Potted BEEF Spread Iconic BRITISH Spread
Вставка
- Опубліковано 15 тра 2024
- Shippam's, a well-known brand famous for its potted meats and fish pastes, has a long and storied history in the food industry, particularly in the United Kingdom.
I was lucky enough to visit Shipphams in 1983. Today, I will make a modern-day Iconic Potted Beef Spread.
1750: The Shippam family began their business in Chichester, West Sussex, England. Initially, they were involved in butchery and the provision of meat products.
1886: Harry Shippam formally established the company, focusing on producing potted meats and fish pastes. This shift allowed the business to cater to a broader market beyond fresh meat.
Early 20th Century: Shippam's products became popular across the UK. Their potted beef, chicken, and fish pastes were appreciated for their quality and convenience, making them staple items in British households.
- 1920s-1930s: The company expanded its operations, opening new production facilities to meet demand. Their products were marketed with distinctive packaging and campaigns emphasizing quality and tradition.
During World War II, Shippam's, like many other companies, faced challenges due to rationing and shortages. However, their products remained popular as they provided a convenient source of protein.
- 1950s-1970s: Shippam's continued to grow, adapting to changing consumer tastes and expanding its product range. They introduced new flavors and varieties of potted meats and fish pastes.
- 1980s: The company remained family-owned until it was sold to Brooke Bond, a larger food company.
- 1990s-2000s: Shippam's changed hands several times, eventually becoming part of Unilever, a global consumer goods company.
- 2004: The production was moved from Chichester to other locations. Despite the move, the Shippam's brand retained its historic connection to Chichester.
- 2006: Shippam's became part of the Princes Group, a significant player in the UK food market. Princes continued to produce Shippam's products, maintaining their reputation for quality.
- Today, Shippam's remains a beloved brand in the UK, known for its traditional potted meats and fish pastes. Their products are still widely available and are a convenient and tasty option for sandwiches and snacks.
The history of Shippam's reflects the broader trends in the food industry, including changes in consumer preferences, advances in food preservation and production, and the impact of corporate consolidation. Despite these changes, Shippam's has maintained a strong brand identity rooted in its long history and commitment to quality.
👇 RECIPE BELOW
❤️Hello, viewers! I've noticed that only around 39% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments.
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos
🙏 SUPPORT OUR CHANNEL 🙏
It would certainly go a long way in helping me ❤️
Support my little channel on Patreon (only if you want :) / backyard_chef
MY BUY ME A COFFEE PAGE: www.buymeacoffee.com/backyard...
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:
- 500g beef (brisket or chuck, well-trimmed)
- 200ml water
- 2 tbsp rusk (or breadcrumbs)
- 1 tsp beef bouillon powder (or 1 beef stock cube)
- 1 tsp yeast extract (like Marmite or Vegemite)
- 1 tbsp cornflour
- 1 small onion, finely chopped
- 1 tsp ground white pepper
- 1/2 tsp ground mustard
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg (optional)
- 70g butter
- 50g melted butter (for sealing)
- Salt to taste
My Camera gear
Camera x 2 amzn.to/3XxpWF1
16mm F1.4 lens - amzn.to/3GK8rvi
18-105 F4 lens - amzn.to/3idBmOf
Battery Grip - amzn.to/3FXDTFT
Camera monitor amzn.to/3PUioLl
Tripod amzn.to/44mgs2q
Favourite wireless recording system amzn.to/46NWRKc
Lapel collar mic amzn.to/3O9KDnQ
Lights - amzn.to/3VrUFli
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and make a purchase, I will receive a small commission. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links. - Навчання та стиль
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. It can be frozen in batches to use store three to six months. Best, Rik
Good to learn storage & shelf life details, & also that it can be frozen - will definitely have a crack at making this now Rik! Much obliged 😊👌
@@davidmurphy816 Thank you. Best, Rik
Thanks Rik, looks really good.
Lovely. Potted Shrimp?
Two weeks in a fridge! And the rest...
When the butter ran over the edge of the toast while spreading the beef spread... I could have licked the laptop screen lol
Ha ha ha, love it! Thank you. Best, Rik
❤
Me to
I used to make potted beef to sell in my shop, we won a prize for it. We always used shin beef and ox cheek with seven beef neck bones with plenty of of meat left on and a couple of marrow bone middles, then any beef/pork stock we had and water, we used a commercial caramelised salt and pepper seasoning, that was all, it was minced while still boiling hot and then reheated to boiling point before we potted it in 4oz clear plastic pots and painted lurpac butter on top and then a clip lid, we made lots!
Good old fashioned way at its best. Thanks for sharing! Thank you. Best, Rik
Wwwwwwwwwwwwwwwwwww1×w×
You butter bread like I butter crumpets. Excellent.
The only way. Thank you. Best, Rik
@@BackyardChefwe need them t shirts
Oh I remember Shippham's meat & fish pastes. Sandwich staples in my 50's youth.
There was a few to go at back in the day! Thank you. Best, Rik
As an Aussie I loved that you used Vegemite ❤
If you notice I had to dig into the bottom of the jar I used it all the time and marmite. Thank you. Love to Oz. Best, Rik
Can't beat a potted dog sandwich as we call it in yorkshire. I buy binghams and sutherlands but this looks the business 👌 👏 cheers rickster 😊😊😊😊
Yes haha my mate from Wakefield calls it potted dog 😂
Aye, potted dog on crackers wi some pickle - marvelous! Thank you. Best, Rik
So nice to see someone who’s not afraid of butter 😊, looks gorgeous. 😊
Thank you. Best, Rik
Hi Julie, I’m continually being told off by my granddaughters for not only using butter but slathering it on as if there’s no tomorrow! I just say I was born in 1936 ,brought up on butter and beef dripping on toast, & I’m still here, so let’s not worry eh?! ❤
@@Ann-nv5sm oh absolutely, bring it on! 😂
@@Ann-nv5sm oh yes, beef dripping on toast. Or lots of butter, and of course beef spread. These spreads and pastes were / are UK versions of paté.
Hit like before this even started. As a kid from the 70s UK living in the US I love the vids like this that give me some real nostalgia for the tastes I grew up with.
Thank you. Best, Rik
Food seemed far better back then, before supermarkets got to messing about with it :(.
@@PaoloBanke Just for convenience and more sales. Profit margins drive all big business, quality lacks a little. Thank you. Best, Rik
@@PaoloBanke It certainly WAS better. Our local butchers shop used to make potted beef. Very little was wasted.
',Me mam' used to make this we called it potted meat.shes long since died to get the recipe . She had no pressure cooker or a blender, so how did she make it . I just remember as a child long slow cooking
👍Working class pate!
Thank you. Best, Rik
Far tastier
Potted Dog got me through my apprenticeship 1974 to 78 used to have it in my sandwiches for lunch 2 or 3 times a week got it from a little corner shop bakery on fresh plain tea cakes loads of butter😋
Thank you. Best, Rik
Why a luxurious lunchtime or supper treat! So simple to make as well and you know exactly what’s in it . Thanks Ric
Thank you. Tastes of beef too! Best, Rik
That looks yummy Rik, especially on toasted sour dough bread, OMG, so crunchy and devine. I am accumulating a cook book here on your chanel. Take care. Love Debra xxx
You are very welcome. Thank you. Best, Rik
Hi Rick, I gave this a go two weeks ago, I split it into small glass yoghurt type pots and let the family members try it, I’m now struggling to keep up with demand, it is absolutely fantastic! Your a star! I’m doing toast toppers tonight, another fantastic recipe that I would recommend to everyone!
Cheers, Mick. Thanks for sharing, that's what this channel is about. Well done mate. Thank you. Best, Rik
Nice! Sardine and tomato paste next please:)
Lovely! Thank you. Best, Rik
I've been wanting to make this and couldn't find a recipe i liked. This looks easy and tasty.
This tastes of beef too! Thank you. Best, Rik
Potted Beef, one of my all time favourites in the 60's, I remember Shiphams, along with Salmon paste, both in the little jars 😊....
Shippham's had many back in the day. Thank you. Best, Rik
@@BackyardChef they did, now there's a challenge, salmon paste recipe...
Rik, you cheer me up .The homage you pay to your recipes is wonderful. I love your expressions. And the butter input is fantastic! Thank you,Del
Thanks so much. Best, Rik
Wow, I'd never even thought of making my own potted beef. I might give this a go now, I just have to 🙂.
Thanks for showing us how it's made.👍❤
So tasty this - its tastes of beef! Thank you. Best, Rik
Thank you so much for this!! You have resurected my Mum's recipe and I can't wait to try it. I remember my Grandma describing it from her British Raj days and my Mum successfully managed to replicate it. It's the 1 recipe I wished I'd paid more attention to while she was alive. It's absolutely delicious ❤
You are so welcome! Thank you. Best, Rik
Hi Rik found the history of the Shippams brand in your video description very interesting, I didn’t realise the company was first established in 1886. Wow - what a heritage! Thanks for sharing this video, I remember growing up you could buy ramekins of potted meats from the local butcher, not only was it enjoyed on toast, but here in the West of Scotland was also sliced up & served as part of a main meal when the new crop of Ayrshire baby potatoes were harvested, plated up with great slabs of creamy butter & sprinkled with copious amounts of chopped green tails - happy memories of simpler times!☺️
Your creation certainly leaves those wee jars 🫙 of supermarket paste in the shade, thanks as always for sharing & allowing me to indulge myself in old & fond memories! xx 👨🍳👍🫶🩷
Wow, David thank you for sharing. Liked reading this. Thank you. Best, Rik
@@BackyardChef 👍
Good call Rik, potted meat was a method of preservation way back in the 1700's. So many easy recipes have been lost by way of convenience. This one is a must do!
Thank you, John. This is tasty too, tastes like good beef. Best, Rik
Oh my word. 😘😘. Just listen to the crunch of that amazing bread 😘😘
The price of these meat spreads have gone way up in price these past few years..I can imagine how delicious yours was just now... I'm a big marmite lover 😘 So i would be adding some over the butter as well as in the beef 😘. Mr G ,, has to tolerate me eating marmite every morning for breakfast , 53 years this july...😲😲😲😲 Toast is never the same without marmite.😘
Ha ha ha, my word! Henrietta - I love marmite on toast with scrambled eggs! Just the best, if no marmite I will do vegemite. Thank you. Best, Rik
Since coming to Canada, I've got into "canning" - by which we mean bottling. This spread would be perfect for pressure canning (and the higher temperature of pressure canning is required for meats to prevent botulism), and could keep on the shelf for months. After all, that is exactly what Shippam's did.
BTW, you've reminded me of another taste of childhood: Heinz Sandwich Spread!
Thank you. Best, Rik
It’s different to find the Heinz sandwich spread these days, any recipe?
@@colleenpritchett6914 I did salad cream, ok will list it. Thank you. Bet, Rik
@@colleenpritchett6914 I think it was a mix of their salad cream and some kind of relish, a few experiments might be useful.
@@drmoss_ca I’ve tried with zero success to get that tang
Lovely, this reminds me of my childhood. My nan used to take me to market and buy potted beef.
It was delicious 😋
Thank you. Best, Rik
Wow!
Awesome eats!!
T.Y!❤
Ohio
Thank you too! Best, Rik
“Copious amounts of beef spread!” 👍
What an excellent meal with a salad
Agreed! Thank you. Best, Rik
never tried potted beef before (potted shrimp, yes). will give it a go as i have with many of your other recipes, esp. the indian ones. keep up the good work.
Thank you. Best, Rik
Great one Rik, I do similar with chicken livers
Thank you. Glad you are still here! Best, Rik
Hi Rik, thanks for sharing your knowledge on cooking, you make the recipes so easy to follow and straight forward, I have learnt a few things from watching your channel, I am sure all your subscribers really appreciate you. You really do deserve a spot on TV as a Chef, your way of no nonsense cooking would go down a storm.
Should be shown in schools too, don’t think they do cookery like we did in the olden days 😀
Wow! Thank you. Best, Rik
I'm not sure there is many schools covering cooking anymore. Thank you. Best, Rik
Nice work once again, Chef. Good to see our Aussie Vegemite getting a plug!
Love the stuff, Peter. Thank you. Best, Rik
Going to have to attempt to make potted beef.
Read Agatha Christie books and she mentions potted fish and potted meat used for sandwiches. Always wanted to try yippee. 😋😋😋😋😋
But hopefully not to murder somebody 😉
Thank you. Best, Rik
I love pate and especially Gentlemans's Anchovy Paste from F & M
Thank you. Best, Rik
I love this recipe already! You used my family’s favourite spread-Vegemite!!! We eat it everyday, so I am going to try this recipe… I love the French rillettes, and German liver wurst, so I think I will love this recipe too. Cheers from the home of Vegemite, Melbourne Australia 🇦🇺!
Thank you. Love to Melbourne. Best, Rik
“Oh look at that”……….
Just love your recipes x
Glad you like them! Thank you. Best, Rik
What a brilliant idea Rik! Ive made chicken liver pate many years ago but never beef paste which I love. 🎉
Thank you. Best, Rik
So nice to see you using our iconic Australian Vegemite in this recipe, Rik!
Thank you. Best, Rik
Now your talking chef, takes me right back to my growing up in the 60s our local butcher made the best potted beef around, supposedly a poor man's pate, I loved it, great recipe and I can taste it now, thanks Rik.
Cheers, Harold. Recipes like this are disappearing so quickly - this is such a quick no cook recipe for a great product. No boiling bones and meat for hours. Thank you. Best, Rik
Omg, that must be so delicious ❤😋
Another to try. Never seen this. Thx for the recipe❤️👋🇫🇮
Thank you. Best, Rik
Looks lovely great job rik im going to get one of those pressure cookers later🙂
Mate, they are so simple to use, Fantastic bit of kitchen kit (as you know I'm not sposered just use it) Thank you. Best, Rik
Yes I think I will get a lot of use from one 🙂
Fabulous Heritage recipe Rik ❤ old school
Thank you. Best, Rik
Kiaora Rik, hope you're well. Evie wants to know if some chopped fresh thyme would go nicely with the beef as it's cooking. She has a little herb garden with plenty of thyme ready to pick atm. We've had sooo many of your lovely recipes over the past 6 weeks, most of which she's prepared herself with very minimal input from me or her granddad. Thanks heaps for helping her to foster a love for cooking and sharing good kai with family and friends. Ta ta for now mate....your Kiwi friends, Ninny and Evie.
Hello, Hello wowzer, you are still here - thank you. Yes chuck it in! Keep at it Evie, always keep calm and go as fast as you like to - you will be a great Chef. Thank you. Best, Rik
Great pot chef. It enhances my
apetite. Good show my friend
Thank you. Best, Rik
Now you're whistling Dixie! I love it. Nice on toast with a wee bit of brown sauce. It was a regular buy from my butchers. Not anymore. Thank you, Rik
Lovely! Can't beat a drop of brown on here. Nice one, Liz. Best, Rik
My parents were Yorkshire born and bred, but lived in the midlands for many years. We used to holiday in Yorkshire every year and loved the Yorkshire food, especially potted beef. We can't get the authentic version here, so will be having a go at making this as I really love it. Thank you for all your videos. Have only been watching for a few weeks but loving them all.
Thanks, Kathryn. Best, Rik
Oh, great, Rik! I love this sort of spread and am definitely going to have a go. How long will it keep in the fridge? I live alone so it's just me drooling! Thank you for this
Potted beef sealed under butter can be kept in the refrigerator for up to 2 weeks, provided it is properly prepared and stored. The layer of clarified butter acts as a seal to keep out air and bacteria, which helps preserve the meat. Best, Rik
Potted meat from the local butchers was a great meal in the 60's/70's , the days of tripe, cow heel, pigs trotters , boiled ham .
.........nearly all gone now.!
Thank you. Best, Rik
The magic of Vegemite. Aussie lady here. I often use it as stock
Thank you. Best, Rik
'Fantastic'! That just about sums it up for me! You are an inspiration to us all 😀
Wow, thank you! I really appreciate that. Best, Rik
Hi Rik, I remember making this years ago and then I lost the recipe. This brings it right back to me and omg it is DEEEELICIOUS! Thanks, Rik!
Hope you enjoy. Thank you. Best, Rik
Nice , I grew up in the seventy's we used to have this regularly, my mother used to buy it from somewhere, probably the market or a corner shop back then. I remember the clarified butter on the top yum yum.
Great memories. Thanks for sharing. Thank you. Best, Rik
Lovely. Only ever had the spreads from out of jars from the supermarket. This is the first time I've seen a recipe for this. Didn't realise it was so easy to make. Nice one 👌😋
Hope you enjoy. Its tatstes of beef too! Thank you. Best, Rik
Yum Yum Rik to this for many reasons! It reminds me of Deviled Ham made by Underwood here in the USA. Nothing better in the world even to this day for me. It saved me last year when I had major dental surgery too!
Thank you. Best, Rik
When my mother was a young girl, in the 1920’s, she had to have her appendix taken out. While in the hospital she dreamed that the devil on the Underwood can was poking her side with his pitchfork.
Love this. used to always get 2 potted beef cobs for 60p each from the butchers when I used to go out for school dinners
Thank you. Best, Rik
Most righteous! I'm going to make this, and then on a separate occasion, I'm going to do it with chicken curry spread. 🎉
Hope you enjoy. Thank you. Best, Rik
Excellent history lesson, fantastic explanation of origin.
Thank you. Best, Rik
Wow😊
My favourite. It cost nearly £2 for a tiny pot at asda.
I'm making this regular. Always had it on bread and butter, never thought of trying on toast. But that looks awesome.
Thank you. Tastes like good beef too! Best, Rik
A loaf of sunblest, stalk butter and a pot of sandwich spread 😂. Packed lunch of the 80s lol 😂
Ha ha ha, yes! Thank you. Best, Rik
First time I heard of potted beef was in a history video describing food preservation in the old days. I dare say your recipe looks much tastier
I would imagine the old recipes were very basic indeed. Thank you. Best, Rik
Good grief Rik your a life saver not had this for a long time , Northern Englands answer to Pate but better cheer's mate 😎😎👍👍🇹🇭🇹🇭
Thank you. Best, Rik
Ive only ever read about this in Enid Blyton's books... cant wait to give it a try❣️Thanks, Rik.
Nice recipe this, Melany. Great beef flavour in the spread. Thank you. Best, Rik
Wow, homemade potted beef, magic x
Thank you. Tastes like beef too! Best, Rik
OMG. I am going to make this for my dad very soon. I cook for him - he is 96 and loves stuff on toast! Woo! I like your channel a lot because it's interesting to me in general for the UK influence, but also the far eastern recipes. Dad doesn't go for that (Thai, Korean, Chinese etc), but he is English and will take to this, I am sure :) And I love it too! My dad loves liver and onions (will use your recipe for that VERY soon) and for me? I am from a USA family with strong roots in the UK. It is important to me, so thank you for the ideas!ii I tracked down shredded beef suet after seeing your videos lol Hard to do!!!
Thanks for sharing, hope Dad enjoys. Thank you. Best, Rik
Top notch ! ❤
Very inspiring good sir.
Thank you. Best, Rik
My maiden aunt used to make a version of this every Christmas eve for family party, it was delicious that was in the fifty much appreciated to know how it was made
That is awesome! Thank you. Best, Rik
I have never seen this before, it looks so good 😋
Thank you. Best, Rik
The amount of butter you use you could be Polish! My Polish mother used so much butter on and in everything.
There is nothing better than butter.
Love this recipe and your channel.
Good to know! Thank you. Best, Rik
Oh my goodness Rik I’m going to have to make this it looks amazing , I make chicken liver pate but never knew you could make your own beef paste 👌one of my sons lived on the sardine and tomato flavour paste when he was little he loved it , thank you so much for this great recipe and the history info behind it ,I would love to see more paste or pate recipes if you have them ? Amanda xx
The sardine and tomato will be going up! This beef paste is excellent, not just saying that! It tastes of beef - I've been living on the stuff for ages. Thank you. Best, Rik
I used to love a tub of Shiphams beef and onion spread. It was a nice treat to have it on crusty bread with plenty butter and sliced tomato. Shiphams is owned by Princes now and not the same at all. I’m so glad you’ve showed this recipe Rik. I always meant to make potted beef but never got around to it. You’ve reignited my desire to make it. Thanks. When you were taking a bite of that luscious toast, my mouth was actually watering lol.
It was a little crunchy for me to be honest. With the few gnashers I have. I like a little less crunch these days. Thank you. Best, Rik
It just gets better and better…Thank you Rik…
Thank you. Best, Rik
I love your videos. Beef patè, lovely and very underrated. The original mix reduced down, fully seasoned and puréed could be used as a form of concentrated frozen stock for just about anything. Ps Good to see the numbers reflecting the quality and diversity of your work. PPS. Made grape vine leaf rolls with goat meat and cheese. Oh my, I’ve never had such an experience even though the leaves were past their best (the grower wouldn’t let me take them until she was finished harvesting the very last of the crop).
I don't understand, mate. Who said it was Clarified butter (that was the old fashioned way) I clearly say melted butter 10:38 and its in the recipe ingredients as melted butter. Thank you. Best, Rik
@@BackyardChef I stand well and truly corrected. Sorry mate.
@@BackyardChef Comment now edited.
@@glenbaker4024 No worries mate - I had no idea at first - was checking everything. Thank you. Best, Rik
Vegemite rules! Thanks from Australia.
Thank you. Best, Rik
Vegemite you legend……….. I very rarely use butter but when I do it is thick as, looked awesome.
Thank you. Best, Rik
Oh man does that look fantastic! Taste Vision!!!! Where are you! Thank you
Thank you. I've been eating it for breakfast and a fried egg. Amazing. Best, Rik
When I was young, 30 ish years ago, my parents would buy jars of spreadable meat. Not sure what type, but on freshly toasted bread just spread it and it was so great. Had a almost spice'd taste, but I think it had liver or something in it also. I brought some a few years ago, and it was not the same. Was just too salty and not the same taste. I think I would like to try to make this homemade.
Thank you. Best, Rik
I do a chicken spread very similar. I need to do the beef. All that butter. Yum
Lovely! Thank you. Best, Rik
Hi Rick thats looks amazing, I live in chesterfield and just to know and get to taste test the Sunderland family beef spread and can’t wait to try this recipe. Keep up the good work.
Thank you. Best, Rik
This should be titled, for the American viewers, "Intro to Great British Food: Potted Beef".
I'm very interested in this recipe because its something I've never tried and its blowing my mind.
I wonder if vegetarians have hints on what substitutes for beef and is savory? Would it be some kind of mushroom?
Yes please give us some variations on spreadables, including the fish pastes.
Thank you. Best, Rik
Thank you for the work you put into the description, so interesting and helpful.
Glad you enjoyed it! Thank you. Best, Rik
I do want to make this. Sounds delicious ❤❤
Thank you. Best, Rik
Yay, Australian Vegemite 👍🇦🇺💜
Thank you. Best, Rik
Another mouth watering recipe. Thanks Rik!
Thank you. Best, Rik
Remember that as a kid spot on rik wallop
Thank you. Best, Rik
The dairy farmers must love you I haven’t used that much butter in years, my mouth is watering watching you.❤
Thank you. Best, Rik
I was fed this as a kid in the 90s on toast...never again🤣 I'm sure yours is much nicer though Rik mate!
Ha ha ha, this tastes of real beef mate. Thank you. Best, Rik
Best-lookong potted beef spread I've ever seen. From USA
Thank you, Mary. Tastes like real beef too! Best, Rik
Glad to be on track on things I will eat looks good 😊
Thank you. Best, Rik
Look at that! (could not help myself) I like liver spreads.........
Me too! Thank you. Best, Rik
Oh thank you for this, I love potted beef ❤
Thank you. Best, Rik
We used to call it potted dog lol cannot get it anywhere anymore thanks for the recipe.
Thank you. Best, Rik
I made some of this a few years ago and how versatile it is for flavours, You can do the nutmeg or garlic even chilli whatever takes your fancy basically. I think if I recall it has a decent storage time too in the butter seal remains intact. Another classic well worth making.
Agreed! Change up the flavours and enjoy. Storage I have pinned at the top of the comments now for everyone! Thank you. Best, Rik
@@BackyardChef Spotted must have scrolled past it and storage time too :). Magic .
Oh my stars, that looks amazing!
Thank you. Best, Rik
I went to school in Chichester during the 60’s and the smell from the Shiphams factory was renowned 🤥😂
Thank you. Best, Rik
My cardiologist is going to have a baby, so better not tell him, LOL
Thank you. Best, Rik
That looks so delicious.
Thank you. Best, Rik
I have never heard of it but maybe it's like a Pate.
It is indeed! Thank you. Best, Rik
Awesome thank you
Thank you. Best, Rik
drooooling again Rik !! XX
Thank you. Best, Rik
👍🏻 Fascinating! I've never heard of beef spread. But I'm just about to make some chicken liver paté under butter (i call it _"faux gras"),_ and I'll be sure to try this too. Tx Rik!
Thank you. Best, Rik
Entrancing. Thank you, Chef Rik.
Thank you. Best, Rik