Wednesday, 17 January 2024

Patum Peperium - The Gentleman's Relish

The recipe for Gentleman's Relish has remained a secret since it was first invented by John Osborn in 1828. It is wonderful spread on hot toast and added to scrambled eggs. It is the essential ingredient for Scotch Woodcock - a Victorian snack served at the end of a meal! This is my interpretation of this famous English relish.

Ingredients

  • 7 oz (200gm) anchovies, drained & coarsely chopped
  • 2 tbsps fresh white breadcrumbs
  • 5⅓ oz (150gm) butter
  • 1⁄4 tsp cayenne pepper
  • 1 pinch ground cinnamon
  • 1 pinch freshly ground nutmeg
  • 1 pinch ground mace
  • 1 pinch ground ginger
  • 1 dash fresh ground black pepper

Directions

  1. For a less salty relish, soak the anchovies in warm water for an hour or so.
  2. Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
  3. Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
  4. Serve with scrambled eggs, toast, sandwiches and as a "kick" to savoury sauces!


 

Source: Food.com


Scotch Woodcock is Victorian dish served as an after dinner course as an alternative to dessert but now more often served as a snack or accompaniment to lunch. It is a simple recipe of scrambled eggs and toast. Spread the Gentleman's Relish on the warm toast and top with a large dollop of scrambled eggs and sprinkle with chopped parsley. For those wishing a more intense anchovy flavour, top the scrambled eggs with one or two anchovy fillets.

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