BRITISH CUISINEFrom Wikipedia, the free encyclopedia : http:// en.wikipedia.org

A bit of history

British cuisine is shaped partly by the country's temperate climate and its island geography; and partly by its history, first as the target of European invaders, and then as a colonial power in places such as North America, China and India. Traditional foods with ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India, and stir-fries based on Chinese and Thai cooking. French cuisine, once considered alien, is now admired and copied. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world.

The Industrial Revolution that began in Britain in the 18th century is responsible for the former very poor reputation of British food. Unlike the populations of most other countries, by the mid 19th century the majority of the British population were working in city factories and living in very poor housing. The new working classes had lost contact with the land and the standard of cooking declined as a result.

Why does British cuisine have such a bad reputation?

- Take-away food

What else gives English food a bad name?

The rise of the industrial revolution was also paralleled by the advent of take-away foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). These were the staples of the UK take-away business for many years, though ethnic influences, particularly Indian and Chinese, have led to the introduction of ethnic take-away foods. From the 1980s onwards, a new variant on curry, the balti, began to become popular in the area around Birmingham, gradually spreading to other parts of the country. Kebab houses and American-style fried chicken restaurants aiming at late night snacking have also become popular in urban areas.

Marmite is a popular British savoury spread, used in sandwiches, made from yeast extract, a by-product of the beer brewing process. It is a sticky, dark brown substance, with a distinctive and powerful taste which you either "love it or hate it". Upon first taste, most foreigners hate it!

- Marmite

By far the most popular use for gelatin products is as gelatin dessert. Gelatin for desserts is marketed as a flavored powder and sometimes in the form of loosely attached cubes, resembling a wobbly chocolate bar. Popular brands include Jell-O from Kraft Foods in North America, Rowntree's Jelly in the United Kingdom and Aeroplane Jelly in Australia.

- Jelly

Can’t we say anything good about English food?

Sunday Dinner, is a meal traditionally eaten in the United Kingdom on Sunday. Its origins lie in being the only meal of the week where the whole family eats together. The meal traditionally consists of potato- new potato in spring and summer and mashed potato in autumn and winter, other vegetables most infamously brussel sprouts and some form of meat and gravy- usually roast beef though chicken is not uncommon. The meal is somewhat like a far less grand version of christmas dinner.

- Sunday dinner

The full English breakfast (or "cooked breakfast") also remains a culinary classic. Somerset Maugham is quoted as saying "To eat well in England, you should have breakfast three times a day." Whether the fry-up is accompanied by orange juice and usually of tea or coffee, or only bacon, eggs, and toast, it is regarded as a ritual comfort.

- English breakfast

At home, the British have many original home-made desserts such as rhubarb crumble, bread and butter pudding, spotted dick and trifle. The traditional accompaniment is custard, known as crème anglaise (English sauce) to the French. The dishes are simple and traditional, with recipes passed on from generation to generation. The pudding tradition reaches its height with the Christmas pudding.

- Home-made desserts

- Tea-time treats

At teatime, traditional British fare includes scones with butter, jam and clotted cream, as well as assorted biscuits and sandwiches. A hand-made favourite is butterfly cake. Some schools teach young children how to bake such sweets during cookery lessons.

Rhubarb crumble is a traditional British dessert. Served with custard, cream or ice cream it is a hearty, filling, and warm feast, best served after a light meal.

Ingredients1 c. brown sugar 3/4 c. oats 1 c. flour 1/2 c. butter 1 tsp. cinnamon 4 c. uncooked cut up rhubarb 1 c. white sugar 2 tbsp. corn starch/cornflour 1 c. water 1 tsp. vanilla

MethodMix brown sugar, oats, flour, butter and cinnamon until crumbly. Press 1/2 of mixture into a 9 inch square pan. Cover crumb mixture with cut up rhubarb. Mix white sugar, cornstarch and water. Cook until clear and thick, stirring constantly. Add vanilla and stir. Pour over rhubarb. Sprinkle with remaining crumb mixture over the top. Bake for 1 hour at 180°C.

A TYPICALLY BRITISH RECIPE

Thank you for your attention,

And enjoy your meal!!