My love affair with Jam
When I was a boy about 11 my mother who was on her own at the time met a wonderful man who was Danish.My brother and sisters and I took a liking to him immediately. They worked in the same engineering firm and got along famously.
He had travelled all around the world on merchant freighters and had photo albums full of pictures and post cards of the places he had been.
We would often visit him at home and he cooked a meal which was always the same thing as it was his specialty.
Beaten out meat not sure what type but my tastebuds remember beef rolled up and tied with string and cooked in a thick gravy and served with a type of jam.
I have searched for 38 years to find a gravy as awesome as that and the type of jam I always thought was blackcurrant. I am not sure as I have now come across Lingonberry not tasted it yet to know
I don't remember the meat having a filling, as in italian veal with prosicutto and sage leaves. Because the flavour was the meat and gravy thick and creamy
Unfortunately he decided to move to another city and by the time I was 14 their time had passed, with my mother not wanting to uproot her 4 children and everthing she owned small town girl 1,000 kilometres away.
My mother passed away from Alzheimer's last year.I have great memories of their time together over 30 years ago.
But the best memory of all was that dish Rolls of beef with gravy and jam. My sisters and brother and I still put jam on everything and now my daughters do the same.
Just wish I knew how to make it.