Three Traditional English Recipes
The cuisine of England has had a large influence on food all over the world. Many versions of traditional English dishes can be found in other cultures, perhaps with slight differences. English food itself, however, has adapted to tastes from all over the world! Indian curries and Asian sauces have become very popular in England, as have spicy Mexican dishes. This article features three of my favorite traditional English recipes that are still very common in England today. I hope you enjoy them!
Cornish Pasty
Ingredients:
Short crust pastry (make your own: 1/2 lb flour and 1/2 cup of lard or Crisco)
Potatoes (peeled and diced into small cubes)
Stewing steak (diced)
Onion (diced—optional)
Pinch of salt
Pinch of pepper
Pinch of flour
Dollop of margarine
Directions:
Roll out the pastry on a floured surface and cut it to roughly the same size of a dinner plate. Place the pastry circle onto a piece of aluminum foil and place the diced steak, potatoes, and onions in the center of the pasty. Leave enough room so that when folded in half there is still room at the edges to pinch them together. Season the filling with salt and pepper, a dab of margarine, and a pinch of flour. Fold the pastry in half and pinch the edges together. You may want to use a bit of water on your fingertips to help seal it. Fold up the foil around the pasty and crunch it together at the top. Cook in the oven at 375 degrees F for about two hours. During the last half hour, open up the foil to allow the edges of the pasties to brown.
Scotch Eggs
Ingredients:
6 hard-cooked eggs (chilled through)
1 lb sausage meat
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil for frying
Directions:
Peel the boiled eggs and set them aside for later. Divide the sausage meat into six equal portions. Roll each egg in flour, then press a portion of sausage meat around it until the egg is fully sealed inside the sausage. Dip each sausage/egg ball into the beaten eggs, and then roll them in bread crumbs. Heat the oil in a skillet to roughly 350 degrees F, then cook each egg for about five minutes, or until the sausage has cooked thoroughly and browned. Drain excess grease using paper towels and serve either warm or chilled.
Bread and Butter Pudding
Ingredients:
1/2 loaf of white bread (unsliced)
1/2 pint whole milk
butter for spreading
brown sugar
dried fruit or other soft fruit
pinch of ginger
pinch of cinnamon
pinch of nutmeg
Directions:
Slice the loaf of bread into 3/4-inch slices and cut off the crusts. Butter each slice on both sides and place them in the bottom of a baking dish. Sprinkle the dried or soft fruits on top of the buttered bread slices, then follow with sprinkled brown sugar. Butter more bread slices and place them over the fruit. Pierce the bread a few times using a knife or fork, then pour the milk on top. When the bread is soaked, sprinkle brown sugar, ginger, cinnamon, and nutmeg on top. Bake at 275 degrees F for about 2 – 2 1/2 hours, or until the bread has risen a bit. Best served with vanilla ice cream or hot custard.
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