Taste of Britian Recipes

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A Cooking Adventure with Thom

Taste of England & Ireland Recipes
Thom's Recipe File

Probably no cuisine has a worse reputation than England and Ireland.  I am one of those who have said bad things about the foods of these two isles.  However, there are some foods that I have a fleg of lambondness for but they are not many.

I like some of their meat dishes and some of their breads.  It is quite amazing to to me that some of the world's best chefs are in England and Ireland.  I do admit that many from other parts of the world think American food consist mainly of pizza, hamburgers and casseroles.  So, perhaps the world is quick to judge these foods.

What I found in the British Isles were some of the world's finest restaurants.  Particularly Indian Foods which I found superior and I have not found any better within the U.S.  There are also many good Italian Restaurants as well.

Irish StewI am more complimentary of the Irish fare than I am of the English.  Irish cooking is still centered largely around the potato which is used as an ingredient in stews, such as Irish stew, or made into breads or cakes, and Soda bread is the great Irish bread, traditionally baked in a covered iron pot over an open fire.  While meat was fairly hard to come by in harder times, lamb, beef and pork often find their way onto the Irish table nowadays.  Salmon, trout and lobster are also enjoyed.  Dublin Bay prawns are famous.  Dairy products figure large at the table.  Buttermilk, cheeses are butter are taken alone, with a piece of bread or used as iPotatoesngredients in dishes.

Commonly used vegetables include carrots, parsnips, rutabagas, cabbage, kale scallions and onions.  Oats are used in breads and as a breakfast porridge.  Barley often stretches stews, and split peas make for a tasty soup.


Beans on Toast
Beef Wellington
Individual Beef Wellingtons
Bubble and Squeak
Colcannon Soup
Corned Beef and Cabbage
Fish and Chips
Irish Bacon and Cabbage
Irish Beef Stew
Irish Lamb Stew
Irish Stew
Irish Potato Cakes
Hotch Pot Meat
Lancashire Hot Pot
London Broil
Shepherd's Pie
What is Mincemeat?

Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. This pie is a remnant of a medieval tradition of spiced meat dishes, usually minced mutton, that have survived because of its association with Christmas. This pies have also been known as Christmas Pies. Mince pie as part of the Christmas table had long been an English custom.

Today, we are accustomed to eating mince pie as a dessert, but actually "minced" pie and its follow-up "mincemeat pie" began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices).  As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly.


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