|
British food… - Fish and chips is a popular take-away food in Britain. It consists of fish which is battered and then deep-fried served with chips. It can be accompanied by mushy peas or tartar sauce.
Yorkshire pudding - Yorkshire Pudding, also known as batter pudding is a dish that originated in Yorkshire. It is made from batter and usually served with roast meat and gravy.
- The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
- Yorkshire pudding is cooked by pouring a thin batter made from milk (or water), flour and eggs into oiled then preheated baking pans or muffin tins (in the case of Mini puddings). A popular batter is one-third cup milk, one-third cup white flour per egg.
Toad in the hole - Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.
- The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its unusual name. It is rumoured to have been called "Frog-in-the-Hole" at one time. It can also be referred to, less popularly, as "sausage toad".
- The recipe itself is rather simple but requires some skill to cook perfectly. A pan is placed in the oven and heated for about 15 minutes while the batter is prepared. The sausages and batter are added and cooked for half an hour. It is normally accompanied by gravy (often onion gravy), vegetables and potatoes, often mashed.
Black pudding - Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe. Pig, cattle, sheep, duck and goat blood can be used depending on different countries.
- In Europe, typical fillers include meat, fat, suet, bread, sweet potato, onion, chestnuts, barley, and oatmeal while in Spain, Portugal and Asia, potato is often replaced by rice.
Black pudding for breakfast, served with square sausage,
baked beans, mushrooms and fried bread.
Ploughman's lunch - A ploughman's lunch (often just called a ploughman's) is a cold snack or meal, sometimes eaten in a sandwich form, composed of cheese (usually a thick piece of Cheddar, Stilton or other local cheese), often cooked ham slices, pickle, apples, pickled onions, salad leaves, bread (especially crusty bread); and butter. Other common additions are grapes, celery and carrot, pâté, diced hard boiled egg or beetroot, or in modern versions, crisps.
- The origins of the ploughman's lunch dates back to the 1960s, when the Milk Marketing Board promoted the meal nationally to boost sales of cheese, and is a product of this campaign. A comparable meal, popular prior to World War II, was also known as 'ploughboy's lunch'.
- It is a common menu item in English pubs, where it is served with a pint of beer. It is considered a cultural icon of England. The familiarity of the ploughman's lunch has led catering companies to describe a sandwich containing Cheddar cheese, pickle and salad as a "ploughman's sandwich".
Gravy - Gravy is a sauce, made from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain. Ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.
- White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Other common names include country gravy, milk gravy, and sausage gravy
Trifle - Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in alternating layers.
- Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions may use sweet juices or soft drinks such as ginger ale instead
- A trifle is often used for decoration as well as taste, incorporating the bright, layered colors of the fruit, jelly, egg custard, and the contrast of the cream.
- Trifles are often served at Christmas time, sometimes as a lighter alternative to the much denser Christmas pudding.
Haggis - Haggis is a kind of savory pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach.
- The haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties" (rutabaga and potato), boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper.
Do'stlaringiz bilan baham: |
