hi every one can anyone tell me the meaning of this chant, apparently all of us proud Aussies have claimed it as our own, from the Cornish Chant of Oggie Oggie Oggie oi oi oi , we say Aussie aussie aussie oi oi oi , more likely because a huge majority of Australians have Cornish ancestry!!! found while looking up a piece on Cornish australians! cheers Joanne
The Oggy Oggy Oggy chant (alternately spelt Oggie Oggie Oggie), and its numerous variations, are often heard at sporting events, political rallies and around Scout and Guide campfires, primarily in Britain, Ireland and some Commonwealth nations. Max Boyce popularised the phrase in the 1970s. It is also considered a Welsh institution. Superstition holds that the origin of the phrase was as a means for Cornish pasty sellers to communicate to workers that it was lunch time. The reasoning for this belief is the presumption that 'Oggy' is from the Cornish hoggan for a pasty.
Mysterious word "Oggie". Not to be confused with the word "Oggin" often used by sailors in the Royal Navy to indicate the ocean. Years ago, back in the 60's during military service, I was shown a piece of equipment which was dangled beneath an aircraft in order to, as my RN informant said, "Nuff the oggin for exhaust", which translated meant smell the air above the waves for signs of a submarine.
Last Edit: Nov 28, 2011 6:18:17 GMT -5 by tonymitch
In 1971 it was something that my division used in the NZ Navy as a sort of challenge when we were at sport - exactly the way it is written so I would suggest that we got it from a Naval background as opposed to across the ditch....
Post by ancestordetective on Nov 30, 2011 0:03:18 GMT -5
In the northwoods of Michigan USA, they make pasties...which I love!!! Pasties are actually an upper peninsula specialty.
Pasties originated in Cornwall, England, where they were a popular food for miners due to their portability. These miners brought pasties to the United States when they immigrated in the late 19th century.
Every summer, Calumet, MI (which is located WAY up north in the northernmost tip of the UP and boasts a population of about 1,000 people) hosts an annual Pasty Fest. If you can't get to Calumet, never fear - with the following recipe, you can enjoy authentic Michigan pasties at home! Crust: 1 1/4 c. shortening, lard or suet 4 c. flour 7 T. ice water (approximately)
Mix salt and flour. Cut shortening into flour until mixture resembles coarse cornmeal, then add ice water one tablespoon at a time until a cohesive (but not wet or sticky) dough forms. Knead briefly, then separate dough into 4 equal portions and refrigerate for at least an hour. Roll out each piece of dough into a slightly oblong, approximately 10" circle. Filling: 1 1/2 lbs ground beef 3-4 c. potatoes, cut into ½ in. dice 1 large onion, chopped 1 c. diced carrot, turnip, parsnip or rutabaga (optional - if not using, increase amount of potatoes)
Salt and pepper to taste
Combine all ingredients in large bowl and mix thoroughly. If desired, cook a small amount of the mixture in a skillet to taste for seasoning before stuffing pasties. Place one quarter of filling on one side of each piece of dough, then dampen the edges of the dough with water. Fold the dough over and crimp the edges to seal. Cut a few slits in the top of each pasty and brush the crust with milk or egg wash if desired. Place on a cookie sheet and bake at 400 degrees for 45 minutes to an hour, or until golden brown.
fantastic thankyou all. I shall definately have a go at the above recipe, when we lived near MOONTA in South Australia I loved their Cornish Pasties!!!!, they have such Cornish history there, that is where my Cornish ancestors migrated to in the 1860's to work in the copper mines as so many Cornishman did, Moonta has a Cornish Festival every year, as yet have not been as live interstate now but hopefully when I am in SA next, a festival will be due..... cant wait to try the recipe i shall let you know how i go and i take 2 sugars.... lol.... usually with coffee.. Joanne
After reading this thread I thought you might be interested to see a traditional pasty recipe. This is my family's recipe, passed down through the generations. We never dice the vegetables. They are always thinly sliced.
CORNISH PASTY RECIPE
1lb plain (all purpose) flour 1/2lb fat (mixture of lard and margarine/butter) A pinch of salt 150 ml cold water
Ingredients for Filling:
1lb skirt/flank steak cut into small cubes 2 or 3 large potatoes, thinly sliced Turnip or swede, thinly sliced Onion, peeled and thinly sliced Salt and pepper Few small knobs of butter
Sift the flour with the salt, rub in the fat, and mix to a pliable consistency with the water. Leave to rest for half an hour in the refrigerator, wrapped in plastic.
Divide the pastry into four and roll each in a circle around about 5mm. thick (quarter of an inch) Cover a semi-circle of the pastry round with a layer of sliced onion Add a layer of sliced potato and season with salt & pepper Add a layer of sliced turnip/swede Add the top layer of steak pieces, season with salt & pepper and dot with butter.
Dampen the edges of the pastry with cold water and bring them together, pinching hard to seal. Crimp the pastry so that it is on the side of the pasty. Make a slit in the top of the pasty and place on a piece of non-stick baking parchment.
Bake on a baking tray on a high shelf in a pre-heated oven at 200C (gas mark 6) for 15 - 20 minutes, or until the pasty is golden brown and then reduce the heat to 160C (gas mark 3) and cook another for 30 to 40 mins. The total cooking time should not exceed one hour.