Gluestick Posted April 29, 2006 Share Posted April 29, 2006 On a lighter note, this thread: or intending to be!Let's see how long it takes to go off topic![;-)]We have cooked the following which they loved.British style BBQ, with hot American style BBQ sauce. In fact they all liked this so much, I got roped in to cook a BBQ for a local family and friends of 30 people, for a birthday. They asked to borrow my big charcoal BBQ and invited us. When I arrived they all looked and it soon transpired that I was supposed to do all the cooking as well! Great evening as I wasn't driving.Now I'm expected to BBQ for mobs of 'em![blink]Chilli Con carne.(Hot!)[6][6]Devilled sardines and prawns.[6]Beef cobbler.Afternoon tea with toasted hot cross buns.My master butcher mate's pork breakfast sausages. Link to comment Share on other sites More sharing options...
Harley Posted April 29, 2006 Share Posted April 29, 2006 Gave some fresh prawns with Hellmans Mayonaise to our neighbour, the Maire the other day - he loved them. Got hubby to pick him up a jar in the UK. Well, it doesn't hurt to keep on the right side of the Maire now, does it![;-)] Link to comment Share on other sites More sharing options...
KathyC Posted April 29, 2006 Share Posted April 29, 2006 Don't mean to be stupid, but what's "a British style barbeque"? What do the French serve at barbeques? This is a genuine question. Link to comment Share on other sites More sharing options...
TWINKLE Posted April 29, 2006 Share Posted April 29, 2006 They love my Irish stew, Beef in Guinness, Apple crumble,Steak & Kidney pieLamb vindaloo - any curry actually. I know it's not "british" but we've adopted it so... all the chutneys and raitas and naam bread and they worship onion bahjis! Link to comment Share on other sites More sharing options...
Gluestick Posted April 29, 2006 Author Share Posted April 29, 2006 Well, from my experience, and I stand to be corrected here, Kathy, is pork, beef steak and chicken: without any prior prep.We do marinades and pre-cooking (especially chicken!), etc.Basically, I believe that they are similar, with regional differences.In the USA they seem to throw huge steaks on the grill and that's about it.By "British Style" (and Welsh, Irish and Scots members will note that I did not say "English", I trust [;-)]), I mean average reasonable food and not "Up Asdas" greasy burgers and pre-packed Urghh![blink]. Link to comment Share on other sites More sharing options...
TWINKLE Posted April 29, 2006 Share Posted April 29, 2006 Barbeques - French style sardines "sardinade" lamb and veg on skewerstuna steaksmussels Link to comment Share on other sites More sharing options...
SaligoBay Posted April 29, 2006 Share Posted April 29, 2006 Barbecues French style - magret de canard, undercooked pork sossidge. Link to comment Share on other sites More sharing options...
Gardian Posted April 29, 2006 Share Posted April 29, 2006 Christmas Pud - not served though: we brought a couple of mini ones back for our neighbours after Christmas.Not loved either: they hated them! Probably tried to cook them saignant. Link to comment Share on other sites More sharing options...
KathyC Posted April 29, 2006 Share Posted April 29, 2006 [quote user="Ian Horn"] Christmas Pud - not served though: we brought a couple of mini ones back for our neighbours after Christmas.Not loved either: they hated them! Probably tried to cook them saignant. [/quote]On a barbecue?! Link to comment Share on other sites More sharing options...
SaligoBay Posted April 29, 2006 Share Posted April 29, 2006 People have enjoyed (among other things) steak and kidney pie, haggis, and apple crumble.One bloke dreams of my Pavlova. It's the only time he ever eats fruit! Edit: just realised Pavlova isn't British, it's néo-zélandais. Oops. Link to comment Share on other sites More sharing options...
Harley Posted April 30, 2006 Share Posted April 30, 2006 Home made Lemon Curd with warm croissants...........................Yum[:)] Link to comment Share on other sites More sharing options...
Bassman Posted April 30, 2006 Share Posted April 30, 2006 A selection of English cheeses like Double Gloucester with chives, Sage Derby, White Stilton with Apricot, Wenslydale with cranberries and extra mature Chedder all good stuff from a farm shop and the chedder went down a storm my buddy Fil from Merlimont couldn't believe it was Chedder as he said what they get is soapy,waxy tasteless stuff[:D] Also best pork sausages from Windsor farm shop which they loved and insisted on calling the Queens sausage[blink]We are going to a car meet with them all again in central France next month and we are trying to decide what British foods we could take this time... any suggestions?? Link to comment Share on other sites More sharing options...
Patf Posted April 30, 2006 Share Posted April 30, 2006 Harley - I gave one of our neighbours some home made lemon curd,together with a loaf of wholemeal bread, made with hovis flour Alsogave my other neighbour a loaf. They were pleased but never came backto me to say how nice it was. So I don't know if they loved it or not.Pat. Link to comment Share on other sites More sharing options...
Gluestick Posted April 30, 2006 Author Share Posted April 30, 2006 [quote user="Ian Horn"]Christmas Pud - not served though: we brought a couple of mini ones back for our neighbours after Christmas.Not loved either: they hated them! Probably tried to cook them saignant. [/quote]A matter of taste, Ian? I am not a great lover of traditional Christmas pud: prefer the old mince pies.My wife makes an excellent old style one, which is left to mature for months and well dosed with brandy and whisky.One of our French friends has mentioned how he had eaten "Plum Pudding" in England, years ago, so she made one for the family and we gave them recipes for both brandy sauce and brandy butter and instructions on how to cook the pud and serve it flambe.The loved it and can't wait until next year! Link to comment Share on other sites More sharing options...
Gluestick Posted April 30, 2006 Author Share Posted April 30, 2006 Traditional cold stuff, Bassman? Real Melton Mowbray pork pie? Real Cornish pasties, with meat and carrot one end and jam the other? York Ham? Cold sausage and onion pie? Off topic, what's the car meet? (Gluestick smacks own wrist** for going off topic![6]).By Merlimont, is it the place in the Pas de Calais, near us? Great seafood and poisson place there, right on the beach! Yummy! I Can't wait for Summer again.[B] Link to comment Share on other sites More sharing options...
Russethouse Posted April 30, 2006 Share Posted April 30, 2006 Bassman, Green & Blacks chocolate seems popular and Fruit Cake and Oat Cakes too ( I take Duchy original oatcakes) Link to comment Share on other sites More sharing options...
Hoddy Posted April 30, 2006 Share Posted April 30, 2006 Someone said Melton Pork Pies, I'll second that and add don't forget the Stilton !Hoddy Link to comment Share on other sites More sharing options...
Dick Smith Posted April 30, 2006 Share Posted April 30, 2006 Or the mustard.Seriously, a friend who has been some years in Iberia stopped over a while back and, all Ben Gunn like, he wolfed a Melton Mowbray pork pie, but the mustard was the high note of the melody.Don't forget the mustard. English. Link to comment Share on other sites More sharing options...
Gluestick Posted April 30, 2006 Author Share Posted April 30, 2006 Funny that, Dick. One of the first "necessaries" we took over was a great big tin of Colman's mustard powder from the wholesalers!Love Dijon and whole grain mustard in earthenware pots, but strong English mustard takes some beating: our French friends love it, too. Link to comment Share on other sites More sharing options...
nimportequoi Posted April 30, 2006 Share Posted April 30, 2006 Homemade marmalade, crumble, curry, chilli con carne and garlic bread (although the latter three are not really traditional food, my French friends love them, particularly the garlic bread). Link to comment Share on other sites More sharing options...
hastobe Posted April 30, 2006 Share Posted April 30, 2006 [quote user="Russethouse"]Green & Blacks chocolate seems popular..[/quote]I loooove Green and Blacks chocolate - sheesh I'm hungry now a this talk about melton mowbray pork pie and crumble and christmas pud and.....Hastobe <who is now drooling> Link to comment Share on other sites More sharing options...
dwmcn Posted April 30, 2006 Share Posted April 30, 2006 Bollox! Americans, and I am one, barbecue all sorts of things in various regions of the country.My wife (English) and I shared a bottle of my homemade apple wine with an elderly French couple on a campsite in France and they thoroughly enjoyed it. In return, they went to their caravan and brought back several bottles of an odd beer and whisky mixture which we all enjoyed. As my wife speaks reasonable French, we got on quite well.I am drinking some of the apple wine as I tpye. Link to comment Share on other sites More sharing options...
Gardian Posted April 30, 2006 Share Posted April 30, 2006 Kathy ......... on a barbeque? Possibly, but I doubt that even the culinary-challenged Michel is that daft, and his wife Jacqueline certainly isn't. Just wasn't for them I guess.Gluestick ..... Ummm: not everyone's cup of tea I know, but I love it. Best with a good dose of brandy sauce.As for suggestions for a British feast, my favourite pub meal at a place I used to frequent:Liver & bacon, chips and baked beans. All washed down with a nice pint of bitter. Just the job! Link to comment Share on other sites More sharing options...
KathyC Posted April 30, 2006 Share Posted April 30, 2006 IanChristmas pud + barbecue = jokeLiver & bacon + baked beans = disgusting combination Link to comment Share on other sites More sharing options...
Russethouse Posted April 30, 2006 Share Posted April 30, 2006 Its the thought of chips with gravy that doesn't apeal to me,[:(] but beans and onions together might have dire consequences, Ian must have a cast iron stomach ![Www] Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now