British food

მოსწავლის ნაშრომი

1. ინგლისური ტრადიციული კერძები მოსწავლის სავარაუდო ნაშრომი

2. Afternoon tea with finger foods, butter, jam and little cakes

3. Cheese The English Cheese Board states that there are over 700 varieties of English cheese. [3]  English  cheese  is generally hard, and made from cows' milk.  Cheddar cheese , originally made in the village of  Cheddar , is by far the most common type, with many variations. Tangy  Cheshire ,  Sage Derby ,  Lancashire Cheese ,  Red Leicester , creamy  Double Gloucester  and sweet  Wensleydale  are some traditional regional varieties. Cheddar and the rich, blue-veined  Stilton  have both been called the king of English cheeses.  Cornish Yarg  is a successful modern variety. The name 'Cheddar cheese' has become widely used internationally, and does not currently have a  protected designation of origin  (PDO) under European Union law. However, West Country farmhouse Cheddar has been awarded a PDO. To meet this standard the cheese must be made in the traditional manner using local ingredients in one of the four designated counties of South West England: Somerset, Devon, Dorset, or Cornwall.

4. Pies, pastries and savoury puddings Pasties are pies made by wrapping a single piece of pastry round the filling. The  Cornish pasty  is oval or crescent shaped with a stiff, crimped rim, traditionally filled with beef, and  swede , although many variations are possible. Other pasties may be rectangular and filled with beef, cheese, or vegetables. Another type of pie is topped with mashed potato instead of pastry – cottage pie  (made with minced beef), shepherd's pie (made with minced lamb) and fish pie using a choice of several fish in white sauce. Open pies or flans are generally served for dessert with fillings of seasonal fruit. Quiches and savoury flans are eaten, but not considered indigenous. Savoury puddings are made with a soft  suet  casing, the most famous being  steak and kidney pudding  (originally  steak and oyster ). For these, a pudding bowl is lined with suet crust pastry, a filling is added and a lid of pastry tightly seals it in. The pudding is then steamed for three to four hours. In addition to steak and kidney, numerous fillings can be used, including rabbit, chicken or game.

5. Sausages Sausages and mashed potato with gravy, commonly known as  bangers and mash .

6. The Sunday roast The  Sunday roast  was once the most common feature of English cooking. It is traditionally eaten every  Sunday . It includes  roast potatoes  accompanying a roasted joint of meat such as  beef ,  lamb , pork, duck or  chicken  and assorted other vegetables, themselves generally boiled and served with a  gravy  or roasted with the meat in its juices, which are then used as or added to the gravy. Sauces and jellies are chosen depending on the type of meat: horseradish or various mustards  for beef, mint sauce or redcurrant jelly for lamb, apple sauce for pork and cranberry sauce for turkey.  Yorkshire pudding  normally accompanies beef (although traditionally served in Yorkshire as a starter, from the days when meat was scarce so was served first as a "filler"  [18] ), sage and onion stuffing for pork and usually parsley stuffing for chicken. Gravy is made from  giblets  or the meat juices in the pan by adding water, stock or wine.

7. The Sunday roast

8. Help yourself!