chattie wrote:My August copy of the Good Food magazine arrived yesterday and there's a one page article extolling the culinary delights of Guernsey including a reference to gâche (apparently pronounced gosh) - I'd never realised it was a fruit loaf served in buttered slices... Sadly the article did not include a recipe but I've found one at http://www.bbc.co.uk/guernsey/content/a ... ture.shtml
How odd to talk about it in a food magazine and not give a recipe. Yes - I've used that one and it's very nice. It goes stale quite quickly, but it's fine toasted. Again, it has a huge amount of butter in it, which makes it very rich and I'm not sure how long it would have remained in the repetoire for war-time cooking. But then, when it's first mentioned it's right at the beginning, isn't it, in Exile (1940) and then again in Three Go (1949 - what would butter/fat rationing have been like then?
Oh, my goodness. I've just looked it up and butter rationing ended May 1954!!!! So for the Three to be treated to gache would have been a HUGE treat. Maybe they milked their own little Jersey cow herd and used the milk for their own things? But no - in Three Go it's given for tea at the Lucys'. Perhaps the schol sold milk or milk products on to those who could afford to buy them? The lcys are wealthy so they'd be OK, wouldn't they?
Dear German Friend has been locating recipes for me (some from her mother who still lives in Germany) and has just told me that when she wrote 'lard' she actually meant 'pork drippings'. Which is very interesting, because of course lard is refined pork fat, and I'm wondering if using pork dripping instead would give things a specific flavour? Not actually pork
, if you see what I mean, just a flavour that might be hard to identify and would give foods a generally different taste to the one Joey and co. would have been used to?
I shall get some pork and render it down and then try the fat in some recipes.