Travelling to different countries is all about soaking up and experiencing the culture. Sightseeing landmarks, museum exhibitions, art galleries and last but not least; eating like a local! This week we decided to make a list of all the savoury bites and delicious dishes you can find in the UK and Ireland Read how you can experience a little taste of UK and Ireland with Prométour!
With many misconceptions of the UK's cuisine, the country's cuisine masters a variety of dishes with their own flair. Influenced by the Orient while staying true to its' roots; we’ve grown a strong appreciation for British and Scottish cuisine and the different kind of homestyle comfort it offers our taste buds.
This famous street food is definitely a must-eat off the streets of London. Invented in 1738; this fried (or baked!) hard-boiled egg wrapped in sausage and rolled in breading can be found in any corner store, supermarket or pub. With different variations to tickle your taste buds; our personal favorite is a warm scotch egg served with a variety of dipping sauces because let’s face it; sauce makes everything better!
Steak & Ale Pie
Pies are a staple in British cuisine, especially steak pies. Traditionally a steak pie consists of stewing steak and beef gravy wrapped in a buttery, flakey pastry shell. Today, the steak pie continues to be revamped with a variety of vegetables and spices. The one we've chosen to feature in our article is with slow cooked steak and a gravy that's infused with the dark, rich Guinness ale.
You will find a lot of dishes with a heavy Indian influence oftentimes recognized as Anglo-Indian style cooking in the UK. Their take on curries and the Scots invention of Chicken Tikka Masala is one to blow your mind. (Chicken Tikka Masala can now be commonly found in many North American Indian restaurants). Kedgeree is the Brits take on Indian cuisine. It was said that during the Victorian ages, British colonials returning from their trip to India introduced Kedgeree as a breakfast dish. Today, Kedgeree can be made with shredded haddock (or any white fish), scrambled eggs, cream, butter, parsley, curry powder and sometimes raisins.
Unlike its name; this dish is far from a creamy pudding substance. Instead, Yorkshire pudding is a puffy and airy bread pastry that accompanies the classic Sunday prime rib roast. Around 1737, when wheat flour became common for cakes and bread; Northern Englanders fooled around with this batter while waiting for the meat to be cooked. The result was perfect for scooping up the remaining juices of the roast and has ever since; continued to be used for such!
Toad in the Hole
This peculiarly named dish is simply sausages cooked in Yorkshire pudding batter. Dating back to 1861, Toad in the hole first appeared in a recipe which read as any pieces of meat cooked in batter without specifying a type. Any meat can be applied, in reference to 1861; any meat that was accessible or even so meat that was pre-cooked from the previous meal was used for Toad in the hole. Many variations exist today featuring different meats peaking out from the flaky crust; alongside vegetables and onion gravy.
Have no fear, carbs are here! Well actually if you have a fear of carbs; the following is not really for you or any gluten-free eaters. Irish cuisine is heavily incorporated with carbs such as bread and potatoes. The potato is an Irish staple in every dish. Whether they're layered at the bottom of a stew, mashed up with herbs or grated and formed into a pancake; the Irish love their potatoes.
Sometimes lower in gluten than other bread; soda bread is made with bicarbonate soda and can be combined with white flour. In Ireland, some bread can be sweetened however simply put soda bread is a quick bread which calls for minimal mixing and little to no kneading; resulting is a very flatbread. Slather this bread with butter, salty cheese or use it for a sandwich!
Appearing as early as the 1800s; Irish stew is a strongly rooted dish from Ireland's cuisine. The ancient method of cooking a stew was used before ovens and instead over a roaring fire in a deep cauldron. Many Irish people deliberate of which meat is used in Irish stew; arguing that mutton is the traditional meat because of the goat's importance for an Irish farmer. Cooked slowly for two hours; a variety of meats are used in modern Ireland with onions and potatoes; more recently also with barley, roux, lamb, and a variety of herbs such as thyme, parsley and bay leaves.
This British and Irish staple is not one for the faint of heart. However, if you choose to skip reading the ingredients of this dish to instead going ahead and ordering; you might actually enjoy it. Blood sausage made from pork fat and pig's blood combined with oatmeal and onions; black pudding can be grilled or fried. Commonly served cold and during breakfast, this dish may not be the most healthy but does serve a decent amount of protein.
As we mentioned; potatoes are the starring role of Irish cuisine, therefore, it’s no wonder how many mashed potato variations exist throughout Ireland. Champ is one of these classic mashed potato dishes that consists of combining buttery smooth potatoes with chopped up scallions. Mmm!
Potatoes, potatoes, and more potatoes! Boxty is shredded and mashed potatoes which can later be formed into dumplings, pancakes or bread. Most commonly served during a traditional full Irish breakfast, Boxty makes for a good companion alongside greasy eggs and blood sausages.