289307 Thu May 16 21:06:54 -0700 2002 10 27 General Chowhounding Topics 0 1565692 For our friends across the pond, expats and any anglophiles out there I need some suggestions for "classic" english food that could be served for a large party - hot, cold, stations - but more finger food or very small plates - not a buffet meal. Eg: Small cones of fish fingers and chips, sheppard's pie mini tartlets, chocolate bisquit cake, What did your family serve to guests on special occasions? Thu May 16 21:06:54 -0700 2002 0 tigerwoman 1 1565696 I would have some smoked salmon (scottish) possibly kippers if available Thu May 16 21:40:17 -0700 2002 1565692 0 celeryroot 1 1565705 How about Scotch Eggs - hard-cooked eggs wrapped in sausage meat and fried up nice and brown. You could slice them in half, pole to pole, and serve with a bit of grainy mustard. Maybe intersperse them with deviled eggs? (I don't know that deviled eggs are particularly English but, then again, I don't know that they're not...) Thu May 16 22:51:39 -0700 2002 1565692 0 Deenso 1 1565736 How about scones, cut up, topped with a raspberry jam and a dollop of clotted cream. Mini cheese sandwiches consisting of bite size squares of crustless white break with a shredded cheese mixture inside (typical pub sandwich.) Mini squares of yorkshire pudding. Or, for an easier version, popovers. Brown bread with sweet butter, although that's probably more Irish. For food that's less on the special occasion side and more on the working class meal side, mini steak and kidney turnovers. Beans on toast or baked potatoes are a pretty common meal- how about making potato croquettes with a depression in the middle and spooning in some beans (in tomato sauce, not a sweet molasses sauce.) For desserts, some sort of steamed pudding or trifle would be authentic. Fri May 17 09:17:12 -0700 2002 1565692 0 Chris VR 1 1565760 Sausage rolls -- sausages wrapped in pastry. Like English pigs in a blanket. Really good English cheeses -- actually, one of my favorite things is Hobnobs (an oaty cookie but not too sweet) with Stilton cheese on top. I also like the combination of Farmhouse extra mature cheddar with Major Grey's mango chutney. Lamb with mint sauce -- very English. Beef with cumberland sauce. Chicken with Bread sauce. All could be made into small canapes or help yourselfs. Fri May 17 10:24:08 -0700 2002 1565692 0 Caitlin Wheeler 1 1565798 Samosas are the fave, true party food of England and part of a tradition going back at least to the 60s as cocktail party food (stemming of course from the much earlier colonial connection and love of curry). Fri May 17 12:50:24 -0700 2002 1565692 0 lucia 1 1565807 Oh come on! No one is even going to say it? Ok, let me be the one: Chip Butties. Directions: Step 1.Make some chips (french fries for us yanks) 2. Get some gooey white bread (Wonder or equivalent) 3. Butter the bread (marg is fine also) 4. Place chip in bread. 5. Add sauce (ketchup, catsup, etc....) 6. Roll together and serve. Fri May 17 14:14:51 -0700 2002 1565692 0 bigskulls 2 1565843 Why stop there (there being just over the border of Yorkshire)? How about bacon butties? Same recipe, just substitute bacon for the chips. Oh, make sure you have some mushy peas alongside. Fri May 17 17:37:27 -0700 2002 1565807 0 Deven Black 3 1565885 What is the origin of "butties"? That the filling is on (supposedly) buttered bread? I'm really curious. Fri May 17 20:59:23 -0700 2002 1565843 0 CTer 4 1565918 I don't know. I worked with a Yorkshire lad who taught me the joys of his native foods and that's what he called them. If you're really interested in finding out (and in word origins generallyh, there's a wonderful website called World Wide Words, editing by Michael Quinion who is, I believe, the editor of the Oxford English Dictionary. You can email him at editor@worldwidewords.org, or visit his site via the link below. Link: http://www.worldwidewords.org Sat May 18 07:25:28 -0700 2002 1565885 0 Deven Black 2 1566653 British food and British food names. LOL. Mmmm let's batter and fry the butty; ) Anyway I have to laugh or I will cry: I stayed in Yorkshire for a month when I was 9 and between the butter, cheese, custard and Cadbury, gained almost ten pounds. ANYWAY, Tigerwoman, for your gathering: Christmas Day once, a friend served pieces of grilled (well, fried or broiled) turky franks (a sorry substitute for real bangers) at room temperature with a sauce (Possibly Branston Pickle but I am not sure). It was strange at the time with the turkey franks but maybe with real bangers it would be better. Anyway, it seemed authentic. (My English friend ate most of it up, though hardly anyone else would.) Branston Pickle is a great condiment and is available in food stores that stock British products. You could make some serious hor d'ouvres with it using cream cheese or chedder cheese. Or just use your imagination... : ) Have fun. eu Thu May 23 09:42:46 -0700 2002 1565807 0 epicure-us