TYPICAL BRITISH FOOD

Presentation made by: Paula Serrano Tejada.

index

1.Inglaterra. 2.Gales. 3.Escocia. 4.Irlanda del Norte.

inglaterra

1.Full English Breakfast 2.Asado del domingo 3.Fillet of beef covered in puff pastry

typical English food

*Its origins go back a long way and today no one leaves out an exquisite English breakfast to start the day with a lot of energy and well fed.

Recipe for four people

1.Two slices of mushrooms2. Black pudding3.The beans4.Four Nuremberg type grill sausages5. Eight slices of bacon6. Four eggs7.Three tomatoes8.Olive oil9.Four slices of toast

Full English Breakfast

*The English roast is delicious if the conventional recipe is used and the powders for the sauce and frozen vegetables are discarded, of course I do not advise following the British custom of eating it once a week, but anyway, everyone there...

To prepare it you need all this:

-A piece of beef (or the meat you prefer) -an onion -5 or 6 garlic cloves -A few sprigs of fresh thyme -Olive oil -salt and pepper For the Yorkshire pudding -150g flour -150 ml of milk -2 eggs -salt and pepper for the potatoes -A kilo of floury potatoes -100g butter or olive oil -salt For the filling -250g of breadcrumbs from the day before -an onion -6-8 fresh sage leaves -egg -salt and pepper -olive oil For the glazed vegetables -2 or 3 carrots -2 or 3 Parsnips -100ml of honey -100ml of orange juice -3 sprigs of thyme -salt and pepper For the sauce or "gravy" -150ml of white wine -150ml of chicken broth (if you have it, if it is not replaced by water) -a tablespoon of flour

asado del domingo

*This is an easy meal to make, nice and pleasant, many people love it and they usually do it on Valentine's Day and important events.

Recipes and steps:

Tempor Labre

Tempor Labore

Fillet of beef covered in puff pastry

Gales

1.Shepherd's pie2.Berberechos 3.Crempog

Lorem Ipsum

typical welsh food

Recipe/ingredients:

-1 teaspoon salt, plus more to taste -3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered -8 tablespoons (1 stick) butter, divided -1 medium onion, chopped (about 1 1/2 cups) -1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas -1 1/2 pounds ground round beef -1/2 cup beef broth -1 teaspoon Worcestershire sauce -Pepper and/or other seasonings of choice

*The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.

Shepherd's pie

*This fish is a very British delicacy in general, a more traditional Welsh seafood might be the cockle. Cockles are a type of shellfish that live on shady, sheltered beaches around the world, especially on the Gower Peninsula, west of central Swansea.

INGREDIENTS: -400g of fresh cockles -extra virgin olive oil -ground black pepper

Tempor Labor

Berberechos

STEP BY STEP:

1-This delicious recipe begins by taking a bowl and mixing the baking soda with the buttermilk well. When they are completely mixed, add the sifted flour little by little. In addition, we will add the beaten eggs. 2-After putting everything together in the bowl we will proceed to beat it vigorously. If we have a mixer, all the better. We must knead well until we finally get a thick dough. If we see that the dough is a little wet, we can easily add a little more flour. After this we will let it rest in the fridge for approximately one or two hours. 3-After an hour or two, we will take our dough out of the fridge and knead it again a little. We will place a frying pan on the fire and add a little butter in it. Then we will drop a large spoonful of this mixture and fry it on each of its sides until they are completely golden. 4-The idea is to form small cakes, not too big and a little thick, with consistency. 5-When we have them all ready, we will stack them on a plate and place touches of butter on them. We will leave it in the oven until they are served so that the temperature remains as it is. 6-Once served, add the cane honey and sugar.

Crempog ingredients:-500 g of sifted flour -400ml buttermilk -3 beaten eggs -½ tablespoon sea salt -2 tablespoons of baking soda -25 g of butter to fry -25 g butter for baking -3 tablespoons of cane honey -3 spoonfuls of sugar

Crempog

ESCOCIA

1. HAGGIS 2. FISH aNd CHIPS 3. EL DESAYUNO COMPLETO ESCOCÉS

typical scotland food

*Haggis requires some preparatory steps like cleaning out the stomach. To do this, it must be washed several times with water, scraped gently, and then soaked in salt water. It is also necessary to blanch the sheep offal with boiling salted water and bake it for two hours.

HAGGIS

*fish and chips have dominated the fast food industry in the United Kingdom, Australia and New Zealand and have achieved considerable popularity in Canada, Ireland, South Africa, the United States and some coastal areas of the Netherlands, Norway and even in coastal areas of Chile. Fish and chips have some acceptance in Denmark, where the dish is referred to as 'fish fillets' (Danish fiskefiletter) —always accompanied by potatoes.

FISH AND CHIPS

*In Scotland, the Full Scottish breakfast may include a square portion of sliced sausage, black pudding, tomato sauce, potato scone, oatcakes, haggis, and fruit pudding along with a base of bacon and eggs. .

EL DESAYUNO COMPLETO ESCOCÉS

IRLANDA DEL NORTE

1.Irish Stew 2.Rhubarb Crumble

typical northern ireland food

*Irish stew is a ragù of chunky lamb meat stewed with potatoes, onions, and parsley to which carrots, thyme, and chives are often added. It is usually soaked in a broth traditionally made from the bones of lamb meat and cooked for a couple of hours over low heat.o

IRISH STEW

First of all, we prepare the crumble. In a bowl, put the flour, sugar, brown sugar, ground almonds, baking powder and salt. We beat a little to mix the ingredients.Add the butter to the bowl and mix until obtaining a uniform and sandy texture.We take a cup of the dough and reserve it separately, since it will be what will go on top of the cake. We spread out on a baking sheet with parchment paper. Put the rest of the dough in a 22 cm corrugated mold.Bake both the plate and the mold at 180ºC for 20-25 minutes. Let cool and reserve.Once cold, we spread the rhubarb cubes on the base of the cake.Now, we prepare a custard that we pour on top. Mix the cream with the sugar, flour, ground almonds, egg and yolk. Add a little vanilla and beat everything.Pour the custard over the rhubarb, making sure it is well distributed.Sprinkle the crumble that we had reserved on the baking sheet on top and bake again at 180ºC for 25-30 minutes.After the time, we let it cool down to room temperature.To finish, we prepare the English cream to accompany. In a saucepan over medium heat, heat the cream with the seeds and the vanilla pod.Add the bay leaf. We stir a little.Then, put the egg yolks and sugar in a bowl and beat well. Gradually add the hot cream to the cold egg, stirring constantly so that the egg does not curdle.Return the mixture to the saucepan on the heat and stir constantly, so that the egg does not curdle, with a wooden spoon. It will reach the density we want when the cream covers the back of the spoon.Strain the cream to remove the bay leaf and vanilla pod. We put a plastic just above the cream and reserve it to cool at room temperature. Then we refrigerate it.We put a little cream on one side of the cake and serve.

Rhubarb Crumble

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