A classic Scandinavian fish dish found on deliciousmagazine.co.uk
Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.
A classic Scandinavian fish dish found on deliciousmagazine.co.uk
Try this simple fishcake recipe, served with a prawn, egg and dill sauce,
which is healthy and super tasty.
A canapé recipe found on BBCgoodfood
This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make
A dinner recipe from “Torsk til Hverdag og Fest”
(Cod for Everyday and Parties) a free E-booklet
published by godfisk.no
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white meat and its delicate flavour, cod is perfect for both everyday and parties.
HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London’s Houses of Parliament. Since
its first appearance on British dinner tables, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market.
HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind. It is used as a condiment with hot and cold savoury food, and as an ingredient in soups and stews. It is also popular in Canada, Ireland, Australia, and New Zealand.
The original recipe for HP Sauce was invented and developed by Frederick Gibson Garton, a grocer from Nottingham. He registered the name H.P. Sauce in 1895. Garton called the sauce HP because he had heard that a restaurant in the Houses of Parliament had begun serving it. For many years the bottle labels have carried a picture of the Houses of Parliament. Garton sold the recipe and HP brand to Edwin Samson Moore for the sum of £150 and the settlement of some unpaid bills. Moore, the founder of the Midlands Vinegar Company (the forerunner of HP Foods), subsequently launched HP Sauce in 1903. In 2013, nearly 140 years since it was established, the Midland Vinegar Company Limited returned to the originators family, with Nigel Britton, great great grandson of the founders, now being the owner.
For many years the description on the label was in both English and French. The factory in Aston, Birmingham, was once bisected by the A38(M) motorway and had a pipeline, carrying vinegar over the motorway, from the Top Yard to the main Tower Road factory site. The Top Yard site was subsequently closed, and vinegar was not brewed on the Aston site during the last few years of production there.
HP Sauce became known as “Wilson’s gravy” in the 1960s and 1970s after Harold Wilson, the Labour Prime Minister. The name arose after Wilson’s wife, Mary, gave an interview to The Sunday Times in which she claimed “If Harold has a fault, it is that he will drown everything with HP Sauce”.
The brand was passed from the Midlands Vinegar Company to Smedley HP Foods Limited, acquired by a division of Imperial Tobacco, then sold to the French Groupe Danone SA in 1988 for £199 million.
In June 2005, Heinz purchased the parent company, HP Foods, from Danone. In October of that year the United Kingdom Office of Fair Trading referred the takeover to the Competition Commission, which approved the £440 million acquisition in April 2006.
Text from Wikipedia
A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat
Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.
This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.
A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted