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Marmalade is a jam (jelly) made from oranges, traditionally served at breakfast time. The best kind is made from slightly bitter Seville oranges. There are many kinds of traditional marmalades in Britain, but the original is Scottish Dundee Kieller marmalade.
According to the legend Mrs Janet Keiller first made it in Dundee (a major port city at the time) in 1797 when her husband brought a cargo of oranges that were being sold cheaply after a spanish ship was forced to take refuge in the port during a storm. Needing to use up lots of Seville oranges in one go Mrs Keiller decided to make them into a preserve and Keiller Dundee Marmalade was born.
It’s hardly surprising, therefore, that marmalade figures as a major component in many Scottish recipes. Two of these are presented below:
Stilton-stuffed Chicken in Orange Sauce
4 large chicken thighs, skinned and boned
50g stilton, cut into 4 fingers
juice and freshly-grated zest of 1 orange
1 tbsp cornflour
3 tbsp dry white vermouth
2 tbsp orange marmalade (Dundee Marmalade, for preference)
Insert a finger of cheese into each chicken thigh. Remove the rind from the bacon and use to wrap around the chicken, securing it in place with a cocktail stick.
Add the lemon juice and zest to a bowl. Sprinkle the cornflour over the top and whisk to combine. Add the vermouth and whisk in then stir-in the marmalade and set the mixture aside.
Heat the butter in a pan and when foaming add the chicken and cook, turning frequently, until golden brown all over. Stir the conrflour mix into the pan, bring to a boil, reduce to a simmer then cover and cook gently for 20 minutes. Serve immediately on a bed of rice with a little of the sauce spooned on top.
Marmalade Queen of Puddings
225g caster sugar
finely-grated zest of 1 orange
4 eggs, separated
75g fresh breadcrumbs
pinch of salt
6 tbsp orange marmalade
Begin with the breadcrumb custard. Add the milk, butter, 50g of the caster sugar and orange zest to a pan and heat until the sugar has dissolved and the mixture is just warm.
Whisk the egg yolks in a large bowl and gradually add the warm milk to them, stirring all the time. When the milk has been incorporated add the breadcrumbs and stir to mix. Tip the contents of a bowl into a well-buttered 1.5l oven-proof dish and allow to stand for 20 minutes, while the breadcrumbs swell.
At the end ofthis time place the dish in an oven pre-heated to 180°C and bake for about 25 minutes, or until the custard has just set. Take the custard out of the oven and set aside.
Add the egg whites to a clean bowl and whisk with just a pinch of salt until they stand in soft peaks. Add the remaining sugar a little at a time, whisking all the while. Spread the orange marmalade over the cooked custard then top with the meringue, making certain it covers the entire surface of the dish.
Return the pudding to the oven and bake for a further 20 minutes, or until he meringue is crisp and golden. Serve hot.
I hope you enjoyed these recipes and are now eager to find out more about traditional Scottish and British cookery.