english_food

English food

It is accepted that Britain & good food are the 2 things that cannot be associated. Moreover, it is really very difficult to find English food in England. In Greece you can eat Greek food, in France – French, in Italy – Italian, but in England in any High Street it is easier to find Indian or Chinese restaurants than English ones.

Besides it is not only in restaurants that foreign dishes are replacing traditional English food. Go to any supermarket & you’ll see that sales of pasta & pizza are booming there. Why this has happened? Actually, the British have always imported food from abroad & foreign trade has become the major influence on British cooking.

English cuisine is most known for its mix or traditional dishes and individual specialties, though cooking techniques have been absorbed into the culture from all over the world; most commonly stir-frying and deep-pan frying. Traditionally, Britain is known for its baking. English cuisine is most known to the rest of the world for its pies, sausages (there are said to be over 400 varieties of sausages) and its world-acclaimed cheese. English cuisine like The English language absorbed ingredients from all over the world – chicken, rabbit, apples & tea. All of these & more were incorporated into British dishes. English cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of simply cooked meats and vegetables that need to be accompanied by bottled sauces or other flavorings to make them more palatable after having been cooked.

Another important influence on English cooking is certainly weather. The good old green grass, which means that the Englishmen are able to produce some of the finest varieties of meat, fruit & vegetables. And there is no need to fancy sauces or complicated recipes to disguise their taste. For comparison, abroad poor soils mean more discovery, searching for food, & invention. English cuisine is wonderful, still it has a great minus – it is very time-consuming. For example, making a Christmas cake should start a few weeks beforehand. And it takes about half a year for a Christmas pudding to mature. Yet it is so delicious that it is really worth waiting. Actually, the British believe that basic ingredients when fresh are so full of flavor that there is no need to invent complex recipes. For instance, nothing can be compared with fresh peas or new potatoes just boiled & served with butter.

And now I am going to tell about some traditional recipes. “Yourkshire pudding” is a traditional English dish that was served before the roast beef to take the edge of the appetite & make the meet do further. T it is often served as an accomplishment to the meat. It should be light, crisp & just slightly soft in the middle.

For preparing Yourkshire pudding you need: 4 oz of flour, ¼ teaspoon of salt, 2 eggs, 2 tablespoons of beef dripping from the roasting tin, ½ pint of milk & water mixed. You wisk butter & salt& cool it for an hour. Then you heat the roast beef, put the butter into the tin & return it in the oven & cook for 25 min until it becomes goden, crisp & rises a bit. Finally, take the Y.pudding out of the oven, cut into squares & serve immediately.

I am sure you will like it!