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9 British Dishes Everyone Should Try - Anglophenia Ep 2

British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom

published: 22 May 2014
views: 406139

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's barely a restaurant without a properly packed breakfast menu these days. Restaurants such as Caravan and Canteen in London are putting breakfast at the centre of what they do and serving it for as long as they can. Maybe we still do eat breakfast, just in a more Maugham-like way. Emina has it that: "the health-inspired decline of the full English never quite happens. There's too big a sentimental connection. It's the last uncomplicated repository of English patriotism, and it tastes really nice." "Where and when we breakfast has definitely changed," says Bill Collison, founder of the eponymous Bill's, which does breakfast all day at its branches in Brighton and Lewes. "People tend to save the big traditional fryup for the weekend, but during the week we get a lot of people who work from home coming in for a late breakfast or a business brunch or wanting scrambled eggs or bacon sandwiches before going out in the evening." The full English breakfast does what it says on the tin. It includes the full range of food groups and it has proper provenance. Introduced in Victorian times, its consumption peaked in the 50s, when roughly half the British population started their day with a traditional breakfast, albeit one that began to evolve almost immediately, with regional variations, such as the addition of potato cake in Ireland and haggis in Scotland. There is still a last bastion of breakfast at breakfast time -- the B&B;. Medina Brock, who runs Brandy House farm on the Welsh/Shropshire border, says farmhouse breakfasts are a showcase for local food producers and regional diversity and are almost always taken up first thing. "Ninety-nine per cent of our guests want a breakfast, and the beauty of the meal is that while the basic components are the same, it will always taste different, depending on where the food is produced." So perhaps Maugham was right and we should all be breakfasting three times a day. Personally, I think once is enough, but not necessarily first thing. I like mine best after an evening out, at the no-frills Market Diner in Brighton. Clarissa Dickson Wright has written a new book in time for the Christmas season and it is a stinker. A History of English Food is in reality nothing of the kind, but instead substitutes speculation and snobbish reminiscence for any modicum of research or analysis. Judged by her memoir, Spilling the Beans, Dickson Wright is a mean old bird intent on settling scores, dropping names, taking credit and boasting. Even worse, she would appear to be one of those reformed alcoholics who rattles on, and on, about AA and is insufferable on the subject of booze. She has had a difficult life and recounts the many "dreadful" things she has experienced, but both before and after drinking herself into homeless destitution following the death of a lover she had been quite the barrister, at least in her telling. It therefore is a bit of a surprise that the brief she has written extolling herself is so unconvincing. source: https://youtu.be/P0smwl-D8F0

published: 22 Mar 2015
views: 11592

English cuisine

published: 23 Apr 2011
views: 4408

English Cuisine

Cooking class at Freshone

published: 12 Mar 2015
views: 226

The British Food Taste Test (w/Sorted Food)

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly/rlkommunity LIKE us on FACEBOOK! http://facebook.com/rhettandlink FOLLOW us on TWITTER! http://twitter.com/rhettandlink FOLLOW us on TUMBLR: http://rhettandlink.tumblr.com/ FOLLOW our INSTAGRAM - http://instagram.com/rhettandlink JOIN our circle on GOOGLE PLUS: https://plus.google.com/+rhettandlink Good Mythical Morning is available for download on iTunes! Video Podcast: http://bit.ly/xuJVPc Audio Podcast: http://bit.ly/zSewZ6 We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show "Good Mythical Morning" at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. - Rhett & Link Mail us stuff to our P.O. Box Go to http://rhettandlink.com/contact for details. CREDITS: Produced by Stevie Wynne Levine Writer, Producer, Camera: Edward Coleman Editor, Graphics: Morgan Locke Production Assistant: Alexander Punch Show Graphics Package and Lighting: Ben Eck Intro Motion Graphics: Digital Twigs http://www.digitaltwigs.com Intro Music: Pomplamoose http://www.youtube.com/pomplamoosemusic Set dresser: Cassie Cobb Set construction: Jason Inman Wheel music: http://www.royaltyfreemusiclibrary.com/ Microphone: The Mouse from Blue Microphones: http://www.bluemic.com/mouse/

published: 10 Oct 2014
views: 5861670

Food Documentary Breakfast Special english subtitles

-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special english subtitles A celebration of great morning meals across America. Oh, bacon and eggs! Corned beef hash! Buckwheat pancakes! This BREAKFAST SPECIAL is a celebration of going out for breakfast! It’s risotto in Ohio, Scotch eggs in Oregon, congee or “jook” in San Francisco, and breakfast with a Cuban touch in Florida. It’s grits and gumbo in Georgia and a place to take your pooch in Portland. This documentary is part travelogue, part food show, part portrait of America as explained and enjoyed by people who get up early and find good food. Warning: This program may make you hungry and inspire you to go out for breakfast. 60 minutes Special features: A making-of video: “Cooking Up A Breakfast Special!” with more beautiful breakfasts! And unseen footage from other places with great morning meals!

published: 06 Nov 2015
views: 26164

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarsely chopped 2 red birdseye chillies, sliced 4 anchovy fillets in olive oil 2 tbsp fish sauce 1 tsp malt vinegar 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 5 minutes Preheat a charcoal barbecue to high. If using barbecue bricks, make sure you allow them to burn down and smoulder to avoid them imparting an unpleasant taste to the food. To make the salsa verde, pound the wild garlic leaves, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well. Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat. Once you turn the lamb, add the broccoli and asparagus and cook, turning regularly and basting with the salsa verde for 1½ minutes or until lightly charred. It will take less time to cook the asparagus as you want them still nice and crisp. Allow the lamb to rest for 5 minutes, then serve with the chargrilled asparagus and purple sprouting broccoli on top, drizzled with the remaining tasty salsa verde and scattered with garlic flowers.

published: 06 Aug 2015
views: 1606

Venison wild herbs potato Venison recipes - English Cuisine

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettles, coarsely chopped 1 large handful elder leaves, coarsely chopped 1½ tsp juniper berries, crushed 1 tsp salt 1 tsp ground black pepper 60 ml (¼ cup) deer or veal jus 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Preheating time 2 hours You need to start your fire about 2 hours ahead of time. Dig a hole in the ground large enough to completely bury the rocks and leg of venison. Place 5 of the stones in the pit, followed by the fire starters and the wood. Light the fire, then once it begins to smoke add the rest of the rocks and leave to heat for 2 hours. Meanwhile, place the venison in a large baking tray. Combine the greens, crushed juniper berries, salt and pepper, then rub all over the venison and leave to marinate until the fire is ready. Place 2 sheets of heavy-duty foil about 60 cm long on top of each other to make a double layer. Place 5 bacon rashers side by side and vertically in the centre of the foil, the place the remaining rashers side by side and horizontally on top to create a criss-cross pattern. Put the venison leg on top of the bacon and spread the marinade all over the top. Scatter the potatoes around the venison, then bring all four sides of the foil into centre and seal well. Take care not to make any holes, as you want to keep all the juices in. Wet the muslin cloth, then wrap the whole foil parcel in the wet cloth. This helps prevent the meat burning during the long slow cooking time. Using protective gloves, take out 5 rocks out of the pit, then place the leg in the hole and cover with the hot rocks. Cover the rocks with soil, patting down the earth so no smoke can escape. This needs to now cook for a minimum of 4 hours. When the 4 hours has lapsed, dig up the top layer of soil - you should be able to see the steam coming up in puffs. Remove the rocks and the venison, then unwrap the meat and transfer to a platter. Serve with hot crusty bread.

published: 04 Aug 2015
views: 866

British Food , English cuisine ,Yorkshire Puddings

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog english cuisine birmingham english cuisine bbc english cuisine bad reputation english topic belarusian cuisine best english cuisine english british cuisine english cuisine canvey island english cuisine chicken english cuisine characteristics english cuisine culture english cuisine cookbooks english cuisine christmas english cuisine canvey english cuisine main course english country cuisine english canadian cuisine english cuisine dishes english cuisine desserts english cuisine dinner cuisine english dictionary cuisine english definition french english cuisine dictionary english cuisine main dish english cuisine is developed by the country temperate climate english cuisine essay english cuisine encompasses the cooking styles logical cuisine english edition carnets de cuisine english edition english cuisine - wikipedia the free encyclopedia easy english cuisine early english cuisine english gentry cuisine is english cuisine good great english cuisine cuisine gastronomique english english cuisine history english haute cuisine english subtitles haute cuisine historical english cuisine english cuisine is shaped english cuisine ingredients english cuisine influences english cuisine in australia english cuisine in nottingham english cuisine in manchester english cuisine in manila cuisine in english english indian cuisine english cuisine canvey island what is english cuisine is english cuisine good why is english cuisine so bad english cuisine list english cuisine lesson plan english cuisine lunch cuisine english lessons cuisine larousse english english cuisine menu cuisine english meaning english food menu english traditional music english traditional meals english recipe muffin english food meals english muffin recipe baked english medieval cuisine english recipes main course english cuisine nottingham english cuisine nyc english cuisine new york english national cuisine english cuisine restaurants nottingham northern england cuisine english national cuisine topic english national cuisine топик cuisine of english english translation of cuisine cuisine of english speaking countries english cuisine oxford history of english cuisine introduction of english cuisine list of english cuisine characteristics of english cuisine examples of english cuisine best of english cuisine types of english cuisine description of english cuisine features of english cuisine summary of english cuisine english cuisine presentation english cuisine ppt english cuisine pdf english cuisine portsmouth english cuisine prague escoffier la cuisine english pdf english pub cuisine cuisine english pronunciation english cuisine lesson plan english cuisine yorkshire pudding english cuisine quotes english cuisine quiz english cuisine restaurant english cuisine recipes english cuisine reputation english cuisine restaurants nottingham english renaissance cuisine english royal cuisine english cuisine bad reputation english cuisine recipes starters english and russian cuisine english recette cuisine english cuisine starters english cuisine soup english cuisine singapore english cuisine sydney english cuisine stereotype english cuisine sheffield english cuisine encompasses the cooking styles english style cuisine english seaside cuisine english cuisine is shaped english cuisine topic english food topic english traditional tales english food terms english traditional tea english food typical english food text english food tradition english food to australia english food types english food u english topics ukrainian cuisine english and ukrainian cuisine english cuisine vocabulary english cuisine video english vegetarian cuisine carnets de cuisine english version victorian english cuisine jasmine chinese cuisine english villa drive louisville ky english traditional xmas dinner english xmas food english xmas recipes traditional english xmas traditional english xmas cake traditional english xmas menu traditional english xmas pudding traditional english xmas carols traditional english xmas breakfast traditional english xmas meal english cuisine you tube english cuisine yorkshire pudding 10 english food top 10 english cuisine

published: 27 Nov 2014
views: 1373

Lardy cake - English Cuisine

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 2 hours Lightly grease a 20 cm x 25 cm baking tin. Place the warm water in a jug, crumble in the yeast and stir until dissolved. Stand for 5 minutes or until foamy. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon of oil and combine until a soft dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and stand in a warm place to rise for 1 hour or until the dough has doubled in size. Punch the dough down to knock out the air, then turn out on to a lightly floured surface and knead for another couple of minutes or until smooth. Roll out into a rectangle about 1 cm-thick and dust with extra flour. Place the mixed spice, cinnamon and dried fruit in a bowl and toss to combine. Spread one third of the butter and one third of the lard over the top of the dough. Sprinkle one third of the caster sugar over the top, followed by one third of the dried fruit mixture. Bring the bottom third of the dough up towards the centre, then bring top third down and place on top of that layer and press gently. Give the dough a one half turn so that one of the short open ends is facing you and roll out into a rectangle again. Repeat the process twice more using the remaining butter, lard, sugar and dried fruit mixture. Place the dough in the baking tin, cover with a plastic bag and stand in a warm place for 1 hour or until doubled in size. Preheat the oven to 180ºC. Brush the cake with the extra oil and sprinkle with the granulated sugar. Score the top in a criss-cross fashion and bake for 30 minutes (or 45 minutes if cooking in an Aga) or until brown and sticky on top. Remove from the oven and serve warm.

published: 08 Aug 2015
views: 855

Caron Cooper’s scones - English Cuisine

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 10 minutes Preheat the oven to 180ºC. Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick. Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.

published: 07 Aug 2015
views: 470

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

published: 16 Aug 2015
views: 2911

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. This was in no small part influenced by England's Puritan flavour at the time, and resulted in a traditional cuisine which tended to veer from strong flavours, such as garlic, and an avoidance of complex sauces which were commonly associated with Catholic Continental political affiliations. It is possible the effects of this can still be seen in traditional cuisine.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon."

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This page contains text from Wikipedia, the Free Encyclopedia - http://en.wikipedia.org/wiki/English_cuisine

This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.

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4:31

9 British Dishes Everyone Should Try - Anglophenia Ep 2

9 British Dishes Everyone Should Try - Anglophenia Ep 2

9 British Dishes Everyone Should Try - Anglophenia Ep 2
British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom
59:06

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary
The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's barely a restaurant without a properly packed breakfast menu these days. Restaurants such as Caravan and Canteen in London are putting breakfast at the centre of what they do and serving it for as long as they can. Maybe we still do eat breakfast, just in a more Maugham-like way. Emina has it that: "the health-inspired decline of the full English never quite happens. There's too big a sentimental connection. It's the last uncomplicated repository of English patriotism, and it tastes really nice." "Where and when we breakfast has definitely changed," says Bill Collison, founder of the eponymous Bill's, which does breakfast all day at its branches in Brighton and Lewes. "People tend to save the big traditional fryup for the weekend, but during the week we get a lot of people who work from home coming in for a late breakfast or a business brunch or wanting scrambled eggs or bacon sandwiches before going out in the evening." The full English breakfast does what it says on the tin. It includes the full range of food groups and it has proper provenance. Introduced in Victorian times, its consumption peaked in the 50s, when roughly half the British population started their day with a traditional breakfast, albeit one that began to evolve almost immediately, with regional variations, such as the addition of potato cake in Ireland and haggis in Scotland. There is still a last bastion of breakfast at breakfast time -- the B&B;. Medina Brock, who runs Brandy House farm on the Welsh/Shropshire border, says farmhouse breakfasts are a showcase for local food producers and regional diversity and are almost always taken up first thing. "Ninety-nine per cent of our guests want a breakfast, and the beauty of the meal is that while the basic components are the same, it will always taste different, depending on where the food is produced." So perhaps Maugham was right and we should all be breakfasting three times a day. Personally, I think once is enough, but not necessarily first thing. I like mine best after an evening out, at the no-frills Market Diner in Brighton. Clarissa Dickson Wright has written a new book in time for the Christmas season and it is a stinker. A History of English Food is in reality nothing of the kind, but instead substitutes speculation and snobbish reminiscence for any modicum of research or analysis. Judged by her memoir, Spilling the Beans, Dickson Wright is a mean old bird intent on settling scores, dropping names, taking credit and boasting. Even worse, she would appear to be one of those reformed alcoholics who rattles on, and on, about AA and is insufferable on the subject of booze. She has had a difficult life and recounts the many "dreadful" things she has experienced, but both before and after drinking herself into homeless destitution following the death of a lover she had been quite the barrister, at least in her telling. It therefore is a bit of a surprise that the brief she has written extolling herself is so unconvincing. source: https://youtu.be/P0smwl-D8F0
10:32

English cuisine

English cuisine

English cuisine
1:52

English Cuisine

English Cuisine

English Cuisine
Cooking class at Freshone
13:29

The British Food Taste Test (w/Sorted Food)

The British Food Taste Test (w/Sorted Food)

The British Food Taste Test (w/Sorted Food)
Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly/rlkommunity LIKE us on FACEBOOK! http://facebook.com/rhettandlink FOLLOW us on TWITTER! http://twitter.com/rhettandlink FOLLOW us on TUMBLR: http://rhettandlink.tumblr.com/ FOLLOW our INSTAGRAM - http://instagram.com/rhettandlink JOIN our circle on GOOGLE PLUS: https://plus.google.com/+rhettandlink Good Mythical Morning is available for download on iTunes! Video Podcast: http://bit.ly/xuJVPc Audio Podcast: http://bit.ly/zSewZ6 We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show "Good Mythical Morning" at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. - Rhett & Link Mail us stuff to our P.O. Box Go to http://rhettandlink.com/contact for details. CREDITS: Produced by Stevie Wynne Levine Writer, Producer, Camera: Edward Coleman Editor, Graphics: Morgan Locke Production Assistant: Alexander Punch Show Graphics Package and Lighting: Ben Eck Intro Motion Graphics: Digital Twigs http://www.digitaltwigs.com Intro Music: Pomplamoose http://www.youtube.com/pomplamoosemusic Set dresser: Cassie Cobb Set construction: Jason Inman Wheel music: http://www.royaltyfreemusiclibrary.com/ Microphone: The Mouse from Blue Microphones: http://www.bluemic.com/mouse/
56:42

Food Documentary Breakfast Special english subtitles

Food Documentary Breakfast Special english subtitles

Food Documentary Breakfast Special english subtitles
-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special english subtitles A celebration of great morning meals across America. Oh, bacon and eggs! Corned beef hash! Buckwheat pancakes! This BREAKFAST SPECIAL is a celebration of going out for breakfast! It’s risotto in Ohio, Scotch eggs in Oregon, congee or “jook” in San Francisco, and breakfast with a Cuban touch in Florida. It’s grits and gumbo in Georgia and a place to take your pooch in Portland. This documentary is part travelogue, part food show, part portrait of America as explained and enjoyed by people who get up early and find good food. Warning: This program may make you hungry and inspire you to go out for breakfast. 60 minutes Special features: A making-of video: “Cooking Up A Breakfast Special!” with more beautiful breakfasts! And unseen footage from other places with great morning meals!
4:00

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

Lamb shoulder chops with wild garlic salsa verde - English Cuisine
“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarsely chopped 2 red birdseye chillies, sliced 4 anchovy fillets in olive oil 2 tbsp fish sauce 1 tsp malt vinegar 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 5 minutes Preheat a charcoal barbecue to high. If using barbecue bricks, make sure you allow them to burn down and smoulder to avoid them imparting an unpleasant taste to the food. To make the salsa verde, pound the wild garlic leaves, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well. Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat. Once you turn the lamb, add the broccoli and asparagus and cook, turning regularly and basting with the salsa verde for 1½ minutes or until lightly charred. It will take less time to cook the asparagus as you want them still nice and crisp. Allow the lamb to rest for 5 minutes, then serve with the chargrilled asparagus and purple sprouting broccoli on top, drizzled with the remaining tasty salsa verde and scattered with garlic flowers.
2:58

Venison wild herbs potato Venison recipes - English Cuisine

Venison wild herbs potato Venison recipes - English Cuisine

Venison wild herbs potato Venison recipes - English Cuisine
“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettles, coarsely chopped 1 large handful elder leaves, coarsely chopped 1½ tsp juniper berries, crushed 1 tsp salt 1 tsp ground black pepper 60 ml (¼ cup) deer or veal jus 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Preheating time 2 hours You need to start your fire about 2 hours ahead of time. Dig a hole in the ground large enough to completely bury the rocks and leg of venison. Place 5 of the stones in the pit, followed by the fire starters and the wood. Light the fire, then once it begins to smoke add the rest of the rocks and leave to heat for 2 hours. Meanwhile, place the venison in a large baking tray. Combine the greens, crushed juniper berries, salt and pepper, then rub all over the venison and leave to marinate until the fire is ready. Place 2 sheets of heavy-duty foil about 60 cm long on top of each other to make a double layer. Place 5 bacon rashers side by side and vertically in the centre of the foil, the place the remaining rashers side by side and horizontally on top to create a criss-cross pattern. Put the venison leg on top of the bacon and spread the marinade all over the top. Scatter the potatoes around the venison, then bring all four sides of the foil into centre and seal well. Take care not to make any holes, as you want to keep all the juices in. Wet the muslin cloth, then wrap the whole foil parcel in the wet cloth. This helps prevent the meat burning during the long slow cooking time. Using protective gloves, take out 5 rocks out of the pit, then place the leg in the hole and cover with the hot rocks. Cover the rocks with soil, patting down the earth so no smoke can escape. This needs to now cook for a minimum of 4 hours. When the 4 hours has lapsed, dig up the top layer of soil - you should be able to see the steam coming up in puffs. Remove the rocks and the venison, then unwrap the meat and transfer to a platter. Serve with hot crusty bread.
2:50

British Food , English cuisine ,Yorkshire Puddings

British Food , English cuisine ,Yorkshire Puddings

British Food , English cuisine ,Yorkshire Puddings
Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog english cuisine birmingham english cuisine bbc english cuisine bad reputation english topic belarusian cuisine best english cuisine english british cuisine english cuisine canvey island english cuisine chicken english cuisine characteristics english cuisine culture english cuisine cookbooks english cuisine christmas english cuisine canvey english cuisine main course english country cuisine english canadian cuisine english cuisine dishes english cuisine desserts english cuisine dinner cuisine english dictionary cuisine english definition french english cuisine dictionary english cuisine main dish english cuisine is developed by the country temperate climate english cuisine essay english cuisine encompasses the cooking styles logical cuisine english edition carnets de cuisine english edition english cuisine - wikipedia the free encyclopedia easy english cuisine early english cuisine english gentry cuisine is english cuisine good great english cuisine cuisine gastronomique english english cuisine history english haute cuisine english subtitles haute cuisine historical english cuisine english cuisine is shaped english cuisine ingredients english cuisine influences english cuisine in australia english cuisine in nottingham english cuisine in manchester english cuisine in manila cuisine in english english indian cuisine english cuisine canvey island what is english cuisine is english cuisine good why is english cuisine so bad english cuisine list english cuisine lesson plan english cuisine lunch cuisine english lessons cuisine larousse english english cuisine menu cuisine english meaning english food menu english traditional music english traditional meals english recipe muffin english food meals english muffin recipe baked english medieval cuisine english recipes main course english cuisine nottingham english cuisine nyc english cuisine new york english national cuisine english cuisine restaurants nottingham northern england cuisine english national cuisine topic english national cuisine топик cuisine of english english translation of cuisine cuisine of english speaking countries english cuisine oxford history of english cuisine introduction of english cuisine list of english cuisine characteristics of english cuisine examples of english cuisine best of english cuisine types of english cuisine description of english cuisine features of english cuisine summary of english cuisine english cuisine presentation english cuisine ppt english cuisine pdf english cuisine portsmouth english cuisine prague escoffier la cuisine english pdf english pub cuisine cuisine english pronunciation english cuisine lesson plan english cuisine yorkshire pudding english cuisine quotes english cuisine quiz english cuisine restaurant english cuisine recipes english cuisine reputation english cuisine restaurants nottingham english renaissance cuisine english royal cuisine english cuisine bad reputation english cuisine recipes starters english and russian cuisine english recette cuisine english cuisine starters english cuisine soup english cuisine singapore english cuisine sydney english cuisine stereotype english cuisine sheffield english cuisine encompasses the cooking styles english style cuisine english seaside cuisine english cuisine is shaped english cuisine topic english food topic english traditional tales english food terms english traditional tea english food typical english food text english food tradition english food to australia english food types english food u english topics ukrainian cuisine english and ukrainian cuisine english cuisine vocabulary english cuisine video english vegetarian cuisine carnets de cuisine english version victorian english cuisine jasmine chinese cuisine english villa drive louisville ky english traditional xmas dinner english xmas food english xmas recipes traditional english xmas traditional english xmas cake traditional english xmas menu traditional english xmas pudding traditional english xmas carols traditional english xmas breakfast traditional english xmas meal english cuisine you tube english cuisine yorkshire pudding 10 english food top 10 english cuisine
3:50

Lardy cake - English Cuisine

Lardy cake - English Cuisine

Lardy cake - English Cuisine
“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 2 hours Lightly grease a 20 cm x 25 cm baking tin. Place the warm water in a jug, crumble in the yeast and stir until dissolved. Stand for 5 minutes or until foamy. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon of oil and combine until a soft dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and stand in a warm place to rise for 1 hour or until the dough has doubled in size. Punch the dough down to knock out the air, then turn out on to a lightly floured surface and knead for another couple of minutes or until smooth. Roll out into a rectangle about 1 cm-thick and dust with extra flour. Place the mixed spice, cinnamon and dried fruit in a bowl and toss to combine. Spread one third of the butter and one third of the lard over the top of the dough. Sprinkle one third of the caster sugar over the top, followed by one third of the dried fruit mixture. Bring the bottom third of the dough up towards the centre, then bring top third down and place on top of that layer and press gently. Give the dough a one half turn so that one of the short open ends is facing you and roll out into a rectangle again. Repeat the process twice more using the remaining butter, lard, sugar and dried fruit mixture. Place the dough in the baking tin, cover with a plastic bag and stand in a warm place for 1 hour or until doubled in size. Preheat the oven to 180ºC. Brush the cake with the extra oil and sprinkle with the granulated sugar. Score the top in a criss-cross fashion and bake for 30 minutes (or 45 minutes if cooking in an Aga) or until brown and sticky on top. Remove from the oven and serve warm.
1:29

Caron Cooper’s scones - English Cuisine

Caron Cooper’s scones - English Cuisine

Caron Cooper’s scones - English Cuisine
“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 10 minutes Preheat the oven to 180ºC. Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick. Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.
88:24

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

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Send this Playlist by SMS Email this Page Play All in FS Show More Related Videos

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9 British Dishes Everyone Should Try - Anglophenia Ep 2
British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom
The Food History Of England-the truth-historical documentary
The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's b...
English cuisine
English Cuisine
Cooking class at Freshone
The British Food Taste Test (w/Sorted Food)
Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly...
Food Documentary Breakfast Special english subtitles
-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special englis...
Lamb shoulder chops with wild garlic salsa verde - English Cuisine
“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarse...
Venison wild herbs potato Venison recipes - English Cuisine
“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettle...
British Food , English cuisine ,Yorkshire Puddings
Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog engli...
Lardy cake - English Cuisine
“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperatur...
Caron Cooper’s scones - English Cuisine
“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs ...
American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

9 British Dishes Everyone Should Try - Anglophenia Ep 2

9 British Dishes Everyone Should Try - Anglophenia Ep 2

Order: Reorder
Duration: 4:31
Updated: 22 May 2014
views: 406139

British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visi...

British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom

wn.com/9 British Dishes Everyone Should Try Anglophenia Ep 2

British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom

published: 22 May 2014
views: 406139

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary

Order: Reorder
Duration: 59:06
Updated: 22 Mar 2015
views: 11592

The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline...

The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's barely a restaurant without a properly packed breakfast menu these days. Restaurants such as Caravan and Canteen in London are putting breakfast at the centre of what they do and serving it for as long as they can. Maybe we still do eat breakfast, just in a more Maugham-like way. Emina has it that: "the health-inspired decline of the full English never quite happens. There's too big a sentimental connection. It's the last uncomplicated repository of English patriotism, and it tastes really nice." "Where and when we breakfast has definitely changed," says Bill Collison, founder of the eponymous Bill's, which does breakfast all day at its branches in Brighton and Lewes. "People tend to save the big traditional fryup for the weekend, but during the week we get a lot of people who work from home coming in for a late breakfast or a business brunch or wanting scrambled eggs or bacon sandwiches before going out in the evening." The full English breakfast does what it says on the tin. It includes the full range of food groups and it has proper provenance. Introduced in Victorian times, its consumption peaked in the 50s, when roughly half the British population started their day with a traditional breakfast, albeit one that began to evolve almost immediately, with regional variations, such as the addition of potato cake in Ireland and haggis in Scotland. There is still a last bastion of breakfast at breakfast time -- the B&B;. Medina Brock, who runs Brandy House farm on the Welsh/Shropshire border, says farmhouse breakfasts are a showcase for local food producers and regional diversity and are almost always taken up first thing. "Ninety-nine per cent of our guests want a breakfast, and the beauty of the meal is that while the basic components are the same, it will always taste different, depending on where the food is produced." So perhaps Maugham was right and we should all be breakfasting three times a day. Personally, I think once is enough, but not necessarily first thing. I like mine best after an evening out, at the no-frills Market Diner in Brighton. Clarissa Dickson Wright has written a new book in time for the Christmas season and it is a stinker. A History of English Food is in reality nothing of the kind, but instead substitutes speculation and snobbish reminiscence for any modicum of research or analysis. Judged by her memoir, Spilling the Beans, Dickson Wright is a mean old bird intent on settling scores, dropping names, taking credit and boasting. Even worse, she would appear to be one of those reformed alcoholics who rattles on, and on, about AA and is insufferable on the subject of booze. She has had a difficult life and recounts the many "dreadful" things she has experienced, but both before and after drinking herself into homeless destitution following the death of a lover she had been quite the barrister, at least in her telling. It therefore is a bit of a surprise that the brief she has written extolling herself is so unconvincing. source: https://youtu.be/P0smwl-D8F0

wn.com/The Food History Of England The Truth Historical Documentary

The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's barely a restaurant without a properly packed breakfast menu these days. Restaurants such as Caravan and Canteen in London are putting breakfast at the centre of what they do and serving it for as long as they can. Maybe we still do eat breakfast, just in a more Maugham-like way. Emina has it that: "the health-inspired decline of the full English never quite happens. There's too big a sentimental connection. It's the last uncomplicated repository of English patriotism, and it tastes really nice." "Where and when we breakfast has definitely changed," says Bill Collison, founder of the eponymous Bill's, which does breakfast all day at its branches in Brighton and Lewes. "People tend to save the big traditional fryup for the weekend, but during the week we get a lot of people who work from home coming in for a late breakfast or a business brunch or wanting scrambled eggs or bacon sandwiches before going out in the evening." The full English breakfast does what it says on the tin. It includes the full range of food groups and it has proper provenance. Introduced in Victorian times, its consumption peaked in the 50s, when roughly half the British population started their day with a traditional breakfast, albeit one that began to evolve almost immediately, with regional variations, such as the addition of potato cake in Ireland and haggis in Scotland. There is still a last bastion of breakfast at breakfast time -- the B&B;. Medina Brock, who runs Brandy House farm on the Welsh/Shropshire border, says farmhouse breakfasts are a showcase for local food producers and regional diversity and are almost always taken up first thing. "Ninety-nine per cent of our guests want a breakfast, and the beauty of the meal is that while the basic components are the same, it will always taste different, depending on where the food is produced." So perhaps Maugham was right and we should all be breakfasting three times a day. Personally, I think once is enough, but not necessarily first thing. I like mine best after an evening out, at the no-frills Market Diner in Brighton. Clarissa Dickson Wright has written a new book in time for the Christmas season and it is a stinker. A History of English Food is in reality nothing of the kind, but instead substitutes speculation and snobbish reminiscence for any modicum of research or analysis. Judged by her memoir, Spilling the Beans, Dickson Wright is a mean old bird intent on settling scores, dropping names, taking credit and boasting. Even worse, she would appear to be one of those reformed alcoholics who rattles on, and on, about AA and is insufferable on the subject of booze. She has had a difficult life and recounts the many "dreadful" things she has experienced, but both before and after drinking herself into homeless destitution following the death of a lover she had been quite the barrister, at least in her telling. It therefore is a bit of a surprise that the brief she has written extolling herself is so unconvincing. source: https://youtu.be/P0smwl-D8F0

published: 22 Mar 2015
views: 11592

English cuisine

English cuisine

Order: Reorder
Duration: 10:32
Updated: 23 Apr 2011
views: 4408

wn.com/English Cuisine

published: 23 Apr 2011
views: 4408

English Cuisine

English Cuisine

Order: Reorder
Duration: 1:52
Updated: 12 Mar 2015
views: 226

Cooking class at Freshone

Cooking class at Freshone

wn.com/English Cuisine

Cooking class at Freshone

published: 12 Mar 2015
views: 226

The British Food Taste Test (w/Sorted Food)

The British Food Taste Test (w/Sorted Food)

Order: Reorder
Duration: 13:29
Updated: 10 Oct 2014
views: 5861670

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda...

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly/rlkommunity LIKE us on FACEBOOK! http://facebook.com/rhettandlink FOLLOW us on TWITTER! http://twitter.com/rhettandlink FOLLOW us on TUMBLR: http://rhettandlink.tumblr.com/ FOLLOW our INSTAGRAM - http://instagram.com/rhettandlink JOIN our circle on GOOGLE PLUS: https://plus.google.com/+rhettandlink Good Mythical Morning is available for download on iTunes! Video Podcast: http://bit.ly/xuJVPc Audio Podcast: http://bit.ly/zSewZ6 We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show "Good Mythical Morning" at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. - Rhett & Link Mail us stuff to our P.O. Box Go to http://rhettandlink.com/contact for details. CREDITS: Produced by Stevie Wynne Levine Writer, Producer, Camera: Edward Coleman Editor, Graphics: Morgan Locke Production Assistant: Alexander Punch Show Graphics Package and Lighting: Ben Eck Intro Motion Graphics: Digital Twigs http://www.digitaltwigs.com Intro Music: Pomplamoose http://www.youtube.com/pomplamoosemusic Set dresser: Cassie Cobb Set construction: Jason Inman Wheel music: http://www.royaltyfreemusiclibrary.com/ Microphone: The Mouse from Blue Microphones: http://www.bluemic.com/mouse/

wn.com/The British Food Taste Test (W Sorted Food)

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly/rlkommunity LIKE us on FACEBOOK! http://facebook.com/rhettandlink FOLLOW us on TWITTER! http://twitter.com/rhettandlink FOLLOW us on TUMBLR: http://rhettandlink.tumblr.com/ FOLLOW our INSTAGRAM - http://instagram.com/rhettandlink JOIN our circle on GOOGLE PLUS: https://plus.google.com/+rhettandlink Good Mythical Morning is available for download on iTunes! Video Podcast: http://bit.ly/xuJVPc Audio Podcast: http://bit.ly/zSewZ6 We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show "Good Mythical Morning" at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. - Rhett & Link Mail us stuff to our P.O. Box Go to http://rhettandlink.com/contact for details. CREDITS: Produced by Stevie Wynne Levine Writer, Producer, Camera: Edward Coleman Editor, Graphics: Morgan Locke Production Assistant: Alexander Punch Show Graphics Package and Lighting: Ben Eck Intro Motion Graphics: Digital Twigs http://www.digitaltwigs.com Intro Music: Pomplamoose http://www.youtube.com/pomplamoosemusic Set dresser: Cassie Cobb Set construction: Jason Inman Wheel music: http://www.royaltyfreemusiclibrary.com/ Microphone: The Mouse from Blue Microphones: http://www.bluemic.com/mouse/

published: 10 Oct 2014
views: 5861670

Food Documentary Breakfast Special english subtitles

Food Documentary Breakfast Special english subtitles

Order: Reorder
Duration: 56:42
Updated: 06 Nov 2015
views: 26164

-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4...

-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special english subtitles A celebration of great morning meals across America. Oh, bacon and eggs! Corned beef hash! Buckwheat pancakes! This BREAKFAST SPECIAL is a celebration of going out for breakfast! It’s risotto in Ohio, Scotch eggs in Oregon, congee or “jook” in San Francisco, and breakfast with a Cuban touch in Florida. It’s grits and gumbo in Georgia and a place to take your pooch in Portland. This documentary is part travelogue, part food show, part portrait of America as explained and enjoyed by people who get up early and find good food. Warning: This program may make you hungry and inspire you to go out for breakfast. 60 minutes Special features: A making-of video: “Cooking Up A Breakfast Special!” with more beautiful breakfasts! And unseen footage from other places with great morning meals!

wn.com/Food Documentary Breakfast Special English Subtitles

-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special english subtitles A celebration of great morning meals across America. Oh, bacon and eggs! Corned beef hash! Buckwheat pancakes! This BREAKFAST SPECIAL is a celebration of going out for breakfast! It’s risotto in Ohio, Scotch eggs in Oregon, congee or “jook” in San Francisco, and breakfast with a Cuban touch in Florida. It’s grits and gumbo in Georgia and a place to take your pooch in Portland. This documentary is part travelogue, part food show, part portrait of America as explained and enjoyed by people who get up early and find good food. Warning: This program may make you hungry and inspire you to go out for breakfast. 60 minutes Special features: A making-of video: “Cooking Up A Breakfast Special!” with more beautiful breakfasts! And unseen footage from other places with great morning meals!

published: 06 Nov 2015
views: 26164

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

Order: Reorder
Duration: 4:00
Updated: 06 Aug 2015
views: 1606

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have aspa...

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarsely chopped 2 red birdseye chillies, sliced 4 anchovy fillets in olive oil 2 tbsp fish sauce 1 tsp malt vinegar 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 5 minutes Preheat a charcoal barbecue to high. If using barbecue bricks, make sure you allow them to burn down and smoulder to avoid them imparting an unpleasant taste to the food. To make the salsa verde, pound the wild garlic leaves, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well. Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat. Once you turn the lamb, add the broccoli and asparagus and cook, turning regularly and basting with the salsa verde for 1½ minutes or until lightly charred. It will take less time to cook the asparagus as you want them still nice and crisp. Allow the lamb to rest for 5 minutes, then serve with the chargrilled asparagus and purple sprouting broccoli on top, drizzled with the remaining tasty salsa verde and scattered with garlic flowers.

wn.com/Lamb Shoulder Chops With Wild Garlic Salsa Verde English Cuisine

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarsely chopped 2 red birdseye chillies, sliced 4 anchovy fillets in olive oil 2 tbsp fish sauce 1 tsp malt vinegar 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 5 minutes Preheat a charcoal barbecue to high. If using barbecue bricks, make sure you allow them to burn down and smoulder to avoid them imparting an unpleasant taste to the food. To make the salsa verde, pound the wild garlic leaves, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well. Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat. Once you turn the lamb, add the broccoli and asparagus and cook, turning regularly and basting with the salsa verde for 1½ minutes or until lightly charred. It will take less time to cook the asparagus as you want them still nice and crisp. Allow the lamb to rest for 5 minutes, then serve with the chargrilled asparagus and purple sprouting broccoli on top, drizzled with the remaining tasty salsa verde and scattered with garlic flowers.

published: 06 Aug 2015
views: 1606

Venison wild herbs potato Venison recipes - English Cuisine

Venison wild herbs potato Venison recipes - English Cuisine

Order: Reorder
Duration: 2:58
Updated: 04 Aug 2015
views: 866

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie ...

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettles, coarsely chopped 1 large handful elder leaves, coarsely chopped 1½ tsp juniper berries, crushed 1 tsp salt 1 tsp ground black pepper 60 ml (¼ cup) deer or veal jus 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Preheating time 2 hours You need to start your fire about 2 hours ahead of time. Dig a hole in the ground large enough to completely bury the rocks and leg of venison. Place 5 of the stones in the pit, followed by the fire starters and the wood. Light the fire, then once it begins to smoke add the rest of the rocks and leave to heat for 2 hours. Meanwhile, place the venison in a large baking tray. Combine the greens, crushed juniper berries, salt and pepper, then rub all over the venison and leave to marinate until the fire is ready. Place 2 sheets of heavy-duty foil about 60 cm long on top of each other to make a double layer. Place 5 bacon rashers side by side and vertically in the centre of the foil, the place the remaining rashers side by side and horizontally on top to create a criss-cross pattern. Put the venison leg on top of the bacon and spread the marinade all over the top. Scatter the potatoes around the venison, then bring all four sides of the foil into centre and seal well. Take care not to make any holes, as you want to keep all the juices in. Wet the muslin cloth, then wrap the whole foil parcel in the wet cloth. This helps prevent the meat burning during the long slow cooking time. Using protective gloves, take out 5 rocks out of the pit, then place the leg in the hole and cover with the hot rocks. Cover the rocks with soil, patting down the earth so no smoke can escape. This needs to now cook for a minimum of 4 hours. When the 4 hours has lapsed, dig up the top layer of soil - you should be able to see the steam coming up in puffs. Remove the rocks and the venison, then unwrap the meat and transfer to a platter. Serve with hot crusty bread.

wn.com/Venison Wild Herbs Potato Venison Recipes English Cuisine

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettles, coarsely chopped 1 large handful elder leaves, coarsely chopped 1½ tsp juniper berries, crushed 1 tsp salt 1 tsp ground black pepper 60 ml (¼ cup) deer or veal jus 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Preheating time 2 hours You need to start your fire about 2 hours ahead of time. Dig a hole in the ground large enough to completely bury the rocks and leg of venison. Place 5 of the stones in the pit, followed by the fire starters and the wood. Light the fire, then once it begins to smoke add the rest of the rocks and leave to heat for 2 hours. Meanwhile, place the venison in a large baking tray. Combine the greens, crushed juniper berries, salt and pepper, then rub all over the venison and leave to marinate until the fire is ready. Place 2 sheets of heavy-duty foil about 60 cm long on top of each other to make a double layer. Place 5 bacon rashers side by side and vertically in the centre of the foil, the place the remaining rashers side by side and horizontally on top to create a criss-cross pattern. Put the venison leg on top of the bacon and spread the marinade all over the top. Scatter the potatoes around the venison, then bring all four sides of the foil into centre and seal well. Take care not to make any holes, as you want to keep all the juices in. Wet the muslin cloth, then wrap the whole foil parcel in the wet cloth. This helps prevent the meat burning during the long slow cooking time. Using protective gloves, take out 5 rocks out of the pit, then place the leg in the hole and cover with the hot rocks. Cover the rocks with soil, patting down the earth so no smoke can escape. This needs to now cook for a minimum of 4 hours. When the 4 hours has lapsed, dig up the top layer of soil - you should be able to see the steam coming up in puffs. Remove the rocks and the venison, then unwrap the meat and transfer to a platter. Serve with hot crusty bread.

published: 04 Aug 2015
views: 866

British Food , English cuisine ,Yorkshire Puddings

British Food , English cuisine ,Yorkshire Puddings

Order: Reorder
Duration: 2:50
Updated: 27 Nov 2014
views: 1373

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuis...

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog english cuisine birmingham english cuisine bbc english cuisine bad reputation english topic belarusian cuisine best english cuisine english british cuisine english cuisine canvey island english cuisine chicken english cuisine characteristics english cuisine culture english cuisine cookbooks english cuisine christmas english cuisine canvey english cuisine main course english country cuisine english canadian cuisine english cuisine dishes english cuisine desserts english cuisine dinner cuisine english dictionary cuisine english definition french english cuisine dictionary english cuisine main dish english cuisine is developed by the country temperate climate english cuisine essay english cuisine encompasses the cooking styles logical cuisine english edition carnets de cuisine english edition english cuisine - wikipedia the free encyclopedia easy english cuisine early english cuisine english gentry cuisine is english cuisine good great english cuisine cuisine gastronomique english english cuisine history english haute cuisine english subtitles haute cuisine historical english cuisine english cuisine is shaped english cuisine ingredients english cuisine influences english cuisine in australia english cuisine in nottingham english cuisine in manchester english cuisine in manila cuisine in english english indian cuisine english cuisine canvey island what is english cuisine is english cuisine good why is english cuisine so bad english cuisine list english cuisine lesson plan english cuisine lunch cuisine english lessons cuisine larousse english english cuisine menu cuisine english meaning english food menu english traditional music english traditional meals english recipe muffin english food meals english muffin recipe baked english medieval cuisine english recipes main course english cuisine nottingham english cuisine nyc english cuisine new york english national cuisine english cuisine restaurants nottingham northern england cuisine english national cuisine topic english national cuisine топик cuisine of english english translation of cuisine cuisine of english speaking countries english cuisine oxford history of english cuisine introduction of english cuisine list of english cuisine characteristics of english cuisine examples of english cuisine best of english cuisine types of english cuisine description of english cuisine features of english cuisine summary of english cuisine english cuisine presentation english cuisine ppt english cuisine pdf english cuisine portsmouth english cuisine prague escoffier la cuisine english pdf english pub cuisine cuisine english pronunciation english cuisine lesson plan english cuisine yorkshire pudding english cuisine quotes english cuisine quiz english cuisine restaurant english cuisine recipes english cuisine reputation english cuisine restaurants nottingham english renaissance cuisine english royal cuisine english cuisine bad reputation english cuisine recipes starters english and russian cuisine english recette cuisine english cuisine starters english cuisine soup english cuisine singapore english cuisine sydney english cuisine stereotype english cuisine sheffield english cuisine encompasses the cooking styles english style cuisine english seaside cuisine english cuisine is shaped english cuisine topic english food topic english traditional tales english food terms english traditional tea english food typical english food text english food tradition english food to australia english food types english food u english topics ukrainian cuisine english and ukrainian cuisine english cuisine vocabulary english cuisine video english vegetarian cuisine carnets de cuisine english version victorian english cuisine jasmine chinese cuisine english villa drive louisville ky english traditional xmas dinner english xmas food english xmas recipes traditional english xmas traditional english xmas cake traditional english xmas menu traditional english xmas pudding traditional english xmas carols traditional english xmas breakfast traditional english xmas meal english cuisine you tube english cuisine yorkshire pudding 10 english food top 10 english cuisine

wn.com/British Food , English Cuisine ,Yorkshire Puddings

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog english cuisine birmingham english cuisine bbc english cuisine bad reputation english topic belarusian cuisine best english cuisine english british cuisine english cuisine canvey island english cuisine chicken english cuisine characteristics english cuisine culture english cuisine cookbooks english cuisine christmas english cuisine canvey english cuisine main course english country cuisine english canadian cuisine english cuisine dishes english cuisine desserts english cuisine dinner cuisine english dictionary cuisine english definition french english cuisine dictionary english cuisine main dish english cuisine is developed by the country temperate climate english cuisine essay english cuisine encompasses the cooking styles logical cuisine english edition carnets de cuisine english edition english cuisine - wikipedia the free encyclopedia easy english cuisine early english cuisine english gentry cuisine is english cuisine good great english cuisine cuisine gastronomique english english cuisine history english haute cuisine english subtitles haute cuisine historical english cuisine english cuisine is shaped english cuisine ingredients english cuisine influences english cuisine in australia english cuisine in nottingham english cuisine in manchester english cuisine in manila cuisine in english english indian cuisine english cuisine canvey island what is english cuisine is english cuisine good why is english cuisine so bad english cuisine list english cuisine lesson plan english cuisine lunch cuisine english lessons cuisine larousse english english cuisine menu cuisine english meaning english food menu english traditional music english traditional meals english recipe muffin english food meals english muffin recipe baked english medieval cuisine english recipes main course english cuisine nottingham english cuisine nyc english cuisine new york english national cuisine english cuisine restaurants nottingham northern england cuisine english national cuisine topic english national cuisine топик cuisine of english english translation of cuisine cuisine of english speaking countries english cuisine oxford history of english cuisine introduction of english cuisine list of english cuisine characteristics of english cuisine examples of english cuisine best of english cuisine types of english cuisine description of english cuisine features of english cuisine summary of english cuisine english cuisine presentation english cuisine ppt english cuisine pdf english cuisine portsmouth english cuisine prague escoffier la cuisine english pdf english pub cuisine cuisine english pronunciation english cuisine lesson plan english cuisine yorkshire pudding english cuisine quotes english cuisine quiz english cuisine restaurant english cuisine recipes english cuisine reputation english cuisine restaurants nottingham english renaissance cuisine english royal cuisine english cuisine bad reputation english cuisine recipes starters english and russian cuisine english recette cuisine english cuisine starters english cuisine soup english cuisine singapore english cuisine sydney english cuisine stereotype english cuisine sheffield english cuisine encompasses the cooking styles english style cuisine english seaside cuisine english cuisine is shaped english cuisine topic english food topic english traditional tales english food terms english traditional tea english food typical english food text english food tradition english food to australia english food types english food u english topics ukrainian cuisine english and ukrainian cuisine english cuisine vocabulary english cuisine video english vegetarian cuisine carnets de cuisine english version victorian english cuisine jasmine chinese cuisine english villa drive louisville ky english traditional xmas dinner english xmas food english xmas recipes traditional english xmas traditional english xmas cake traditional english xmas menu traditional english xmas pudding traditional english xmas carols traditional english xmas breakfast traditional english xmas meal english cuisine you tube english cuisine yorkshire pudding 10 english food top 10 english cuisine

published: 27 Nov 2014
views: 1373

Lardy cake - English Cuisine

Lardy cake - English Cuisine

Order: Reorder
Duration: 3:50
Updated: 08 Aug 2015
views: 855

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ...

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 2 hours Lightly grease a 20 cm x 25 cm baking tin. Place the warm water in a jug, crumble in the yeast and stir until dissolved. Stand for 5 minutes or until foamy. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon of oil and combine until a soft dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and stand in a warm place to rise for 1 hour or until the dough has doubled in size. Punch the dough down to knock out the air, then turn out on to a lightly floured surface and knead for another couple of minutes or until smooth. Roll out into a rectangle about 1 cm-thick and dust with extra flour. Place the mixed spice, cinnamon and dried fruit in a bowl and toss to combine. Spread one third of the butter and one third of the lard over the top of the dough. Sprinkle one third of the caster sugar over the top, followed by one third of the dried fruit mixture. Bring the bottom third of the dough up towards the centre, then bring top third down and place on top of that layer and press gently. Give the dough a one half turn so that one of the short open ends is facing you and roll out into a rectangle again. Repeat the process twice more using the remaining butter, lard, sugar and dried fruit mixture. Place the dough in the baking tin, cover with a plastic bag and stand in a warm place for 1 hour or until doubled in size. Preheat the oven to 180ºC. Brush the cake with the extra oil and sprinkle with the granulated sugar. Score the top in a criss-cross fashion and bake for 30 minutes (or 45 minutes if cooking in an Aga) or until brown and sticky on top. Remove from the oven and serve warm.

wn.com/Lardy Cake English Cuisine

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 2 hours Lightly grease a 20 cm x 25 cm baking tin. Place the warm water in a jug, crumble in the yeast and stir until dissolved. Stand for 5 minutes or until foamy. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon of oil and combine until a soft dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and stand in a warm place to rise for 1 hour or until the dough has doubled in size. Punch the dough down to knock out the air, then turn out on to a lightly floured surface and knead for another couple of minutes or until smooth. Roll out into a rectangle about 1 cm-thick and dust with extra flour. Place the mixed spice, cinnamon and dried fruit in a bowl and toss to combine. Spread one third of the butter and one third of the lard over the top of the dough. Sprinkle one third of the caster sugar over the top, followed by one third of the dried fruit mixture. Bring the bottom third of the dough up towards the centre, then bring top third down and place on top of that layer and press gently. Give the dough a one half turn so that one of the short open ends is facing you and roll out into a rectangle again. Repeat the process twice more using the remaining butter, lard, sugar and dried fruit mixture. Place the dough in the baking tin, cover with a plastic bag and stand in a warm place for 1 hour or until doubled in size. Preheat the oven to 180ºC. Brush the cake with the extra oil and sprinkle with the granulated sugar. Score the top in a criss-cross fashion and bake for 30 minutes (or 45 minutes if cooking in an Aga) or until brown and sticky on top. Remove from the oven and serve warm.

published: 08 Aug 2015
views: 855

Caron Cooper’s scones - English Cuisine

Caron Cooper’s scones - English Cuisine

Order: Reorder
Duration: 1:29
Updated: 07 Aug 2015
views: 470

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted...

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 10 minutes Preheat the oven to 180ºC. Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick. Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.

wn.com/Caron Cooper’S Scones English Cuisine

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 10 minutes Preheat the oven to 180ºC. Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick. Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.

published: 07 Aug 2015
views: 470

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

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Duration: 88:24
Updated: 16 Aug 2015
views: 2911

wn.com/American Cuisine 1998 (Jason Lee, Irene Jacob) Vo English

published: 16 Aug 2015
views: 2911

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4:31

9 British Dishes Everyone Should Try - Anglophenia Ep 2

British food has a bad reputation, but Siobhan Thompson's here to set the record straight,...

published: 22 May 2014

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9 British Dishes Everyone Should Try - Anglophenia Ep 2

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published: 22 May 2014
views: 406139

British food has a bad reputation, but Siobhan Thompson's here to set the record straight, offering nine tasty U.K. dishes that will quiet the naysayers. Visit the Anglophenia blog at http://www.bbcamerica.com/anglophenia Photos via Fotolia. Follow Anglophenia on Twitter: http://www.twitter.com/anglophenia Follow Anglophenia on Facebook: http://www.facebook.com/anglophenia Follow Anglophenia on Tumblr: http://anglophenia.tumblr.com Follow Siobhan Thompson on Twitter: http://www.twitter.com/vornietom

59:06

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary At the beginning of the 21st ...

published: 22 Mar 2015

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The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical documentary

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published: 22 Mar 2015
views: 11592

The Food History Of England-the truth-historical documentary At the beginning of the 21st century, reports have the full British breakfast supposedly in decline as our kitchens are full of cornflakes, and our journeys to work lined with places to grab a coffee and a bagel. "Breakfast menus have definitely seen a rise in dishes called things like 'proper porridge' and 'chef's granola'," says Seb Emina, author of The Breakfast Bible. And marketeers clearly see the fryup as in need of promotion: this week is farmhouse breakfast week in the UK, and in two weeks' time, the charity Winston's Wish is having its own Great British brekkie week. We get the message: stop flirting with muffins and skinny lattes, or cappuccinos and croissants, and bring back the bacon. But hang on a minute. There's barely a restaurant without a properly packed breakfast menu these days. Restaurants such as Caravan and Canteen in London are putting breakfast at the centre of what they do and serving it for as long as they can. Maybe we still do eat breakfast, just in a more Maugham-like way. Emina has it that: "the health-inspired decline of the full English never quite happens. There's too big a sentimental connection. It's the last uncomplicated repository of English patriotism, and it tastes really nice." "Where and when we breakfast has definitely changed," says Bill Collison, founder of the eponymous Bill's, which does breakfast all day at its branches in Brighton and Lewes. "People tend to save the big traditional fryup for the weekend, but during the week we get a lot of people who work from home coming in for a late breakfast or a business brunch or wanting scrambled eggs or bacon sandwiches before going out in the evening." The full English breakfast does what it says on the tin. It includes the full range of food groups and it has proper provenance. Introduced in Victorian times, its consumption peaked in the 50s, when roughly half the British population started their day with a traditional breakfast, albeit one that began to evolve almost immediately, with regional variations, such as the addition of potato cake in Ireland and haggis in Scotland. There is still a last bastion of breakfast at breakfast time -- the B&B;. Medina Brock, who runs Brandy House farm on the Welsh/Shropshire border, says farmhouse breakfasts are a showcase for local food producers and regional diversity and are almost always taken up first thing. "Ninety-nine per cent of our guests want a breakfast, and the beauty of the meal is that while the basic components are the same, it will always taste different, depending on where the food is produced." So perhaps Maugham was right and we should all be breakfasting three times a day. Personally, I think once is enough, but not necessarily first thing. I like mine best after an evening out, at the no-frills Market Diner in Brighton. Clarissa Dickson Wright has written a new book in time for the Christmas season and it is a stinker. A History of English Food is in reality nothing of the kind, but instead substitutes speculation and snobbish reminiscence for any modicum of research or analysis. Judged by her memoir, Spilling the Beans, Dickson Wright is a mean old bird intent on settling scores, dropping names, taking credit and boasting. Even worse, she would appear to be one of those reformed alcoholics who rattles on, and on, about AA and is insufferable on the subject of booze. She has had a difficult life and recounts the many "dreadful" things she has experienced, but both before and after drinking herself into homeless destitution following the death of a lover she had been quite the barrister, at least in her telling. It therefore is a bit of a surprise that the brief she has written extolling herself is so unconvincing. source: https://youtu.be/P0smwl-D8F0

10:32

English cuisine

published: 23 Apr 2011

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English cuisine

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published: 23 Apr 2011
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1:52

English Cuisine

Cooking class at Freshone

published: 12 Mar 2015

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English Cuisine

English Cuisine

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published: 12 Mar 2015
views: 226

Cooking class at Freshone

13:29

The British Food Taste Test (w/Sorted Food)

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://y...

published: 10 Oct 2014

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The British Food Taste Test (w/Sorted Food)

The British Food Taste Test (w/Sorted Food)

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published: 10 Oct 2014
views: 5861670

Sorted Food cooked us some strange British dishes! GMM #546! Good Mythical MORE: http://youtu.be/tBcpzXOAiMM For a free trial of Lynda.com go to - http://lynda.com/rhettandlink Check out Sorted Food - https://www.youtube.com/user/sortedfood SUBSCRIBE for daily episodes: http://bit.ly/subrl2 **** PREVIOUS episode: http://youtu.be/XbySo5U5vW0 NEXT episode: http://youtu.be/QovMNF2oTyk Get the GMM Coffee Mug! http://dftba.com/product/1bv/Good-Mythical-Morning-Mug Get the GMM Signed Poster plus the GMM T-shirt! http://dftba.com/artist/26/Rhett--Link MAIN YOUTUBE CHANNEL: http://youtube.com/rhettandlink Listen to Ear Biscuits! iTunes: https://itunes.apple.com/podcast/ear-biscuits/id717407884 SoundCloud: https://soundcloud.com/earbiscuits JOIN the RhettandLinKommunity! http://bit.ly/rlkommunity LIKE us on FACEBOOK! http://facebook.com/rhettandlink FOLLOW us on TWITTER! http://twitter.com/rhettandlink FOLLOW us on TUMBLR: http://rhettandlink.tumblr.com/ FOLLOW our INSTAGRAM - http://instagram.com/rhettandlink JOIN our circle on GOOGLE PLUS: https://plus.google.com/+rhettandlink Good Mythical Morning is available for download on iTunes! Video Podcast: http://bit.ly/xuJVPc Audio Podcast: http://bit.ly/zSewZ6 We are two Internetainers dedicated to giving you a daily dose of casual comedy every Monday-Friday on our show "Good Mythical Morning" at youtube.com/rhettandlink2. Thanks for making us a part of your daily routine. Be your mythical best, mythical beast. - Rhett & Link Mail us stuff to our P.O. Box Go to http://rhettandlink.com/contact for details. CREDITS: Produced by Stevie Wynne Levine Writer, Producer, Camera: Edward Coleman Editor, Graphics: Morgan Locke Production Assistant: Alexander Punch Show Graphics Package and Lighting: Ben Eck Intro Motion Graphics: Digital Twigs http://www.digitaltwigs.com Intro Music: Pomplamoose http://www.youtube.com/pomplamoosemusic Set dresser: Cassie Cobb Set construction: Jason Inman Wheel music: http://www.royaltyfreemusiclibrary.com/ Microphone: The Mouse from Blue Microphones: http://www.bluemic.com/mouse/

56:42

Food Documentary Breakfast Special english subtitles

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published: 06 Nov 2015

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Food Documentary Breakfast Special english subtitles

Food Documentary Breakfast Special english subtitles

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published: 06 Nov 2015
views: 26164

-------------------------------------------------------------------------------------------- Subscribe my channel NOW ► https://www.youtube.com/docuhdengsubtk4 Like us on Facebook ► https://www.facebook.com/Documentaryenglishsubtitles Follow us on Twitter ► https://twitter.com/DocuHDengsub Visit my blog ► http://docuhdengsub.tumblr.com/ -------------------------------------------------------------------------------------------- Check out my other documentary channels english subtitles: Documentary series english subtitles ► https://www.youtube.com/docuseriesengsubtk2 Nature DocuHD English Subtitles ► https://www.youtube.com/naturedocuhdengsubtk2 -------------------------------------------------------------------------------------------- Food Documentary Breakfast Special english subtitles A celebration of great morning meals across America. Oh, bacon and eggs! Corned beef hash! Buckwheat pancakes! This BREAKFAST SPECIAL is a celebration of going out for breakfast! It’s risotto in Ohio, Scotch eggs in Oregon, congee or “jook” in San Francisco, and breakfast with a Cuban touch in Florida. It’s grits and gumbo in Georgia and a place to take your pooch in Portland. This documentary is part travelogue, part food show, part portrait of America as explained and enjoyed by people who get up early and find good food. Warning: This program may make you hungry and inspire you to go out for breakfast. 60 minutes Special features: A making-of video: “Cooking Up A Breakfast Special!” with more beautiful breakfasts! And unseen footage from other places with great morning meals!

4:00

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal ...

published: 06 Aug 2015

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Lamb shoulder chops with wild garlic salsa verde - English Cuisine

Lamb shoulder chops with wild garlic salsa verde - English Cuisine

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published: 06 Aug 2015
views: 1606

“Being in Wiltshire during the spring was so inspiring as a chef that I used all seasonal and local produce to create this dish. I was lucky enough to have asparagus, purple sprouting broccoli, wild garlic flowers and spring lamb at my fingertips. If you can’t get your hands on wild garlic flowers, chive flowers are a good substitute.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 4 thin lamb shoulder chops 8 stalks purple sprouting broccoli or broccolini, trimmed and halved lengthways if thick 8 spears asparagus, trimmed 8 garlic flowers, to garnish Wild garlic salsa verde large handful wild garlic leaves small handful Vietnamese mint, coarsely chopped small handful basil leaves, coarsely chopped small handful parsley leaves, coarsely chopped small handful mint leaves, coarsely chopped 2 red birdseye chillies, sliced 4 anchovy fillets in olive oil 2 tbsp fish sauce 1 tsp malt vinegar 1 tsp lemon zest 1 tsp Dijon mustard pinch of salt and pepper 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 5 minutes Preheat a charcoal barbecue to high. If using barbecue bricks, make sure you allow them to burn down and smoulder to avoid them imparting an unpleasant taste to the food. To make the salsa verde, pound the wild garlic leaves, herbs and chilli in a mortar and pestle until a paste forms. Add the anchovies and 1 tablespoon of the anchovy oil, fish sauce, vinegar, mustard, salt and pepper and oil and combine well. Smother the lamb chops all over with the salsa verde. Cook for 3 minutes on each side for medium-rare, spreading with a little more salsa verde when you turn the meat. Once you turn the lamb, add the broccoli and asparagus and cook, turning regularly and basting with the salsa verde for 1½ minutes or until lightly charred. It will take less time to cook the asparagus as you want them still nice and crisp. Allow the lamb to rest for 5 minutes, then serve with the chargrilled asparagus and purple sprouting broccoli on top, drizzled with the remaining tasty salsa verde and scattered with garlic flowers.

2:58

Venison wild herbs potato Venison recipes - English Cuisine

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think ...

published: 04 Aug 2015

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Venison wild herbs potato Venison recipes - English Cuisine

Venison wild herbs potato Venison recipes - English Cuisine

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published: 04 Aug 2015
views: 866

“Vension is found in abundance in Wiltshire. It is very lean and full of flavour. I think should be eaten more across the world. When I asked deer hunter Jamie Corry what his favourite way to cook vension was, I was very surprised to hear that he used the hangi cooking method, which orginated in New Zealand. Slow cooking the meat in the hot rock pit makes for a super tender result. Believe me, it’s worth the wait.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 1 venison haunch (hind leg), butterflied and scored 10 rashers streaky bacon 8 new season potatoes 50 cm x 30 cm piece of muslin cloth For the fire 11 Scottish rocks or volcanic stones good burning wood, such as hazel tree Marinade 2 large handfuls wild garlic leaves, coarsely chopped 1 large handful stinging nettles, coarsely chopped 1 large handful elder leaves, coarsely chopped 1½ tsp juniper berries, crushed 1 tsp salt 1 tsp ground black pepper 60 ml (¼ cup) deer or veal jus 60 ml (¼ cup) olive oil Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Preheating time 2 hours You need to start your fire about 2 hours ahead of time. Dig a hole in the ground large enough to completely bury the rocks and leg of venison. Place 5 of the stones in the pit, followed by the fire starters and the wood. Light the fire, then once it begins to smoke add the rest of the rocks and leave to heat for 2 hours. Meanwhile, place the venison in a large baking tray. Combine the greens, crushed juniper berries, salt and pepper, then rub all over the venison and leave to marinate until the fire is ready. Place 2 sheets of heavy-duty foil about 60 cm long on top of each other to make a double layer. Place 5 bacon rashers side by side and vertically in the centre of the foil, the place the remaining rashers side by side and horizontally on top to create a criss-cross pattern. Put the venison leg on top of the bacon and spread the marinade all over the top. Scatter the potatoes around the venison, then bring all four sides of the foil into centre and seal well. Take care not to make any holes, as you want to keep all the juices in. Wet the muslin cloth, then wrap the whole foil parcel in the wet cloth. This helps prevent the meat burning during the long slow cooking time. Using protective gloves, take out 5 rocks out of the pit, then place the leg in the hole and cover with the hot rocks. Cover the rocks with soil, patting down the earth so no smoke can escape. This needs to now cook for a minimum of 4 hours. When the 4 hours has lapsed, dig up the top layer of soil - you should be able to see the steam coming up in puffs. Remove the rocks and the venison, then unwrap the meat and transfer to a platter. Serve with hot crusty bread.

2:50

British Food , English cuisine ,Yorkshire Puddings

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main ...

published: 27 Nov 2014

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British Food , English cuisine ,Yorkshire Puddings

British Food , English cuisine ,Yorkshire Puddings

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published: 27 Nov 2014
views: 1373

Link to: https://www.youtube.com/channelHAProduction english cuisine english cuisine main course english cuisine vocabulary english cuisine recipes english cuisine topic english cuisine history english cuisine wiki english cuisine menu english cuisine restaurant english cuisine starters english cuisine soup english cuisine recipes english cuisine desserts english cuisine bad english cuisine appetizers english cuisine appetizers english cuisine and meal traditions about english cuisine english cuisine fish and chips english cuisine in australia english and american cuisine cuisine agencée english cuisine americaine english subtitles english influence on australian cuisine cuisine américaine english english cuisine bad english cuisine book english cuisine breakfast english cuisine blog english cuisine birmingham english cuisine bbc english cuisine bad reputation english topic belarusian cuisine best english cuisine english british cuisine english cuisine canvey island english cuisine chicken english cuisine characteristics english cuisine culture english cuisine cookbooks english cuisine christmas english cuisine canvey english cuisine main course english country cuisine english canadian cuisine english cuisine dishes english cuisine desserts english cuisine dinner cuisine english dictionary cuisine english definition french english cuisine dictionary english cuisine main dish english cuisine is developed by the country temperate climate english cuisine essay english cuisine encompasses the cooking styles logical cuisine english edition carnets de cuisine english edition english cuisine - wikipedia the free encyclopedia easy english cuisine early english cuisine english gentry cuisine is english cuisine good great english cuisine cuisine gastronomique english english cuisine history english haute cuisine english subtitles haute cuisine historical english cuisine english cuisine is shaped english cuisine ingredients english cuisine influences english cuisine in australia english cuisine in nottingham english cuisine in manchester english cuisine in manila cuisine in english english indian cuisine english cuisine canvey island what is english cuisine is english cuisine good why is english cuisine so bad english cuisine list english cuisine lesson plan english cuisine lunch cuisine english lessons cuisine larousse english english cuisine menu cuisine english meaning english food menu english traditional music english traditional meals english recipe muffin english food meals english muffin recipe baked english medieval cuisine english recipes main course english cuisine nottingham english cuisine nyc english cuisine new york english national cuisine english cuisine restaurants nottingham northern england cuisine english national cuisine topic english national cuisine топик cuisine of english english translation of cuisine cuisine of english speaking countries english cuisine oxford history of english cuisine introduction of english cuisine list of english cuisine characteristics of english cuisine examples of english cuisine best of english cuisine types of english cuisine description of english cuisine features of english cuisine summary of english cuisine english cuisine presentation english cuisine ppt english cuisine pdf english cuisine portsmouth english cuisine prague escoffier la cuisine english pdf english pub cuisine cuisine english pronunciation english cuisine lesson plan english cuisine yorkshire pudding english cuisine quotes english cuisine quiz english cuisine restaurant english cuisine recipes english cuisine reputation english cuisine restaurants nottingham english renaissance cuisine english royal cuisine english cuisine bad reputation english cuisine recipes starters english and russian cuisine english recette cuisine english cuisine starters english cuisine soup english cuisine singapore english cuisine sydney english cuisine stereotype english cuisine sheffield english cuisine encompasses the cooking styles english style cuisine english seaside cuisine english cuisine is shaped english cuisine topic english food topic english traditional tales english food terms english traditional tea english food typical english food text english food tradition english food to australia english food types english food u english topics ukrainian cuisine english and ukrainian cuisine english cuisine vocabulary english cuisine video english vegetarian cuisine carnets de cuisine english version victorian english cuisine jasmine chinese cuisine english villa drive louisville ky english traditional xmas dinner english xmas food english xmas recipes traditional english xmas traditional english xmas cake traditional english xmas menu traditional english xmas pudding traditional english xmas carols traditional english xmas breakfast traditional english xmas meal english cuisine you tube english cuisine yorkshire pudding 10 english food top 10 english cuisine

3:50

Lardy cake - English Cuisine

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cak...

published: 08 Aug 2015

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Lardy cake - English Cuisine

Lardy cake - English Cuisine

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published: 08 Aug 2015
views: 855

“Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more like a sweet spiced bread thanks to the yeast. The main ingredient is lard which was used in large quantities and was readily available in the area as it is a by-product of the bacon industry that is famous in Wiltshire.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 300 ml lukewarm water 15 g fresh yeast 450 g (3 cups) strong plain bread flour, plus extra, for dusting 2 tsp salt 1 tsp mixed spice ¼ tsp ground cinnamon 225 g dried mixed fruit 1 tbsp vegetable oil, plus 1 tsp extra 50 g unsalted butter, softened 225 g lard, softened 100 g caster sugar 25 g granulated sugar Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 2 hours Lightly grease a 20 cm x 25 cm baking tin. Place the warm water in a jug, crumble in the yeast and stir until dissolved. Stand for 5 minutes or until foamy. Sift the flour and salt into a mixing bowl and make a well in the centre. Add the yeast mixture and 1 tablespoon of oil and combine until a soft dough comes together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and stand in a warm place to rise for 1 hour or until the dough has doubled in size. Punch the dough down to knock out the air, then turn out on to a lightly floured surface and knead for another couple of minutes or until smooth. Roll out into a rectangle about 1 cm-thick and dust with extra flour. Place the mixed spice, cinnamon and dried fruit in a bowl and toss to combine. Spread one third of the butter and one third of the lard over the top of the dough. Sprinkle one third of the caster sugar over the top, followed by one third of the dried fruit mixture. Bring the bottom third of the dough up towards the centre, then bring top third down and place on top of that layer and press gently. Give the dough a one half turn so that one of the short open ends is facing you and roll out into a rectangle again. Repeat the process twice more using the remaining butter, lard, sugar and dried fruit mixture. Place the dough in the baking tin, cover with a plastic bag and stand in a warm place for 1 hour or until doubled in size. Preheat the oven to 180ºC. Brush the cake with the extra oil and sprinkle with the granulated sugar. Score the top in a criss-cross fashion and bake for 30 minutes (or 45 minutes if cooking in an Aga) or until brown and sticky on top. Remove from the oven and serve warm.

1:29

Caron Cooper’s scones - English Cuisine

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential Bri...

published: 07 Aug 2015

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Caron Cooper’s scones - English Cuisine

Caron Cooper’s scones - English Cuisine

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published: 07 Aug 2015
views: 470

“This is a simple and rustic recipe for perfectly moist scones. For the quintessential British experience, it’s essential to serve your scones warm with clotted cream and jam. A good tip for keeping your scones moist during cooking is to place them close together on the baking tray.” Luke Nguyen, Luke Nguyen's United Kingdom Ingredients 225 g (1½ cups) plain flour 2½ tsp baking powder pinch of salt 40 g cold unsalted butter, chopped 1½ tbsp caster sugar 150 ml cold milk 1 egg yolk, lightly beaten with a dash of milk clotted cream and jam, to serve Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Resting time 10 minutes Preheat the oven to 180ºC. Sift the flour, baking powder and salt together into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar. Gradually add the milk and use a butter knife to stir the mixture until a soft but not sticky dough forms. Turn onto a lightly floured work surface and press out until about 2½ cm-thick. Using a 5 cm cutter, stamp out rounds of dough and place them close together on a baking tray. Brush the tops with the egg mixture and allow to rest for 10 minutes. Bake for 15-20 minutes or until golden. Serve warm with clotted cream and strawberry jam.

88:24

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

published: 16 Aug 2015

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American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

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published: 16 Aug 2015
views: 2911

9 British Dishes Everyone Should Try - Anglophenia Ep 2

9 British Dishes Everyone Should Try - Anglophenia...

The Food History Of England-the truth-historical documentary

The Food History Of England-the truth-historical d...

English cuisine

English cuisine...

English Cuisine

English Cuisine...

The British Food Taste Test (w/Sorted Food)

The British Food Taste Test (w/Sorted Food)...

Food Documentary Breakfast Special english subtitles

Food Documentary Breakfast Special english subtitl...

Lamb shoulder chops with wild garlic salsa verde - English C

Lamb shoulder chops with wild garlic salsa verde -...

Venison wild herbs potato Venison recipes - English Cuisin

Venison wild herbs potato Venison recipes - Engl...

British Food , English cuisine ,Yorkshire Puddings

British Food , English cuisine ,Yorkshire Puddings...

Lardy cake - English Cuisine

Lardy cake - English Cuisine...

Caron Cooper’s scones - English Cuisine

Caron Cooper’s scones - English Cuisine...

American Cuisine 1998 (Jason Lee, Irene Jacob) VO English

American Cuisine 1998 (Jason Lee, Irene Jacob) VO ...

photo: AP / Raphael Satter

Reporters are seen through a frosted glass partition at the EgyptAir counter at Charles de Gaulle Airport outside Paris on Thursday, May 19, 2016. (AP/Raphael Satter)

[UPDATE]: Egyptian Aviation Minister: Terrorist Attack Took Down EgyptAir Jet

Edit WorldNews.com 19 May 2016

Egyptian Aviation Minister Sherif Fathi said a terrorist attack was more likely to have taken down the missing EgyptAir aircraft early Thursday morning rather than technical failure, Gulf News Egypt reported. There were no known security concerns about passengers aboard the missing plane, but further checks are underway ... The plane was due to arrive at 3.05 a.m. local time....

photo: Creative Commons / Marc Nozell

Trump speaking in Manchester, New Hampshire 8 Feb 2016

Report: Defunct Trump University, Saudi Arabia Still Bring In Cash For Billionaire

Edit WorldNews.com 19 May 2016

The reports include estimates of his assets, income and debt since the beginning of 2015, the report said.In his 104-page filing, he’s listed as having 527 current job titles, most leadership roles in his multitude of companies. Trump claims he’s worth $10 billion, but the records show he has at least $1.47 billion in assets and at least $315 million in liabilities — although it’s possible his assets are worth as much as he says....

photo: Via YouTube

US B52 bomber crashes on Guam, all crew safe

US B52 bomber crashes on Guam, all crew safe

Edit Gulf News 19 May 2016

'Stratofortress' aircraft goes down shortly after take-off; all seven crew escape unharmed ... ....

photo: AP / Petros Karadjias

A crew member of the hijacked aircraft of EgyptAir is seen on the passenger steps after landing at Larnaca airport Tuesday, March 29, 2016.

EgyptAir flight with Briton among 66 on board 'crashed near Greek Med island'

Edit Belfast Telegraph 19 May 2016

A passenger plane travelling from Paris to Cairo with 66 people including a Briton on board crashed near the Greek Mediterranean island of Karpathos, according to reports ... Share Go To. Reports claim it crashed near Karpathos, which is around 50 miles east of Crete in the eastern Mediterranean ... ....

photo: Creative Commons / MadriCR

Moon, 03-06-2015 San José, Costa Rica

Hey Naysayers...Once In A Blue Moon A Reality Saturday

Edit WorldNews.com 19 May 2016

For those non-believers who say something will only happen “once in a blue moon,” get ready for it to happen.On Saturday, May 21, the moon will grow larger and will be full – making it a blue moon. The most common definition for a blue moon is a second full moon occurring in a calendar month. Most years have 12 full moons – or one per month....

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UK-Jewish chef sends English cuisine into space

Edit The Jerusalem Post 01 Apr 2016

Heston Blumenthal spent two years preparing the dishes for the English astronaut Tim Peake ... ....

Irish Pubs and Restaurants in Sacramento

Edit About.com 05 Feb 2016

Sacramento is fortunate to be home to many English and Irish pubs, which are great fun to visit around St ... From the ever-popular deVere’s Irish Pub to Churchill Arms in Folsom, there are plenty of places in the region to enjoy authentic UK cuisine ... Vegan friendly and featuring great perks like live music and free wi-fi, Fox & Goose is located in downtown Sacramento and serves authentic English cuisine....

All Blacks can't get enough of English pork pies

Edit NZ Herald 20 Oct 2015

If you're wondering about what's been fuelling the All Blacks success in the Rugby World Cup, it's partially thanks to classic English tucker. The team has enjoyed all sorts of traditional English cuisine as they travel across the... ....

Whitstable Oyster Company, restaurant review: 'A disappointing meal but the seafood seems to keep Chinese ...

Edit The Independent 20 Sep 2015

There are OK but expensive cocktails and an OK but expensive wine list, in keeping with an OK but expensive restaurant set up for tourists in search of “traditional” English cuisine. the irony being, of course, that those who know about traditional English ... Waxed, softer than cheddar and with a stronger aftertaste, this is a great English cheese....

Whitstable Oyster Company, restaurant review: 'A disappointing meal, but the Chinese diners seem very happy'

Edit The Independent 20 Sep 2015

There are OK but expensive cocktails and an OK but expensive wine list, in keeping with an OK but expensive restaurant set up for tourists in search of “traditional” English cuisine. the irony being, of course, that those who know about traditional English ... Waxed, softer than cheddar and with a stronger aftertaste, this is a great English cheese....

Starwood Hotels & Resorts Introduces Tribute Portfolio™ in Europe with Great Northern Hotel (Starwood Hotels ...

Edit Public Technologies 01 Sep 2015

Guests of the Great Northern can enjoy a variety of dining options that bring to life the ambiance and flavors of English cuisine ... cuisine in a decidedly design-focused setting; The GNH Bar, with its convivial nightlife in a stylish setting, offering the signature Lady Violet cocktail, paying homage to a former resident from the hotel's glory days....

Oceania Cruises Announces 2016 Culinary Creations Land Tours (Oceania Cruises Inc)

Edit Public Technologies 21 Aug 2015

During a three-night stay in London, guests will explore English cuisine through historical food markets, gourmet shops, traditional lunches and a hands-on cooking class ... Oceania Cruises offers the finest cuisine at sea, elegant accommodations and exceptional personalized service, all for an extraordinary value....

Upmarket line Oceania Cruises creates culinary land tours

Edit The Examiner 29 Jul 2015

In recent years, cuisine has taken center stage on many cruise lines that offer celebrity chef-inspired menus and dining venues, and shoreside excursions that immerse passengers in local foods and customs ... Here's a sampling of what to expect on Oceania's new tours. ... During a three-night stay in London, guests will explore English cuisine through historical food markets, gourmet shops, traditional lunches and a hands-on cooking class ... ....

What's In Your Curry Powder?

Edit About.com 30 Jun 2015

Cury, Currey, and Curry are English words used in discussing the origins of Curry, the Indian dish. Cury is an old English word used to describe English Cuisine, it has nothing to do with Indian Curries ... I believe that Currey evolved independently in Europe to describe Indian Cuisine as opposed to English Cuisine (Cury) ... What is Old English word Cury? ... ‘Cury’ was the Old English word meaning cuisine based on French ‘cuire’ meaning....

Would medieval food be considered tasty today

Edit Big News Network 16 May 2015

No. I have prepared food from recipes dating back through hundreds of years of English cuisine. The important thing to remember here is that there was no refrigeration and little ... ....

Would medieval food be considered tasty today?

Edit The Independent 16 May 2015

No. I have prepared food from recipes dating back through hundreds of years of English cuisine. The important thing to remember here is that there was no refrigeration and little understanding of food preservation ... Even the royals ate meat we would say had "turned" ... They did mine ... Keith Patton ... Grains were, unsurprisingly, a staple ... Much of it – just as with modern cuisine – will appeal to one person and not the next ... --> ... ....

Surrey StrEatery to hold fun day finale (Croydon London Borough Council)

Edit noodls 05 May 2015

(Source. Croydon London Borough Council). The Surrey StrEatery, Croydon's hub for foodies, will celebrate its six months of trading by holding a fun day ... It has been serving up a variety of international cuisines and held cookery demos, with dishes prepared using ingredients sourced from the nearby Surrey Street Market ... Notes to editors ... 1 ... 2 ... 3 ... 4 ... 5. Mum's the Chef - assorted wraps, curry goat with rice, and English cuisines. 6 ... (noodl....

Chef April Bloomfield builds a restaurant empire on 'anal rustic'

Edit The Guardian 30 Jan 2015

“The English kitchens are much more grown up, much more structured,” she says, “Whereas the American kitchens can be a little bit more flaky.” ... Where Bloomfield is decidedly English is in her cuisine ... Revamped English classics pop up on her menus from blood sausages to scrumpets, fish and chips to Scotch eggs, and all can be paired with a swill of hard cider....

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