British Food Recipes

Find great British Recipes @ 123easyaspie.com.

Q: Do you know any good British recipes?
Hello,

My good friend Charles recommended me to this site. After a fair bit of hesitation, I thought: Reginald old boy, why don’t you pop around to the Yahoo answers site. The whole Yahoo concept seemed a bit daft at first, but I shant question it again. It is dashingly brilliant! Just the other night I felt a tad peckish before retiring, so I found a wonderful recipe for cinnamon crumpets on this very site.

As you might guess, I’m a transplanted Brit. I’m wondering if you might have some suggestions where a tired old pensioner like myself can find some traditional British recipes.

Cheerio!

Reginald Higginsborough III

A: Chicken tikka masala

Q: What are some british recipes made during the french revolution.?
My sister has to make a british dish as an assignment. it has to be from the french revolution time period.

A: Have your sister read this i think it will help her with the assignment?
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It all started back in 1066, when William the Conqueror – the one that was so fat he couldn’t ride his horse, so then he went on an all-liquid diet – trounced the Anglo-Saxons at the Battle of Hastings. Armed with some relatively spurious claims to the English throne and a force of more than 15,000 infantry, cavalry, and archers, William, Duke of Normandy, won the throne and engendered a long line of nobility and rulers, and, of course, a bitter rivalry between the proto-English isle and the Continental French.
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In the early years, the Norman kingdom was somewhat confused: Anglo-Saxons led by French-Norman nobility, even Richard the Lionheart, prototypical “English” medieval king, spoke mostly French and spent most of his time in France. Subsequent to the Norman Conquest, the Normans and the Anglo-Saxons essentially merged to become a rather new culture – even the French and the Anglo-Saxon languages combined, then became something different all together – the precursor to modern English (this could be why the English call zucchinis “courgettes” and eggplants “aubergines”).
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courgette mozzarella muffin recipe

Yes, there are a fair few ingredients, but these little savoury beauties are not at all hard to make these muffins are dead simple to make and easy to bake. If you want them vegetarian, replace the ham with a teaspoon of sweet smoked paprika mixed in with the flour.

2 large eggs
100ml cold milk
25ml olive oil
2 tsp caster sugar
1 tsp salt
1 tbsp chilli flakes
1 small onion, finely chopped
1 handful flat-leaf parsley, chopped
3 or 4 slices cooked smoked ham, chopped small
275g mozzarella (drained weight), cubed
1 large courgette (about 275g), grated
275g plain flour
3 tsp baking powder

In a large bowl, beat the eggs well, then stir in everything except the flour and baking powder, and mix until evenly amalgamated. Place muffin papers in the pockets of a 12-hole muffin tray and heat the oven to 200C (180C fan-assisted)/390F/gas mark 6.

Sift the flour and baking powder into the mix in the bowl, fold through gently, then spoon into the prepared cases almost to the top. Bake for about 25 minutes until puffed and golden.
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Q: Who has some delicious- truly British recipes?
I was reading about Yorkshire pudding, which to an American sounds like a dessert (I know it’s not).
Any great recipes for real fish and chips??
Thanks!

A: Yorkshire pudding can actually turn into a dessert, once you have made the batter, add some powdered sugar to the mix and bake as usual, once cooked, pour cream and syrup or any kind of topping but syrup or toffee sauce is the best.

As for fish and chips, most people do buy it from the fish and chip shops but there are lots of recipes for authentic fish and chips such as;

http://www.bbc.co.uk/food/recipes/database/fishandchips_70937.shtml

Other dishes that spring to mind is shepards pie, trifle, fruit crumbles.

Q: Where can I find authentic British recipes from centuries gone by?
Nothing more modern than 1930s, but from any time upto then.

Posh nosh or peasant dishes.
Especially from middle ages after Britain began importing non-native spices.

A: Mrs Beatons Cook Book is the bible of British cooking and is a wonderful history as well.

Although I rarely visit it these days, I still use her recipes for yorkshire pudding, blancmange and jugged hare as a matter of corse. (little joke there)

You will find a huge amount of information on native herbs and also the truth behind the competition between English and French cooking!
It is a fact the French cooking owes far more to the English than vice versa!

Q: Do you have any authentic regional British recipes?
Any regions at all. I am from Lancashire, but all are interesting, especially reflecting different local ingredients eg coastal dishes would be more likely to be fish dishes etc.

A: Finnan Haddie Scottish

Serves 4

Ingredients

675g/1½lb Smoked Fish Fillets (traditionally Haddock)

900ml/30fl.oz. Water or half Water half Milk

Pepper

25g/1oz Butter

25g/1oz Plain Flour

1 Bay Leaf

100g/4oz Cheddar Cheese, grated

Extra Grated Cheese

1. Skin the fillets and place in a saucepan together with the water/milk and bay leaf. Season well with pepper then poach for 15-20 minutes or until just cooked through.

2. Remove the fish from the pan, reserving 600ml/20fl.oz of the cooking liquor, flake the fish into large pieces and set aside in a warm place.

3. Preheat the grill to hot. Melt the butter in a medium saucepan, add the flour and cook over a medium heat for 2-3 minutes stirring constantly.

4. Gradually add the reserved cooking liquid, stirring all the time and continue to cook until thickened and smooth.

5. Add the cheese and stir until melted then add the fish and mix well.

6. Transfer to a lightly buttered shallow heatproof dish, sprinkle with extra cheese and grill until golden brown and bubbling. Serve immediately.

Q: What are some QUICK EASY BRITISH recipes?
I have to do some assignment where we have to make food from a different country. I chose Great Britain, I have searched everywhere! I need to make something that can be prepared and made in a whole entire class period! Thank you so much in advance!

A: Let start with a British Starter

PRAWN COCKTAIL
Ingredients:
2 cups peeled, cooked prawns or shrimp
4 tbsp mayonnaise
1 tbsp creamed horseradish sauce
1 tbsp tomato ketchup
2 cups shredded Romaine or iceberg lettuce
1 lime, quartered
4 large, cooked prawns, shelled with tail on

Preparation:
Serves 4
Place the prawns, mayonnaise, creamed horseradish and tomato ketchup into a mixing bowl. Stir to combine all the ingredients; make sure all the prawns or shrimp are coated in sauce .
Divide the shredded lettuce between 4 large wine glasses and top with the prawns and sauce.
Decorate with a wedge of lime and a large prawn on the edge of the glass and serve with small slices of buttered brown bread.

Main Course
Cod with a Herb Crust

Ingredients:
4 skinless cod fillets
Vegetable oil
4 oz/110g fresh white breadcrumbs
Grated zest and juice of 1 lemon
4 tbsps chopped flat-leaf parsley
2 tbsp chopped chives
2 tbsp mayonnaise
1 tsp Dijon mustard
Salt and black pepper

Preparation:
Serves 4
Preheat the oven to 425°F/220°C/Gas7.
Lightly grease a shallow baking dish with a little vegetable oil. Place the cod in the dish and season lightly with salt and pepper.
In a small bowl, mix together the breadcrumbs, lemon zest, juice and herbs.
In a separate small bowl mix the mayonnaise and mustard, season with salt and pepper, then spread evenly onto the cod. Top with the breadcrumb and herb mixture.
Bake in the preheated oven for 18 – 20 minutes or until the fish is just done and the crust golden and crunchy.
Make extra breadcrumb and herb mixture and store in the freezer in plastic bags. It makes a quick dish even quicker to prepare.

Q: Anyone know of any traditional british recipes for left over vegetables?
Like bubble and squeak.

A: If you’re going to do market research, at least do us the honour of using the capital B in the word British please – and then stuff your vegetables – with rice, cous cous or humus

Q: What is your favourite recipe? British, Irish, and Scottish traditional recipes?
I am trying to find authentic family recipes. Traditional recipes that your family has made for generations.
Thank you so much!
I love all of your suggestions! I am hungry just thinking about it.
I would love to know the recipe?
I love all of your ideas!!! But I need recipes!

A: A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

INGREDIENTS
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
DIRECTIONS
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Q: What is your favourite pub grub recipe? British, Irish, and Scottish traditional recipes?
I am trying to find authentic family recipes. Traditional recipes that your family has made for generations.
Thank you so much!
What is a plateful of Haggis Neeps and Tatties?

A: 1: Guiness Beef Stew. served with mushed potato
2: Curry & Cheese Fries!

Q: Can anyone give me British recipes using sausages (bangers)?
My young son is crazy about bangers–he’d have them every night of the week if I’d let him. I can do bangers and mash and toad in the hole quite nicely, but does anyone have another good idea for me? I’d be very grateful and so would my son. Thanks.

A: Traditional British Bangers Recipe #18342
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional “Bangers ‘n Mash” for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
1/2 lb ground lean pork
1/2 lb lean ground veal or lamb
6 ounces suet
fresh breadcrumbs, made from 3 slices of white bread,including crust
1 teaspoon seasoning salt
1/2 teaspoon lemon pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
1/8 teaspoon mace
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons onion powder
1 teaspoon finely grated lemons, rind of
1 large egg
prepared hog casings (can’t get sausage casings, shape the sausage mixture into patties instead of link sausages) (optional)

8-12 servings 2 pounds Change size or US/metric
Change to: pounds US Metric

55 minutes 45 mins prep

Knead together the pork, veal, fat, and bread.
Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture.
CHEF’S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild.
Firmly stuff the mixture into the prepared hog (sausage) casings.
Prick any air pockets with a pin.
Poach, broil, grill, or fry them before serving.
Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes.
The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week.
They can also be frozen (raw, poached, or broiled) for 3 months.

Q: What are some favorite British recipes?
hmmmm?

A: Roast potatoes… butter and Marmite make them delicious and crispy. Also, Shepherd’s Pie, with Marmite spread onto the top of the potatoes before baking.

My Granddad used to make sausage rolls every Christmas… basically just sausage rolled in a flaky pastry. So good, but I haven’t had them in over ten years. Mmm…

Q: British Flag Cake Recipes?
Today is my neice’s birthday and she loves everything British. I want to make her a cake that resembles the British flag. All I can find are recipes for the American flag cake. Does anyone have a recipe for the British version?

A: You could always make a regular cake and use iceing and a picture of the flag to do it. Use cherries for the red stripes or something like that.

Q: i need sum british recipes plz?
ma 13 yr old 8th grade cousin is doin a thing on british cuisine. she asked me to luk up sum 4 her but i havent been succesfull so do u knw any british recipes (chicken) or any sites where i can find sum ?! i have tried a few like ichef , all recipes n sum oddas but they aint really of any help..

thanx much!!!

A: http://www.greatbritishkitchen.co.uk/recipe_index.htm
http://www.britannia.com/cooking/cook.html

http://www.britainexpress.com/articles/Food/

Q: where can i get british recipes to be cooked without fire?
like salads drinks sandwiches…..etc pls gimme the recipies

A: You can’t cook without heat. Make a sandwich.

Q: Where can I found out about regional British food and traditional recipes?
I’m looking for information about traditional British food like Lancashire Hotpot. I also want to find out about more obscure regional dishes – where they come from, how they are made, their history etc.

A: These are quite good.

http://www.greenchronicle.com/british_regional_recipes.htm

http://www.greatbritishkitchen.co.uk/eh_index.htm

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