
-pops- Posted April 3, 2004 Report Share Posted April 3, 2004 A tablespoonful of tomato puree would not go amiss in this sauce and would end this controversy about the colour.BTW, Give Vegemite a go. I much prefer it to Marmite. Quote Link to comment Share on other sites More sharing options...
ALBINOCAT Posted April 4, 2004 Report Share Posted April 4, 2004 :P Theres that b..od. marmite AGAIN!!! :blush: Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 um ... I don't have vegemite nor marmite... what the heck is the difference between the two and what exactly are they? Quote Link to comment Share on other sites More sharing options...
andsome Posted April 4, 2004 Author Report Share Posted April 4, 2004 um ... I don't have vegemite nor marmite... what the heck is the difference between the two and what exactly are they?I never use Vegemite, but Marmite is a very concentrated yeast extract, made from yeast from the brewing industry. Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 ok bear with me because I don't understand alot of food terminology and still learning about what some of this stuff is... but I think I've read that people eat marmite on toasted bread or on a sandwich? I am learning!! So far I have heard of bubbles and squeak, toad in the hole, spotted d*** ( I will try not to laugh typing that one) and a few others. You folks have some interesting names for your foods! :P I don't know what I would use in place of the marmite in this recipe :D Quote Link to comment Share on other sites More sharing options...
andsome Posted April 4, 2004 Author Report Share Posted April 4, 2004 Marmite on bread or toast is very much an acquired taste. Personally I can't stand it, it's OK very much diluted as in this sauce. Bubble and squeak is delicious. Cook too many potato's and too much cabbage for a meal. Next day mix the two together and fry the mix in a little oil, turning now and then but allowing a layer on the bottom to just turn brown in between turns. The result makes a very tasty dish which I enjoy with brown English brown sauce on it. Toad in the hole is made by making a batter mix with plain flour, milk and eggs. You then put several thick English pork sausages into the batter and cook in a very hot oven. This is delicious eaten with gravy and veg. Spotted d*** is a steamed pudding, something like a VERY heavy sponge, but containing suet, the spots are currents. This is best eaten with English custard. Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 Toad in the hole sounds like what Americans call a corndog Except it is a hotdog with a small stick inside of it, its covered in batter than deep fried.here in the south we use left over mashed potatoes, add a little flour, an egg a dash of milk, form them into patties and fry until brown. They call them potato cakes, I never thought about mixing cabbage with the potatoes altho I love cooked cabbage. Spotted d*** may be similar to what we call a bread pudding perhaps? is it made from some sort of bread? Bread pudding usually contains raisins, some add a dash of cinnamon on top and its rich but delicious. Quote Link to comment Share on other sites More sharing options...
andsome Posted April 4, 2004 Author Report Share Posted April 4, 2004 We also have bread pudding made with bread and dried fruit etc. Spotted d*** is a very heavy spongy type of pudding containing suet, and dried fruit. It is cooked by steaming or boiling. I don't have a recipe to hand as I don't normally make this sort of pudding, it isn't good for the cholesterol or the waistline. I will see if I can find one if you want. Do you use suet in America? Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 lol I am not sure what others may use it for here in the states but Suet is a very popular bird food. I put out suet cakes for them :P Quote Link to comment Share on other sites More sharing options...
andsome Posted April 4, 2004 Author Report Share Posted April 4, 2004 Spotted d***6 ounce white bread crumbs3 ounce self raising flourpinch of salt3 ounce shredded suet2 ounce caster sugar6 ounce currants1 lemon5 to 6 table spoons milkPlace bread crumbs, flour, salt, suet, sugar and currants in a mixing bowl with the grated rind of half a lemon. mix thoroughly then slowly add the milk mixing well. Using one hand only bring the ingredients together to form a sticky dough. Turn it out onto a board, then dusting the hands with flour knead it until smooth, do NOT overdo the kneading.Make a 2 inch pleat across a colour fast tea towel or pudding cloth. Make the dough into a six inch long roll, and place onto the cloth. Roll the pudding into the cloth pleating the edges together then tie the ends with string. Make a long loop tied to each end of the roll to make a lowering handle. Lower the pudding into a pan of boiling water. Lower the heat to a gentle boil and cook for two hours, topping up with boiling water from time to time to keep the pudding covered. Lift the pudding out with the loop and place on a wire rack to drain. Serve with English custard. Quote Link to comment Share on other sites More sharing options...
nellie2 Posted April 4, 2004 Report Share Posted April 4, 2004 Marmite..... you either love it or loathe it. I have a friend who eats dry weetabix (english breakfast thingy) spread really thickly with marmite!!! :blink: I use it to flavour gravies and savoury sauces I have it in a sandwich and I love cottage cheese on toast with marmite underneath!! You can even make a hot drink out of it if you are that way inclined.Spotted d*** was the stodgy pudding we used to get at school!!! But made properly with custard is a joy!!I love toad in the hole, it isn't anything like the corn dogs you described. If you know what Yorkshire pudding is.... then imagine a Yorkshire pudding with sausages in it. You can make a very nice one with veggie sausages too. Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 *hangs head* no I don't know what yorkshire pudding is either lolFood apparently is extremely different there. Perhaps one day I can visit and try out some of these things in person :P Quote Link to comment Share on other sites More sharing options...
Andy-2004 Posted April 4, 2004 Report Share Posted April 4, 2004 When your coming over dont go to england :scared: Come join me, Blink_182_fan and that flash(somthing or other) guyWhere do i live you ask?Northern Ireland :Dflashbackagain ! Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 lol I would love to visit Ireland as well so no problem there. I could just go on a mini world tour to sample food and beer!! :P Quote Link to comment Share on other sites More sharing options...
nellie2 Posted April 4, 2004 Report Share Posted April 4, 2004 Yorkshire puddinghttp://www.britannia.com/cooking/recipes/y...irepudding.htmlBut the picture is of little ones.... my mum used to make one big one in a roasting tray and it used to be all soggy in the middle because she used to put it underneath the beef in the oven.Imagine a big Yorkshire pudding with sausages in it.... that is toad in the hole!! :D Quote Link to comment Share on other sites More sharing options...
TracyLynn Posted April 4, 2004 Report Share Posted April 4, 2004 eeeekk that yorkshire pudding looks like what we call biscuits(made from flour,milk and lard but no egg) and meat grease is dripped onto it making is soggy doesn't sound so good to me sorry LOL! Southerners make cornbread made of cornmeal, buttermilk, flour and egg and use bacon grease in it. Bacon grease seems to be one of the most popular seasonings here in the south. They use it in beans and all sorts of things Quote Link to comment Share on other sites More sharing options...
nellie2 Posted April 4, 2004 Report Share Posted April 4, 2004 To make a good yorkshire pudding you have to beat the eggs and the flour really well until the gluten in the flour becomes really stretchy....... that is what makes it rise. A proper yorkshire pud is yummy. Quote Link to comment Share on other sites More sharing options...
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