england traditional food

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Page 1: England traditional food

Second

Group

Dwi Sarayustisia(09431008)

Rizky Amiliyah(09431032)

Page 2: England traditional food

ENGLAND

TRADITIONAL FOOD

Page 3: England traditional food

►Fish and chips

► Roast beef

and Yorkshire

pudding

► Cumberland

sausage

Traditio

nal food

In

England

Page 4: England traditional food

Fish and ChipsEngland is

internationally famous for its fish and chips

and has a large number of

restaurants and take-away shops selling this dish. It may be the

most popular and

identifiable English dish.

Page 5: England traditional food

The fish (cod, haddock, Huss, plaice) is deep fried in flour batter and is eaten with chips. Traditionally, the fish and chips are covered with salt and malt vinegar and, using your fingers, eaten straight out of the newspaper which they were wrapped in. Now-a-days small wooden forks are provided and the fish and chips are wrapped in more hygienic paper. In the north of England, fish and chips is often served with "mushy peas" (mashed processed peas).

Page 6: England traditional food

The advent of take-away foods during the Industrial Revolution led to foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato. These were the staples of the UK take-away business, and indeed of English diets, however, like many national dishes, quality can vary drastically from the commercial or mass produced product to an authentic or homemade variety using more carefully chosen ingredients.

Page 7: England traditional food

How to make Fish and Chips

Equipment:

• A bowl• A sharp knife• A sifter• A cutting

board• A whisk• A deep heavy

bottom pan• A frying basket

Ingredients:

• 4 pieces of Cod or Haddock roughly

• 1 sprig fresh parsleyFor the batter:• 1 cup flour• 1 teaspoon salt• 1 egg• 1 cup heavy beer

(Guinness is best but any heavy beer will work)

Page 8: England traditional food

To make fish and chips :

→ First, make the batter and let stand. In a bowl, sift the flour and salt. Next crack the egg into the bowl and whisk the mixture. Next, slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.

Page 9: England traditional food

→ Place the oil in the pan, no more than a third of the way up the side. If you are using the oil you just cooked chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan.

Page 10: England traditional food

→ Next, wash the fish under cold water and roll in the flour/parsley. It should now be coated in flour and parsley. Make sure the oil is hot. Dip the fish pieces, one at a time into the batter and drop into the oil. Do not put the fish in the basket and lower th basket in, because they will stick to the basket.

Page 11: England traditional food

→ Cook for 3 to 4 minutes until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately. These will not stay crispy and must be served straight away. Serve with chips, salt and vinegar or tartar sauce. If you want to be really old fashioned, serve them on paper. Not newspaper, even in England, that’s illegal now

Page 12: England traditional food

→ Serve with chips, salt and vinegar or tartar sauce. If you want to be really old fashioned, serve them on paper. Not newspaper, even in England, that’s illegal now

Page 13: England traditional food

Roast beef and Yorkshire Pudding

The traditional British Sunday lunch. Crispy on the outside, rarer inside, the beef comes with a rich gravy enhanced with its juices. Yorkshire pudding is made from a batter and was originally cooked in a tin under the rotating spit on which roast beef was cooking - the juices from the meat dripped on to it, giving a delicious flavour.

Page 14: England traditional food

Roast BeefPossibly the most famous of all English dishes. At one time the French used to call us "Les Rostbifs" - and probably still do out of earshot! This recipe is from an English family and has appeared on their Sunday Dinner table lots of timessauce. Roast Beef is best served with roast potatoes, Yorkshire Puddings, boiled carrots and boiled peas. Have a gravy boat brimming full of gravy for diners to help themselves to.

Page 15: England traditional food

Yorkshire

Pudding

First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course.

Page 16: England traditional food

How to makeRoast Beef and Yorkshire Pudding

Ingredients (Roast Beef):

1.4kg / 3lbs joint of sirloin of beef 50g / 2oz beef dripping

Ingredients (Yorkshire Pudding):

110g / 10oz of plain flour (sifted) 1 large egg A large pinch of salt 150ml / 5oz water 150ml / 5oz milk

Page 17: England traditional food

Combined method for cooking the Roast Beef and the Yorkshire Pudding:

Heat the oven to 180ºC / 350ºF / gas mark 4.

Put the joint of beef into a shallow baking tray or tin.

Season the meat to taste with a little salt or a sprinkle of rosemary or a little black pepper

Melt half of the beef dripping and pour over the meat and seasoning.

Place in the middle of the oven for 70 minutes.

Page 18: England traditional food

→ After 70 minutes, keep the meet in the oven, but turn up the heat to 220ºC / 425ºF / gas mark 7.

→ Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.

Page 19: England traditional food

→ Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes in the same oven as the beef. → 10 minutes after you have taken out the cooked Yorkshire puddings you can take out the beef. Leave to stand another 10 minutes to allow to cool a little before carving.

Page 20: England traditional food

To make the Yorkshire Pudding Mixture (Batter):

→ Sift the flour into a large bowl → Break the egg into the centre of the heap of flour. → Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.

Page 21: England traditional food

→ Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so. → Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.

Page 22: England traditional food

Cumberland Sausage

English sausages, colloquially known in certain regions as "bangers," are distinctive in that they are usually made from fresh meats and rarely smoked, dried, or strongly flavoured.

Page 23: England traditional food

Cumberland Sausage: There are lots of regional sausages in the UK, but the Cumberland variety is the best known. Made in a coil, each butcher keeps his recipe as closely guarded as the ingredients for Coca Cola. Basically, it's a spicy pork sausage and is best roasted whole. Any sausages served with mashed potato are known as "bangers and mash".

Page 24: England traditional food

How to make Cumberland Sausage

Ingredients :

• 450 g Pork Shoulder , bone and diced • 450 g Belly Pork , no rind and diced • 2 tsp Salt • 1 tsp Black Pepper • 1⁄8 tsp Nutmeg and Mace • 1 Pinch Majoram • 1 Pinch Sage • 1 Pinch Cayenne Pepper • 1 Pack Sausage Skins

Page 25: England traditional food

To make cumberland sausage

→ Place the meat in the fridge for several hours before beginning to make the sausages.→ When ready remove meat from the fridge and mince coarsely i.e. to the consistency of traditional beef mince.→ then add more spices as necessary.Place the mince in a large bowl, pour in the breadcrumbs and the seasonings and mix together well.

Page 26: England traditional food

Step 4Now rinse through your sausage skins with water.

Step 5 Now fill your sausage casings. If you don’t have the special tools (sausage filler) for this, simply pull the casing over the end of a plastic funnel and press the meats down into the casing through this – don’t pack the meat too tightly in the casing – just firm. .

Page 27: England traditional food

Any

Question

s

??

Page 28: England traditional food