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

This page contains any other individual recipes which have been contributed to the site.

Strawberry Marshmellow Float Drink.

On the 11th November 1979, Linda Goodwin, aged just 13 at the time, and lived in the Hardware shop on the High Street, had her contribution to a new BBC Blue Peter cookbook accepted and included out of hundreds of entrants in the national competition. She won her Blue Peter badge, and a cooking apron for her efforts, and here is the recipe that she submitted for inclusion.

Ingredients:

2 cartons of strawberry yoghurt Caster sugar
1 Pint of cold milk8 Marshmellows

Method:

Serves 4.

Whisk milk and yoghurt together until frothy and add a little sugar to taste.

Pour into glasses.

Float marshmellows on top.

Chill and serve with straws.

Linda Goodwin

Formerly from Goodwins Hardware Shop

High Street

Batter

Self Raising Flourpinch of salt
Water 

Pour the water into a dish with the salt, and add flour, whisking the mixture, until a firm mix is made.

Ideal for traditional fish, and dabs or anything which requires deep frying. Make sure the fat is hot when cooking batter.

Mr. Paul Wilkinson

Grimshaw Street

Great Harwood

TRIPE AND ONIONS

1lb tripe pint milk
pint watera little flour
2 onionssalt and pepper

Wash the tripe well, cut into square pieces and bring to the boil in water. Throw the water away and add water and milk, chopped onions, salt and pepper. Thicken with flour, after having boiled the tripe for a good three hours, by stirring in with a little milk. Bring to the boil again and serve.

Trouble at mill, Lancashire, dialect, recipes

Pasta (Lancashire Style)

2 Green Peppers3 tomatoes
1lb Mince meat1 Onion
lb mushrooms 1 Tablespoon Tomato Puree
Origami herbGarlic to flavour
Pasta of your choosing 

Place the pasta in a pan and bring to the boil, then simmer until cooked.

Puree the tomatoes, chop the onion, and garlic, and slice the peppers and mushrooms. Brown the mince and add remaining ingredients. Cook thoroughly.

Once cooked, drain the pasta, add the cooked ingredients to the pan, hold the lid on and shake! That's it, ready to serve!

Mr. Paul Wilkinson

Grimshaw Street

Great Harwood

Corn Beef Hash

PotatoesOxo cube to taste
1 tin of Corned Beef3 Tomatoes
1 Onion1 Pepper
Mushroom 

Dice the Potatoes and put in salted water to boil. Once boiled, reduce the heat to simmer. Meanwhile dice the corn beef, onion, tomatoes, and mushrooms.

Add all the remaining ingredients to the potatoes and leave to simmer for 30 minutes.

Serve with picked beetroot, pickled onions, red cabbage or Branston Pickle, or all of them!

Mr. Paul Wilkinson

Grimshaw Street

Great Harwood

Chilli Con Carne (Lancashire Style)

1 lb of mince meat1 Onion
1 tin of Kidney beans Tomato puree
Chilli PowderGarlic
HerbsRice
3 tomatoes 

For something different why not try replacing the Kidney Beans for Baked Beans?

Brown the mince in a sauce pan, chop the onion, tomatoes, and garlic, and add all the ingredients to the pan except for the rice. Leave to Simmer.

Boil water in a pan and add the rice. When ready, serve both on a plate.

Mr. Paul Wilkinson

Grimshaw Street

Great Harwood

Home Made Chicken Madras

Step 1 (Basic curry sauce)

Ingredients

3tbsp oil/ghee Half tsp ground cumin seed
1 medium onion Half tsp ground coriander seed
4 cloves of garlic 1tbsp tomato puree mixed with 4 tbsp water
1-5 inch root ginger (thinly sliced)

Basic curry sauce method

Heat oil/ghee, add onion and stir for a few minutes with a high heat. Add ginger and garlic and stir for 30 seconds, then turn heat to a low. Cook for 15 minutes, stirring occasionally making sure nothing browns. Add turmeric, cumin and coriander and cook very gently for 5 minutes. DON’T BURN SPICES OR SAUCE: add few drops of water if needed. Let the mixture cool and place in a blender with 4 oz of water. Blend until very smooth, add tomato puree and stir. Place the mixture back in to a pan and cook for 20/30 minutes, longer the better on a low heat stirring occasionally. Add hot water if it starts to catch on the pan, but really try to just gentle fry. Sauce will darken in colour to an orangey brown.

Your basic curry sauce is now ready for step 2

Step 2 (Chicken Madras)

Ingredients

2tbsp oil/ghee 1 tsp Paprika
2 chicken breast (cut in to inch cubes) All the basic curry sauce mix
6 whole small dried chillies OR 3tsp of crushed hot chillies 1 tsp fenugreek
Half tsp ground cumin Half tsp garam masala
Half tsp ground coriander  

Method for Chicken Madras

Heat a little oil/ghee in a pan then fry chicken over moderate heat until sealed and then remove chicken from pan and leave to one side. Add rest of the oil/ghee to the pan and heat. Add dried chillies until they have swelled. Turn heat low and add 1 tbsp basic curry sauce, stir then add chilli powder, cumin, coriander and paprika. Fry gently stirring for 1 minute. DO NOT BURN. Add the rest of the basic curry sauce, chicken and salt and simmer for 20/30 minutes or until chicken is cooked. Stir now and then. If catching on the pan add a little hot water. 10 minutes before its cooked add garum masala and fenugreek and simmer gently. Sauce should be thick.

The reason it is important not to burn any of the herbs and spices is because it will make the recipe bitter

Lynda Pickavance,

Great Harwood.

Madras

References

Lancashire Evening Telegraph, 12th November 2004, p14, c5.

Linda and Helen Goodwin.

Lynda Pickavance