British Isles Cuisine (1).pdf

British Isles consist of the islands of Great Britain, Ireland and over six thousand smaller isles.  Two sovereign states are located on the islands: - Ireland a republic whose territory covers roughly five-sixths of the island with the same name  Julius Caesar discovered Britain in 55 B.C. and th...

British Isles consist of the islands of Great Britain, Ireland and over six thousand smaller isles.  Two sovereign states are located on the islands: - Ireland a republic whose territory covers roughly five-sixths of the island with the same name  Julius Caesar discovered Britain in 55 B.C. and this started the Roman rule  They introduced and spread Christianity throughout the British Isles  The Roman ruled until the early 400s after which the Norman invasion tool place in 1066.  - United Kingdom of Great Britain and Northern Ireland Great Britain includes the constituent countries of England, Scotland, Wales and Northern Ireland.    Romans bought with them ingredients such as – artichokes, asparagus, carrots, cucumber, endive parsnips and turnips Poultry such as pheasants, peacocks and guinea fowl.   They also brought on almonds, dates, olives, olive oil and wine. They were also responsible for teaching the technique of cheese making Ireland   1600s – potatoes were introduced from the New World and became a staple and major part of the Irish diet 1840s – the Potato Blight – a fungus destroyed the potato crop and starvation raged throughout the land. A million people died and more than a million fled the country     The Normans who were a group of Vikings sailed across the English channel to conquer England. They introduced techniques of smoking and drying fish for preservation Simplicity and heartiness characterized the food of the British Isles Protestants wished to align with predominantly Protestant Great Britain 1920 – the British Parliament passed the Government of Ireland Act (people of Ireland could   Most profound influences came from the Celtics, Germans and Normans The Franco – Normans brought nutmeg, mace, saffron, ginger, pepper and sugar to the cuisine of the British Isles  Most a Catholic region  They did not want to be the religious minority of the United Kingdom  1921 – the remaining section which did not unite became the independent country of Ireland  1949 – Ireland decared independence from anything to do with Britain choose many aspects of self government)  Northern Ireland then chose to unite with Britain Northern Ireland Southern Ireland  After the Roman rule, the British Isles consisted of many small kingdoms that through fighting, mergers and marriages eventually united.  1603 – one monarch ruled England and Scotland  Catholic and Protestant religions national religion  Since Catholics do not eat meat on Fridays and holy days – British cuisine involved many dishes that used fish or no meat at all  1536 – Wales and England united  1700s – Scotland joined England and Wales became the TOPOGRAPHY England  The British Isles is situated in the Northwest of Europe  Scotland – composes 1/3 of Great Britain; found in the north  Wales – located in the southwest corner  England – southern 2/3 of Great Britain  Bordered by bodies of water:  English Channel – south; separates it from France  Strait of Dover  North Sea - east  Atlantic Ocean – west Wales  Situated in the western coast of Great Britain  Consist of low, broad mountains and deep valleys  Mint sauce usually accompanies lamb.  Due to the cold weather – soups play a substantial role on the British diet  Pie – comes in a dish about 2-3” high  Pudding – prepared is a bowl or basin-type dish  Pasty – resembles a turnover  Consist of three regions  Pennies ○ Northern half ○ Coast, mountains, hills and lakes  Southwest Peninsula ○ Low plateaus, highlands and coast  English Lowlands ○ Fertile farmland, plains, hills, valleys, coast and the Thames river   Northern 2/3 consist of barren and mountainous highlands conducive to raising sheep and cattle  Fertile land found in the central section; the top part of the last third River Tweed and Cheviot Hills form the border between England and Scotland British Cuisine and Cooking Methods Ireland   Scotland Northern section is a good place for raising sheep and cattle Southern section is where most of the crops are produced Lies in the west of Great Britain and is separated by the Irish sea  Roasting, braising and frying are popular for meat preparations  Poaching is a preferred cooking methods for fish  Atlantic ocean borders the north and west  Smoking is a method used to preserve fish   Northern Ireland found in the northeast corner Boiling is also a known method of cooking that is usually associated with blandness  Country of Ireland occupies the remaining 5/6 of the island “Unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavor, rather than disguise it.”   British food has traditionally been based on beef, lamb, mutton (old sheep), pork, chicken and fish and generally served with potatoes and one other vegetable.  Classic Cornish Pasty Regional Specialties  ENGLAND  Fish and Chips – deep fried fish and thick cut French fries accompanied by malt vinegar; favorite fish varieties include cod, haddock, Dover sole and plaice  Steak and Kidney pie – stew like combination of kidneys and steak topped with a pastry crust  Bangers and Mash – translates to sausages and mashed potatoes  Shepherd’s pie – ground or minced beef topped with mashed potatoes  Horseradish sauce accompanies roast beef as well as strong mustards, chutneys vinegar  Worcestershire sauce also appears frequently  SCOTLAND  Scottish cooking includes plentiful seafood – cod, haddock, salmon and mackerel  Scottish salmon is considered as one of the finest in the world  Cooking techniques include – grilling, smoking or poaching  Herring is another popular fish – kippers – which are smoked herring are eaten throughout the British Isles; oak is usually the wood chips of choice    Lamb is the most often consumed meat Haggis – a Scotch delicacy consisting of sheep’s offal mixed with oatmeal, stuffed in a sheep’s stomach and boiled Oatmeal appears often in meals as a filler or in porridge or as a cooked cereal  WALES  The cuisine of Wales reflects that of the working man – farmers, fisherman, laborer and coal miners  Popular vegetables include – leeks, cabbage, turnips and potatoes  Breweries have existed in Wales since the 1800s Northern Ireland  Glamorgan Sausage - a traditional Welsh vegetarian sausage made with Caerphilly cheese, leek, mustard and rolled in breadcrumbs.  Ireland Potato bread farla   flat bread prepared with Barmbrack  A leavened bread potato, flour, and buttermilk. It's cooked on a griddle. with sultanas and raisin s.  Welsh Rarebit - A kind of ‘posh cheese on toast’, ingredients vary but mostly include Welsh cheese, ale and mustard mixed up and served on toast.  Boxty  from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento, and seasoning (rusk, spices). County Fermanagh, Boxty is a weighty, starchy potato cake made with 50:50 mix of cooked mashed potatoes and grated, strained, raw potato. Pubs and Beverages  name for bar   A hearty breakfast is customary throughout the British Isles Lunch – may consist of a sandwich, cold meats or cheese  1762 – the sandwich was invented  John Montagu, the 4th Earl of Sandwich was an avid gambler.  He ordered roast beef with 2 slices of bread while sitting at the gambling table.  He was then able to eat while playing cards and keeping his hands clean.  Scotch – Scottish whiskey was first produced in 1400s  Irish whiskey  Gin also originated in England  Tea – most popular non alcoholic beverage; influence from China Pub – short for public house  It is also the British Meals in the British Isles Black pudding  Sausage made  is mainly found in  Most popular alcoholic beverages include: all sorts of beer, ale, lager and stout  The British Isles made a name in the world of hard liquor  Around 4 or 5 in the afternoon, they have “tea” – a meal served with an assortment of sweet and savory bite size food and tea as the beverage.  The evening meal depends on what one may have consumed during tea time.