Herbie
Guru
So when does a recipe stray too far to be traditional / authentic? A few discussions / comments here got me thinking.
One of the local (to where I now live) specialties is Staffordshire oatcakes. These are not small, hard 'biscuits' like the better known/available Scottish oatcake, but more like a savory pancake made with ground oats ]fermented overnight and is traditional for breakfast served with bacon and cheese. People would put a plate with money on and a plate on top outside the door at night and in the morning the oatcakes would be delivered to the plates. This would set you up for a hard day shift in the mine or the pottery. These days they are usually served as a weekend breakfast/brunch but also served in pubs for lunch.
Anyway, there are variations to the recipe as each oatcake shop seems to have their own recipe and people have a preference to a shop. I think as long as they are made with ground oats, yeast and wheat flour and fermented and the right size and thickness (Derbyshire oatcakes are bigger and thicker apparently) and not flavored with anything, then they are authentic. However, serving them with jam or eggs is not authentic, but a nice dish in themselves.
Shepherd's pie is another. I don't think anyone's is the same. Usually made from leftovers from the Sunday roast, as long as it contains minced lamb and topped with mashed potato then it is a shepherd's pie. Any veg from the roast can be added. However the addition of spice or baked beans (yes, people do!) then I don't consider it authentic.
What do you think?
I do a twist on my mother-in laws squid stew (I must type up the recipe for you) of which I do wonder if she would have approved. I make it as she did but keep the tentacles and dip them in cornflower and chili and deep fry them to add on top as a garnish. I think it makes a nice addition with the texture and are not ingredients that are not used for the main dish. I wonder. I'll have to ask her cousin what she thinks.
One of the local (to where I now live) specialties is Staffordshire oatcakes. These are not small, hard 'biscuits' like the better known/available Scottish oatcake, but more like a savory pancake made with ground oats ]fermented overnight and is traditional for breakfast served with bacon and cheese. People would put a plate with money on and a plate on top outside the door at night and in the morning the oatcakes would be delivered to the plates. This would set you up for a hard day shift in the mine or the pottery. These days they are usually served as a weekend breakfast/brunch but also served in pubs for lunch.
Anyway, there are variations to the recipe as each oatcake shop seems to have their own recipe and people have a preference to a shop. I think as long as they are made with ground oats, yeast and wheat flour and fermented and the right size and thickness (Derbyshire oatcakes are bigger and thicker apparently) and not flavored with anything, then they are authentic. However, serving them with jam or eggs is not authentic, but a nice dish in themselves.
Shepherd's pie is another. I don't think anyone's is the same. Usually made from leftovers from the Sunday roast, as long as it contains minced lamb and topped with mashed potato then it is a shepherd's pie. Any veg from the roast can be added. However the addition of spice or baked beans (yes, people do!) then I don't consider it authentic.
What do you think?
I do a twist on my mother-in laws squid stew (I must type up the recipe for you) of which I do wonder if she would have approved. I make it as she did but keep the tentacles and dip them in cornflower and chili and deep fry them to add on top as a garnish. I think it makes a nice addition with the texture and are not ingredients that are not used for the main dish. I wonder. I'll have to ask her cousin what she thinks.
