Do you have any authentic regional British recipes?

Question

Any regions at all. I am from Lancashire, but all are interesting, especially reflecting different local ingredients eg coastal dishes would be more likely to be fish dishes etc.

Answer 1

Are there any regions you're particularly interested in? How about traditional Cornish pasties:

Ingredients

225g lean skirt of beef, very finely diced

1 large potato, finely diced

1 large onion, finely diced

1 turnip or Swede, finely diced

225g shortcrust pastry

1 egg, beaten

Method

1. Preheat the oven to 180C/gas 4

2. In a large bowl, mix the meat with the potatoes, onions and turnip or swede and season well with salt and pepper.

3. Divide the dough in two and roll each into a circle about 0.5cm thick on a lightly floured surface.

4. Divide the filling equally between the two rounds, leaving a 0.5cm space at the edges.

5. Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.

6. Place on a baking tray, brush with beaten egg and bake in the middle of the oven for 45-60 minutes. Eat hot or cold.

Try an authentic, yet easy Irish stew: http://uktv.co.uk/food/recipe/aid/599408... or a Herefordshire fidget pie: http://uktv.co.uk/Food/recipe/aID/571026...

Enjoy the best of British!

Julia

Answer 2

staffordshire oatcakes

1LB.4OZS. OF MEDIUM COARSE OATMEAL.

12 OZS STRONG WHITE PLAIN FLOUR.

3 TBLS. DRIED SKIMMED MILK.

4 TSPS. QUICK ACT DRIED YEAST.

2 TSPS. SUGAR.

Place all ingredients into large bowl and make well in centre. Put in 1 and three quarter pints warm water and mix well. (Mixture should be quite ''loose'' like pancake batter. This may thicken after standinng ''loosen'' again to a batter consistency).

Now cover and place in a warm place (airing cupboard) for about 1hour 30 mins. - 2 hours. Time is not crucial but i don't usually leave it much longer than this.

After standing, uncover and mix well. Add more warm water if necessary, possibly about a pint to make it into 'loose' batter. Now add 2 tsps salt - do not do this sooner or you will kill the yeast.

Heat a bakestone or frying pan and use about a tsp. of oil for each oatcake. Once heated, turn down heat slightly and cook on both sides until all mixture is set. Make sure you 'roll' the pan to get an even coveridge - you'll soon get the idea of how thick you want them.

Cool on racks. These are now ready to do as you want with, either fry with bacon eggs etc. or wrap cheese in them and warm in microwave or under grill.

You can now batch what you don't want today and pop in the freezer (remembering to put in the right amount for each meal or you wont be able to separate them while they are frozen). You can now have oatcakes just when you fancy them, enjoy them, i do…

Another tip - while you are standing making them, have a plate at the ready because they are delicious straight from the pan with a little golden syrup on and rolled up. Don't eat too many or you'll have none to freeze!

The above amount makes about 35 oatcakes depending on size and thickness. For Weight Watchers they are only 2 points each - it's what you do with them that make them count more points!

Answer 3

Scouse.thats a traditional liverpool dish lol

Answer 4

Finnan Haddie     Scottish  



Serves 4    



Ingredients

675g/1½lb Smoked Fish Fillets (traditionally Haddock)

900ml/30fl.oz. Water or half Water half Milk

Pepper

25g/1oz Butter

25g/1oz Plain Flour

1 Bay Leaf

100g/4oz Cheddar Cheese, grated

Extra Grated Cheese



1. Skin the fillets and place in a saucepan together with the water/milk and bay leaf. Season well with pepper then poach for 15-20 minutes or until just cooked through.  



2.  Remove the fish from the pan, reserving 600ml/20fl.oz of the cooking liquor, flake the fish into large pieces and set aside in a warm place.  



3. Preheat the grill to hot. Melt the butter in a medium saucepan, add the flour and cook over a medium heat for 2-3 minutes stirring constantly.



4.   Gradually add the reserved cooking liquid,  stirring all the time and continue to cook until thickened and smooth.



5.  Add the cheese and stir until melted then add the fish and mix well.



6. Transfer to a lightly buttered shallow heatproof  dish, sprinkle with extra cheese and grill until golden brown and bubbling. Serve immediately.

Answer 5

This is as authentic and English as Windsor Castle is....

Brown Windsor Soup recipe

This classic hearty soup was very popular at the castle in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it and Brown Windsor Soup regularly appeared on state banquet menus.

Serves 4

2 Tablespoons butter

1/4 pound stewing steak

1/4 pound lamb steak (or mutton if available)

4 cups beef stock

1 medium onion, peeled and sliced

1 carrots, peeled and sliced

1 parsnip, peeled and sliced

2 Tablespoons flour

1 Bouquet Garni

salt and pepper

1/4 teaspoon of chilli powder

1/2 cup cooked rice

1/4 cup Madeira

Cut the lamb and beef into 1 inch cubes and roll in the flour.

Place the butter in a large pot over a low to medium heat. It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black. Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer till the butter/flour is a golden brown.

Now add the sliced veg and stir in the stock, Throw in the bouquet garni, partially cover the pot, and simmer for 2 hours.

Puree the soup before adding the cooked rice stir in the rice and serve. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.