ALTHOUGH Easter has been and gone the shops are still crammed with Easter eggs of all shapes, sizes and different kinds of chocolates, but although old favourites like Cadbury's Crème Eggs are still with us, the chocolate market too is changing.
And on the subject of eggs, albeit financial eggs, when is a huge nest egg not a big enough nest egg?
Easter is an important time of year for many people in all walks of life and in different faiths as it symbolises rebirth, renewal and hope. Tra
ditionally, eggs played a significant part in this symbolism although in the modern consumer-orientated society in which we live today, it is the chocolate Easter egg in many households which takes pride of place in Easter celebrations.
It is a touch ironic that last week, Holy Week, when we are all encouraged to focus our thoughts on things on a higher plane than material possessions, a lady who epitomises the modern madam, obsessed with the trappings of a lavish lifestyle, hogged the media headlines as she derided a £24.3 million financial settlement as a miserly nest egg.
I remember well as a boy growing up in a crofting village, at lambing time, helping to find a missing lamb belonging to a neighbour and being given half a dozen hen's eggs as a reward. Although this reward could not be described as a real nest egg, I certainly appreciated it much more than the lady in the media spotlight who obviously wasn't greatly enamoured with the many millions deposited in her bank account last week.
This week, as chocolate egg manufacturers tot up the profits from the orgy of Easter egg excesses, the column focuses on the dark side of chocolate.
In the last few years there has been a huge growth in the popularity of dark chocolate which chocolate connoisseurs regard as the one true chocolate. There was a time in this country when chocolate automatically meant milk chocolate. A well-known advert boasted that two and a half glasses of milk went into every half pound of chocolate. It neglected to mention that lots of sugar went into it too. The chocolate tasted just as you would expect - sweet and slightly bland.
But the recent surge in popularity of fuller-flavoured, richer, darker chocolate is now impacting on all levels of the confectionary market. Even popular staples such as Kit Kat and Flake are now available in dark chocolate.
There was a time in the not too distant past when dark chocolate was very much a niche product. It was seen as a bit too rich for the national palate -something that the French or the Belgians ate, but not us. It was seen in the same league as stinky cheese and smelly sausages reeking of garlic.
Scientists have also been doing their bit to convince us that the moderate consumption of high quality dark chocolate can be beneficial to us health wise. Dark chocolate contains higher levels of beneficial anti-oxidants and some studies have even suggested that a particular element in the cocoa bean could lower the risk of strokes, heart disease and diabetes.
On the other hand, excessive consumption of chocolates and other confectionaries is often associated with obesity. The old adage, moderation in all things, is still a good yardstick in all areas of life.
The recipe this week has nothing to do with chocolate, but is a satisfying, chunky supper dish which goes down a treat on chilly evenings as we await the warmth of long summer evenings.
Mustardy Sausage with Apple
INGREDIENTS1 tablespoon vegetable oil
One pound good quality butchers sausages such as pork and chive
2 small red onions, peeled and cut into wedges
2 Cox's apples or other eating apples cored and cut into wedges, but with peel left on
1 tablespoon redcurrant jelly
Half a pint of chicken stock
About two tablespoons grainy mustard
A few sprigs fresh rosemary
Couple of drops of Tabasco sauce
METHODAdd the oil to a heavy based frying pan and cook the sausages for a few minutes, turning frequently.
Add the onion wedges and cook till golden brown.
Add the apple wedges and cook till coloured.
Pour the stock into the pan and then stir in the redcurrant jelly and mix till dissolved.
Add the mustard and stir in and then bring to the boil but then lower to a simmer.
Finally, add the Tabasco and the rosemary.
Simmer for about 15 minutes or until the sausages are cooked through.
Serve with creamy mashed potatoes.
