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PROGRAMME INFO |
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From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat. |
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LISTEN AGAIN |
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PRESENTERS |
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- Derek's biography
- Derek's interview
- What do you know about Derek? |
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"Cooper is a man with tremendous gusto and passion for the pleasures of life and food, but he is also a man who has a blazing fury with those who are responsible for allowing our food supply to have become so contaminated and with those countless others who accept this state with apathy and disregard."
Journalist Colin Spencer |
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PROGRAMME DETAILS |
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SHIPS FOOD
Sheila Dillon and her guests are on board the Cutty Sark in Greenwich, the only surviving clipper in the world built in the 19th century to transport China tea in record time to enthusiastic tea drinkers in Britain. But how was the ship’s company fed during the voyage? And how has food on the high seas changed since Britain ruled the waves?
Taking part:
Richard Doughty, Chief Executive of the Cutty Sark Trust.
Julian Stockwin, retired Lieutenant Commander and author of historical naval fiction.
Janet MacDonald, food writer and author of Feeding Nelson’s Navy, due to be published in October 2004.
Cutty Sark caterer Suzanne James.
Reporter Nikita Gulhane is on HMS Northumberland finding out how the modern navy is fed. He spoke to Commander Alex Burton, Captain of HMS Northumberland and Chef Stevie Duncan about providing meals for the ship’s company.
Lieutenant Commander Steve Young outlined the methods and costs of providing food on board ship.
Reporter Gerard Baker took an overnight trip from Hull to Zeebrugge on board the P&O ferry The Pride of York, to find out how good ferry food can be.
He spoke to head chef, Paul Dixon in the ship’s galley who explained how food on board the ship is prepared.
Crew messman, Steve Bird, shared his memories of cooking breakfasts for the crew for over seventeen years.
Alison Ayres has been hearing memories of life on board cruise liners past and present.
She spoke to Jeanette and Tony McHugh, veterans of cruising holidays and GP Dr Sean Gibby who has worked as a doctor on board cruise liners.
Further information:
Suzanne James Ltd
Tel: 020 8693 6331
Cutty Sark Trust
HMS Northumberland
P&O The Pride of York
Books:
Lobscouse & Spotted Dog by Anne Chotzinoff Crossman & Lisa Grossman Thomas published by W.W.Norton & Company Ltd, ISBN 0393 04559-5.
Feeding Nelson's Navy, The True Story of Food at Sea in the Georgian Era by Janet Macdonald published by Chatham Publishing in October 2004.
Mutiny (Thomas Kydd) by Julian Stockwin published by Hodder & Stoughton ISBN 0340794798.
Seaflower by Julian Stockwin published by Coronet ISBN 034079478X
Recipes:
Lobscouse
Serves 8
Ingredients
4 lbs stewing beef
1 bay leaf
4 large onions
6 large potatoes
4 large leeks
8 oz pearl barley
6 juniper berries, crushed
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon mace
12 whole cloves
½ teaspoon cardamom seeds
½ teaspoon cayenne pepper
salt
freshly ground pepper
Method
Place the stewing beef in a pot with the bay leaf and cold water to cover. Bring to a boil and cook, covered, over medium-low heat until tender. (2 ½ - 3 hours). Remove the meat from the pot and discard the bay leaf. Skim and reserve the fat. Reserve 3 cups of the cooking liquid.
Trim the meat and cut it into 1/4 –inch dice. Peel the onions and potatoes and cut them into 1/4 –inch dice. Put the potatoes in cold water to cover.
Remove the root tips and the tough green ends of the leeks. Cut the remaining portion in quarters, lengthwise, and wash thoroughly under running water, separating the layers to remove any grit. Cut into 1/4–inch slices.
Heat 6 tablespoons of fat in a large frying pan over high heat. Add the meat and cook, stirring occasionally, until it begins to brown (10-15 minutes). Remove the meat from the pan and set aside. Draining as much fat as possible back into the pan.
Sauté the onions over a medium heat in the same pan (adding a little more fat if needed) until they start to soften. Add the leeks and spices, cook until the onions start to brown.
Drain the potatoes add to the onion mixture, and cook, stirring often, about 5 minutes. Add the browned meat. Cover and cook over a medium-low heat until the potatoes are almost tender (5-10 minutes).
Stir in the pearl barley and 1 ½ cups of the reserved cooking liquid (less if you like your Lobscouse very dry, more if you prefer it soupier). Add salt and pepper to taste (be very generous with the pepper). Mix well. Cover and cook another 5 minutes.
Dog’s Body/Pease-Pudding
Serves 4
Ingredients
1 lb yellow split peas,
8 oz chopped smoked streaky bacon
¼ lb butter
1 teaspoon salt
pepper
Method
Soak the split peas overnight, rinse thoroughly, add salt. Tie the peas loosely in a pudding-cloth. Place in a large pot with boiling water to cover. Simmer, covered for 1 ½ hours.
As the peas cook, you may occasionally need to add more boiling water.
It is also a good idea to lift the pudding-cloth now and then to keep it from sticking to the bottom of the pot.
Remove the pudding-cloth from the pot and place it in a strainer. When it is cool enough to handle. Squeeze out as much liquid as possible.
Untie the cloth and scrape the peas into a bowl. Add the butter, salt, and pepper to taste.
Add the chopped smoked streaky bacon. Mix well. Put the mixture back into the cloth and tie it as tightly as possible.
Place the pudding in a fresh pot of boiling water and cook for 1 hour.
Remove the pudding-cloth from the pot, untie it, and carefully turn the pudding out into a serving dish.
Figgy-Dowdy
Serves 10-12
2 lbs plain flour
½ lb suet
½ cup of granulated sugar
1 cup of raisins
1 cup of currants
2 teaspoons or dry ginger
1 teaspoon dried mixed spice
Method
Mix dry ingredients together. Add ¼ cup rum and ¾ cup water. Mix to form a dough.
Divide into eight portions and tie in a well floured muslin cloth. Place in a large pot with boiling water to cover. Cover, bring to a boil and cook rapidly for 3 hours (you may need to replenish the water as it cooks).
Remove the pudding from the pot, untie it, and turn out into a serving dish. Slice into thin wedges.
Custard Sauce
Serves 10
Ingredients
8 egg yolks
½ cup sugar
1 ¼ cups milk
¼ cup double cream
½ cup of rose infused sugar
1 ½ tablespoons brandy
Method
In the top of a double boiler, beat the egg yolks with the sugar. Add the milk and the cream and stir well.
Set the pot over (not in) gently boiling water and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon (about 10 minutes).
Remove from heat and stir in the rose infused sugar and the brandy.
Note: this sauce can be served hot or cold. It will thicken as it cools.
Grog
Serves 1
Ingredients
½ cup rum
1 cup of water to half a cup of rum
Method
Mix all the ingredients.
Copyright: Lobscouse & Spotted Dog by Anne Chotzinoff Grossman & Lisa Grossman Thomas, published by W.W.Norton & Company Ltd.
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