British cuisine

1
British cuisine

• Bread
• Cheese
• Chilli
• Potato
• Tomato
• Curries
• Italian cuisine
• French cuisine

2
Industrial-era foods

• The Industrial Revolution that began in Britain
  in the 18th century is responsible for the former
  very poor reputation of British food. Unlike the
  populations of most other countries, by the mid
  19th century the majority of the British
  population were working in city factories and
  living in very poor housing. The new working
  classes had lost contact with the land and the
  standard of cooking declined as a result.

3
Influence of other countries

• In Great Britain, food was frequently
  reduced to "meat and two veg," mostly with stew
  and soup. The rationing of most foods during (and
  for some years after) World War II did little to
  assist the situation, though it raised the
  average nutritional standards of the population
  to levels never previously achieved. However
  post-war population movements, foreign holidays
  and immigration to the UK led to the increasing
  absorption of influences from former colonies
  (e.g. India) and from Europe (particularly France
  and Italy). The books of Elizabeth David
  introduced many new recipes from the
  Mediterranean. Italian-American influence is now
  ubiquitous and pasta or pizza make a significant
  contribution to many diets. Berni Inns introduced
  the British public to prawn coctail and steak,
  chips and peas, and Wimpy Bars did the same for
  the Hamburger.

Chicken Tikka Masala
A dish with Indian (Bangladeshi) and Chinese
origins
4
Take Away Food

• Fish And Chips
• Mushy Peas
• Steak And Kidney Pie

5
Modern British cuisine

• Modern British (or New British) cuisine is a
  style of British cooking that emerged in the late
  1970s, and has gained increasing popularity more
  recently. It uses mainly high-quality ingredients
  local to the British Isles, preparing them using
  methods that combine traditional British recipes
  with modern innovations.
• Much Modern British cooking also draws heavily on
  influences from the cuisines of the Mediterranean
  and, more recently, southeast Asia. The influence
  of northern and central European cuisines is
  significantly slighter.
• The Modern British style of cooking emerged as a
  response to the perceived poor quality of British
  cuisine following the II World War, and the
  resulting popularity of foreign cuisine in
  Britain in decades that followed.

Ulster fry, a variant of British cooked
breakfasts
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Vegetarianism
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Traditional British Breakfast

• A full English breakfast with scrambled eggs,
  bacon, sausages, black pudding, mushrooms, baked
  beans and hash browns
• One breakfast permutation two eggs, bacon,
  sausage, fried tomatoes, and bubble and squeak.

8
Elevenses

• In the United Kingdom and Commonwealth, elevenses
  is a snack that is similar to afternoon tea, but
  eaten in the morning. It might consist of some
  cake or biscuits with a cup of tea or coffee. In
  Australia, it is called morning tea (often little
  lunch or playlunch in primary school). The name
  refers to the time of day that it is taken
  around 11 am. The word "elevenses" is seen as a
  little old fashioned, and few people still refer
  to morning tea as such.

British digestive biscuits
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Breakfast LunchBrunch
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Lunch

• Lunch is a meal that is taken in the early
  afternoon. The term is short for "luncheon.
  Lunch is a newer word for what was once called
  "dinner," a word nowadays only sometimes used to
  mean a noontime meal in the British Isles. Lunch
  food varies. In some places, one eats similar
  things both at lunch and at supper - a hot meal,
  sometimes with more than one course. In other
  places, lunch is the main meal of the day, supper
  being a smaller cold meal. Many people eat lunch
  while at work or school. Employers and schools
  usually provide a lunch break in the middle of
  the day, lasting as much as an hour. Some
  workplaces and schools provide cafeterias where
  one can get a hot meal. In some work locations
  one can easily go out to eat at a nearby
  restaurant.

British restaurant in London
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Supper (Dinner)

• In the United Kingdom and Ireland, supper is
  a small meal just before bedtime. In these lands,
  the understanding of "supper" is typically a meal
  taken in the evening (between 6 p.m. and
  midnight) when one's main meal or "dinner" has
  been eaten during the day. Supper is typically a
  lighter meal, often served cold and unlikely to
  involve either elaborate preparation or more than
  one or two courses. The term "supper" is derived
  from the French souper, which is still used for
  this meal in Canadian French and sometimes in
  Belgian French. It is related to soup, a food
  often served at supper.

Mushroom cream
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Dessert
13
Bangers and mash

• Bangers and Mash is a British colloquial name
  for sausages (bangers) served alongside mashed
  potato, very often with gravy being poured over
  both. The sausages may be one of a variety of
  flavours such as pork, pork and apple, tomato,
  beef, Lincolnshire or Cumberland. The full meal
  will usually include a vegetable (e.g. peas,
  brussels sprouts). The gravy may be flavoured
  with the appropriate meat stock, or may be an
  onion gravy. It is a very popular winter dish,
  and can range in quality from the very cheapest
  sausages and instant mash, or with high quality
  sausages and carefully-made mashed potatoes and
  gravy.

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Black pudding



















Blood sausage or black pudding or blood pudding
is a sausage made by cooking down the blood of an
animal with meat, fat or filler until it is thick
enough to congeal when cooled. In Great Britain,
Ireland and Atlantic Canada, blood sausage is
called black pudding. The pudding was invented in
Stornoway, Isle of Lewis. The ingredients include
pig's blood, suet, bread, barley and oatmeal.
Black pudding is usually served as part of a
traditional full English breakfast. Black blood
pudding for breakfast served with square
sausage, baked beans, fried bread and mushrooms
15
Bubble and squeak

• Bubble and squeak (sometimes just called
  bubble) is a traditional British dish made with
  the shallow-fried leftover vegetables from a
  roast dinner. The chief ingredients are potato
  and cabbage, but carrots, peas, brussels sprouts,
  and other vegetables can be added. It is
  traditionally served with cold meat from the
  Sunday roast, and pickles. Traditionally the meat
  was added to the bubble and squeak itself,
  although nowadays the vegetarian version is more
  common. The cold chopped vegetables (and cold
  chopped meat if used) are fried in a pan together
  with mashed potato until the mixture is
  well-cooked and brown on the sides. The name is a
  description of the action and sound made during
  the cooking process.

16
Pasty

• A pasty is a type of pie, originally from
  Cornwall, United Kingdom. It is a baked
  un-sweetened pastry case traditionally filled
  with diced meat and vegetables. The ingredients
  are uncooked before being placed in the unbaked
  pastry case. Pasties with traditional ingredients
  are specifically named Cornish pasties.
  Traditionally, pasties have a semicircular shape,
  achieved by folding a circular pastry sheet over
  the filling. One edge is crimped to form a seal.

17
Haggis

• Haggis is a traditional Scottish dish. Although
  there are many recipes, it is normally made with
  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 an hour. It somewhat
  resembles other stuffed intestines (otherwise
  known as sausages) of which it is among the
  largest types. There are also meat-free recipes
  specifically for vegetarians which supposedly
  taste similar to the meat-based recipes.

uncooked small haggis
content of a haggis
18
Hash

• Hash is a mixture of beef (often leftovers
  of corned beef or roast beef), onions, potatoes,
  and spices that are mashed together into a
  coarse, chunky paste and then cooked either
  alone, or with other ingredients.
• In the United Kingdom it is eaten for lunch
  or dinner and, in certain parts, celebration of
  Ash Wednesday involves the ritual serving and
  eating of hash.

19
Fish and chips

• Fish and chips or fish 'n chips (in Scotland a
  fish supper) is a popular take-away food,
  consisting of deep-fried fish in batter with
  deep-fried potatoes. For decades fish and chips
  dominated the take-away food sector in the United
  Kingdom. Traditional frying uses dripping (beef
  fat), however vegetable-oil now predominates. A
  minority of vendors in the north of England and
  Scotland still use dripping as it imparts a
  different flavour to the dish, but has the
  drawback of making it unsuitable for vegetarians.
  

20
Pork Pie

• Pork pie is a traditional British food. It
  consists of pork and pork jelly in a hot water
  crust pastry and is normally eaten cold.
• A gala pie is a pork pie with a hard-boiled
  egg inside.
• Pork pie, often shortened to porky, is also
  the Cockney Rhyming Slang for lie.

21
Shepherd's pie

• Shepherd's pie is a traditional British dish
  that consists of a bottom layer of minced
  (ground) lamb in gravy covered with mashed potato
  and (often) a layer of cheese. It is a favorite
  dish of institutional cooks keen on feeding large
  groups of people. The mince is traditionally lamb
  although many people prefer to make it with
  minced (ground) beef. A shepherd's pie made with
  beef is properly called a cottage pie. A similar
  dish made with fish instead of meat is called a
  fisherman's pie. The mince layer is made by
  frying the meat in oil with finely chopped onions
  (and sometimes also with garlic, chopped carrots,
  peas or baked beans, and herbs such as rosemary
  or oregano). It is then simmered in stock and
  redcurrant jelly (not jam, they're different
  things). Once this is done, the mash layer can be
  added, and the entire pie is baked in the oven
  until ready.

22
Toad in the hole

• Toad in the hole is a traditional British dish.
  It consists of sausages in Yorkshire pudding mix,
  usually served with vegetables and gravy.
• Strong regional dialect has resulted in the dish
  being locally called "Tow'd in't th'ow" in some
  areas. Badly made toad in the hole is sometimes
  described as "frog in a bog".

23
Yorkshire pudding

• Yorkshire pudding is an English savoury dish
  similar to a popover made from batter. It is most
  often served with roast beef, but may be eaten
  with sausages or other dishes, or on its own.
  Gravy is considered an essential accompaniment by
  many. It may have originated in Yorkshire, but is
  popular across the whole country.
• Yorkshire pudding is cooked by pouring
  batter into a greased baking tin, and baking at a
  very high heat until it has risen. Traditionally,
  it is cooked in a large tin underneath a roasting
  joint of meat, in order to catch the juices that
  drip down, and then cut appropriately, although
  individual round puddings (baked in bun trays)
  are increasingly prevalent. Yorkshire pudding may
  also be made in the same pan as the meat, after
  the meat has been cooked and moved to a serving
  platter, which also takes advantage of the meat's
  juices that are left behind.

Sunday roast consisting of roast beef, roast
potatoes, vegetables and Yorkshire pudding
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Bread Butter Pudding

• Bread and butter pudding is a traditional dessert
  popular in British cuisine. It is essentially a
  baked form of French toast.
• It is made by layering slices of buttered bread
  scattered with raisins in an oven dish into which
  an egg and milk mixture (sometimes with vanilla
  or other spices added) is poured. It is then
  baked in an oven and served. Some people may
  serve it with custard, but often the pudding
  under the crust is runny enough to enjoy without
  sauce.
• Bread and Butter Pudding, with raisins replaced
  by banana

25
Pastries

• Pastry is the name given to various kinds of
  dough made from ingredients such as flour, butter
  and eggs, that are rolled out thinly and used as
  the base for baked goods. Common pastry dishes
  include pies, tarts, and quiches. A good pastry
  is light and airy, easily broken in the mouth
  (what is called 'short' eating), but firm enough
  to support the weight of the filling. The dough
  must be well mixed, but care must be taken not to
  overmix the pastry, which results in long gluten
  strands and toughens the pastry. Thus the
  manufacture of good pastry is something of a fine
  art. As pastry must be baked to be edible, and
  pie fillings often do not need extra baking.

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Tea

• At first tea was sold in the coffee houses of
  London. By 1750, tea had become the principal
  drink in Britain, yet at that time a pound of the
  cheapest tea cost about one-third of a skilled
  worker's weekly wage! Tea was jealously guarded
  by the lady of the house, and kept in special
  containers called tea-caddies, often with a lock,
  and carefully doled out by the teaspoon.
• Afternoon tea is a British institution. Whether
  spending a day at home or out and in town or
  countryside, most British people enjoy their
  afternoon 'cuppa'.

As for the drink itself, tea is traditionally
brewed in a china teapot, adding one spoonful of
tea per person and one for the pot. Great
importance is attached to the use of freshly
boiled water which is then poured onto the leaves
and the tea is left to 'brew' for a few minutes.
Although hundreds of different teas are
available, the strong English Breakfast blend is
one of the favourites, with added milk, and a
little sugar for those with a sweet tooth. High
Tea is a more substantial evening meal, popular
in northern England and Scotland.
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Alcoholic drinks
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Sources

• http//en.wikipedia.org/wiki/British_food
• http//elt.britcoun.org.pl/elt/o_index.htm
• http//www.britainexpress.com/History/tea-in-brita
  in.htm
• Renata Rychlewska
• Katarzyna Gorzym
• Mikolaj Dec