Every time we think of British cuisine, we actually think about fish and chips, burgers and tea at 5 o'clock. but, is that so?
In this article we are going to prove that there is much more than that. We will be talking about dishes and popular British chefs that hopefully will open our minds and will encourage you to try and even make some new dishes.
...not so typical British dishes...
As you can see in the video above, three different people are trying different British dishes. They seem to be quite surprise. Would you dare to try some of them?
They are trying: Scotch Eggs, Welsh Rarebit, Cornish Pasty, Steak&Ale Pie, Eccles Cakes and Scones.
Let's taste about some of them:
Scotch Eggs
According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.
Ingredients:
- 10 large free-range eggs
- 8 higher-welfare sausages
- ½ a bunch of fresh chives (cebollino)
- ½ a bunch of fresh parsley (perejil)
- 1 whole nutmeg (nuez moscada) , for grating
- 1 tablespoon English mustard
- plain flour , for dusting (espolvorear)
- 150 g fresh white breadcrumbs
- 2 litres vegetable oil
Would you dare to make it?
Here I am leaving you a youtube video with the recipe. Exercise: try to write down the steps to follow so you can make the dish on your own! Good luck! Be careful don't crack the eggs too soon!
Cornish Pasty
The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200's. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners.
Ingredients:
For the pastry
- 500g/1lb 1oz strong bread flour (harina de fuerza)
- 120g/4oz vegetable shortening or suet (manteca)
- 1 tsp salt
- 25g/1oz butter
- 175ml/6fl oz cold water
- 1 free-range egg, beaten with a little salt (for glazing)
For the filling
- 350g/12oz good-quality beef skirt, rump steak or braising steak
- 350g/12oz waxy potatoes (tipo de patata: con mucho almidón)
- 200g/7oz swede (nabo)
- 175g/6oz onions
- salt and freshly ground black pepper
- knob of butter
Would you dare to make it?
Here I am leaving you a youtube video with the recipe. Exercise: try to write down the steps to follow so you can make the dish on your own! Good luck!
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