Cook the Books: Eating for England~

16 05 2010

Our latest read at Cook the Books was Eating for England by Nigel Slater.  Eating for England was an amusing listing of British food items, the memories they evoked in Mr. Slater, and the history they might have.  While thoroughly interesting, it ran a bit dull if one truly has no association with said items.  I found I enjoyed most reading about the items I’d run across in other books…jam roly poly for instance…treacle tart.  It’s a really good book to read if you know you’re going to be interrupted a great deal. The recitation is quite broken up, sometimes an entry is no more than a paragraph.

Next…what to cook?  Fish & chips?  A syllabub?  Should I trifle with a trifle?  Roast a joint of beef and make Yorkshire pudding?  Steam a pud?  Attempt to create a Spotted Dick?  Bangers and mash?

After careful consideration I knew it came down to something like a syllabub.  I recall discovering a reference to syllabubs in a book I read as a child.  However “fools” are very similar to syllabubs, with no alcohol.  So a food it should be!  No comments please… *Ü*

I hunted for British ingredients, and I hunted for British recipes, eventually discovering The Great British Kitchen site.  What a great site this is to accompany our book!  I selected a recipe from their collection and adapted it for 2. While there, I found a lot of recipes I’d really like to try, and took note of those.

Mango Fool

Ingredients
Serves: 4

1 Large Mango, peeled
1 Tablespoon Lemon juice
1 Egg white, whisked
150 ml Whipping cream, whipped (5 fl oz)
Method
Remove the flesh from the mango and purée three quarters of it. Chop the remainder and stir in the lemon juice. Fold together the egg white, cream and mango purée.

Put the chopped mango into the bottom of 4 glasses and spoon over the fool. Serve chilled.
This recipe works very well with canned mango pieces as well.

http://www.greatbritishkitchen.co.uk

Tasting Notes~
Oh my…my…my!  This is light and airy, and just barely sweet.  It takes it’s sweetness from the mango purée.  The egg white and the whipped cream folded together make such a light and delicate combination when they’re put together.  The addition of the fruit softens the weight from the fat, making this a real food miracle.  This feels like it will be a wonderful summer dessert.  You can bet we’ll be having this again real soon!