By Jo Franks
British cookery ranks with the easiest cuisines on the planet. British cooking, although, is not only conventional 'Roast pork and Yorkshire Pudding'.
It displays and contains anything from all of the cultures and international locations Britain has had touch with all through her lengthy historical past. certainly British cooking has encouraged many culinary traditions around the globe.
This cookbook displays the wealthy culture of British cooking in its broadest experience - and contains your whole adolescence favourites:
Lancashire Hotpot, Liver and onions, tender Peas, Pastie, Pease pudding, Ploughman's Lunch, Roast pork, Scouse, Shepherd's Pie, Stargazy Pie, Steak and Ale Pie, Steak and Kidney Pudding, Toad within the gap, Ulster fry, Welsh Rarebit, Yorkshire Pudding, English Banana Caramel Dessert, Banoffee Pie, Crème anglaise, Eton Mess, Christmas Pudding, Jam Roly-Poly, British Lemon Meringue Pie, Queen of Puddings, Rhubarb fall apart, Sticky Toffee Pudding, summer season pudding, Trifle, Mincemeat Tart, Mince pie, Figgie 'obbin, Potato Pudding, a pleasant Cup of Tea, easy Flapjacks, Christmas cake, Fairy brownies, Gingerbread, Pound Cake, Scone, Deep Fried Mars Bar, Shortbread, Caramel Squares, Bangers & Mash, Bubble and Squeak, Champ, fowl Tikka Masala, Chip Butty, Lancashire corned red meat hash, Corned pork pie, Pasties, Pastry for Cornish Pasties, Coronation fowl, English Breakfast, Friar's Omelette, Fish and Chips, Haggis, Kedgeree
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Additional info for Cuisine of the United Kingdom: British Cookery Favourites
Optional) Just before serving, dust pies with a light sprinkling of icing sugar. Classic (with meat) Mince Pies, not very rich -- Take 4 pounds of beef after it teas been boiled and chopped, 1 pound of suet, 2 pounds of sugar, 2 pounds of raisins, and 4 pounds of chopped apples, mix these together with a pint of wine and cider, to make it thin enough; season to your taste with mace, nutmeg, and orange-peel; if it is not sweet enough, put in more sugar. Warm the pies before they are eaten. Where persons are not fond of suet, put butter instead, and stew the apples instead of so much cider.
In a large teapot (serving four cups), two teaspoons will give a fairly weak tea, perhaps enough to console one for a lost umbrella on a rainy day, and four should be strong enough for being stood up on a Friday night. A broken heart may need six. Add the water as soon as it boils, and leave it to stand for five minutes (and no longer) before serving. Use a mug if you must, but a cup with a saucer is far more civilised. Traditionally you should add full-cream milk, but semi-skimmed will do. If you are familiar with the strength of tea you make and the size of the cups, you can follow the 'milk in first' technique.
5. 6. 7. Cream the butter with the sugar until light and fluffy. Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated. Shape the dough into a ball and roll out to about ½ inch thick. Cut into squares or rectangles and prick the tops with a fork in two parallel lines. Bake at 275ºF/135ºC for 30 to 40 minutes or until the shortbread is lightly browned. Leave them on a cake rack to cool. Store in a cool place in an airtight container. term=shortening).