NG8 March/April 2022
Local business directory and community magazine
Local business directory and community magazine
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Get<br />
Stuffed!<br />
Stuffi ng has been around since at least<br />
Roman times. The cook book ‘Apicus<br />
de re Coquinaria’ has recipes for<br />
stuffi ng made from vegetables, herbs,<br />
nuts and offal and it was used to stuff<br />
chicken, pigs and even dormouse!<br />
Since the late 1800’s in America it is<br />
called ‘dressing’. This stems from the<br />
way it was cooked at Thanksgiving,<br />
outside the bird rather than in the cavity.<br />
Stuffi ng was also deemed too crude a<br />
term for the well to do.<br />
The great thing about stuffi ng is that<br />
you can stuff pretty much anything with<br />
pretty much anything! From chicken<br />
(see Kiev recipe opposite) to seafood<br />
and most vegetables. But also thinking<br />
outside the box you can hollow out<br />
a loaf of bread, stuff it and you have<br />
the perfect picnic food. It isn’t just for<br />
savoury fi llings either. You can stuff<br />
pancakes, cookies, cupcakes, apples<br />
and the list goes on...<br />
Stuffi ng as a method of cooking is used<br />
across the globe. From Greek stuffed<br />
vine leaves to Indian stuffed paratha to<br />
the Russian pirozhki (stuffed bread). If<br />
you think about it every country has a<br />
speciality that involves stuffi ng. How<br />
about a Cornish pasty? Or an Italian<br />
Calzone? Or a Japanese gyoza? We<br />
love to stuff everything!<br />
My absolute favourite has to be sage<br />
and onion. Not the dry stuff you get<br />
from a packet, but homemade with<br />
grated onion, dried sage, breadcrumbs,<br />
sausagemeat and an egg. I bake it in a<br />
dish and could eat it all day.<br />
Ali Wale