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Inner Western Courier Thursday Not Used Anymore : December 24th 2008
8 INNER-WEST WEEKLY, Monday, December 22, 2008 MB Xmas traditions a source of surprise and delight FIONA BOXALL In the Ukraine, 39 days of fasting are followed by a 12-course supper in honour of the 12 Apostles' ' AROUND the world and per- haps just across the fence, there are as many Christmas dishes as there are nationalities. In Germany, spiced cakes, biscuits and stollen -- a bread-like cake with fruit and yeast dating back to 14th century Dresden -- are traditional Christmas fare, along with roast goose, cab- bage, potatoes and carrots. For Bulgarians, 12 dishes without meat are served on Christmas day, each rep- resenting a separate month of the year, while in the Ukraine, 39 days of fasting are followed by a 12-course supper in honour of the 12 apostles. In Latin America, home of the hapless turkey, this noble and somewhat un- lucky bird is prepared with different spices, depending on the region. In a masterstroke of sen- sible celebration, Ethiopians cook a sourdough pancake known as an injera, which also acts as a plate and fork and is served with doro wat, a spicy chicken stew. In Albania, Christmas Eve is the time to eat a meal of pancakes made without oil or butter, at the end of which each person leaves a spoonful of food on the plate to show gratitude for having more than is needed. Armenians may find themselves eating fried fish and boiled spinach on Christmas Eve because they believe the Virgin Mary ate boiled spinach the night before Christ was born. In Sweden, ham, herring and brown peas find favour, whereas in Latvia you're likely to be presented with brown peas with bacon sauce, pies, cabbage and sausage. If you find yourself in Jamaica on Christmas day, expect rice, gumbo peas, chicken, oxtail and curried goat, while a trip to Greenland might yield cof- fee and cakes followed by a strip of whale skin known as mattak. So wherever you find yourself for Christmas, why not share with your neigh- bours -- you never know what exciting treat lies in store. THE CHRISTMAS STORY Fruity history of Christmas pud FIONA BOXALL The Christmas pudding has come a long way from boiled mutton porridge. THE Christmas pudding began life in the 14th century as a dish called frumenty, which was more like a soup or porridge. It was made by boiling beef and mutton with raisins, currents, prunes, wine and spices and eaten as a soup or served as a fasting dish in preparation for the Christmas festivities. By the 16th century, the plot was thicken- ing -- a little as eggs and breadcrumbs were added along with more dried fruit. The meat was taken out and spirits were added to create a dish that more closely resembles what we would recognise as a Christmas pudding. However, this culinary triumph almost came to a sticky end in 1664 when the Puritans decided that indulging in Christmas pudding was a ''lewd'' act and that puddings were ''unfit for God-fearing people''. Luckily for pudding lovers, King George I tasted and enjoyed the dish and had it reinstated as part of the royal feast in 1714. Despite the royal stamp of approval, the Christmas plum pudding was not firmly established until the Victorian era. If you have found yourself looking in vain for a plum in your pudding, this is because the plum actually refers to the process of ''plumming'', which means to plump up raisins and currents with warm brandy and then shape the result with the addition of suet and a small amount of batter. If you want to make sure your pudding is packed with tradition, it should be made by the 25th Sunday after Trinity Sunday and prepared with 13 ingredients to represent Christ and his 12 apostles. Every family member should take a turn stirring the mix with a wooden spoon from east to west in honour of the three wise kings, while making a wish at the same time. When the brandy with which you have generously soaked your pudding is set alight, it is said to represent Christ's passion, while the decorative sprig of holly is a reminder of the crown of thorns. Some people put a silver coin in the mix, and whoever retrieves it can expect wealth and happiness. The rest of you will have to settle for pudding. weekly news Cherries 500g $5.98 per kg Mangoes each $1.49 per unit Menindee Seedless Grapes per kg $4.99 per kg Blueberries 125g $2.40 per 100g Traveler Digital Camera 8MP • 3.0" colour TFT monitor • 3x optical zoom • 4x digital zoom • Red eye reduction • Includes 1GB SD card, rechargeable batteries, charger, pouch and picture editing software • Available in black or silver 3year warranty Collapsible Garden Water Tank • Holds 1000 litres • Marine grade PVC bladder • Clip together zinc plated tubular steel frame • Mesh protective cover • Includes adaptor • 150cm tall • 120cm diameter perfect for the family home or holiday house holds 1000L 3year warranty diverter/downpipe not included $69 was $99 now was $249 now $199 $149 smarter shopping aldi.com.au produce prices effective 23/12/08 to 29/12/08 OPENING HOURS: See your local store or www.aldi.com.au for details. Prices are correct at time of printing and are subject to change. Produce prices valid from 23/12/08 to 29/12/08. All offers while stocks last. In the event of unexpected high demand, ALDI Stores reserves the right to limit purchases to reasonable retail quantities. ALDM3310/W52/8/A_27 clearance sale • clearance sale available from sat 27 dec while stocks last run in before we run out $499 $299 $299
December 17th 2008
January 7th 2009