HAVE you always eaten turkey at Christmas and now fancy something new?
Jersey Post is giving Islanders the chance to make a variety of international festive dishes that celebrate the Island’s different communities.
A series of recipes have been published to accompany their annual Christmas stamp collection, featuring different festive foods.
Entitled “Jersey’s International Christmas”, the set features six dishes including Polish, Romanian, Portuguese and South African cuisine.
Jersey’s own cultural heritage is also celebrated in the set, which includes an image of Lé Podîn d’Noué, a steamed Christmas pudding made using a recipe that has been in circulation for generations.
A recipe for Lé Podîn d’Noué and the other featured dishes is available online at jerseystamps.com.
A Jersey Post spokesperson said: “Jersey Post would like to thank the various communities around the Island for their assistance with this issue.
“We hope you all enjoy learning about the diverse ways Christmas is celebrated in our island.
“From the whole team at Jersey Stamps, we wish you all a very Merry Christmas.”
The stamps
-
Buche de Noel: French sponge cake filled with buttercream, covered in chocolate and presented in the shape of a wooden log.
-
Barszcz czerwony: A polish sour beetroot soup traditionally served on Christmas Eve.
-
Sarmale: Romanian stuffed cabbage leaves that feature various fillings, such as pork and rice or bacon and sauerkraut.
-
Bacalhau da Consoada: A Portuguese salted-cod dish also known as “Christmas Eve cod”.
-
Glazed gammon: A South African Christmas dish which can be eaten hot or cold.
-
Christmas cake: Like many countries the spiced, dried-fruit cake is also central to Irish celebrations. “Nollaig Shona” means “Happy Christmas” in Irish Gaelic.
-
Lé Podîn d’Noué: A Jersey steamed Christmas pudding with the addition of breadcrumbs and suet, spices and dried fruit, making it lighter and quicker to make than the traditional British version.
-
Roast turkey and trimmings: Turkeys have been a staple of British Christmas tables since the 1950s.
