The Plain Loaf

I happened to be entering a major supermarket one morning when I was accosted by Hazel, a reader of the blog, from Portaferry, County Down.

Hazel was quite effusive about my alter ego, Lord Belmont, reminding me of past articles including the one about Irwin's Nutty Krust high-fibre wholemeal plain loaf, which was made until March, 2020.

Mark Thompson the wrapper, in fact.

Here was a loaf of bread which was a perennial favourite of mine: Irwin’s Nutty Krust high-fibre plain loaf.

It toasted very well indeed.

Some batches had a tendency occasionally to be slightly misshapen upon purchase, which necessitated trimming the edges a little for insertion into the toaster.

No matter.

The lucky birds used to get the crumbs.

The standard white Nutty Krust loaf remains on the shelves and continues to be popular.

THE PLAIN LOAF  is a traditional Ulster-Scots style of loaf.

It has a dark, well-fired crust on the top and bottom of the bread.

There is no crust on the sides due to the unbaked loaves being stuck together in batches, baked together then torn into individual loaves afterwards.

This style of bread does not fit well in most modern toasters due to the greater height of the loaf.

This was once the more widely available style of loaf in comparison to the now more common pan loaf.

Irwin's bakery is based in Portadown, County Armagh.

First published in November, 2012.

Tiptree Tomato Ketchup

I've been fond of tomato ketchup since I was a lad in short trousers.

Forty years ago there was little choice other than the famous Heinz variety.

I remain unenthusiastic about the Heinz ketchup, one factor being its viscosity.

In comparison with Tiptree ketchup it's quite thin.

The percentage of tomatoes in Tiptree ketchup probably remains at 75%.

I must have consumed unimaginable amounts of the stuff over the decades.

The peculiar thing is that, when I was ten years old, I enjoyed corned-beef sandwiches with salad-cream; whereas my pal, John, insisted on ketchup!

Tiptree Tomato Ketchup by Wilkin and Sons is the best, to my mind.

I really ought to be a shareholder in the company, given the amount of their ketchup I consume.

The first Tiptree conserves were made in 1885 on the Tiptree estate in Essex and are still made there to this day.

Fruit crops include strawberries, loganberries, mulberries and damsons, to name but a few.

The signature fruit is the Little Scarlet strawberry, a tiny wild variety, originally brought to the United Kingdom by the Wilkin family in the early 1900s.

It is believed that they are unique in the world in growing this difficult crop.

Wilkin's received their first Royal Warrant from GEORGE V in 1911 and remain Royal Warrant-holders to this day, as purveyors of Tiptree products to Her Majesty The Queen.

Their products are available in over seventy countries, on luxury cruise-liners, in de-luxe hotels and on leading airlines.

First published in October, 2009.

Honey & Nut Bran Flakes

Polite Request to Tesco and others: Please would you consider re-introducing honey and nut bran flakes?

Most supermarkets sell honey and nut corn flakes.

Does any supermarket or retailer now sell them? This was my favourite breakfast cereal until, quite suddenly, it disappeared from the shelves several years ago.

The supermarkets may have used the same supplier or source for honey and nut bran flakes, because Tesco and Sainsbury ceased selling them at roughly the same time.

Can this cereal have been so unpopular? 

Preferred Dictionary

There was an old dictionary which we had had for many years. I think it originally belonged to my grandparents and dated back to the 1930s. It was entitled Nuttall's Standard Dictionary Of The English Language, and continued "based on the labours of the most eminent lexicographers" etc.

I found it the most excellent reference book, because it also included pronunciations, derivations, useful information and more besides. The old dictionary been showing its age and was increasingly held together by masking tape. There were loose pages, too; and it was dog-eared.

On Ebay, I noticed a 1964 version of Nuttall's for sale and decided I wanted it. It hasn't been published for twenty-five years or so and the publisher, Frederick Warne, has been taken over by Penguin.

I took a chance and offered the princely sum of ten pence; postage was six pounds due to the weight.

I won the bid! It's in great order for its age; much better than our older one. It's got thumb-marks at the edges for easy reference too.

Nuttall's is particularly useful to those - viz. Timothy Belmont - with a tendency towards pedantry!

Here is an example: the entry for the adjective Heinous:-

heinous, a. hay-nus, characterized by great wickedness; hateful; atrocious. (Fr. haineux.)

Note its pronunciation. Many today pronounce it as in hee rather than hay!

Last Published in September, 2009.

John Dory's: Still Great

I'd intended going to see a movie in Belfast last night. I even considered having a meal as well. Victoria Square came to mind; parking at Gloucester Street and walking a few minutes to the complex. The Odyssey Pavilion also came to mind; though there's not the same choice of restaurants at the Odyssey as at Victoria Square. The Film? The Young Victoria. Anything with Julian Fellowes' involvement must be good (Brideshead Revisited comes to mind).

In the event, I couldn't be bothered! The weather was dreary last night, so I battened down the hatches. Not before jumping into the two-seater and motoring over to the preferred fish-and-chip emporium, John Dory's.

Dory's remains a force to be reckoned with, in the heady world of cod-fish and fried spuds. They continue to give their rivals a good battering (forgive the floury language please). I tried a new fish-and-chip shop several weeks ago; however, I'm pleased to say, Dory's remain as principal purveyors of traditional fish suppers to the Belmont household (and possibly the Earldom itself).

They run a professional, well-oiled and sedulous operation; consistent standards, too, in my experience. Last night the chips, in particular, had real flavour. Sometimes chips can be tasteless; not this variety. The onion rings were freshly prepared, very large and, again, using real onion slices with a golden batter. It was a generous portion for £1.70.

So I whacked the stuff in the boot and whizzed back to put the old feet up, figuratively speaking.

Oz And James: A Splendid Partnership

Here is a programme I really enjoy: Ozzie Clarke and James May are off, yet again, on their travels in a Grand Tourer; namely, a Rolls-Royce Corniche Convertible in British Racing Green; coupled, literally, with an ancient Sprite Alpine caravan. The duo are travelling the length and breadth of the British Isles, on this occasion supping various beers and ales.

Each episode lasts a mere half hour. I wish it was an hour long. I could watch a lot more of this pair.

Great viewing.

Sleeping Aid

On an earlier posting in November, 2008, I mentioned over-the-counter sleeping pills called Nytol, which a friend had recommended to me. I can be a light sleeper, so I thought I'd give them a try. I've tried a lot of the herbal remedies and tablets already, so I was sceptical.

Well, I have been using Nytol One-A-Night tablets the odd time since November and, I can tell you, they certainly do the trick for me. They haven't let me down once. I took one last night at about 11.30 and slept right through till 7.30, when the radio alarm woke me for the BBC Today Programme.

Apparently the one-a-night pills are equivalent to two standard ones; must check the price to see which is the better value.

Highly recommended.

The Sage And Onion Stuffing

Whilst seated on the armchair this morning after breakfast, my thoughts turned to the Christmas Dinner. It's virtually all ready. The turkey joint is already stuffed, though we'd prefer some home-made stuffing as well. Chestnut stuffing is in the freezer. I've tried it and, despite its rich flavour, it is still somewhat heavy.

Cognizant of this, I have decided to make some traditional sage and onion stuffing. It's mainly from an old cookery book we've had for ages. We usually fry the onion; however, the method in this recipe boils them. I was slightly sceptical about the flavour, texture and result of this; nevertheless, I decided to fire ahead. I halved the recipe too; we don't require a great amount:

• 1 onion, skinned & chopped
• 1 clove of garlic
  
• 1 oz butter
• 2 oz fresh breadcrumbs - use 2 slices of bread
  
• 1 tsp dried sage
• salt & pepper
• 1 tbsp cream to bind
• honey to taste - optional
  

The original recipe omitted garlic and cream; and I had run out of white bread, so Hovis's excellent Seed Sensations bread was used instead. Use a food processor to chop the onion, garlic; and finally the bread for crumbs.

It's very simple: place chopped onion in a pan of cold water and bring to boil for 10 minutes. Drain well. Mix with other ingredients. That is it.

It shan't be stuffed in the turkey, which is already stuffed. Simply put the stuffing in a Pyrex dish with diced butter atop and cook in the oven 15 or 20 minutes before the turkey or roast potatoes are done.

I always taste food during and after preparation to ensure that it is appropriately seasoned.

I Hail The Best Produce From Northern Ireland

I've said it before, and I'll utter it again: A lot of Northern Ireland products rank among the world's best. I shall tenuously raise the old head above the parapet and name but two.

Omitting home-made stuff, Country Kitchen's Select Coleslaw is hard to beat. It's as close as you get to anything you'd make in your kitchen. Try the standard or cheese variety. I love it.

Tayto crisps are an enduring Ulster success story. That mighty grocery bastion, Tesco, emblazons their name on the finest range, made by Tayto.

My blog is now open for more worthy nominations. Watch this proverbial space.

Crisp Allegiance Change

Up until now, we've been munching away at Kettle crisps and Tesco Finest crisps; there's been a change of policy. The current favourite is Walker's Sensations Caramelized Onion With Balsamic Vinegar.

They taste exceedingly similar to pickled onion to me; however, that's fine - I like pickled onion. My change of allegiance is due to flavour, uniform shape, evenness of browning and size.

The fact that they're British is a bonus.

Country Kitchen

We had a really enjoyable meal tonight: Margherita pizza with a tossed salad of little gem lettuce, baby plum tomatoes, cornichons and beetroot with a honey & mustard dressing.

Pudding was Scottish raspberry crème brulee cheesecake with crème fraiche.

We had coleslaw too; and I'll stick my neck out here a touch: the finest, manufactured coleslaw available in Northern Ireland and, possibly, the Realm as a whole is from a brand called Country Kitchen. It's the Select version. I sometimes make my own and, as it is said, home-made is usually best; but I'd happily settle for the Country Kitchen variety.

Nutty Addiction

I've always been fond of peanuts. Perhaps it ought to be called Compulsive Nut Disorder. I tend to go for the flavoured ones, my favourites being the honey-roasted variety.

Until quite recently I've bought the supermarket branded ones, often a mixture of cashews and peanuts; however, I find that their taste and quality varies if they change their suppliers.

Whilst on holiday I came across a make called Eagle and their honey roast peanuts have been my favourite for many years, invariably buying several packets for the suitcase to take home. They are practically impossible to find here in the UK. I've never seen them on the shelves.

About two months ago, however, I made a momentous discovery: KP Honey Roast Peanuts, which are sold in large 600g containers. They compare very well with the Eagle ones and, indeed, they are now my firm favourites. I know that because when I start nibbling away at them it's very hard to stop!

Most of the main supermarkets seem to stock them, so there's no further need for me to overload the luggage with nuts!

Best Chinese Takeaway In East Belfast?

Last Saturday I rang Sam at the Castle Hill Chinese takeaway, 224 Upper Newtownards Road, and ordered number twenty-seven which is Chicken in Beijing Peking sauce with fried rice. It cost seven pounds including delivery.When it arrived about twenty-five minutes later, the chicken was sliced meat on top of the sauce which is healthier than the way I prefer it done: in lightly battered pieces. Still, it was good enough.

Nevertheless, I'm thinking of trying another takeaway for a change and see that there are no less than five at Ballyhackamore; namely, the Mandarin City, which still advertizes an apparently non-existant website and may be the best, however it doesn't deliver to your door; Good Fortune; the Orient; Woco; and Castle Gardens. Have I forgotten any? I've a feeling that Castle Gardens may be the only one that delivers; anyone know? I may well give them a ring later and try something...

For many years my favourite Chinese takeaway was the Knock Garden; sadly it changed hands along with my favourite meals on the menu!

The Best Pizza?

Once a week we usually have a small pizza and garnish; today was no exception.

My current favourite pizza is a simple Margherita, made by Pizza Express. A few others come close; however, I think this one has the edge. It's surprising how an uncomplicated cheese & tomato pizza can have such an abundance of flavour. Some pizzas seem to have the texture of cardboard: they can be dry and brittle. Worse still if frozen. Not this Pizza Express one. It's soft, gooey, melt-in-your-mouth doughy.

This evening, we enjoyed one with a simple garnish of little gem lettuce, coleslaw, baby plum tomatoes with honey & mustard dressing drizzled over it.

It never fails to satisfy.