November 2020 – Page 3 – oystersandchampagne

Remember Remember the Fifth of November, Gunpowder Treason and Plot! The Fifth of November, when Guido Fawkes ( and others ) tried to Blow Up the Houses of Parliament, and assassinate King James 1 (James 6 of Scotland in 1605 ). Needless to say it didn’t work and Poor old Guido was found guilty and was due to be Hung Drawn and Quartered, but fell from the scaffold and broke his neck instead !

Subsequently, as fires were burnt to celebrate the safety of the King, November 5 th has become known as Bonfire Night.

Unfortunately, today children celebrate Hallowe’en more often than Bonfire Night, but traditionally, sausages were eaten and cakes were made, namely Gingerbread ( not biscuits) and Parkin.

Therefore today, I made some gingerbread. It has been many years since I have made it and actually finding a recipe ( without googling) proved to be more difficult than I had imagined. But found it I did.

Old and I mean really old and even handwritten cook books are a very useful source for such recipes and so here it is.

Heat the oven to 350 F, 160 C ( fan oven ), 180 C normal oven.

100 grms soft unsalted butter
100 grms dark brown sugar
175 grms Black treacle
175 grms golden syrup
100 mls milk
2 tablespoons ground ginger
2 teaspoons of each of cinnamon, nutmeg and allspice
50 mls sherry or port
350 grms plain flour
3 eggs
1 teaspoon cream of tartar
1tsp bicarbonate of soda
100 grms of dried fruit, eg sultanas or raisins.

Put all of the ingredients, EXCEPT the fruit into a food processor and whizz to amalgamate everything well.

Stir in the fruit.

Pour the mixture into a well greased shallow pan ( 12″x9″ approx) and bake in the preheated oven and bake for about 50 mins. Cool on a wire rack, when cool cut into squares and pop in a cake tin.

Of course, way back when, cooks would cream, butter and sugar, beat in the eggs add flour , spices etc. They didn’t possess a food processor but it certainly makes life so much easier.

Oh and it is worth noting,kept in a tin or wrapped in aluminium foil, the cake gets better, it will get sticky and more moist.

After our little Jolly in Scotland we descended to the Lakes. This was only after contributing to Mr. Trumps coffers, a couple of nights in Trump Towers ( aka Turnberry) great golf course, superb staff less said about hotel food the better. Let it be said we found that a picnic with a good bottle of wine, in front of the TV a better bet. !

However, what a different story, in Cartmel at L’Enclume ( Anvil to the uninitiated) and there it was sitting in pride of place next to our table.

L’Enclume was in a different class to Trump Towers, a beautiful space and definitely Covid secure. Starting with our beautiful room, which has been sealed until we entered, comfortable bed and fluffy towels ( wish we could have stayed longer!) The restaurant itself is relatively small with about 15 tables of 2, all set well away from each other. We have barely eaten out since March, a couple of picnics, and once in a plastic igloo, but this was special.

We had been asked in advance of dietary requirements ( we eat anything and everything), so it was very much the tasting menu in all of its glory.

This is Simon Rogan’s Flagship restaurant. We have eaten at Roganic in Marylebone London and at his experimental kitchen in London’s Soho, both of which are excellent.

I was particularly impressed by news of him during our Lockdown, that he and his executives took a 100% pay cut in order to pay everyone else. Meanwhile they cooked and supplied the village with wonderful meals at cost! I wonder if the residents of this beautiful village put on weight ?

And what else can I do, after such a wonderful meal but to share it with you. Unfortunately, I lost my menu, but that have promised that when Lockdown finishes they will send me a new one. Such a shame not remember exactly what we ate!

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