British Cuisine

British Cuisine

British Cuisine
British cuisine has always suffered from bad press .​
The simple homespun fare and​ plain preparation of​ most traditional British foods pales when compared to​ French haute cuisine, and​ it’s not uncommon for​ food critics to​ sound almost apologetic when writing about traditional British dishes as​ if​ there were something shameful in​ enjoying a​ good, thick joint of​ beef with an​ accompaniment of​ Yorkshire pudding .​
If they speak in​ glowing terms of​ anything at​ all, it​ is​ a​ nod to​ the​ clever naming of​ British foods, where dishes like bubble and​ squeak and​ spotted dick appear on restaurant menus.
And yet, for​ all the​ snickering and​ apologetic references, British cuisine at​ its best is​ hearty, delicious, simple fare on which to​ fuel the​ nation that influenced the​ entire world .​
There is​ no other nation in​ the​ world that does a​ roast of​ beef to​ such perfection, nor any better accompaniment to​ the​ succulent meat than a​ puffed, piping hot Yorkshire pudding prepared in​ its drippings, and​ few cuisines have a​ dessert that can compare with the​ pure heaven that is​ a​ well made trifle or​ treacle tart.
British cuisine is​ a​ blending of​ the​ practical with the​ nutritious .​
If it​ is, as​ some say, unimaginative, that may be because the​ food itself needs little imagination to​ fancy it​ up and​ make it​ palatable .​
It is​ certainly not because the​ British mind lacks imagination when it​ comes to​ food – the​ common names for​ everyday meals sometimes require a​ translator just so you’ll know what’s on your plate .​
a​ walk through a​ restaurant take-away menu offers such dishes as​ ‘mushy peas’, steak and​ kidney pie, fish and​ chips and​ bangers and​ mash.
There are well-known British dishes for​ eating at​ each meal .​
Some of​ the​ most popular include:
A full English country breakfast includes meat, eggs, pancakes or​ toast and​ side dishes like hash and​ bangers and​ mash .​
It’s hearty fare, the​ sort that is​ set on the​ table for​ dinner in​ most other cultures .​
It often includes leftovers from last night’s dinner, diced and​ fried together with seasonings and​ butter, sometimes called country hash.
The tradition of​ mid-afternoon tea is​ one that’s been observed by the​ British for​ centuries .​
Among the​ most common dishes served at​ mid-afternoon tea are finger-foods like crumpets with jam and​ clotted cream, dainty watercress sandwiches and​ scones with raisins or​ dried fruits.
Sunday Dinner:
The Sunday dinner has a​ long tradition as​ being a​ family occasion – the​ one meal of​ the​ week at​ which all family members gathered .​
a​ roast joint of​ meat – beef, lamb, pork or​ chicken – is​ nearly a​ requirement, and​ it​ is​ served with a​ potato and​ vegetable, and​ very often accompanied by Yorkshire pudding.
Puddings and​ custards feature prominently in​ British cuisine .​
Baked, boiled or​ steamed, puddings are usually made with suet and​ breading, and​ studded with dried fruits and​ nuts .​
One of​ the​ most popular and​ delightful British desserts is​ the​ trifle, and​ there are nearly as​ many variations as​ there are cooks .​
The base is​ a​ sponge cake, often left over from another meal .​
Soaked in​ Madeira or​ port, it​ is​ layered in​ a​ dish with custard, jam, fruits and​ Jell-O and​ topped with whipped cream .​
The end result is​ a​ delicious mélange that is​ features all that is​ good about British cookery – plain, practical cooking that is​ meant to​ fill the​ belly and​ satisfy the​ taste buds.

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