British Cuisine

Food Express – British local food to learn about

Food plays an important role in the survival and development of human beings. It is the source of energy on which we live. Due to regional differences, historical and cultural reasons, each country has formed its unique dietary characteristics. Today we are going to talk about British food.

English breakfast

Full English Breakfast

The word “full” means breakfast is full of different kinds of food. A large English breakfast would include:

Staple food

Baked tomato (half a tomato)

fried eggs or scrambled eggs

sausage

bacon

baked beans

A mushroom

hash browns

black pudding

bread

toast

croissant

danish roll

Non-staple food

porridge

The cereal, “cereal”

beverage (beverage)

juice (juice)

milk

coffee

After this meal, you are absolutely energized! Why is the English breakfast so rich? It has something to do with its origins in the English aristocracy.

Its history can be traced back to the 13th century, when British aristocrats liked to prepare a hearty breakfast for visiting relatives and friends with food from their land to show off their vast land and wealth. As a result, the high standard breakfast became an important way of socializing in the British aristocracy.

It was popular in the Victorian era. As the aristocracy declined, the middle class and the newly wealthy began to emulate the old aristocracy, demonstrating their financial prowess by making a big breakfast an important part of their daily social routine.

Fish and chips

British fish and chips has a reputation as the country’s undisputed national dish, a cultural and culinary symbol. The origin and development of this dish is closely related to the Industrial Revolution.

Although fish and chip restaurants can be found all over the country, the best places to eat fish and chip are in coastal cities such as Brighton and Whitby.

Sunday roast with Yorkshire pudding

Sunday Roast with Yorkshire Pudding

It was popular in England in 1485, when people would roast a large piece of beef before going to church on a Sunday and return from church ready to eat. A typical Sunday roast is roast beef mixed with seasonal vegetables and the requisite yorkshire pudding, which is gravy.

Speaking of pudding, is it a dessert that comes to mind? The Yorkshire Pudding in question has nothing to do with dessert pudding. It’s shaped like a coffee cup, tastes like soft bread, and tastes slightly salty. Due to its easy absorption of gravy, Yorkshire pudding is usually Accompaniment to roast beef and accompaniment to beef gravy.

Sausage and mashed potatoes

Bangers and Mash

Sausages and Mash Sausages and mash sausages are sausages and mash. Sausages are dominated by the Lake District specialty Cumberland sausage, a pork sausage seasoned with pepper, thyme, sage, nutmeg and chilli. It’s usually sausage spread over a generous amount of mashed potato and then drizzled with onion gravy.

Beef Wellington

Beef Wellington is a dish made up of a single slice of beef. Compared to a typical steak, it has a very rich taste. The mushrooms are delicious, the fillet is tender and juicy, and the crust is crispy.

It is also a common dish on the menus of many high-end restaurants.

Farmhouse school

Cottage Pie

Shepherd’s pie, also known as Shepherd’s pie, is not a traditional pie made with a crust completely wrapped around the filling, but a flourless pie made with mashed potatoes and meat and vegetables as a filling. Meat fillings can be beef or lamb, which is delicious when eaten hot out of the pot.

Cornish pasty

Cornish pasty is a paella pastry. The pie crust is folded and held together to form a semicircle or half-moon shaped like a large dumpling with a golden brown crust. The filling is made of beef, Onions, potatoes, kale and so on.

That’s it for British food

Which one would you most like to try?

 

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