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Best regional dishes around the UK

Posted on July 27 2012 in british food fortnight, local, regional, food, cooking, liverpool, yorkshire, cornwall, dishes

British Food Fortnight starts today! It’s a chance to share and try the best British recipes available. So what better way to celebrate than to try various regional dishes!

Don’t know where to start. Don’t worry, I’ve rounded up some of the best from around the country. Enjoy!

We start in Scotland, Haggis anyone? Sure, the description has put many people off from trying the dish, but how will you know you don’t like it if you don’t try it! It may very well be your favourite food! For those of you who don’t know, Haggis is a wonderful mixture of sheep’s liver, heart and lungs (yum) minced together with onion, suet and spices. This is then packaged in the sheep’s stomach!

We cross the border to Yorkshire; home of the Yorkshire pudding. The first recorded recipe was in 1737. It’s commonly served with a roast beef dish with gravy. There’s nothing more satisfying than filling up the ‘well’ and cutting it to watch the gravy drip out. They’re simple to make too; eggs, flour, milk, seasoning and drippings from the roast meat are all that are needed. There’s not a more authentic experience than trying a Yorkshire pudding at restaurants in Leeds.

Not far from Leeds is Liverpool, where the local dish is Scouse. This stew became popular when Scandinavian sailors would eat the dish at the Liverpool docks when trade was booming. Why was it so popular? It was cheap to make yet still very filling and tasty. Generally, lamb was used but the great thing about this stew is that you can substitute whatever is available to you such as leftovers. The vegetarian option is called Blind Scouse.

A trip into London and pie and mash can be found. This isn’t particularly weird; a side of jellied eels is however. The dish dates back as far as the 1800s. The London Thames were polluted and eels were the only things that survived! They are cooked in gelatine and served with a green sauce made from parsley.

Another trip over the border, but to Wales this time. While Cornish pasties have made their way around the country, having one in Cornwall is no comparison. You’ll know a Cornish pasty from its semi-circular or ‘D’ shape which is crimped on the side. It’s filled generously with beef, swede, potato and onion which is then lightly peppered.

After all of that food, you’ll probably want a drink to go with it! What about tea?

Comment on this post

food cooking 03/25/2013 12:42

Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.