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What do Bailiwick of Jersey people eat?

What do Bailiwick of Jersey people eatSeafood has traditionally been important to the cuisine of Jersey: mussels (called moules locally), oysters, lobster and crabs — especially spider crabs — ormers, and conger.
Jersey milk being very rich, cream and butter have played a large part in insular cooking. Jersey fudge, mostly imported and made with milk from overseas Jersey cattle herds, is a popular food product with tourists.
Jersey Royal potatoes are the local variety of new potato, and the island is famous for its early crop of Chats (small potatoes) from the south-facing côtils (steeply sloping fields).
Apples historically were an important crop. Bourdélots are apple dumplings, but the most typical speciality is black butter (lé nièr beurre), a dark spicy spread prepared from apples, cider and spices. Cider used to be an important export. After decline and near-disappearance in the late 20th century, apple production is being increased and promoted. Apple brandy is also produced, as is some wine.

Among other traditional dishes are cabbage loaf, Jersey wonders (les mèrvelles), fliottes, bean crock (les pais au fou), nettle (ortchie) soup, vraic buns.

 

 

Bailiwick of Jersey description:

The Bailiwick of Jersey is a British Crown Dependency off the coast of Normandy, France. As well as the island of Jersey itself, the bailiwick includes two groups of small islands which are no longer permanently inhabited, the Minquiers and Écréhous, and the Pierres de Lecqand other rocks and reefs. Together with the Bailiwick of Guernsey, it forms the grouping known as the Channel Islands.

What do Bailiwick of Jersey people eatWhat do Bailiwick of Jersey people eat

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