Introduction: The centrepiece of Bahamian Christmas dinner, this whole ham is scored, studded with cloves, and basted with a sweet-tart glaze of brown sugar, pineapple and mustard, served alongside peas ‘n’ rice and baked mac and cheese for the holiday spread. Cultural Background: The centrepiece of Bahamian Christmas dinner, this whole ham is scored, studded […]
Introduction: This simple plate of thinly sliced boiled ham with fresh grated horseradish is a beloved Austrian starter, often found on Jause boards and at festive gatherings. Cultural Background: This simple plate of thinly sliced boiled ham with fresh grated horseradish is a beloved Austrian starter, often found on Jause boards and at festive gatherings. […]
Introduction: Schinkenfleckerl is a homely baked pasta dish found on Austrian lunch tables and in Viennese Beisl (tavern-style) restaurants alike. Cultural Background: Schinkenfleckerl is a homely baked pasta dish found on Austrian lunch tables and in Viennese Beisl (tavern-style) restaurants alike. Made with square-cut Fleckerl pasta, ham and a creamy egg custard, it developed as […]
Introduction: Because Christmas falls during the height of the Australian summer, the traditional heavy British Christmas roast has been adapted into a lighter, often cold or glazed ham centrepiece, perfect for warm-weather celebrations. Cultural Background: Because Christmas falls during the height of the Australian summer, the traditional heavy British Christmas roast has been adapted into […]
Introduction: A hearty winter soup with British colonial roots, split pea and ham hock soup became a practical way for Australian households to use up leftover Christmas ham bones, especially given Australia’s warm-weather Christmas leaves plenty of ham leftovers for winter cooking later in the year. Cultural Background: A hearty winter soup with British colonial […]
Introduction: Known affectionately as a “parma” or “parmi,” this dish is a pub-food institution in Australia, brought by Italian immigrants and adapted into a hearty, distinctly Australian pub lunch. Cultural Background: Known affectionately as a “parma” or “parmi,” this dish is a pub-food institution in Australia, brought by Italian immigrants and adapted into a hearty, […]
Introduction: Brought by Italian immigrants and reinvented in Buenos Aires in the mid-20th century, the milanesa napolitana – a breaded beef cutlet topped with tomato sauce, ham and melted cheese – is said to have been named on the spot at a restaurant called Nápoli rather than after the city itself. Cultural Background: Brought by […]
Introduction: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often dasheen or amaranth leaves), simmered with okra, coconut milk and, traditionally, a piece of salted or smoked meat for depth. Cultural Background: Callaloo soup is a smooth, richly seasoned green soup made from the leafy callaloo plant (often […]
Introduction: Creamy béchamel and ham croquettes with a crisp golden shell, a favourite shared starter at Andorran gatherings. Cultural Background: Croquettes reflect Andorra’s close culinary ties to Catalonia and Spain, appearing at nearly every tapas-style spread and family celebration. Tips: The béchamel needs to be quite thick to shape well — don’t rush the initial […]