ziplex Posted July 6, 2011 Report Share Posted July 6, 2011 Can't really explain why but my mrs just piped up and said she wanted to try pie 'n mash with liquor :blink: , it may of been an advert on tv, possibly her age, whiskey, she might of been dreaming, all very strange but there we are.......looking at a recipe for the liquor it all looks simple enough, any eastenders on here with an idea on the 'secret' ingridient, other than parsley and vinegar? Quote Link to comment Share on other sites More sharing options...
Bloke Posted July 7, 2011 Report Share Posted July 7, 2011 When I tried it, down near Detling, it was just plain old parsley sauce with vinegar in . Quote Link to comment Share on other sites More sharing options...
tjsc Posted July 7, 2011 Report Share Posted July 7, 2011 Well Zeplex now your talking!! Eastender here. What do you want to know about one of the no no no no....THE best meal in the whole world!!! Is it the pies/mash/liqua' (pronounced 'lick a')/could it be the 'peppered vinegar' I dont know the 'secrets' of making any of the ingredients, family secrets handed down through the centuries. BUT I have been eating it for the 50 years on and off, mainly on. Parsley source is made from parsley (obviously) and cornflower. Hope you dont mind but tell your wife, if she comes to London, I will take here to the best Pie & Mash shop in the world, and its in the REAL eastend, I'll pick her up at the station as well!!!! Terry Quote Link to comment Share on other sites More sharing options...
tjsc Posted July 7, 2011 Report Share Posted July 7, 2011 Bloke.....you had pie and mash where?? Pie and mash is an east London delicacy, Where is Detling?? Quote Link to comment Share on other sites More sharing options...
Bloke Posted July 7, 2011 Report Share Posted July 7, 2011 Bloke.....you had pie and mash where?? Pie and mash is an east London delicacy, Where is Detling?? An old friend , who now lives on the Isle of Sheppey (East London lad) took me to somewhere, I just rang them and apparently it was in Rainham, not Detling - sorry. The shop apparently closed about 5 years ago. My mate used to work in the factory in London that supplied most of the pie'n'mash shops and he says that names to look for are Manse's and Goddard's - mainly in the Greenwich and Deptford area now. Quote Link to comment Share on other sites More sharing options...
Vermincinerator Posted July 7, 2011 Report Share Posted July 7, 2011 I am not an expert and i am from the wrong part of country but i have been told that the most important ingredient in the "lick-a" is the cooking liquor from the jellied eels. Ian. Quote Link to comment Share on other sites More sharing options...
Bloke Posted July 7, 2011 Report Share Posted July 7, 2011 I am not an expert and i am from the wrong part of country but i have been told that the most important ingredient in the "lick-a" is the cooking liquor from the jellied eels. Ian. :blink: Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 7, 2011 Report Share Posted July 7, 2011 (edited) Manze's are definitely one of the best (http://www.manze.co.uk/). Have never tried to make it as it's just so cheap to buy! Found this on the interweb though: Ingredients Parsley Liquor 25 Gram Butter (1 oz) 25 Gram Plain flour (1 oz) 300 ml Water (10 fl oz) 4 Tablespoon Chopped fresh parsley Salt and freshly ground pepper 1 Teaspoon Malt vinegar, optional How to make Parsley Liquor Melt the butter in a saucepan. Add the flour and cook for 1 minute. Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using. Serve with a minced beef pie and mashed potatoes. Note: You can use chicken stock to make your Parsley Liquor in place of the water Serves 4 As far as the vinegar goes, you need good non brewed condiment with dried chillis in it along with white pepper - Oh and a glass of saspirilla!! Edited July 7, 2011 by Fatcatsplat Quote Link to comment Share on other sites More sharing options...
Vermincinerator Posted July 7, 2011 Report Share Posted July 7, 2011 I am not an expert and i am from the wrong part of country but i have been told that the most important ingredient in the "lick-a" is the cooking liquor from the jellied eels. Ian. I will ammend that, it should be the liquor from the stewed eels Ian. Quote Link to comment Share on other sites More sharing options...
ziplex Posted July 7, 2011 Author Report Share Posted July 7, 2011 Well Zeplex now your talking!! Eastender here. What do you want to know about one of the no no no no....THE best meal in the whole world!!! Is it the pies/mash/liqua' (pronounced 'lick a')/could it be the 'peppered vinegar' I dont know the 'secrets' of making any of the ingredients, family secrets handed down through the centuries. BUT I have been eating it for the 50 years on and off, mainly on. Parsley source is made from parsley (obviously) and cornflower. Hope you dont mind but tell your wife, if she comes to London, I will take here to the best Pie & Mash shop in the world, and its in the REAL eastend, I'll pick her up at the station as well!!!! Terry Cheers Terry, is there a remote chance you could hold onto her for a while? she's mostly well behaved, does have the obscure outburst (re' above) every now and then but on the whole she won't be too much trouble...... Quote Link to comment Share on other sites More sharing options...
ziplex Posted July 7, 2011 Author Report Share Posted July 7, 2011 Manze's are definitely one of the best (http://www.manze.co.uk/). Have never tried to make it as it's just so cheap to buy! Found this on the interweb though: Ingredients Parsley Liquor 25 Gram Butter (1 oz) 25 Gram Plain flour (1 oz) 300 ml Water (10 fl oz) 4 Tablespoon Chopped fresh parsley Salt and freshly ground pepper 1 Teaspoon Malt vinegar, optional How to make Parsley Liquor Melt the butter in a saucepan. Add the flour and cook for 1 minute. Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using. Serve with a minced beef pie and mashed potatoes. Note: You can use chicken stock to make your Parsley Liquor in place of the water Serves 4 As far as the vinegar goes, you need good non brewed condiment with dried chillis in it along with white pepper - Oh and a glass of saspirilla!! Thanks Fatcat, I did see this one when having a search but the dried chilli bit passed me by...does sound like a goer Quote Link to comment Share on other sites More sharing options...
ziplex Posted July 7, 2011 Author Report Share Posted July 7, 2011 I will ammend that, it should be the liquor from the stewed eels Ian. Now it's getting complicated, and a little less inviting , I might give it a whirl without the eel juice I reckon Quote Link to comment Share on other sites More sharing options...
holly Posted July 7, 2011 Report Share Posted July 7, 2011 [quote name='Fatcatsplat' timestamp='1310055528' post='1462587 As far as the vinegar goes, you need good non brewed condiment whats a good non brewed condiment ? i thought non brewed condiment was just a bi product from crude oil ? Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 7, 2011 Report Share Posted July 7, 2011 Damned if i could tell you what it's made from, but you use that instead of brewed vinegar. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted July 28, 2011 Report Share Posted July 28, 2011 Worse food I ever had was at Manze's in Peckham. I got warm grey greasy "meat" in a flabby, floury pie, and mash full of eyes that, from the taste, could easily have been the dog-end of someone's roll-up. The tasteless liquor they sloshed over the top just about finished me off. Grim. But Goddard's in Greenwich - that really was lovely. It's not there any more. It was subject to a compulsary purchase and couldn't afford to rent the new building they put up in its place. I had good pie and mash in a shop near Shepherd's Bush a couple of years ago. Cooke's. Very tasty. LS Quote Link to comment Share on other sites More sharing options...
ziplex Posted July 28, 2011 Author Report Share Posted July 28, 2011 Not got around to trying this yet but we will, have the recipe ala' Fatcat' saved and ready....I can make a pie but we'll splash out on something like a Pukka or Peter's to try it with Will post findings....good, bad or indifferent Quote Link to comment Share on other sites More sharing options...
Vermincinerator Posted July 28, 2011 Report Share Posted July 28, 2011 If you like pies drop a S&K pie into a plate of pea soup, give it a generous splash of vinegar and brown sauce for a aussie pie floater, delicious Ian. Quote Link to comment Share on other sites More sharing options...
Flashman Posted July 29, 2011 Report Share Posted July 29, 2011 A bit further afield is "Chicken on the Run" in Hong Kong. Pie & mash poured into a plastic bag as a takeaway. On the mid levels escalator, perfect for drunk gwilos staggering home from LQF. Quote Link to comment Share on other sites More sharing options...
ziplex Posted January 30, 2012 Author Report Share Posted January 30, 2012 Bloody hell, this was 6 months ago and we've only just got around to trying it. I'd say the liquor/gravy on it's own is nothing to write home about but combined with the pie and mash was lovely will look forward to having it again for sure (maybe try adding the chilli's next time) Quote Link to comment Share on other sites More sharing options...
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