Traditional English Recipies

English foods with methods and techniques.

By Zulaikah Hussain

This flyer includes recipies and videos of traditional English everyday foods. There are breakfast,dinner and desert ideas.


Sunday Roast Dinner

How to make a simple roast dinner

How To Make Pasta and Bolognese

Ingredients


  • 1 pack of mince
  • 1/2 Onion, finely chopped
  • 3 cloves of garlic, either crushed or finely chopped
  • 1 beef oxo cube
  • 1 tin of chopped tomatoes
  • 1 tube of tomato puree
  • Oregano or mixed herbs
  • Red wine
  • Olive oil


  1. Wash hands
  2. Fry the onion on low heat in a little bit of oil.
  3. Add the garlic when they become slightly translucent.
  4. Wait a few minutes, and add the mince. Turn the heat up to a medium temperature.
  5. Keep stirring the mince to avoid sticking.
  6. Turn the heat down to a low temperature when the mince is thoroughly cooked (brown but not burn
  7. Add the oxo cube and stir in.
  8. Add the tin of chopped tomatoes and stir.
  9. Add a small amount of herbs, usually around 1 teaspoon.
  10. Pour in a good glug of wine, no more than half a small glass and stir until the wine has mixed in.
  11. Add tomato puree to thicken. Use anywhere between half a tube and a whole one.
  12. Leave on a low heat to simmer and improve the flavour


How to cook a English Fry up - Breakfast

Things You'll need


  • Eggs
  • Bacon if desired
  • Beans
  • Bread
  • Butter for toast
  • Salt and pepper


  1. Start by frying an egg in a fry pan until cooked and place on plate.
  2. Sprinkle salt or pepper if desired.
  3. Place as many toasts as you prefer into a toaster.
  4. When the toast is cooked to your desire,butter them with a bread knife and place them on a plate.
  5. Before cooking the bacon, pour the beans into a pan and warm up for a few minutes. Don't let them boil. You can also warm them up in a microwave for 2mins as an alternative.
  6. Whilst waiting for the beans to cook, slice your bacon into small pieces and make sure it clean.
  7. On a non stick plate, fry the bacon thoroughly until fully cooked. You can flip it with a spatula.
  8. When step 5 is complete pour the beans onto your plate making sure there not too hot.
  9. Finally get your eggs,toast,bacon and beans plated together and enjoy.

How to make Trifle - Dessert

Ingredients:

  • A packet of trifle sponges or a sponge cake cut into strips 2.5 cm thick, 2.5 cm wide
  • 1 packet of raspberry or strawberry jelly.
  • Fruit – tinned peach slices raspberries.
  • 500 ml custard.
  • 250 ml cream.
  • 250 ml sherry.
  • Grated trifle



  1. Make up your custard according to the manufacturer’s instructions and allow it to cool.
  2. Make up the jelly and allow it to cool so that it is just stating to set. Using jelly that is beginning to thicken will protect the sponge from becoming overly soggy.
  3. Place a layer of trifle sponges or sponge-cake strips so that they cover the base of a large glass bowl.
  4. If you are using sherry in your trifle tip half of it over the sponge. Sherry is an individual choice, children, particularly, will prefer a trifle without this ingredient.
  5. Place a layer of fruit on top of the sponge.
  6. Pour your semi-liquid jelly into the bowl so that it soaks the sponge and just submerges the fruit.
  7. Place the bowl in the fridge until the jelly has set.
  8. Remove from the fridge and add a layer of custard about 3 cm deep.
  9. If your bowl is deep enough you can repeat steps 3 – 8 to make a double-decker trifle.
  10. Whip the cream until it is stiff and standing in peaks and spread evenly over the top of the trifle.
  11. Decorate with grated chocolate.



Fish And Chips - Dinner

Ingredients

Batter
  • 1 cup of flour
  • 2 eggs
  • 1 teaspoon ground pepper and/or salt (optional)
  • 1/2 cup of either cold water, buttermilk, or cold beer


Chips

  • 1-2 potatoes
  • 1 teaspoon ground pepper and/or salt
  • 1 teaspoon of any other seasoning you'd like on your chips


Method- Deep fry

  1. Wash hands
  2. Make sure your fish is completely thawed out.
  3. Get a deep pan and coat the bottom of the pan with vegetable oil, set the temperature in between low and medium.
  4. Make sure you thoroughly have mixed your batter together and pour it into a flat dish so you can properly coat your fish with the batter.
  5. Get your fish and place it gently in the batter and coat both sides with your batter.
  6. Place your fish in the pan gently, so you don't splash hot oil on yourself.
  7. Each side should be cooked for about 4-7 minutes, but not every stove top is the same, so it can be flipped over early or later when you notice the sides of the fish starting to turn a golden brown.
  8. Place your cooked fish on a paper towel to soak up any of the extra oil.

How To Make Cottage Pie - Dinner

Cottage Pie How to make food recipe - similar to shepherd's pie

How to make a Victoria sponge - Dessert

Ingredients


For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk


For the filling
  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
  • icing sugar, to decorate




Method

  1. Heat oven to 190C/fan 170C/gas 5.
  2. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  4. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar.
  5. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.


How to make lasangne - Dinner

  1. Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for a while until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
  2. Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together.
  3. Break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl.Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
  4. Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce – about 2-3 spoonfuls.
  5. Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
  6. Pour what’s left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there’s none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.


How to make Pancakes - Breakfast

HOW TO MAKE THE BEST PANCAKES IN THE WORLD