Special Sub-Topic: Great Grub from Great Britain
|A very popular dish containing lamb, carrots, leeks, swede, potatoes cooked in one pot, using flour to add body. Parsley, salt and pepper is used for enhancing taste. What is the name of this very traditional dish?|
Cawl. Cawl was the most common dish served in the winter months in South Wales. The broth was served first, eaten with bread, and the meat and vegetables were served as the second course. Sheep and leeks are common in Wales.
|A tasty meal whose ingredients are, a sheep's pluck, dry oatmeal, suet, stock, onions, cayenne pepper, jamaican pepper and salt. Which dish am I describing?|
Haggis. These are the traditional ingredients for the Scottish dish, Haggis. Don't be put off by the ingredients, it is delicious.
A canny Scotsman might try to fool you by saying that it is an animal of varying descriptions and that its legs are not the same size as it runs around the sides of mountains in Scotland. Rumoured to be a hermaphrodite.
|A very simple fried dish made from cabbage and potatoes (and/or any other leftover vegetables) is better known as what?|
Bubble and Squeak. Bubble and Squeak, eaten for breakfast, has been used for over one hundred years as a way to use leftovers from the dinner the previous night.
|Another simple dish, seaweed and oatmeal fried in bacon fat, an acquired taste. What is it?|
Laver Bread. Traditionally prepared for St David's Day and also called Welsh sea biscuits, the seaweed is usually gathered near Swansea. It is boiled for about 5 hours before being mixed with the oatmeal, made into little cakes and fried in bacon fat. You can use a little lemon juice to add flavour.
|This traditional food is hundreds of years old. Diced skirt steak, onions, potatoes, swede, salt and pepper added to taste, all cooked in a shortcrust pastry. What am I describing?|
Cornish Pasty. The Cornish Pasty will always be associated with tin mining and to a certain extent, coal mining. The food was taken as lunch into the mine and the meat and vegetables were eaten. By this time the pastry was dirty and was thrown to the "knockers", the spirits that lived in the mine, to keep them happy.
The pastry kept the filling inside hot for about 10 hours but the miners who loved the food, ate half for breakfast, then left the other half on the surface in ovens ready to be eaten for lunch. To avoid confusion, the miner's initials were baked on top of each pasty.
One area of contention is where to make the "crimp", or the join. Some say at the top, some say at the side. What do you think?
|Although not strictly British Grub, this dish has been claimed as part of England's heritage. You need lamb, stewing steak, beef stock, onions, potatoes ,carrots, salt, pepper and fresh thyme.What am I cooking?|
Scouse. Scouse was brought to England by Northern European sailors who called it Lobscaus. It was adopted by the people of Liverpool whose nickname is now Scousers. Many different recipes exist including some that include the use of Oxo cubes instead of beef stock.
|One of my favourite dishes is made with jam, shortcrust pastry, ground almonds, caster sugar, butter, eggs and a drop of vanilla essence. What am I describing?|
Bakewell pudding. Allegedly made by mistake in the 1800's by an inexperienced cook at the White Horse Inn in the market town of Bakewell. Instead of blending the egg mixture into the cake, she spread it on the jam.
The customer liked it and so history was made.
|One of my favourite seaside treats as a child was to eat one of these. Made in a tall glass, the base was a mixture of fruits, strawberry, grape, melon etc. This was followed by 3 scoops of ice cream, vanilla and strawberry, plus peach melba sauce and whipped cream. A fan shaped wafer was added and a cherry placed on the top. What treat is it? |
Knickerbocker Glory. Many people outside the UK first knew of this treat when it was mentioned in Harry Potter and the Philosopher's Stone. There are many versions but it has been eaten in the UK since 1930.
|A great favourite in the UK would rarely be cooked at home, people preferring to buy in the local take-away. The ingredients are fish, potatoes and oil. What am I talking about?|
Fish and Chips. The fish and chip shop has been with us since 1860 and fish has been used as a substitute for meat by Roman Catholics on Fridays. Schools have adopted this practice by having fish and chips for dinner on Fridays. Tasted much better in greaseproof paper and wrapped in newspaper than in a polystyrene container. Salt and vinegar added for taste.
|Sunday would not be Sunday without this dish. The ingredients are eggs, flour, milk, water and oil. Add salt and pepper. What dish is this?|
Yorkshire Pudding. Roast beef and Yorkshire pudding, you can't have one without the other. Although Yorkshire puddings have been in existence since the Middle Ages as food for poor people, they weren't paired with roast beef for another 200 years.
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