Mary Berry shows Judith Chalmers how to make a delicious and indulgent Pork and Mushroom in Cream Sauce. First shown: 06/06/1974 If you would like to license a clip from this video please e mail: archive@fremantle.com Quote: VT9492
I love these videos! There's something so innocent about them, and it's a nice reminder of how far we've come in the UK when it comes to cooking and eating
I made this for company this evening - DELICIOUS!!! I used 1 1/2 pounds of pork instead of 1 1/4, chicken stock instead of water and a stock cube. However, I thought there was too much liquid and certainly not thick enough so the next time I do it, I'll reduce the liquid and increase the flour by another tablespoon. But my company raved about it. It was a hit!
Before Tiktokers, influencers and Instagram. Take me back with you! This takes me back to my childhood so much! Entertainment then was throwing things in the fire that you shouldn’t, playing board games and watching one channel as a family altogether! SO much better!
I like Mary Berry very much, but boy how far we've come since then. This one is about a half step above the cream of mushroom soup can, and apparently was considered fairly sophisticated. in Britain. These shorts also remind me a bit of eating dinner at your 5th grade friend's house - you didn't quite trust what you were going to have to eat.
These were the recipes found in restaurants on the high street, not so much French but near enough to make you think you were being adventurous. People needed easing into eating what they thought was "foreign muck".
Nothing "Cream of Mushroom" about this recipe. Except for the stock cube, all ingredients are fresh, no cans, no boxes - if the addition of sour cream is off putting, sour cream is a major ingredient in dishes all over Europe.
Oh yes we've come so far now, non-authentic foreign cuisine from all sorts of takeaways, ready meals full of crap, vegan meals which are full of preservatives and chemicals. If you were really that snobbish and had the money, by all means go and eat in authentic places and get authentic ingredients and do it properly. No need to get arsey about a cream sauce. I assume you are not from Britain, no-one here calls it 5th grade.
She seems quite reasonable in this episode - perhaps she's been at the cooking sherry already. I agree, some of these clips I've seen she seems a right sullen wotsit! :)
Yes Mary, if you keep trying to put ground spices from a jar into a steaming pot, it will all stick together. I know she's on TV so maybe a bit nervous but really, she's making a lot of rookie mistakes.
It's certainly not the most appealing dish ever made; but hopefully the taste is decent. I'll have to try it. Probably need some parsley or other accent to make it not look like dog barf.
With the right amount of time to get the meat better cooked it would be fine. Cream sauces with meat in them are never going to look fantastic, but then neither do a lot of dishes which taste fantastic if you can get past how they look.
Of course the old way was to put any old plonk into cooking. The rule of thumb is use the best quality you can afford, what you drink is what you add into your food. Cooking sherry was just plain awful, you couldn't drink it but let's stick it in. Of course it was cheaper but nasty.
Poor Judith - talking about the paprika and Mary just talks over and ignores her. I can’t stand Mary Berry but I like these recipes as my mum would’ve been in her early 20s during the time this was shown and I remember her making this dish as I was growing up and it’s delicious. But, MB has all the warmth and personality of a slug.
