The British cuisine is famous for …(see details)?!?

Question

Do you have a convincing recipe for me?

Answer 1

Kebab and beer with a pickled boiled egg...yuk

Answer 2

My parents really enjoyed *urg*

-> mutton and mint sauce

It gives me the creeps.

.

Answer 3

a full English breakfast yum yum :)

Answer 4

fish n chips from the chippy  lol

Answer 5

Roast Beef and Yorkshire puddings.....

Answer 6

fish and chips, yorshire pudding and pie mash.

check out http://en.wikipedia.org/wiki/English_cui...

Answer 7

Roast Beef and yorkshire pudding

http://www.bbc.co.uk/food/recipes/databa...

Answer 8

Nothing!!!!!

Everything is just horrible!!!

Answer 9

chicken tikka masalla...

find a decent take away and buy it ready made...

Answer 10

Corned beef, pickled everything, beans on toast, fish pie, black pudding, spotted d**k, bangers and mash and mushy tinned peas.

Answer 11

Fish and Chips.I don't have a recipe because I always go to the chip shop.

Answer 12

Steak and Kidney Pie, Roast beef and popovers, gravy and roast vegetables(carrots, potatoes, celery. etc.)

Fish and Chips(batter has a brown beer and the chips and fish are sprinkled with malt vinegar) Beef Liver and mushy peas.

Beans on Toast and a fried egg(baked beans)

Answer 13

Roast beef and yorkshire pudding

Ingredients

beef jpoint  (about 4 kgs/9 lbs)

olive oil

salt

freshly cracked black pepper

For the Yorkshire pudding

3 eggs

115g/4oz flour

275ml/½ pint milk

beef dripping

salt

Method

1. Preheat the oven to its highest setting.

2. Rub the beef with the olive oil, salt and pepper all over.

3. Put a heavy-based roasting tray on the hob and when hot, add the beef.

4. Sear the beef quickly on all sides to colour and crisp the outside.

5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.

6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.

7. Remove from the oven and place on a board or tray for resting.

8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.

9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.

10. Add the milk, stirring constantly, until you have a runny batter.

11. Leave this to rest, covered, in the refrigerator for up to 12 hours.

12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.

13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.

14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.

15. Serve immediately with the carved roast beef.