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Poets have been mysteriously silent on the subject of cheese.
G. K. Chesterton.
Whitley and a Recipe for Whitley Goose
King Henry I in 1100 conferred Whitley on the northeast coast to the Priory of Tynemouth. After the dissolution of the monasteries however, the crown held Whitley until 1551. In that year it was granted by King Edward VI to the Earl of Warwick, who was created the Duke of Northumberland. Whitley has remained with the Dukes of Northumberland – apart from a short period when it was let to others – and the present Duke is lord of the manor and principal landowner.
With the coal and other local industries in the area declining Whitley suffered hardship until the North Tyne Loop railway opened in 1882, The Railway linking the coast to Newcastle allowed Whitley to reinvent itself as a seaside resort. In the 1890s due to confusion between Whitley and Whitby the name of the resort was changed to Whitley Bay. The resort continued to grow and the famous Spanish City and the bay of golden sand that stretched from St Mary’s lighthouse all the way to Cullercoats was popular with holiday makers from all over the north and Scotland.
But all good things come to an end and from the 1980s with the advent of package holidays, people went abroad and the resort like many others became less popular as a holiday destination. The Spanish City deteriorated and finally closed. St Mary’s island is still there, the golden sand still sweeps around the bay to Cullercoats, and a yearly fair sets up on the Links. There are hotels, boarding houses and a caravan site near to St Mary’s island and the holidaymakers still come, though in much smaller numbers than in the resorts heyday. But things maybe about to change for the better as there is 60 million pound restoration in progress and Whitley Bay may become Queen of the northeast resorts once more.
With this little history lesson over I would like to pass on a recipe given to me. The recipe is for Whitley Goose. Although since there is no goose involved I had to ask why it was called that? The answer I received was, “Because it just is.” None the wiser? Neither am I.
Copyright Fred Watson October 2008.
Whitley Goose.
Ingredients.
4 whole onions, peeled.
4 oz of grated Cheddar cheese.
¾ of a pint of single cream.
Salt and Black pepper.
A knob of butter.
Method.
Boil the onions in lightly salted water until they are tender (15 to 20 mins)
Drain and allow to cool down a little.
Chop onions roughly and mix with half the cheese.
Use the knob of butter to grease an ovenproof dish.
Pour in the cream.
Stir in the onion/cheese mix.
Top with the rest of the cheese
Bake in preheated oven at, 400°F, 200°C, gas mark 6.
Bake for 20 to 30 minutes or until golden brown.
Will serve four if used as an accompaniment to cold meats.
Or will serve two as a supper dish.
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