Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium (meaning 'pepper paste' in Latin). Created in 1828 by an Englishman named John Osborn, [1] it is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but thirty employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer. [1] [2]
Gentleman's Relish is traditionally eaten very thinly spread on slices of hot buttered white-bread toast, either on its own, or with cucumber or "mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. [3] [ better source needed ] It is an ingredient in the dish Scotch woodcock.[ citation needed ]
Elsenham Quality Foods also make a similarly packaged product, Poacher's Relish, which is made from smoked salmon, butter, spices and lemon zest. [4] Both types of relish are sold in plastic containers (pictured), and in more expensive but reusable and decorative traditional ceramic pots. [5] Since 2008 a third variation, Angler's Relish, made from smoked mackerel, salted butter, lemon juice, vinegar, spices and other ingredients was introduced in commemorative packaging to mark the 180th anniversary of John Osborn's original creation. Both are also usually eaten on toast or savoury biscuits, in common with the original recipe.[ citation needed ]
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
A canapé is a type of starter, a small, prepared, and often decorative food, consisting of a small piece of bread or cracker, wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta on the European Plain bordering the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as cheese and butter, and is relatively high in carbohydrates and fat.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Solo Foods, LLC is a manufacturer of food ingredients, makers of Solo and Baker dessert fruit and nut fillings, marshmallow creme and toasted marshmallow creme, Simon Fischer fruit butters, marzipan, almond paste and Chun’s Asian cooking sauces.
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.
Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.
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