Jersey (Europe) 2 January 2022

Jersey is located in the continent of Europe. It is the largest island in the Channel Islands, and is south of England’s coast, and west of the Cotentin peninsula of France. It is about 10 miles east to west and 5 miles north to south.

The capital is St. Helier.

The official languages are English and French.

The climate is an oceanic climate with warm summers and mild winters. Spring is from March to May, Summer is June to August, Autumn is September to November, and Winter is from December to February (https://www.worldtravelguide.net/guides/europe/channel-islands/jersey/weather-climate-geography/).

The staple foods are fresh seafood, meat, potatoes, beans, jams, scones, cakes and much more (https://www.channelislandsdirect.co.uk/jersey-holidays/things-to-see-and-do/jersey_food).

https://www.britannica.com/place/Jersey-island-Channel-Islands-English-Channel

TRADITIONAL JERSEY BEAN CROCK (https://www.food.com/recipe/traditional-jersey-bean-crock-the-original-baked-beans-388262):

  • 1 lb. small white haricot beans
  • 8 oz. mixed beans (large white haricot beans, butter beans, brown and red kidney beans)
  • 4 oz. pork belly
  • 8 oz. shin beef
  • 1 carrot, peeled and diced
  • 1 onion, peeled
  • Fresh parsley and thyme (small bunch of each)
  • Salt and pepper
  1. Soak beans overnight in sufficient water to cover. Then drain and put them into the bean crock (any earthenware casserole dish or a Le Creuset dish will be fine), seasoning with pepper.
  2. Add the pork belly, shin beef, carrot, onion and herbs. Pour boiling water over the content until covered. Place, without lid, in hot oven (gas mark 6, or 400F). Cook uncovered until contents bubbles. Then put on lid, turning oven to low, (gas mark 2, or 300F). Leave cooking all day – about 4 to 6 hours, topping it up with boiling water when necessary.
  3. One hour before serving, remove meat, vegetables and herbs, strip meat from bones. Discard the bones, gristle and excess fat.
  4. Mix meat into the beans, adding salt and pepper to taste.
  5. Serve hot with crusty bread, or with grilled ham and eggs.
Boy did this take time, but it was worth it!!!

HOMEMADE DUTCH OVEN CRUSTY BREAD (https://eatingeuropean.com/homemade-dutch-oven-crusty-bread/):

  • 3 C all-purpose flour
  • 1-1/2 tsp salt
  • ½ tsp Instant yeast
  • 1-1/2 C water at room temperature
  1. In a large bowl, mix together flour, salt, and yeast.
  2. Add water and using a spatula, mix together until combined.
  3. Cover with plastic wrap and let it rise for 12-18 hours.
  4. After at least 12 hours, heat up the oven to 450F.
  5. When the oven has reached this temperature, place covered empty dutch oven into the oven and let it heat for half an hour.
  6. Using a vegetable scooper, turn the dough a few times and form a ball.
  7. Place parchment paper onto your surface and then place your dough ball on top, cover with plastic wrap and let it rest until the pot is hot.
  8. After the pot has been in the oven for half an hour, take it out and place the bread with parchment paper inside, cover with lid and bake for half an hour.
  9. After half an hour, take off the lid and bake for another 15-20 minutes.
  10. Remove from the oven and let it rest before cutting.
Another dish that took 19+ hours to make, but well worth it!!

JERSEY WONDERS (https://www.theislandwiki.org/index.php/Jersey_food_specialities):

  • 5-1/2 C self-rising flour
  • 7-1/2 TBSP butter
  • 1 C caster sugar
  • 6 eggs
  • Oil for frying
  1. Sieve the flour and sugar together and rub in the butter, chopped into small pieces.
  2. Whisk the eggs and add to flour mixture to make a light dough.
  3. Make the dough into golfballs and put them on a lightly floured tray and cover with a damp cloth for two hours.
  4. Then roll out each of the balls into a 5×10 cm rectangle. Twist the rectangle and join the ends to create a figure eight.
  5. Drop four to six wonders at a time into a pan of hot oil.
  6. Cook until golden brown.
The Wonders don’t look that wonderful, but the flavor was great! I added a little vanilla extract to the dough.

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