Miscellaneous

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Easter is one of the holiest festivals in the Christian calendar and is celebrated all over the world with great gusto and fervour. From painting and rolling your eggs to sitting down with the family for a slap up meal of roast lamb one thing is sure…Easter is open to all of our ritualistic, family traditions however eccentric they may seem!

Here in the good old UK we tend to celebrate Easter in a fairly restrained and tranquil manor with church services, an excess of chocolate and plenty of lamb. All over the world people celebrate this festival in a whole host of colourful and culturally unique ways. The folks of Ukraine forgo lamb in favour of a traditional egg and yam dish, and apparently Poland has a tradition of water fights in the streets on Easter Monday known as Smingus Dyngus. The egg decorating tradition is also a worldwide and popular Easter activity, the painted eggs are sometimes called “pace eggs” and the word pace comes from the word “pasche” which simply means Passover.

Our lovely colleague Petra is of Czech descent and she has been sharing some of her favourite Easter traditions with us over the last few weeks. The tale of the Pomlázka stick sure was one of our favourite tales. This is quite simply a stick made from willow branches and in most cases the willow is also decorated with colourful ribbons.

The Pomlázka is thought of as a symbol of youth, beauty, health and fertility with the males running around town whipping the young ladies while reciting a delightful wee poem. After the ladies have been “beaten” they then thank the men with gifts of coloured eggs and sweets for the younger ones and shots of Slivovice for the older ones. This wonderful folk tradition of “whipping” should really only be undertaken by single men so please keep your stick at home if you are already spoken for!

Here is the Easter whipping poem if you fancy joining in the fun…however do be careful who you go whipping as this tradition may require some explanation for the uninitiated!!

Hody hody doprovody

dejte vejce malovany

Nedate-li malovany

dejte aspon bily

však Vam slepička snese jiny

A basic translation of this would be:

“Give me a coloured egg

if you won’t give me a coloured egg

give me a white one

and get your hen to lay another.”

If you fancy trying out another very popular Easter activity why not try your hand at baking lamb shaped cakes? This is a wonderful way of embracing the traditions of our European cousins, and if you wanted an equally over-the-top antidote to the ‘death by chocolate’ usual Easter experience, why not serve this after a lamb roast for a lambtastically festive feast?

Disclaimer: Now as we are not religious gurus but in fact god-like butchers, some of the facts mentioned in this post may hold varying degrees of truth…and the rest is fairly daft – this is due to being infected by the festive fun and frolics of Easter!

Well we’ve certainly had an eggcellent time researching and preparing this post and don’t Passover the eggcuse for some thwacking good Easter fun!

Talk soon and remember to save some space for an egg or two after all your lamb!

Leisa

Posted by Leisa in Beef, Lamb & Pork, Miscellaneous Tagged , , , , , , |   |  Leave a comment

Stefan Kolsch

In the midst of ash clouds and VERY busy airports I was out of the kitchen last week and on a meeting and eating trip around Europe. My first stop was Dublin at the start of the week where I was joined by our Commercial Director Tazio and we were lucky enough to sample some very nice pork.

Stefan Roasting Whole Pig

As you can see the boat was well and truly pushed out for our visit and we were treated to a whole suckling pig thanks to our host Kieran who is standing next to me in the picture. The pig was slow roasted over an open fire and the flavours were out of this world. The pig was stuffed with onion, garlic and marjoram and liberally seasoned both inside and out. We left it to roast for about 8.5 hours in total, turning every hour or so to get the skin crisped up evenly.and this was some of the best crackling I have ever tried. The meat itself did not disappoint, I was taken aback by how moist and juicy it had remained during the epic cooking time.

Somehow, despite lots of delays, I made it to Amsterdam on the Tuesday and really enjoyed sampling a fabulous selection of seafood, I was spoilt with tasty oysters and langoustines and have re-discovered my love of fish!

I also met with one of our export clients on Wednesday in Bremen, Germany and it is always music to my ears when I hear how much these guys love British beef!

Talk soon,
Stefan

Posted by Stefan in Head Chef, Miscellaneous Tagged , |   |  Comment (1)
06/05/2010

Hi there,
Below you will see an image taken during the last photo shooting session.

it is magic!

It was quite hard work to nail a product onto the wall and make it look that good! Jokes aside….The image is just flipped – That picture was an accident taken just before I had time to turn my “Best side” to the camera. I dont know what looks better though…The Pork Rib roast or me!

See you all soon unless Vogue comes calling!

Stefan

Posted by Stefan in Head Chef, Miscellaneous Tagged |   |  Comment (1)

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