Great British food: What to cook on your year abroad
British food by Rakka
This article was written by Global Graduates, published on 17th June 2011 and has been read 7653 times.
Feeling nostalgic for the motherland is normal on your year abroad. Aside from the fact you’ll miss your friends and student-living, food, and the memories it conjures up for you, will irrefutably play an important role in making you feel at home in your new abode and calm a spat of the year abroad blues. Whether you choose to share these corkers with newfound friends or savour them alone, it’s up to you. But one thing is for sure, no one can leave the UK without a recipe for:
Classic British fry-up breakfast (for 1)You will need:
- 2 eggs
- 2 rashers of bacon
- 1 slice of black pudding (optional)
- 1 slice of bread (preferably white)
- 1 ripe tomato
- 2 flat mushrooms
- small tin of baked beans (depending on whether you can get hold of some!)
- salt and pepper
1) Place the bacon and black pudding on one side of the baking rack, with the halved tomato and mushrooms (side face down) on the other, so as to keep the meat and vegetable juices separate.
2) Next, heat up a pan with a little oil or butter. Dunk your bread in and shallow fry for 1 minute on each side. Remove and crack open the eggs. Season as to taste.
3) Reheat the baked beans in a microwave or a small pan for 3-5 minutes. Place all ingredients on the place. Sprinkle over some seasoning and voilà! A taste from home!
Roast chicken, vegetables and banging roast potatoes (for 4)You will need:
- 1 x approximately 1.6kg chicken
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- olive oil
- sea salt and freshly ground black pepper
- 1 lemon
- a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
- 4 large potatoes, peeled and chopped in half
1) Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat the latter to 240°C/475°F/gas 9.
2) Wash and roughly chop the vegetables but don’t peel them! Break the garlic bulb into cloves, leaving them unpeeled.
3) Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil. Next. drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the chook.
4) Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
5) Place the chicken on top of the vegetables in the roasting tray and put the lot into the preheated oven. Lower the heat to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes.
6) Par boil peeled potatoes for 10 mins. Heat an oven dish with a little oil during the mean time. Drain the potatoes and place them into the dish to oven roast for about 45 minutes.
7) Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so.
Shepherd’s pie (for 4)You will need:
- 455g lamb or beef mince
- 1 chopped red onion
- 115g carrots diced
- 2 tbsp plain flour
- tomato ketchup
- brown sauce
- 1 stock cube
- 675g peeled potatoes
- 30g butter
- 4 tbsp crème fraîche
- salt and pepper
1) Brown the mince, onion and the carrots in frying pan for around 10 minutes. Stir the mince constantly until it is cooked all the way through.
2) Drain of any excess fat, stir in the flour, tomato ketchup and brown sauce.
3) Put the stock cube in 150ml of water until it completely dissolves, once it has done, add it to the pan.
4) Cover the pan and simmer for around 20 minutes. Add more water to the pan if it looks like it is getting a bit dry.
5) While this is cooking, cut the potatoes into even pieces and boil them for around 15 minutes, or until you can easily push a knife through them. 6) Mash the potatoes with butter and the crème fraîche. Season with salt and pepper. Heat up the oven to 190°C/375°F/Gas 5.
6) Season the mince put into an oven-proof dish. Top the mince with the mashed potato, and bake for 20 - 25 minutes. Serve as soon as it is out of the oven.
Flapjacks (greedy 2 to 4)You will need:
- 175g butter
- 175g golden syrup or honey
- 175g sugar
- 350g/12oz porridge oats
- half a lemon with its finely grated zest
1) Preheat the oven to 150°C/300°F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
2) Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats and lemon zest.
3) Spoon out the mixture into the baking tin and squash down. Bake in the oven for 40 minutes. Once cooked, remove from the oven, leave to cool for 15 minutes, then place the flapjack mixture out on a chopping board and cut into squares.
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