Traditional English cooking is simple.
The English like roasted and grilled meats and use few spices and sauces.
Sunday dinner may consist of roasted chicken or a joint of beef or lamb with potatoes and vegetables, followed by a sweet (dessert)--often fruit pie with custard.
Yorkshire pudding, made from batter baked in fat, is often served with beef.
Other popular English dishes include steak and kidney pie, shepherd's pie, and bangers and mash.
Steak and kidney pie is a stew made of beef and kidneys and topped by a pastry crust.
Shepherd's pie is a casserole of minced meat and mashed potatoes.
Bangers and mash are thick sausages served with mashed potatoes.
The English also like fish, especially cod, Dover sole, haddock, herring, and plaice.
Fish and chips is a favourite dish for lunch, dinner, or supper. It consists of fried fish and fried potatoes and is sold at fish-and-chip shops.
The favourite alcoholic drink in England is beer, also called ale.
Two popular types of beer are bitter and lager. Some English people also like Scotch whisky and gin.
A popular nonalcoholic drink in England is squash, which is made by adding water to a concentrate of crushed oranges or lemons.
We have presented you with some recipes ideal for Guy Fawkes Day.
So check them out! It would be a good idea to save this page in your computer so that you can use it while actually cooking.
You can also send these recipes by clicking here.
1 roasting chicken, about 4 to 5 pounds
salt and pepper to taste
1 small onion, quartered Fresh herbs:
1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme
2 sprigs fresh parsley
1/4 cup melted butter
Rub inside of chicken with lemon half; sprinkle with salt and pepper.
Add the onion quarters, dried herbs, and parsley to chicken cavity.
Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound.
Baste with melted butter several times. Internal temperature should register about 175° on a meat thermometer.
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F.
One tasty and cooking trick - save in a mug in the fridge drained off bacon drippings to use in this recipe - also for that super taste in English Roast Potatoes!
Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with dover beater till smooth. Let stand 30 minutes. (I personally don't bother with this letting stand 30 minutes step.)
Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan; bake in hot over till done. Serves 4.
The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top. Or you can use "Yorkies" with chicken.
In England, as a kid due to food shortage, we were given the choice of having our slice of 'Yorkie' on our dinner plate or served as our 'sweet' with jam on it. Of course we always choose our Yorkie as a 'sweet' else we didn't get any dessert!
Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.
Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
2 cups cooked chopped meat
1 tablespoon finely chopped onion
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.
¾ pound beef top round steak
2 small potatoes, halved and thinly sliced
(½ pound total)
½ cup beef broth
2 teaspoons cornstarch
¼ teaspoon salt
Nonstick spray coating
¾ cup chopped onion
¾ cup chopped green pepper or sweet red pepper
1 tablespoon cooking oil
1 teaspoon curry powder
1 medium tomato, coarsely chopped
Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside.
Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt.
Spray a wok or large skillet with nonstick spray coating. Heat over medium-high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok.
Add oil to hot wok. Add beef and curry powder. Stir-fry 2 to 3 minutes or till beef is done. Push beef from center of wok.
Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through.
4 x 150g Plaice Fillets
120g Ciabatta Bread Crumbs
55g Finely Chopped Parsley (or to taste)
Zest & Juice of 4 Limes
Salt & Pepper (to taste)
800g Boiled New Potatoes
80ml/4 Tbsp Extra Virgin Olive Oil
Part boil the potatoes in unsalted water, drain and cut into thick chips. Method
Preheat oven to 220°C/435°F/Gas Mark 7. Put the roasting tin for the potatoes to go in, in the oven to heat up.
Mix the breadcrumbs, lime zest and half of the lime juice with the parsley.
Place the fish on a lightly greased baking tray and pour the remaining lime juice over the fish.
Put the chips and oil in a bowl or dish and turn the chips until they are coated in oil.
Leaving any excess oil in the bowl, put the chips in the now hot roasting tin and return the roasting tin and fish to the oven and cook for 10 minutes.
Remove the fish from the oven and carefully press the breadcrumb mixture onto the fish.
Turn the chips in the roasting tin over and return both to the oven for a further 15-20 minutes or until cooked.