Category Archives: Sauces

The Orange – From China To Glass Jar & Beyond

Oranges are round citrus fruits with finely-textured skins and pulpy flesh that are, unsurprisingly, orange in colour! The skin can vary in thickness from very thin to very thick, which can be vital in the production of marmalade and they … Continue reading

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“What’s Sauce For The Goose Is Sauce For The Gander”

Meaning: In any question, what is appropriate in one case, is also appropriate in another. Francesco Caraccioli  (right) is reputed to have said “Il y a en Angleterre soixante sectes religieuses differentes, et une seule sauce” And, as with most … Continue reading

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The Duck Press

Originally posted on British Food: A History:
The duck press was invented in France during the 1800s by a chef called Mechenet to make what is one of the most extravagant and macabre dishes ever created: Caneton de Rouen à la…

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Getting Out Of A Jam . . .

. . . What You Put In! Once again the fruits of the summer are swiftly forming and ripening in the gardens and hedgerows. My first crop is likely to be gooseberries, no surprise there, which though of minimal appeal … Continue reading

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‘The best laid schemes o’ mice an’ men, gang aft agley’

Robert Burns, poet, farmer and philosopher. (25th Jan. 1759 – 21st July 1796) A Burns Supper is a celebration of the life and poetry of Robert Burns. Burns suppers are normally held on or near the poet’s birthday of 25th … Continue reading

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The Goose Of Scotland

St Kilda, an isolated archipelago 64 km WNW of North Uist in the North Atlantic Ocean, contains the westernmost islands of the Outer Hebrides of Scotland. The largest island is Hirta, whose sea cliffs are the highest in the United … Continue reading

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Kitchen Front Soups

To continue the theme of soups as a simple but wholesome meal when times are hard I add here a couple from the ‘Kitchen Front’ Produced by the ‘Ministry of Food’ and backed up by advertising campaigns, the aim of … Continue reading

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