|Tut in hot pursuit of goat #176|
|Miss Long Ears |
2. What is the difference between marmalade, chutney, conserve, jam, preserves and jelly? Marmalade is not necessarily citrus based. Citrus marmalade is made with chunks of peel and fruit. I make a sweet and smoky bacon marmalade with chunks of onions and bacon that spreads on toast or served with apples and cheese. Chutney is usually a savory condiment like a relish that is made with pieces of fruit or vegetables and spices. Conserves are a lot like jam but are made from combining fruit and sometimes raisins, nuts, and coconut. Jams are made by crushing fruit with sugar. Jams are usually thick and sweet but not as firm as jelly. Jams should be spreadable. Preserves, on the other hand, use whole small fruits or pieces of fruit in a gelled syrup. The pieces of fruit should be transparent to clear and the color should be characteristic of the fruit from which it is made. Jelly is made from fruit juice and sugar, most are cooked but there are some recipes for jellies that are refrigerated without cooking. Jellies are clear and should hold their shape yet be tender. The flavor should be a good fruit flavor with the right amount of sweetness.
Warm Salad of Duck Egg, Bacon and Nuts
Recipe by Orlando Murrin
- 6 strips smoked bacon
- 3 duck eggs (or 5 large hen's eggs)
- 30 medium spears of asparagus
- 3 tablespoons hazelnuts or walnuts, toasted and crushed
FOR THE DRESSING
- 3 tbsp hazelnut oil
- 2 tbs grapeseed oil or olive oil
- 1 tbsp cider vinegar
- 2 tsp smooth French mustard
- Cook bacon on high for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
- Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
- Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season (keep the eggs warm) Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.