Anyone For Groaty Dick?

Almost a month...oops!

Sorry I haven't been writing- I decided to take a little break and the 'little' just kept getting longer. But fret not. I am back and I'm back with a bang.

(before you ask...I'll get to the groaty dick bit later- and no it's not what you’re thinking!)

Tomorrow I'll be driving from my home in the South East up to Worcester to stay with some of Dad's family. Unfortunately, the circumstances are very sad but it will be lovely to see them all after such a long time. I am a big believer that you never turn up empty handed when going for a meal, let alone staying at someone’s house. So, instead of taking up the traditional flowers or chocolates I will be taking up some homemade treats. My mum developed a cracking recipe for a ginger-nut-style biscuit a few weeks ago (gluten free, of course) and the first thing my dad said when he tried them was 'oh my god, they're just like nana Josie's'. So we have affectionately named these gingers after my beloved and much missed great grandma Josephine. There is plenty of ginger in them so they pack a bit of a punch and they make the perfect 'dunking biscuit'. I have made batches that are thick and chewy as well as super thin and snappy- I don't know which I prefer!

So a batch of 'Josie's Ginger Dunkers' will be making their way up to Worcester tomorrow (I kept some back for 'car snacks')!

Now, Worcester may not be in the 'Black Country' but it is only a stones throw away so it seems kind of appropriate to have something from 'that neck of the woods' for supper tonight. Groaty Dick (...see I promised I'd get to it eventually...) is a bit of a forgotten treasure in my opinion.

What the hell is 'Groaty Dick'?

Well, its a traditional one pot wonder, also called Groaty Pudding, from the Black Country that has virtually disappeared from our dinner tables. Traditionally made by cooking oat groats, beef, leek, onion and beef stock for about a million years it is now often only seen on Bonfire Night. I love the quirky regional dishes that can be discovered in England and coming from Sussex we have a fair few (Sussex Smokie, Sussex Pond Pudding, Chiddingly Hot Pot, Plum Heavies, Lardy Johns and Banoffee Pie), so I am making it my mission to bring some of the forgotten dishes back. Not only do they often have the best names (Groaty Dick and Lardy Johns...come on!) but they are often incredibly wholesome, comforting and delicious.

Groaty Dick is such a cheap meal, and its a proper 'rib sticker' to boot (see the recipe below but you have licence to kind of ignore quantities as they are only a guide). Have a look in old, local recipe books, online, wherever and see if you can find some quirky old-fashioned recipes to bring back! I'll do a post a week (including the recipe) of a 'forgotten favourite' so if you have any suggestions get in touch via Twitter or by using the form on the website.

Groaty Dick

Serves 4

Ingredients

2 medium leeks

1 large white onion

400g cubed, braising steak

200g Groats (I used Buckwheat Groats as they are gluten free and they came from a health food store. Oat groats are the most traditional and I've been told that pet shops are the easiest place to find them)

Salt and Pepper

500ml Beef Stock (fresh or made up from a cube…either will do…just make sure you use a gluten free stock cube- like Kallo- if you’re making it gluten free)

Water

Method

1. Slice the leeks so they are roughly 2cm thick.

2. Finely slice the onion.

3. Place the leeks, onion, groats, beef and stock into a dish (I used a casserole dish).

4. Place in a pre-heated oven (120'C) for anywhere from 6-16 hours. Check on the Groaty Dick every hour or so, if it’s getting a little dry just top it up with water.

OPTIONAL: I threw in 200g of mushrooms in for the final hour, not traditional but we are mushroom-mad in our house so they feature in most meals and they are a must in stews or casseroles!

How simple...it may not be the prettiest or most elegent dinner but its a great winter warmer that you can add whatever you want to (or enjoy it as it is)

Added Extras:

I dished ours up with a wedge of thick, white bread (gluten free for mum) and a pot of hot horseradish. I know horseradish isn't traditional with Groaty Dick but I love it...you can stir some frozen peas in for the last 2 minutes of cooking for added texture, serve it with mustard or throw some herbs (rosemary, thyme etc) in while its cooking. I think its safe to say that it went down well...look what was left...