Sunday, 9 September 2012
I know that autumn is here when the flowers have all fallen from the common mallow plants and the fruit, called 'cheeses' are still green and edible. These can be eaten raw and taste quite bland but mildly nutty. They can also be cooked and can be used instead of peas in just about any recipe.
Fowl Sauté with Common Mallow Cheese
left-over cold roast fowl (chicken, turkey, goose etc)
250g mallow cheeses
300ml weak stock
1/2 tbsp plain flour
1 tsp caster sugar
salt, freshly-ground black pepper and ground mace, to taste
Strip the meat from the fowl and cut into pieces then sprinkle with the salt, black pepper and mace. Melt the butter in a saucepan then add the seasoned fowl meat and fry until well browned. Scatter the flour over the top and stir in to form a smooth roux.
Slowly add the stock, stirring constantly to form a smooth sauce. Now add the peas, bring to a simmer and cook gently for about 20 minutes, or until the peas are tender. Add the sugar and take off the heat.
To serve, arrange the meat around the sides of the dish and the peas in a mound in the centre. As an alternate, you can substitute button mushrooms for the peas.
Find more Mrs Beeton Recipes Here and more Traditional Victorian Recipes Here.
This recipe is adapted from Mrs Beeton's recipe of 1861 for Fowl Sauté with Peas.
For more Common Mallow recipes see the Celtnet Common Mallow Information and Recipes page.
Posted by Dyfed Lloyd Evans at 14:22
This is the traditional British recipe for the classic Baked rice pudding. When domestic ovens started to become more commonplace from ...
The jam roly poly is a true British classic, beloved of children of all ages. In essence it's jam (whichever you prefer) cooked in a s...
This is this week's entry in my attempt to find a new autumn wild food every week and this time it's rowan berries (for a list of au...
This is a classic New England style thick milk-based soup that's been adapted to be cooked quickly in a pressure cooker. Though c...
I love sponge puddings, their soft texture and the way they cook, so I thought I should bring them back to basics and present a recipe for t...
We all know that getting kids interested in food can be difficult at the best of times. They all have their fads and the things they wi...
This cake is lovely and moist due to the fruit. It will also keep in an air-tight container for between 2 and 3 days. The addition of s...
African Recipes on Celtnet Recipes Blog Map of the Continent of Africa, showing North Africa in blue, West Africa in red, Central Afri...
Sweet chestnuts are one of the glories of late Autumn, one of those wild foods that you really should go out of your way to forage. In muc...
Today's recipe is for a classic British tart that can be served either at tea time or for dessert. The classic Bakewell Tart has ...