Британская кухня

 

 

 

 

 

 

 

 

 

 

 

         Реферат : «Британская кухня»

 

 

 

 

 

 

 

 

 

 

 

 

 

Москва , 2014

 

 

 

 

 

 

 

 

 

British cuisine is simple and nutritious. In the United Kingdom have focused on the quality of the products, not the complexity of the recipes. Britain boasts a variety of dishes and ingredients.

 

Kitchen of the United Kingdom has a number of regional varieties, such as Scottish, Welsh, Anglo-Indian, Gibraltar and some others. Each of them is different from the next range of dishes. Many of the dishes are very popular in their home regions and are called according to the place of origin of the main ingredients

 

Traditional English cuisine is influenced very strongly by a changeable and temperate climate of the country. The history of the country and geography of the island is of also great importance. English cuisine includes many ingredients from various parts of the world, such as China, India and North America.

 

The earliest recipe-book which remained up to now was written in 1390 by order of Richard II. From it becomes known that in the XIV century bread was the main food product. Its quality depended on the income of a family.

 

The main factors shaping the traditional cuisine were island position of England and culinary preferences of many conquerors - from Roman legionaries and North Germanic tribes to severe knights of William of Normandy.

 

Fish was so important food product, as well as bread. In the Middle Ages fish products for the poor population were limited to a salty or marinated herring. Londoners and inhabitants of east regions of the country with middle-income managed to eat many oysters who besides and cost not much.  People ate even seals and "royal fish": whale and a dolphin meat, sturgeon it was delivered for the king who gave surplus to the citizens.

Crabs and lobsters were popular food also. The great number of various fish was found in the rivers: salmon, trout, grayling, bream, tench. An everyday occurrence in estates of prosperous British were ponds in which bred carps (that was considered as big luxury) and pikes (unlike a carp, the pike wasn't considered as a delicacy). The most favourite dish of British – "fish with potatoes".

 

In the Middle Ages milk – cow and goat was widely used. By 1500 cow's milk won great popularity as it was easier to milk one cow, than ten goats – for receiving the same amount of milk. The cream, oil and cheese produced from milk, as well as egg called "white meat". In big estates did cream, cottage cheese, soft cheese and oil for misters of milk.

 

In difference from continental cuisine with its many sauces, seasonings, complex bouquet of flavors, the British have always preferred the natural taste and smell of fresh products. The proof of this is the cookbook "Forme of Cury", written in the 14th century by the chef of King Richard II.

 

Along with transformation of England in the British Empire, the national cuisine began to influence "culinary ideas" from China, India, North America.

 

Traditional English food - is Yorkshire pudding, dark plum cake, roast beef, Devonshire cream, young boiled potatoes with mint.

 

Wales is part of the Kingdom of Great Britain for many centuries, and the country is still preserved its traditions, language, and, of course, food.

The local cuisine is varied: dishes of vegetables, meat (especially lamb and mutton), dairy products (cheese, butter). As well as an abundance of seafood and fish.

Even the narcissus – a symbol of Wales, was delivered by Romans here for food (as a component of desserts), but not for appearance.

Unconditional symbol of a local cuisine is leek. The legend says that David, the patron of Wales, ate only leek which grew on fields. Welsh soldiers, going to fight for independence at Hatfield in 633 g BC against British, carried a leek in buttonholes. With a leek cook soups, cook second courses and bake tasty pies.

 

Start of Welsh cuisine put the Celts. The central part of the Celtic house was always open hearth, on which cooked. The main dish was "cawl" - count, goulash soup, cooked in a large pot over an open fire.

 

Also in Celtic cuisine used a special pig-iron frying pan with the handle. It baked dough products. Therefore, cakes and pancakes are very popular in Wales.

 

Extremely popular here and fish. Wales boasts a delightful variety of fish and seafood (shrimp, scallops, oysters and clams), used to prepare delicious dishes.

 

According to the chronicles of the 12th century, the main products of the Welsh were oats, milk, cheese and butter. Oats have long been one of the main cereals consumed.

 

Wales can be proud of the abundance of blackberries, raspberries, gooseberries and other berries. So there than anywhere else in the UK popular cakes and desserts with the addition of wild berries and fruits: apple Welsh pudding, lemon pudding with berries, strawberries soaked in wine.

In cooking, Wales actively used mushrooms and wild herbs (lavender, wild garlic, wild savory), which give the people here a unique flavor dishes.

 
Scottish cuisine - national cuisine of the independent kingdom of northern Europe, which is part of the UK today. 
Actually local cuisine emerged from the culinary traditions of the Celtic peoples with further notable and controversial influence of many northern and western European cuisine, especially French and English. 
In general, the bulk of the kitchen of the local population (excluding the habits of the aristocracy and nobility, which are almost entirely borrowed from other people, more fashionable once traditions) is based on ancient Scottish agricultural tradition, family recipes and national modes of production (salting, smoking). A fertile land here is rich and unique sea climate allowed to appear on the tables of Scots lot of great products that are now known to the whole world - lamb, fish, vegetables ...

 

It includes very many not Scottish elements which on the number strongly outweigh purely Scottish, especially ancient, Celtic. But at the same time from all this Scottish cuisine didn't lose line of dissimilarity on other kitchens, lines of the "Scottish" originality. And therefore she is perceived by all — both Scots, and other people — as special Scottish cuisine though by our time from its original repertoire remained very few.

 

The basis for the formation of Scottish cuisine became favorable climatic conditions and fertile land. Adhering to the ancient agricultural practices, the Scots until today grown and harvested foods, like hundreds of years ago. Longtime methods of salting and smoking allow to cook meals as they were in ancient times. To prepare the finest Scottish cuisine using vast expanses of the country - in the vast fields grow the best varieties of lamb, beef and venison.

 

In addition, Scotland is rich in lakes and rivers, where the usual large number of salmon and trout, and in the seas surrounding the country a lot of shellfish. Due to the incredibly fertile soil in Scotland grow crops such as wheat, oats and millet, as well as vegetables and berries.

 

Thanks to the gifts of nature and hard work of the Scots, the national cuisine of the country is filled with recipes for smoked meats and breads, a variety of pastries and sweet preserves.

Start culinary traditions of Scotland take with cooking on the fire, with a large cauldron in which they cooked hearty soups with meat, with the addition of cereals and vegetables. Variety of goulash, soups exists in Scotland to this day.

 

Scots most of all love soups. For their preparation used in almost everything: cereals, meat and vegetables, fish

 

The dish, unusual, but traditional for Scotland, is called "Haggis". It is a local delicacy to which it is necessary to pay your attention. Is a baked goat or sheep's stomach, which before stuffed tripe, they add barley, vegetables and seasonings. Haggis served with a side dish of potatoes, it can be mashed potatoes and soup of turnips on a heated platter in advance.

 

No less popular dish in Scotland is considered oatmeal. In addition to soups, it is very popular with the local population. From the usual porridge it differs liquid consistency and traditional serving breakfast. For many centuries recipes oatmeal there were many, they are passed from generation to generation.

 

The Scots love desserts. They are mostly in the baking and sweet preservation: on the table at the Scots can meet a variety of jams, jellies, jams. Pastries are especially popular cupcakes and cookies that are baked in the form of a large circle, and when it cools down - cut it into small triangles. In addition to cookies, the hostess baked muffins and scones with jam, cooked puddings and other desserts.

The traditional English breakfast consists of a strict set of products which didn't change centuries. It is national historical tradition, it is a basis of the British cookery which doesn't differ in a special variety, but it is sated with a large number of calories.

 

So historically it developed that the simple and nourishing breakfast was made in families of the British workers which having densely supported in the morning, the whole day did hard manual work. Also had no opportunity to eat any food till the evening. The following meal was provided only by a late house dinner. Therefore the breakfast was made high-calorie in order that the person was full all day, especially if to consider that in the country climate quite cold. It took years to change the conditions of life and work, change your daily calorie consumption, but the tradition of wholesome and hearty breakfast he still lives.

 

Traditional English breakfast consists of fried sausages, which have nothing to do with the usual for us sausages, two strips of fried bacon, fried eggs, fresh or canned tomatoes, fried mushrooms, beans in tomato sauce, fried toast, smeared with a thick layer of butter. As a drink to such a hearty variety served tea with milk, coffee or orange juice.

 

Brunch, lunch or dinner many Englishmen spend in restaurants, because to go home for lunch is not accepted. It can include meat or fish, salads, potatoes, fruit dessert pudding.

Also popular at lunchtime considered closed sandwiches or sandwiches with pate, pork, ham, fish and other ingredients.

After a five-hour tea, which takes place with all the formalities, it is time to quite a late dinner. For some English families this is the main meal of the day is considered.

As a first dish can be served soup, and can simply be prepared several different hot dishes.

At dinner, usually eat roast beef or steak, as a supplement to the second dish is vegetable appetizer (beans, corn, pickled vegetables, cauliflower, etc.). To each dish offered sauces.

 

The tea is accompanied by an Englishman throughout his life, he is always present in every English house. No matter where you were - in a restaurant or on a serious business meeting - you will always be offered a choice of several varieties of tea. This is a mandatory rule, hallowed tradition, because in British society schedule is constructed from tea to tea drinking, and for any time, any mood has its own tea brand.

It is hard to imagine that there was a time when the British did not know the taste of tea. Since in 1664 the merchants of the East India Company donated to King Charles the Second, two pounds of dry "Chinese leaf", the British fully appreciated its tart taste, pleasant aroma and universal healing properties.

Ordinary Englishman drinks a day for at least six cups of tea. Morning, the earliest tea, drink about six o'clock in the morning, sometimes directly in bed. The tea is then served about eight, during the first light breakfast. The British prefer to drink at this time, which is called "English Breakfast" - "English Breakfast". It is dominated by twisted leaves "Broken", giving superbly strong invigorating infusion able to awaken even the most sleepy man.

 

Somewhat later, at eleven or twelve, it is time to "lunch" - "second", a hearty breakfast, which, of course, can not do without tea. The fourth time the British drink tea in the middle of the day, making a short break, which is called "tea break" ("tea break"). Whatever happens, at five o'clock in the evening, in the famous "five-o'clock", millions of Britons from a humble servant of the Queen to drink tea, generously flavored with its milk or cream. Evening after work - this time "high tea" ("high tea") thick and fragrant aristocratic drink. He brings home comfort and good mood.

 

It is believed that introduced the tradition of drinking tea at five o'clock Anna Russell, Duchess of Bedford. In the XVIII century in England dinner was served later and later, and the beginning of XIX lunch time came from 7-8 pm. Lunch introduced between breakfast and lunch, is a light snack, why people get hungry during the day.

So the British acquired his famous five o'clock tea tradition, which was not too expensive way to spend time with friends.

 

Now the tea ceremony is gradually fading. Due to the hectic lifestyle many seek a quick meal and do not spend a lot of time. Therefore, more than 90% consumed tea in modern Britain - a tea bag.

 

For traditional English tea is characterized by certain conditions: a special table setting, a large selection of teas and tea etiquette. The room in which they drink tea, should be spacious, to be able to move freely and communicate.

Pudding - English dessert made of eggs, sugar, milk and flour, served in a water bath. In the pudding add fruit or spices.

In England, the pudding is considered traditional Christmas menu. For many centuries, the inhabitants of the British Isles for Christmas was a special porridge on the table - "plum porridge" (from the plum - plum + porridge - porridge), cooked in meat broth. As she added bread crumbs, raisins, almonds, prunes, honey and served her very hot. By the beginning of the XIII century the name was transformed into a plum pudding - one of the main dishes of the Christmas table. It is also called "pudding on fire" - pudding before serving it on the table pour brandy and set on fire. After such a "fireworks" pudding seems even more delicious.

At the beginning of the XX century Christmas pudding was declared one of the symbols of the British Empire. Imperial pudding made from sixteen different ingredients, which were brought from different parts of the British Empire, that is really like a pudding would unite the nation.

 

. For the English Catholic Christmas - a special family holiday. On this day the whole family gathers for a festive Christmas dinner or lunch, for which the hostess tries to surprise everyone with her culinary talents.

 

As in other countries, in England it is assumed that, as held Christmas, so will pass and the next year, so everyone is trying to relax and have fun with all the heart, and arrange themselves a grand celebration of the abdomen, the benefit of the table was breaking from a variety of delicious food.

 

More often than Christmas dinner begins quite early, just after lunch time. At the table focuses on the traditions and customs of the British.

The true queen of the holiday at Christmas turkey believe drizzled sauce gooseberry. After the main meat dish served at the table, the landlord cuts and lay it in the dish room.

 

Back in England for the Christmas table following traditional dishes: "pigs in a blanket" or sausages wrapped in bacon in the hot cranberry sauce, roast beef with vegetables, vegetable soup (although on the festive table soup is a rare guest), fresh oysters with sauce and red caviar, steak with onion rings and mushroom sauce, chicken breast.

 

As a garnish common: baked potato, served straight from the oven, brussels sprouts with cheese, egg and bacon, fresh or roasted vegetables.

 

On the table at Christmas time are necessarily typical English dishes: Yorkshire ham, duck pate, roast lamb, poultry meat pies, cheese Kebbi. Also on the table are Christmas oatcakes that the British eat, dipped in sweet hot nutmeg or cranberry sauce

 

Variety of desserts for Christmas dinner in England - a reason to talk to. The main Christmas dessert is considered to be a Christmas pudding or Plum pudding. Previously prepared just oatmeal with fruit, but instead of milk or water used broth. This dish was called Plum-porridge.

 

Pudding stuffed with raisins, honey, bread crumbs, dried plums, vanilla and almonds. And even the preparation of the pudding is considered a family tradition. Prepare it with the whole family, and a recipe handed down.

 

During the preparation of all family members make a wish and throw food on 4 subjects: among them, a thimble, a coin, a ring and a button. Then, already during the festive dinner one finds some little thing in your pudding, which means a prediction: a coin - most wealth, ring - marriage or marriage, button - bachelor life for a young boy and a thimble - unmarried life for the girl.

 

Who is most often in the pudding just put coins and some jewelry to attract good luck. Before submitting this festive dessert pour brandy or rum and set on fire.

 

Also on the table of the British during the festive dinner shows other sweets: sand cake, baked apples, gingerbread, gingerbread men and gingerbread houses, roasted chestnuts with cranberry sauce, sweet rolls, fruit muffins with candied fruits, dried fruits and nuts, butter biscuits and almond cakes .

 

 

In the English national cuisine, there are many traditional dishes. Fish and fries - a dish consisting of fish, deep fried and cut into large slices of french fries. This dish is considered the unofficial national dish of English and is an integral part of English cuisine.

 

It is considered that the recipe for Scotch eggs was coined in the famous London department store "End Fortnum Mason" in 1738. Now it is a wonderful old dish is experiencing a new wave of popularity, today it can be found everywhere - from the menu to pubs shelves of grocery stores. And, of course, without this snack can not do any real British picnic.

 

Another traditional dish is - mashed potatoes with sausage, gravy and onions. To date, this main dish England as an experiment added spices from Bangladesh and India, giving the dish a fabulous flavor and aroma.

There are different pies in England. For example , Shepherd's pie.

Shepherd's pie - casserole of meat and mashed potatoes, traditional British cuisine.

He also called a "cottage pie" - this term was introduced into use in 1791, when the potato was introduced among the basic food for the poorest segments of the population (living in the "cottages" - small houses for rural workers).

In the early cookbooks recipe described its preparation from the remnants of fried meat of any kind and mashed potatoes, with pie crust too was made of mashed potatoes.

The term "shepherd's pie" is not used until 1877, and since then he sometimes (incorrectly) used as a synonym for the full term "cottage pie", regardless of what kind of meat is the main ingredient - beef or lamb. This shepherd's pie is made only from mutton or lamb, as the English word «shepherd» denotes a shepherd who grazes sheep is, not some other animals. The name of this dish is a typical example of folk etymology.

 

Sunday lunch - a tradition in the UK to submit a main course (usually in the afternoon, in the afternoon) of roast meat, roast potatoes or mashed potatoes with a side dish such as Yorkshire pudding, stuffing, vegetables and sauce.

It is popular in the UK, USA, Canada, Australia, New Zealand and Ireland. Other names - Sunday roast, Sunday dinner, Sunday tea or even Sunday bone (meaning meaty bones). Food is often comparable to "defused" option Christmas dinner in the British culture.

 

There are at least two points of view on the origin of this tradition. On one of them, it originates from Yorkshire since the Industrial Revolution, when families in the morning - before going to the church - were left in the oven for a piece of meat that was ready for use when they return home at lunchtime. According to another tradition dating back to medieval times, when the serfs worked six days a week. Then on Sunday after church they went to the field to practice martial arts, then roasted oxen on the spit.

 

Typical meat used for Sunday dinner - beef, chicken, lamb or pork, although it may be a duck, goose, turkey or other fowl or ham.

Sunday lunch can be served together with a number of boiled, stewed or roasted vegetables. Depending on the time of year and region of the country to the table can be fed a variety of vegetables, but as a rule, always include fried potatoes, fried in animal fat (lately so almost do not due to unhealthy nature of such food) or vegetable oil and sauce made from the juice of roasting meat. As a supplement, you can use bouillon cube or cornmeal. Often the meat until it is prepared, placed pieces of bacon, so it was not hard and absorbed the meat juice. Fried potatoes with meat necessarily to absorb its juice and fat. However, some chefs prefer to cook potatoes and Yorkshire pudding in the oven.

Other vegetable dishes served for Sunday dinner, include mashed swedes or turnip, roast parsnips, boiled or steamed cabbage, broccoli, green beans and boiled carrots and peas. Sometimes it can be supplied as cauliflower with cheese and red cabbage, but these dishes are seasonal. In Australia, a popular Sunday lunch pumpkin in New Zealand - sweet potatoes.

 

Traditional garnish includes:

for beef - Yorkshire pudding, bacon, English mustard, horseradish;

for pork - greaves, minced sage and onion, apple sauce, English mustard;

for lamb - mint sauce or red currant jelly;

for chicken - sausages in the dough, sausage, sausage, beef, breadcrumbs, or cranberry jelly.

 

Sunday lunch requires considerable talent, experience and skill for good preparation to all the individual elements were prepared dinner maximum quality, especially if the table is going to a large number of guests.