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People used to think that traditional British food was high in calories and not very tasty. But even those who sniff at English cuisine must recognize its contribution to the culinary arts of the world: an English breakfast. But not only it can be a source of ideas for he althy meals.
Full English breakfast(full English breakfast) looks splendid. It was born in old England and was supposed to provide the farm workers with energy for the whole day. It consists of at least a few hot dishes: fried eggs, bacon, tomato, mushrooms, onion, pork sausages, whitepuddingsausage reminiscent of Polish pate or black pudding similar to our black pudding. For this, beans in tomato sauce,oatmeal(porridge), warm toast with orange marmalade, fruit juices, tea or coffee. This is a huge caloric bomb and a straight path to obesity.
English cuisine - nutritious breakfast
Today the British eat such a rich breakfast less and less, especially during the week. They are still served in some traditional houses. But it is mainly served in hotels, guesthouses, cafes, mostly for tourists. If someone manages to absorb at least half of it, he is not hungry by evening. On a daily basis, islanders choose dishes that are easy to prepare and less caloric. Oatmeal with cold milk (never hot, because it changes the taste of porridge!) And toast with marmalade are popular. Some people add brown sugar or a teaspoon of honey to the porridge, others add a pinch of s alt. Cereals are a source of complex carbohydrates, they provide a lot of B vitamins, iron and fiber. They give a feeling of fullness, thanks to which it is easier to control the attack of wolf's appetite during the day. Oatmeal is great on winter days because it has warming properties. Children and adolescents, as in other countries, replace it with corn flakes or muesli.
English cuisine - not only fish & chips
British cuisine is rich in fresh fish and seafood (a source of omega-3 fatty acids) - the islanders eat salmon, halibut, tuna, herring, but also sea devil and swordfish. They are prepared in a variety of ways, but the most popular is the fish immersed in thick dough, fried in deep oil, and fries abundantly sprinkled with vinegar (fish & chips). The dish appearedin the 18th century as a tasty and inexpensive meal for workers. A portion of this fried fish has 100 kcal more than that cooked on the grill. Those English who attach importance to he althy eating choose fish that are grilled or baked in foil. The British eat a lot of vegetables boiled in water or steamed (a source of fiber, vitamins and minerals) without s alt - carrots, broccoli, peas, beans, kale, Brussels sprouts, kale, parsnips. Sometimes vegetable cream soup, such as leek or green lentil soup, is served as a side dish in a cup with a coarse-grain bread roll or a baguette. Among the meats, lamb and beef dominate. Turkeys, chickens, geese and pork are eaten sporadically. Schnitzels or lamb ribs and steaks or crispy and juicy roast made of the best quality beef from Scottish Aberdeen Angus cows are the most frequently eaten meat dishes. They are served with vegetables, which improves the absorption of iron contained in the meat, and with the following sauce: lamb - with mint, beef - with horseradish, pork - with apple. Lean beef is the best source of protein, vitamin B1 (regulates brain function) and B6 (prevents heart disease) of all meats. It is worth noting, however, that many Brits do not eat meat - the islands are home to the largest number of vegetarians in Europe.
English cuisine - Sunday lunch
A classic dinner rarely prepared by young housewives today consists of roast beef, baked potatoes, two kinds of other vegetables, horseradish with whipped cream and lemon juice. But first, yorkshire pudding is served, which is a dry pancake dough poured on a baking tray in which fat from roasted meat has accumulated. The hot cake is served with a roast sauce. If you use muffin molds for baking, you will get crispy empty buns (you can pour olive oil into the molds instead of sauce). Yorkshire pudding is also served as an ingredient in the main course. The culmination of the dinner is a cake, usually with fruit, or Old English bread and butter pudding, i.e. a dessert made of a buttered bun with dried fruit and nuts, baked with milk and eggs. For this cream or sweet vanilla custard sauce. Young people prefer cheese and fruit.
English cuisine - tea meeting
The daily five o'clock ritual is followed only in traditional homes. They are happy to drink tea in the afternoon to relax, meet friends, eat a small meal, but without any ceremonial setting. Often times, a porcelain cup is replaced with a mug, and a teapot with tea in a purse. The British drink mainly Indian and Ceylon black tea with milk, without sugar. If they sweeten, then brown sugar andlittle so as not to kill the aroma of the drink. Many people do not add milk, they choose herbal teas or coffee. Tea with milk lovers must know that, according to tradition, milk is poured into cups first, it is necessary to pour it cold, because it is said that warm milk changes the taste of tea. Some argue that it is irrelevant to the taste, and that cold milk was supposed to prevent the porcelain from cracking. Tea is served with freshly baked scones, butter, plum jam or jam, peeled bread sandwiches, or crackers with thinly sliced green cucumbers.
Did you know that …
- Worcestershire sauce: the exact composition and production process are a secret - no one in the world has managed to imitate the taste yet. It contains m alt vinegar, molasses, sugar, s alt, anchovies, tamarind, shallots, onions, garlic, chili and must be aged for several years in an oak barrel. It goes perfectly with stewed dishes and pasta. It can be added to stews, casseroles, marinades, soups, stuffing, it is an ingredient of the Bloody Mary cocktail. It has a beneficial effect on the digestive system, strengthens immunity and has a bactericidal effect.
- Marmite: is a British bread spread with over a hundred years of tradition. It has a dark brown color, intense aroma, and tastes similar to soy sauce. It is a natural by-product of brewing yeast with the addition of vegetable extracts, vinegar, and m alt sugar. It can be spread on a sandwich, e.g. with cheese, or on a hot toast. It is suitable for soups, sauces, chicken marinades, and goes well with ground beef. It is a source of B vitamins, mainly B12, and microelements, e.g. zinc and selenium.
Pudding
According to the original recipe, the cake with the addition of, among others Lard, bread, brandy and dried fruits should be boiled in a water bath for 6 hours, and then another 2.5 hours before serving (Christmas pudding is prepared at the end of October). The dessert is served hot with a sweet sauce. Today, traditional pudding can be found in restaurants and pubs. At home, they are prepared in simpler variants, e.g. butter (margarine) is used instead of lard, bread is replaced with yeast dough and the cooking time is shorter.
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