Category Archives: SPAM

Happy 80th birthday, Spam – Spam Cheesecake recipe

SpamI found this a few years ago in a Lancaster charity shop.

Of COURSE I bought it – who wouldn’t? Jay C. HormelPrepare for a bit of a history lesson, along with (obviously) some piss-taking. Here’s the feller to thank for this tasty treat. Jay C. Hormel, son of a butcher, developed SPAM assisted by French chef Jean Vernet. It was ready by late 1936, but as yet was unnamed. Hormel held a New Year party and gave guests a free drink for every name they suggested, and $100 for the winning name. “By the 4th drink people started to show imagination” Yum!Hormel commented. The name SPAM was suggested by actor Kenneth Daigneau, and is short for Shoulder of Pork and Ham, as any fule kno. Some of the other products in this photo show doubtful taste – “Arf” (which I hope wasn’t dog meat), “Dinty Moore” and “Spic” (geddit? Spic and Spam?)

SPAM was launched on an unsuspecting world in May 1937, and was a huge success. During the war it was sent over to Britain, and to Russia where Kruschev said “Without SPAM, we would not be able to feed our army”. American troops were given a special cheaper American Government version of SPAM which lacked the true flavour, probably leading  to the low opinion this true food of the gods has among large numbers of misguided people.

Spam cheesecakeThe book’s got a lot of recipes – some of them seriously WTF. On the left you can learn how to make Spam Cheesecake (no really), while there are also such delights as Spamdoori Chicken Wrap, Nutty Spamburger and Deep Spam Pizza. I have a soft spot for Spam Porcupine – chunks of SPAM, onions & pineapple on cocktail sticks, poked into a cabbage – “the cabbage can be used afterwards for other meals” it says.

Spam sconesMy favourite though has to be SPAM scones, which appear to be normal scones but with chopped SPAM added to the mix. Haven’t dared to try them yet, but the recipe suggests using any leftover scones  on top of a vegetable casserole and baked in a hot oven.

My favourite way to eat SPAM? Sliced thinly, fried to a crispy edge, and popped in a pitta with ketchup or summat. Yum. Do let me know if you’re desperate for me to share further SPAM recipes, you saddoes.

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Spam and Port Wine

DSCF4242So called because it reminds me of one of my favourite films. Ah, Susan George……

  • Bunch of spring onions
  • A dod of butter
  • Some mushrooms
  • SPAM (hurray!) sliced thickly
  • A big old slosh of port
  • Couple of teaspoons Dijon mustard
  • Carrot & Courgette “ribbons”

OK, grab your utensils firmly-

  1. Roughly chop the spring onions and cook in the butter in a biggish frying pan until just turning “golden” (i.e. brown).
  2. Add the mushrooms, and cook for about 3 or 4 minutes. Remove mushrooms and onions into a temporary bowl. No, I mean a bowl to hold them temporarily, not some sort of existential alternative universe bowl that keeps blinking out of existence.
  3. Fry the SPAM (hurray!) until browned on both sides, then pour the port over it and add the mustard. Slosh it about a bit, and chuck the mushrooms and onions back in from the existential bowl. Make sure the veg is heated well.
  4. Serve it however you want, but I like a veg pile with SPAM (hurray!) atop. It’s nice with carrot and courgette ribbons, which you can make easily with a peeler.
  5. Gerrit down yer gob.

SPAM SPAM SPAM SPAM

I recently found this in a charity shop while wandering round the fascinating Lancaster streets –224113146

Of COURSE I bought it – who wouldn’t? Dscf3231Prepare for a bit of a history lesson, along with (obviously) some piss-taking. Here’s the feller to thank for this tasty treat. Jay C. Hormel, son of a butcher, developed SPAM assisted by French chef Jean Vernet. It was ready by late 1936, but as yet was unnamed. Hormel held a New Year party and gave guests a free drink for every name they suggested, and $100 for the winning name. “By the 4th drink people started to show imagination” DSCF3216Hormel commented. The name SPAM was suggested by actor Kenneth Daigneau, and is short for Shoulder of Pork and Ham, as any fule kno. Some of the other products in this photo show doubtful taste – “Arf” (which I hope wasn’t dog meat), “Dinty Moore” and “Spic” (geddit? Spic and Spam?)

SPAM was launched on an unsuspecting world in May 1937, and was a huge success. During the war it was sent over to Britain, and to Russia where Kruschev said “DSCF3215Without SPAM, we would not be able to feed our army”. American troops were given a special cheaper American Government version of SPAM which lacked the true flavour, probably leading  to the low opinion it has among large numbers of people.

DSCF3217The book’s got a lot of recipes – some of them seriously WTF-worthy. On the left you can learn how to make Spam Cheesecake (no really), while there are also such delights as Spamdoori Chicken Wrap, Nutty Spamburger and Deep Spam Pizza. I have a soft spot for Spam Porcupine – chunks of SPAM, onions & pineapple on cocktail sticks, poked into a cabbage – “the cabbage can be used afterwards for other meals” it says.

DSCF3218My favourite though has to be SPAM scones, which appear to be normal scones but with chopped SPAM added to the mix. Haven’t dared to try them yet, but the recipe suggests using “any leftover scones”  on top of a vegetable casserole and baked in a hot oven.

My favourite way to eat SPAM? Sliced thinly, fried to a crispy edge, and popped in a pitta with tomato or summat. Yum. Do let me know if you’re desperate for me to share further SPAM recipes, you saddoes.

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