It was a sad day when Rum and Butter went. Tiffin and Turkish just don't cut it.
Fry's Turkish Delight was the one that got my vote. Maybe because their TV ads (with sexy belly-dancers) worked better on a growing boy. Full of Eastern Promise, indeed! And don't get me started on ads for Flake...
D also reminds me about the "Cadbury's Caramel Bunny," voiced by Miriam Margolyes (!!) According to Wikipedia, a newspaper poll voted Bunny as the third sexiest cartoon character after Jessica Rabbit and Betty Boop.
The chocolate I remember is Grand Seville. Long gone, alas. As are Barmouth biscuits, for which no recipe seems to exist, even. They were wonderful.
Grand Seville was the one with the Spanish Galleon on the wrapper - or was that Old Jamaica?
I think that was Old Jamaica. Grand Seville had a green and orange wrapper.
Yup, just found that out from Google. I never tasted Grand Seville, which is a shame, 'cos I'd probably have liked it (apparently it had orange bits - hence the 'Seville,' I suppose - instead of raisins.)
As for Barmouth Biscuits, gosh, they are elusive, aren't they? However, I found this:
Langues de chat biscuits from Waitrose tasting like Barmouth, Marks and Spencers Biscuit Curls are an almost identical taste tho different shape.
So a taste test is in order, and recipes for langues du chat are easy to find.
GS was lovely.
Langue du chat are pretty close, but they're not quite the same in some fractional way. I will have to try the M & S biscuit curls, though.
Cadbury used to do rum and raisin (SE England) when I was a kid, I didn't see the rum and butter. R&R was deleted probably in the 70s, I don't remember seeing it by the time I left university. They also, for a while, did 'Fruit' -- like "Fruit&Nut" without the nuts (or like Rum&Raisin without the rum!) -- but I think that was limited period trial.
I remember Rum and Raisin, but (like Fruit and Nut) didn't go for it - I never liked dried fruit when I was a kid, and I'm still not over-fond now. 'All the more for me,' says D.
I'm with D, I love dried fruit (for some fruits, like apricot, I prefer it to the fresh form). I have to be very self-disciplined with raisins and sultanas, particularly, because if not I'll eat the whole packet and be unwell. Even worse with the chocolate-covered raisins. (I also like fresh white seedless grapes and can eat far too many of those as well...)
No raisins, sultanas, currants or prunes for me. (Perhaps because they featured too much in school food. Keeps you regular...) But apricots (especially the tangy dark ones from our local health-food store) are another matter, and as for dried pineapple, don't get between it and me.
I am partial to the occasional tot of Saint James, utterly lovely sipping rum but it is hard not to add "Gate" at the end of its name.
Heh. Rum flavoured with Guinness. (Actually not a bad combination for a really dark, rich chocolate cake. I have Made A Note.)
I have made some rather neat sauce out of amber ale and the butter left over from cooking the vegetables, went beautifully with roast pork.
Melt butter, cook your vegetables in that. Meanwhile, reduce ale to about half volume. Take a few ladles of melted vegetabled-up butter and mix with flour, so as to make a roux. Add this to the ale.
Alternatively, I guess cream would work, but where, I say, is the fun in that.
BTW, we made Toad in the Hole the other day (again, to provide a photo as much as anything else, though it was also a very tasty lunch) and the onion gravy was made from the roasting-rack of a small roast of beef done at the weekend.
Instead of a metal rack, I cut three onions in half, put them cut-side-down in the roasting tin and placed the beef on top. After much basting, turning, dredging with seasoned flour and paying attention to the meat thermometer rather than the cooking time, we had a smashing piece of beef and a gravy that was almost complete in itself (just a bit of red wine to deglaze the roaster.)
Plus three perfect caramelized onions that when processed and passed through a sieve created the best onion gravy I've ever tasted.
And no fiddly roasting rack to wash up, either.
I frequently use a mix of potatoes, carrots, onions and parsnips as roasting rack(s), gives you roast veg, plus keeps things from needing washed up.
Never thought of using that for another dish, though. Should keep that in mind.
2011-09-07 04:06 pm (UTC)
You might like this
One of the best slow-bake recipes I've ever seen:
Round steaks, about a half inch thick
baking potatoes, either peeled or unpeeled, sliced in half
one to two onions, (your choice of flavor) in 1/2 inch slices
one to two green peppers, cut into 1/2 inch rings.
Take a shallow pan, layer in potatoes, then steaks, then onions, then peppers.
Season however you like (salt & pepper works great with this-and I suggest you season each layer as you go), then slice up some pats of butter on top.
Cover the whole thing with tinfoil, and tuck a fold of the foil down inside the pan before crimping on the outside, so the juices will drip into the pan.
Bake for several hours (3 to 4, if I recall correctly) at 325F.
The flavors meld together wonderfully, and the butter makes it really rich tasting!
You can make this as big or small as you want, for 2 or twenty.
It can probably be converted to a slow-cooker also, although I've never tried it.
That sounds great!
It reminds me of something my mum used to make, which she just called "Tinfoil steak."
1 steak, 1 onion, 1 potato, 2 slices of smoked streaky bacon and a few sliced mushrooms (big Portobellos or little buttons, doesn't matter which) per person. Quantity is vague, it depends on the size of the ingredients, but enough onion and potato for two steak-sized layers of thin slices, and enough mushrooms to cover the top of the steak. Cut the bacon to fit.
Onto a double thickness of kitchen foil, well buttered, place a layer of sliced potatoes, one of sliced onions, the steak, the mushrooms, then two more onion and potato layers and finally the bacon.
Seasoning on each layer was pepper and seasoned salt (she used Schwartz brand, I'd now use Herbamare) and on the steak itself a little dash of L&P Worcestershire sauce. The foil was then sealed up tightly, put on a baking sheet (in case of leaks, though there shouldn't be any) and baked in a low-ish oven for about two hours. The heat was increased to very hot for 10-15 minutes at the end.
Unwrap, plate up and devour. My memory is of needing some good crusty bread - Google for Peter's Mum's Soda Bread - to mop up the juice. Yum!