Well, the final episode aired last night and what a way to end the series. Yes, there are no more episodes of Downton Abbey. The Carnavrons have reclaimed Highclere Castle from film crews, and the production sets used for the downstairs scenes have been packed away. We must be resolved to gracefully let these beloved characters live out their lives without us watching.
This will be my final recipe to share as my love letter to the Downton kitchen staff and to those fans who love the food on the show. We first met the Crawley family over breakfast as they learn about the sinking of the Titanic; Mrs. Patmore’s dish that morning was kedgeree, so I thought it fitting to return to the beginning to feature another breakfast fish dish. The recipe is Omelette Arnold Bennett, invented at the famous Savoy which uses finnan haddie, smoked haddock. It is a fabulous morning after dish to soothe the broken heart of any Downton Abbey fan.
Don’t despair, I have share 100s of recipes so you can easily find them through the Recipe Index. And I will still be active on Twitter, Facebook and Instagram.
Much to the surprise of Downton fans everywhere, our favorite show has been getting some unexpected press this week. Known for their attention to historical accuracy, sharp eyed fans were aghast when a plastic water bottle was spotted on the Crawley mantle in a Season 5 promotional photo released on Instagram. The photo has since been taken down, but has the damage was already done. It has since made the rounds on social media and broadcast news shows across the country. Alastair Bruce, the show’s historical advisor, will certainly have been in a huddle with Julian Fellowes over this slip up. Even if they have a bit of egg on their face, in the end though, there is something to be said for the saying “there is no such thing as bad publicity”. In fact, lemons have now been turned into lemonade as the cast has now posed in a fun photo to help support the UK agency WaterAid.
Speaking of eggs, today’s dish is a simple one: poached eggs. Poached eggs are easy to make and keep for a larger group for your weekend brunch. It is one of those dishes that Mrs. Patmore would have taught Sybil once she mastered boiling an egg. I make them almost every week for Lord D, and it is one of the 220 recipes in my book, Abbey Cooks Entertain, but for some reason I have not shared it here. A simple dish, all you need is fresh eggs, a pot of water, a bit of vinegar and 4 minutes.
A culinary historian and Downton fan (not officially connected to the Show or its producers) fascinated by the fine, yet simple food of the post Edwardian period of Downton Abbey. Great food has a history and connects us with our past. Wouldn't it be lovely to add a touch of elegance to your Abbey?