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Alan's Cookbooks
| Origins of the name " Easter " - |
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ORIGINS of the NAME
Some claim that the word Easter is derived from Eostre, a Teutonic goddess of spring and fertility. Other accounts trace Easter to the Latin term hebdomada alba, or white week, an ancient reference to Easter week and the white clothing donned by people who were baptized during that time.
Through a translation error, the term later appeared as esostarum in Old High German, which eventually became Easter in English.
In Spanish, Easter is known as Pascua; in French, Paques. These words are derived from the Greek and Latin Pascha or Pasch, for Passover.
Jesus' crucifixion and resurrection occurred after he went to Jerusalem to celebrate Passover (or Pesach in Hebrew), the Jewish festival commemorating the ancient Israelites' exodus from slavery in Egypt. Pascha eventually came to mean Easter.
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| Product information of the week " Lamb" - |
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What’s in a name? The word Lamb comes from Old English (Ovis aries).
Historical Lamb ancestry dates back to around 9,000 BC when longhaired moufflon sheep were kept for their fleece before being slaughtered for their meat. Roast sheep was the first sacrifice to the gods, and it is still associated with celebration around the globe, such as Passover in the Jewish calendar, the Eid festival that marks the last month in the Muslim year and Easter in the Western and Christian Churches. The Romans once enjoyed a lamb dish of “milk fed baby lambs of 3-4 weeks old”.
Fact Lamb is the meat of a young sheep defined as one that is slaughtered within one of year of its’ birth, after that it could be called a hogget, old season lamb or even mouton, although mutton is usually associated with sheep around 3-4 years of age. Flavours that go well with lamb are, of course, min, garlic and rosemary, An interesting flavour that also works well is dried ginger, rubbed into the meat prior to roasting lamb, as too is orange. In the Middle East many lamb recipes contain cinnamon.
Health & Fitness A 90g serving of cooked lamb will supply approximately 20g of protein, (a third of our daily recommended amount). Lamb also provides vitamin B and iron. Although lamb is bred to be leaner, it still contains a high proportion of fat within the meat itself although this depends greatly on the age, breed and the cut of meat.
Hints & Tips Always bring refrigerated lamb back to room temperature before cooking it. This will improve the browning and sealing on the meat. |
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| Happy Passover! The passover Meal and the Seder plate - |
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THE PASSOVER MEAL – THE SEDER PLATE
Each of the components of the meal is symbolic. The food is eaten in ritual order and its meaning and symbolism is discussed.
The first item on the Seder Plate is MAROR, a bitter herb (some use horseradish, others Romaine lettuce) that symbolizes the bitterness of the slavery.
The second item on the the Seder plate is the CHAROSET which is a chunky brown mixture of apples, nuts and wine, that symbolizes the mortar that was used by the Hebrews during their slavery.
The third item on the plate is the KARPAS, as green-vegetable usually celery signifying the onset of spring. The celery is dipped into the saltwater and symbolizes the tears of the Hebrews under the Egyptian rule. Parsley is often used as Karpas.
The fourth item is the “Z’roa”, a roasted shank bone is used to symbolize the Passover sacrifice that was made every year at the Temple in Jerusalem.
The fifth item is the BEITZAH , a roasted egg that symbolizes the Festival Sacrifice that Jews used to make at the Temple in Jerusalem. The egg has also come to symbolize spring and rebirth, however that was not the original intent of the egg on the Seder Plate.
Additionally, there are three MATZAHS on the table to symbolize the three groups of Jews, the priests, the Levites, and the Israelites.
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| The Cheese Story - Camembert Cheese Article - Alan Coxon |
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I have recently just returned from filming a pilot TV cookery show over in Normandy called the Food Archaeologist, a series about the history of food, a personal passion that I have held for many years. Normandy in particular is a personal favorite of mine, a smorgasbord of delicious foods and beverages at every turn.
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| Product information of the week : Mango - |
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Mango
What’s in a name? The name possibly comes from the Tamil for fruit tree, via the Portuguese “manga” or from the Malay “mang” meaning tree.
Historical India is the native land of the mango where it has flourished for several thousand years. It also features largely in Indian mythology and in Buddhist rituals.The Portuguese took them to West Indies, Africa and Brazil in the 16th Century and where they are still cultivated. Today, South Africa is a major producer and world supplier.
Fact Mangoes are from the same family as cashew and pistachio nuts. The fruits vary in size, from tiny egg shaped wild varieties to the large sweet ones. There are over 2,500 difference varieties in all. In India, they are usually picked before they are ripe to make tarts and preserves.
Health & Fitness Mangoes are extremely rich in Vitamins A, B and C. They are, however quite high in sugar.
A medium sized fruit contains around 14 per cent sugar. It is also advised not to drink neither milk water nor alcohol for up to two hours afterwards, as this may cause stomach pains for some people. These are not dangerous but can prove uncomfortable.
Hint & Tip Store your ripe mangoes in the refrigerator; this will keep them for 4-6 days. If they are firm, keep them at room temperature until softened. Also take care not to get the mango juice onto clothing, as it has a habit of staining. |
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| History of the Easter Simnal Cake - alan (AVAILABLE NOW) |
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The Simnal Cake was traditionally eaten on Easter Day and during the late 17th century female servants would bake this fruit rich Easter cake to take home on their rare visits to their mother's on Mothering Sunday which was the fourth Sunday during the Lent period.
The Christian fasting and repenting period of Lent ends on Easter Sunday and a Simnel cake helps to mark the end of the forty days of Lent and gives people a tasty treat and marks the celebration of Easter time. Some people still call the fourth Sunday during Lent Simnel Sunday.
The word Simnel comes from the Latin word Simila which means fine wheaten flour. The cake was traditionally made from this fine wheaten flour.
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