Toad - In - A - Hole, Devils on Horseback, Welsh Rarebit, Buck Rarebit, Rumbledethump, Eton Mess, Scotch Woodcock, Bangers & Mash, Spotted Dick... sounds like a list of twisted spells of a crazed witch rather than a list of traditional British fare. I've decided to attempt making some of these new-to-me foods.
Cabbage is a staple here in the United Kingdom and I can always find some at the local farmers market. Savoy cabbage - the most regal sounding and looking cabbage there is...
Perfectly braised for Bangers & Mash...
Potatoes, of course, seem to be included in some form at every British meal, and I used some of these Maris Pipers (the more yellow potato on the right) for my first attempt at Rumbledethump.
In an effort to use more cabbage and potatoes and try some of these British foods with the most interesting of names I made Rumbledethump for dinner. It's actually a Scottish dish and is basically a mashed potato, rumbled and thumped with cabbage, onions, butter, and cheddar cheese.
RUMBLEDETHUMP
* 1.5 pounds potato
* 1/2 c chicken stock
* 1/4 c milk
* 6 Tbs butter, divided into 3 and 3
* 1 head savoy cabbage
* 1 onion, small dice
* salt and pepper
* 1 1/2 c loosely packed, shredded, cheddar cheese
METHOD
Clean potatoes and cook in low boiling water for mashing. Meanwhile, chop onion and shred cabbage with a knife, removing any tough ribs and core of cabbage. Saute onions and cabbage in 3 Tbs of butter, adding salt and pepper to taste. Remove from heat when cooked through and just before onions and cabbage start to brown.
When potatoes are cooked through, drain. Roughly mash by hand, adding chicken stock, milk, 3 Tbs butter, and salt and pepper to taste. Adjust liquids if necessary. Stir in cooked onion and cabbage. Put mixture in baking dish and sprinkle top with cheddar cheese. I used an English Farmhouse Cheddar. Bake in the oven for 25 minutes at 375F/ 190C. Broil the top for a few minutes at the end to brown the top. Serves 4 as a side dish.
This goes great with grilled sausages or porkchops. After you've eaten Rumbledethump you need something light and sweet to finish the meal. Which leads me to an Eton Mess. An Eton Mess, is a mess of meringue, ice cream, and strawberries. It was created at Eton College, an all boys school, founded in 1440 by King Henry VI. The Mess isn't as old, but a British favorite, especially in the summertime.
Meringue I can do, ice cream is a bit heavy so I went with whipped cream, and strawberries are months away from being on my radar screen, so I used raspberries. I've never had Eton Mess so this is my interpretation. I like my Messes to be clean, small, and bite-sized. I had some extra meringue so I made a few bite-sized pink peppercorn meringues too.
I've seen so many recipes for meringues that have cream of tartar or vinegar. I find this completely unnecessary. All you need for meringue is egg whites, sugar, and a mixer or strong arm muscles. For every 1 large egg white use 1/4 c powdered sugar. Beat egg whites till frothy and white. Slowly add sugar and continue beating egg whites. When egg whites are stiff, pipe into desired shapes onto a silpat and bake in a low oven 200F/ 90C with the door open slightly for about 4 hours. Sometimes I leave overnight in a gas oven with just the pilot on. Remember to store in an airtight container if your not using them right away.
ETON MESS
Make meringue nests using the directions above. To serve 4 people use 2 large egg whites and 1/2 c of powdered sugar. Pipe meringue rounds to your desired size. When the meringue is finished baking, top with whipped cream. Sprinkle with raspberries or strawberries.
PINK PEPPERCORN MERINGUE
Pipe meringue into desired shapes, keeping them bite-sized. Sprinkle with pink peppercorn before baking. About 3 to 5 peppercorns per meringue. They will stick to the meringue and there is no need to press them in. These will keep for 3 days in an airtight container.
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