Geordie recipes please

Zend

My parents originate from the Newcastle area but now live in the Midlands. I would like to make them a hamper of traditional Geordie food for Christmas but am finding it difficult to get hold of many recipes. I would be greatful for any recipes or ideas.

Thanks

McKneff

no recipes but you are bringing back memories. Ham and peas pudding stottie cakes mmmmmm,

peas pudding is relatively easy to make so i am told

singing hinnies (special scones)


im sure you'll find recipes on the net and more Geordies will be along soon with ideas, recipes. Thanks for that little bit of nostalgia

howay the lads -
i am an exiled geordie from Walker

RustyFlange

Hi, sounds fantastic, I agree with Annie above, Peas pudding is a must as is stotties. Something you can't get in the midlands (moved up to geordie land in March from the midlands) Not sure how easy they would be.

Couple of geordie links for you here:

http://www.bobjude.co.uk/recipes/pease.html - peas pudding

Infact seems this whole website is based around geordies so may well be of some use.
Home page: http://www.bobjude.co.uk/recipes/

McKneff

do you know, i knew i shoudl have put an 'e' at the end of pease pudding

RustyFlange

anniehanlon wrote: »

do you know, i knew i shoudl have put an 'e' at the end of pease pudding

Its spelt peas, and also pease so I guess loads of people spell it differently lol

northernlass_2

GEORDIE STOTTIES
MMM TRADITIONAL
GEORDIE STOTTIES


Ingredients:-

1590 gm plain flour
30gm salt
70 gm white fat
14 gm sugar
90 gm yeast
850 gm water
30 gm milk powderMethod:-

Sieve all dry ingredients together, then rub in the fat. Dissolve the yeast in warm water, then add to the ingredients & mix thoroughly. Knead for 10-15 minutes, cover with a cloth & stand for 30 minutes in a warm place.
Knead it again & stand for another 30 minutes.

Weight dough into 285 gm pieces, shape each into a round ball & allow to stand for 10 minutes.

Roll out to a 22cm diameter, cover & leave in a warm place for 20 minutes.
Place on a hot tray & press a shallow hole in the middle with a finger.

Cook in a hot over (gas 8 / 230 C / 450 F) turning after 8 minutes & baking until golden brown. Allow to cool, but remember that the best way to eat a stotty is when it's still warm & fresh from the oven.

Dont forget about good old Broth, i have a recipe somewhere and will post it for you, i will keep thinking.

northernlass_2

SINGING HINNIES
The singing hinnie was so called as, when the butter and the cream melted during the baking, it sizzled on the hot gridle and was thought to be singing. An old tale is told of how this large tea-time scone first became known as a singing hinnie.. a north country housewife was baking this scone for tea and on repeatedly being asked by her children if it was ready to eat, her final reply was "No, it's just singing, hinnies". (Hinnies a Geordie term of endearment for children and loved ones)

Ingredients:
half pound. plain flour
2 ounces butter
2 ounces lard -
1 ounce currants
half teaspoon salt
1 teaspoon baking powder
milk and sour cream

Method Rub fat into flour, add other dry ingredients, mix to a soft dough with a little milk and sour cream. Roll out and bake both sides on a hot girdle.
In order to turn these without breaking into pieces, use something wide


Broth

Ingredients :
1 lb neck of mutton ( or lamb ) or boiling beef;
2 1/2 pints water;
1 small swede, chopped;
1 leek, chopped;
2 medium carrots,
chopped; 1 onion, chopped;
2 oz pearl barley;
chopped parsley to garnish


Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer for one hour. Skim off any white scum. Add the chopped vegetables, cover, bring back to the boil and simmer for another one hour. Before serving remove the meat and bones, and discard bones. The meat can be returned to the broth or eaten separately, if preferred. Bring back to the boil and serve, garnished with chopped parsley.


Ill come back with more if you want me to these should keep you going tho

tracyburt

Were you thinking of a hamper? If some of the ideas like pease pudding couldn't be stored could you do a homemade recipe book to add to the hamper?

Also, you can get tins of pease pudding which would be more storable than fresh.

Also as another idea there are some sweets called Jesmond something (possibly Bullets?), which look a bit like humbugs.

tracyburt

Zend wrote: »

My parents originate from the Newcastle area but now live in the Midlands. I would like to make them a hamper of traditional Geordie food for Christmas but am finding it difficult to get hold of many recipes. I would be greatful for any recipes or ideas.

Thanks

Just wondering how you're going with this? I went to uni in Newcastle and would love to do this for my parents who seemed to adore the city as much as I did.

RustyFlange

tracyburt wrote: »

Were you thinking of a hamper? If some of the ideas like pease pudding couldn't be stored could you do a homemade recipe book to add to the hamper?

Also, you can get tins of pease pudding which would be more storable than fresh.

Also as another idea there are some sweets called Jesmond something (possibly Bullets?), which look a bit like humbugs.

Jesmona black bullets - look this this.