Jersey

The self-governing island of Jersey, which is Britain’s crown town, is one of the largest offshore financial centers in Europe and is therefore the subject of fierce criticism, but it is also a magnet for the world’s rich and their money. The small island attracts thousands of tourists with its huge sandy beaches, sunny landscapes and a strange mix of “very British” and French way of life just 20 kilometers from the French coast.

The system of the four islands in the English Channel – Jersey, Guernsey, Alderney and Sark – is an atavism from the feudal era. The political system is headed by a governor. The islands are neither part of the United Kingdom nor of the European Union, but like the Isle of Man they are a possession of the Crown. The personal council meeting in London must approve the laws of Jersey. Jersey has close economic and political ties with Britain and has a special relationship with the EU. A democratically elected parliament is responsible for the country’s domestic and foreign policy, including fiscal issues. Jersey also has its own judicial system, which is based on the principles of common law. Jersey offers foreign investors excellent infrastructure and communications, highly qualified financial experts and a tax regime that qualifies it as a “tax haven”. The island does not charge capital transfer tax, profit tax, value added tax, withholding tax or property taxes. This makes Jersey a leading offshore jurisdiction. Jersey culture is shaped by the local Norman language and Jersey traditions, as well as French and British cultural influences, to which are added cultural trends from immigrant communities such as the Bretons and the Portuguese (mainly from Madeira).

Fresh crabs in the summer are a particularly good food choice in Jersey. Grab a crab or lobster sandwich and dine in the sea-view restaurant, or choose the freshest fish to grill on the beach. Don’t forget to bring a salad with seasonal herbs, delivered directly from local farmers, together with “sea salt from Jersey” – this way you will enjoy the authentic taste of the island. Seafood is traditionally important for Jersey cuisine: mussels (called locally moules), mussels Scallop, oysters, lobsters and crabs – mostly spider crabs, which are considered a special delicacy. A particularly popular dish is the Norman casserole – it is a slow-cooked pork and bean stew, the most authentic containing pork legs, water and onions. In the past, the dish was consumed so everywhere that English-speaking visitors believed that the people of Jersey did not eat anything else, and called them Jersey beans. 🙂

Nettle soup was once a popular dish and was considered a tonic for the heart. Cabbage bread is traditional for Jersey and is bread baked between two cabbage leaves. As Jersey milk is very rich, cream and butter play an important role in island cooking. Unlike other parts of the Duchy of Normandy, there is no historical tradition of cheese consumption – the people of Jersey prefer the rich yellow widespread butter. Apples have historically been an important crop. They are used to make burdelots – apple dumplings, but the most typical specialty is black butter (lé nièr beurre) – dark and spicy, made from apples, cider and spices (especially licorice root juice). Although it is called butter, it does not contain any milk. It is traditional to organize nights with black butter (séthées d’nièr beurre) in the autumn. Starting with peeling the apples, stirring the mixture in a large pot all night, camaraderie and teamwork, and ending with the production of black butter, it all reveals the spirit of one of Jersey’s best-kept secrets: her people. Apples are also used to make cider. It was important for exports. After declining and almost disappearing in the late 20th century, apple production is now increasing and boosting. Besides it, apple brandy and wine are also produced.

Since we now have Easter holidays, I choose a great traditional English recipe for Jersey – Simnel cake. Here are the necessary products for it:

170 grams of dates

170 grams of raisins

170 grams of dried apricots

85 grams of dried cherries

85 grams of candied peel (I put 50% orange and 50% lemon)

3 tablespoons brandy

170 grams of butter

170 grams of brown sugar

4 eggs

170 grams of flour

85 grams of almonds (maybe almond flour)

1 teaspoon cinnamon

400 grams of almond marzipan

2 tablespoons apricot jam

Steps of preparation:

You need to prepare the dried fruit a few hours before you start making the cake. Cut the apricots and dates into pieces and leave the rest of the fruit whole. Pour them into a bowl, add the brandy and mix well. Let them taste. Honestly, you can double the amount of brandy. There is a place. 😉

Beat the butter into a fluffy cream and add the sugar. Beat for at least 5 minutes until smooth. Add the eggs one by one, beating after each one. Mix the dry ingredients and add them to the egg-butter mixture. Stir with a wooden spoon or silicone stirrer. Finally, add the dried fruit soaked in brandy. Stir everything to distribute the fruit evenly. Place kitchen paper in a tray to cover the bottom and walls. Pour the mixture.

Preheat the oven to 150 degrees and bake the cake for about 2 and a half hours or until a wooden skewer stuck in the middle comes out dry. Cool the cake.

Heat the apricot jam and spread the cake on top. Roll the almond marzipan on the crust and cover the cake.

Garnish with 11 balls of almond marzipan. And why exactly 11? Well, because they symbolize the twelve apostles without Jesus and it is a traditional Easter cake, Christ is absent – he was nailed to the cross. Finally, lightly burn marzipan with a kitchen burner to get a caramel flavor. You can skip the burner if you do not have such a device in your kitchen. You will get a wonderful cake again.

This year I did not make Easter cake with raisins, because I replaced it with this cake very successfully. Not that they taste similar, but the fruity feel of Simnel cake is much better than that of a regular Easter cake. The dessert is extremely fragrant and delicious. You can replace the dried fruits with the ones you like, for example dried mango, pineapple, kiwi, papaya, plums… For me, this dried fruit cocktail I used is very tasty and balanced in terms of sweetness. The candied peels should not be missed, as they add a fresh citrus note. Dried cherries can be replaced with cocktails for more moisture. In general, you can create what you have or what you like. But you have to try this sweetness. It will not take much effort, but you will enjoy and be able to share the taste with family and friends. You can decorate with almonds in chocolate, which look like Easter eggs for a more festive mood. 🙂 I hope I have given you a new idea for a delicious dessert for the holidays. Be healthy and blessed!

Next destination – Dominica.