TYPICAL FOOD IN THE UK

In the United Kingdom, we have three main meals a day:


- Breakfast - between 7:00 and 9:00,

- Lunch - between 12:00 and 1:30 p.m.
- Dinner - The main meal. Eaten anytime between 6:30 and 8:00 p.m. (Evening meal)

BREAKFAST

The traditional English breakfast consists of eggs, bacon, sausages, fried bread, baked beans and mushrooms. Even though not many people will eat this for breakfast today, it is always served in hotels and guest houses around Britain.

The traditional English breakfast is called the 'Full English' and sometimes referred to as 'The Full English Fry-up'.

LUNCH

Many children at school and adults at work will have a 'packed lunch'. This typically consists of a sandwich, a packet of crisps, a piece of fruit and a drink. The 'packed lunch' is kept in a plastic container.

Below is a sample of the typical foods served in pubs.

Starters

Soup of the Day (see chalkboard) £3.50: A large selection of delicious home-made soups served with a freshly baked baguette Breaded

Mushrooms £3.75: Deep fried and served with a garlic dipBBQ

Spare Ribs £4.50: Crispy Coated Camembert £4.25Deep fried and served with Cranberry sauce


Chicken Yakatori £4.25: Tender skewers of chicken marinated in a Japanese Yakatori sauce

Prawn Cocktail £4.25: Served in the traditional 60's way


Garlic Bread £2.10: or topped with melted Mozzarella cheese 2.30

Main Course

Fish

Beer Battered Cod with Chips & Peas £7.95

Breaded Scampi with Garden Peas & Chips £7.95

Meat

Steak and Kidney Pudding £8.75: A traditional English classic, prime steak and kidney in a suet case. Served with fresh vegetables, sauté potatoes and gravy.

Steak and Guinness Pie With Mash £8.95: Tender Steak and Smoked Bacon slowly cooked in a rich Guinness gravy, with Puff Pastry lid and served wtih Seasonal Vegetables and creamy Mashed Potatoes

Bangers & Mash £9.95: Three of the finest Cumberland pork sausages served with creamy mashed potato and a rice mushroom and onion gravy

Gammon, Double Egg & Chips £7.95

Individual Lasagne with Garlic Bread £7.95

Lamb Henry £9.75: A large joint of shoulder of lamb, slow roasted with red wine and fresh garden mint


Cheese and Bacon Burger with Chips £6.50: 100% Beefburger, topped with Mature Cheddar Cheese and Crispy Bacon, served with a Salad Garnish and Chips



Chicken Kiev £8.95: Breast of chicken stuffed with garlic butter, served with ratatouille and fries.

Chasseur Chicken Supreme £8.75: Grilled Chicken Breast with Mashed potato and French Beans, topped with a rich Chasseaur Sauce

Pasta



Pasta Bake with garlic bread £7.75: Mediterranean vegetables and pasta cooked in a delicious wine, cream and ratatouille sauce, topped with melted Mozzarella cheese.



Pasta Pepperoni or Chilli Beef £7.95: As for pasta bake but spiced up with pepperoni or chilli beef added.

Vegetarian

Cauliflower Cheese with garlic bread £7.75: Cooked in a mature cheddar sauce and then topped with Mozzarella cheese.

Wild Mushroom Risotto £8.95: A medley of mushrooms and Arborio rice, in a white wine and cream sauce, with Wilted Rocket Leaves and Parmesan Cheese

Egg

3 Egg omelette served with chips and salad garnish

Cheese
£3.75

Cheese and ham
£4.00

Cheese and mushrooms
£4.00

Cheese, ham and tomato
£4.25

Cheese, ham and mushrooms
£4.25

TYPICAL DISHES IN THE UK

england: fish and chips

This is England's most famous dish. Cod or pollack are the traditional fish, but you can use sole, flounder, or whitefish fillets. It is imperative, however, that you purchase a tabloid newspaper to serve your finished product.

ingredients

1/2 cup flour
1/2 cup cornmeal
4 - 6 ounces ale
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise

cooking directions

Preheat oven to 250° F. Prepare batter: Mix flour, cornmeal and salt together. Add ale and mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes. Drain on paper towels. Place in warmed oven. Repeat process until potatoes are done. Do not put in too many potatoes at a time. It will cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate will have to suffice.

Serve with a sprinking of malt vinegar.

scotland: haggis

Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.





Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram", especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a whisky-based sauce.

ingredients




1 sheep's stomach bag

1 sheep's pluck - liver, lungs and heart

3 onions

250g beef Suet

150g oatmeal

salt and black pepper

a pinch of cayenne

150mls of stock/gravy

cooking directions


1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.



2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.



3. Mince the heart and lungs and grate half the liver.



4. Chop up the onions and suet.



5. Warm the oatmeal in the oven.



6. Mix all the above together and season with the salt and pepper. Then add the cayenne.



7. Pour over enough of the pluck boiled water to make the mixture watery.



8. Fill the bag with the mixture until it's half full.



9. Press out the air and sew the bag up.



10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.


11. Serve with neeps and tatties.

wales: salt duck

Ingredients

1 Duck

600ml (1 pint) Stock, (made with duck giblets)

300ml (½ pint) Dry Cider

1 Onion, sliced

Sea Salt

¼ tsp Saltpetre

Freshly Ground Pepper

cooking directions

Liberally sprinkle a deep earthenware dish with sea salt.

Rub the inside of the duck liberally with sea salt, place the duck in the dish.

Sprinkle the top with a mixture of sea salt and saltpetre.

Leave in a cool place for 24 hours turning once or twice.

Wash the duck thoroughly, pat dry with kitchen paper.

Pre-heat oven to 180°C: 350°F: Gas 4.

Place the onions in the base of an flameproof dish, placing the duck on top.

Pour over the stock and cider, season with pepper.

Bring to the boil over a medium heat, skim as needed.

Transfer to the pre-heated oven to 180°C: 350°F: Gas 4.

Bake 1¾ hours, or until tender.

Serve with Onion Sauce, green vegetables and potatoes.

northern ireland: champ

A delicious comfort food dish of potatoes mashed with lots of butter, warm milk and chopped spring onions or, as we call them, scallions.

ingredients

4 pounds (1.8kg) potatoes
1/2 pint (300ml) milk
1 cup (225g) chopped spring onions (green onions)
1/2 cup (110g) butter
Salt and black pepper

cooking directions

Peel potatoes and cook in boiling water.

Simmer milk and spring onions together for five minutes.

Strain potatoes and mash thoroughly.

Add hot milk, and the spring onions, salt and pepper, and half the butter.

Champ is served piled high on the dish, with a well of melted butter in the center.

It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

If you want more recipes, go to the following URL of 'BBC Recipes':

http://www.bbc.co.uk/food/recipes/