Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What do you consider to be authentic English food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do you consider to be authentic English food?),it will help you,my kids.
As much pizza and pasta is to the Italians.
20th century additions can be included.
Answer:
Roast beef, yorkshire pudding, peas, carrots Roast potatoes and gravy followed by any of these sweets .. apple crumble with custard, rhubarb tart and custard, spotted dick and custard....apple pie and custard (mustn't forget the custard lol) followed by cheese and biscuits and a good cup of English tea.!
For 4pm....sandwiches with cakes and biscuits and tea of course.
Modern day England has gone over to Indian curries which is now the most popular food here. Tandoori chickens, balti , naans, chapattis etc. The hotter the better followed by a nice cool beer.
Tea and crumpets is all that came to mind.
Actually...english muffins came to mind first to be honest.
lamb with mint sauce
(how anyone can destroy a good piece of lamb with mint, I'll never understand.... )
Devonshire Tea
Bacon & Eggs
fish & Chips
Shephards Pie,
bangers and mash,
kidney pie,
fish and chips
bangers and mash, spotted dick, fish and chips, tea, pound cake, crumpets, ...
Yorkshire Pudding, we learned this in Essential English, very good ESL books published by British.
Bangers and mash.
Fish and chips.
Beef Wellington.
Bangers and Mash. Love the name! Fish and Chips, served only in yesterdays newspaper. Preferably with a picture of one of the royals on it. (ha ha ha) and of course, steak and kidney pie.
Bangers and mash.
Bangers and Mash.
English Food
English food seems to have two distinct faces in the American culinary imagination. The first is the decidedly grey image of boiled meat. Indeed, boiled meat may be the paradigmatic emblem of loathed English blandness. The other face of British food, is perhaps best described as the great British flair for the pageant of the meal. High tea served in an oak-paneled room, where rich fabric, antique porcelain, and mountains of cakes and clotted cream sparkle in reflection from the mirror-polished side of a sterling silver tea pot; the picnic by the bank of the Thames; the white cravatted public school boys on their way to an evening meal in some Gothic-vaulted dining hall. Still, the stuff of the meal itself, the food of England, is not nearly as awful as some make it out to be. With its double creams, rich puddings and straightforward flavors, it can be quite marvelous.
One point must be made clear: for centuries the English aristocracy ate French food, and their menus are peppered with accents graves and circumflexes. To compare boeuf à la bourguignonne to the Scottish haggis is to compare apples and oranges, haute cuisine to the invention of necessity. This is not to say that there aren't distinctly British tastes that cross class lines. There are. One is a love for the first meal of the day, another is a taste for meat. The British butcher wears a white smock and a straw boater. Perhaps his most important job has been to prepare the great roast beefs that anchor the traditional Sunday lunch feast. Roast beef is the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard. The leftover joint could feed the family until Friday (traditionally fish day), recooked in a curry, pie, stew, or fried with cabbage, onions, and potatoes into the onomatopoeic "bubble and squeak." Beef is big industry in England, and the Aberdeen Angus is one of her famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar. Lamb and mutton are the second most-widely consumed meats followed by pork, farmed mostly in Ireland, at a distant third. Game has always had a central role in the British diet. This reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats. Formal feasts were built around venison, rabbit, and game birds. This preference can still be seen today on the menus of good English restaurants.
Being an island makes fishing easy for the Brits. Fish are central to the English diet. Many species swim in those cold waters: sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut, mullet, John Dory. Oily fishes also abound (mackerel, pilchards, and herring) as do crustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.
The English are justifiably famous for their gardens, and the kitchen garden has long been a source for herbs and vegetables. But much of the flavoring in British cooking comes from further horizons than the garden out the back door. The Brits have long incorporated exotic spices. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace, nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a spice -- rare and expensive. Before the arrival of cane sugars, honey and fruit juices were the only sweeteners. The few Medieval cookery books that remain record dishes that use every spice in the larder, and chefs across Europe saw their task to be the almost alchemical transformation of raw ingredients into something entirely new. Throughout northern Europe, elaborate concoctions of mixed meats and offal (almond flour thickeners), spices, raisins, and other dried fruits were the result...and to the credit of the successful chef, there was often no chance that any of the discrete, original flavors could be recognized. Spices were of course a handy way to mask slightly off meat. There is, in fact, a rule of Victorian etiquette that deems it less than polite to sniff at meat when it is on the fork. The affair with the spices of the East has continued, even to this day, and can be seen preserved in the tastes of the early American colonists, and in the caraway-, ginger-, and mace-laced cakes that grace the tea table. In this vein, the Brits have proven exceptionally good at condiments: strong mustards, horseradish, chutneys, vinegars, marmalades and jams, curries, even Worcestershire sauce.
Now, the cynical may still say it's a good thing the English have worked so hard at that which covers food. But, for a moment, imagine the perfect cup of tea accompanied by scones, with clotted cream and strawberry jam, a juicy slice of beef with a dollop of strong horseradish, or the perfect piece of Scottish smoked salmon, and you just may find your mouth watering at the thought of what the British have brought to the table.
LANCASHIRE HOTPOT
Fish and chips are the pizza and pasta of the UK
Bangers and mash.
Roast beef and yorkshire pudding.
Fish and chips
Jellied eels
Pie and liquor
Oh yes and don't forget CURRY.It's the national dish now you know.
heh Bangers and Mash, anything wellington, fish and chips, pickled herring, scones and....curry
Apart from the obvious roast beef and Yorkshire pudding, how about pies like Shepherd's, beef and onion, steak and kidney, pork. Sandwiches. Beef Wellington. Sausages, black pudding, bacon and egg or a full English breakfast, crumpets, toast, muffins, fairy cakes or a host of other tea-time goodies. Desserts such as trifle, summer pudding, sponge cake, spotted dick and custard. Cheeses by the score.
fish and chips
Oscar Wilde once said-'English food is wonderful.....if you like three breakfasts a day'!
breakfast- full English, eggs, bacon , sausage, fried bread
lunch- roast beef Yorkshire pudding
tea- home made scones clotted cream home made jam
I'm hungry now
Banger and mash!
Steak and kidney Pudding!
Roast beef and Yorkshire Pudding
summer Pudding
Fish and Chips
Strawberrys and cream
Phesant
While fish and pies or pasties are sold with chips in chip shops around England, there are some great regional specialities. In the West Midlands, cod roe is common fare in chip shops (delicious). In the Bristol area where I'm from we used to have faggots with chips (these are not what you might think but meatballs with herbs and spices in an intestine lining, a bit like Scottish haggis), but they've died out in the last few years.
Only in the far east corner of Kent can you find sheppie and chips; these are balls of corned beef and potato, fried in batter. Most locally of all, in Grimsby you can get pea fritters.
Yorkshire fish and chips are the best, fried in lovely cholesterol-rich beef dripping.
Beans; fish and chips.
sausages, bacon, scrambled eggs, baked beans
fish + chips etc...
Traditionally English has to be old favourites like Roast Beef, Yorkshire pudding etc etc .. however the southerners like French food because they think its cool. Traditional English is fast disappearing, if you cannot buy it as a fast food or in a tin or frozen then don't think about .. English food needs cooking at home ..as for Fish and Chips .. probably the best known its not so good anymore, no fresh fish and people eating it with curry gravy is, well is like worshipping the devil ..
Bangers & Mash ( sausages & mashed potatoes )
Roast Beef & Yorkshire Pudding
Fish & Chips
Bacon Buttie ( Bacon Sandwich )
Crisps ( Potato chips )
Steak, kidney and ale pudding with fresh veg and cheesy mashed potato.
Followed by a nice slice of apple pie with custard or cream.
Mmmmm (now I feel starving, maby I should not have answered this thread?)
Sunday roast, English breakfast, yorkshire pudding, suet pudding, shepherds pie, black pudding (yuk), lancashire hotpot, cumberland sausage
sunday roast (beef, lamb, or chicken) fish n chips, cream tea'a christmas pudding? if you're talking about 20th century additions, macdonalds, pizza hut, dominoes pizza, burger king, KFC lol
coffee meat with rice
fish and chips or the great british fry up
i would say roasts IE lamb beef chicken with all the trimmings
then there is bacon & eggs
& proberbly banggers & mash
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What do you consider to be authentic English food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What do you consider to be authentic English food?),it will help you,my kids.
As much pizza and pasta is to the Italians.
20th century additions can be included.
Answer:
Roast beef, yorkshire pudding, peas, carrots Roast potatoes and gravy followed by any of these sweets .. apple crumble with custard, rhubarb tart and custard, spotted dick and custard....apple pie and custard (mustn't forget the custard lol) followed by cheese and biscuits and a good cup of English tea.!
For 4pm....sandwiches with cakes and biscuits and tea of course.
Modern day England has gone over to Indian curries which is now the most popular food here. Tandoori chickens, balti , naans, chapattis etc. The hotter the better followed by a nice cool beer.
Tea and crumpets is all that came to mind.
Actually...english muffins came to mind first to be honest.
lamb with mint sauce
(how anyone can destroy a good piece of lamb with mint, I'll never understand.... )
Devonshire Tea
Bacon & Eggs
fish & Chips
Shephards Pie,
bangers and mash,
kidney pie,
fish and chips
bangers and mash, spotted dick, fish and chips, tea, pound cake, crumpets, ...
Yorkshire Pudding, we learned this in Essential English, very good ESL books published by British.
Bangers and mash.
Fish and chips.
Beef Wellington.
Bangers and Mash. Love the name! Fish and Chips, served only in yesterdays newspaper. Preferably with a picture of one of the royals on it. (ha ha ha) and of course, steak and kidney pie.
Bangers and mash.
Bangers and Mash.
English Food
English food seems to have two distinct faces in the American culinary imagination. The first is the decidedly grey image of boiled meat. Indeed, boiled meat may be the paradigmatic emblem of loathed English blandness. The other face of British food, is perhaps best described as the great British flair for the pageant of the meal. High tea served in an oak-paneled room, where rich fabric, antique porcelain, and mountains of cakes and clotted cream sparkle in reflection from the mirror-polished side of a sterling silver tea pot; the picnic by the bank of the Thames; the white cravatted public school boys on their way to an evening meal in some Gothic-vaulted dining hall. Still, the stuff of the meal itself, the food of England, is not nearly as awful as some make it out to be. With its double creams, rich puddings and straightforward flavors, it can be quite marvelous.
One point must be made clear: for centuries the English aristocracy ate French food, and their menus are peppered with accents graves and circumflexes. To compare boeuf à la bourguignonne to the Scottish haggis is to compare apples and oranges, haute cuisine to the invention of necessity. This is not to say that there aren't distinctly British tastes that cross class lines. There are. One is a love for the first meal of the day, another is a taste for meat. The British butcher wears a white smock and a straw boater. Perhaps his most important job has been to prepare the great roast beefs that anchor the traditional Sunday lunch feast. Roast beef is the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard. The leftover joint could feed the family until Friday (traditionally fish day), recooked in a curry, pie, stew, or fried with cabbage, onions, and potatoes into the onomatopoeic "bubble and squeak." Beef is big industry in England, and the Aberdeen Angus is one of her famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar. Lamb and mutton are the second most-widely consumed meats followed by pork, farmed mostly in Ireland, at a distant third. Game has always had a central role in the British diet. This reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats. Formal feasts were built around venison, rabbit, and game birds. This preference can still be seen today on the menus of good English restaurants.
Being an island makes fishing easy for the Brits. Fish are central to the English diet. Many species swim in those cold waters: sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut, mullet, John Dory. Oily fishes also abound (mackerel, pilchards, and herring) as do crustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.
The English are justifiably famous for their gardens, and the kitchen garden has long been a source for herbs and vegetables. But much of the flavoring in British cooking comes from further horizons than the garden out the back door. The Brits have long incorporated exotic spices. When the Frankish Normans invaded, they brought with them the spices of the east: cinnamon, saffron, mace, nutmeg, pepper, ginger. Sugar came to England at that time, and was considered a spice -- rare and expensive. Before the arrival of cane sugars, honey and fruit juices were the only sweeteners. The few Medieval cookery books that remain record dishes that use every spice in the larder, and chefs across Europe saw their task to be the almost alchemical transformation of raw ingredients into something entirely new. Throughout northern Europe, elaborate concoctions of mixed meats and offal (almond flour thickeners), spices, raisins, and other dried fruits were the result...and to the credit of the successful chef, there was often no chance that any of the discrete, original flavors could be recognized. Spices were of course a handy way to mask slightly off meat. There is, in fact, a rule of Victorian etiquette that deems it less than polite to sniff at meat when it is on the fork. The affair with the spices of the East has continued, even to this day, and can be seen preserved in the tastes of the early American colonists, and in the caraway-, ginger-, and mace-laced cakes that grace the tea table. In this vein, the Brits have proven exceptionally good at condiments: strong mustards, horseradish, chutneys, vinegars, marmalades and jams, curries, even Worcestershire sauce.
Now, the cynical may still say it's a good thing the English have worked so hard at that which covers food. But, for a moment, imagine the perfect cup of tea accompanied by scones, with clotted cream and strawberry jam, a juicy slice of beef with a dollop of strong horseradish, or the perfect piece of Scottish smoked salmon, and you just may find your mouth watering at the thought of what the British have brought to the table.
LANCASHIRE HOTPOT
Fish and chips are the pizza and pasta of the UK
Bangers and mash.
Roast beef and yorkshire pudding.
Fish and chips
Jellied eels
Pie and liquor
Oh yes and don't forget CURRY.It's the national dish now you know.
heh Bangers and Mash, anything wellington, fish and chips, pickled herring, scones and....curry
Apart from the obvious roast beef and Yorkshire pudding, how about pies like Shepherd's, beef and onion, steak and kidney, pork. Sandwiches. Beef Wellington. Sausages, black pudding, bacon and egg or a full English breakfast, crumpets, toast, muffins, fairy cakes or a host of other tea-time goodies. Desserts such as trifle, summer pudding, sponge cake, spotted dick and custard. Cheeses by the score.
fish and chips
Oscar Wilde once said-'English food is wonderful.....if you like three breakfasts a day'!
breakfast- full English, eggs, bacon , sausage, fried bread
lunch- roast beef Yorkshire pudding
tea- home made scones clotted cream home made jam
I'm hungry now
Banger and mash!
Steak and kidney Pudding!
Roast beef and Yorkshire Pudding
summer Pudding
Fish and Chips
Strawberrys and cream
Phesant
While fish and pies or pasties are sold with chips in chip shops around England, there are some great regional specialities. In the West Midlands, cod roe is common fare in chip shops (delicious). In the Bristol area where I'm from we used to have faggots with chips (these are not what you might think but meatballs with herbs and spices in an intestine lining, a bit like Scottish haggis), but they've died out in the last few years.
Only in the far east corner of Kent can you find sheppie and chips; these are balls of corned beef and potato, fried in batter. Most locally of all, in Grimsby you can get pea fritters.
Yorkshire fish and chips are the best, fried in lovely cholesterol-rich beef dripping.
Beans; fish and chips.
sausages, bacon, scrambled eggs, baked beans
fish + chips etc...
Traditionally English has to be old favourites like Roast Beef, Yorkshire pudding etc etc .. however the southerners like French food because they think its cool. Traditional English is fast disappearing, if you cannot buy it as a fast food or in a tin or frozen then don't think about .. English food needs cooking at home ..as for Fish and Chips .. probably the best known its not so good anymore, no fresh fish and people eating it with curry gravy is, well is like worshipping the devil ..
Bangers & Mash ( sausages & mashed potatoes )
Roast Beef & Yorkshire Pudding
Fish & Chips
Bacon Buttie ( Bacon Sandwich )
Crisps ( Potato chips )
Steak, kidney and ale pudding with fresh veg and cheesy mashed potato.
Followed by a nice slice of apple pie with custard or cream.
Mmmmm (now I feel starving, maby I should not have answered this thread?)
Sunday roast, English breakfast, yorkshire pudding, suet pudding, shepherds pie, black pudding (yuk), lancashire hotpot, cumberland sausage
sunday roast (beef, lamb, or chicken) fish n chips, cream tea'a christmas pudding? if you're talking about 20th century additions, macdonalds, pizza hut, dominoes pizza, burger king, KFC lol
coffee meat with rice
fish and chips or the great british fry up
i would say roasts IE lamb beef chicken with all the trimmings
then there is bacon & eggs
& proberbly banggers & mash
correctness,It's Non-profit and only for informational purposes.
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