Guidelines for this season’s London trends. We will focus on eternal values: those specialties on which the foundation of British cuisine will stand and stand.
British cuisine surprisingly combines imperial parade with the frugality of the rural outback. English is extremely stingy on the expression of emotions and nuances in relation to food.
A good half of the English menu goes under the same code word – pudding. “Black pudding” is called black pudding, “white” – pork stomach pressed into briquettes. There is a whole generation of casserole puddings. They are prepared from meat, fish and eggs in a water bath, in the stove or gut. More often, pudding is a dessert, it is served for dessert. It can be a pie, and a cupcake, and the likeness of thickened rice porridge. For example: Yorkshire pudding, Devonshire pudding, St. Patrick’s pudding, and Queen’s pudding. No wonder the British replace the question “What do we have for lunch?” With the more informative “What do we have for pudding?”. Shakespeare’s language degrades to the vocabulary of Elochka the Cannibal, should he touch on culinary issues. Kitchen historian Bee Wilson explains this laconicism by the fact that the British who lived in the colonies had in their servants natives who did not speak English well,
Fuel for subjects
Meaningful in words, the British rarely save on servings: a “full English breakfast” consists of bread, eggs, bacon, sausages, grilled tomatoes and mushrooms, black pudding and beans. About this set, Somerset Maugham said: “If you want to get enough at London pubs, have breakfast three times every day.” The empire, which ruled half the world, was supposed to have at its disposal simple hearty dishes, universal fuel for the stomachs. For example, fish and potatoes in a newspaper bag. Or the famous Leicestershire pie with pork, in which a crisp and a wrapper, and a pan. It is no coincidence that in the early 2000s both the recipe for the pie and the pigs of a unique Menton breed, the ham of which goes to his filling, were declared a national British heritage.
A pig in English cuisine is generally an almost sacred animal. Even the ironic Dickens looked at the pig poetically in love, arguing that the forms of a well-fed smooth pig are perfect, unlike a cow, which, to his taste, is always awkward and bony. The British chef Fergus Henderson, who created the St. John gastropub, appreciates pork for its sacrifice; it is edible from a penny to a tail, along with all the bones. Whole parts of a pig’s ham, other muscles and fat are dried, smoked, stewed and fried, and all intermediate skin, cartilage, scraps are turned into sausages. In English cuisine, pork can be found where you do not expect it at all: for example, shortbread dough for sweet cookies is kneaded here on melted lard. But the main forms of pork existence are meat pies. boiled pork ham, smoked bacon and rich stew.
- Fish & Chips is one of the pillars of English cuisine. Slicing fish lips in batter and rosy slices of potatoes, which are sent to the mouth from the bag of yesterday’s newspaper on the go, arouse not only the appetite of the British, but also a sense of pride in their country.
- Pikuli – a format for homemade blanks. Different chopped vegetables are pickled in one jar, anyway, because of the hellish amount of vinegar, there is no difference.
- Marmit – a paste of concentrated brewer’s yeast. They eat it with toast and love it not for taste, but for its rich vitamin content.
- Beans in tomato sauce are included in a traditional English breakfast with sausage, toast, bacon and egg. After this breakfast and lunch are not needed.
- The sausage in the dough is the main British fast food. It is called “toad in a mink” and served with mustard and onion gravy.