The English Kitchen: A Culinary Journey through Britain's Rich Heritage

By Pablo Picante

Welcome to The English Kitchen, a culinary exploration of the diverse and delicious cuisine that England has to offer. From hearty classics to contemporary twists, this book celebrates the flavors, traditions, and innovations of English cooking. Whether you're craving a comforting Sunday roast, a delicate afternoon tea, or a savory pie, you'll find inspiration within these pages. Join us as we delve into the culinary tapestry of England and discover 100 mouthwatering recipes that showcase the best of British food.

 

From the iconic to the contemporary, The English Kitchen has showcased the breadth and depth of English cuisine. We hope these recipes inspire you to explore the flavors of England in your own kitchen and to create memorable meals for family and friends. So, put on your apron, sharpen your knives, and let's cook up some British delights! Cheers!

• Language: English
• Publisher: Richards Education
• Release date: Feb 9, 2024
• ISBN: 9798224220601

Book preview

The English Kitchen: A Culinary Journey through Britain's Rich Heritage

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Pablo Picante

Chapter 1: Breakfast and Brunch

Full English Breakfast

Description: A hearty and traditional English breakfast featuring a variety of savory components to start the day right.

Ingredients:

●  2 slices of bacon

●  2 sausages

●  2 eggs

●  1 tomato, halved

●  1 cup mushrooms, sliced

●  1 cup baked beans

●  2 slices of toast

●  Butter for frying

●  Salt and pepper to taste

Instructions:

Heat a frying pan over medium heat and add a knob of butter.

Fry the bacon until crispy, then remove from the pan and set aside.

In the same pan, cook the sausages until browned and cooked through.

Remove the sausages and keep warm.

Crack the eggs into the pan and fry until the whites are set but the yolks are still runny.

While the eggs are cooking, grill the tomato halves until softened.

In another pan, sauté the mushrooms until golden brown.

Heat the baked beans in a small saucepan until hot.

Toast the bread slices until golden brown and spread with butter.

Arrange all the cooked components on a plate and serve hot, seasoning with salt and pepper to taste.

Eggs Benedict with Smoked Salmon

Description: A luxurious twist on the classic Eggs Benedict, featuring delicate smoked salmon and creamy hollandaise sauce.

Ingredients:

●  2 English muffins, split and toasted

●  4 slices of smoked salmon

●  4 eggs

●  2 tablespoons white vinegar

●  Hollandaise sauce (store-bought or homemade)

●  Fresh dill for garnish (optional)

Instructions:

Fill a large saucepan with water and bring to a simmer.

Add the white vinegar to the simmering water.

Crack each egg into a small bowl or ramekin.

Gently slide the eggs, one at a time, into the simmering water and poach for about 3-4 minutes, until the whites are set but the yolks are still runny.

While the eggs are poaching, place the toasted English muffin halves on serving plates.

Top each muffin half with a slice of smoked salmon.

Remove the poached eggs from the water using a slotted spoon and drain on a paper towel.

Carefully place a poached egg on each muffin half.

Drizzle hollandaise sauce generously over the eggs.

Garnish with fresh dill, if desired, and serve immediately.

Porridge with Honey and Berries

Description: A comforting and nourishing breakfast option, perfect for chilly mornings.

Ingredients:

●  1 cup rolled oats

●  2 cups milk (or water for a lighter option)

●  Pinch of salt

●  Honey, to taste

●  Fresh berries (such as strawberries, raspberries, or blueberries), for topping

Instructions:

In a saucepan, bring the milk (or water) to a gentle simmer over medium heat.

Stir in the rolled oats and a pinch of salt.

Cook the oats, stirring occasionally, for about 5-7 minutes, or until thick and creamy.

Once the porridge reaches your desired consistency, remove it from the heat.

Spoon the porridge into serving bowls.

Drizzle honey over the top of each bowl, adjusting the amount to your taste.

Scatter fresh berries over the honey-drizzled porridge.

Serve immediately, while still warm and comforting.

Kedgeree

Description: A flavorful and fragrant dish that combines flaked fish, rice, and eggs, with a hint of spice.

Ingredients:

●  1 cup basmati rice

●  2 cups water

●  2 eggs

●  1 cup smoked haddock (or any smoked white fish), flaked

●  1 onion, finely chopped

●  1 tablespoon curry powder

●  1 tablespoon butter

●  Salt and pepper to taste

●  Fresh parsley, chopped, for garnish

Instructions:

Rinse the basmati rice under cold water until the water runs clear.

In a saucepan, bring the water to a boil.

Add the rinsed rice to the boiling water, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.

While the rice is cooking, hard-boil the eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Once boiling, reduce the heat and simmer for 8-10 minutes. Then, transfer the eggs to a bowl of cold water to cool before peeling and chopping.

In a separate frying pan, melt the butter over medium heat.

Add the chopped onion to the pan and sauté until softened and translucent.

Stir in the curry powder and cook for another minute until fragrant.

Add the flaked smoked haddock to the pan and cook for a few minutes until heated through.

Once the rice is cooked, fluff it with a fork and add it to the frying pan with the fish mixture. Stir gently to combine.

Season the kedgeree with salt and pepper to taste.

Serve the kedgeree hot, topped with chopped hard-boiled eggs and fresh parsley.

Bacon Butty

Description: A simple yet satisfying sandwich featuring crispy bacon nestled between buttered slices of bread.

Ingredients:

●  4 slices of white bread

●  8 slices of bacon

●  Butter, softened

●  Ketchup or brown sauce (optional)

Instructions:

Heat a frying pan over medium heat and add the bacon slices.

Fry the bacon until crispy and golden brown on both sides.

While the bacon is cooking, toast the slices of white bread until golden brown.

Spread a generous amount of softened butter onto one side of each toasted slice.

Once the bacon is cooked, place 2 slices onto half of the buttered slices of toast.

If desired, add a dollop of ketchup or brown sauce on top of the bacon.

Place the remaining slices of toast on top of the bacon to form sandwiches.

Serve the bacon butties hot and enjoy their simple yet delicious flavors.

Bubble and Squeak

Description: A classic British dish made from leftover vegetables, typically potatoes and cabbage, fried until crispy and golden brown.

Ingredients:

●  2 cups leftover mashed potatoes

●  2 cups leftover cooked cabbage (or any other cooked vegetables such as carrots, peas, or Brussels sprouts)

●  2 tablespoons butter or oil

●  Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the leftover mashed potatoes and cooked cabbage (or other vegetables). Use a fork to lightly mash and mix the ingredients together.

Season the mixture with salt and pepper to taste.

Heat the butter or oil in a frying pan over medium heat.

Once the butter is melted and the pan is hot, add the bubble and squeak mixture to the pan, pressing it down with a spatula to form a thick pancake shape.

Fry the bubble and squeak for about 5-7 minutes on each side, or until golden brown and crispy.

Once cooked, slice the bubble and squeak into wedges or squares and serve hot as a delicious side dish or light meal.

Crumpets with Clotted Cream and Jam

Description: Light and fluffy crumpets served with decadent clotted cream and sweet jam, perfect for a delightful afternoon tea.

Ingredients:

●  4 store-bought or homemade crumpets

●  Clotted cream

●  Jam (such as strawberry or raspberry)

Instructions:

Toast the crumpets until golden brown and crisp on the outside, yet soft and fluffy on the inside.

While the crumpets are still warm, spread a generous dollop of clotted cream on top of each one.

Add a spoonful of jam on top of the clotted cream, spreading it evenly.

Serve the crumpets