British Cuisine
British Cuisine
Foreigners often say that food in Britain is uninteresting and plain, noting fancy, it lacks originality and excellence. But British food is not as bad as some people think. There are many enjoyable dishes which can please even a demanding eater. A characteristic feature of British food is the high quality of the ingredients and the simplicity of the way in which they are used. British food is greatly influenced by local agricultural conditions and depends on geography and climate. For instance, in Scotland , where oats grow better than wheat, local dishes use oatmeal( овсяная мука) rather than wheat flour. Scottish national dish, porridge, using oats, is only eaten with a pinch of salt.
Haggis is a Scottish dish containing sheep’s pluck( ливер, потроха) heart ,liver and lungs minced with onion, oatmeal, suet ['s(j)uːɪt] почечное сало , spices, and salt, boiled in a bag made from the animal’s stomach for approximately three hours.
British beefsteak is unsurpassed and is accompanied by roast potatoes, or potatoes in their jackets.
England is famous for hard cheeses, they have been made in Britain for 800 years. The king of cheeses is Stilton. English favourites are also Cheddar, Cheshire and Lancashire cheeses.
Fish and chips is a popular and relatively inexpensive British dish. It consists of a plaice( камбала) or cod(треска)fried in batter ( жидкое тесто)and is served hot with fried chipped potatoes. The dish is sold in special shops (‘ fish and chips ‘shops). You can eat it in the shop and it can be taken away. You can eat fish and chips in the street as you walk along, or take it home. Traditionally fish and chips were served up wrapped in old newspaper. Nowadays (thanks to hygiene laws) they are wrapped in greaseproof (жиронепроницаемый ) paper and sometimes paper that has been specially printed to look like newspaper. You often get a small wooden or plastic fork to eat them with too, although it is quite ok to use your fingers.
Roast
Foreigners often say that food in Britain is uninteresting and plain, noting fancy, it lacks originality and excellence. But British food is not as bad as some people think. There are many enjoyable dishes which can please even a demanding eater. A characteristic feature of British food is the high quality of the ingredients and the simplicity of the way in which they are used. British food is greatly influenced by local agricultural conditions and depends on geography and climate. For instance, in Scotland , where oats grow better than wheat, local dishes use oatmeal( овсяная мука) rather than wheat flour. Scottish national dish, porridge, using oats, is only eaten with a pinch of salt.
Haggis is a Scottish dish containing sheep’s pluck( ливер, потроха) heart ,liver and lungs minced with onion, oatmeal, suet ['s(j)uːɪt] почечное сало , spices, and salt, boiled in a bag made from the animal’s stomach for approximately three hours.
British beefsteak is unsurpassed and is accompanied by roast potatoes, or potatoes in their jackets.
England is famous for hard cheeses, they have been made in Britain for 800 years. The king of cheeses is Stilton. English favourites are also Cheddar, Cheshire and Lancashire cheeses.
Fish and chips is a popular and relatively inexpensive British dish. It consists of a plaice( камбала) or cod(треска)fried in batter ( жидкое тесто)and is served hot with fried chipped potatoes. The dish is sold in special shops (‘ fish and chips ‘shops). You can eat it in the shop and it can be taken away. You can eat fish and chips in the street as you walk along, or take it home. Traditionally fish and chips were served up wrapped in old newspaper. Nowadays (thanks to hygiene laws) they are wrapped in greaseproof (жиронепроницаемый ) paper and sometimes paper that has been specially printed to look like newspaper. You often get a small wooden or plastic fork to eat them with too, although it is quite ok to use your fingers.
Roast