C H A P T E R 4 8

EUROPE

WESTERN EUROPEAN

• The United Kingdom:• England• Scotland• Wales• Ireland (Northern &

Republic of Ireland)

FOODS OF THE UK AND IRELAND

• Separated from the rest of Europe by the North Sea and English Channel

• Traditional cooking is simple, full of nourishment, but is very substantial

• Tea is the national beverage• Tea also used as a light afternoon snack or evening meal• Low – light, mid-afternoon snack of small sandwiches, bread and

jam, or scones (served on low tables), usually followed by a later larger meal

• High – hearty early evening dinner with meats, fish, cheese, bread, butter, pastries, and tea

• Popular meals for both:• Fish and chips – battered and fried fish served with French fries

sprinkled with salt and a splash of vinegar• Crumpets – similar to a pancake/biscuit combo eaten with tea

ENGLAND

• Most large meals consist of a meat and two vegetables (1 vegetable is normally potatoes)• Bangers and Mash – pork sausages, mashed potatoes

and an onion based gravy (very dark in color)• Meat pies popular• Shepherd’s pie -usually contains lamb or beef with

diced carrots or peas, that have a mashed potato top• Steak and kidney pie – sometimes contain oysters or

mushrooms• Cornish pastries – handheld turnover filled with meet

and root vegetables shaped like a half moon• Yorkshire pudding – popover baked in a hot pan

drippings from roast beef (very light and fluffy, hollow center)

ENGLISH DESSERTS

• Fruit cobblers• Shortbread biscuits• Bread and butter

pudding• Trifles• Fool

SCOTLAND

• Oats are a staple• Oat porridge (oatmeal) & Sweet Oat cakes (oat

pancakes) eaten for breakfast• Cranachan - Toasted oats with whipped cream

and layered with fruit• Angus cattle and blackface sheep are sources of

meat• Steak and meat pies important• Stovies – hash of onion, potato, and meat• Cock-a-leekie soup – chicken and leeks

SCOTLAND

• Swordfish and mackerel are common as well as salmon (which is considered the best in the world)

• Herring both smoked and pickled also common• Finnan – smoked haddock poached and served with

seasoned milk over toast• Haggis – stuffing a sheep’s stomach with oats, organ

meats, onions, beef or lamb suet and then boiling • Suet – solid white fat around the kidneys• Bashed neeps and chappit tatties (mashed turnups

and mashed potatoes)• Scottish food and beverage video• Scotland bonus

WALES

• Traditional Welsh cooking – simple and hearty often features lamb, beef, seafood, leeks and cabbage

• Welsh breakfast – bacon, eggs, stack of buttermilk pancakes layered with butter

• Cawl – lamb stew with root vegetables• Oggies – turnover of leftover meat and vegetables• Tea breads are flavored with currants and cinnamon• Cakes sprinkled with fine-grained caster sugar (VERY

fine)• Snowdon pudding – lemon marmalade that is

steamed• Pies – gooseberry and loganberry

WALES

• Fish/seafood – herring, mackerel, and oysters (ocean) salmon and sea trout (rivers)• Cockles or heart clams served in appetizers and

pies served with laverbread

IRELAND

• Potato is a staple (used in a variety of ways)• Meats – sheep, pigs, and cattle (fish also common

along coast)• Oats, barley, carrots, cabbage, and onions common• Irish stew – lamb or mutton, potatoes, and onions• Soups – barley broth based with root veggies• Corned beef – brined brisket (beef preserved with

pellets of salt called corns)• Buttermilk is used in Irish soda bread and oat bread• Colcannon – mashed with leeks and mixed with

chopped cooked cabbage• Bubble and squeak • St. Patrick’s Day