You Can’t Go Wrong With Roly Poly

So I read another book about Britain.  Shocked, aren’t you?  The Ploughman’s Lunch and the Miser’s Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles is an interesting combination of information and recipes, from which I learned several things.  For example, I have always thought of deep frying random foods as a State Fair thing, but apparently it’s a British thing too!  Deep fried candy bars, deep fried pizza…these are not things that I feel attracted to eating, and yet I find them strangely compelling to read about.  I also thought the history of how curry developed was fascinating.

Hannah read that part too, and then made the book’s Chicken Korma recipe for us.  She did a nice job with it, although ultimately we decided that it’s not as good as the fairly similar recipe we make by using chicken in Orangette’s Chana Masala (instead of chickpeas).  In any case, Hannah was surprised at how interesting the cookbook was to read, and so she read it all and then began reading our other cookbooks and marking the recipes she wants to try.  When this girl gets into something, she gets INTO it.  I love that about her.

Anyway, we also tried two other recipes from the book: Bacon Roly Poly and Scotch Oatmeal Soup.  The roly poly was fun to make and quite tasty.  I think the British method of making pie crust warm rather than the American way of using cold ingredients is far easier and the results are still good.  I have noted this for the future.  And the idea of using oatmeal as a savory was new to me but worked well.  In soup, the oatmeal functioned kind of like barley and made a hearty and satisfying dinner.  Plus the implied Scottishness of the recipe ensured that my husband approved.  I will definitely make it again.

If you are inclined to Anglophilia or a fan of reading cookbooks, I’d definitely recommend The Ploughman’s Lunch and the Miser’s Feast.

 

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