Marmalade…not just for Paddington Bear!

Most of us view marmalade as a favourite preserve for the morning, where toast and butter make a perfect delivery device for the bittersweet tang of orange marmalade. But to make the most of National Marmalade Week there are more ways to make use of marmalade than beyond the breakfast table.

For instance, have you tried it as a salad dressing? I’m into raw food at the moment…I know….but it really IS delicious…and very good for you! Raw curly kale salad dressed in lemon and olive oil and adorned with blood oranges, red chillies, toasted sunflower & pumpkin seeds & luscious tongue tingling pomegranate seeds. I recently zinged up the orange factor with a blob of Seville marmalade, from local food hero Maya Pieris whose award winning Four Season Preserves provided a certain ‘je ne sais quoi’ when added to the dressing – definitely my new favourite way to eat a curly kale salad.

Stir fries often make use of orange, so why not orange marmalade instead? Add a dollop to a stir-fry along with the soy sauce.  Orange marmalade can be also be used to make into a terrific marinade for tofu, which after all needs all the help it can get!  Try using orange marmalade as a glaze for meat, chicken and fish, for example, Marmalade Glazed Salmon from Ready Steady Cook’s Tony Tobin.

Marmalicious Baking

Being a sweet preserve, marmalade is brilliant in baked goods. Its tartness works particularly well when balanced by rich cream or delicious egg custard. The Hive’s very own micro bakery supplied a delicious marmalade cake this week which sold out almost as soon as we popped it into the cake counter display!

The perfect way to eat marmalade discovered by scientists!

If you just can’t decide what to do with marmalade this week, then take a cue from researchers at University of Chester who claim to have discovered the perfect way to eat it! It seems millions of us are making the same fundamental mistake of using warm toast. Instead, the bread should be cooled for ten minutes to enjoy the maximum marmalade experience, researchers say. This causes a satisfying contrast between the crunch of the cold toast and the velvety marmalade, they say…

…I say…can we really wait THAT long!

The bread should also be white, 9mm thick and toasted for exactly a minute at 220C (428F). Only lightly salted butter must be used – 7.1g to be exact – on to which 11.2g of fine-cut marmalade, with peel of between 1.5mm and 4mm thick, should be used. So bad luck if you favour ‘thick cut’ and wholemeal then!  According to the boffins, endorphins are released in the brain when marmalade is eaten on cold toast.

Either way; brown, white, granary, spelt, gluten free, rye or sour dough…just enjoy and savour the flavour of this sweet treat and crunch your way into marmalade heaven!

Did you know that Marmalade is thought to have first come to Britain in ships from Portugal in 1495?  According to the Oxford English Dictionary, “marmalade” appeared in English language in 1480, borrowed from French marmelade which, in turn, came from the Portuguese marmelada.

How do you like to enjoy your marmalade? Got any favourite recipes that use marmalade? Do you think it should just be reserved for the breakfast table?  Please share your ideas. Tweet us @HiveBeachCafe or email caroline@hivebeachcafe.co.uk

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