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How to Cook dishes from the United Kingdom
Although it is sometimes under-appreciated, or even denigrated,
British cuisine has much to offer. Traditional British cuisine in fact incorporates many wonderful dishes and great variety
from the different corners of the United Kingdom.
Moreover,
British culture (and cooking!) have also been greatly enriched by immigration and overseas influences.
When considering British cuisine, it should be remembered that
the United Kingdom is a union
of England, Scotland, Wales and Northern Ireland, each of which has their own distinctive
cultural and culinary traditions. Additionally, as already mentioned, immigration and trade with
other nations have greatly influenced British food, and caused the emergence of new culinary styles
such as Anglo-Indian.
British, and especially English cuisine, has not always had the highest reputation abroad. For example,
in 2005, the then French President,
Jacques Chirac described English food as the second worst in Europe
(he considered Finnish cuisine the worst). However, while it's true that there are still some poor quality
restaurants, it's also true that there are in fact many excellent British restaurants too
(in 2005, Restaurant
Magazine said 14 of the 50 best restaurants in the world were in the
United Kingdom).
Furthermore, there is
a tremendous willingness
among the British population to experiment with new cooking styles and dishes, both when at home and when
dining out.
Some popular British recipes, dishes, meals, and foods include:
- Apple Crumble - A pie-like dessert
made from apples topped with a loose sweet pastry. Variations on the dish include
blackberry crumble and
apple and blackberry crumble.
- Arbroath Smokie - A smoked haddock, from Arbroath in Scotland.
- Balti - Balti is an Anglo-Indian dish originating from Birmingham.
A thick curry made using chicken ("balti murgh") or lamb ("balti gosht") and served
in flat-bottomed iron or steel pot ("balti" means "bucket", hence the name). To eat it, naan (Indian bread) is used to scoop up the sauce.
- Bangers and mash - Sausages with mashed potatoes, usually
with served with
gravy.
- Chicken tikka massala - An Anglo-Indian dish made by cooking chunks of marinated chicken in an Indian-style curry sauce.
Chicken tikka massala is usually eaten accompanied with naan (Indian bread), or rice, but so popular has it become that
versions of it are even sometimes used for pizza toppings and sandwich fillings!
- Cock-a-leekie soup - A traditional Scottish soup made from leeks and potato with chicken stock.
- Cornish pasty - A baked pie with a distinctive shape, traditionally filled with beef, onion, potato
and swede (rutabaga). Cornish pasties are said to have originated as a meal eaten by
the miners who were working in the Cornish tin mines.
- Fish and chips - Battered and fried fish (often cod or plaice) with
French fries. mushy peas (a green "soup" made from peas) is a popular accompaniment.
The dish is usually flavored with salt and vinegar, although
ketchup or
Tartar sauce may sometimes be used.
- Full English breakfast -
Sausage,
bacon, eggs
(usually fried eggs or
scrambled eggs), fried bread, fried mushrooms, grilled tomatoes, black pudding (a type of blood sausage) and baked beans.
The exact elements of the meal may vary somewhat.
It should also be noted that basically the same meal is sometimes described as "Full Scottish breakfast"
in Scotland, as a "Full Irish breakfast" in Northern Ireland, and the Republic of Ireland), etc.
- Haggis - Perhaps Scotland's most famous traditional dish, haggis is made using a sheep's heart, liver and lungs (collectively known as the "pluck"), ground ("minced"), and mixed with oatmeal, onions, suet, spices and stock, and then boiled in the sheep's stomach.
- Kedgeree - Smoked haddock with boiled rice, eggs and butter. The dish is believed to have
originated during the period of the British Indian Empire.
- Kipper - A split smoked herring.
They may be grilled, and are most often eaten for breakfast.
- Lancashire hotpot - Meat, onion and potatoes baked in a casserole dish for a prolonged period on low heat.
- Mince and tatties - A popular dish in Scotland. it is ground ("minced") beef and mashed potatoes.
- Pie and mash - A hot pie containing ground ("minced") meat, traditionally served accompanied by mash potato.
In the East End of London,
such pies were traditionally made with water left over from stewing eels,
and the eels were then served with the pies as a cold side dish ("jellied eels").
- Pork pie - A pie containing pork and pork jelly in a pastry crust. It is normally eaten cold,
often as a snack.
- Scotch egg - A hard-boiled egg, coated in sausage meat and then bread crumbs, and then deep-fried.
It is then allowed to cool, stored refridgerated, and eaten cold.
Scotch eggs are normally eaten as a snack food, and are readily available from convenience
stores as well as supermarkets. Despite the name, Scotch eggs are not originally from Scotland, but were
first created by Fortnum & Mason
(a famous food shop in London)
in 1738
- Shepherd's pie - Ground ("minced") lamb, covered with a layer of mashed potato, and sometimes
cheese. Versions of the dish can also be made with beef ("cottage pie") or fish ("fisherman's pie").
- Steak and kidney pie - A pie containing diced beef steak and ox, lamb or pork kidney, in a thick
sauce. The sauce is usually made from beef broth with onions, flour and seasonings. The dish is served
hot and is known in the British army as "Baby's Head".
- Sunday roast - Oven roasted meat with
roast potatoes and vegetables
(such as brussel sprouts).
This is a traditional British Sunday meal.
There are several common varieties:
roast beef (beef with gravy,
horseradish sauce and
mustard,
served with Yorkshire pudding - a dish made from baked dough),
roast lamb (lamb with mint sauce or redcurrant jam),
roast chicken (chicken with chipolata sausages (small thin sausages), bread sauce, and cranberry sauce or redcurrant jam),
and
roast pork (pork with "crackling" (crispy cooked pork rind), and
apple sauce),
- Toad in the hole - Sausages cooked in Yorkshire pudding batter.
- Welsh rarebit (sometimes called "Welsh rabbit") - Grated cheese mixed with beer, milk and butter, and then spread on toast and grilled (broiled).
Some popular British desserts include:
- Bakewell tart - A traditional English pudding, consisting of a pastry shell, filled with jam
(fruit preserve) and a sponge-like filling.
- Christmas pudding
- This a traditional steamed dessert eaten at
Christmas,
especially on
Christmas Day.
It is made from suet (congealed fat) with dried fruit and nuts mixed in, and alcoholic
beverages usually poured in (for example brandy). The pudding is extremely dark, almost black,
and keeps very well, so is traditionally prepared many weeks in advance of
Christmas.
Christmas pudding is often eaten with
brandy butter (a sauce made from unsalted butter, sugar and brandy), cream or custard.
- Mince pies
- This is a traditional British pastry eating during the
Christmas period.
They are usually small in diameter (about the size of a cupcake) and contain
minced fruit and nuts (chopped raisins, currants, apricot, cherries, walnuts, etc., with spices in
suet)
and are traditionally eaten with
brandy butter (a sauce made from unsalted butter, sugar and brandy).
- Rice pudding - A pudding made from rice, milk, cream and sugar. Cinnamon, nutmeg or vanilla
are often used to flavor the dish. Rice pudding can be eaten hot or cold, and made from fresh
ingredients or bought ready-to-use in cans. The dish was probably inspired by
Indian cuisine's kheer, during the period when
India was ruled by
Britain.
- Spotted dick - A traditional English steamed pudding containing dried fruit and raisins, and usually served with custard.
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By Yotam Ottolenghi
AMERICAN WEST BOOKS
Released: 2011-03-23
Hardcover (288 pages)
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The cookbook that launched Yotam Ottolenghi as an international food celebrity If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook A vegetarian cookbook from the author of Jerusalem A Cookbook  and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In Plenty , Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike!  Plenty is an indispensable cookbook for every home library. |
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BBC BOOKS
Released: 2014-09-23
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The definitive guide to eating well to achieve optimum health and fitness, by one of the world's finest chefs and fitness fanatic, Gordon Ramsay.
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Hollywood Paul Cassidy
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Hardcover (224 pages)
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Released: 2018-07-31
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Hodder Stoughton
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Click Here | - Doctor Who The Official Cookbook 40 Wibbly Wobbly Timey Wimey Recipes
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Have your Doctor Who and eat it too with this out-of-this-world cookbook featuring fun, imaginative recipes for the whole family, based on the wildly popular BBC series Doctor Who. The perfect addition to every Doctor Who fan’s shelf, Doctor Who: The Official Cookbook features a cornucopia of delicious, easy-to-make recipes—from the simple, to the showstoppers—with an exciting Whovian twist. Enjoy the Doctor’s own favorite, fish fingers and custard, share some Cyberman Pie with friends, treat the family to Cassandra Pizza, or indulge your sweet tooth with a Supreme Dalek Cake. Throwing a viewing party of your favorite episodes? Serve up some Ood Rolls, Salt and Pepper Sontarans, and Weeping Angel Food Cake. And don’t forget the centerpiece for every Whovian get-together, a Gingerbread TARDIS and, of course, 12 Cookie Doctors. Illustrated with stills from the television show and seasoned with fun food ephemera and quotes from the Doctor’s universe, Doctor Who: The Official Cookbook has something weird, wacky, and tasty for every fan. |
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The world's best-selling book on malt whisky, now updated to include all the latest significant bottlings. This seventh edition of Michael Jackson's Complete Guide to Single Malt Scotch continues to provide whisky enthusiasts with all the information, advice, and guidance they need to improve their knowledge and appreciation of single malt whisky. Fully updated with all the latest significant bottlings, Michael Jackson's Complete Guide to Single Malt Scotch includes an unrivaled A– Z of single malts with background information on the distilleries and tasting notes for more than 1,000 bottlings. It even provides each whisky with an overall score. Michael Jackson, regarded as the world's foremost authority on whisky until his death in 2007, originally authored this title. His legacy lives on in the 2015 edition edited by world-leading whisky consultants Dominic Roskrow and Gavin D. Smith. By giving practical advice on buying and collecting malts and interpreting whisky labels, and providing hundreds of color images, Michael Jackson's Complete Guide to Single Malt Scotch can turn any whisky novice into an informed veteran. |
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