Article by Amy Dutton
Heston's Blumenthal's new television show debuted this week and looked into the food of bygone eras.
A new series debuted on Channel 4 this week that investigated the foods eaten in bygone eras. Feasts, fronted by Michelin-starred chef Heston Blumenthal, is four episodes in length and studies the dishes served up by those in times such as Victorian Britain and Ancient Rome. Over the course of the series, the food expert will try to recreate the meals - including a Trojan hog complete with edible intestines - and serve them up for celebrities at a lavish banquet. So while it may not inspire people to warm up the oven and try it at home, there are more of his recipes that could be attempted in the confines of one's own kitchen. One of Blumenthal's books is entitled In Search of Perfection and might be ideal for budding chefs out there. It includes interviews with food experts as well as handy hints for brushing up on cooking techniques.
If you like the thought of trying something different while cooking then why not try the following traditional recipes?
Broth (Ham)
Ingredients
Ham shankBarley/lentil mixtureLeeksTurnipCarrotsPotatoes (optional)
Directions
Place the ham shank in a large saucepan, cover with water and bring to the boil. Simmer for around an hour. Remove the ham shank and score the fat with a sharp knife. Roast in the oven on a medium heat. Skim any impurities from the water the ham shank was simmered in and introduce the chopped vegetables and Barley/lentil mix. Bring to the boil and simmer. When the ham shank is roasted remove from the oven and leave to cool. When cool remove the fat from the meat and cop up, reintroduce it to the saucepan and continue to simmer for another hour, topping up with water if necessary. The fat can be used (if desired) to make pork crackling.
Bubble and Squeak
Ingredients450g/1lb potatoes, unpeeledsalt and pepper70g/2 1/2 oz butter250g/8oz cabbage, shredded3 tbsp water3-4 tbsp sunflower oil1 onion, chopped
Directions
Cook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice. Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper. Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper. Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spon to make a flat, even cake. Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes. Transfer to a plate, cut into wedges and serve.
Try these delicious recipes in your oven or cooker and try something tasty and new for your family to enjoy.
About the Author
Amy Dutton is an informative writer