Channel Islands cuisine: Difference between revisions
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Locally-caught seafood has traditionally been important to the cuisines of both [[Guernsey]] and [[Jersey]]: [[mussel]]s (called ''moules'' locally), [[scallops]], [[oyster]]s, [[European lobster|lobster]] and [[ |
Locally-caught seafood has traditionally been important to the cuisines of both [[Guernsey]] and [[Jersey]]: [[mussel]]s (called ''moules'' locally), [[scallops]], [[oyster]]s, [[European lobster|lobster]] and [[Crab meat|crabs]] — especially [[Maja squinado|spider crabs]] which are considered a particular delicacy. [[Abalone|Ormers]] are conserved and fishing is restricted; they were made into Ormer casserole.<ref name="TasteAtlas 2021">{{cite web |title=10 Most Popular Traditional Foods in the Channel Islands |url=https://www.tasteatlas.com/most-popular-food-in-channel-islands |website=TasteAtlas |access-date=18 September 2021 |date=13 January 2021}}</ref><ref name="Jersey.com">{{cite web |title=Jersey food culture |url=https://www.jersey.com/guides-features/jersey-food-culture |website=Jersey.com |access-date=18 September 2021}}</ref> A speciality is [[conger]] eel soup.<ref>{{cite web |title=Conger soup |url=https://www.bbc.co.uk/guernsey/content/articles/2004/07/22/conger_soup_feature.shtml |publisher=BBC |access-date=18 September 2021}}</ref> |
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[[Channel Island milk]] being very rich with a higher fat and protein content than milk from [[Holstein Friesians|Holstein Friesian cattle]], [[cream]] and [[butter]] have played a large part in insular cooking.<ref name="CI report">{{cite web|title=Market Prospects for Channel Island milk|url=http://www.dairyco.org.uk/library/d-archive/market-information/market-prospects-for-channel-island-milk.aspx|publisher=Milk Development Council|date=18 January 2010|accessdate=3 May 2012|archive-url=https://web.archive.org/web/20120314221425/http://www.dairyco.org.uk/library/d-archive/market-information/market-prospects-for-channel-island-milk.aspx|archive-date=14 March 2012|url-status=dead}}</ref> |
[[Channel Island milk]] being very rich with a higher fat and protein content than milk from [[Holstein Friesians|Holstein Friesian cattle]], [[cream]] and [[butter]] have played a large part in insular cooking.<ref name="CI report">{{cite web|title=Market Prospects for Channel Island milk|url=http://www.dairyco.org.uk/library/d-archive/market-information/market-prospects-for-channel-island-milk.aspx|publisher=Milk Development Council|date=18 January 2010|accessdate=3 May 2012|archive-url=https://web.archive.org/web/20120314221425/http://www.dairyco.org.uk/library/d-archive/market-information/market-prospects-for-channel-island-milk.aspx|archive-date=14 March 2012|url-status=dead}}</ref> |
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Latest revision as of 22:56, 6 March 2024
Channel Islands cuisine is the cooking styles, traditions and recipes of the Crown dependencies of the Channel Islands, namely the Bailiwicks of Guernsey and of Jersey.
Among the islands' specialities are locally-caught seafood, rich Channel Island milk, Guernsey Bean Jar, and Jersey cabbage loaf.
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Locally-caught seafood has traditionally been important to the cuisines of both Guernsey and Jersey: mussels (called moules locally), scallops, oysters, lobster and crabs — especially spider crabs which are considered a particular delicacy. Ormers are conserved and fishing is restricted; they were made into Ormer casserole.[1][2] A speciality is conger eel soup.[3]
Channel Island milk being very rich with a higher fat and protein content than milk from Holstein Friesian cattle, cream and butter have played a large part in insular cooking.[4]
The "gastronomic hotspot"[5] islands of Guernsey, Jersey, and Sark have 16 restaurants listed in the Good Food Guide.[5] Jersey's Bohemia restaurant has a Michelin star and five AA Rosettes.[5]
Guernsey[edit]
Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread,[1] gâche mêlaïe, a dense apple cake,[1] and Guernsey Bean Jar, a type of cassoulet of pork and beans.[1]
Jersey[edit]
Bean crock (les pais au fou) can best be described as a sort of Norman cassoulet. It is a slow-cooked pork and bean stew, most authentically containing a pig's trotter, water and onions.[6]
Cabbage loaf is the traditional Jersey bread baked between two cabbage leaves, while Jersey wonders are a kind of doughnut, not filled with jam.[1]
Jersey Royal potatoes are the local variety of new potato, and the island is famous for its early crop of small, tasty [citation needed] potatoes from the south-facing côtils (steeply-sloping fields).[1]
References[edit]
- ^ a b c d e f "10 Most Popular Traditional Foods in the Channel Islands". TasteAtlas. 13 January 2021. Retrieved 18 September 2021.
- ^ "Jersey food culture". Jersey.com. Retrieved 18 September 2021.
- ^ "Conger soup". BBC. Retrieved 18 September 2021.
- ^ "Market Prospects for Channel Island milk". Milk Development Council. 18 January 2010. Archived from the original on 14 March 2012. Retrieved 3 May 2012.
- ^ a b c Smithers, Rebecca (10 September 2019). "Channel Islands crowned gastronomic 'hotspot'". The Guardian. Retrieved 18 September 2021.
- ^ "Bean Crock (Un Poit et des Pais au Fou)". BBC. Retrieved 18 September 2021.
