Pies, Puddings, Buns and Cakes

Pies and puddings are related phenomena in British culinary history. Originally, both solved the problem of preparing dinners made with less expensive meats. Pies covered a stew or other ingredients with a crust; puddings were made from butcher's scraps tucked into a sheep's stomach, then steamed or boiled. Pies have remained pies, although, in addition to savory pies, there now exist sweet variations, which tend to have two crusts or a bottom crust only.

Pie crusts can be made from a short dough or puff pastry. Snacks and bar food (Britain's fifth food group) are often in pie form: pasties (pronounced with a short "a" like "had") are filled turnovers.

Over time, however, in a confusing development, pudding has become a more general term for a sweet or savory steamed mixture -- as well as a word that describes desserts in general. For example, black pudding is actually made with pig's blood. Whereas plum pudding is a Christmas treat consisting of a steamed cake of beef suet (the white fat around the kidney and loins) and dried and candied fruits soaked in brandy. And, of course, one can't forget rice pudding.

Amongst cakes, buns and pastries local delicacies include Bath Buns, Chelsea Buns, Eccles Cakes, and Banbury Cakes.

Fish and Chips

Fish and chips is the traditional take-away food of England, long before McDonalds we had the fish and chip shop. Fresh cod is the most common fish for our traditional fish and chips, other types of fish used include haddock, huss, and plaice.

The fresh fish is dipped in flour and then dipped in batter and deep fried, it is then served with chips (fresh not frozen) and usually you will be asked if you want salt and vinegar added. Sometimes people will order curry sauce (yellow sauce that tastes nothing like real curry), mushy peas (well it's green anyway) or pickled eggs (yes pickled).

Traditionally fish and chips were served up wrapped in old newspaper. Nowadays (thanks to hygiene laws) they are wrapped in greaseproof paper and sometimes paper that has been specially printed to look like newspaper. You often get a small wooden or plastic fork to eat them with too, although it is quite ok to use your fingers.

10 Traditional British Dishes and where to taste them in London

A country of manors and roadside inns- the United Kingdom is possibly one of our favorite destinations if you are looking for tradition. On the other hand, aside from the wide range of local beers, it is not the place we would go looking for haute cuisine. However, restaurants in London have more traditional British dishes than you may ever have thought!

A new generation of young chefs is being inspired by high quality food and is taking advantage of Britain´s delicious produce.You cannot forget that, thanks to its weather conditions, these islands have ideal land for farming. This change in approach to British cuisine is expressed through flavorsome, fresh and traditional dishes.

The aim of this article is to pay homage to the British culinary revolutionwith 10 classic dishes that you too could try in one of the fashionable restaurants and gastro pubs in London.

Welsh rarebit

This tasty treat is a chic version of cheese on toast and is made using grated Cheddar or Stilton cheeseand a mustard and beer sauce that is mixed together with an egg and placed on top of a slice of toast before being grilled in the oven.

Where to try it : The Wolseley – 160 Piccadilly

Beef Wellington

This is a whole fillet of beef covered in pastry and is similar to the French beef en croute.However, to add a pinch of patriotism, the British have renamed it after The Duke of Wellington´s victory over Napoleon in Waterloo in 1815…

Where to try it :Rules- 35 Maiden Lane, Covent Garden

Date: 2015-12-24; view: 1383