Delicious food at first weekly Fresh Friday Market in St Peter Port

April 13th, 2012 by Richard Lord

Guernsey food sellers participated in the first Fresh Friday food market held in Market Square, St Peter Port from early morning to mid-afternoon on 13 April 2012.

The new market will be a weekly affair although not all food sellers are able to participate in the market every week.

Food vendors were happy with sales at the first Fresh Friday Market in Market Square (click image to expand - ©RLLord)

The market had peaks of activity at 11 am and again around lunchtime.  There was live music as people stood or sat on benches in the sunshine eating delicious food.

Victoria McKenzie with her daughter Jessica sold large numbers of cakes to Market Square visitors (click image to expand - ©RLLord)

Victoria McKenzie cupcakes at Cake sold very quickly.  By midday she had very few left. They were made with Castel free range eggs and Guernsey butter.

The menu from Cake at the Fresh Friday Market (click image to expand - ©RLLord)

Armelle and Dean Hodkinson of L’Escalier had a stall selling a wide range of prepared meals, pizza, and pâté.

Chefs Dean Hodkinson and Elliot Osborn of L'Escalier sold a range of gourmet restaurant quality food and offered tastings of homemade pâté to visitors (click image to expand - ©RLLord)

Elliot Osborn offered tastings of pâté, which visitors and officer workers gobbled up. The homemade pizza was too delicious to resist a second slice.

L'Escalier's menu at the Fresh Friday Market in Market Square, St Peter Port (click to expand - ©RLLord)

‘The Dogs’ owned by Ross Le Brun sold hotdogs with various toppings including cheese, sauerkraut, and chili.  ‘The Dogs’ stand was very popular with the lunchtime crowd.

Ross Le Brun sold large hotdogs with toppings (click image to expand - ©RLLord)

Rita’s Hungarian Chimney Cake stall generated a large amount of interest.

Rita Csaki is a pastry chef who has worked for a Guernsey restaurant for nine months. Many of her customers enjoyed the Hungarian specialty for the first time.

The first Fresh Friday Market was held in Market Square on 13 April 2012 (click image to expand - ©RLLord)

Chimney Cake, ‘kürtőskalács’ in Hungarian, is a pastry made of flour heavily sprinkled with sugar, that is rolled around a wooden cylinder. The pastry is slowly hand-turned over an open fire.

Rita Csaki dips the flour rolled around a wooden cylinder in sugar (click image to expand - ©RLLord)

During the cooking, the sugar is caramelised creating a sweet, crisp crust. The dough, which is yeast raised, could be flavoured by dipping it in a tray filled with ground walnut, or cinnamon, or chocolate, or coconut, or vanilla, or almonds.

Sylvia Toth holds one of Rita's Hungarian chimney cakes (click image to expand - ©RLLord)

The Chimney cake arrived in Hungary in about 1680 when Rumpolt’s cookbook was translated into Hungarian. The recipe was developed in Transylvania where it became increasingly popular in the 18th Century. By the end of the 19th century it was regularly baked in market towns where dried corn cobs were used instead of wooden cylinders. By the beginning of the 20th Century, flavourings were added to the surface of the chimney cake, which made them even more popular.

Sylvia Toth selling a Hungarian Chimney Cake at the Fresh Friday Market in Market Square, St Peter Port (click image to expand - ©RLLord)

Rita’s Hungarian Chimney Cake stall will be at the Fresh Friday Market every two weeks from 13 April 2012.

 

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