1991: Un fricot Jèrriais: a good feed in any language

 Un fricot Jèrriais: a good feed in any language

 

Un fricot Jèrriais is such a traditional local treat that in the west of the Island the word has come to mean something savoury and special - a real feast - and is used to describe a 'good feed' of mussels, ormers, fish, new potatoes or any other tasty savoury dish.

 

In the east of the Island, according to the dictionnaire jersiais-français compiled by Dr Frank Le Maistre, it has retained its traditional meaning as a delicious hot vegetable dish of French beans, boiled potatoes and fried onions with a side dish of cucumber.

 

It is also variously known as un fricot des pais d'mai (a feast of French beans) eune pilée (a pile or heap), or eune mêlée (a mixture) for there is nothing subtle about a good, rib-sticking Jersey dîner - the meal served at about 12.30 pm.

 

There are many local variations of this dish and this one was taught to Joan Tapley, of Vallée des Vaux, by her mother-in-law, Elsie.

 

'Un fricot des pais d'mai is made by first peeling a cucumber and leaving it in a bowl, well sprinkled with salt, for two hours.

 

'The cucumber should then be drained and mixed with vinegar before being served as a side dish to the platter of hot vegetables,' Mrs Tapley said.

 

To make your fricot, peel the potatoes and break or cut the French beans and cook them together until tender. Separately, lightly fry and sweat a pan of onions.

 

Mash the potatoes and beans together into a revolting-looking but delicious green purée and stir in the onions.

 

Serve the mashed bean and potato mixture with the fried onions, and the cucumber as a side dish.

 

Then all you have to do is put it out on the table with some fresh bread and say 'Aidg'ous!' (help yourselves!) and 'Bouon appétit'.

 

Elaine Hanning

JEP 20/6/1991