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