The British Council Poland
School dinners - Yuk! What memories, smells, tastes and gastronomic 'delights' are evoked by those words? Picture a small boy in school blazer, tie askew, shorts and long unpulled up socks queuing to collect his tray of bangers and mash, roly-poly and custard, or toad-in -the hole, mashed potatoes and mushy peas, or shepherds pie and bakewell tart and custard, or fish fingers and chips, steamed pudding and custard. Always custard! Did the school canteen have a lake of that yellow, watery, liquid beneath the kitchen floors? Did the dinner ladies, who stood in the steam behind the counter, spend all night peeling mountains of spuds before half mashing them so that they were more lumps than mash? What shepherd had sold his grizzled, aged, superannuated sheep to the canteen to form the basic ingredient of his famous pie? In that school-dining hall no Oliver Twist ever asked for more.
Perhaps distance lends enchantment? Nostalgia for my youth when
I could eat a horse and still not worry about that extra spare tyre around
my tummy. But sometimes I long for one of those well-tried recipes
and who cares about calories anyway?
Take one shepherd, cut into small pieces, mince, cover with mashed potatoes and bake in the oven.
Perhaps not! Try this recipe instead...
Here is what you need.
Another old favourite is Toad-in-the-hole. I do not know whether Poland has many toads and where you might find them, so it might be difficult to make this dish. Maybe if too many people want this dish, toads will become an endangered species.
Ingredients for the batter
I have it on good authority that this was the favourite dish of Mr Toad of Toad Hall.
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