Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn.[1] It is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer.[1][2]
Uses
editGentleman's Relish is traditionally eaten very thinly spread on slices of hot buttered white-bread toast, either on its own, or with cucumber or "mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes.[3][better source needed] It is an ingredient in the dish Scotch woodcock.[citation needed]
Variations
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Elsenham Quality Foods also make a similarly packaged product, Poacher's Relish, which is made from smoked salmon, butter, spices and lemon zest.[4] Both types of relish are sold in plastic containers (pictured), and in more expensive but reusable and decorative traditional ceramic pots.[5] Since 2008 a third variation, Angler's Relish, made from smoked mackerel, salted butter, lemon juice, vinegar, spices and other ingredients was introduced in commemorative packaging to mark the 180th anniversary of John Osborn's original creation. Both are also usually eaten on toast or savoury biscuits, in common with the original recipe.[citation needed]
See also
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References
edit- ^ a b Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide). Warrington: National Trust Books (Anova Books). 2007. pp. 12–13. ISBN 978-1-905400-55-3. Retrieved November 3, 2017.
- ^ "Spreading the word". The Guardian. 18 February 2001. Retrieved 16 January 2017.
- ^ "19 USES FOR GENTLEMAN'S RELISH (PATUM PEPERIUM)". foodzube. Retrieved 16 January 2017.
- ^ "Gentleman's Relish Patum Peperium". Find.Eat.Drink. 10 January 2010. Retrieved 16 January 2017.
- ^ Roddy, R. (2017). Two Kitchens: Family Recipes from Sicily and Rome. Headline. p. pt444. ISBN 978-1-4722-4842-8. Retrieved January 29, 2018.
External links
edit- The height of good paste The Telegraph, 28 December 2000.