Back in Tudor times. these little tarts would have been eaten by Henry VIII…apparently. But they’ve died a death recently, apart from in Richmond where there is one Bakery who are still making them to the traditional method (I’m presuming the one that includes rennet, but if you search the web you’ll find loads of different recipes).
I saw Newans featured on Jamie & Jimmy’s Friday Feast last week and decided then and there that i was going to give the Maids a bash. The first hurdle was finding a workable recipe, so i went for Delia’s version. But i didn’t realise just how hard it would be to get “Curd” cheese. Not “cream” cheese…”curd” lol. So in the end i had to settle for Quark (as there was no way i was straining cottage cheese for hours through muslin). I will definitely try them again, using curd cheese. Im sure they sell it in places like Fortnum & Masons or Selfridges Food Hall.
Mine didn’t end up looking as pretty as Delia’s (or Newans) but they were very tasty. Like tiny little cheesecakes. Although my son said they could do with being a bit more lemony lol
Perhaps this can be my next project…..make every Maids of Honour recipe i can find to see which one is the best lol. I could also do savoury ones, different flavours (like Jamie & Jimmy did), different cheese..ooooo…Ricotta…and i also need to take a trip to Richmond 😉
Dinner this evening was inspired by Nigel’s Lamb Stew from The Kitchen Diaries, but when it comes to Stew, i like to do my own thing.
Vikki’s Lamb Stew
- 100g Pearl Barley
- 1 large white onion, root left on, quartered
- 1 large parsnip, peeled, cut into chunks
- 3 large carrots, cut into chunks
- Small new potatoes (allow 2 or 3 per person)
- 2 Celery stalks, but into chunks
- A couple of Bay Leaves
- Thyme or Rosemary (chopped)
- Lamb Stock cubes (2)
- Lamb (any cut you want, amount dependant on how many people eating)
I got a bargain in Waitrose…3 large pieces of fillet (that were meant for roasting) for a tenner! (not bad for a family of 6!) So i just cut each one in half.
Place the Pearl Barley in a saucepan and boil for 25 minutes (Nige suggests this, my gran just use to throw it in so who knows) and while thats cooking add everything else to a large casserole dish or slow cooker, crumbling the stock cube. Drain the pearl barley and add to the pot then add enough water to cover and whack it in the oven (or put the lid on the slow cooker). Nige’s recipe said to check and skim off froth, but i never had any lol.
Cook for at least a couple of hours (i did mine for about 3 1/2 in the oven) and serve with savoy cabbage and chunks of bread.
Ok, so it doesn’t look particularly pretty, but, ooooo, was it tasty! 🙂 The Hubster has already requested any leftovers for his lunch tomorrow.