h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Morning all

Basil is a talent for sure - mine never does anything

Savoury pudding is used for Pork just like Yorkshire pudding is for Beef

Choice of Herbs used is up to you..............

Chop an onion and boil it slowly for a while til soft - put it in a bowl with breadcrumbs (including the liquid from the onions) - mix - add whatever chopped fresh herbs you fancy and add an egg or two to bind it. Should end up with a sticky mulch
Whack it all into a roasting pan well oiled beforehand (the pan not you!) a little oil or better still a little dripping on top - into the oven at the same time as the Pork. Check after 45 minutes and keep warm if thouroughly cooked. Should end up with a drier/crispy top and a wetter bottom Serve BEFORE the entrée with onion or rich gravy - slug of sherry works well in the gravy.

I love Sage and Lemon Balm in the mix but experimentation is the mother of invention eh!

That sounds good to me Shh,i might experiment when i'm at my daughters,as we usually eat there on sundays.
I've never been able to experiment with herbs before,but last year,on our almost weekend in london,we had rosemary with some beautiful potatoes in a resaurant,and it was mmmmmmmm!!!
Thanks for the recipe,am i to assume you cook at home for the family????

I cook for myself - and anyone else who'se there for sure.

Don't forget you need to use more fresh herbs than dried herbs - but the colour is far better with fresh. A good squeeze of a lemon works in the pudding as well

You just reminded me Shhhhh,when i saw "savoury pudding",my mum used to talk about buying "savoury duck" from the butchers when she was a child!!!
She used to say it was lovey,but i don't think she knew what went in it,and i certainly never relished the prospect of eating it!!

Yup yup - Savoury Duck is another name for it - I guess it's really a sort of stuffing but in a different form.
It all stems from the Yorkshire pudding type idea - feed them with cheaper ingredients first to fill them up - before they get to the expensive meat!

A lot also depends on the fat/oil that is used to cook it in - the flavour comes out of fat a lot - cooked bacon rind is good for it.
Butchers used to use Beef suet for it as well.

Dripping on Toast.......Mmmmmmmmmmmm

We keep to a low fat diet almost all the time here,since hubby had a heart attack almost seven year ago,and it really wouldn't be fair if i got out the dripping from the sunday roast......but i have a good memory(where food's concerned)and i do sneak the occasional bacon buttie.
Almost time for my cup-a soup,and yoghurt,ishould weigh about nine stone!!!

Fair enough - try Olive Oil instead of dripping or suet eh! It doesn't harm any fat free thingies

I shall certainly give it a try Shhhhh,but the dripping or bacon sounds much nicer!
You have set me thinking about the things mum used to talk about eating,and as for yorkshire pudding...mmmmmm,with thick onion gravy,she used to eat hers with sugar and milk on!!!!

crickey

I used to have an Aunt who eat hers with vinegar and chopped mint aswell eh!

Morning Smurf (I can do that now, I've just gotten washed, dressed and cleaned me teeth!)

Its a shame we don't live a bit more local, It's accured to me I've got a pot of lemon Balm in with me pot plants in the living room - I could have passed on a bit of plant, no troubles. I think one of the nicest flowering herbs is Borage - it grows quit tall, and has lovely blue - VIVID blue star shaped flowers... you can eat the leaves in moderation in a salad - rather as you'd use nastersium leaves... and if you feel poncy you can freeze the flowers in ice cubes and make your long drinks look pretty!

Shhh - is this lemon balm you mention the Melissa familly? Cos if so, it has quite a lot of medicinal properties, too!

Oooh... sorry - just read the back log.. I'm all behind (metaphorically speaking) All these "old" recipes to fill you up with cheap stuff so you could sell the meat back to dad for thrupence! (Dad was from Burton on Trent)

Onion gravy... excuse me whilst I go slobber slightly. I might well risk this savoury duckpudding - but I'd pass on the pig. Unfortunately, *I* like pork, but pork doesn't like me much. I guess I could adapt it to go with lamb or chicken though, surely?

Must admit.... I used to eat my spare yorkshire pud with strawberry jam and extra sugar if I could get past mum!

Well I 'spose the batter mix is the same as a pancake batter - no reason for it not to go sweet

Specially if I could get away with it behind mum's back!

Not that you're a rebel in any way of course!!

THAT wasn't rebellian, Simon, that was just a way of life!


It's when she realised I was doing it..... and tried to prevent me....

now THAT was rebellian.

nothin changes then eh!

Not really. I've just raised the stakes a litte, and bought earplugs!

fair enough - it'll go a long way that eh!

Make sure the top of the bucket protrudes a couple of inches. It spreads by runners.

Fennel's nice too. Bronze fennel is prettier and just as useful as the ordinary kind.