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| source// instagram.com/hoodwinkle94 |
You’ll never find a North-Easterner who doesn’t love their food. And we don’t mean lavish caviar and truffles; we mean proper food. Good, honest recipes that’ll leave you craving seconds even when you’re fit to burst.
While not particularly renowned for culinary heritage, the North East is surprisingly home to some deliciously unique delicacies. What’s more, these special dishes are still being cooked up around the region. One thing that stands out about the North East’s historic foods are the superb names given to them: you definitely wouldn’t guess what you were getting if you ordered a Tyneside Floddy on name alone.
To celebrate the launch of the MUNCHIES Guide to the North, sponsored by hungryhouse, we’ve put these great local dishes on a plate; so you’ll never have to ask what a Singin’ Hinny is ever again.
10. Parmo
All hail, the Parmo. A legendary creation of Middlesborough, and the pride of the North East: especially the towns of Stockton-On-Tees, Darlington and Hartlepool. The Parmo has a similar likeness to a schnitzel: deep-fried chicken or pork in breadcrumbs, covered in white béchamel sauce and cheese.
The story of the Parmo began in Middlesborough in 1958, when army chef Nicos Harris moved to the town. His son-in-law, Caramello, still lives in Teesside and continues the Parmo tradition today.
9. Stotties
To “stott” something in the Geordie vernacular means to bounce. Due to the stotty’s dense texture, if you drop it on the floor, it should bounce back. Of course, you wouldn’t want to do that to this delightfully stodgy comfort food.
Stotties, or Stottie Cakes, are flat, round loaves with an indent in the middle produced by the baker, and are usually cut in the middle to make way for huge, heavy fillings such as ham and pease pudding. They’re also the best friend of bacon and sausage on a Saturday morning… and any friend of bacon and sausage, is a friend of ours.
8. Saveloy Dip
Say hello to the legendary Saveloy Dip, ladies and gentlemen: smoked saveloy in a gravy-soaked bap served with pease pudding, sage and onion stuffing and a lovely dollop of English mustard to finish off. It sounds an obscure concoction, but this magic sandwich is seriously the stuff dreams are made of.
It’s even had a brush with celebrities: making an appearance on the BBC comedy “Hebburn” last year.
7. Craster Kippers
Hailing from the Northumberland village of Craster, these smoked “silver darlings” have been described as the best kipper in Britain. Unlike the common commercial kipper, Crasters are delicate and sophisticated on the tongue; with a specially smoked taste.
The Robson family have been catching and preserving these famous North Sea fish in their 100-year-old smokehouse for four generations.
6. Tyneside Floddies
They may not look like much, but this Geordie variation of potato cake is the ultimate breakfast essential. Made with bacon, potato and onions; they’re a traditional part of Tyneside breakfast, originating on the canals where navvies would cook them on shovels over the fire.
Now that’s proper grub!
Serve ’em up with fried eggs and sausage and you’ll have one happy belly.
5. Newcastle Pudding
Similar to the famous bread and butter pudding; but oh so much better. Originating fromNorthumberland, Newcastle Pudding is made using the remnants of a jar of lemon curd, bread, butter, eggs and milk… then steamed. It can be served with custard or pouring cream, and, of course, a nice cup of tea.
4. Panaculty
This bizarrely-named meal is a well-loved family dish that all North-Easterners love coming home to. Originating from Sunderland, the casserole was traditionally eaten on Mondays, using leftover meat and vegetables from the Sunday lunch. It’s usually made with corned beef, sliced potatoes, onion, stock and seasoning; then left to slow-cook throughout the day.
There’s a number of variations to the dish around the region that slightly vary in names and ingredients; for example, Northumberland’s “Pan-Haggerty” uses potatoes, onions and cheese baked in a baking dish.
Whichever way it’s cooked, it undoubtedly makes the perfect winter warmer.
3. Corned Beef Patties
When money got tight, families of the North East would use everything they had to make the most wholesome food possible. The result? Corned beef patties. Using the simplest of leftovers – corned beef, mashed potato and onions – the ingredients are squashed into lovely patties before being fried until golden brown.
You can find them in chip shops all over the North East today.
2. Singin’ Hinnies
You cannot beat a good Geordie scone. Singin’ Hinnies are made using flour, butter, lard, currants, salt and milk, then cooked on a flat griddle. What’s fantastic about this recipe is the meaning behind the name: “hinny” being a term of endearment in Newcastle dialect, and the singing factor referring to the sounds of the sizzling lard in the rich dough as it cooks on the griddle.
The dainty concept of singing scones is like something from Alice In Wonderland, and it’s just another neat little reminder of how sentimental these recipes are to the North East of England.
1. Pease Pudding
You may have heard this delicacy mentioned throughout this article and wondered what on Earth we’ve been talking about. Well, pease pudding is the perfect compliment to the majority of foods previously mentioned: it’s best friends with the stottie, not to mention the saveloy… and people in the North East go crazy for it.
It’s traditionally made from split yellow or Carlin peas, water, salt and spices, all boiled together with a bacon or ham joint. Once cooked, the pease pudding is drained, mashed, and served as a soft, spreadable paste. One thing’s for sure – the Saveloy Dip would not be the same without it.
Hungry yet? If you know any more wonderful recipes from the North East of England, do share them in the comments below!
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