CUMBRIAN Tatie Pot is a hearty TRADITIONAL STEW from CUMBRIA
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- čas přidán 25. 06. 2024
- The Cumbrian Tatie Pot is a hearty and traditional stew from Cumbria featuring lamb or mutton, black pudding, onions, carrots, and potatoes.
While the Cumbrian Tatie Pot is recognised as a traditional and staple dish in the region, detailed historical information about its origins and evolution seems limited in the available online sources.
Families have recently leaned more towards beef in line with normal British stew dishes.
One certain thing: the Cumbrian Tatie Pot is one heck of a meal.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- Lamb or Mutton: 500g, diced (you can also use a mix of cuts for varied texture) Beef optional
- Black Pudding: 200g, sliced
- Potatoes: 500g, peeled and thinly sliced
- Onions: 2 medium, thinly sliced
- Carrots: 2, peeled and sliced
- Beef or Lamb Stock: 500ml
- Fresh Thyme: A few sprigs of Dried Thyme, a couple of pinches
- Bay Leaves: 2
- Salt & Pepper: To taste
- Butter: For greasing and topping
Preheat the Oven: Set your oven to 160°C (320°F).
Cover the dish with a lid or aluminum foil. Place in the oven and cook for about 2 to 2.5 hours. Check halfway through and add more liquid if necessary.
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I've been making most of your recepies lately and me and the family are eating so much more home made food, thanks for all the work you put in it makes a difference ❤
Thank you, Wayne. Appreciated. Best, Rik
I made his Yorkshire Pudding / Toad in the Hole recipe, and they rose so high it got reached the top shelf.
Sorry about that. Best, Rik@@leemorgan8725
I had my 16-year-old grandson over at the house this week when his school got called off for snow. I showed him a bit of one of your videos, which I enjoy no end. He made himself a bowl of ramen noodles and showed it to me, saying "Will you look at that!" in your accent. I laughed so much! Greetings from Maine, USA.
Fantastic you cooking together! have fun. Love to Maine. Best, Rik
If you haven’t got black pudding use a well seasoned sausage
Good tip! thank you for sharing. Best, Rik
I'm Cumbrian born and bred. I had my beady eye on you doing this one but you did alright lad.
I used to slice my veggies too but now arthritis dictates I do chunks. Just as tasty though.
Keep up the good work.
Big up, keep going, nowt wrong with chunks. Love to Cumbia. Thank you. Best, Rik
Lancashire Hot Pot with black pudding. I was in Barrow when it became part of Cumbia, A police sargent friend of mine complained " the first thing they issued were wellies". Still have fond memories of the place
Good memories. Thanks for sharing. Best, Rik
Recipe perfect for our pending winter here in bass Coast Victoria Australia 🥂👍
Keep wrapped! Thank you. Best, Rik
WOW...sharp knife,could you do a post on how you get them so sharp please Rik?
Traditional English home food is very underrated. It is stick to your ribs and go plow that field food. It is never over spiced so you can actually taste the food and not just spices. It uses ingredients that most people have access to with no problem. You say as American as apple pie...wrong the English invented it. They also invented Yorkshire puddings, crumpets and clotted cream, and mashed potatoes and gravy...nuff said.
You said it all right here. this way fo eating is how England rose to become a world power, and the Sun never set on the British Empire..
Agree. It's nice to see the variations that have crossed boundaries and new recipes evolved from the originals. Best, Rik
Another lovely one. Mum lives in Windermer never heard of this dish. My local Mexican butcher shop used to make black pudding tasted the same to me. Asked why they don't have it anymore, forbidden by local heath departmen, shame. Also loved phrase meat triffle.
Thank you. Best, Rik
Those halogen ovens are popular in South Africa because they use so little electricity compared to a conventional oven. I use mine almost daily. We don’t have black pudding so I will have to substitute something else. My type of food!
They are a marvelous bit of kit. As you know you canmake almost anything in them. Love to SA. Best, Rik
The Black Pudding adds such a wonderful depth of flavour to this
Absolutely. Incredible flavoured dish. Best, Rik
Yummmm
Thank you. Best, Rik
Lovely in a giant Yorkshire pudding with gravy and mint sauce yummy 👍
So good! Best, Rik
It's too warm in Thailand for these meals mate so swap places with me😉 bloody freezing here. Looks amazing top work as ever Rik!
Thank you mate😋 Not sure on the swap, might have to think for a sec ...........OK thought - you know the answer. Sorry mate love me shorts and t-shirts too much! Keep wrapped buddy. Best, Rik
Really nice hearty recipe. I have a Halogen oven, saves on gas. I should use it more often. Thanks Rik another winner.
Thank you. Best, Rik
Ein schönes Wintergericht für die kalten Tage. Blackpudding kennen wir auch in Deutschland. Bei uns heisst das tote Oma. Frag nicht warum, wir wissen es selber nicht. Aber der Geschmack ist klasse. 😂😊❤
Ja, es schmeckt großartig, schön zu wissen, dass es das auch in Deutschland gibt! Danke fürs Teilen. Beste Grüße, Rik
Rik, you've done it again, made our mouths water !! This looks amazbobs and my old hubby is from Keswick in Cumbria, so I think I have to make it for him now...thanks once again for your entertaining video...
Thank you. Best, Rik
Why am I always salivating at the end? Wonderful recipes.
Thank you very much, appreciated. Best, Rik
well, in France, black pudding is made with pork (white pudding with calf and bred , and so and so….) and just with pork…. it s great to learn a lot just by watching to your recipes… many thanks… honestly, when I ate black pudding in Scotland, I thought it was made off pork…😂
Thank you, at least you try different foods, many run and hide, good on you. Best, Rik
Good hearty winter grub. I'm a Black Country bloke, so to me they'm tairters. Not a fan of lamb, I would use beef skirt or cheek.
Yes, good choice. Best, Rik
Rik it looks incredible! I wonder if we can get black pudding in America. I'll have to ask chef Google 😊 BTW, I was eating a $1 frozen entrée while watching the video. So depressing 😞
Don't be depressed. At least you were eating something. Best, Rik
@BackyardChef you're absolutely right. I am thankful to not go hungry. I remember not having enough food when I was a little girl. 🩷
I have been in the same situation. We are still here. Best, Rik@@BacktheBlue60
Rik that is one for the future for me looks awesome …. Will definitely give that a go .. just for me tho cos my other half is a vegetarian … so she misses out on black pudding ( and lamb of course) 😅
Nice one! Hope you enjoy it. Best, Rik
Have you done a scouse recipe by the way ( from a scouser ! ) If not why not
I have filmed it - its waiting to be edited. Up soon. Best, Rik
Kind of a stew,i like so tempting, Tha ks
Yes, stew or hotpot. Delicious! Best, Rik
i enjoy your local dishes I think you can do pease pudding Northamptonshire pudding as I don't see it often
Is that different to pease pudding in the North East? Best, Rik
@@BackyardChef I don't know is a east midlands dish but Northamptonshire pudding is a raspberry steamed pudding with raspberries mixed inside
Is it like this one czcams.com/video/1ycDlfmL65w/video.html Best, Rik@@timbrown1897
it's a sponge pudding steamed with raspberries inside the sponge making a pink sponge served with custard
Ok mate I will have a look through my notes. Best, Rik@@timbrown1897
Never heard of haligen owen. Have to look for that. Oh, and the food looks soooo good😋(we have black pudding in finland, but doubt that it is the same, but will try with it anyway😁) thx for the recipe again💕
Thank you. I wonder if the black pudding is the same? Best, Rik
Yes it is the same , blood sausage , though herbs or spicing may differ slightly as it does in the U.K. I think blood sausage in the UK is made with a dried blood powder now a days. My nan who was a butcher told me they used to have to stir and stir the blood in a bucket until it congealed, Spices, herbs, fat and sometimes a grain were added.
Yes you are probably correct. Powder is everywhere to buy. The ingredients you describe, sounds virtuallythe same. Best, Rik@@fionalewendon9101
@@fionalewendon9101. “Stirred the blood until it congealed….” well, that’s put me off black pudding for good! I’ve never tried it and now I never will 🤣
This looks like a good foundation recipe. I live in Seattle, WA, USA. Finding black sausage is like hunting snipes. However, another type of sausage might be suggested?
A recipe for adaption. Best, Rik
Sorry no it has to be blood pudding /black pudding no other as then it would not be chatty pot
Hi Rik ,just discovered your channel in January’24. Lovely plain , simple cooking Is it possible to access your recipes? Pete
Thanks and welcome. All ingredients are listed in the description. Scroll down or click on the more and more. Best, Rik
You go my friend! Butter > Olive oil ✌️
How lovely ❤
You are so kind. Tasty too. Best, Rik
That looks the business.I just got the words hot pot trifle out when you said them yourself, and I will definitely be making this.
It is a very tasty meal indeed this one. There is something about a bowl full of goodness instead of individual ingredients on a plate - i.e.: chicken, peas, potatoes. I much prefer all the flavours being cooked together. Minds think alike I hope you enjoy too! Best, Rik
I must say Rik. That does look outstanding. 😊
It was! Its a really tasty meal. Hope you have chance to make it. Best, Rik
Is black pudding same as Blood pudding? It’s very hard to find these days. My mouth is watering.😊
Yes it is indeed! Thank you. Best, Rik
That looks right up my street. We’re coming up to Cartmel in June, hoping a pub or restaurant will have it on the menu 👍
Sounds great! Good luck, Best, Rik
Hi Ric , made & eaten , U were right, delicious . how about kebab shop chilli/garlic sauce & Piccalilli for all these pies your making Cheers Redcar steve
Sounds great! Thank you. Best, Rik
Great video, and the results certainly look good.
With respect, I do not share your enthusiasm for fancy, foreign ovens. But I'm sure it would be just as delicious cooked in my gas oven.
Yes any oven - I have cooked in many different ovens over the years so I couldn't careless about a make - its the results i'm interested in. Most ovens kick out the same result. Choose your make and stick with it. Best, Rik
That's what you call proper Grub and the sort of food I love to cook. That will be getting done, no danger Rik. I use a slow cooker for this sort of cooking and it's the best Kitchen Item I have ever bought, it goes on low when it's bedtime and stays on all night, the meat just falls apart mate and when you wake up in the morning The smell greets you straight away. The only downside is I can't wait and usually end up having Stew for breakfast 😜
Ha ha ha, loved reading this! You know Stephen there are many do exactly what you do - Including me - I have some unusual breakfasts. Best, Rik
@@BackyardChef 🤣
Very cool, first I’ve heard of this - clearly it didn’t spread to south cumbria
Will be making, I’ll use lamb shoulder an cook it very slowly
Good option. Hope you enjoy it. I'm sure you will with the cold. Best, Rik
But don't put carrots thyme Bay or butter in it shoulder too fatty needs to be rolled or scarg
Hi Rik. I've found the exact ingredients for your recipes..I just scrolled down. 😅
Thank you. Best, Rik
Only one "t" in tatie, Marra! But a good recipe. Lamb is normal - some cheap old stuff like breast is best.
Thanks, predictive text still says it should have 2, appreciated. Thanks for sharing. Best, Rik
I can thee's a Cumbian
Now then I think lamb breast would work very well indeed, it’d be rich as
I strated using olive oil lately, because it is supposed to be healthier than regular oil 😄 You seem to not love it as much haha
nice video mate.
It's so good! I use it all the time for Mediterranean cooking and there is a how to make pastry with olive oil on this channel for a healthy version. Not for this type of cooking. Best, Rik
@@BackyardChef Yeah I understand. have a nice day Rik
It looks really good, there was plenty of liquid left in it. I would do it in the pressure cooker. Would it freeze well as i would do it for my husband
Yes it will. Hope you enjoy it. Best, Rik
Hi Rik. Could this be done in the slow cooker?
Yes, Eddie the only thing is browning the top. Best, Rik
Not really as the chatties need to go brown and crispy on the top you can do it in a ninja but it hard work it better in oven on low then turned up till about a 6/7 180/190 so the chatties go brown and crispy slice the chatties thin though as the need to crisp
How much does lamb cost a pound where you live? It’s close to $12 dollars a pound in Wisconsin
An arm and a leg - ridiculously expensive. Thank you. Best, Rik
Yum! Looks like you lost a bit of the gravy.
I didn't check, mate - probably evaporation due to the long cooking time. It was an experiment in the oven - it took longer than anticipated. Best, Rik
I'm sorry you feel the way you do about olive oil. Some of us have no choice, as we're allergic to casein.
I have no feelings about olive oil - I cook with it all the time -
I have to say you referred to it as a halogen oven, i had one years ago and it was a halogen oven on the box. Now if you go into a shop they are named as air fryers because thats what people turned to when our electric and gas prices went up.
Could be, James. I know it as a halogen oven and will call it by its correct name. Amazing what the companies do. Best, Rik
@BackyardChef yes i agree, it is a halogen oven to me also. It is amazing that companies can rename something and its suddenly a new and improved product 😅
The tricks for sales mate. Best, Rik@@jamiewebb774
What is the equivalent of black pudding in the US?
Black pudding - its the same all over the world. Blood sausage. Thank you. Best, Rik
That halogen oven strikes me as superfluous/useless. Disappointed you had to tailor your recipe to match the sponsors tool, but I understand you need to be compensated. But then, still enjoy your videos. Carry on mate.
Fair enough! Thank you. Best, Rik
North West cumbrian here I am sorry but that is not a chatty pot it not tattie it chatty it don't have bay it don't have thyme carrots or butter and the lamb has to either be scrag end if you can get it or rolled chatty pot is just beef scrag end onions black pudding and chatties bit salt pepper stock and that is it
Thanks for sharing - Lamb was used back in the day before the adoption of beef and all the variation of family recipes. Your recipe sounds great. Best, Rik
looks dry
Cookeed too long maybe. Best, Rik