Devilled Chicken Recipe Branston Pickles
Giovanna Qiu
We have a different devilled chicken recipe that's been in our family for 70+ years brought over to Northern Ireland by my Mum who's from Durham - it was her family recipe that uses Branston pickle (panyan pickle originally), mustard powder, margarine, curry powder and a few other ingredients.
Disgusting foods- 1/ anchovies, I bit into one from a plate of hors douvers as we called them, at a wedding reception in the early 1970s, but had to make a quick exit to spit it out.
2/ we went to KFC once, around the same era.
Agree. Not fond of brussels sprouts (although I love them now!) or spinach, or silver beet, or ANYTHING with offal in it, such as steak and kidney pie. Just about edible if you could disguise the kidney with LOTS of tomato sauce. Amazingly, my mother knew how to cook tripe so it was edible; smothered in lots of white sauce with bacon bits in it. If only she were still here to pass on the secret! Then there were lambs brains; very difficult to eat without puking. I had to imagine my favourite comic characters to distract myself from the revolting texture and taste.
I still love a well made pressed tongue, chilled and sliced thinly and made into a sandwich or used as the meat with salad. Pickles and sauces such as HP, Tomato, Mustard pickles, Branston pickles etc go great with it. Similar for Pork Brawn.
True, but in the spirit of the day those early Aussie pasta and curry dishes were the bleeding edge of home culinary excellence. More so when very well cooked due to a mistaken belief food needed to be mush and each mouthful chewed 24 times to ensure the nourishment could be digested.
I guess many of us could add a long list of poorly flavoured, over cooked mushy every day dishes to this topic as bizarre and disgusting. In particular if you were born in another country, and sitting down to an Aussie style home cooked meal.
My dad (an experimental cook) used to make macaroni and cheese, but instead of cheese, he made a peanut butter sauce. Yuk.
(On the other hand, I love Brussels sprouts! Never had them as a child, for some reason.)
Food likes and dislikes are 90% handed down from parents. I have always taken the view of eat it, and then if you like it, find out what it was. Most of the foods being classified as yuk are so because of their preparation, if you know how to cook it, almost anything can be an enjoyable meal. I grew up in wartime and post war Britain and one learned to eat anything because frequently you did not know where the next meal was coming from. Today we are spoiled by over availability of convenience food most of which leaves a lot to be desired in the way of nutrition quality.
I recall Mother wanting me to eat tripe when I was a kid. I hated it. Turned out so did she, but she thought it was one of those things a person should try at least once. Dad ate the leftovers. He loved offal. Mum and I thought offal was AWFUL.
When we were on a group cruise from Hong Kong to Halong Bay and Hainan Island and return in 2001, a number of dishes were brought to the table including a large platter of chicken feet that no one even attempted to try.
There is mince and there is mince. If one can get fresh mince using prime cuts, it is very good and should smell no differently to raw meat. If one buys mass produced mince using any cut, then the quality while more standardised, is less desirable in terms of taste and texture. Mince is seen today as a cheap meat, rather than a specific meat product for particular recipes.
I could not believe that Coles has the temerity to charge $18/kg for beef cheeks now when a few years ago they never stocked them, and the independent butchers presumably gave them away as pet food or put them in the mince.
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