There should always be a bottle of ketchup on the dining table and along with it a bottle of Worcestershire sauce. Though it takes its name from the town of Worcester, in southwest England, it is of Indian origin, the recipe having been brought from Bengal to Worcester in 1837 by the British Governor.
A powdered herb mixture that is becoming increasingly popular in recent years is the 'barbecue' mix, used on roast and grilled meats. Its aroma is reminiscent of the smell of smoke from a wood fire and creates the illusion of meat cooked outdoors over an open fire. Ingredients include ground garlic, cloves, sweet pepper, chilli, salt, sugar and monosodium glutamate.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
In China meat cut in small pieces is cooked rapidly and served with a delicately seasoned sauce and white rice. Popular in the former USSR are hearty, seasoned soups served with sour cream. India's highly spiced dishes are often unpalatable to the European.
A powdered herb mixture that is becoming increasingly popular in recent years is the 'barbecue' mix, used on roast and grilled meats. Its aroma is reminiscent of the smell of smoke from a wood fire and creates the illusion of meat cooked outdoors over an open fire. Ingredients include ground garlic, cloves, sweet pepper, chilli, salt, sugar and monosodium glutamate.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
In China meat cut in small pieces is cooked rapidly and served with a delicately seasoned sauce and white rice. Popular in the former USSR are hearty, seasoned soups served with sour cream. India's highly spiced dishes are often unpalatable to the European.
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Creepers, like ivy, and climbers, such as clematis, wisteria and a vine, have been introduced against the walls.
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