It looks fantastic, I had no idea it existed, how is this even possible??? Deprived for years
It’s maybe a more a central/west coast/ Glasgow thing than an east coast/Edinburgh one, it’s quite close to a clootie dumpling.
Read the description sounds good, must try some one day. Do the Scots deep fry it in batter like mars bars?
No, they all get fried at the same time as the sausage etc, we save that for the likes of Mars bars, snickers and Turkish delight
Vero, If you want a quick clootie dumpling, try this but finish it off in the oven to give a bit of a skin, try the recipe below, it does work
Steamed sponge pudding down south only in a microwave which I have done cos I ama bit impatient. No marge, go for proper butter.
No, I think the more serious ones first melt the Mars bars, then dip the fruit puddings in the molten Mars bar lava, then let it cool and set before dunking the whole thing in batter (obviously beef dripping based) and deep frying.
Americans may be the most overweight nation on Earth (actually,that may now be Mexicans) , but I’m sure they could still learn a trick or two from the Scots…
Having been brought up on clootie dumpling and treacle puddings I find them a bit anemic/tasteless, but my wife loves them.
The Scots are a very ingenious people when it comes to cooking with Mars bars…
Whilst working on a renovation project for the British Embassy in Paris, we had a company come from the UK to do the works, two of them were Scots. One night in the bar they made a drink using Mars bars a liter of vodka and cooked it in the dishwasher, and very nice it was too.
Cut the Mars bars into small pieces, I think maybe 2-3 Mars bars.
Pour out some of the vodka from the bottle and replace with the chopped up Mars bars. Then screw the top back on the bottle and pop in the dishwasher, to cook. Drink whilst hot with ice cubes.
Margarine is the devil’s work.
In which case we can deduce that the Devil is French
OTOH maybe the Irish are even better. On the bookshelf opposite I have a small limited edition artwork called The Spirit of Temple Bar that is a triple-distilled bottle of spirit made from the detritus of a Saturday night in Dublin’s Temple Bar.
We prefer echine too and it was a real revelation discovering it! We started with marinaded “chops” for the barbecue and discovered that, because of the fat distribution, it didn’t go dry in the way loin chops do. Then we moved to joints and the local SuperU butcher always keeps the skin on for us. He and my partner discuss recipes
In our conversation group we have someone who reared pigs when in the UK and I asked why we’d never seen echine there. She explained that it was because the part of the pig used for echine is what is used for bacon in the UK so it doesn’t exist as a cut. This might have been part of an interesting conversation challenge where we tried to explain English back bacon to French people for whom the word “bacon” means somthing utterly different… I do love these sorts of discussions - they can get hilarious!
Exactly what I use for making bacon in France. The French echine is not exactly the same as the UK back bacon cut, but it does incorporate part of it. It’s great for bacon though, much tastier than the loin and as you say doesn’t dry out.
Absolutely - as you say the cuts overlap but it does explain why I’d never seen echine before. I’ve not tried making bacon so far - might be a bit beyond me but I would like to ring the changes from always using poitrine fumé