Jellied Eels 720g Tub – Just Beautiful
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Are Jellied Eels Healthy
They are high in protein.
This makes them a great option for those who have to watch their weight! Eels are also low in cholesterol which is good for the heart.
The liver of the eel contains a lot of Vitamin A and essential amino acids.
Why do British People eat Jellied Eels
Place of Origin. In the 1700s, Londoners ate jellied eels as a cheap, nutritious meal. Cockneys grew to love the taste of the creatures, which were readily available by way of the River Thames.
In response, pie-and-mash shops (hubs for inexpensive mutton pie and mashed potatoes) added eel to their offerings. Jellied Eels 720g Tub
STEWED EELS WITH PARSLEY SAUCE
My first memory of eating eels was as a kid when my dad took me to a pie and mash shop in East London.
We sat down in a booth, ordered our pie and mash (with liquor of course) and then another dish was served.
IT WAS A BOWL FULL OF THEIR DELICIOUS PARSLEY SAUCE BUT SOMETHING WAS FLOATING IN IT
IT WAS ONLY A BLOODY EEL! Jellied Eels 720g Tub
Well, not one to turn away a free lunch, I picked out a warm eel and scoffed it.
Needless to say, I was hooked immediately. So here is my stewed eel recipe.
INGREDIENTS:
200g jellied eels
2 tbl cockles or winkles (optional)
1 tsp malt vinegar
30g finely chopped parsley
1 tbl cornflour
Pinch cayenne pepper
Seasoning
EEL RECIPES – STEWED EELS METHOD:
- Tip just the jelly from your jellied eels into a pan and add the parsley and season well with lots of ground black pepper and bring to a light simmer.
- Once simmering add the cornflour (dissolved first in a dash of water) and the vinegar.
- Stir continuously until the liquid has thickened. If it’s too thick just add a dash of water.
- Now add the eels and cockles or winkles.
- Bring to a simmer then turn off (if using raw winkles add them at the start to cook – the cockles are usually already cooked).
- Now it’s done, drizzle a tiny bit of olive oil, pinch of cayenne pepper and taste for more seasoning or vinegar.
Jellied eels are a traditional English dish that originated in the 18th century, primarily in the East End of London.
The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is eaten cold.
Tub Jellied Eels
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