COOKING RECIPE PRESENTATION

Classes: 4^ B sala 5^B sala

start

British recipes

01

full english breakfast

• 8 slices bread
• salt
• pepper
• butter
• olive oil

• 4 eggs
• 4 tomatoes
• 8 stripes of bacon
• 8 mushrooms
• baked beans ( a can)
• 8 sausages
• 8 slices of black pudding

Onion

Lemon

Eggs

Ingredients

Cut the bread into slices, move the meats from the pan and fry it until it's golden and crispy.You can have the eggs hard boiled, soft boiled or fried.A traditional English breakfast also requires baked beans that come in cans. Open the can and warm the beans in a small pan, over low heat, stirring occasionally.When all the ingredients are ready, serve on the same plate.

In the meanwhile, cut the tomatoes into two halves and sprinkle with pepper and salt and add them in the same pan as the mushrooms side down. Cook for other two minutes.If you like, you can also have black pudding. Cut it into slices and put in another pan with a little oil and fry.

Pour a little oil in the pan and add the sausages over medium or medium low heat.Turn them over and add the bacon. in the same pan, flip it.In another pan melt a little butter and add the mushrooms

02

fish and chips

• For the batter:
• 110 grs of flour
• 1 egg
• a pinch of salt
• a can of beer

• 4 big potatoes
• 4 fillets of fish (cod or haddock)
• 1 lt vegetable oil
• salt

Onion

Lemon

Eggs

Ingredients

1. Wash and peel the potatoes
2. Cut the potatoes longways or across
3. To remove the starch put the potatoes in a bowl full of water
4. After a few minutes strain them onto a paper towel then deep fry at 130° C until they blanch
5. When the chips are soft drain them onto a paper towel
6. Put the flour and the egg in a bowl and add a pinch of salt, then mix the ingredients, add the beer and beat the mixture until it gets smooth. Leave it rest for about 30 mins in the fridge.
7. Dip the fish in some flour and then into the batter
8. Put the fish in the fryer and fry at 180° C until it browns
9. While the fish is draining the oil, drop the potatoes into the oil again and fry at 185° C until they're golden and crispy
10. Drain the fish and the chips onto a paper towel and serve

Procedure

03

sunday roast

Side dishes: carrots, potatoes and Brussel sprouts

• Beef cooking juice
• 500 g of vegetable broth
• 1 tablespoon of corn starch
• Pepper and salt

• 800 g of beef sirloin
• 1 tablespoon of vegetable oil
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1 tablespoon of fresh rosemary finely chopped

For the beef

For the gravy

Onion

Lemon

Eggs

Ingredients

1. Coat the beef with oil and sprinkle with salt, pepper and rosemary.
2. Heat a cast iron skillet over medium high heat. Sear the beef on all sides
3. Transfer the beef on a tray and place in the oven at 220°C.
4. Roast for 15 minutes, then turn it over and roast for other 15 minutes.
5. Strain the beef cooking juice to a small pot. In the meanwhile warm the vegetable broth and add two ladlefuls of it to the cooking juice
6. Then add the corn starch and stir with a whisk until the gravy is thick
7. Cut the roast beef into slices, drizzle with gray and serve with vegetables

Procedure

A typical Sunday roast is usually served with Yorkshire pudding.

1. Add the flour and salt to a large bowl. Whisk and drizzle in the milk until there are no lumps. Whisk in the egg, refrigerate for 30 minutes.
2. Turn up the oven to 220°C. Pour a teaspoon of oil to each cup of a clean 12-cup muffin pan. Heat the pan in the oven for 10 minutes. The oil should start to smoke.
3. When ready, carefully pour the Yorkshire pudding batter in each of the cups and bake for 15-20 minutes until browned and puffed. Do not open the oven door before they have finished baking.
4. Remove immediately from the oven when they are risen and golden.

Procedure

04

sCONES

• 1 egg
• 75 ml of milk
• 75 ml yogurt
• for the garnish: strawberries and whipped cream

• 250 g flour
• 2 tablespoons of caster sugar
• 10 g of baking powder
• 85 g of butter

Onion

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Ingredients

1. Pre-heat the oven to 180°C
2. Grease a tray or use some parchment paper
3. Put the flour, baking powder and sugar in a large bowl and add the butter cut in pieces, then rub the mixture with your fingertips until it looks like bread crumbs.
4. Crack the egg into a bowl and add the milk and yogurt. Mix softly using a fork.
5. Turn out to a lightly floured surface and knead light.
6. Roll out to a rectangle about 2.5 cms thick.
7. Cut into rounds of 5 cms.
8. Place the rounds on the tray
9. Brush the top of the scones with extra milk.
10. Bake the scones for 12-15 min until they are golden-brown coloured.
11. Put onto a wire racket to cool.
12. Split the scones in halves and serve with whipped cream and jam.

Procedure

05

victoria sponge

• 1/2 vanilla bean
• a pinch of salt
• 300 g fresh cream
• f200 g raspeberry
• powdered sugar for the finishing

• 4 eggs room temperature
• 200 g butter
• 200 g sugar
• 200 g flour
• 10 g baking powder

Onion

Lemon

Eggs

Ingredients

1. mix butter and sugar and a pinch of salt until you have a frothy mass.
2. Add the eggs previously beaten by joining them little at time.
3. Add the flour and the baking powder and mix it.
4. Split the dough into two parts and pour them into two mouldsand bake at 180°C for 25 minutes.
5. Leave the two cakes sit, in the meanwhile whip the cream and spread it on one of the two cakes.
6. Spread the jam on the other cake, flip the cake with the whipped cream on top of the other upside down.
7. Sprinkle the cake with the powdered sugar and serve

Procedure

06

classic trifle

• 2 cups of thick custard
• 2 cups of whipped cream
• fresh fruit or toasted almonds for the garnish

• A sponge cake
• 2 or 3 tablespoons of sherry or sweet wine
• 2 cups of fresh strawberries or raspberries

Onion

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Ingredients

1. Cut the cake into cubes and place on the bottom of the trifle bowl or glass.2. You can brush some sherry on the sponge and and let it absorb for a few minutes.3. Put some raspberries or strawberries on the cake cubes.4. Add a layer of custard on top.5. Spoon a layer of whipped cream.6. Decorate as you wish with fresh fruit or almond or chocolate and serve.

Procedure