British Cuisine

BRITISH CUISINE

Behind the British kitchen the reputation not too refined, but very important part of British kitchen is the quality of components. Sauces and seasonings of traditional British cookery also are rather simple also them use to emphasize natural taste of food . In epoch of blossoming of the Great Britain as colonial power, the British kitchen has influenced strong influence of cookery of the "overseas" countries.

The traditional British food is more various, than can seem at first sight. British dishes are for example fish , a potato baked pudding with meat and mashed potatoes.

British kitchen consist of great number of different cold snacks and dishes from natural meat, and bread .

In Great Britain it is accepted to prepare food practically without sauces. But those who know typically English dishes, understand, that sauces to them are not necessary. Such dishes , first of all, beefsteak with blood, romshteak and roast beef. Vegetables are going almost without thermal processing due to what their natural taste is kept.

Tea drinking so was included in the English traditions. Tea without dependence from a grade is not simply a drink from thirst, it is an integral part of culture, a history and life of people of the various countries. So, for example, the English traditions of tea drinking always attracted the refinement, refinement and aristocratism. The English tea always was a true symbol of quality!

It is drunk and at breakfast, and after dinner, and in the evening. Tea is usually drunk sweet, with milk.

From intoxicated drinks especially is popularly beer - the black ale and malt liquor, and is especially appreciated draught beer, and also whisky, gin, brandy, rum, port.

The diet of Englishmen is rather traditional. At 7-8 o'clock in the morning - the first breakfast which usually consists of a porridge, wheaten or corn-flakes with milk, eggs ( an omelets, fried eggs), bacon, a bread and butter and necessarily tea, it is usual with jam.

At 1-2 o'clock in the afternoon - second, more dense lunch which includes in itself meat dishes. At 5-6 o'clock in the evening - tea with cookies or a fruitcake And at 7-8 o'clock in the evening - dinner. This diet is observed till now in many families.

In well-known pubs you will be offered set of the best grades of beer and a qualitative inexpensive meal, and the main thing opportunity to communicate, have a rest and feel breath of the English traditions.

Christmas Cake Recipe 225 grams / 8 oz of butter 280 grams / 10 oz of soft brown sugar 6 eggs 350 grams / 12 oz of flour 2 teaspoons of baking powder 1 tablespoon of mixed spice 2 teaspoons of cinnamon 1 teaspoon of nutmeg 225 grams / 8 oz of raisins 225 grams / 8 oz of currants 450 grams / 1 lb of sultanas 115 grams / 4 oz of mixed peel 115 grams / 4 oz of whole almonds 115 grams / 4 oz of glacé cherries (red and green) grated rind (zest) of 1 lemon or orange 4 teaspoons of sherry or brandy Preheat the oven to 120°C, 250°F or gas mark ½. Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butterand sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3½ to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin. The alcoholic content of the sherry or brandy will evaporate during baking, but you may prefer to use fruit juice instead. Once the cake has cooled, ice with Almond Icing or Marzipan and Royal Icing. The cake is best made a month or more in advance to let the flavours develop and should be stored in an airtight container.

Christmas Fruit Mincemeat Tarts Recipe These Christmas Fruit Mincemeat Tarts are so delicious. Serve them with a Hot Toddy or Egg Nog on Christmas Eve after the kids have gone to bed. It is not necessary to peel the apples in this recipe but you may do so if you desire. 2 apples 1 cup of sultanas ½ cup of brown sugar ½ cup of currants ½ cup of raisins 3 tablespoons mixed peel juice and zest (rind) of ½ a lemon zest (rind) of ½ an orange ½ teaspoon of mixed spice ½ teaspoon of cinnamon ¼ teaspoon of ground cloves a pinch of salt ¼ of a cup of brandy 200 grams / 7 oz of flour a pinch of salt 120 grams / 4¼ oz of butter 50 grams / 2 oz of castor sugar 1 egg

Christmas Fruit Mincemeat Peel and quarter the apples. In a large bowl grate the apple, or mince the apple in a food processor. Add the remaining ingredients and mix thoroughly. For a finer consistency, process a little longer after you add the dried fruit. You can store the fruit mincemeat in sterilized jars, topped with extra brandy and covered. It will keep for months in the refrigerator. Sweet Pastry Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes. Preheat the oven to 180°C, 350°F or gas mark 4. On a lightly floured board or bench carefully roll out the pastry. With a cookie cutter cut the dough into rounds to fit patty tins. Using a small star shaped cutter, cut small stars of dough to cover the filling. Spoon the Christmas Fruit Mincemeat into the cases and cover each tart with a star. Bake for 15 to 20 minutes or until the tarts are slightly golden. Sprinkle with icing sugar to serve.

Christmas Pudding Recipe 115 grams / 4 oz of flour 1 heaped teaspoon of baking powder 175 grams / 6 oz of breadcrumbs 1 teaspoon of mixed spice 1 teaspoon of cinnamon ¼ teaspoon of nutmeg 250 grams / 9 oz of very cold grated butter (or suet) 175 grams / 6 oz of brown sugar ¼ teaspoon of salt 175 grams / 6 oz of sultanas 175 grams / 6 oz of raisins 175 grams / 6 oz of currants 85 grams / 3 oz of blanched almonds 175 grams / 6 oz of mixed peel 2 eggs 150 ml / ¼ pint of milk (approximately) grated rind (zest) of 1 lemon 1 tablespoon of brandy

Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flourmixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry. Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also beflamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop. (Serves 10 to 12)

Trifle Recipe My favourite trifle is my grandmother's recipe. She would soak plain vanilla sponge in plenty of good quality Port, the dark burgundy red gives the trifle a lovely festive colour too. 2 vanilla sponge cakes ½ to ¾ of a cup of quality Maderia Port Wine or Cream Sherry 1 cup of quality raspberry jam (preferably homemade) 2 cups of fresh English Custard 1½ cups of whipped cream

Dark eating chocolate for garnish I think the best trifle is one made very simply, with quality ingredients and not too many layers. First find a large serving bowl and place 4cm (2 inch) cube sponge pieces dipped in the port between thin drizzles of fresh homemade raspberry jam. Spread a little more raspberry jam over the layer of sponge and then spread a thicker layer of freshly cooled English custard. Then repeat with a second layer. You should end up with two of each layer ... sponge, jam, custard, sponge, jam, custard. Finish with a layer of whipped cream. Garnish with grated dark chocolate, chocolate chips or a crumbled flake bar. Refrigerate for several hours or overnight before serving. (Serves 8 to 10)

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The compiler of a prezentation is Ekaterina Talia, a student of group K402