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When making large amounts the tide going down is of a great help! We also like to make our dough and leave it rest for at least 4 hours and even overnight in a cool place.
Liz Grimes Such memories of my grandmother making them for me when I was a child. My grandfather came from St Peters originally although married and lived the rest of his life in Hertfordshire. Julie Myatt Aaaaaah, fond memories of my mum making these.
She was a demon Wonder baker! Probably a bit too stodgy and greasy compared to modern cakes.
Jersey food specialities
Home Explore the BBC. This page has been archived and is no longer updated. Find out more about page archiving. Jersey Wonders You are in: Have Your Say Your name: The BBC reserves the right to edit comments submitted. We also like to make our dough and leave it rest for at least 4 hours and even overnight in a cool place Liz Grimes Such memories of my grandmother making them for me when I was a child. Wonders Wonders were traditionally cooked as the tide goes out But there are also a number of traditional dishes which are peculiar to Jersey. The Ormer Haliotis tuberculata - a mollusc of the abalone family is a much prized delicacy in Jersey.
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So highly prized in fact that their population has declined rapidly since the 19th century. Gathering ormers is now strictly controlled by law. Only ormers larger than 80mm 3.
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The rules led to the first underwater arrest in Britain when a diver was arrested for illegal ormer gathering by a police officer in scuba gear. The ormer is soaked in fresh water, removed from it's shell, cleaned, and beaten with a steak hammer.
It is then dusted with flour and fried. They can be eaten in a casserole, and when stocks were plentiful they were also pickled. Bean Crock les pais au fou has become the traditional dish of Jersey. It makes a filling but very tasty meal, and there are as many recipes as there are cooks - but they're all based on a mixture of dried beans and pork - preferably on the bone. It is not totally removed from the traditional French cassoulet, although it never includes duck and goose, as does the south-west French version of the dish.
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Traditionally, the jar of beans and meat was carried to the bakery to cook overnight. A good bean crock relies on long, slow cooking. Sometimes the beans used are just haricot beans, sometimes they are mixed beans.
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