Did You know? (D.M) Keillers marmalade, is named after its creator Janet Keiller, and is believed to have been the first commercial brand of marmalade, originating in Dundee, Scotland. The apocryphal story tells that James Keiller bought a ship load of oranges from a ship that had sought harbour from a winter storm. The ship had started its journey in Seville but the delay caused by the storm had made the oranges less fresh than they ought to have been. The bargain gave Keillers wife, Janet, the opportunity to manufacture a large quantity of marmalade. The true story is more prosaic; in reality, the Keillers adapted an existing recipe for manufacture, by adding the characteristic rind suspended in the preserve. The first commercial brand of marmalade, along with the worlds first marmalade plant, was founded in 1797. In 1828, the company became James Keiller and Son, when James junior joined the business In 1880 the company opened a factory at Tay Wharf, Silvertown in London. By the late 19th century the marmalade was shipping as far afield as Australia, New Zealand, South Africa, India and China. It is believed that James Keiller and Son was also the first to produce Dundee Cake commercially and to give it the distinctive name. By the 1920s, after the firm had been acquired by Crosse & Blackwell, the company had become a producer of a wide range of confectionery, preserves and cakes. After this acquisition in 1920, Keiller was sold again several times before becoming part of another company of Scottish origin, Robertsons. One of Janet Keillers great-great-great grandsons was Alexander Keiller, the noted archaeologist, and one of her great-great-great-great grandsons is the British television presenter Monty Don - Dundee Lamb Chops Thanks to Mrs Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee is forever associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a recipe (as here) it immediately becomes Dundee. The quantities below will serve four (unless the chops are very small or the appetites are large). Ingredients: Four leg of lamb chops 2.5 fluid ounces (75ml or five tablespoons) vinegar Half teaspoon ground ginger 4 tablespoons marmalade - from Keillers of Dundee to be authentic! 4 slices orange for garnish 2 ounces (60g or half stick) butter 2½ fluid ounces (75ml) water Half teaspoon paprika Salt and pepper Method: You will need a frying pan with a heavy base and a close-fitting lid. First, brown the chops in the butter. Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar. Place a generous tablespoon of marmalade on the top of each chop. Bring to a slow simmer and cook for 45 minutes on a very low heat. If required, add a little extra water. Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.
Posted on: Sun, 17 Aug 2014 03:53:57 +0000
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