Staffordshire Lobby Recipes

STAFFORDSHIRE BEEF LOBBY

Steps:

• Put the meat, onion and pearl barley in a large pan and cover with water
• Bring to the boil and then simmer gently on a very low heat for 40 minutes
• Stir occasionally to prevent it from sticking
• Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice
• Add the vegetables to the pan and top up with Knorr Zero Salt Beef stock to cover the veg
• Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender
• Continue to stir occasionally to prevent it from sticking to the bottom of pan
• Season to taste
• Serve in big bowls with chunky bread

POTTERIES LOBBY

Steps:

• This is a one pot dish but make sure it is a large pan ( with lid) capable of containing all of the ingredients Half fill the pan with cold water. Place the stewing beef into the pot and add salt and black pepper. Gradually bring the pan to the boil (important to do this slowly). As the pot comes to the boil you will notice that a brown foam starts to form on the top of the pan, you need to skim this off the top of the pan (take your time as this may require 2 or 3 goes) - discard the foam. Once you are happy that the meat has finished giving off the foam add the Onions, Stock cubes, Pearl Barley, and the oregano and place the lid on the pan. Bring to the boil, then reduce heat and slow simmer for 45 mins. Then add; Carrots, Parsnip, Celery, Leeks, and Turnip, Replace lid and bring back to the boil, then reduce heat and slow simmer for a further 45 mins. Then add Potatoes and again bring back to the boil. Reduce heat and slow simmer for a further 30 mins stirring occasionally. Serve in hearty portions in bowls - best served with fresh crusty bread. Full of goodness and delicious - hope you enjoy.

STAFFORDSHIRE OATCAKES

Steps:

• Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours in a cool place).
• Once ready to cook the batter, whisk in the baking powder until well combined.
• Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.
• Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.
• Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.
• Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm.
• When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately.