Bland British Food

I have recently finished reading a book by an American Housewife. The book (a New York Times Best-Seller) being nothing to do with food, at one point refers to British food as being “bland” in the opinion of the writers family. (Let it be said here that I love Americans but I’m just making a point!)

As I mulled over this comment and considered the food I cook I couldn’t help but agree with this lady to a certain extent. I mean in our home we tend to cook many dishes which are traditionally from other countries and I’m sure this could be the reason why.

Bland means (according to my computer’s dictionary) “lacking strong features or characteristics”. Now don’t get me wrong I’m all for my Roast Beef and Yorkshire Pudding but I don’t think it can be described as a having “strong feature” when compared to a vindaloo or a chilli con carne.

So to get my much requested recipe section up and running I am sticking with the home fayre and you can’t get much closer to home than,

IRISH FARMHOUSE BAKE

2oz butter

8 rashers smoked back bacon, cut in strips

1 large onion, finely chopped

4oz mushrooms, sliced

6 potatoes boiled

1 tablespoon chopped parsley

1/4 pint double cream

4oz Cheddar cheese, grated

Salt and Pepper

Melt half the butter in a pan and fry the bacon until cooked and beginning to brown. Remove from the pan and fry the onion and mushrooms until cooked and beginning to colour. Cut the potatoes into wedges and arrange with the fried bacon mushrooms and onions in an oval ovenproof dish. Season with salt and pepper and add the parsley. Pour over the cream and cover with the grated cheese. Bake in the preheated oven (180) for 20-30 minutes until crisp and golden on top and very hot.

Other vegetables can be used such as courgettes, broccoli, cauliflower or our favourite leeks.

——————————————————————————————-

Enjoy and watch out for more “Bland” recipes to come….

Mummymac.