Northern Ireland delicacies

GlynD

motorguy wrote: »

Champ

We would have had that at least once a week when i was wee.

My dad used to put hot milk round his too, which was weird.

Our household habit was to beat a raw egg into the champ. I still do and love it. The memsahib can't understand why I do and thinks it's disgusting.

Thanks for dulse Scrabo. Not something I particularly enjoy but an NI delicacy none the less, along with Yellow Man.

Funny. D.A. announced about 10 posts back that the thread was finished. Surely D.A. couldn't have got that wrong. He knows so much. :rotfl:

D.A.

Glad you agree Glyn. :-)

Mr_Bun

My dad would have put a fried egg on top of his mountain of champ,and sometimes he would have fried a tin of Bigga peas and poured that on top too:eek:
Would have to agree with Veda.
When I was doing my apprenticeship in the Windsor Dairy home bakery on the Lisburn Road we would've made over 100 Vedas every day.
The crust on them was as black as yer boot and really crispy and crunchy,but that was all part of their attraction:)

GlynD

Mr_Bun wrote: »

My dad would have put a fried egg on top of his mountain of champ,and sometimes he would have fried a tin of Bigga peas and poured that on top too:eek:
Would have to agree with Veda.
When I was doing my apprenticeship in the Windsor Dairy home bakery on the Lisburn Road we would've made over 100 Vedas every day.
The crust on them was as black as yer boot and really crispy and crunchy,but that was all part of their attraction:)

I remember frying peas, beans too. My goodness but we must have fried everything back then. All in white Cap too.

Oh dear D.A. - the thread's still running. :rotfl:

Ticked

Belfast baps. Although they are difficult eating now, not enough teeth left. O'Hara's were the best!

GlynD

Ticked wrote: »

Belfast baps. Although they are difficult eating now, not enough teeth left. O'Hara's were the best!

Is that like a well-fired bap with a black overdone crust?

Ticked

GlynD wrote: »

Is that like a well-fired bap with a black overdone crust?

That's the ones! Like a mini plain loaf.

RikM

Did someone mention plain loaf? Can't seem to get that elsewhere. I did see a Scottish version once...

GlynD

Ticked wrote: »

That's the ones! Like a mini plain loaf.

Yes I know them. Not to my taste but my wife loves them.

RikM wrote: »

Did someone mention plain loaf? Can't seem to get that elsewhere. I did see a Scottish version once...

I can't be sure but I think you can still buy plain loaves although I'm almost positive I saw them by a Dublin baker called a "batch loaf".

I've never been a fan of a heavy crust and that's why I'm not into well fired rolls or plain loaves. Call me a softy if you want.

Mind you, I don't know if there are any other old army guys who come on here but when you were in the field for longer than a week or two the army used to start up the "field bakery" and the loaves they made were a heavy crust - all the way through. You'd've need a 2lb lump hammer to get into them. The only way I could ever make them palatable and useful was to soak them in the powered soup we got (kind of like Knor soups, only in a tin with the occasional odd flavour like Mock Turtle or Mullligatawney).

Ticked

RikM wrote: »

Did someone mention plain loaf? Can't seem to get that elsewhere. I did see a Scottish version once...

Think they call it a batch loaf on the offshore island. Good plain loaf is a rarity now, the main bakeries offerings are poor imitations. Even Irwin's Nutty Krust doesn't hit the spot. Best I've had recently came from a bakery in Newry but I can't remember the name. Belfast baps can be a good substitute - from the right bakery!