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English cuisine


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English cuisine


The ironic attitude towards English cuisine seems to have become a commonplace: someone says that English cooking is too primitive, not sophisticated or heavy for a modern person. But those who take a closer look at British culinary traditions will see that these are very cozy, warm, satisfying dishes. British cuisine pays great attention to meat - beef, lamb, all kinds of sausages, uses a lot of hearty vegetables - potatoes, carrots, legumes. The British invented many pies with savory meat filling, gave the world dozens of types of pudding. The cuisine of the former British colonies also had a great influence on the British menu - here you will often find curry, tikka masala chicken and other international dishes. Popular English chefs today talk about the need to restore English cuisine identity, revising the approach to cooking certain dishes, but retaining the basics. Traditional English cooking is not suitable for supporters of vegetarianism or proper nutrition: rather, these are dishes for a Sunday dinner with the family, which can warm and give a sense of peace. Although we note that not all English cuisine is so cozy: for example, eel jelly is food for the strong in spirit.

Everyday food

Traditional everyday food often speaks about the culture and history of a region more than holiday recipes. The British love sausage, dough and boiled vegetables and cook it all in a variety of variations.

  • Bangers and Mash - sausages and mashed potatoes, often accompanied by green peas and sauce. This dish is on the menu of most pubs across the country and can be easily prepared at home.
  • Full English Breakfast - A full English breakfast usually includes bacon, sausages, eggs, baked beans, toasts, mushrooms, tomatoes, pancakes and black puddings - pieces of black blood sausage.
  • Toad in the Hole - literally translates as “toad in a hole”, but in fact it looks like a cake from sausages in a dough, where sausages are “toads” and they sit in “holes” from the dough. The dough is used liquid, like a batter or the basis for Yorkshire pudding. This is a very satisfying dish, it is also easy to make it yourself.
  • Shepherd's Pie / Cottage Pie - a shepherd's or homemade pie. These dishes are called pie rather according to tradition, but in reality they are more like a casserole. These two dishes are very similar, the only difference between them is the choice of meat. For the Shepherd’s pie is used lamb, and for the homemade pie is used beef. The composition of the pie: minced meat (lamb or beef), vegetables (carrots, tomatoes and onions) and mashed potatoes, which are distributed on top and acts as a lid or crust. Dishes are baked in the oven and served in portions.

Festive English dishes

Holiday dishes are distinguished by a large set of ingredients, complexity of preparation and ... even more meat:

  • Sunday Roast - a rich dish of fried meat (beef, chicken, lamb or pork), fried potatoes, Yorkshire pudding, minced meat, vegetables (usually your choice: fried parsnips, Brussels sprouts, peas, carrots, beans, broccoli and cauliflower) and sauce.
  • Beef Wellington - baked beef with mushrooms. Tender beef fillet in pastry with mushroom sauce is one of those amazing dishes that are cooked for parties and special occasions, because it does not bother. The roll looks spectacular on the table, it is easy to serve, dividing into portions.
  • Steak and Kidney Pie - beef and kidney pie, a favorite dish of many Englishmen, popular in local cafes. Ingredients: beef, kidneys, fried onions, sauce wrapped in dough. As always - nutritious and tasty.

Traditional british street food

Street food today is popular everywhere, but in England , in addition to internationally eastern rolls of pita bread, meat and salad, burgers and hot dogs, there is its own popular fast food, which appeared even before the era of cross-cultural interaction.

  • Fish and Chips - the legendary British street food. Despite the abundance of meat dishes, England is a sea power, so fish and potatoes have always been the most affordable food for local residents. This win-win duo is served everywhere in Britain today: in restaurants - making exquisite changes and additions, in kiosks on the shore - wrapped in a paper bag. The best place to eat fish and chips is on the seashore, sitting on the sand and watching the seagulls.
  • Cornish pasty - Cornish pie with meat and vegetables is known and loved throughout the country, recognized as part of the culinary heritage of England. This recipe uses shortcrust pastry, diced beef, onions, potatoes, and rutabaga. It is believed that miners in tin mines ate such pies: not having the opportunity to surface during lunch, people took lunch with them. The thick crust made it possible to keep the contents, keeping it clean, even if the miners' hands were stained after morning work. The pie is ideal for those who likes take-away food, but look great on the plate as well as the main course, if served with fresh vegetables.

Dessert

Traditional English desserts are diverse - from tender strawberries with cream to sophisticated puddings, which sometimes use unexpected ingredients, such as beef tallow.

  • Plum-pudding - steamed dark-colored pudding with the addition of dried fruits, nuts and beef fat in the kidney. Previously, a special bag was used to prepare Christmas pudding, hence its name (in English plum - roundish). Since the beginning of the XX century. bag replaced pudding mold. Before serving, the cake is heated, soaked in brandy or another alcoholic drink and flambered at the table. Christmas cream pudding is often served with a brandy sweet cream butter or liquid custard made from eggs and milk.
  • Eton mess is a dessert traditionally served at the annual cricket match between the teams of the two oldest private boys' schools - Eton and Harrow . The treat consists of strawberries, cream and pieces of meringues, randomly mixed. Serve it divided into portions - in glasses, bowls or vases.
  • Old apple pie. It is preferable to use in the preparation of a variety of apples Bramley, sour, dense and fragrant. Finely chopped apples, flavored with cinnamon, sugar and lemon juice, spread between two layers of shortcrust pastry. The traditional apple pie has been known since 1381: this classic British dessert is served hot and cold, with custard or ice cream.
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