Eat Fresh, Healthy Home Cooked Food Daily!
British cuisines share a lot of similarities with proper English cuisine. British cuisine, thanks to the importation of products and ideas from North America, China, and India during the British Empire, as well as post-war immigration. Sausages, cheese, roasted and stewed meats, meat and game pies, boiling vegetables and broths, and freshwater and saltwater fish have all been around for a long time.
Are you planning to make Authentic British food this weekend with family or your friends?
England's favorite way to start the day is with a Full English Breakfast. This beauty, often known as the 'Fry Up' or 'Full Monty,' is offered all day at many UK establishments. As a result, it's also known as an 'All Day Breakfast.'A full English breakfast usually consists of 5-7 things, depending on which ones are included we're going for all seven.
Cooking time: 35 minutes
Serving: 2 person
Course: Breakfast
Ingredients
● 1 cup British Baked beans
● 4 bacon slices
● 4 pork sausages
● 6 ounces mushrooms
● 2 ripe tomatoes, half-cut
● a pinch of salt
● 2 black pudding slices
● 2 white bread slices
● 4 big eggs
● Your choice of cooking oil.
Instruction
Step 1: Preheat the oven to 200 degrees Fahrenheit (95 degrees Celsius). To keep warm, place a big ovenproof dish in the oven.
Step 2: Add the beans to a small saucepan and cook over medium-low heat.
Step 3: In a large nonstick frying skillet, brown the bacon and sausages. Cook until the bacon and sausage has browned (turning to brown evenly). Keep it in the oven on the already placed dish.
Step 4: In the same skillet add oil if necessary, as the fat released from the bacon will be there in the pan. Brown the mushrooms over medium heat and transfer them to the oven while the bacon fat is still in the pan.
Step 5: Season the tomatoes with salt and add them to the same skillet with the black pudding. Cook both the ingredients for 2 minutes per side. Remove the tomatoes and black pudding from the skillet and set them in the baking dish placed in the oven.
Step 6: Add extra oil if necessary and toast the bread until golden brown (test by dropping a piece of bread in it,If the oil sizzles, then you can place the bread In the pan). To remove the excess oil transfers the bread to a paper towel.
Step 7: Add the eggs to the same pan and fry them until the yolks are cooked. Remove the ingredients from the oven and place it all on a platter and serve the bread on the side. Enjoy your authentic British food!
This real shepherd's pie dish is one of the most authentic British food dinners you'll ever eat. A shepherd's pie is a popular casserole that originated in the United Kingdom and consists of strongly seasoned meat, vegetables, and a lightly mashed potato topping. Some feature cheese, while others include diced potatoes and a variety of meats. An authentic shepherd's pie contains lamb, whereas if a pie has beef it is cottage pie then.
Cooking time: 1 hour 35 minutes
Serving: 6 person
Course: Main course
Ingredients
● 1 pound of ground lamb
● 3 tablespoons olive oil
● 1 cup carrots, chopped
● 2 garlic cloves, minced
● 1 small sliced onion
● 1 tablespoon rosemary, dry
● 1 tablespoon thyme, dry
● 1 cup green peas, frozen
● 1 cup entire corn kernels
● 1 teaspoon of Worcestershire sauce
● 2 tablespoons of flour (all-purpose)
● ½ teaspoon salt
● ½ teaspoon black pepper
● 1 cup chicken or beef broth
● Parsley
For Mashed potatoes
● 1 pound peeled Yukon gold potatoes
● ¼ cup water (from cooking potatoes)
● 1 melted stick of unsalted butter
● Hal a cup of heavy cream
● sour cream half a cup
● ¼ teaspoon black pepper
● 1 teaspoon salt
● If you want mashed potatoes cheesy you can ½ cup of parmesan cheese or any cheese of your choice. This is an authentic British food recipe so the cheese won't be included.
Instructions
Step 1: Heat oil and add onions, garlic, carrots, rosemary, and thyme, respectively in a large skillet over medium heat saute them for 1-2 minutes.
Step 2: Now add the minced lamb and cook the meat for another 5-7 minutes, stirring periodically, until it is cooked thoroughly.
Step 3: Stir in the Worcestershire sauce, salt, pepper, green peas, and corn over medium-low heat. Stir it thoroughly and combine all of the spices and vegetables with the meat.
Step 4: Now add the flour and stir well until it is completely mixed with the filling. Add the chicken/beef broth as well. Stir It well, and cook for another 5 minutes on low heat before removing it from the stovetop, then set it aside. Preheat the oven to 450 degrees Fahrenheit.
Step 5: For mashed potato toppings:-In a large pot, heat the water, and add peeled potatoes, and salt. Cook for 20 minutes or until potatoes is enough for mashing. Then take out the boiling water in a bowl of about ¼ cup and drain the rest.
Step 6: Return the potatoes to the pot with the water and mash the boiled potatoes. Once the potatoes are mostly mashed, add the melted butter, heavy cream, and sour cream, and mash until smooth. Taste and season with salt and pepper as desired.
Step 7: Assembling the shepherd's pie:-Fill a 9x9 baking dish (or a deep-dish pie pan) halfway with the meat mixture. Now, smooth your potatoes over the meat mixture in a level layer. If desired you can top the potato layer with Parmesan cheese too. Bake for 15-20 minutes, or until the top is golden brown and sizzling. Sprinkle with fresh parsley before serving. Enjoy your authentic British food!
Beef Wellington is an authentic British food that has graced British tables since it was named after the Duke of Wellington. The recipe is based on a classic French boeuf en croûte which means (beef wrapped in pastry), from which numerous meat-in-crust recipes have evolved. If we have to characterize the excellent thing about beef Wellington, we can say that it is the show-stopper centered dish of any holiday season or any occasion; it is a dish that may be picked above all others if presented and prepared properly.
Cooking time: 1 hour 45 minutes
Servings: 6 person
Course: Main course
Ingredients
Note:- Although you can prepare puff pastry from scratch, buying ready-to-bake crust is not only a convenience but also a delightful shortcut that will make your work easier and save you time. Simply opt for a pastry made entirely of butter—it will flake and taste better.
● 1 ounce of unsalted butter
● 1 finely sliced medium yellow onion
● 5 ounces, finely chopped chestnut mushrooms
● 2 garlic cloves, minced
● 3 tablespoons of finely chopped flat-leaf parsley
● salt as per your taste
● black pepper freshly ground to your liking
● 3 and 1/2 ounces liver pâté
● 1 pound frozen puff pastry, thawed in the refrigerator overnight
● 1 tablespoon of flour
● 1 and 1/2 pounds beef fillet
● 1 lightly beaten big egg
Instructions
Step 1: First Preheat the oven to 400 degrees Fahrenheit. Then In a large frying pan over medium heat, melt the butter, and add onions. Cook the onions, stirring regularly, until they are softened for about 5 minutes.
Step 2: Now add the mushrooms, stir them occasionally for 5 minutes, or until there is no liquid left in the pan because the mushrooms have softened and released their moisture.
Step 3: Add garlic and parsley, season with salt and pepper, and stir it well. Allow it to cool to room temperature. Now Mix the pâté into the cooled mushroom mixture.
Step 4: Roll out the puff pastry into a sheet large enough to encircle the beef on a lightly floured surface. Trim the edges and save the scraps for decorating.
Step 5: Cover the pastry with the pâté mixture, leaving a 1-inch border around the borders. In the center of the mixture, place the beef.
Step 6: Brush the exposed edges of the pastry with the beaten egg. Fold the pastry over the meat and seal the edges well to form a tight roll or like a parcel. Place the beef roll on a baking tray, seam-side down. Design the pastry top into a leaf or any design you want. Chill for 10 minutes after brushing the parcel with the beaten egg.
Step 7: Bake for 40 to 45 minutes in the preferred oven or until the pastry is puffed and golden, take a meat thermometer and insert it in the center of the parcel if it registers 125 to 135 degrees for medium-rare or 150 degrees for medium.Allow resting for 10 minutes on a serving board. Cut it into th8ck slices before serving. Enjoy your authentic British food!
Cornish pasties are one of the most well-known British
delicacies, with a long and illustrious history. This traditional Cornish pasty
dish is the epitome of British delicious
meals! Cornish Pasty is the national
dish of Cornwall, England, and consists of savoury flaky pastry pockets filled
with beef and vegetables. It's the ultimate in British comfort cuisine!
Cooking time: 1 hour 25 minutes
Servings: 4 person
Course: Main course
Ingredients
For the Pastry
● 1 cup flour (all-purpose)
● A pinch of salt
● 2 to 3 tablespoons cold water
● 2 ounces cold butter (or half lard and half butter), cubed
For the filling
● 1/2 cup skirt steak or rump steak, cubed (sirloin)
● 1/2 cup and 1/4-inch sized potato diced
● 1/2 cup 1/4-inch diced swede (ratbuga)
● 1/4 cup onion, finely chopped
● to taste salt
● to taste freshly ground black pepper
● 1 lightly beaten big egg
Cornish pasties are made using extremely specific ingredients. You can make a pasty with a variety of fillings, although that won't be authentic.
Instructions
Making the pastry dough
Step 1: Combine the flour, salt, and butter in a large mixing bowl. With your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. To avoid the dough becoming warm, work as rapidly as possible.
Step 2: Add 2 tablespoons of cold water, and whisked it together with a chilled knife until the dough comes together If the mixture is too dry, add a teaspoon of cold water at a time. Refrigerate the dough for at least 15 minutes or up to 30 minutes after wrapping it in plastic wrap.
Making the filling
Step 3: In a large mixing bowl, add the steak, potato, swede, and onion. Season with salt and pepper to taste, and mix all the ingredients well.
Making the pastry
Step 4: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Divide the puff pastry into four equal pieces and roll each into a tea plate-sized circular, about 6 to 7 inches in diameter.
Step 5: Place one side of each pastry round with the meat mixture equally distributed in 4 parts. Brush the beaten egg along the edges.
Step 6: Fold the circle in half over the filling to meet the other edge of the dough. To form a tight seal, crimp the edges together. Brush the remaining beaten egg all over each pasty.
Step 7: On a prepared baking sheet, bake the pasties for 20 minutes. Now reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius) and bake them again for another 20 minutes, or until golden brown. Serve warm or chilled, with your favorite veggies. Enjoy your authentic British food!
Roast dinner is a long-standing British tradition and the meal that every Brit looks forward to throughout the week. This nicely roasted beef is served with crispy roast potatoes (roasties), carrots, and Yorkshire pudding. Rather than Sunday dinner, it's Sunday lunch. Crispy roast potatoes (roasties), Yorkshire pudding, carrots, applesauce, mint sauce, or redcurrant jelly accompany this perfectly roasted beef. Rather than Sunday dinner, it's Sunday lunch. It's a great authentic British food for Sunday supper.
Cooking time: 1 hour 40 minutes
Serving: 6 person
Course: Main course
Ingredients
For the Yorkshire pudding
● ½ cup of all-purpose flour
● ¼ teaspoon of salt
● 2 big eggs at room temperature.
● ½ cup slightly warmed whole milk
● 12 teaspoons of vegetable oil/lard or beef roast fat.
For the beef
● 3 pounds of ground beef rump or round roast of beef
● 1 tablespoon of oil (vegetable)
● 2 tablespoons of ground black pepper
● 3 teaspoons of salt
● 1 tablespoon of coarsely chopped fresh rosemary
To prepare the potatoes
● 6 tablespoons of vegetable oil, beef fat, or lard
● 6 to 8 peeled and sliced into wedges yellow or gold potatoes
● ½ teaspoon of salt
For the gravy
● 3 tablespoons of butter, unsalted
● 1 small yellow onion, thinly sliced
● 3 tablespoons flour (all-purpose)
● 3 quarts of beef stock
Instructions
Step 1: Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
Step 2: Making Yorkshire pudding
Combine the flour and salt in a big bowl. Gradually whisk in the milk until no lumps remain. Now add the egg and thoroughly mix it up. Now add the egg and mix it well. Keep it for 30 minutes in the refrigerator.
Step 3: For the beef
Brush the beef with the oil. Season it with salt, pepper, and rosemary as per your taste. On the stovetop, heat a cast iron pan or an oven-safe skillet over medium-high heat. After searing all sides of the beef. Cook the meat in the pan or a roasting dish in the oven. Cook the meat for 15 minutes per pound for rare 120-125 degrees and 20 minutes per pound for medium-rare 130-135 degrees and a well-done meat 160 or plus degrees for 30 to 45 minutes.
Step 4: For the potatoes
While the beef is cooking. In a high-sided roasting pan, pour 6 tablespoons oil/lard or beef fat to heat, place in the oven.
Fill a big pan halfway with water and add the potatoes. Bring to a boil, then reduce to low heat for 3-4 minutes. You're just pre-cooking them. Drain the potatoes and shake them around in a sieve. When roasted, this roughens up the edges and makes them crispy.
Remove the potatoes from the oven and carefully place them in the roasting pan. Sprinkle the potatoes evenly with 1/2 teaspoon salt and turn them to coat them in oil in an even layer.
Cook for another 40-45 minutes, or until golden brown.Cook for another 40-45 minutes, or until golden brown.
Turn as needed to brown evenly. When a sharp knife easily inserts, they're done. Cover with foil to keep potatoes warm.
Step 5: Remove the beef from the roasting pan onto a tray, cover with foil, and set aside to rest (reserving any fat) while you prepare the gravy and Yorkshire pudding.
Step 6: Making Gravy
Melt the butter in a pan over medium heat. Add onions and cook them, stirring gently, until the onions are softened. Cook, whisking constantly until the flour turns a golden color. Whisk in the beef broth/stock until all of the flour has been integrated and no lumps remain.
Cook until the sauce has thickened, then season with salt & pepper to taste. If you want to remove the onions or any lumps of flour that you can't get out, drain the gravy. Keep it warm.
Step 7: Making Yorkshire
pudding
Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius. If there is any fat leftover from roasting the beef, mix it in with the lard or vegetable oil. Put 1 teaspoon of fat into each cup of a clean 12-cup muffin pan.
Heat the muffin pan for ten minutes on the oven center rack. The oil should start to smoke at this point.
Slide the oven rack out and carefully pour around 1/3 cup of Yorkshire pudding batter into each of the cups when done. Return the pan to the oven for another 15-20 minutes, or until the puddings are golden and puffy.
If you open the oven door before they're done baking, they'll deflate. When they are golden and risen, remove them from the oven right away.
Serve the beef with potatoes, vegetables of your preference, and Yorkshire pudding. Serve with gravy drizzled on top. Enjoy your authentic British food!
Traditional fish and chips are a British tradition and a national meal that everyone adores. A Jewish immigrant named Joseph Malin established the first documented fish and chip shop in London in the 1860s. Fish and chips, which originated as a working-class food, have remained a cultural symbol in the United Kingdom for nearly two centuries.
Cooking time: 1 hour
Serving: 4 person
Course: Main course
Ingredients
● 4 large peeled and cut into strips potatoes
● 1 cup of flour (all-purpose)
● 1 teaspoon of baking powder
● 1 teaspoon salt
● 1 teaspoon black pepper, ground
● 1 cup milk
● 1 egg
● 1 cup of frying vegetable oil
● 1 and ½-pound fillets of cod
Instructions
Step 1: Fill a medium bowl halfway with cold water and add the potatoes.
Step 2: In a separate medium bowl, combine flour, baking powder, salt, and pepper. Whisk together the milk and egg until smooth. Allow 20 minutes for the batter to rest.
Step 3: Preheat an electric skillet or a big saucepan to 350 degrees F. (175 degrees C). Drain the potatoes and pat them dry. Now Fry them until tender, approximately 5 minutes in heated oil; remove the excess oil on paper towels.
Step 5: Dredge each piece of fish in flour batter before placing it in the hot oil. Remove the excess oil on paper towels after frying until golden brown or internal temperature reaches 145 degrees F (63 degrees C). Monitor the temperature of the oil and adjust the heat as needed to keep it at 350 degrees F (175 degrees C).
Step 6: Fry the potato chips again in the heated oil for 1 to 2 minutes, until they are crisp; drain on paper towels. Serve hot with ketchup or any of your favorite sauces. Enjoy your authentic British food!
This famous Eton mess is a decadent, sticky concoction of crunchy meringue, tangy strawberries, and rich cream. This summer treat is a British tradition. This classic British dessert must be included in any strawberry recipe collection. The dish is simple to make and takes advantage of the abundance of delicious strawberries available during the summer. Strawberries, frozen or canned
Cooking time: 2 hours
Servings: 6 person
Course: Dessert
Ingredients
For meringue
● 175 gram of powder sugar
● 3 beaten egg whites
● A pinch of salt
● 1 vanilla pod scraped out the seeds
For Eton mess
● 500g hulled and sliced strawberries
● 500ml double cream, refrigerated
● 1 tablespoon of icing sugar
Instructions
Step 1: Preheat the oven to 110°C and line two trays with parchment paper for the Eton mess. In a large mixing bowl, whisk together the egg whites and a pinch of salt with a light wire whisk. Do not use a heavy, thick whisk since it will knock out air faster than you can beat it in.
Step 2: Allow the sugar to gradually creep into the whites as you whisk, so that by the conclusion of the process, you have stiff whites with all of the sugar added.
Step 3: Spread the whipped whites over the dishes with a spatula. Because the meringue will be smashed later in an Eton mess, the shape isn't important.
Step 4: Transfer to the oven to dry and crisp once the meringue is fully spread. This could take several hours, but depending on your oven, check it after the first hour and then every half hour or so after that when you tap the meringue, it should sound hollow and brittle, then you may remove it.
Step 6: Whip the cream slowly in a mixer fitted with a whisk attachment, being careful not to over-whip. You can add a teaspoon of vanilla pod and a tablespoon of icing sugar to the mixer if desired.
Step 7: Stir half of the strawberries into the cream. Add most (but not all) of the meringue to the cream after breaking it up into roughly one-inch pieces.
Step 8: Layer the dessert with alternate layers of cream with some of the leftover strawberries and meringue in any glasses (tumblers or Martini glasses as you like). Finish the Eton mess by adding some strawberries and a crunchy meringue topping. Refrigerate it for an hour, serve the Eton mess chilled, and Enjoy your authentic British food!
Here are seven authentic British food recipes for you to cook at home in a reasonable amount of time. Relax and enjoy these classic British dishes with your afternoon tea dishes, which you may try at your next family gathering or any celebration.
