Jane Hogan, Taste North East - Recipes for success
PUBLISHED: 23:58 07 October 2012 | UPDATED: 22:01 20 February 2013
It seems there's no end to our appetite for rediscovering the food and drink that was familiar to our grandparents.
It seems theres no end to our appetite for rediscovering the food and drink that was familiar to our grandparents. In the last few months weve had three separate requests from programme makers, all looking to find our food and drink heritage. And now we need your help! Were running out of recipes from our Great North Cookbook can you fill in some gaps?
Here are some of the wonderful traditional dishes we have been spreading the word about lately.
Ruth Foster our lovely Delicious Dinners lady regularly makes a Panaculty with potatoes, onions, stock, seasoning and sausages (or any cheap cut of meat).
Traditional family pork butchers MI Dicksons is famed for producing one of the North Easts best-loved local delicacies pease pudding and the beeched smoked saveloys Pease pudding is made from split yellow peas, water, salt and pepper. At Dicksons, saveloys are still made to the original 1953 recipe. It consists of bacon and beef and is commonly served as a Saveloy Dip a sandwich accompanied with pease pudding, stuffing, mustard and half dipped in beef gravy.
Some traditional recipes are still in production today - Ann Hustwit of Jenkins and Hustwit makes traditional cakes in Bishop Auckland. The rice cake has a pleasant taste with an unusual slightly gritty texture. Although eaten throughout the year it was always eaten in the North East at Christmas and served as an accompaniment with the Christmas cake and a slice of Wensleydale Cheese. Many people would not see the New Year in unless there was a rice-cake in the house.
That is just a few of the dishes and recipes we know about, but there are many dishes out there we havent discovered. If you have a traditional recipe or dish you can share with us email email@example.com with your contact information. Who knows the next time the TV producers come calling it might be your recipe they choose!
Jane Hogan, Taste North East