Презентація "National Cuisine and Dishes of the UK Countries, part I - English and Scottish Cuisine"

English cuisine. Part IАвтор - Кульбачна Оксана Володимирівнаучитель англійської мови. Черкаська загальноосвітня школа І-ІІІ ступенів №32 Черкаської міської ради Черкаської області

Fish and Chips A popular take-away food in the United Kingdom, It consists of fish which is battered and then deep-fried served with chips.  

Kidney pie A savoury pie that is filled principally with a mixture of diced beef, diced kidney(often of ox, lamb, or pork), fried onion, and brown gravy. 

Black Pudding A type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. 

Toad in the Hole. English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name.

Bubble and Squeak English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The dish is so named because it makes bubbling and squeaking sounds during the cooking process,

Pork Pie. A traditional British meat pie. It consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry. It is normally eaten cold as a snack or as part of a meal.

Shepherd’s Pie. A type of savory pie popular in the United Kingdom. It is a dish of minced meat with mashed potato on the top.  People in the UK today usually call the dish "shepherd's pie" if it is made with lamb (because a shepherd looks after sheep). 

Cottage Pie. The name "cottage pie" is used if the dish is made with minced beef with onion, garlic, mushrooms and Italian herbs with mashed potato on the top

Yorkshire Pudding. Baked mixture of eggs, salt , milk and oil

Scottish Cuisine

Haggis. A savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours

Cod

Halibut

Haddock

Whiting

Plaice

Scotch broth. A filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils), cabbage and leeks are often added.

Colcannon. It is a Scottish variant of English Bubble and Squeak

Forfar Bridies. The bridie is similar to look at as a Cornish Pastie, with its horseshoe but it is mostly meat and onions and doesn't have potatoes in its ingredients.

Scotch Pie. A small, double-crust meat pie filled with minced mutton or other meat. The traditional filling of mutton is often highly spiced with pepper and other ingredients and is placed inside a shell of hot water crust pastry.

Crowdie  Traditional Scottish delicacy, its ingredients are oatmeal, cream, clear honey, whiskyand fresh raspberries

Porridge A dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish. 

Would you like to know more about British cuisine? Welsh and Irish dishes will be presented in the next part.