A To Z Index
Street Index
Message Board
Contact Us Donate to Us
Buildings
Censuses
Churches
Cookbook
Community
Conversions
Council
Directories
Downloads
Event Calendar
Farming
Fun & Games
Geology
Genealogy
History
Industry
Leisure
Maps
Occupations
Parks
Pubs & Clubs
Photo Gallery
Rishton Life
Services
Schools
Shops
Sports
Stories
Suburbs
Transport
Tourism
Walks
Waterways
Web Utilities
Video's

Website Information

Whats newWhat's new?

Why not try the "Interactive Map" of Rishton, move your mouse over the map and click on the hotspots to open the page.

Search This Website


powered by FreeFind

Today in Rishton..

Current Weather

Rishton, England, United Kingdom Weather Forecast Provided by Weathercity.com

Latest News Headlines

Currently Unavailable

For more news on Rishton use this link

Website Visitors

 

(See the web stats page in the utilities section of the site for previous visitors)

Since February 2009 -

free counters
Front cover

To convert the weighs and measures used on this page from imperial to metric please follow this link.

Lancashire is a County renowned worldwide for its hospitality. The unmistakable quality of locally produced food and drink, coupled with the friendliness of the people, have provided an unrivalled recipe for success.

The County's reputation for good food goes back many centuries. In 1617 James I visited Hoghton Tower, a hilltop mansion, near Preston and was so impressed with the food, in particular a loin of locally produced beef, he knighted the meat 'SIR LOIN'.

Each year millions of visitors feast like Kings and Queens on Lancashire Fayre and now we invite you to sample some traditional Lancashire recipes for yourself. From the famous Lancashire Hotpot to fruity Plum Jam this leaflet will suggest something to whet everyone's appetite.

Soups & Starters

BROTH

A warming meal in a bowl which is cheap to make and very tasty.

1 Neck of Mutton 1 tablespoon Pearl Barley
1 Turnip 1 Large Potato
1 Onion teaspoon Chopped Fresh Parsley
2 pints Water Salt and Pepper to Taste
1 Grated Carrot  

You can substitute Neck of Lamb for Mutton as the latter is not as widely found on the butcher's counter. Ask your butcher to cut the neck into neat joints. Put meat in a pan with the water and seasoning, bring slowly to the boil and skim the surplus fat. Cut the vegetables into small pieces, wash the barley and put all into the pan. Let the whole simmer gently for two hours. Add the chopped parsley, check seasoning and serve with chunks of wholemeal bread.

PEA AND HAM SOUP

8 oz Dried Peas

Boiled Ham or Bacon Shank

2 Onions

Mustard

2 Pints of Ham Stock

Seasoning

Soak 8 oz of dried peas in hot water overnight. Next day throw away the water and add to the peas chopped onions, ham stock, boiled ham or bacon shank, a pinch of dried mustard and seasoning to taste. Bring to boil then cover and simmer very gently, for two to three hours adding more liquid if it becomes too thick.

POTTED SHRIMPS

1 lb Fresh Morecambe Bay Shrimps

5 oz Clarified Farmhouse Butter

teaspoon Cayenne Pepper Sea Salt

Put the shrimps in boiling water and cook for two minutes, cool and remove from shells. Melt 3 oz of the clarified butter with the cayenne pepper and salt, put shrimps in an ovenproof dish, pour in seasoned butter, bake for 30 minutes in a moderate oven. Take out of the oven, drain and cool. Have ready some small jars or containers to hold about quarter pound, pack in the shrimps and pour over the strained butter, covering with the remaining clarified butter to seal. A treat served with thin slices of brown bread spread with more of the farmhouse butter

COCKLES

Cockles are usually sold cooked and shelled ready for eating. Serve cold with vinegar or lemon and hot in sauces or pies.

MUSSELS

Mussels should be bought while still alive with the shells tightly closed. Between 1 and 1 pints of mussels per person should be scraped and cleaned under running cold water. Place the clean mussels in a large pan and cover closely with a wet teacloth. Heat briskly and shake the pan at intervals. After approximately 7 minutes the shells will open. Remove the black strip. The mussels are now ready for eating. Serve cold with lemon or vinegar and hot in soups, sauces and pies.

Main Courses Savoury

No Lancashire recipe leaflet would be complete without 'LANCASHIRE HOTPOT'.

LANCASHIRE HOTPOT

Traditional Lancashire Hotpot.

8 Middle Neck of Lamb cut into Chops

3 oz Butter

4 Lamb's Kidneys

pint Stock

8 oz Onion

Herbs

2 lb Potatoes

Salt and Pepper to Taste

8 oz Carrots

 

Trim chops of excess fat and brown in some butter. Place herbs in bottom of casserole dish and stand the chops on end surrounded with layers of sliced kidneys, carrots and onions. Season well. Pour over stock. Top with layers of sliced potatoes and brush with butter. Cover and cook in medium oven for two hours. Uncover and brown for 20 minutes.

Hotpot is traditionally served with Pickled Red Cabbage.

PICKLED RED CABBAGE

1 Red Cabbage

1 tablespoon Mixed Spice

Salt

2 pints Malt vinegar

1 tablespoon Peppercorns

 

Cut one firm medium sized red cabbage into quarters. Remove the outer leaves and centre stalk and cut each quarter finely into strips. Put them into a bowl, sprinkle well with salt and leave for two nights. Make a bouquet garni with peppercorns and mixed spice and boil in vinegar. Remove from heat and leave to stand, with the bouquet garni, for about three hours. Drain the cabbage well and on the second day put into jars and cover with the now cold vinegar. The jars should be well sealed and stored in a cool place.

Another recipe using Sunday leftovers is BUBBLE AND SQUEAK.

LANCASHIRE POTATO PIE

lb Stewing Steak (minced beef can be used instead of steak)

Salt and Pepper to taste

2 Medium Onions

Stock made with a cube

Enough Potatoes for 4-6 people

Short Crust Pastry rolled into a circle as big as casserole dish

Put cooker on to Mark 4 Gas, 350F or 180C Electric. Peel potatoes and cut into pieces as for boiling and stand in cold water.

Cut stewing steak into cubes, place in casserole dish with peeled and chopped onions, add salt and pepper to taste and enough stock to cover meat and onions. Put cover on casserole and cook for two hours. Remove from oven. Take each piece of potato and cut irregular pieces off into meat and onions. Add more water and seasoning. Turn oven up to Mark 8 Gas, 450F or 230C Electric. Put casserole, with lid on, back in the oven and cook for a further half hour when potatoes should be cooked. Put a short crust pastry lid on top of potatoes, without casserole lid this time and cook for a further 20 minutes to half an hour when pastry crust should be cooked and browned.

BUBBLE AND SQUEAK

Leftover Mashed Potatoes

Leftover Cooked Cabbage

Chopped Butter or Lard

Salt and Pepper

Mix the potatoes and cabbage together, with seasoning to taste. Heat some fat in a frying pan, put in the vegetable mixture, smooth it over and flatten with a palette knife. Fry it until it is nicely browned underneath, then turn it over and brown the underside, allowing it to heat through thoroughly.

Other cooked vegetables, such as carrot, celery and parsnip, may be added, also small cubes of cooked meat or poultry.

PIG FRY

1 lb Pig Fry

1 Apple

1 Onion

Salt and Pepper

3 lbs Potatoes

Sage

Parboil potatoes, cut into slices and fry. Cut up the apple and onion into small pieces, grease a pie dish and layer with sliced potatoes, then pig fry. Sprinkle with apple, onion and sage, another layer of potatoes and so continue until the dish is full, finishing with potato. Pour in half a pint of water and cover. Bake in a moderate oven for 1 hours until lightly brown.

PIG'S TROTTERS

Trotters Milk
Butter Seasoning

Put the trotters in a pan and half cover with milk. Add a knob of butter and seasoning to taste. Simmer gently until the meat falls from the bones (approx. 20 minutes).

TRIPE AND ONIONS, A BLACKPOOL RECIPE

2 lbs Dressed Tripe

1 pints Milk

2 oz Butter

1 oz Flour

1 lb Onions

Nutmeg and Seasoning

Cut up tripe into small pieces and slice onions. Simmer in the milk for 90 minutes or until tender. Melt butter in pan, stir in flour and cook for 5 minutes. Slowly add milk from tripe and onions to make thick sauce. Bring to boil and season with nutmeg, salt and pepper. Add tripe and onions and heat up again.

STEAK AND KIDNEY PUDDING

8 oz Stewing Steak

Salt

4 oz Kidney

1 teaspoon Baking Powder

1 Onion

Seasoning

3 oz Suet

2-3 tablespoon Water

8 oz Plain Flour

 

Chop 3 oz suet finely with a little flour. Sift 8 oz plain flour, pinch of salt and baking powder into a bowl and mix in the suet. Mix to a firm dough with cold water. Cut off a of the pastry to use for the lid. Roll out the remainder and use to line a greased 1 pint pudding basin.

Slice 4 oz of kidneys and add 8 oz of stewing steak cut into cubes. Coat all the meat with seasoned flour. Add the chopped onion and put into basin together with 2-3 tablespoon of water. Roll out the pastry to make the lid then fix by damping the edges. Cover with greased greaseproof paper and steam for about four hours.

STEAK AND COW HEEL PIE

1 lb Shoulder Steak

Stock

Cow Heel

Seasoning

Trim and dice shoulder steak. Joint the cow-heel and place with steak into a dish. Season and cover with stock or water. Cover and cook in a slow oven for 3-4 hours. When cooked pour off some of the liquid to thicken for gravy. Cover with a short crust pastry and serve with mashed potato and green vegetables.

OLD WIVES SOD

5 Good Sized Eggs

Butter

1 pints Milk

Salt and Pepper

2 Thin Oat Cakes

 

Break eggs into a basin and heat for two minutes. Add the milk and seasoning mixing well. Have ready a baking tin greased with butter and pour in the beaten egg mixture. Lightly toast the oatcakes and butter them, to improve the flavour greatly, before breaking them into pieces about half an inch square. Sprinkle on top of the 'SOD', add a few knobs of butter and place in a moderate oven, baking for 20 minutes.

OATMEAL SCRAPPLE

3 lb Lean Pork

5 teaspoons Salt

1 Large Bone

1 teaspoons Fresh Ground Black Pepper

1 lb Oatmeal

5 teaspoon Onion Juice

Put the pork and the bone into a large pan, cover with water and cook until the meat is tender. Remove the meat and the bone, putting meat through mincer. Return minced meat to the liquid, bring to the boil and add the oatmeal, seasoning and onion juice. Cook slowly for one hour. Pour the mixture into bread tins and set aside to cool. When required slice and fry in hot fat until golden brown and crisp. Tasty with bacon and eggs or fried tomatoes.

LANCASHIRE CHEESE AND HAM ROLLS

Lancashire Cheese

Ham

Slice the ham, place grated Lancashire cheese on each slice and roll.

Who could imagine a recipe leaflet without another traditional Lancashire dish - BLACK PUDDING

Black Puddings are made from pigs' blood, oats, flour, fat, herbs and spices and a special ingredient that pudding makers always keep secret.

Boil the pudding for approximately 20 minutes and serve immediately. The skin is also edible. Delicious split and spread with mustard.

BLACK PUDDING ON TOAST

lb Black Pudding

A Little Dripping

1 Onion

Seasoning

Small Cup Oatmeal

 

Heat dripping in a pan and add Black Pudding. Mash well and add chopped onion and oatmeal, stirring until well mixed. Cook gently until onion is tender. Serve on hot toast.

BROWNCAP

8 oz Cooked Mashed Potato

Water to Bind

2 oz Flour

 

Mix ingredients together and flatten into a round. Bake in an ovenproof dish until brown on top then allow to cool. Slice and fry in the pan. A good way to use up a little leftover mash and add to the breakfast without more cost.

RIBBLE VALLEY FRIED TROUT

4 Medium Sized Trout

1 Bunch of Fresh Parsley

4 oz Oatmeal

2 Lemons

4 oz Butter

Salt and Pepper

Clean trout, scale and remove fins, tails etc. Do not split open. Dip all over in seasoned oatmeal. Heat some butter in a large frying pan. When hot put in trout and fry until golden brown. Cut parsley finely and quarter the lemons. Sprinkle generously over the trout and serve with creamed potatoes and mushrooms.

SWEET STEWED ONIONS

3 - 4 Good Sized Onions

Vinegar and Water

1 tablespoon Sugar

salt

Peel and finely slice three or four good sized onions. Put into a pudding basin and almost cover with equal parts of vinegar and water to which has been added a pinch of salt and a tablespoon of sugar. Cover the basin and cook in the oven for about 1 hours. Goes nicely with roast meat or served cold with any cold savoury and provides a tasty change from purchased pickle.

MUSHY PEAS

Dried Peas

Bicarbonate of Soda

Soak the dried peas, with a bicarbonate of soda tablet overnight. The next day wash the peas well and cook on a gentle heat for approximately two hours, adding more water if necessary.

Bread, Cakes & Puddings

LANCASTER SPICY FRUIT LOAF

12 oz Self Raising Flour

8 oz Currants

4 oz Glace Cherries

8 oz Brown Sugar

1 teaspoon each Nutmeg, Cinnamon and Ginger

8 oz Sultanas

8 oz Butter

3 Eggs

2 oz Chopped Almonds

Milk

2 oz Chopped Mixed Peel

Pinch of Salt

Add spices and salt into sifted flour. Rub in butter until crumbly. Stir in the sugar, dried fruit, almonds and peel. Add beaten eggs and enough milk to give a dropping consistency. Bake for two hours in loaf tins in medium oven.

CHORLEY CAKES

1 lb Plain Flour

2 oz Sugar

1 teaspoon Baking Powder

Currants

lb Fat

A Little Milk or Water

Mix dry ingredients into a crumbly state. Add milk or water to make a workable consistency. Roll out and cut into circles. Put as many currants on each as possible and draw the edges together. Then roll out to a good shape and size. Bake in a moderate oven until lightly browned. When cool sprinkle with icing sugar.

MRS SEDDONS SCONES

1 lb Flour

Pinch of Salt

1 oz Baking Powder

Currants and Raisins

3 oz Margarine and Lard (half of each)

Milk as Required

2 Eggs

 

Sieve flour and baking powder into a bowl, rub in fat to consistency of breadcrumbs and add other dry ingredients. Beat eggs gently and add slowly to the above. Add milk as necessary to bring to a stiff dough. Pull off pieces and shape into small rounds. Place on a greased baking sheet and bake in a moderate oven until lightly brown and firm to the touch. Serve with butter and homemade strawberry jam.

CUSTARD PIE

Pastry

Custard

8 oz Self Raising Flour

3 Size 2 Eggs

4 oz Lard

1 Tablespoon Sugar

Pinch of Salt

pint milk approx.

 

Pinch of Salt

Put cooker on to Mark 7 Gas, 425F or 220C Electric. Put flour and salt into a bowl. Rub in lard until it resembles breadcrumbs. Add water to make a firm dough. Roll out pastry big enough to line the greased pie dish. Trim edge and leave to one side. Whip the eggs, sugar and salt in a pint measure, add the milk to make up to pint - no more. Don't put the custard into the pastry case until cooker is up to required temperature. Put into cool part of oven as custard has only to set whilst pastry is cooking - about half an hour. Nut meg may be sprinkled on custard before baking.

GOOSNARGH CAKES

3 oz Butter

6 oz Plain Flour

1 dessertspoon Caraway Seeds

2 oz Castor Sugar

Sieve flour and sugar into bowl, rub in the butter, add the caraway seeds and mix well. Flour a board and press out the mixture to about quarter of an inch. Using a cup, cut out rounds and place on a greased baking sheet. Bake in a moderate oven but do not allow to brown. They are cooked when just firm to the touch. Dust with castor sugar whilst still on baking tray. Allow to cool before moving.

PARKIN

8 oz Flour

3 oz Lard

Pinch Salt

8 oz Syrup/Black Treacle

1 teaspoon Ground Ginger

pint Milk

8 oz Medium Oatmeal

teaspoon Bicarbonate of Soda

4 oz Sugar

 

Sift the flour, salt and ginger and add oatmeal. Melt sugar, lard and syrup with a little milk. Add to the dry ingredients along with the bicarbonate of soda dissolved in the rest of the milk. Mix quickly and pour into a greased, lined tin 11" x 9" x 2" and bake at Gas Mark 2 for about 1 hours or until firm. Note: If using self-raising flour omit the bicarbonate of soda.

Pickles, Wines & Jams

RIPE TOMATO CHUTNEY

8 lbs Ripe Tomatoes

teaspoon Cayenne Pepper and Ground Ginger

1 lb Onions

6 oz Sugar

3 oz Salt

1 pint Vinegar

oz Cloves

 

Boil all ingredients (except the sugar and vinegar) for two hours. After allowing to cook slightly beat through a sieve until nothing remains but the seeds and skins. Return to the pan and add sugar and vinegar. Boil for half an hour or until thick. Bottle in warm jars and seal. Ideal with meat or fish dishes.

BRINE FOR BOTTLING TOMATOES

oz Salt

2 pints Water

oz Sugar

 

Boil water first and allow to cool until just warm enough to dissolve the salt and sugar. Use for preserving whole tomatoes without their skins.

DAMSON PICKLE

4 lbs Damsons

oz Cloves

3 lbs Demerara Sugar

oz Cinnamon

pint Vinegar

 

Boil sugar, cinnamon and cloves (which should be in a muslin bag) in vinegar for ten minutes. Take out spices, add fruit and boil for ten minutes being careful not to break fruit when stirring. Put all into a large jar and tie down when cold. Prepared in this way they will keep for years and are very good with cold meats. Plums can be treated in the same way.

PLUM JAM

8 lbs Plums

Sugar

2 pints Water

 

Wash and drain plums. Cut in half and add water. Bring to boiling point and simmer for 15 minutes. Cool slightly and remove the stones. Measure pulp and juice and add 6 oz sugar for each 8 oz. Stir thoroughly until mixed. Bring slowly to the boil and boil gently until clear and thick - for about 20 minutes - stirring constantly to prevent burning. Test for setting. Pour into hot, dry jars, filling to half an inch off the top. Seal at once.

BERRY JELLY

Blackberries, raspberries and loganberries can be used for jelly. Choose firm fruit, using a mixture of ripe and slightly under-ripe fruit. Pectin is most abundant in slightly under-ripe fruits. Ripened fruits give the best flavour.

Wash and stem the berries. Drain, then mash to release some of the juice. To every pound of berries add 2 tablespoons of water. If the berries are very juicy do not add any water. Boil gently for 10-15 minutes, pour into a jelly bag and drain.

Measure juice and place in a large preserving pan and boil for 5 minutes. Add 6 oz of sugar for each 8 fluid ozs of juice. Stir until sugar dissolves, then boil rapidly without stirring or skimming until jelly sets when tested.

Skim and pour into hot, clean jars and seal.

CRAB APPLE WINE

1 gallon bucket Sliced Crab apples

3 lbs Demerara Sugar

1 gallon Water

 

Put sliced crab apples into water and let them soak for two weeks. Strain and add sugar to each gallon of liquid. Stir well and frequently until fermentation takes place which should be in a day or a day and a half. Leave for three days and then put wine into a cask or jar. Lay muslin over the opening until hissing noise has ceased, then cork tightly and bottle after three months. This is a beautiful country wine which improves with keeping.

References

For further information contact any County Information Centre:

ACCRINGTON Tel. (01254) 872595 • BLACKBURN Tel. (01254) 681120 • BLACKPOOL Tel. (01253) 751485 • BURNLEY Tel. (01282) 423125 • CHARNOCK RICHARD Tel. (01257) 793773 • CHORLEY Tel. (01257)241693 • CLITHEROE Tel. (01200) 442226 • FLEETWOOD Tel. (01253) 772704 • LANCASTER Tel. (01524) 841656 • LEYLAND Tel. (01772) 621857 • LYTHAM Tel. (01253) 794405 • MORECAMBE Tel. (01524) 582808 • NELSON Tel. (01282)698533 • ORMSKIRK Tel. (01695) 579062 • PRESTON Tel. (01772)556618 • ROSSENDALE Tel. (01706)213677 • SKELMERSDALE Tel. (01695) 50463