Nutmeg: The Smell of Christmas?
For Nigel Slater, nutmeg is 'the scent of Christmas', but Sheila Dillon needs convincing. Together they explore its use, history and why it's the number one spice in Grenada.
For cook and author Nigel Slater, 'Nutmeg and citrus are the scents of Christmas' but Sheila Dillon needs convincing.
Together they look at the versatility of nutmeg as a spice that can bring life to mulled wine, egg custards, meats and puddings.
People take it for granted now but nutmeg was highly prized in the kitchens of 16th and 17th century Europe. Traders ventured to the ends of the earth to secure it because of its value. The Dutch and the English vied for nutmeg supremacy and, in December 1616, Nathaniel Courthope and his small army saw off all competitors to gain control of the valuable nut so it could be shipped back to Britain for the culinary elite to enjoy.
Today in Grenada the spice is so important it features on the national flag. But when Hurricane Ivan struck in 2004 it devastated the entire crop and hit the economy with a vengeance. Almost ten years on the nutmeg crop seems to be well on its way to recovery and we find out how it is used on the island.
Producer : Perminder Khatkar.
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Nigel Slater - High on Nutmeg?
Duration: 01:07
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Nigel Slater's Christmas Nutmeg Panna Cotta
I find the optimum setting time for this panna cotta is four hours. The longer it spends in the fridge, the firmer it will be. It tends to firm up too much if left overnight.
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For the panna cotta
full cream milk 200m
double cream 200ml
half a nutmeg, finely grated
a vanilla pod
creme fraiche 200ml
leaf gelatine 3 small leaves
icing sugar 4 tbsp
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Put the milk and double cream in a small saucepan with the grated nutmeg and the vanilla pod, split lengthways, and bring to the boil. Remove from the heat, stir in the icing sugar and creme fraiche and set aside for a good 20 minutes.
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Soak the gelatine leaves for five minutes in cold water, when they have softened to a jelly-like mass, stir into the cream mixture until it has dissolved. (If they won’t dissolve, then heat the cream mixture gently until they have.) Pour the mixture into four small cups or ramekins, cover and chill in the fridge.
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Turn the panna cotta out into small dishes. (You will find that dipping the pots into hot water for a few seconds will help the panna cotta slide out easily.) If you wish, dust with a very small amount of grated nutmeg.
ΜύMakes 3-4 small desserts.
Credits
| Role | Contributor |
|---|---|
| Presenter | Sheila Dillon |
| Interviewed Guest | Nigel Slater |
| Producer | Perminder Khatkar |
Broadcasts
- Sun 22 Dec 2013 12:32Βι¶ΉΤΌΕΔ Radio 4
- Mon 23 Dec 2013 15:30Βι¶ΉΤΌΕΔ Radio 4
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