PEASE PUDDING is generally made with yellow split peas but green are fine. This is a Very Old English Dish.
" Pie suppers are popular in the North, both for private parties and public functions. Ferryhill was famed for them. As a rule, the pies are made in huge dishes during the day , then are hotted up in the evening and served with freshly cooked vegetables.
Nearly always one finds that savoury North Country standby at the pie side..Pease Pudding, which is served both hot and cold and sold in pennyworths at the pork shop" 1900 Northumbrian Farmer's wife's cook book.
Always pick over 1 pound dried split peas, removing any debris and small stones, then soak overnight in cold water with 1/2 tsp baking soda.
Next day wash and rinse very well and place in a pot and cover with cold water, bring to boil, and when a white foam forms on surface, drain into a colander, wash well again under running water, then return to a clean pan cover with more fresh water or stock and bring to boil, cook on high simmer,covered for 2-4 hours adding 2-3 bay leaves, 2tsp smoked paprika (this gives it a deep flavor), 1 tsp sea salt, 1/2 tsp ground black pepper, 1tsp dried herbs (sage or thyme).
Add 2 cups coarsely chopped onions and 1 cups coarsely chopped celery and carrots mixed, continue simmering so the vegetables soak up the liquid.
At this stage you may add some finely minced fresh parsley,and remove the bay leaves.
When all the liquid has been absorbed..it is ready to eat and may be served hot or cold.
This also makes great sandwiches, when spread onto toast.
This dish traditionally like Yorkshire pudding is designed to make a roast meat go further , but it is wonderful served with roasted vegetables and cheese.
WHITLEY GOOSE
"At one time Whitley Bay was famous for it's "Goose suppers" . One hotel made a point of serving them nightly, and did a roaring trade".
Whitley Bay is a seaside resort now, (and home to one of my old bosses, the British artist, Mr. David Hockney) in North Yorkshire, and is also mentioned in Bran Stoker's Dracula.
Whitley Goose is a Vegetarian meal.
Feeds 2
2 cups onions coarsely chopped
4 tbsp grated cheese (use cheese that melts well)
1 cup milk
salt & pepper to taste
Place the chopped onions in cold water in a saucepan, adding 1/2 tsp baking soda (this prevents the onions causing heartburn).
Cook on high simmer until they are tender.
Drain and add the salt & pepper to taste and allow to cool.
Add 2 tbsp milk and the grated cheese and mix well.
pour onto an ovenproof pie dish and top with remainder of grated cheese.
Bake in preheated 400f oven for 10-15 mins until cheese is melted and top is golden brown.
Serve immediately with thick slices of whole wheat bread or toast.
BUTTER-POTATO HOT POT
This is a really tasty supper dish, and is a totally vegetarian and can be vegan version of a Lancashire Hot Pot ( usually a lamb and vegetable casserole), "this potato dish was popular with Farmers when it was Lambing Season and they had to be out in the fields late at night..here was something always hot and ready to eat in the back of the fire heated oven".
Serves 4
For variation to the recipe add whatever fresh vegetables are at hand but make sure they are either sliced the same as the potatoes or partially cooked before adding.
Do not use cooked leftover vegetables.
1 quart deep oven proof casserole, thickly buttered
3 pounds potatoes, peeled and thinly sliced (max.1/4 inch thick)
3 large onions coarsely chopped
2-3 cups cold milk
2-3 tbsp butter
1 unbaked pie crust (recipe to follow)
Lay the onions and potatoes in layers in the casserole dish.
Season each layer with salt and pepper or any herbs of choice.
Cover with cold water (or stock).
Bake in oven uncovered until water evaporates 25-30 mins.
Remove from oven and fill up with milk, dot top with butter, and carefully cover with pastry, pre-rolled to fit snugly on top of casserole.
return to oven on a cookie sheet and bake a further 30-45 mins until pastry is golden brown.
Serve hot with pickles and relishes.
Short Pastry recipe:
This is great for all pies savoury or sweet.
Makes 1 pie crust
1 cup (1/2 pound) flour (all purpose or 50:50 wholewheat all purpose)
1 stick butter (1/4 pound)
1/4 tsp sea salt ( even makes pastry for sweet pies taste better)
1tsp baking powder
Cold water to mix.
Sieve the dry together.
Cut the butter in ( I use 2 table knives) to form "breadcrumbs".
Add just enough water, ( using gradual table spoonfulls) for the pastry to come together.
Store in a cold place( not the fridge) for about 30 mins before rolling out.
This recipe can easily be doubled &+.
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