Broth

sm_counsell · 12-03-2012, 23:06

Had some 'minestrone' tonight and although home made and quite good, it was no where near as tasty as the broth my mum used to make. I've just gone through her old recipes, but can't find anything. Does anyone (from Ossie naturally!!) remember the ingredients and cooking times? If I remember correctly, it had to be cooked for ages

susie123 · 12-03-2012, 23:25

The secret is to buy your ingredients from Accy market!!

garinda · 13-03-2012, 07:53

I can't really chop veg now, so to make sure I'm still getting my 'five a day', my Mum makes me broth and dumplings throughout the winter months.

I don't know how it's made, just that it's delicious, and cooked for hours.

The broth I get, chicken is substituted for the mutton/lamb, as slightly healthier alternative.

There's a recipe here, which sounds about right. It definitely needs pearl barley in it.

A Taste of Lancashire Recipe Book

There was also an old thread, about the broth posy.

http://www.accringtonweb.com/forum/f...mix-34158.html

mobertol · 13-03-2012, 07:59

In our house it had ham shank in, pearl barley and fresh thyme in the "posy"...delicious, haven't had it in years...

Minestrone here too!

Margaret Pilkington · 13-03-2012, 08:14

There isn't any one recipe...every family seemed to have their own version.

Bacon ribs or a ham bone(ham shank) featured in ours, with steeped peas......they were put in a pan together and simmered for hours.......when the peas had all 'fallen' a variety of chopped root vegetables were added, leek too and also simmered for a long time, cabbage or curly kale was put into the broth.......dumplings were added about half an hour before the broth was to be served. You added more stock if you wanted it a bit thinner.
It always tasted better after standing overnight.

flashy · 13-03-2012, 08:25

i make mine in the slow cooker, put it on first thing and then it's ready for Reece when he comes home from school, i usually have some sort of meat in my freezer, beef/turkey or pork so defrost that the night before and just stick it into the slow cooker with the broth, Reece loves dumplings in it too, as i do

sm_counsell · 13-03-2012, 08:34

Quote:

Originally Posted by garinda

I can't really chop veg now, so to make sure I'm still getting my 'five a day', my Mum makes me broth and dumplings throughout the winter months.

I don't know how it's made, just that it's delicious, and cooked for hours.

The broth I get, chicken is substituted for the mutton/lamb, as slightly healthier alternative.

There's a recipe here, which sounds about right. It definitely needs pearl barley in it.

A Taste of Lancashire Recipe Book

There was also an old thread, about the broth posy.

http://www.accringtonweb.com/forum/f...mix-34158.html

Thanks Garinda, I must be one step away from Alzheimer because after reading your thread, I remembered that I had brought the "Taste of Lancashire" book from England some years ago. Just have to find it now!
Thanks to all the others for their suggestions

jaysay · 13-03-2012, 09:59

Quote:

Originally Posted by mobertol

In our house it had ham shank in, pearl barley and fresh thyme in the "posy"...delicious, haven't had it in years...

Minestrone here too!

Haven't had broth since my Dad died 8 years ago, he did a mean Borth, with little lads in, can still taste it now

garinda · 13-03-2012, 10:38

Some good Lancashire recipes on here.

Food and Recipes

As it says for their broth recipes, traditionally the dumplings should have suet in them.

jaysay · 13-03-2012, 10:45

Quote:

Originally Posted by garinda

Some good Lancashire recipes on here.

Food and Recipes

As it says for their broth recipes, traditionally the dumplings should have suet in them.

Remember the wife having a go at making dumplings, don't think she got the mix right though, there ended up more dumplings than broth, hell they don't half swell in that pan

Margaret Pilkington · 13-03-2012, 11:03

Broth tastes better when it has had dumplings in......even when the dumplings have been eaten.

garinda · 13-03-2012, 11:11

Quote:

Originally Posted by jaysay

Haven't had broth since my Dad died 8 years ago, he did a mean Borth, with little lads in, can still taste it now

You can get easy peasy dumpling mix now, which you just add water to.

Not a bad alternative, if you're not a cack-handed cook.

sm_counsell · 13-03-2012, 11:13

Quote:

Originally Posted by sm_counsell

Thanks Garinda, I must be one step away from Alzheimer because after reading your thread, I remembered that I had brought the "Taste of Lancashire" book from England some years ago. Just have to find it now!
Thanks to all the others for their suggestions

No it wasn't the 'Taste of Lancashire' but it's about Lancashire recipes and I found broth , but what about these:
'How to pickle cockles?
' Tosset cakes'
'Noddin puddin'
Willing to share if anyone is interested!!

garinda · 13-03-2012, 11:20

Quote:

Originally Posted by sm_counsell

No it wasn't the 'Taste of Lancashire' but it's about Lancashire recipes and I found broth , but what about these:
'How to pickle cockles?
' Tosset cakes'
'Noddin puddin'
Willing to share if anyone is interested!!

Yes, please share.

I'm on a diet, and would enjoy a slaveringly good read.

mobertol · 13-03-2012, 11:34

Noddin Puddin sounds interesting.

Wish I had my Gran's recipe for oven-bottom muffins...you just had to pull them open and add butter while still hot! (Delicious with a few rashers in too!)