A new restaurant opened in our area and it received a nice review.
But when a sampling of the menu was listed, I became totally lost!
Are these good --- and --- what are they?
Scotch Egg and piccalilli, cheese and onion pie, tiddy oggy and sausage roll with HP sauce.
(((I'm sure American stuff sounds just as different too)))
Thanks for your help. :puzzled:
Scotch Egg :- Is a hard boiled egg that is cooked in a coating of stuffing, Piccalili is a pickle/chutney that is made up of vegatables that should be crunchy and in a fluid that is yellow, I think it is one of the best pickles you can get.
Cheese and onion pie is a pie to die for if cooked properly. Pastry bottom with a layer of onion and then beaten egg is poured over the onion and then a pastry top. Popped in the oven and cooked. I tell you it is fantastic.
Tiddy oggy is a cornish pastie.
HP Sauce is a bit like your A1 Sauce.
Let me know if you try them.
If you like them and want to have a go at making yourself I'll look out some recipes.
Only thing is I wouldn't call them slimming fare.
Don't know what my arteries say about getting clogged, but I'm slim enough to afford a coupla goodies!
Please post your recipe for the Cheese & Onion Pie! That would go well with lots of things. :)
For this Tiddy Oggies/Cornish Pasties, can you make any kind of filling or is there something traditional?
Some of this definitely sounds delish, and they don't sound too difficult. And I can see (taste?) how the piccalilli is a prime accompaniment to these heavier dishes ... our "Pennsylvanian Dutch" or Deutsch really do the same with their meal combinations.
My grandparents spent many vacations over your way and up into Scotland, so this is interesting for me. I almost made it one year, but opted for college ... I wonder which choice would've been the better experience.
I always took the safe route, looking back I wish I had at least taken a little bit of risk. I took plenty of risks in college just not the right ones...lol. Should have before the kids and house came, by then to late, locked in with no way out.... Ahh to know what I know now!
'Lane, it's a 50/50 guess.
Here's a quote that I keep handy for these types of times that happen now and again:
"... it isn't the thing you do, dear,
It's the thing you leave undone
Which gives you a bit of heartache
At the setting of the sun."
~~ Margaret E. Sangster
I'll often remember -- eventually -- what caused me to pause and then choose as I did. Sometimes I find I wasn't making a worse choice as I thought.
the store I'm working at has an English foods section.P&G teas (I'm a Salada girl :)Versions of our Mounds and Almond Joy choc.bars oh and Devonshire cream. Would you ever eat that out of a jar ? Sooo i'm going to see if they have piccalili, now what do I put it on or serve it with.
... think of it like a side of sweet gherkin pickles, or coleslaw, or watermelon pickles at Thanksgiving ... a distant cousin of Corn Relish. It perks up the palate between bites of heavy meals.
One point of Sussexman's is that the reason piccalilli exists is to not waste the slightly damaged vege's harvested ... "waste not, want not" would apply!
I don't think I've ever had Devonshire cream, isn't it something to put on desserts?
so i'll post it on the recipe forum..ok...so here I go.......
I'll give a look-see over there! :)
BTW, great pic of the kids!!!!!!!!!