the secret ingredient of traditional English cuisine

The traditional British cuisine was in competition with other foods over the years. However, if you visit England, Scotland or Wales, it still serves traditional food boxes are Eating years. For example:

Roast beef and Yorkshire pudding

Toad-in-the-Hole

Roast beef

Additions to the traditional roast beef

Beef:

• horseradish

• English mustard

• Yorkshire Pudding

• Sauce

Mutton and lamb

• Onion Sauce

• red currant jelly

• mint sauce

• grass salted milk

With pork

• Apple sauce

• Pease pudding

• Baked Apples

Fish and chips

Fish (cod, haddock, Huss, plaice) deep fried in a batter with flour chips (fried potatoes) dressed in malt vinegar.

Lunch Ploughman

This dish is served in pubs. It consists of a piece of cheese, pickled onions and cucumbers, and a piece of bread.

Shepherds' Pie

Made with ground lamb and vegetables topped with mashed potatoes)

Cottage Pie (pictured right)

Made with minced meat and vegetables, top with mashed potatoes. (Photo right)

Gammon Steak with egg (Gammon is ham)

Lancashire Hotpot

Baked meat and vegetables covered with sliced potatoes.

Mash pulp and alcohol with parsley

A very traditional meal in the East End of London. The original dog was the eel because the eels were a cheaper product than beef. About fifty years ago, replaced the meat pies and eels have become the traditional pie and mash, that people know.

Traditional pie and mash is not without the famous sauce that alcohol, which is an interesting shade of green and definitely non-alcoholic beverages. Alcohol tastes much better than it looks (it's bright green!).

Jellied eels at the East End delicacy often sold with pie and mash

Bubble & Squeak

Mainly based cold vegetables that have been left by the previous meal, often cooked on Sunday. Main ingredients are potatoes and cabbage, but carrots, peas, Brussels sprouts, vegetables and others may be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan with the puree until the mixture is cooked and brown on the sides. The name is a description of the action and during the cooking process.

English breakfast

Eggs, bacon, sausages, fried bread, mushrooms, baked beans

Bangers and Mash (sausages and mashed potatoes).

Bangers are sausages in England. (The reason why the sausages were nicknamed bangers is that during the war were pages filled with water so often exploded when they were fried.)

Black pudding (blood sausage)

It looks like a black pudding. It is made from dried pig's blood and fat). Eaten for breakfast Recipe

Black pudding rules vary from region to region, some are more impulsive, and some are fatter than others. text

Bacon Ball (made of dough, tallow)

Cumberland sausage

This famous pork sausage is usually presented as a long coiled rope

via woodlands-junior

secret seasoning Shepherd's pie dish

Preparation time: 30 minutes to 1 hour
Cooking time: 1 to 2 hours
4 servings

 

Make this evening a simple dinner winter, sprinkle a little grated cheese before baking for good measure.

 

Ingredients

• 50g/2oz drops
• 2 large onions, finely chopped
• 2 tnsp olive oil
• 900g/2lb minced lamb
• 2 tablespoons flour
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 v. tea essence of anchovy
• 2 cans diced tomatoes
• 4 c. teaspoon Worcestershire sauce
• time 450ml/16fl oz chicken, beef or lamb
• Salt and freshly ground black pepper

 

To puree

• 700g / 1 lb potatoes ½
• 55ml/2fl ounces milk
• 75g/3oz butter
• Egg yolk free range

 

Preparation Method

1. Preheat the oven to 200C/400F/Gas sixth
2. In a large nonstick saucepan from the heat of the drop. Add onions and cook for five minutes.
3. Meanwhile in a large skillet, heat a little olive oil and fry the ground meat, stirring, until browned all. While meat is frying, break up clumps with back of spoon.
4. Mix the onions and add the flour (this helps thicken juice) and mix. Mix well and add the bay leaves, thyme and anchovy essence and stir.
5. To add the onion mixture to chopped tomatoes, the time (keep some aside to put the mince pan to defrost pan) and Worcestershire sauce.
6. Add chopped cooked meat, then pour the mixture from time to clear thin pan, scraping up the bits of meat left in the pan. Pour the remaining sauce in a pan containing the mixture.
7. Bring mixture to a boil, add a pinch of salt and ground black pepper and simmer for about 45 minutes.
8. For the mash, boil potatoes, drain and place in a colander in a clean bowl. Add milk, butter and egg yolks, and mash. Season with salt and freshly ground black pepper.
9. Put the meat in the baking dish and spread over the wort, smooth and a sign with a spatula.
10. Put the dish in oven and bake until bubbling and golden brown surface.

 

via bbc

Secret spice to make enchiladas

Enchiladas are a delicacy in Mexico. Want to try? I'll tell you the secret ingredient. success.

 

 

what you need:

• 4 boneless chicken breasts without skin (thawed)
• oil olive oil vegetable /
• 1 small (or half a large) yellow onion, diced
• cheese 1.5 Pack
• 10 companies tortilla tacos
• 1 large cans enchilada sauce
• bowl full of shredded cheddar cheese
• Optional: pepper, salt, spices, chopped olives

 

what you do:

1. Preheat oven to 350 degrees. Cook chicken 10-12 minutes or until it is most important in any part of white (cut through the center). Strain and rinse under cold water, waste.
2. Heat oil in large skillet slightly above average. Pls is hot, add the diced onion to sauté 1-2 minutes. Add cheese in chunks, and chicken. To maintain a well-stirred mixture of cream (Optional: Add spices, salt and pepper to taste.)
3. Remove from heat, allow time for the cold (mixed with a fan to speed up the process.) During cooling, separate tortillas on baking sheet and heat in microwave for 30 seconds.
4. Place spoon fulls 03.02 chicken mixture in center of tortilla. form in the middle of the tortilla, tortillas both the spread and collapse (open end).
5. enchiladas in greased 13 x 9 inch pan. Repeat for each tortilla, which inchiladas eight in a row between the two pans and a long way. They must enroll in enchiladas pot.
6. Pour enchilada sauce over enchiladas, distribution to the sauce to go between the enchiladas, and all around.
7. Cover the dish with grated cheese (optional: chopped olives around.)
8. Bake at 350 degrees for 30-40 minutes until cheese is melted and sauce is bubbling around edges of dish.
9. Remove, let cool, enjoy!

 

via hubpages

The types of food in mexico

Real Mexican food is very different from most Mexican food and Tex-Mex restaurants in other countries. In tourist areas, you will find restaurants and menus familiar gringo names that victims are often the price and not at a high level.

If you have a passion for adventure in Mexico will be well rewarded if you do not follow a few simple, traditional dishes that are almost always excellent and not too spicy. You will find a standard much higher than the search menu for something familiar.

Mexican cuisine has some wonderful dishes rich and spicy, but it is advisable to take it easy the first few days, until the stomach is not accustomed to the new conditions.

indigestion are often associated with untreated water used in ice, or used to wash salads and fruit, stressful journey, or simply bacteria different from those at home. Mexicans also suffer when they travel abroad, if you stay longer than a few weeks in Mexico, perhaps even in the acclimation same illness after reaching home.

Once installed, however, if some local specialties. It's all part of the experience, and Food of many people in Mexico is a major holiday.

You'll meet all these first days in Mexico:

Tortillas

staple for generations of ordinary Mexicans, tortillas can be made from flour (often in the north) or maize (the traditional and still most common in the south). Often served with a meal as bread would tortillas are also used in many typical dishes - rolled and baked for enchiladas, fried or grilled for quesadillas to tacos.

Frijoles (beans)

A good source of protein, grains of different varieties are generally cooked and fried. They may be the main element of a meal or served as a backdrop to the law.

Chilli

In general, the taste sweet pepper. Grand Pobla are stuffed peppers, and served as a main course, a little Habanero is fiercely hot. Ask if the dish is spicy, say "es picante? - Although the hotel menu, dishes are often determined, which could offend the tastes of tourists.

Guacamole

Mashed avocado with onions, peppers and cilantro (coriander). He served as a dip or as a decoration.

Salsa

Salsa is really just gravy, but it is more often associated with a set of red or green tomatoes, onions, chilies and cilantro (coriander) served on the table as a condiment or dip. Beware of "Habanero Salsa in innocuous bottles like small jars of ketchup, and always try a little salsa first as a precaution.

Tequila

This spirit is the most notorious often served to tourists in the form of a margarita - mixed with lime juice in a glass rimmed with salt. It is indeed derived from the agave plant - prickly shrub of more and more often seen in the fields. crude form of mezcal is traditionally served with a worm in the bottle of tequila - the worm should be eaten when the bottle is ready!

Cerveza

Mexican beers are known worldwide. Corona, Sol and Dos Equis brands are common, usually cold and refreshing alternative to iced drinks.

via differentworld

Secrets of making salsa

figure via summer

Chile, rinse briefly under cold water and dry. Seed and dice Chile and add to bowl. You can also cook over smoky pepper to taste. Use one of the mild salsa jalapeno or 2-3 jalapenos or a medium Serrano Chile Salsa. hot salsa, use 2 to 3 May serrano or jalapeno peppers. , Hot Salsa Extra, use one of the habanero.

                                                                   figure via summer

Seed and dice tomatoes and add to bowl. Use the 6.7 or 5 medium-large tomatoes.

                                                                   figure via summer

Chop onion and add to your bowl. Use one of the small and medium enterprises or half a large.

                                                                   figure via summer

Chop the cilantro and add to bowl. Start by inserting your fingers (as the claw) in hand and begins to pull his fingers how to shoot. Once most of the leaves off, chop them and add them in.

                                                                     figure via summer

Add about 1 tablespoon tablespoons freshly squeezed lime juice. If you must, you can cheat and use a bottle of lime juice. If you do not have lime juice at all available, you can use 1 1 / 2 teaspoon vinegar.

                                                                    figure via summer

Add 2 tablespoons of chopped garlic. It takes about 5-7 cloves, peeled and finely chopped.

                                                                      figure via summer

Let me start with a teaspoon first. Then, mix all ingredients are usually added something. Remember, what you serve, corn chips are no longer the salinity of their own.

                                                                   figure via summer

Mix all the ingredients and fold until evenly distributed. Depending on the size used in the production, this provision will result in 3-4 cups of prepared salsa.

Secrets of making tortillas

Wawww .... mexico one more dish you should try. He is!

INGREDIENTS:

• 2 cups all purpose flour (284 gm)
• 1 / 2 teaspoon salt (3 ml)
• 1 / 4 cup margarine or butter (65gm)
• 1 / 2 cup warm water (125ml)

METHOD:

1. Mix flour and salt in a bowl, cut margarine, then add water to the well formed in the middle of the mixture.
2. Join the dough and knead gently.
3. Divide into 12 equal parts.
4. Lightly grease hands with margarine and roll each ball of dough with hands to coat with fat.
5. Cover with a cloth and let stand for 30 minutes.
6. Roll each ball into 8 thin "(20 cm) circle on a lightly floured surface.
7. Pull or stretch as needed.
8. Let stand for cooking tortillas have been implemented in order.
9. Boil in a hot oiled skillet brown spots appear on the UN background.
10. shoulder down to crush the pockets of air during cooking.
11. Cook on both sides.
12. tortillas prepared may be placed between the folds of cloth.

via robertsplace

Marinade makes Ceviche

                                                               figure via chicagoist

I present to you Mexican food. If the hobby of international food certainly did not miss this one meal. Yes !! Ceviche (seh-vee-chay or seh-vee-chee) is raw fish which has been marinated in lemon and/or lime juice. Typical Mexican food. success.

Components
1 / 2 pound crab meat (imitation will do)
1 / 2 pound medium shrimp, small, peeled and deveined
lime juice
lemon juice
1 avocado, diced
1 tomato, diced
1 / 2 red onion, diced
cilantro
1 teaspoon Tabasco
1 cup vinegar v. Tea
salt to taste
pepper
tostada shells

In a saucepan, bring four quarts of water, salt to a boil hard. Add shrimp and cook for 1-2 minutes max (shrimp paste will do the rubber). Remove shrimp and place in a bowl of ice water to stop cooking immediately.

In glass or ceramic bowl, combine crab meat, chopped shrimp, lime juice and lemon. Cover and refrigerate for half an hour.

Combine red onion, chopped tomatoes, 1 teaspoon vinegar, 1 teaspoon Tabasco sauce, salt and pepper. Cover and refrigerate for half an hour.

Before serving, add avocados and cilantro mixture. Serve on top of the tostada shell.

via associatedcontent