Potato parkin and cheese frizzles
“My grandma is an exceptional cook. I frequently ring her for cooking advice and she used to make wedding cakes. I once stole the iced roses she had made for a cake, causing a bit of a panic,” says Nathalie, “and she always made my birthday cakes.” I’ve tested two recipes which caught my eye in Thelma’s book. One was for cheese frizzles, which were so delicious my family begged me to make more. They cook up like a cheese crisp and I’ve doubled the original recipe so that you have plenty to go around. They should make a comeback as the perfect nibble to have with drinks. I also made potato parkins – spicy little biscuits which are lovely spread with butter and jam. They’re a great way to use up leftover mashed potato. I hope you enjoy trying out Thelma’s recipes from 1944 and if you know someone with a lovely old notebook full of recipes, why not ask if you can look after it for them and pass it down the generations? Nathalie says she’ll be keeping Thelma’s notebook as part of her legacy. “It tells me another part of her story.”
|50 g||Mashed potato|
|¼ tsp||Mixed spice|
|½ tsp||Baking powder|
|25 g||Lard, or butter|
|40 g||Golden syrup|
To prepare Potato Parkin:
- Mix all the dry ingredients including the potato together.
- Melt the fat and syrup and add to the mix. Form into small balls and place on a greased tray. Flatten out with the back of a fork and cook in a 180 degC oven for 20 minutes.
To prepare Cheese Frizzles:
- Mix all ingredients together except the baking powder and frying fat. Add enough cold water to mix into a stiff batter. If it looks like porridge, it’s too liquid and the frizzles will flatten out in the frying pan. If this happens, as it did to me, just add a bit more oatmeal.
- Melt the fat in the frying pan until it spits if you put a drop of water in it. Add the baking powder to the mix just before you are about to start cooking.
- Drop teaspoonfuls into the hot fat – they will bubble a bit like crumpets. Turn over and cook until golden on both sides.
- Drain on paper towels and serve on their own, or spread with fish or meat paste.