24 January, 2007 |

British cuisine

In modern British kitchen which can brag of an appetizing variety of dishes, advantages of various culinary traditions of all worlds have incorporated together. The British cookery has undergone significant changes for the last some decades. The Chinese, Indian, Italian and French food now is not less popular to the Great Britain, than traditional dishes of England, Scotland, the Wales and Northern Ireland. In many cities of the Great Britain after the Indian, Italian, Mexican restaurants Russian, Indonesian, Spanish, Mexican, Moroccan and Thai institutions have also appeared.  Taking to the consideration the fact that people from all over the world come to the Great Britain, they bring to this country their culinary secrets, new products, sauces and recipes. There, where before it was possible to hope only on traditional English meal “fish-and-chips” (the fish with a fried potato), now you may find the Italian linguine, Spanish paella, and Indian and Algerian dishes.  

The traditional British food is more various, than it can seem at first sight. In different parts of the Great Britain special dishes are prepared. In England, for example, it is a blood sausage and a pie (the pudding from the shaken up test with spices often moves to meat). Scotland is famous for veal meat and special seasoning, shortcake and oat flat cakes. In the Wales you will submitted with small breads from red seaweed, fruit bread and toasts with cheese. And in Northern Ireland gourmets will try chump (a potato with green onions) and a dish from the wiped vegetables and a potato. And for those who would like an even greater variety, it is necessary just to cross La Manche.  In the Great Britain it is accepted to cook food practically without sauces. But those who tried typically English dishes, understand, that sauces to them are not necessary. To such dishes concern, first of all, beefsteak with blood and a roast beef. Vegetables are prepared almost without thermal processing owing to what their natural taste is kept. The British table is characterized by a set of various cold snacks and dishes from natural meat, and bread is almost completely replaced with every possible pudding -vegetable, sweet fruit puddings etc. 

The British prefer to arrange two breakfasts. The first (breakfast) is usually served at 8 o’clock in the morning. It includes boiled eggs, an omelet with a ham, green peas or tomatoes, butter, fried bacon without a garnish, pastes, and porridge with milk. Among hot drinks is coffee or strong tea. A lunch (lunch, the second breakfast) is about one o’clock in the afternoon. At this time you are offered various sandwiches (closed sandwiches) with a ham, paste, language, boiled pork, a fish, drink juices and hot drinks. Five-o-clock is a well-known tradition of drinking evening tea. You may drink tea with milk the fruitcake, cookies, rolls with jam or a cream. A dinner is usually at 18-20 o’clock. The first dishes are vegetable cream soup or a broth with toasts and vegetables. On the second dishes you will be offered meat, game, a fish, a bird, and vegetables. Natural beefsteak from the beef cutting and boiled rice with tomato seasoning is the most favorite dish of British people.  For a dessert you will be proposed a compote, fresh berries and fruits, mousses, ice-cream, cocktails, mulled wine, punch, in the end of a meal - black coffee. By the way you will always see a butter and cold water on the British table. 

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