In my Down Country column in last weekend’s Sunday magazine in the Sunday Star Times, I wrote about making a batch of Jersey black butter, or nièr beurre. This spicy, treacle-coloured preserve dates back to the 1500s, when it was invented as a byproduct of the Channel Islands cider industry.
Wednesday, 18 May 2011
Du nièr beurre en Nouvelle Zélande - Black butter down under
Lynda Hallinan bliogue:
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