Europeenses

Fårikål

Depending on the source consulted, sheep were first domesticated 8,000, 9,000, 10,000, or 11,000 years ago in either the ancient Levant, Mesopotamia, the Fertile Crescent, or Southwest Asia. Testament perhaps to the … Continue reading

April 5, 2016 · Leave a comment

Skerpikjøt – Faroese Wind Cured Mutton

Preserving food has always been an issue for mankind and one of the earliest methods that is still in use today is air drying; the gradual dehydration of cuts of … Continue reading

November 21, 2015 · 3 Comments

Haggis, Neeps, and Tatties

January 25 is Burns Night, a celebration of the life and poetry of the poet and lyricist Robert Burns (1759-1796). The celebration is marked by a Burns Supper, an evening … Continue reading

January 25, 2015 · 1 Comment

Colcannon

“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top … Continue reading

October 27, 2014 · Leave a comment

Devizes Pie

Devizes is a market town in Wiltshire, England, and the place of my birth. Its unusual name comes from the description of the castle that was built there by Osmund, … Continue reading

April 16, 2014 · Leave a comment

Bismarckheringe

  ‘A plague o’ these pickled herrings’ (Sir Toby Belch, Twelfth Night, Act 1, Scene 5) The Bismarck Herring owes its name to the business sense of Johann Wiechmann, owner of … Continue reading

March 21, 2014 · Leave a comment

Kentish Huffkins

The huffkin is a flat loaf traditional to Kent with an indentation in the centre and a soft crust. This recipe is from my Mum’s first ever cookbook. Ingredients: 1lb … Continue reading

December 3, 2013 · Leave a comment