Traditional British

Food
Reu Anca
Clasa a IX-a C
 British Food History
Since ancient times English food has been influenced by foreign
invaders. First the Vikings, then the Romans and even the
French brought to the English table a melting pot of ingredients
and foods.
The invasion of the Franco-Normans brought spices of saffron,
mace, nutmeg, pepper, ginger and sugar. Medieval English
cookery abounds with recipes containing the exotic fare. The
route of these ingredients can be traced to the modern day in
traditional recipes such as Plum Pudding (Christmas Pudding
), Christmas Cake and Hot Cross Buns.
The British Empires colony in East Asia brought tea back to
England, and in return the English took it to India another
colonial outpost. From India came the English obsession
withcurry, spicy sauces and condiments which now are an
intrinsic part of English cuisine.
 Traditional british food

Yorkshire Pudding
This dish is not usually eaten as a dessert like other puddings but instead as
part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in
the oven and usually moistened with gravy.
The traditional way to eat a Yorkshire pudding is to have a large, flat one
filled with gravy and vegetables as a starter of the meal. Then when the meal
is over, any unused puddings should be served with jam or ice-cream as a
dessert.

Toad-in-the-Hole (sausages covered in batter and roasted.)

Similar to Yorkshire Pudding but with sausages placed in the batter before
cooking.

Roast Meats ( cooked in the oven for about two hours)

Typical meats for roasting are joints of beef, pork, lamb or a whole
chicken. More rarely duck, goose, gammon, turkey or game are eaten.
Beef is eaten with hot white horseradish sauce, pork with sweet apple
sauce and lamb with green mint sauce.
 Fish and chips
Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips
(fried potatoes) dressed in malt vinegar. This is England's traditional
take-away food or as US would say "to go". Fish and chips are not
normally home cooked but bought at a fish and chip shop ("chippie" )
to eat on premises or as a "take away"

Pie and Mash with parsley liquor

A very traditional East End London meal.
The original pies were made with eels because at the time eels were a
cheaper product than beef. About fifty years ago, mince beef pies
replaced the eels and have now become the traditional pie and mash
that people know.
The traditional pie and mash doesn't come without its famous sauce
known as liquor which is a curious shade of green and definitely non-
alcoholic. The liquor tastes much nicer than it looks (it's bright green!).
 Black Pudding (Blood Pudding)
Looks like a black sausage. It is made from dried pigs blood and
fat). Eaten at breakfast time Recipe
Black pudding recipes vary from region to region, some are more
peppery and some are more fatty than others.

Ploughman's Lunch
This dish is served in Pubs. It consists of a piece of cheese, a bit of
pickle and pickled onion, and a chunk of bread.
Menu of a British day
Breakfast-between7:00and9:00,
Dinner(Themainmeal)-between12:00and1:30p.m.
Tea-anywherefrom5:30atnightto6:30p.m.

Breakfast
Most people around the world seem to think a typical English
breakfast consists of eggs, bacon, sausages, fried bread,
mushrooms and baked beans all washed down with a cup of
coffee. Now-a-days, however, a typical English breakfast is more
likely to be a bowl of cereals, a slice of toast, orange juice and
a cup of coffee.
Many people, especially children, in England will eat a bowl of
cereal. They are made with different grains such as corn, wheat,
oats etc.
In the winter many people will eat "porridge" or boiled oats.
Lunch
Many children at school and adults at work will have a 'packed
lunch'. This typically consists of a sandwich, a packet of
crisps, a piece of fruit and a drink. The 'packed lunch' is kept
in a plastic container.
Sandwiches are also known as a 'butty' or 'sarnie' in some
parts of the UK.

Tea
A typical British meal for dinner is meat and "two veg". We put
hot brown gravy, traditionally made from the juices of the roast
meat (but more often today from a packet!) on the meat and
usally the vegetables. One of the vegetables is almost always
potatoes.
This traditional meal is rarely eaten nowadays, a recent survey
found that most people in Britain eat curry! Rice or pasta are
now favoured as the 'British Dinner'.
The Sunday Roast Dinner
Sunday lunch time is a typical time to eat the
traditional Sunday Roast. Traditionally it consists
of roast meat, (cooked in the oven for about two
hours), two different kinds of vegetables and
potatoes with a Yorkshire pudding. The most
common joints are beef, lamb or pork; chicken is
also popular.
Beef is eaten with hot white horseradish sauce,
pork with sweet apple sauce and lamb with green
mint sauce. Gravy is poured over the meat.
Every day we drink 165 million cups of the stuff
and each year around 144 thousand tons of tea
are imported.
Tea in Britain is traditionally brewed in a warmed
china teapot, adding one spoonful of tea per
person and one for the pot. Most Britons like their
The traditional way of making tea is:
Boil some fresh cold water. (We use
an electric kettle to boil water)
Put some hot water into the teapot
to make it warm.
Pour the water away
Put one teaspoon of tea-leaves per
person, and one extra tea-spoon,
into the pot.
Pour boiling water onto the tea.
Leave for a few minutes.
Tea breaksare when tea and
biscuits are served. The traditional
time for tea breaks are at 11:00 am
(Elevensee) and 4 pm in the
afternoon.Serve
 Christmas Food
ChristmasdinnerintheUnitedKingdomis
usuallyeatenintheafternoonon25
December.Thedinnerusuallyconsistsof
roastturkey,althoughotherpoultrysuch
asgoose,chicken,duck,caponorpheasan
tarealternatives,servedwith
stuffing,gravyandsometimespigsin
blankets;devilsonhorseback,cranberry
sauceorredcurrantjelly;bread
sauce;roastpotatoes(sometimesalso
boiledormashed);vegetables(usually
boiledorsteamed),particularlybrussels
sproutsandparsnips;withdessert
ofChristmaspudding(orplumpudding),
sometimesmincepiesortrifle,withbrandy
butterand/orcream.
 Roast Turkey Recipe
Roast turkey cooking times
These cooking times also apply to turkey crowns. Remember to weigh
your turkey after stuffing it.
-Preheat the oven to 180C/350F/Gas 4.
-For a turkey that weighs less than 4.5kg/ 9lb 15oz: roast for 45 mins/kg
or 18 mins/lb plus 20 minutes.
-For a turkey that weighs between 4.5kg/9lb 15oz and 6.5kg/14lb 5oz:
roast for 40 mins/kg or 16 mins/lb.
-For a turkey that weighs more than 6.5kg/14lb 5oz: roast for 35 mins/kg
or 14 mins/lb.
To stop the meat drying out, baste it every 30 minutes You can also
cover the turkey with aluminium foil during cooking; uncover for the
last 30 minutes to brown the skin.
Make sure the turkey is cooked through before serving: pierce the
thickest part of the thigh with a skewer. If the juices run clear then the
turkey is done. If they are pink, slide it straight back into the oven for a
further 15 minutes before testing again and continue to do this until
they do run clear.
Once it's done, transfer the turkey to a large serving dish, cover with
aluminium foil and set aside to rest in a warm place for at least half an
hour