WE’VE all seen traveller women show how they get their trailers sparkling – but have you ever seen a gypsy share how they make a Sunday dinner?
A gypsy wife has shared how she makes the ultimate Sunday dinner[/caption]
So if you’re fed up with your standard Sunday roast that you’ve been making for as long as you can remember, you’ll need to listen up, as this 22-year-old gypsy wife, who is from Cambridge, has the ultimate recipe for you.
As she showed off her baby muslin squares, which she bought from Sainsbury’s, she added: “This is what we wrap the bacon pudding in.
“So I cut one of the cloths up into three pieces. My granny taught me how to do this, same as her mum taught her, her mother taught her, it just goes on through generations.
“I could make these when I was literally a kid.
“You cook these for about five hours. I [put] mine in the slow cooker, so I wanna let it go a little bit longer.
“You’re supposed to make – like a pizza base, like a circle. Mine wasn’t the perfect circle, but it’s the best it’s gonna get.
“My granny taught me [to] leave a little gap, like around the outside of it, because when you roll it up, you’re gonna put water around it.
“You just put a circle of bacon around, following the circle.
“The part I hate the most is when you wrap it.
“I’m doing mine in a slow cooker, so I’ve got to make it small.”
Once she had covered the pastry in bacon, she then added onions and stuffing, as she explained: “I like to put a lot of onions in, so I chopped up two onions and just smothered it, because I just love onions.
“[My] husband’s at work and I thought, you know what? I’m gonna make aSunday dinner for him.
“He wanted to, but I thought, stay at home Sunday and just chill out.
“I leave the gap, as you see around it. [Then] when I put the water around it, it’s just so much easier. It sticks as you fold it.
“And the little hacks my granny used to show me – she puts Oxo [stock cubes] inside them.
“And you just sprinkle that around. I put two in, it depends how big you’re making them.
“I remember as a little kid, I used to sit on the kitchen side and I just watched my granny make these. I’d sit for hours watching her.
“And maybe one day, God willing, I have a little girl and she’ll do the same. She’d make a miniature one and I’ll be beside her making one for me and her dad. That’s just how it goes. You pass the traditions over.
“So now I put Paxo [stuffing] all over it. My granny tried this before and she said it was good, so I’m gonna give it a go.
“The only thing I forgot, I forgot to put salt and pepper in it.
“Anyway, there you see [me] putting the water around the sides, making sure it’s wet enough.
“You’ve gotta tuck in the sides because when you unwrap it, you don’t want the end bits to come out.”
Chantelle then revealed how she wraps up her bacon pudding, as she shared: “So now you get the cloth, you gotta make sure it’s tight, start pushing it inwards.
“You don’t want it to be baggy. You need it to be as tight as possible. If it’s baggy, it’s just not gonna work.
“I know it doesn’t look it, but it is actually heavy.
“Now, you need to make sure you twist the ends to make sure it’s really tight so that it doesn’t come undone.
“I always put [a cloth] in the middle, to stop it coming undone.
“When this is cooking, it smells so good.
“Come back for part two.”
In a follow-up clip, Chantelle filmed herself cooking the rest of the meal – the potatoes, mash, carrots and gravy.
She continued: “Come cook Sunday dinner with me, now this is part two.
“I do taters, baked taters and carrots.
“Now I’m doing the mash. Am I the only one that loves loads of butter in the mashed tater? And I’ll have to put plenty of salt in it.
“So the bacon pudding was going for about five hours. The water that it was boiled in, I’m gonna make my gravy with.
“Now my granny always used to use forks, to undo it. So I’m just doing it the way I’ve been taught.
“When I tell you, when I bought this out of the pot, the smell was unreal.”
Chantelle then served up her traditional meal, with mash, baked potatoes, carrots, Yorkshire puddings and gravy, as she explained: “Now look at that. Doesn’t that look good?
“It came out perfect. The thing I like about cooking it in a slow cooker, I find the meat is more tender.
“Now when I do my gravy, I use the juice out of the steamer as well, with all the vegetables and it just makes the best gravy.
“Now my food doesn’t look like Masterchef, but it looks alright to me and it tastes good, so that’ll do.”
Social media users were stunned at Chantelle’s Sunday dinner and many were eager to express this in the comments.
One person said: “That looks so good! Never heard of bacon pudding before but I’d inhale that entire thing!”
Another added: “Munch, I love a bacon pudding, and defo loads of butter and salt in ya mash!!! Can’t beat a traditional bit of grub.”
A third commented: “That looks amazing.”
Fabulous will pay for your exclusive stories. Just email: fab[email protected] and pop EXCLUSIVE in the subject line.
Chantelle then rolled up her bacon pudding before putting in the slow cooker for five hours[/caption]