Looking for a fast & easy English meal for Americans trying to impress the British, any ideas?

Question

need ingrediants that are here in the North Eastern part of North America

Answer 1

I'm from Maine. If you want an "English" meal, then fish and chips would be simple and great. Clam Chowder. Rueben Sandwiches. Is there a reason you don't want to serve an American meal instead of an English meal? Lots more choices. Good luck

Answer 2

Serve Cornish Pasties;  a beef, onion, potato turnover in a flaky pie crust. In many mid-eastern states you can buy them ready made, just bake, at local grocers.  In PA we bought them at Wegmans. Or you can go online and order from Olde English Foods, Inc., Pen Argyl, PA., they ship anywhere. ( need 1 - 12 oz per person)  Delicious.

Answer 3

ENGLISH = FISH CHIPS AND MUSHY PEAS

Answer 4

Salutations,

I would give this meal. If for dinner, just add some nice sides.

A Ploughmen's Lunch. set out plates of sliced fresh turkey, lettuce leaves, TomAHHtoes(Jersey, if you can get them),onion, along with a bit of Mayo or some other sandwich dressing. this is best on Freshly baked Bread,still warm.

I would serve it with hot tea and cold Smithwick's ale.Cheers

Answer 5

Cook what YOUR region is known for...the English want something different! Yes use local, fresh ingredients and cook it the way the community cooks it!

Answer 6

cook anything fresh and locally available. just cook it well and simply done and most will enjoy the meal period.

Answer 7

Do you mean "English" or are you using that as a catch all expression for British? The English are very much a mongrel nation now and so you are as likely to be trying to please Asian or Caribbeans as Cockneys.  If you mean British then you probably mean indigenous English, Scots, Welsh etc.  

That is quite a different thing.

Answer 8

An American dish to serve the Brits...they'll love it!

Baked Lobster Quiche:  

Ingredients

• pastry for a 9-inch crust

• 2 large leeks, white and 1 inch of the chartreuse part

• 1 tablespoon butter

• 1 teaspoon lemon zest, finely shredded

• 2 cups cooked lobster, about 12 ounces, cut in large chunks

• 1/2 teaspoon salt

• 1/2 teaspoon minced fresh thyme

• 3 large eggs, beaten

• 1/2 cup milk

• 1/2 cup heavy cream

• 1 tablespoon lemon juice

• 1/2 cup shredded Emmenthaler (Swiss) cheese

Heat oven to 375 degrees F. Line a 9-inch pie pan or 10-inch quiche pan with pastry. Line the pastry with foil, then weight with a smaller pan or a big handful of dried beans. Bake until set, 10 to 12 minutes, then remove liner and continue baking until shell is fully cooked and lightly browned, 5 to 7 minutes more. Set the shell aside.

While pastry is baking, thinly slice leeks. You should have 1-1/2 cups. Put them in a colander under running water and rinse until all sand is washed away. Drain thoroughly.

Melt butter in an 8- or 9-inch skillet over medium heat. Add leeks and cook, stirring occasionally, until all extra moisture is evaporated and they are softened but not browned, about 5 minutes. Stir in the lemon zest and cook until the fragrance is released, about a minute more. Stir in lobster, salt, and thyme and set aside.

Beat the eggs with milk, cream, and lemon juice. Sprinkle the cheese onto the prepared crust, then spread on the lobster and leek mixture. Pour in the custard. Reduce heat to 325 degrees F. Put the quiche on a cookie sheet and bake until just set (a knife blade inserted near but not right at the center will come out clean), about 30 to 40 minutes.