|Big things lie ahead for your guys. Big, gelatinous, yummy things.|
First up is orange marmalade. The Greeks, despite their abundant citrus crop, haven't exactly figured out the best way to profit on the harvest. In fact, one pound of oranges fetches something around three cents. It's sad and pathetic, because it's hardly worth it for farmers to actually harvest the citrus, so it's not uncommon to see moldy, unpicked fruit carpeting the ground below the trees.
But the expat Brits do their part in preventing this travesty, because as a rule, British people love orange marmalade (with the exception of a certain lady named Ellie).
Authentic British Orange Marmalade with Ginger
This yields about five pounds of marmalade. Since the peel is consumed, I recommend using organic fruit.
First of all, place a small plate in the freezer (more on that later).
Clean the fruit and cut in half. Juice and reserve product for your drinking pleasure. Scoop the juicy membranes from the fruit shells and reserve this along with the seeds in cheese cloth or muslin. Tie off and place in a large pot filled with six cups of water.
Take the peels and their pith and chop into your desired consistency. Extremely thin strips about 1/2-inch long are traditional and my favorite way to go. Add this and the minced ginger to the water.
Bring water to boil, then reduce heat to a very low simmer, cover, and cook for about two hours, or until the peel is tender.
Remove cheesecloth/muslin and squeeze all the liquid from it. Add the sugar to the pot and stir until dissolved completely. Then bring mixture to full boil and maintain this for about 15-20 minutes, or until mixture darkens and setting point is reached. To test for the setting point, place a teaspoon of the mixture on your chilled plate and allow it to sit for 30 seconds. Afterwards, run a spoon through the middle and if there is a clean line, the marmalade is ready.
Skim the marmalade of any foam that might have come up, allow to cool for five minutes, then begin jarring for storage (here's a resource on how to jar).
Next up we made Cornwall's claim to fame: The Pasty (pronounced "pah-stee"!). These savory meat pies were the traditional miners' fare back in the day, and were the perfect meal because tin miners could hold the thick crust with their soot-covered fingers and eat the filled part of the pie without contaminating themselves with tin. In case you didn't know, tin isn't the best flavor.
|Prepare yourself, you's about to be pastied.|
We used this recipe for Classic Cornish Pasty from the BBC website and quadrupled it to store extras in the freezer after baking and cooling. They reheat beautifully!
|Fact: you are going to be full after this|
Unfortunately, instead of providing you with the recipe, I'm just going to taunt you with a picture. Google it, old chap.
|A pie of many sizes|
|The kitchen team, clearly with Lexi in charge|