English Food?

Question

hi,
I want to cook some english food.
But the problem is I don't know what!
can you please tell me some things you like? and can you tell me the recipes too?
pleeeaaaase!
thanks a lot!
May

Answer 1

Hi:
There used to be a show on BBC called "Two Fat Ladies" from the UK. This is probably the most authentic English recipe I have ever read. Here goes:


BUBBLE AND SQUEAK (Two Fat Ladies)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cold potatoes
2 ounces dripping or lard
1 onion -- finely chopped
8 ounces cooked cabbage or sprouts -- chopped
Salt
Black pepper -- freshly ground

Finely chop the potatoes and crush slightly. In a frying pan melt half the
fat and lightly fry the onion. Mix in the potato and greens and season well.
Add more dripping or lard. Press the
bubble into the hot fat and fry over a moderate heat until browned
underneath.
Turn the bubble over, add the last of the fat and fry until the other side
is browned.







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Answer 2

Right, here we go then. First of all, English food is steeped in history - a lot of English recipes are adaptations and evolutions of old old recipes and meals. There aren't many countries who can hold that claim. Ignore EVA by the way - French food is dire and everything is cooked in lard, or made with weird cuts of animals. Ever had Valgliche? No, me neither. It's jellied veal and chicken cuts. How awful is that - French you see.

Anyway, some of the best recipes for English food can be found on www.recipes4us.co.uk but one of my personal favourites is as follows:

Fish Pie

Ingredients
5 large potatoes, peeled and diced to approx 1 inch squares
salt n freshly ground pepper
2 eggs
2 large handfuls fresh spinach
1 onion, finely chopped
1 carrot, halved n finely chopped
extra virgin olive oil
285ml / 1/2 pint double cream
2 good handfuls grated mature Cheddar
juice of 1 lemon
1 tsp english mustard
1 large handful flat leaf parsley, finely chopped
455g / 1lb haddock or cod fillet, skinned, boned and sliced into strips
nutmeg

Method
Preheat oven to GM8/230C/450F.

Put potatoes into salted boiling water and bring back to the boil for 2 mins. Carefully add eggs and cook for 8 mins until hard boiled, by which time, potatoes will also be cooked.

At the same time, steam the spinach in a colander above the pan. This will only take a minute. When done, squeeze out excess moisture. Drain potatoes. Remove eggs, cool under cold water, peel, quarter and set aside.

In a frying pan, slowly fry carrot n onion in a little olive oil for 5 mins. Add double cream and bring just to the boil. remove from heat and add cheese, lemon juice, mustard and parsley.

Put spinach, fish and eggs into a large earthenware dish n mix, pouring over the sauce. Drain n mash potatoes - add some salt, pepper, oil and nutmeg if you like.

Put mash on top of the mix in your bowl. Place in oven for 20 - 25 mins. Done. Serves 6.

PS - there is no need to make it all nice and fancy - it's supposed to be homely and hearty. serve with green veg.

Answer 3

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 4

I like fish and chips with lots of malt vinegar. Nothing is more typically English than that.

I also like bangers and mash, which are sausages with mashed potatoes and gravy. An awesome dish on a cold, wet day. Sausages got their slang term during wartime when they had a tendency to explode while cooking due to their high water content.

Bubble and squeak is another traditional English dish, used as a way of finishing up leftovers from a previous meal. The name comes from what happens when you cook it, apparently. You need a big pile of cold, leftover mashed potatoes, cooked cabbage, and (traditionally) cold, cooked beef from Sunday dinner. However, the meat is optional.

I hope you get a chance to try these soon.

Source(s):
www.apbw.mistral.co.uk
Old Scrote's English Food website

Answer 5

tuna pie with boiled vegetable, yorkshire pudding and loads of gravy.

1 Open a can of tuna or two (one per each person)
2 Add some mashed potato on top the tuna
3 Put in the oven for 20 min or so
4 Boil the frozen vegs
5 Put the frozen yorkshire puddings in the grill
7 When everything is ready , be generous with the gravy

Answer 6

Depends how complicated you want to make it...
easy is a english stew. Cubed steak,carrots,onion,mushrooms. Add beef stock and thickener (granules or cornflour) and leave to cook.
OR
Stuff chicken breasts with mushroom/tomato and then wrap whole thing with a bacon rasher. Cook in tin foil parcels with a little white wine. When cooked, sprinkle crumbled stilton over the top and pop back in oven with tin foil open for 5-10 minutes til melted....YU

Answer 7

I'm not English, but my ancestors are. :) Look for a recipe for Bangers and Mash. It's these big, fat, juicy sausages and homemade mashed potatoes. YUMM!!!!

Try www.allrecipes.com, www.foodtv.com or www.epicurious.com for recipes. You can also try www.cooks.com, but they don't have a rating system set up like the other sites do, so there's no way to know if the recipe is good.

Answer 8

cornish pasties are my favorite. here's what you do.
make pie crust
take carrots, blanched potatoes, and some kind of beef(i use chuck steak) cut the veggies into small cubes, and the meat into small chuncks. put the filling on a piece of crust and fold it over and crimp the edges. it should look like a hostess pie. then bake for 35-40 minutes at about 400 degrees.

you can add gravy, but it is not necessary. serve with fresh veggies. and chips (fries) there i a great sauce you can get called hp. it's good with it.
you can look for english bangers (sausages) and serve them with mashed potatoes, and peas. that's one of my favorites too.

cheers!

Answer 9

Their food is very simple as for ingredients, but the technology of preparations is very important, you have to cook it right.
I have a recipe of English cookies.

English Teacakes

INGREDIENTS:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1/4 cup butter, softened
3/4 cup white sugar
1 egg
3 tablespoons milk
1 cup chopped candied citron
1/2 cup raisins
1 egg white
2 tablespoons white sugar

--------------------------------------------------------------------------------

DIRECTIONS:
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream shortening, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the citron and raisins. Cover and refrigerate dough until easy to handle, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white, and then in the sugar. Place balls 2 inches apart, sugar side up on the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden. Cool on cookie sheets. These cookies store and keep well.

Answer 10

Beef stew, game pie, apple pie, apple crumble, roast beef and yorkshire pudding, queen of puddings, eton mess, scones, crumpets, roast game of any sort, full english breakfast, cornish pasties, toad in the hole, eccles cakes, trifle, cucumber sandwiches, brown windsor soup, roast chicken and all the trimmings - including bread sauce and stuffing, dover sole...

I could go on and on... and probably would, but try this website for some really tradition English food.

http://www.greatbritishkitchen.co.uk/recipe_index.htm

And no matter what anyone says, we do have some pretty good food!