1. PORRIDGE Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt.

Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn't stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. 2. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

SAUSAGES 1. A short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be grilled or fried before eating. 2. A cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices.

MARMALADE

Marmalade
From Wikipedia, the free encyclopedia Jump to: navigation, search Not to be confused with Marmelade. This article is about the type of fruit preserve. For other uses, see Marmalade (disambiguation).

Homemade marmalade Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. The benchmark citrus fruit for marmalade production in Britain is the "Seville orange" from Spain, Citrus aurantium var. aurantium, thus called because it was originally only grown in Seville in Spain; it is higher in pectin than sweet oranges and therefore gives a good set. The peel has a distinctive bitter taste which it imparts to the marmalade. Marmalade can be made from lemons, limes, grapefruits, mandarins and sweet oranges or any combination thereof. For example, California-style marmalade is made from the peel of sweet oranges and consequently lacks the bitter taste of Seville orange marmalade. In languages other than English, "marmalade" can mean preserves made with fruit other than citrus. For example, in Spanish the term usually refers to what in English is called jam (and "jalea" is similar to the English jelly). In Portuguese marmelada applies chiefly to quince jam (from "marmelo", the Portuguese for quince).[1][2] In Italian too, marmellata means every jam and marmalade, as it does Mermelada in Italian-influenced Rioplatense Spanish. Marmalade recipes include sliced or chopped fruit peel simmered in sugar, fruit juice and water until soft. Marmalade is sometimes described as jam containing fruit peel but manufacturers also produce peel-free marmalade. Marmalade is often eaten on toast for breakfast.

Contents
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1 Origins

2 Etymology 3 Dundee Marmalade 4 See also 5 References 6 Further reading 7 External links

[edit] Origins

Marmalade jars

Antique marmalade cutter, a device used to cut the peel of the citrus fruit into thin slices for the marmalade The Romans learned from the Greeks that quinces slowly cooked with honey would "set" when cool (though they did not know about fruit pectin). Greek (melimlon, "honey fruit") transformed into "marmelo"for in Greek (mlon, "apple") stands for all globular fruits, and most quinces are too astringent to be used without honey. A Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with defrutumRoman marmalade. Preserves of quince and lemon appearalong with rose, apple, plum and pearin the Book of ceremonies of the Byzantine Emperor Constantine VII Porphyrogennetos, "a book that is not only a treatise on the etiquette of imperial banquetting in the ninth century, but a catalogue of the foods available and dishes made from them."[3]

Medieval quince preserves, which went by the French name cotignac, produced in a clear version and a fruit pulp version, began to lose their medieval seasoning of spices in the 16th century. In the 17th century, La Varenne provided recipes for both thick and clear cotignac.[4] In 1524, Henry VIII received a "box of marmalade" from Mr. Hull of Exeter.[5] As it was in a box, this was likely to have been marmelada, a quince paste from Portugal , still made and sold in southern Europe. Its Portuguese origins from marmalado can be detected in the remarks in letters to Lord Lisle, from William Grett, 12 May 1534, "I have sent to your lordship a box of marmaladoo, and another unto my good lady your wife" and from Richard Lee, 14 December 1536, "He most heartily thanketh her Ladyship for her marmalado".[4] The extension of "marmalade" in the English language to refer to citrus fruits was made in the 17th century, when citrus first began to be plentiful enough in England for the usage to become common. In some continental Europe languages, Polish for instance, a word sharing a root with "marmalade" refers to all gelled fruit conserves, and those derived from citrus fruits merit no special word of their own. Due to British influence, however, only citrus products may be sold as "marmalade" in the European Union (with certain exceptions[clarification needed]), which has led to considerable complaints from those countries.[citation needed] In Portugal, where the modern use of the word originated, and Brazil "marmelada" refers only to a solid gel-like substance made of quinces. Any other use of the word is considered improper both linguistically and technically.

GOOSE PATE

Ingredients : 1 goose liver of 750 g weight, 350 grams of pork tenderloin, 250 grams of unsalted pork fat, 125 grams of goose liver pieces , 25 grams of salt, 250 grams of bacon slices, 1 truffle or porcini mushroom of average size, 50 grams of cognac, 50 grams of Madera, 250 grams of inner pork or goose fat, 2 bay leaves, pepper, nutmeg. Instructions: The coveted dish, of which the French speak with awe, raising their eyes up to the sky. Once somebody told me: "Foie gras (this is the French name of the pate) is for us what black caviar is for you". Obviously it is so, it is enough to just remember the price of a thin slice of "foie gras" in Jacque le d'Euvelleque's Paris restaurant... "Foie gras" - a traditional Christmas dish - together with roasted turkey and Christmas

log (cake) adorns the holiday tables of families that can afford it. So, let's try to cook this dish, which wouldn't be ashamed to be the centerpiece of even a president's table. Not a problem that we don't have truffles, we'll boldly substitute them with porcini mushrooms! And we'll substitute the goose liver of 750 grams weight (French farmers feed the geese in a special way, so that their liver is hypertrophied) with the liver of our own geese or with chicken liver. Take a good, firm liver, soak it in milk, clean of films, bile ducts and fat. Stud it with pieces of raw truffle or porcini mushroom, pour cognac or Madera over it and leave to be marinated for 3 hours. In a meat grinder process pieces of goose liver and pork tenderloin cleaned from films and sinews; the resulting ground meat is again processed in a meat grinder with a fine grate or strained through a sieve; put into a bowl, add salt, pepper, nutmeg and the cognac and Madera in which the liver was marinated. Take a round or square baking pan and inlay its bottom and sides with 2/3 of the ground meat. Put the marinated liver in the middle, cover it with the rest of the ground meat. Above it put the slices of bacon and 2 bay leaves and place in the oven on a water bath. Bake 30 minutes per 1 kilogram of weight. Cool the ready pate and pour slightly heated goose fat over it so that the pate would be in a shell of fat. Foie gras is served very cold, 48 hours after preparation.