Like all regions the Black Country had some foods that were traditional fare for the region. From pigs trotters or Groaty Dick the recipes, though generally the same, could vary from family to family adding a "personal twist" often dependent on the income.
If you have a recipe for a meal that was eaten in your family why not post it here so others can compare and share?
Of course this section isn't just about recipes. If you have any memories of what foods were eaten in your household or locally add them here and you never know someone may well have a recipe for you to try it out.
What about the foods that the region may have eaten 100 or 200 years ago? Were they the same or has time altered the recipes that were used? If you have any info add it here.
As always please remember that this forum is open to public viewing so please take the time to ensure that all post content is suitable for all ages.
First unread post • 8 posts • Page 1 of 1
Grey Peas and Bacon Proper winter grub
1 lb dried grey peas
1 large sliced onion
3 oz Pearl Barley
Salt and Pepper
1 lb bacon
Soak the peas and pearl barley overnight and then place in a saucepan with the onion, previously browned bacon and salt and pepper.
Cook slowly for three hours.
Simple, filling and tasty too....just right for the credit crunch but not sure how the kids will tek to it
Live, Love and Laugh, you only get one shot!
Black Country Gob
I am deffo gonna try this recipe, i do it without the pearl barley and onion, but want to give this a go, thanks so much.......i do love gray pays......unfortunately hubby doesnt like the side affects lolol.......
My sister told me on Friday her chap makes this. To say I was gobsmacked is an understatement. It must be very trendy if he eats it (they even have a Black Christmas Tree ) AND, he's never even known to put the kettle on, never mind cook!!!
Dyslexics Have More Nuf
lol everyone i will post on here when i have cooked them and about to try, it wont be thunder that you will be hearing though lolol.........but mmmmmm well worth it i can tell you.......i adore them
That's an interesting variation Lainey!
My version (not my mother's but a friend's):
Take 1lb gray pays and soak in enough water to cover plus 2 inches on top, with a pinch of bicarb of soda, for up to 24 hours.
Now boil them up and put on back burner at very low heat, or in a slow cooker, or if you have a gas oven with an S setting use that. Add pieces of fatty baercon (I've got some cooking bacon from Tesco's) and cook for up to 12 hours. Serve with thick pieces of crusty bread.
The BC tradition was "soak for a day - cook for a day" but I've found it's not needed. However, the longer you cook it the better it is.
I shall be cooking this on Friday - but the gray pays are rather old (must be at least 5 years...) wish me luck!
I soaked them for 24 hours and set them cooking at 8 am THURSDAY.... and they're still not cooked at 3 pm FRIDAY!!! Oh well I did say they were old...
8 posts • Page 1 of 1
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