Edible Histories by Shaun Biggs

edible histories Favourite family recipes with a taste of historical food facts

Southend

The ‘Edible Histories’ recipe booklet would not have been completed without the support of the ‘Heritage Lottery Fund’, ‘Southend Borough Council Museum” services and all of the volunteers that participated in this Southend YMCA project. Thank you to: Aaron Brown, Aaron Chesham, Abbey Kerrigan, Alex Hughes, Alice Borroughs, Beki Ali, Ben Beverstone, Ben Moley, Billie Weedon, Chris Colby, Connor Watkins,Conor Shepherd, Darryl Vaisiaycer, Ed Hutcheon, Ed Iles, Emma Lightfoot, Felix Edwardson, Gabby Tisi, Jacob Dawson-Smith, Jade Plummer, James Jones, Jordan Duo, Jordan McIver, Leti Green, Lydia Burroughs, Martin Elliott, Mason Elsworth, Melissa Kennedy, Michael Anthony Kurt, Page O’Shea, Paul Green, Rebecca Roach, Russell Hurst, Sam Hill-Lonergan, Zachary Trigg

edible histories 02 - Edible Histories

CONTENTS 04

History of Indian Cuisine

History of Thai Noodles & Recipe

Onion Bhaji

History of Italian Cuisine

Non-yeast Naan Bread

Pasta Dough

Easy Chicken Curry

History of Bolognese & Recipe

History of Pasty

History of Pizza & Recipe

Cornish Pasties

History of Lasagne & Recipe

History of Scones

History of Tiramisu

Oat Scones

Alcohol Free Tiramisu

History of Cottage Pie & Recipe

History of Risotto & Recipe

History of Irish Cuisine

History of Greek Pasta

Fruit Crumble

Greek Macaroni Sunshine Bake

History of American Cuisine

History of Corned Beef

Californian Spaghetti Tetrazzini

Corned Beef Loaf

History of Mexican Cuisine

History of Pie/Chicken Pie Recipe

Chicken Fajitas

History of Apple Pie & Recipe

History of Chilli

History of Chocolate Cake

Chilli Beef

Double Chocolate Cake

History of Guacamole & Recipe

History of Bread & Recipe

History of Tortilla & Recipe

History of Cookies & Recipe

History of Salsa/Tangy Tomato Salsa

History of Chinese Cuisine

Sweet & Sour Chicken

History of Thai Cuisine

Thai Green Chicken Curry

Edible Histories - 03

Indian

HISTORY - Indian Cuisine

ndian cuisine is one of the most varied in the world, with thousands of regional dishes and cooking methods, differing greatly over very short distances across the country. This variety of culinary approaches reflects the varied demographics of this ethnically-diverse subcontinent. These differences can usually be attributed to variation in local cultures, geographical location (e.g.Whether a region is close to the sea, mountains or the desert) and the regions economic stability. Dishes are also affected by seasonal availability, depending on what fruits and vegetables are ripe. Whilst Indian dishes can differ greatly from town to town, they are all characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Religion has also been an influential factor in the development of Indian food, in particular, the cultures and beliefs of Hindu’s. Also, the interactions between Mongols and the British have helped create a unique blend of some various recipes. In Britain, Indian cuisine is widespread and usually the most popular alternative to traditional British cooking. Dishes such as the korma and tikka massala, whilst widely recognised as Indian in origin, are actually both British dishes. The spices used are similar, however, the addition of cream-based sauces is generally a rarity in India. In 2003, there were as many as 10,000 restaurants serving Indian cuisine in England and Wales alone. According to Britain’s Food Standards Agency, the Indian food industry in the UK is worth £3.2billion, accounting for two-thirds of all eating out, and serves about 2.5 million British customer every week.

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Photo Credit - Ben Garrison, “Slums” January 20, 2010 via Flickr, Creative Commons Attribution

Onion Bhaji Ingredients 2 eggs 1 large onion 100g plain flour 1 tspn ground coriander 2 tspn curry powder

FOOD FACT: Traditional Indian food has only ONE main course. Instead of a number of courses, food is based around a single main dish (rice or bread) served with a collection of savory side dishes.

Method Beat eggs in a bowl. Thinly slice onions and add to the beaten egg. Add the flour and spices and mix into a paste. Heat oil in a pan and drop a spoonful of mixture into the pan. Turn over after 30 seconds or golden brown. Place on a baking tray and finish in the oven for 5 minutes on 180°c.

Side/Snack

Photo Credit - Aaron Headly, “2009-04-05_20-27-53.t” April 5, 2009 via Flickr, Creative Commons Attribution

Edible Histories - 05

Indian

HISTORY - Naan

aan is popular in South and Central Asia, in Iran and in South Asian restaurants. The name derives from Persia and is used as a generic word for any type of bread.The earliest appearance of “naan” in English literature dates back to 1780, in a travelogue of William Tooke, a British clergyman and historian of Russia . Naan bread is traditionally cooked in a Tandoor or “clay oven”, where the name “tandoori cooking” comes from. However, in South Asia it is a particular type of thick flatbread and usually leavened with yeast, which is similar to “pita breads” - leavened breads contain additives that make the bread rise e.g. yeast, baking powder and baking soda.

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Photo Credit - Stian Martinsen, “Naan Bread” August 10, 2008 via Flickr, Creative Commons Attribution

Non-yeast Naan Bread Ingredients 250g plain flour 2 tspn sugar ½ tspn salt ½ tspn baking powder 110-130ml milk 2 tbsp vegetable oil *Toppings - Nigella seeds, poppy seeds, sesame seeds, chopped garlic or fresh coriander can be put on top before grilling Method For the dough, sift the flour, salt, sugar and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well, to make a smooth soft dough. Knead well for 8-9 mins, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea towel and leave in a warm place for 15-20 minutes. Form the dough into 5 balls. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Roll the dough balls out quite thinly, ideally in a teardrop shape, but it’s not essential. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1-2 minutes or until lightly browned. Brush with butter and serve hot.

FOOD FACT:

Naan bread is typically served hot, brushed with “ghee” or butter and can be used to scoop up other food or stuffed with a filling.

Side/Snack

Edible Histories - 07

Indian

HISTORY - Curry

urry varies from one culture to the next - spicy stew in India, savoury dish in the UK. There are also variations, in terms of taste and spices, in what the Portuguese, Thai or Japanese identify as curry. Even though curry is generally categorised as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, back in 1700 BC - the dish may have been used as an offering to the god Marduk. The word “curry” is an anglicised version of the Tamil word “kari” meaning ‘sauce’, which is usually understood to mean vegetables/meat cooked with spices with or without a gravy.

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Photo Credit - Charles Haynes, “Chicken Curry” March 4, 2007 via Flickr, Creative Commons Attribution

Easy Chicken Curry Ingredients 3 tbsp vegetable oil 1 small onion (sliced) I clove of garlic (crushed) 2-3 tbsp curry powder 1 400g tin tomatoes 1 pepper Â˝ chicken stock cube 1 chicken breasts (diced) 1 tspn mango chutney Method Slice the onion and put to one side, then crush the garlic and add to the sliced onions. Dice the chicken breast and dice the pepper. Put the oil in a pan and heat. Add the onion and garlic and sweat (cook without colour). Add the chicken breast and cook for 10 mins until cooked, then add the pepper. Add the curry powder and cook for 1-2 mins. Add tinned tomatoes and chicken stock cube and then leave to simmer for 20 mins. Add salt and pepper as required. Note: Vegetables can be added to make more portions. Or you could substitute the chicken for chickpeas and vegetables. FOOD FACT: The reason that Indian curry is spicy is because it is stuffed with ingredients like turmeric, chilly, garlic, ginger and mint. These are good for your health as they generally have antibacterial properties, which help to combat health problems such as sore throats, indigestion, and improve blood circulation of the whole body.

Main Meal

Edible Histories - 09

British

HISTORY - Pasty

he origins of the pasty are unclear, although most people will associate them with having a long and famous Cornish history. The most known association comes from the 1800s during the spread of Cornish miners around Australia, America and Devon. The pasty will usually contain the main ingredients of meat, potato, onion and swede, encased in pastry. Mines often built large ovens on the surface to keep the pasties warm until it was time to eat. The shout ‘Oggie, Oggie, Oggie’ is said to originate from Cornish miners calling for their pasties (also known as oggies or tiddy oggies). The crimped edges were created for miners to hold the pasty to avoid being poisoned, due to having arsenic on their hands. This crimping was then left for the ‘Knockers’ (ghosts) which were said to exist down the mines. Although there are many variations of the pasty in various countries all over the world, any Cornish man or woman will tell you a true Cornish pasty can only be made and baked the traditional way in Cornwall. The pasty holds a special place in Cornish hearts and in Cornish culture. For many the pasty is the greatest symbol of Cornwall.

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Photo Credit - Matthew Hunt, “Union Flag” July 3, 2008 via Flickr, Creative Commons Attribution

Cornish Pasties Ingredients for filling: 350g minced beef 1 medium onion 2 medium potatoes 175g swede 1 tspn black pepper

FOOD FACT: Originally Cornish pasties had meat one end, and jam the other. It was lunch and dessert for Cornish tin miners. Nowadays, it’s simply meat and vegetables.

Pastry: 250 g butter chilled 500g plain flour Pinch of salt Method Slice onion and sweat off in a pan with the beef then add a drop of water. Peel and slice the potatoes and swede and add to the beef; cook for 2 minutes then leave to cool.

Make the pastry. Rub the butter and flour together until it resembles bread crumbs. Then mix in 6 tbspns of cold water and bring together into a dough - chill for ten minutes. Roll out the pastry and cut into plate-sized circles and fill the centre with the beef mix. Brush beaten egg around the edge and crimp together. Place on a baking tray and bake for around 20 mins at 180°C.

Side/Snack

Photo Credit - Gareth Rogers, “Pasty01” February 24, 2010 via Flickr, Creative Commons Attribution

Edible Histories - 11

British

HISTORY - Scone

cones originated in Scotland in the early 1500s as a Scottish quick bread.

As for the origin of the word “Skone”, some say it comes from the Dutch word “schoonbrot”, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddlebaked over an open fire (later, a stovetop). With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually. Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain. Today’s scones are quick breads, similar to American biscuits. They are often made with flour and baked in the oven — both in the traditional wedge form and in round, square and diamond shapes.

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Photo Credit - Fimb, “Scones” July 5, 2010 via Flickr, Creative Commons Attribution

Oat Scones Ingredients: 200g plain flour 170g porridge oats 4 tablespoons caster sugar 2 dessertspoons baking powder 1/2 teaspoon salt 75g dried currants 1 egg, beaten 110g butter, melted 75ml milk Method (makes 16) Prep: 15 mins | Cook: 15 mins Turn on the oven to 220°C / Gas mark 7. Lightly grease a baking tray. In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Make a well in the centre of the flour mixture. Pour the egg liquid into the well, and mix to create a soft dough. Pat dough into two thick circles, just nearly 2cm thick. Place on the prepared baking tray. Score (cut but do not slice through) 8 wedges into each circle of dough. Bake for 15 minutes in the oven, until risen and browned. Split wedges, and serve warm.

FOOD FACT: ‘Crowdie’, a soft, fresh milk cheese, was made in Scotland for centuries.The first farm to flavor it with garlic only did so after their cows had escaped from their field, wandered into woods and ate wild garlic. The flavor that went into the milk was so good that garlic crowdie quickly became a favorite item.

Side/Snack

Edible Histories - 13

British

HISTORY

ottage pie is a classic WW2 dish. During the war various food dishes were adapted to ensure food stretched out for families for one whole week. Food rationing began in 1940. This meant each person could buy only a fixed amount of certain foods each week. Potatoes are a new world food that were first introduced in Europe by the Spanish in 1520. It was not until the 18th Century that British people enjoyed the potato. From then onwards the “Shepherd’s Pie” dish was created, which consisted of minced meat (usually lamb, when made with beef it is called “Cottage Pie”) then topped with mashed potatoes. These dishes were creative ways of producing leftover meat to give to families.

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Photo Credit - Rudi Riet, “Cottage Pie detail” March 17, 2008 via Flickr, Creative Commons Attribution

Cottage Pie Ingredients: 150g mince beef ½ onion 2 large potatoes 1 beef stock cube 1 tbsp plain flour 1 clove of garlic Small knob of butter Splash of milk Method Cook the mince sealing in a saucepan with a little oil, with finely diced onion and garlic. When mince is browned gradually add flour to mince, and when a paste is formed pour in enough warm water to produce a sauce around the mince. Continue cooking and gradually adding more water if it becomes too thick. Add beef stock and cook until mixture reaches a thick gravy-like consistency then set aside. Peel and roughly chop potatoes and add to boiling salted water. Cook potatoes until tender, and once done drain the excess water. Next add the butter to the potatoes, mash together, add milk and a pinch of salt and pepper. Add your pie filling to an oven-proof dish, top with the mash and bake in a moderate oven until mash is golden and filling is bubbling. Note: Cheese can be put on top of mash prior to baking as an optional extra.

FOOD FACT: There are similar versions of the ‘Cottage Pie’ which can be found in countries such as Bolivia, Chile, France, Russia, Brazil, Portugal, Argentina and many more.

Main Meal

Edible Histories - 15

Irish

HISTORY - Irish Cuisine

rish food primarily contains potatoes and cabbage and often described as “bland” because of these two basic ingredients. Potatoes, referred to as “praties” by the Irish, were first introduced to Ireland from South America and by 1688 becoming very much a part of the Irish diet. Food experts say a diet of potatoes and milk can give you the most sufficient supply of nutrients your body will need. Potatoes contain carbohydrates, some protein, calcium and niacin, and milk will contain mainly calcium and protein – all good for the body to grow stronger and have plenty of energy. Potatoes have long been considered a staple for the poor, which is why the Irish have relied on it throughout their difficult years in history. In 1845, Irish potato crop were affected by a fungus disease, resulting in famine which killed over millions of people, forcing many to emigrate primarily to America to escape starvation. Other food which was a staple part of the Irish diet includes “oats”, and “fish”. Oats were used to feed the family and also to support the livestock working on the fields. Meals such as oatmeal porridge and bread were cooked often. Fish have included halibut, cod, trout, herring, salmon and haddock and recipes such as fish soups and pies are seen as a large part of their diet.

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Photo Credit - mastermaq (Mack Male), “Crumble” May 4, 2008 via Flickr, Creative Commons Attribution

Fruit Crumble Ingredients: Fruit pie filling 80g Plain Flour 40g Margarine 20g Sugar 10g porridge oats (optional) Equipment: Metal tray Large bowl 2 Metal spoons Method: Preheat oven to 190째C. Place pie filling into metal tray. Rub Margarine into flour until the mixture resemble breadcrumbs. Stir in the sugar and porridge oats if used. Sprinkle crumble mixture over fruit. Press down lightly with back of spoon Bake for until top is lightly brown (about 20 minutes)

FOOD FACT: A crumble is a dish of Irish origin but was adapted by the British that can be made in a sweet or savoury version. It can also be traced to American cuisine during the European colonization of the Americas.

Dessert

Edible Histories - 17

American

HISTORY - American Cuisine

merican cuisine has various styles of food which have been influenced from other foreign nations.

The cuisine has a history dating back before the colonial period when the Native Americans had a rich and diverse cooking style for an equally diverse amount of ingredients. The style of cooking had changed vastly with European colonization dating back to 1492. This continued to expand into the 19th and 20th centuries with more immigrants from various nations across the world. The cuisines of America have included British, French, German, Italian, Spanish, Indian, Mexican, Japanese, Chinese and many more styles. In addition to cookery, cheese and wine have also been an important part in American cuisine.

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Photo Credit - citymama, â&#x20AC;&#x153;Turkey Tetrazzini from Saveurâ&#x20AC;? November 26, 2006 via Flickr, Creative Commons Attribution

Californian Spaghetti Tetrazzini Ingredients: 100g spaghetti Pinch salt 8g diced marge 10g grated cheese Sauce ½ small onion 10g marge 40ml apple juice 125ml chicken stock 1 bay leaf ½ chicken breast 1 teaspoon plain flour 35ml double cream Salt and pepper to taste Lemon juice to taste

FOOD FACT: You might think that this is a dish that originated in Italy or an Italian however it actually comes from the Palace Hotel in San Francisco. It was names after the person it was designed for, the great soprano Louisa Tetrazzini, an Opera star, who was a regular guest at the Hotel.

Method: Preheat oven to 180°C. For the sauce Peel and chop onion finely. Melt half the marge in a pan and add the apple juice, stock and bayleaf. Bring to the boil, add chicken and reduce heat. Cover and simmer for 10 minutes. Remove chicken from pan and bring the juices back to the boil. Strain the liquid. Put a pan of salted water on to boil. When bubbling add the spaghetti and cook until soft. Drain and rinse with cold water. Melt the other half of the marge for the sauce in a pan and add the flour. Gradually add the juices from the chicken. Simmer for about 10 minutes. Stir in the cream and cook until thickened Season with salt, pepper and lemon juice. Dice the chicken and add to the sauce mixture. Mix so that the chicken is covered. Place spaghetti into a greased dish and make a hollow in the centre. Pour the chicken mixture into the hollow. Cover with grated cheese. Bake in the oven for 20 minutes until the top is crispy.

Main Meal

Edible Histories - 19

Mexican/ Texan

HISTORY - Mexican Cuisine

exican cuisine is a style of cooking recognised for its varied flavours, colourful decoration and variety of spices and ingredients, most of which are native to the country. The traditional base ingredients of Mexican foods are typically corn and beans. Corn is also used to make dough for tortilla chips, tortilla wraps and tamales. Corn is also eaten fresh, either as corn on the cob or as an accompaniment or component of a number of dishes. Frequently used herbs and spices include oregano, cilantro, epazote, cinnamon and cocoa. Chillies are also added to most dishes, the most common of which is the chipotle chilli, a smoke-dried jalapeno chilli. Many Mexican dishes also include garlic and onions. Tex Mex cuisine is a term used to describe regional American cuisine that blends food available in the United States and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico. Some Tex Mex ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added.The cuisine is characterised by its heavy use of melted cheese, meat, beans and spices, in addition to Mexican-style tortillas. Dishes most would describe as Mexican, such as chilli con carne, nachos and fajitas, are all actually of Mexican-American origin.

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Photo Credit - archer10 (Dennis), â&#x20AC;&#x153;Mexico-2669 - Palenqueâ&#x20AC;? February 26, 2007 via Flickr, Creative Commons Attribution

Chicken Fajitas Ingredients 1 ½ chicken breast (into strips) Splash of oil ½ red pepper (sliced) ½ green pepper (sliced) ½ onion (sliced) Fajita spice to taste Method (Makes 2) Cut the chicken breast into strips and slice the peppers and onion. Heat a frying pan and add a splash of oil, when hot add the chicken and fry until nearly cooked. Add the onions and peppers and fry for another minute. Spoon some of the mix into a floured tortilla and add salsa or other dressing to taste.

FOOD FACT: The history of “fajitas” started in Texas. The first serious study of the history of fajitas was done in 1984 by Homero Recio as part of his graduate work in animal science at Texas A&M.

Photo Credit - Vanessa Myers, “Chicken Fajitas” December 31, 2009 via Flickr, Creative Commons Attribution

Side/Snack/Main

Edible Histories - 21

Mexican

HISTORY - Chilli

istorians say “chilli” can be traced back as far as the 17th century, originating from Spanish cooking and not Mexican cuisine. The first of these dishes to appear in the United States were in the southwest, most likely in the state of Texas. Chillis, can come in all shapes, sizes and colours ranging from the tiny, pointed and extremely hot, bird’s eye chilli to the large mild peppers, for example, like the “anaheim”. The indigenous people of the central Americas were known to be the earliest chilli growers and had emigrated from northern Europe around the time of 8000-10,000 BC. Today there are probably 400 different chillis grown, and are one of the most widely cultivated crops today, grown from the Far East, China, Japan, Thailand and Indonesia to India to Mexico. Some of the more commonly available fresh chillis include jalapeño, serrano, poblano, yellow wax, birds eye, habarnero and cayenne are now being stocked by many stores and markets.

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Photo Credit - deepdarksquid, “Chilli-Con-Carne-Recipe” August 27, 2009 via Flickr, Creative Commons Attribution

Chilli Beef Ingredients 250g ground beef ¼ white onion ½ red chilli (finely chopped) 1 tspn paprika 1 400g tins of chopped tomatoes 1 beef stock cube 1 clove of garlic (crushed) 1 tbsp chopped fresh coriander Method Fry off beef until cooked then drain off excess liquid. Sweat off onion until soft then add the beef. Add paprika, garlic and red chilli and stir for 2 minutes. Add the chopped tomatoes and beef stock cube. Simmer for 45 minutes then add chopped coriander then simmer for a further 5 minutes.

FOOD FACT: The hottest chili in the world currently is called the ‘Trinidad Moruga Scorpion’ (Capsicum Chinense) as of February 2012. The Scoville rating (a measurement of the spicy heat of chili peppers) of this chili can be up to 2,000,000. Compared to a jalapeno pepper with a rating up to 10,000, that’s extremely hot!

Side/Snack

Edible Histories - 23

Mexican

HISTORY - Guacamole

uacamole is an avocado-based dip originating in Mexico and was made during the Aztecs in the 16th century. It is naturally high in fats, protein and vitamins and help maintain good cardiovascular health benefits. Avocados were popular with the Spaniards and they liked them in three ways; with salt, with sugar or both. The popularity of avocados with the Aztecs were the fact that it was an aphrodisiac and also has the highest fat content of any fruit. The Aztecs fat diet were very low compared to the standards of people today. There are many varieties of the avocado, in which the most commonly grown are the “Hass”, “Gwen”, “Pinkerton”, “Bacon”, “Fuerte”, “Reed” and “Zutano”.

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Photo Credit - Stuart Spivack, “Guacamole” March 24, 2007 via Flickr, Creative Commons Attribution

Guacamole Ingredients 1/2 ripe avocado 1/2 ripe tomato ½ red chilli Juice of ½ lime Sprinkle of chopped coriander Salt and pepper to taste Method Cut the avocado in half and remove the stone. Scoop flesh out of the skin and place into a bowl. Deseed and chop the tomato and place in the bowl. Deseed and finely chop the red chilli and add to the bowl. Juice the lime into the bowl, add the coriander then mash all the ingredients together. Add salt and pepper to taste.

FOOD FACT: Mexican candy is not only a piece of Mexican food, but also a piece of Mexican art. The “Calaveras de Azúcar”, or sugar skulls, are specially prepared for the Dia de los Muertos, the Day of the Dead. Corn-flavored candy is also a typical product.

Side/Snack

Edible Histories - 25

Mexican

HISTORY - Tortilla

n northern Mexico and much of the United States, “tortilla” means the “flour version” or “little cake” and named by the Spanish conquistadors. Flour tortillas are the foundation of Mexican border cooking and even the diet is still the same today. Tortillas are traditionally grilled on earthenware utensils and used as bread, which is often filled and stuffed. Main dishes include “tacos”, “enchiladas”, “chilaquiles” (thin friend strips of tortilla coated with sauce and cooked in an oven) and “Mexican breakfast”.

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Photo Credit - Jessica Rossi, “Flour Tortillas” August 25, 2008 via Flickr, Creative Commons Attribution

Flour Tortilla Ingredients 120g plain flour 30g butter Pinch of baking powder Pinch of salt 60mls hot water Method Sift flour, baking powder and salt in to a bowl. Rub in the lard into the flour until its like a sandy texture. Stir in the water to the flour mix and knead into a ball. Knead the mix for 3-4 minutes and leave to rest for 10 minutes. Divide into 2-3 balls and roll out with a rolling pin.

FOOD FACT: Mexican food offers many health benefits.The authentic Mexican food is low in fat, while being high in minerals and vitamins.

Side/Snack

Edible Histories - 27

Mexican/ Spanish

HISTORY - Salsa

alsa can be traced back to the Aztec, Mayan and Inca periods. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. Salsa has been popularised and commercialised in the USA as a Mexican and Central American creation, however in Latin America there are many types of salsa that can be found. The Spanish were first exposed to tomatoes and this dish after they conquered the Aztecs (1519-1521). It was served with venison, wild turkey, lobster and fish. Some say it was the conquistadors who first called it salsa. Others say it was a Spanish priest and missionary named Alonso de Molina who named it in 1571.

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Photo Credit - Gudlyf, â&#x20AC;&#x153;Fresh Tomato Salsaâ&#x20AC;? July 10, 2009 via Flickr, Creative Commons Attribution

Tangy Tomato Salsa Ingredients 1 jalapeno pepper 100g deseeded ripe tomatoes ½ red onion 25g pineapple ¼ bunch coriander Zest and juice of ½ lime Splash of oil Salt and pepper to taste Method Deseed tomatoes and dice into small chunks and place in a bowl. Deseed jalapeno pepper and finely dice and add to tomatoes. Finely dice the onion and pineapple and add to bowl. Finely chop the coriander and add to bowl. Zest and juice the lime straight into the bowl. Add a slash of oil and stir all ingredients together. Add salt and pepper to taste.

FOOD FACT: ‘Tapas’ is not a type of food but a way of eating it. Tapa means cover and was traditionally a slice of cheese or ham placed over a drink.

Side/Snack

Edible Histories - 29

Chinese

HISTORY - Chinese Cuisine

ike the majority of Asian cuisines, Chinese dishes have several styles originating from different regions of the country. These are based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavours and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation. Major traditions of Chinese cuisine include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang. Of these cuisines the most commonly used in other parts of the world are Cantonese, Shandong, Jiangsu and Szechuan. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats and fowl. The cuisine is incredibly popular throughout the world, especially the Cantonese, Shandong, Jiangsu and Szechuan varieties, particularly in the Americas,Australia,Western Europe, Southern Africa and throughout other parts of Asia. However, most countries have their own interpretations and versions of these cuisines based on produce availability, eating habits and part of the world.

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Photo Credit - pink_fish13, â&#x20AC;&#x153;Sweet & Sour Chickenâ&#x20AC;? February 12, 2011 via Flickr, Creative Commons Attribution

Sweet & Sour Chicken Ingredients 2 chicken breast (or leg meat as a cheaper option) ½ green pepper Handful of pineapple Handful of bean sprouts For the sauce: 4 tbsp chicken stock 2 tbsp tomato ketchup 1 tbsp soy sauce 2 tbsp white wine vinegar 2 tbsp caster sugar Method Cut chicken and peppers into diced pieces. Measure out the ingredients for the sauce and mix together in a bowl and put to one side. Stir fry the chicken without colouring it — when nearly cooked add the pepper and bean sprouts and cook for a further 1 minute. Add the sauce ingredients to the pan and cook for a further 2 minutes. Turn down the heat if sauce is boiling too much. Serve with rice or noodles.

FOOD FACT: “Sweet and Sour” is a generic term that involves many styles of sauce, cuisine and cooking methods. It originated from China and is used in standard Chinese cuisine as well as some American and European cuisines.

Main Meal

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Thai

HISTORY - Thai Cuisine

mong the cuisines of Southeast Asia, Thai food is unique. Thai cuisine is distinct from Chinese and Indian cuisines, both of which influenced Thai cooking. The style is completely identifiable in it’s own right, incorporating all 5 tastes: sweet, sour, bitter, salty, and spicy. Thai people have taken foreign influences and transformed them into a unique cuisine of their own. Thailand was a cross roads of East to West sea routes causing it’s culture and cuisine to be infused with Persian and Arabian elements. Foreign recipes have been integrated with traditional Thai dishes, resulting in unique flavours that is unmistakably Thai. The influence of the foreign trade was important.The Portuguese brought their sweets to King Narai’s court in the 17th century. Some say Buddhist monks from India brought curry to Thailand. Indian curry and Muslim cuisine were introduced at a palace feast in honour of King Rama I at the turn of the 18th century. Some of these dishes are still popular today including Masaman curry and yellow curry. Masaman curry contains many dried spices including cinnamon and nutmeg. Yellow curry can be spiced with turmeric, cumin, ground coriander seed and red chillies powder.

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Photo Credit - sherrattsam (Sam Sherratt), “212” September 11, 2011 via Flickr, Creative Commons Attribution

Thai Green Chicken Curry Ingredients ½ tin coconut milk 50ml chicken stock ½ tablespoon Thai green curry paste 1 skinless chicken breast fillets, cut into thin strips 90g new potatoes, scrubbed and cut into chunks 2 spring onions, sliced diagonally ½ tablespoon lime juice 30g frozen peas 2 baby plum or cherry tomatoes, halved 1 tablespoon chopped fresh coriander

FOOD FACT: Salty, fermented fish sauce with fresh chilies (called ‘nahm phrik pla raa’) is the most important flavoring ingredient in Thai cooking. It is like salt to Americans and soy sauce to the Chinese.

Method (Serves 1) Prep: 10 mins | Cook: 25 mins Place the coconut milk, stock and Thai curry paste in a wok or large frying pan and heat until boiling. Stir in the chicken and potatoes, then bring back to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender. Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.

Photo Credit - Matias Dutto, “Green Curry with Chicken” March 4, 2007 via Flickr, Creative Commons Attribution

Main Meal

Edible Histories - 33

Thai

Thai Noodles

oodles are popular as well but usually come as a single dish, like the stir-fried ‘phat thai’ or in the form of a noodle soup. Many Chinese dishes have been adapted to suit Thai taste, such as ‘kuai-tiao ruea’ (a sour and spicy rice noodle soup). In Northern Thailand, ‘khao soi’, a curry soup with ‘bami’ (egg noodles), is extremely popular in Chiang Mai. Noodles are usually made from either rice flour, wheat flour or ‘mung bean’ flour and include six main types. Rice noodles are called ‘kuai tiao’ in Thailand and comes in three varieties: ‘sen yai’ are wide flat noodles, ‘sen lek’ are thin flat rice noodles, and ‘sen mi’ (also known as rice vermicelli in the West) is round and thin. Bami is made from egg and wheat flour and usually sold fresh. It is similar to the Chinese ‘mee pok’ and ‘lamian’. ‘Wun sen’ are extremely thin noodles made from mung bean flour which are sold dried. They are called cellophane noodles in English. ‘Khanom chin’ is fresh Thai rice vermicelli made from fermented rice, well-known from dishes such as ‘khanom chin kaeng khiao wan kai’ (rice noodles with green chicken curry).

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Photo Credit - Naotake Murayama, “Thai Style Fried Noodles” August 6, 2009 via Flickr, Creative Commons Attribution

Thai Noodles Ingredients: 100g dried noodles 3-4 tbsp oil for stir-frying 75g dry roasted peanuts, ground or roughly chopped with a knife Prawns (to taste) 1 egg 2-3 tbsp chicken stock PASTE: ½ red or green chilli (de-seeded if you prefer less spice) ½ teaspoon chopped garlic ½ ginger ½ Tablespoon. fish sauce ½ Tablespoon lime juice FRESH HERBS: A few fresh chives, chopped into small pieces 1 spring onion, sliced 75g bean sprouts

FOOD FACT: Soups are important to Thai cuisine, perhaps because they allow the use of small amounts of various ingredients boiled in a pot to feed many people.

Method: Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside. If you have a food processor or mini chopper - add the paste ingredients and process well, or simply mince the paste ingredients well and stir together in a cup. Set aside. Wash, rinse, and chop/slice fresh herbs. Set aside. Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around. Add 1/2 the paste plus the prawns.Also add 2 tablespoon chicken stock. Stir-fry for 1-2 minutes until shrimp are warmed through (if wok or pan becomes dry, add more stock). Now clear a space in the centre of the wok or pan. Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs). Push eggs and other ingredients aside and add 1 more tablespoon of oil to the bottom of the wok or pan. Now add the noodles plus all the remaining paste and stir fry one minute, or until noodles are cooked. Do a taste test. If not salty enough, add more fish sauce or if not spicy enough, add more fresh chilli, and toss well to incorporate. Remove wok from heat. Toss with fresh herbs and bean sprouts. Sprinkle noodles with peanuts.

Main Meal

Edible Histories - 35

Italian

HISTORY - Italian Cuisine

talian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th Century BCE. Italian cuisine is noted for its regional diversity, abundance of difference in taste and widely recognised as one of the most popular cuisines in the world. Italian cuisine is noted and characterised by its extreme simplicity, with many dishes having as little as four ingredients. The quality of Italian dishes relies heavily on the standard of the ingredients as opposed to its elaborate preparation. Italian dishes that are widely recognised throughout the world are often the creation of grandmothers as opposed to chefs, making the majority of recipes ideally suited for home cooking. This has helped to make Italian dishes so popular due to their accessibility and ease of preparation. The two most recognised Italian dishes are pasta and pizza. Pasta comes in hundreds of varieties and is distinguished by their shape and in some cases, fillings. Varieties of pasta include penne, macaroni, fusilli and filled pastas such as ravioli and tortellini. Pizza originated from Neapolitan cuisine, a region of Italy and was first seen by the Ancient Greeks who covered their bread with oils, herbs and cheese. Similar recipes were also created by the Romans such as a sheet of dough topped with cheese and honey and flavoured with bay leaves. The pizza that everyone knows today was originally known as the Neapolitan pie and was served with cheese and tomato.

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Photo Credit - missy, â&#x20AC;&#x153;Basic Pasta Dough Recipeâ&#x20AC;? June 27, 2009 via Flickr, Creative Commons Attribution

Pasta Dough Ingredients 200g 00 pasta flour 2 large eggs Splash of olive oil Method Place the flour into a bowl, then in a separate bowl whisk the 2 eggs with a splash of olive oil. Make a well in the centre of the flour and pour the egg in. Mix the flour and egg together to form a dough. Knead the dough for 5 minutes then place in the fridge to rest. Flatten the dough on a floured surface then set the pasta machine to the widest setting and run the dough through 5 or 6 times. Drop the setting down 1 click at a time and run the pasta through it. When the pasta is rolled out run through the spaghetti cutter. Place the pasta into boiling water and cook for 1-2 minutes Drain and serve.

FOOD FACT: â&#x20AC;&#x2DC;Pastaâ&#x20AC;&#x2122; is a staple food of traditional Italian cuisine and is very well-known worldwide. It is believed by food historians that Arabs (from Libya) first created pasta and this was then introduced during the Arab conquest of Sicily.

Side/Snack

Edible Histories - 37

Italian

HISTORY - Bolognese

olognese sauce is a meat-based sauce for pasta originating from Bologna, Italy - “ragù alla bolognese” in Italian,“sauce bolognaise” in French.The sauce dates back at least to the 5th century.The people of Bologna traditionally serve their famous ragù with freshly made egg-pasta tagliatelle. Outside of Italy, spaghetti bolognese is typically made and is also very popular. Bolognese sauce will usually contain a small of amount tomatoes or tomato paste in a rich sauce with meat and other ingredients. Also, usually served on thick pasta, as larger pasta shapes hold meat better than finer pastas. The base of Bolognese sauce is a soffrito, an assortment of aromatic and flavorful vegetables such as celery, onions, and carrots fried in olive oil and butter. Next, chunks of meat such as beef and pancetta are added to the soffrito to brown. A dash of milk or cream is added and the mixture is briefly stirred before white wine is poured in and the sauce is allowed to reduce, concentrating the flavor and creating a rich broth. Next, tomato paste and stock are added, along with a dash of butter and salt. The Bolognese sauce is stirred and then simmered gently until the meat breaks down.

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Photo Credit - Naotake Murayama, “Spaghetti with Ragu alla Bolognese” March 15, 2009 via Flickr, Creative Commons Attribution

Beef Bolognese Ingredients 250g lean minced beef ½ white onion 1 clove of garlic (crushed) Sprinkle of dried oregano 1 400g tins chopped tomatoes 1 beef stock cube 100mls water Method (Serves 3-4) Brown off beef until cooked through, drain off any excess liquid. Sweat off onions until soft then add cooked beef. Add the crushed garlic, dried oregano, stock cube and chopped tomatoes and simmer for approx 1 hour.

FOOD FACT: “Bolognese” sauce is a meat-based sauce for pasta originating from Bologna, Italy “ragù alla bolognese” in Italian, “sauce bolognaise” in French. The sauce dates back at least to the 5th century. The people of Bologna traditionally serve their famous ragù with freshly made egg-pasta tagliatelle.

Main Meal

Edible Histories - 39

Italian

HISTORY - Pizza

n one of its earliest forms pizza has been around since the Stoneage times and started as bread that was baked beneath the stones of the fire then seasoned after cooking and used as an edible plate. Pizza was considered a peasants meal in Italy for centuries. Historians agree that pizza like dishes were eaten by many people in the Mediterranean including Greeks and Egyptians. By the middle ages early pizzas began to take on a more modern look and taste due to the introduction of water buffalo which led to mozzarella cheese, this is still used in Italian Pizzerias today (they wouldn’t dream of using dried shredded cheese as used in American pizzas). Tomatoes were introduced to pizza in the 18th-19th Centuries, by the starving peasants, and this gave us what we now consider to be an Italian pizza (tomatoes were considered to be poisonous before this point). Pizza is a baked pie with seasoned tomato sauce, cheese and often other toppings such as spicy sausage and olive. The word pizza is believed to be from an Old Italian word meaning “a point,” which then became the Italian word “pizzicare,” which means “to pinch” or “Pluck.” Modern pizza has been attributed to a baker Raffaele Esposito of Naples. In 1889 he owned a restaurant called the Pizzeria di Pietro where he baked what he called pizza for the visit of the Italian King Umberto I and Queen Margherita.This of course is where the popular pizza Margherita gets its name.

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Photo Credit - Ted Major, “Pizza” March 3, 2010 via Flickr, Creative Commons Attribution

Pizza Ingredients: 1 teaspoon of fast acting yeast 150ml tepid (hand hot) water 1 teaspoon sugar 1 tablespoon oil 250g strong bread flour 1 pinch of salt 2 tablespoon sundried tomato pesto A selection of different toppings 75g cheese Equipment: Scales Large mixing bowl Measuring jug Baking sheet Cheese grater

FOOD FACT: Italians do not put meatballs on spaghetti: an average Italian meal is divided in two parts, primo piatto and secondo piatto. The primi include all the different pastas and risotti whereas the secondi category includes any meat and fish meals, complemented by a contorno, a side dish of vegetables. So, spaghetti would be a primo and meatballs a secondo...two different dishes!

Method: Preheat oven to 200Ë&#x161;C, gas mark 6. Add the yeast to the water, stir then add the sugar and the oil. Place the flour into a bowl and add a pinch of salt, add the liquid, then using a round bladed knife mix well into a soft dough that can be kneaded easily. Slowly add a little extra warm water if the mixture is too dry. Shape the mixture into a ball then place onto a lightly floured surface. Knead for 5 minutes or until the mixture is smooth and stretchy. Divide the dough into four and shape each piece into circles and place on a baking sheet. Grate the cheese. Spread the pesto thinly over the dough then top with your choice of toppings and grated cheese. Bake for about 20 to 25 minutes, until the cheese is melted and the base is crisp.

Main Meal

Edible Histories - 41

Italian

HISTORY - Lasagne

asagne is one of the most celebrated of Italian food staples. The term lasagne comes from the Greek word ‘lasagnum’ which actually means dish or bowl. The Romans then took this dish and used it to serve food with pasta like layers and fillings in between. This new type of dish spread across Europe and eventually reached Europe where it was first published in a cookbook. The early Italians changed the name from ‘lasagnum’ to lasagne which is what we now know it as. In modern terms lasagne now means layers of thin pasta, with meat, cheese and tomato sauce between.

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Photo Credit - denderello (Dennis Benkert), “IMG_0116” January 18, 2009 via Flickr, Creative Commons Attribution

Lasagne Ingredients: For the pasta: For the cheese sauce: 200g 00 pasta flour 10g butter 2 large eggs 10g plain flour Splash of olive oil 150ml milk 50g cheddar Âź teaspoon of mustard Salt and pepper to taste

Method: To make the pasta dough: Place the flour into a bowl, then in a separate bowl whisk the 2 eggs with a splash of olive oil. Make a well in the centre of the flour and pour the egg in Mix the flour and egg together to form a dough Knead the dough for 5 minutes then place in the fridge to rest To make the bolognaise sauce: Heat oil in pan and add chopped onions, cook until soft. Add chopped garlic and mince, stir until mince is cooked through. Add tomato puree, oregano, Lea and Perrins, Brown Sauce and chopped tomatoes, then leave to simmer gently while stirring occasionally.

For the bolognaise sauce: 100g mince 1/3 tin tinned tomatoes, chopped 1 small onion, chopped 1 clove garlic, chopped finely 2 teaspoon tomato puree 1 teaspoon Lea and Perrins 1 tablespoon brown sauce Oil

FOOD FACT: Lasagne is made with either flat noodles or rippled noodles. Rippled noodles are common in southern Italy but rarely used in Northern Italy. Rippled noodles are also popular in the United States.

To make the cheese sauce: Grate the cheese. Place the butter in a pan and melt the butter over a medium heat in a saucepan slightly. Add the flour, mustard, salt and pepper and stir. Gradually stir in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce. It is very important to keep stirring as the sauce will burn on the bottom of the pan if you donâ&#x20AC;&#x2122;t. Remove the sauce from the hob, about 2/3 of the cheese and stir until the cheese is well combined and melted. Putting it all together: Knead the pasta dough on a floured surface then roll out until about 2mm thick Cut the dough into rectangular shapes that fit the size of the baking dish (you will need 3 pieces) Place a layer of the dough on the base of the tin, then spoon half the bolognaise mix on top of it. Place another layer of the dough on top of the bolognaise mix. Then spoon other of half the bolognaise mix on top of it. Place your final piece of pasta dough on top and then cover with cheese sauce. Sprinkle the remainder of the grated cheese on top. Bake for about 30 mins at 200C in a preheated oven.

Main Meal

Edible Histories - 43

Italian

HISTORY - Tiramisu

he Italian translation for Tiramisu is “carry me up”. It is also known as Tuscan Trifle. Traditionally it is a dessert that usually consists of lady fingers dipped in liqueur layered with grated chocolate and thick, rich custard. It is only in recent years that mascarpone cheese has come into fashion. In the 17th Century a dessert similar to tiramisu was created in Siena, in Tuscany for a visit by the Grand Duke Cosimo de’Meddici III and was dubbed the dukes soup. Tiramisu became popular among the English intellectuals and artists who lived in Florence.The dessert eventually made its way to England where it’s popularity grew.

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Photo Credit - Kanko, “Alcohol Free Tiramisu” November 14, 2005 via Flickr, Creative Commons Attribution

Alcohol Free Tiramisu Ingredients: 100g Mascarpone cheese 1 egg 1 tablespoon sugar 4 lady fingers 1 tablespoon strong coffee 1 tablespoon milk 1 tablespoon cocoa powder Equipment: Metal tray 2 Small mixing bowls 2 Metal spoons Whisk Method: Pour coffee and milk into metal dish and add lady fingers. Make sure each is covered with the mixture. Leave to stand while you make the cream. Separate egg whites from yolks and place in two separate bowls. Mix yolks with the sugar and stir in cheese a little at the time. Mix well. Beat the egg white to form stiff peaks. Add to cheese mixture and gently mix in. Place on one side. Tip off any excess liquid from lady fingers and top with cream mixture. Sprinkle the top with cocoa powder.

FOOD FACT: Before eating a meal, Italians say to each other ‘Buon appetito!’ This means ‘Good appetite!’ and it is wishing everyone a good appetite so that they enjoy their meal. Italians often say that ‘a good appetite develops whilst you are eating’ - ‘L’appetito vien mangiando.’

Dessert

Edible Histories - 45

Italian

HISTORY - Risotto

ne of the oldest and most popular dishes in Italy today is risotto, and while the main ingredient was intentional the intention was anything but. During the 14th century BC, Arabs brought rice to Sicily and Spain during their time of control. The lands in Italy were ideal for the growth of this short grain, and it became a main staple in the regions for many years due to its abundance. The fields that harvested this rice brought by the Arabs were flooded and resembled nothing that the Sicilians were accustomed too. Regardless, they had no choice other than to harvest this grain unfamiliar to them.

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Photo Credit - Gudlyf (Keith McDuffee), â&#x20AC;&#x153;Risottoâ&#x20AC;? December 31, 2009 via Flickr, Creative Commons Attribution

Risotto Ingredients: 1 tablespoon oil 1 small onion, finely chopped 75g Arborio or risotto rice 2-3 mushrooms, finely chopped 300ml Hot chicken stock 1 rasher unsmoked bacon, finely chopped 1 tablespoon sweetcorn 1 tablespoon frozen peas 25g grated cheese Equipment: Wok Chopping board Sharp knife Wooden spatula Measuring jug Cheese grater

FOOD FACT: It is always a good idea to NOT wash the rice prior to cooking, as this will help keep the very important starch in the rice, which lends to the specific texture of the dish. You will achieve the best results for your risotto if you use a homemade broth, and this basically applies to any and all recipes requiring it.The better the olive oil, it is clear to understand the better the risotto will turn out.

Method: Heat the oil in a pan and add the onion, fry until soft. Add mushrooms and bacon and fry until cooked. Add rice and stir well so that it is coated with oil. Add a little stock, stirring until all the liquid had been absorbed. Continue to add stock a little at a time stirring each time until the liquid has been absorbed. (This will probably take about Â˝ an hour) Your rice should now look thick and creamy. Add sweetcorn and frozen peas, remove from heat, and leave to stand for 5 â&#x20AC;&#x201C; 10 minutes. Serve with grated cheese.

Dessert

Edible Histories - 47

Greek

HISTORY - Greek Pasta

asta (zymarika in greek) is a favourite dish when combined with meat or seafood. Greek cooking used many different types of pasta. Greek mythology proves that the ‘Greek God, Vulcan’ invented a device that made strings of dough. But research shows that he was in fact Roman not Greek! There is however some validity in the belief that the Ancient Greeks and Romans discovered some form of flattened dough that was baked rather than boiled. This was called Lagana and it is suggested that they used to layer it with meat or fish. Many sources say that Marco Polo introduced pasta to Greece from his Asian travels. Before the invention of refrigeration devices, pasta was considered a necessity in Greece. It was the way they preserved eggs and also to ensure that there was always something to eat, however simple. Most Greek pasta was made and dried at the end of the summer; although they were known to eat it fresh. Many traditional Greek regional recipes are made with pasta and meat but there were so many different ways that they prepared and seasoned it, they didn’t get bored with eating meat (or fish) and pasta all the time.

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Photo Credit - Vancouver Bites!, “Macaroni and Cheese” June 21, 2010 via Flickr, Creative Commons Attribution

Greek Macaroni Sunshine Bake Ingredients: ½ small onion ½ tablespoon vegetable oil 100g minced lamb ¼ tin chopped tomato ½ tablespoon tomato puree 40ml lamb stock ½ teaspoon mixed dried herbs 50g dried macaroni 100g greek yoghurt 1 teaspoon cornflour 1 egg 2 tablespoon parmesan cheese Salt and pepper to taste

FOOD FACT: Many Greek foods, including main dishes and salads, call for olives, olive oil, and lemons. Olive oil is one of the most common ingredients in Greek cuisine. It is used in salads, main dishes and as dipping sauce. Lemons provide the zesty flavor Greek dishes are known for.

Method: Preheat oven to 180°C. Peel and chop onion finely. Heat oil in a pan and fry the onion until soft. Half fill a pan with water, add macaroni and a pinch of salt, cook until softened. Add tomatoes, tomato puree, seasoning, stock and herbs and bring to the boil. Lower heat and simmer for about 20 mins until stock reduces – you need to stir this occasionally to stop the mixture burning on the bottom. Spoon the meat into a shallow dish. Beat together yoghurt, cornflour, egg and half the cheese. Mix one third of the mixture with the cooked pasta and spoon over the top of the meat. Pour the remaining mixture over the pasta, sprinkle with the rest of the cheese. Bake in the oven for about 25 – 30 minutes until golden brown on top.

Main Meal

Edible Histories - 49

World

HISTORY - Corned Beef

orned beef is a salt-cured brisket, referred to as corned beef because it was traditionally stored in barrels or cooked in a crock with coarse grains of salt, also called “corns of salt.” While salting beef does have origins in Ireland, beef was traditionally used for exports. Beef that was available in Ireland was typically quite expensive and most could not afford it. Salted pork and bacon were more inexpensive and thus more commonly eaten. After the potato famine, many Irish immigrants arrived in America where the price of corned beef was more inexpensive and accessible. By the 1920s, corned beef and cabbage developed an association with St Patrick’s Day celebrations as an Irish American tradition.

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Photo Credit - autonome (Dietrich Ayala), “Corned Beef” March 19, 2012 via Flickr, Creative Commons Attribution

Corned Beef Loaf Ingredients: ½ tin corned beef 1 hard boiled egg 1 egg 100g breadcrumbs ½ onion 15g lard 1 - 2 tablespoons milk Pinch sage Salt and pepper to taste Method: Preheat oven to 180°C. Heat lard in frying pan and fry onion until soft. Grease and line a metal tray with breadcrumbs. Mash the corned beef with a fork. Mix with corned beef, the rest of the breadcrumbs, sage, egg, salt and pepper and milk to form a sticky mixture (adjust milk at this point). Put half the meat mix into the tin and flatten out. Cut egg in half lengthways and place on meat mixture. Place the remainder of the meat mixture over the egg. Cover with greaseproof paper. Bake in the oven for 40 -45 minutes.

FOOD FACT: Beef is good for bones and teeth. It enhances immunity against infections of ear etc., and prevents blood vessel walls from damaging. Moderate consumption of lean beef is altogether good for cardiovascular health and to prevent cancer risks.

Main Meal

Edible Histories - 51

World

HISTORY - Pie

he need for food that was both nutritious and easy to carry, but lasted on long journeys was initially solved by taking live animals and a butcher and cook along on the journey. However this took up precious space. Historians believe that the Greeks originated pie pastry. This was a flour-water paste wrapped around meat. This was then cooked to preserve the meat and seal in the juices. Later fat was added and the pastry became more like that which we know today. Pies are still a staple diet of people that travel and working people in the colder northern European countries. Filling vary based on the available meat and locally farmed crops.

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Photo Credit - edwin.bautista (edwin), â&#x20AC;&#x153;Deep Dish Chicken Hot Pieâ&#x20AC;? May 23, 2010 via Flickr, Creative Commons Attribution

Chicken Pie Ingredients: Equipment: ½ chicken breast Metal tray 150ml milk Measuring jug 15g plain flour (for sauce) Scales 15g margarine (for sauce) Saucepan 200g self raising flour Large bowl 100g margarine Rolling pin ¼chopped onion Round bladed knife 1 slice ham Chopping board Mixed herbs Sharp knife Salt and pepper to taste Wooden spoon Baking tray Method: Preheat oven to 200°C Place chicken breast in metal tray and cook for about 20 minutes or until juices run clear. Remove from oven and leave to cool. To make the sauce; melt margarine in saucepan and add the flour, remove from heat, add salt and pepper to taste. Gradually add the milk until and mix until smooth. Return to heat and stir continuously until sauce thickens and boils. Leave to cool. To make the pastry; rub margarine into the flour until it resembles breadcrumbs. Add a pinch of salt to taste. Mix to a soft dough by using a small amount of water. Roll out pastry and cut into a large circle. Cut up chicken and ham into small pieces and finely chop the onion. Combine sauce with the chicken, ham and onion and add a sprinkle of herbs to taste. Place the mixture into the centre of your pastry and wet around the edges. Fold pastry over to form a pasty shape. Pinch the edges to ensure a seal is made. Place on a baking tray, paint with egg wash and cook until pastry is golden. (This recipe has been brought in by Abbey Kerrigan, it is a something that her Nan makes.)

Main Meal

FOOD FACT: An average dish of cooked chicken meat weighting about 4 ounces, contains 337 calories. If you fry it, then the calories almost double.

Edible Histories - 53

World

HISTORY - Apple Pie

ie-like pastries date as far back as the Ancient Egyptians. The tomb walls of King Ramses II (ruled 1304-1237 BC) contained etches of pies. The first pies, although they had a pastry crust, it was not pastry as we know it today. It was not eaten and was really just a container for the filling. This type of pastry was known as a cofyn. The English apple pie dates back to the 14th century, with the first recipe printed by Geoffrey Chaucer in 1381.They originally had a filling of apples, figs, spices, pears and raisins. The traditional way to serve apple pie in many parts of England is with cheese and in commonwealth countries it is often served with ice-cream, custard or double cream.

54 - Edible Histories

Photo Credit - Randy Son Of Robert (Randy Robertson), â&#x20AC;&#x153;Crumblesâ&#x20AC;? November 22, 2007 via Flickr, Creative Commons Attribution

Apple Pies Ingredients: 100g Flour 50g Margarine 25g Sugar Apple pie filling Water Egg wash Equipment: Scales Large mixing bowl Bun tin Fork Teaspoon Round bladed knife Large and small cutters Measuring jug Pastry brush Method: Preheat oven to 200Ë&#x161;C, gas mark 5.

FOOD FACT: Apples, potatoes, and onions all taste the same when eaten with your nose plugged. This shows the nose plays the incredibly important part in the sense of taste. The fact that the three items have a similar consistency makes it virtually impossible to identify them without the sense of smell.

Place a little cold water in a jug. Place the flour, sugar and margarine in a mixing bowl. Rub fat into flour and sugar until it resembles breadcrumbs. Add the a little bit of water and mix into dough. Flour your worktop and roll pastry out until about 5mm thick. Cut out large and small circles for your pies; place the larger circles in the bun tin. Add about half a teaspoon of apple pie filling to each bottom. Wet the backside of each of your lids and place over the apple filling. Stab each pie with a fork and paint with egg wash. Bake for about 15 to 20 minutes, (the top of the pies should be golden brown).

Dessert

Edible Histories - 55

World

HISTORY - Chocolate Cake

hocolate was a precious substance that was used for religious ceremonies.

During the first half of the 19th Century a typical chocolate cake was a yellow spice cake that was meant to accompany a chocolate drink. It then progressed to having chocolate icing but did not actually contain chocolate until the middle of the 19th Century and became what we now know as chocolate cake in the beginning of the 20th Century. In the 1980’s indulgent chocolate cakes were extremely popular and in the 1990’s individual cakes with liquid centres often infused with exotic flavours became popular. Now we have many different types of chocolate cake from fudge cake to drier plain chocolate cakes, some covered with icing or fondant and others just with a sprinkle of icing sugar the options are endless. Chocolate cakes that are popular now are rich flourless cakes which are often moister and use a product such as ground almonds to replace the flour.

56 - Edible Histories

Photo Credit - CeresB, “Chocolate cake” August 9, 2011 via Flickr, Creative Commons Attribution

Double Chocolate Cakes Ingredients: 100g Margarine 100g Sugar 75g Self raising flour 2 Eggs 25g Cocoa powder 25g Chocolate chips Equipment: Scales Large mixing bowl Small bowl Cake cases Bun tin Wooden spoon Desert spoon Fork

FOOD FACT: Dark chocolate has been proven in studies to lower blood pressure and is considered healthy chocolate. The same is not true of milk chocolate or white chocolate. If you eat dark chocolate to lower your blood pressure, you have to balance the calories somewhere else in your diet.

Method: Preheat oven to 190Ë&#x161;C, gas mark 5. Place the sugar and margarine in a mixing bowl and beat with a wooden spoon until light and creamy. Break eggs into a small bowl and beat with a fork. Gradually add to your sugar and margarine mixture a little bit at a time beating well after each bit you add. Add the flour and cocoa powder and mix gently. Add the chocolate chips and mix gently. Share the mixture between 12 cake cases using the desert spoon. Place cake cases in a bun tin. Bake for about 15 to 20 minutes, (the top of the sponge should spring back when lightly pressed).

Dessert

Edible Histories - 57

World

HISTORY - Bread

read has been made for at least 8000 years, but back then it was a very different form from what we call bread today. It used to be crushed flour mixed with water and cooked on a flat stone. Legend has it that a young Egyptian forgot his dough and left it long enough for it to ferment; he then went on to make the first leavened bread. From here the Greeks took over and developed bread making skills. It is said that the first loaves were in bakers shops in Rome by the year 100bc. At this time they were stamped with the bakers initials and baked in a public oven. Bread was rarely made from wheat as this was scarce instead it tended to be made from rye, barley, oats, millet beans and peas. It was the Normans that introduced yeast into bread although the locally grown wheat did not rise very well so it was often used as plates (trenchers). The 20th Century saw the mass production of bread; some of the sliced loaves of now bear little resemblance to the original hand crafted product.

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Photo Credit - GoonSquadSarah, â&#x20AC;&#x153;Breadâ&#x20AC;? December 24, 2010 via Flickr, Creative Commons Attribution

Quick Bread Ingredients 375g Strong Bread Flour 1 tablespoon Yeast 1 tablespoon Sugar ½ teaspoon Salt 240ml warm water 2 tablespoons Oil Method Preheat oven to 220C. Place ¾ of the flour, sugar, yeast and salt into a large bowl. Mix together. Pour in hot water and oil and mix until combined. It will be sticky. Add the rest of the flour in small amounts until the dough is no longer sticky. Knead for about 5 minutes until the dough is elastic and smooth. Place dough back in the bowl and leave to rise until double in size (about 30 minutes). Knead the dough back down to its original size and divide it into three equal pieces. Roll into sausage shapes and plait. Place on a baking tray and leave until doubled in size (about 30 minutes). Bake for 30 to 40 minutes until golden brown.

FOOD FACT: The term “Baker’s Dozen” equals to ‘13’ and not ‘12’ because bakers would receive severe punishments if they shortchanged their customers. So to avoid this they would give 13 for the price of 12 for “insurance”. However, this is the oldest known source so the origin is questionable.

Side/Snack

Edible Histories - 59

World

HISTORY - Cookies

hen the Romans conquered England they tried to fight the Scottish, but thought them invincible. Scottish Highlanders were noted for carrying oatmeal in their pouches and it was said that the English used to say: “A grain which in England is generally given to horses, but in Scotland supports the people.” The Scottish then replied: “England is noted for the excellence of her horses; Scotland for the excellence of her men.” It was towards the end of the 1800’s when oatmeal first appeared as cookies. Since then there have been many variations worldwide and America even has a National Oatmeal Cookie Day on April 30th. Using oats in cookies is by far the most common use of oats in the United States.

60 - Edible Histories

Photo Credit - slgckgc, “In The Cookie Jar” March 2, 2009 via Flickr, Creative Commons Attribution

On The Road Cookies Ingredients 50g margarine 120ml vegetable oil 200g brown sugar 100g white sugar 1 egg 60ml water 1 teaspoon vanilla 150g flour 1 teaspoon salt ½ teaspoon baking soda 300g oats Method Preheat oven to 180°C. Soften margarine (a few seconds in the microwave will do this). Mix softened margarine, oil, brown sugar and white sugar together and mix until creamy. Add the egg, water and vanilla and stir. Add flour, salt and soda and stir again. Mix in porridge oats. Grease baking tray. Drop spoons of mixture onto a greased tray and cook for about 10 – 12 minutes (no more than 8 per tray, evenly spaced as they spread out a lot). When cooked remove from baking tray with a flat knife and place on cooling rack. You can now repeat 7, 8 & 9 until you have used all the mixture.

FOOD FACT: Soft cookies should be stored in a well sealed cookie jar with half an apple or a slice of bread with them to provide moisture. Change the apple or bread regularly.

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Edible Histories - 61

Southend YMCA Newlands, 85 Ambleside Drive, Southend-on-Sea, Essex, SS1 2FY Tel: 01702 301301 www.southendymca.org.uk ‘Edible Histories’ has been funded by ‘Heritage Lottery Fund’, the booklet has been designed by Southend YMCA. Recipes: Michelle Gater & ‘Edible Histories’ volunteers Edits: Michelle Gater/David Cheung Design: David Cheung Proofing: Syrie Cox/Michelle Gater An online, downloadable version is available at www.southendymca.org.uk