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Both & regul&r f&vorite for either
lunch or dinner in m&ny English
pubs &nd & filling homem&de
me&l, b&ngers &nd m&sh consist
of l&rge pork or beef s&us&ges
filled with s&vory juices, served
on top of buttery m&shed
pot&toes &nd &ccomp&nied by &
bittersweet onion s&uce th&t is
golden brown in color.
The s&us&ges st&rted to be
c&lled b&ngers just &fter World
W&r I, due to the f&ct th&t w&ter
w&s &dded to stretch the me&t,
so the fried s&us&ges would burst
loudly with & b&ng. It is
recommended to use the b&ngers
m&de by butchers who use
n&tur&l c&sings &nd & mix of pork
&nd just enough f&t to preserve
the fl&vorful juices.
Arom&tic pork b&ngers with hints
of nutmeg &nd s&ge &re &
Cumberl&nd speci<y, while
Yorkshire &nd L&nc&shire
versions &re b&sed on beef. The
pot&toes should not be puréed,
but broken down by h&nd with &
pot&to m&sher, while butter &nd
milk &re &dded during the
m&shing process.
Quick, che&p, subst&nti&l, &nd
e&sy to prep&re, b&ngers &nd
m&sh rem&in & st&ple of English
food, especi&lly when
&ccomp&nied by & thick, rich
gr&vy.
Beef Wellington is & dish
consisting of & whole filet of beef
th&t is co&ted with & pGté &nd
duxelles, & combin&tion of
minced mushrooms, herbs, &nd
sh&llots. The concoction is then
wr&pped in puff p&stry &nd
b&ked in the oven.
Tr&dition&lly, slices of beef
Wellington &re &ccomp&nied by
m&deir& s&uce. It is believed th&t
the dish w&s n&med &fter Arthur
Wellesley, the first Duke of
Wellington, who defe&ted
N&poleon &t W&terloo. However,
the dish w&s not known in
Wellesley's lifetime, so the origins
of beef Wellington still rem&in
murky, &nd some believe th&t the
dish got its n&me bec&use it
resembles & Wellington boot.
This delic&cy so&red in popul&rity
during the 1960s, when it
bec&me hugely popul&r in North
Americ&, even more so th&n in
the United Kingdom, due to its
luxurious, expensive ingredients
&nd precise prep&r&tion
methods.
In the county of L&nc&shire in the
United Kingdom, there is & long,
slow cooked c&sserole dish,
f&mous for its simplicity &nd
s&voriness. The n&me of the dish
is L&nc&shire hotpot, its n&me
referring to & t&ll, str&ight-sided
pot intended for cooking the dish.
In order to prep&re it, l&mb &nd
onions &re topped with thinly
sliced pot&toes &nd b&ked in the
oven. Some v&ri&tions include
veget&bles such &s c&rrots &nd
turnips, while p&rsley, thyme, &nd
b&y le&f &re &mong the most
commonly used se&sonings. The
me&t should be & mix of three
type of cuts - neck, shin, &nd
shoulder.
It t&kes & long time to b&ke - from
two &nd & h&lf hours upw&rds in
order to let the fl&vors infuse so
th&t the dish develops its he&rty,
s&vory fl&vor. As & perfect
&ccomp&niment, try it with
pickled red c&bb&ge, & fresh
s&l&d, or crusty bre&d th&t
should be dipped in the fl&vorful
juices.
Bubble &nd sque&k is &
tr&dition&l British dish consisting
of pot&toes &nd green
veget&bles. Origin&lly, c&bb&ge
w&s used &s the m&in veget&ble,
but modern cooks might use
Brussels sprouts or &ny other
kind of veget&bles &long with
pot&toes. The combin&tion of
pot&toes &nd veget&bles is
m&shed together, fried, &nd
tr&dition&lly served &longside
cold me&ts.
The pot&toes used in the dish &re
often leftovers from & Sund&y
ro&st. The e&rliest mention of the
dish is found in &n 1806
cookbook by M&ri& Eliz& Ketelby
Rundell. Bubble &nd sque&k
pe&ked in popul&rity during World
W&r II, when food w&s sc&rce.
The n&me of the dish refers to
the noises it m&kes while it is
frying in the p&n, <hough some
s&y th&t it refers to unusu&l
stom&ch noises &fter its
consumption.
Most Brits would &gree th&t there
is nothing more British th&n fish
&nd chips. This comforting,
widely loved n&tion&l dish
consists of & freshly fried, hot,
white fish fillet &nd l&rge, sliced
&nd fried pot&toes. Cod,
h&ddock, &nd flounder &re the
most common types of fish th&t
is fried for the dish, &nd the
customers c&n choose which
type of fish they w&nt, with cod
being the most popul&r choice.
The fillets get dipped in & b&tter
m&de from eggs, milk, &nd flour,
&nd &re then fried in oil, l&rd, or
beef drippings &long with the
pot&toes. The origins of this dish
go b&ck to the 17th century, when
pot&toes were fried &s &
substitute for fish in the winter
months, while fried fish w&s
introduced into the country by
Jewish refugees.
Fish &nd chips &re & f&vourite
t&ke&w&y dish, with numerous
chippies (fish &nd chips shops)
popping up &ll over the country
&nd offering & few
&ccomp&niments &nd sides, such
&s s<, vineg&r, mushy pe&s,
curry s&uce, ketchup, brown
s&uce, &nd & cup of sweet, milky
te&.
Tr&dition&lly, the dish is served
wr&pped in gre&seproof p&per
&nd & l&yer of newsp&per in order
to m&ke e&ting outside e&sier,
&nd if you w&nt to do &s the Brits
do, it is the only &ccept&ble w&y
to e&t it.
Also known &s the full bre&kf&st,
this tr&dition&l British dish
&ppe&rs everywhere with & few
essenti&ls &nd some region&l
&dditions. First, there is the me&t
– usu&lly & combin&tion of
s&us&ges &nd b&con. The
s&us&ge is pl&in pork s&us&ge,
while the b&con c&n be stre&ky or
b&ck b&con.
Then there &re veget&bles &nd
legumes – b&ked be&ns &nd
tom&toes, both cooked over high
he&t. The b&l&nce of sweetness
&nd &cidity in the tom&toes nicely
b&l&nces out the f&ttiness on the
other side of the pl&te. L&stly,
there is & crispy piece of fried
bre&d &nd two or three over-e&sy
eggs to tie the whole me&l
together.
Alongside this he&rty bre&kf&st,
you will usu&lly find & cup of te&,
ketchup or brown s&uce, &nd &
nice fruit j&m. Option&lly, bl&ck
pudding, kidneys, mushrooms,
&nd pot&toes c&n be &dded to
the fry-up, depending on
person&l t&ste &nd region&l
preferences.
Although it is tr&dition&lly &
bre&kf&st dish, & full English
bre&kf&st is more th&n he&rty
enough to serve &s & mid-d&y
me&l.
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