Traditional British Food

Known for their comforting soups, mouth-watering roasts and delicious puddings, the British have several warm, comforting delicacies under their belt. Traditional British food is simple, yet comforting, which is what makes them so unique.

A typical British breakfast would consist of food items like sausages, eggs, baked beans, bacon, mushrooms, cereal, porridge or toast, washed down with a cup of coffee or a glass of orange juice. A traditional lunch menu would range from sandwiches, Ploughman's lunch (cheese, some pickle and pickled onion, and a piece of bread), fruit and a drink.

Afternoon tea is an elaborate affair with awesome scones, biscuits, buns, etc. served with a cup of hot tea. Casseroles, pies, savory puddings, roast meat, vegetables, gravy, etc. are had for dinner, which are then topped with scrumptious desserts like spotted dick, trifles, apple crumble, treacle pudding, etc.

This is a popular traditional British starter that has been pacifying scores of taste buds for generations together. Fresh Fishes like cod, huss, plaice or haddock are battered, deep-fried and served with mashed peas and French fries.

Ingredients

• 1 pound fresh fish fillets
• 1 cup all-purpose flour
• 1 cup beer or milk
• ¼ tsp salt
• ½ tsp baking powder
• Cooking oil
• 3 medium potatoes

For preparing the fish batter take flour, baking powder, and salt in a medium-sized mixing bowl. Add the beer or milk to it and prepare a smooth batter. Dip the fish fillets into the batter and fry it in a pan of hot oil. Fry each side till it becomes golden brown.

For the chips, cut the potatoes into long fries like pieces and dunk them into the hot oil. Fry them till they become golden brown and serve fish and chips with mashed peas on the side and a dip. Read more on fish and chips recipes.

According to a survey carried out in London, it was found that Britons considered Shepherd's pie to be their favorite home cooked meal. Let's have a look at how to make it.

Ingredients

• 500 g chopped lamb
• 100 g frozen peas
• 1 large onion finely sliced
• 1 can tomatoes (natural juice)
• 4 large potatoes
• 2 cloves garlic (crushed)
• Pinch of mixed herbs
• Carrots
• Dash of Worcestershire sauce
• Dash of red wine
• Salt & pepper to taste
• Grated Cheddar Cheese

Preparation Procedure

Boil the potatoes, mash them and add butter, milk and seasoning to it. Set it aside. Preheat the oven at 180 degrees. Then take a pan and add chopped lamb into it and fry until brown. Since the lamb has its own fat, there is no need to add extra oil.

The excess fat should be drained out and have the lamb transferred to a plate. In another pan, fry the onions, garlic with slight amount of oil. Sauté them and then add the carrots and peas and fry a little more. Then add the browned chopped lamb to it and stir a little more.

Mix evenly and add tomatoes, mixed herbs, peas, carrots, Worcestershire sauce and mix well. Allow it to simmer for 10 minutes. Then add red wine and stir again. Transfer the contents to an oven dish and dollop out the mashed potato on top of it. Sprinkle grated Cheddar cheese and bake it in the preheated oven for 40 minutes or till the cheese turns golden brown.

Although the name of this dish contains the word 'pudding', this dish is not consumed as dessert, in fact is eaten as a part of the main course or even had as a starter. This dish is more like a cross between a soufflé and a cheese puff.

Ingredients

• 1 cup flour
• 1 cup milk
• 2 Tbsp melted butter
• 2 beaten eggs
• ½ teaspoon salt
• 3-4 tbs of roast drippings

Preparation Procedure

In a large bowl sift the salt and flour. Make a well in the flour-salt mountain and pour in milk, melted butter and eggs. Beat the mixture with a beater, until you obtain a smooth batter. Make sure there are no lumps floating around.

In a preheated oven of 450 degrees F, place a ceramic casserole dish with the roast drippings in it and heat it in the oven for 10 minutes. Pour the batter into this pan with roast dripping and cook for 15 minutes in the oven at 450 degrees F. After which reduce the temperature to 350 degrees F and cook for another 20 minutes or till it turns golden brown.

This steamed pudding is very simple to prepare and quite wonderful as comforting dessert.

Ingredients

• 100 g self-raising flour
• 75 g shredded suet
• 75 g breadcrumbs
• 50 g castor sugar
• 175 g currants
• Lemon zest (1 lemon)
• 5 tbsp milk
• Pinch of salt

Preparation Procedure

In a large mixing bowl place the flour, breadcrumbs, sugar, salt, suet, currants and lemon zest. In the mound make a well with your hand and pour in the milk. Knead and form a soft dough. Take a large sheet of greaseproof paper on a flat surface and roll out the dough on it slowly, with the help of a rolling-pin.

Make sure there is space for expansion. Wrap the rolled dough in it loosely, however, do tie each end with a string. Now place it on a piece of foil and seal it completely. Now place this foil enveloped dough in a steamer and steam for 2 hours. Slice the pudding and serve with custard.

The mentioned recipes were only one from each category. There are scores of other famous British dishes such as steak and kidney pie, cumberland sausage, dover sole, toad in the hole, steak and oyster pie, potted shrimp, Bakewell tart, English pancakes, etc. and the list is endless.