Project "British food traditions"

Contents

Annotation 3

Introduction 4

Chapter I. Theoretical part 5

1.1 Food as a reflection of national character 5

1.2. Typical British Table Products 6

1.3. Traditions in British meals 7

1.4. English tea 7

1.5. Picnic as an invention of the British 9

1.6. Mr. Mustard in the UK kitchen 10

1.7. Street food 11

1.8. Sandwich 12

1.9. Traditional food during the holidays 12

Chapter II. Practical part 15

Final part 16

References 17

Appendix1……………………………………………………………….………..19

Annotation

The project "British food traditions" introduces us to the habits and customs of the British in food and in meals.

The project type: informational and educational.

The product of the project: picture book «Recipes of traditional English cuisine".

This work teaches you to search for and use information resources necessary for solving educational and practical problems using ICT. The implementation of the project contributes to the development of cognitive and regulatory learning activities, develops creative and communicative abilities of children.

The project is informative in nature. It may be interesting to anyone who studies foreign languages and is interested in the culture of England and the UK. The author summarized the information on this topic and presented it in a fascinating and visual form, which will undoubtedly arouse the interest of schoolchildren and their parents. The material which was collected during the work concerning the meal peculiarities and culinary habits in the UK can be used at English lessons at school, as well as at extracurricular activities. 

Introduction

Each nation has its own cultural characteristics. The British stand apart among other nations due to their rich history and important role in the development of world civilization. In the UK, more than in any other European country, there is a commitment to the traditions, everyday life, and habits that have been established from the early time. This affects many aspects of the material and spiritual culture of the population.

When we speak about the inhabitants of the UK, first of all we remember their primness, restraint and composure. Meanwhile, after learning more about the culture and traditions of the British, we shall come to the conclusion that they are very friendly, responsive and cannot imagine their life without sports. Acquaintance with the traditions and customs of a particular country is always important for students of a foreign language. It helps to understand the realities of life of native speakers and their worldview better. This contributes to successful communication and mutual understanding of communication participants.

Thus, the topic of this project is relevant today. Having studied the gastronomic traditions, habits and customs of the British, it seems as if we are in their country and we are their guest. This may also be useful to us in the future when communicating with people from the UK.

The aim of the project is to explore the traditions and customs of the English in food.

Project tasks:

- to find out what products are traditionally prepared in the UK;

- to consider the British traditions of eating and drinking tea;

-to learn about the history of some traditional holiday dishes;

- to describe the most popular dishes of everyday cuisine;

- to make a recipe book.

The object of the study is the British food traditions.

The subject of the study is the peculiarities of eating and culinary habits in the UK.

Введение

У каждого народа есть свои культурные особенности. Британцы выделяются среди других народов своей богатой историей и важной ролью в развитии мировой цивилизации. В Великобритании, больше, чем в любой другой европейской стране, существует приверженность традициям, повседневной жизни и привычкам, которые были установлены с самого начала. Это затрагивает многие аспекты материальной и духовной культуры населения.

Когда мы говорим о жителях Великобритании, в первую очередь вспоминаем их чопорность, сдержанность и хладнокровие. Между тем, узнав больше о культуре и традициях британцев, мы придем к выводу, что они очень дружелюбны, отзывчивы и не могут представить свою жизнь без спорта. Знакомство с традициями и обычаями той или иной страны всегда важно для студентов, изучающих иностранный язык. Это помогает лучше понять реалии жизни носителей языка и их мировоззрение. Это способствует успешному общению и взаимопониманию участников общения.

Таким образом, тема этого проекта актуальна и сегодня. Изучив гастрономические традиции, привычки и обычаи англичан, создается впечатление, что мы находимся в их стране и являемся их гостем. Это также может быть полезно нам в будущем при общении с людьми из Великобритании.

Цель проекта - изучить традиции и обычаи англичан в еде.

Задачи проекта:

- узнать, какие продукты традиционно готовят в Великобритании;

- рассмотреть британские традиции еды и питья чая;

-узнать об истории некоторых традиционных праздничных блюд;

- описать самые популярные блюда повседневной кухни;

- чтобы сделать книгу рецептов.

Объектом исследования являются традиции британской кухни.

Предметом исследования являются особенности питания и кулинарных привычек в Великобритании.

Chapter I. Theoretical part

1. Food as a reflection of national character

In the Explanatory Dictionary of the Russian Language by S. I. Ozhegov, eating is treated as a synonym for food. Food is all products of plant and animal origin that are consumed by the human body. Experts distinguish 3 series of components in food: building component (protein and mineral salts); energy component (carbohydrates and fats) and regulatory component (vitamins, mineral components and fiber) [1].

Recently, food has begun to attract attention of cultural scientists, philosophers, sociologists, psychologists as a socio-cultural phenomenon. A huge amount of literature on cooking and dietetics is produced. There a lot of special TV programs devoted to cooking. For example, "Food, I love you", "Recipe for a million", "Eat at home", "Live delicious", "Let's go and eat", "Food alive and dead" and others. They also indicate the immoderate interest of the audience towards food. And this is not surprising, because food accompanies all significant events in a person's life - holidays, religious rites, weddings, funerals, housewarming and just meetings.

Long ago scientists have noted that different peoples and nations differ from each other not only in appearance, language, culture and life, but also have differences in food preferences and culinary habits. Thus, food acts as the most important means of awareness of cultural identity in the social space. So food passes from its own existence to the spiritual and cultural existence of a person [5].

The history of culture and everyday life of various peoples involves the use of a traditional set of food products and the traditions of their use. British cuisine is no exception. We shall look at the products typical of British cuisine and decide why exactly these products "came" to the British table, what contributed to this and what influence the climatic conditions of the region had.

1.2. Typical British table products

Of course, historically typical food products are closely related to the climate of the region. The natural conditions in the British Isles are more suitable for cattle farming than for farming. Mainly British crop production is represented by wheat and barley. Barley is used to make malt for the production of beer, as well as for the production of whiskey, but it is also used as food for livestock and the population. Potatoes and sugar beets are also grown. Fishing should also be noted.

Like in Russia, potatoes have become a common crop in the UK. But they are especially grown on the east coast of Scotland and England, as well as in Northern Ireland. Cabbage and fodder beets are grown here as food for livestock. However, there are not enough own resources for feeding livestock, so a lot of forage is imported from abroad [7].

Livestock farms are mostly located in the wetter western part of the country. Poultry farms are grouped around the largest consumption centers. Many years ago some breeds of cattle were bred in England. They became famous all over the world. In general, the breeding of highly productive beef and dairy cattle has become the main feature of British cattle farming [4].

So you see that the most typical products of the British table are standard and common for us ones such as meat (beef, chicken, pork, lamb), eggs, potatoes, beets, flour and cereal products.

1.3. Traditions in English Eating

The usual diet for the UK is the following: first breakfast, then lunch, tea and dinner in the evening. The British are very sensitive to food and always try to follow this regime.

If we have a look at breakfast, we shall see that the breakfast time in England is the same in other countries. The usual breakfast time is from 7 to 9 o'clock in the morning. Many people start it with classic oatmeal porridge. In England, they eat oatmeal with milk or cream, sometimes add sugar. The birthplace of oatmeal is Scotland. The Scots never add sugar to their porridge. After porridge they eat bacon and eggs, toast and jam, and drink tea or coffee. For a change, they also eat boiled eggs, chilled ham, and sometimes fish. [2]

Lunch and dinner in the UK are more or less the same concerning the amount and composition of the ingredients. Dinner is usually served at one o'clock in the afternoon. Many working people often go to a cafe or a restaurant at lunchtime. Lunch is a sacred rule. The British try not to miss the main meal. Lunch is a big high-calorie meal. It includes meat or fish, potatoes, various salads or fruit pudding. After dinner, about four o'clock in the afternoon, the English drink tea with a cake (sometimes with a cake), or one or two slices of bread with butter spread on it.

Dinner usually starts around six-thirty or a little later. In some English homes, dinner is the main meal. It can start with soup, followed by fish, fried chicken, potatoes, sometimes vegetables, fruit, and coffee. In other English families, on the contrary, lunch is the main meal, and in the evening only light meals is prepared in their home, such as bread and cheese, a cup of coffee, cocoa or fruit [11].

1.4. English tea

The English are a unique people with a historically established character. English traditions and customs are known all over the world. The English as well as representatives of any other countries have their own habits and special dishes.

Tea is something that really stands apart in the English food culture. English traditions imply a lot of tea. By the way, it is believed that the British invented tea with milk to change the taste characteristics of tea. This is partly true, but mainly, milk was added to the tea in order to cool the drink and to keep the porcelain from cracking.

5 o'clock tea is a world-famous expression that originally came from England. Usually it is drunk in the interval from 16: 00 to 18: 00 with small sandwiches. Tea for the British is not just a drink. It is a kind of a ritual. The culture of England can’t be imagined without tea. Perhaps, in terms of tea drinking the British should even compete with the Chinese.

The ‘five-o'clock’ tea standard was born thanks to the Duchess Anne of Bedford, who found it difficult to endure a long break between lunch and dinner. The Duchess requested that tea was served every day no later than 5 pm. It was served with delicious pastries. This tradition quickly took root among her friends and eventually became a national tradition of tea drinking in England.

At the end of the 19th century the tea ceremony in England was divided into solemn and ordinary components. The most famous and expensive hotels began to organize "Tea Dances", the purpose of which was to combine the prim tea ceremony with the refined but passionate Argentine tango. Such events are still held at the Waldorf Hilton hotel with an aristocratic scale preserving at the same time the smallest details of the ritual.

Tea drinking in English includes:

- Strong black tea (Chinese was considered too weak and almost not imported into the country).

- Special tea sets that have not lost their popularity even in modern Britain.

- Preheated milk or heavy cream.

- Tea treats: cupcakes and pies (especially "charlottes")," finger» cookies and tofi (delicious creamy sweets), sandwiches (triangular and rectangular) and bread. Butter, honey, several types of jam and sugar are also served at the table. Salty snacks are acceptable if they do not spoil the taste of the tea.

The love of tea has taken the form of meditation. The British escape from the hustle and bustle at the moments when they brew fragrant tea and consider the rest inferior, if it is not brightened up with their favorite drink [10].

1.5. Picnic as an invention of the British

If we turn to the roots of the word "picnic", we may say that it comes from the French words "picquer" — "to prick" and "nique" — "a certain little thing". Here comes a parallel with the fact that small pieces of meat are just impaled on skewers. This linguistic observation makes us think that the French were the inventors of the picnic. However, the British can’t agree with this. More precisely, the Cambridge philologists will disagree. According to their version, the word "picnic" comes from the English "pick" — "cling" or "grab". And they consider the phenomenon itself to be their own invention.

The word was invented by the French, but the phenomenon itself was invented by the British. Originally in England, a picnic was the logical and most welcome conclusion of a successful hunt. There founded a cozy corner somewhere deep in the forest, where people build a camp and a fire and roasted the newly skinned and butchered prey on the open fire. British aristocrats claim that they were the first to use plaid blankets and baskets-chests for food.

The tradition of arranging outdoor meals appeared in Great Britain in the XIV century. Noble Englishmen arranged hunting in the wood and during the rest they gathered real feasts right in the open air. But the word ‘picnic’ didn't exist then. It appeared in the middle of the XVIII century. In Victorian times there was a tradition to take food from home when going for a long walk.

In 1871 the Weekend Act was introduced in the United Kingdom. Then the tradition of picnics became even stronger. There were even special trains on which representatives of the middle class went to the country. They were called ‘picnic trains’. In those days food was brought in baskets. Everything was packed in wax-soaked napkins called ‘paraffin papers’. The food was eaten from wooden plates [9].

At the beginning of the XX century the British began to bring sandwiches to picnics. It has been a traditional picnic food ever since. And the British still put everything in baskets. It’s both convenient and romantic. By the way, picnic baskets were invented by the British. Moreover, this item was patented by the Mertens trading house in 1840. Modern picnic baskets have compartments for plates, cups and cutlery, special cases and leather straps, places for salt shakers, jars of spices, knives. And some models have folding tables. Many British have special folding chairs and picnic tables that are convenient to take with you. But the classic British picnic takes place on the grass or on a blanket.

In the UK they often organize mass picnics. These are outdoor events during which you can sit on the grass, eat and relax and listen to some music, dance and watch fireworks at the same time. If you arrive in the UK in summer, do not forget to arrange this wonderful English entertainment. Go on a picnic! [12].

1.6. Mr. Mustard in the UK kitchen

In England mustard appeared in the XII century. The first written mention of mustard is in the book ‘The Form of Cury’ written by the cook of King Richard II.

In England mustard seeds were crushed and sprinkled on the food like salt or pepper. To store the mustard seeds they were mixed with flour, cinnamon and water and were turned into balls of the mustard dough and dried. Then the balls were turned into a mustard paste by soaking them in vinegar, wine or cider.

The best mustard in England was mustard with horseradish, which was made in Tewkesbury and taken to London and other parts of England. This mustard was even mentioned in Shakespeare's play "Henry IV".

On the foreign market traditional English mustard has been represented by Colman's for a hundred years, whose traditional design-bright yellow jars with a bull's head on the label and red lettering-is the most recognizable. A well-known brand of traditional English mustard-Taylor- still retains the traditional recipe and packaging-bottles of dark glass [4].

The sharpness of English mustard can be from medium to strong, because the amount of mustard flour in it is generally higher than in French mustard.

Very popular are the pictures with Mr. Mustard created by the Sam Touft. Being a master of fine drawing, she with English irony tells about the life and adventures of Mr. Mustard’s family. These drawings are kind and give good mood to the viewer.

1.7. Street food

Despite the fact that there is a mixture of cultures and culinary national traditions, the British "fast food" has its own characteristics and remains unchanged for decades.

English fast food is associated primarily with fried fish and French fries (fish and chips). For this dish small pieces of cod or haddock are dipped in batter and fried in boiling oil. The pieces of fish are placed together with the French fries in a cone made of thick paper. Previously, packaging for street food was made from newspapers, so now many establishments imitate this tradition by selling "fish and chips" in newspaper-printed cones. This dish is added with a side dish of stewed beans, pea puree and pickled vegetables.

The next typical representative of English street food is puddings with chopped beef and kidneys (steak and kidney pudding). The dough in its composition has a large amount of fat. Pudding with filling and broth is prepared for a couple of hours. This is a very satisfying and very specific dish [3].

Another popular fast street food dish in England is «toad in the hole "or" sausage toad ". Pork sausages are dipped in batter and baked. Perhaps the name is due to the fact that the sausages slightly peek out of the dough after baking.

A good illustratation of the traditions of the famous English fast food is "chicken tikka masala". Some people believe that this dish has Indian roots. Chicken pieces are marinated in yogurt and then baked in the oven. This dish is served with masala sauce, which consists of tomatoes, cream and spices.

1.8. Sandwich

A popular food in the UK is sandwich. The name this snack which has become familiar to us is also the name of a city in the United Kingdom. The history of the creation of the first sandwich is simple and owes its appearance to John Montagu, the Earl of Sandwich.

Legend says that John Montague was a gambling man. He spent a lot of time at the card table. Once he played cribbage and didn’t want to stop for a meal. Not to dirty the cards Count Sandwich ordered to bring him meat "wrapped" in slices of bread on both sides. John's colleagues at the card table liked this “convenient” idea and they also began to order "the same as Sandwich! ». The sandwich allowed you to satisfy your hunger without stopping the gambling, and this was its main advantage.

After the appearance of a sandwich in the gastronomic arena, it has long been an attribute of men's clubs. At home, the guests were offered completely different treats. When the sandwiches finally reached the tea tables in decent homes (towards the end of the XIX century), their purpose changed quite radically.

The most popular sandwich in the UK is the cucumber sandwich. In the United Kingdom, cucumber sandwiches are usually served with hot tea. According to the classic recipe, the shape of sandwiches should be in the form of triangles. But today there are a lot of variants of sandwiches both in shape (square, triangular, round, finger) and in filling. One of the most famous is the classic British cucumber sandwich. To a certain extent it is the hallmark of British cuisine. It is an extraordinarily charismatic true Brit, refreshing at any time of the year. [14]

1.9. Traditional food during the holidays

For the English Catholic Christmas is a special family holiday. It is a day when the whole family gathers together for a festive Christmas dinner or lunch. The hostess of the house tries to surprise everyone with her culinary talents.

As in other countries in Britain it is considered that as Christmas will pass, so the next year will pass. So everyone tries to relax and have a lot of fun and a lot of delicious food on the table [7]. Very often Christmas dinner starts quite early, just after lunch time. Special attention is paid to the traditions and customs of the English when they are at the table. Moreover, before putting the bird on the table, it was decorated with its own feathers and its beak was painted with golden paint. Now meat dishes on Christmas tables are usually represented by fried or stuffed turkey.

The true queen of Christmas dinner is a turkey poured with gooseberry sauce. After the main meat dish is served on the table, the host cuts it up and puts it on the guests ' plates.

Besides a turkey the following dishes are traditional for the Christmas table: "pigs in a blanket" or sausages in bacon with hot cranberry sauce, roast beef with vegetables, vegetable soup (although soup is quite a rare guest on the festive table), fresh oysters with sauce and red caviar, steak with onion rings and mushroom sauce, chicken breast.

As a side dish, baked potatoes served directly from the oven, Brussels sprouts with cheese, egg and bacon, fresh or baked vegetables are common.

During Christmas there are always typical English dishes on the table. For example, Yorkshire ham, veal kidney casserole, duck pate, lamb roast, poultry pies, kebben cheese. There on the table are Christmas oatcakes, which the English eat by dipping them in sweet hot nutmeg or cranberry sauce.

The variety of desserts at Christmas dinners in England is a reason for a special conversation. The main Christmas dessert is considered to be a Christmas pudding or plum pudding. Previously, they simply prepared oatmeal porridge with fruit, but instead of milk or water, they used meat broth. This dish was called plum porridge.

Puddings are stuffed with raisins, honey, bread crumbs, prunes, vanilla and almonds. And even the very preparation of pudding is considered a family tradition. It is prepared by the whole family and the recipe is inherited.

Then during the festive dinner everyone finds something in their pudding which means some prediction: a coin means wealth, a ring means marriage, a button means a bachelor life for a young guy and a thimble means an unmarried life for a girl.

Now more often only coins and some jewelry are put into the pudding to attract good luck. Before serving this festive dessert is poured with cognac or rum and set on fire [2].

Also on the tables of the British other sweets are presented during the festive dinner. They are shortbread cake, baked apples, ginger cookies, gingerbread men and gingerbread houses, baked chestnuts with cranberry sauce, sweet rolls, fruit cupcakes with candied fruits, dried fruits and nuts, cream cookies and almond pies. Here everyone will find a treat to taste.

Chapter II. Practical part

As a practical part of the project we offer you a book of recipes of the most popular dishes that were mentioned in the theoretical part.

The recipe book in details describes the English breakfast, the method of making tea for a traditional tea party, the recipe of white mustard sauce, dishes from the street menu such as toad in a mink, «fish and chips" and recipes of sandwiches and Christmas dishes.

This book of recipes is intended for a wide range of people who want to improve the food culture, diversify their diet and learn about the food traditions in of other people.

Final part

The purpose of this work was to study the traditions and customs of the British in food. The aim was achieved. There were found out what products are traditionally prepared in the UK. There were analyzed the British traditions of eating and drinking tea. There were described the history of the appearance of some traditional festive dishes and the most popular dishes of everyday cuisine. And at the end of this work there was made a recipe book.

This work and the book "Recipes of traditional British cuisine" will be useful to anyone who is interested in British culture and traditions, loves cooking and would like to prepare a traditional dish of British cuisine.

References

1. Antyukhina A.V. Food as a form of cultural identification / / Scientific and methodological electronic journal "Concept". - 2015. - Vol. 8. - P. 246-250. - URL: http://e-koncept.ru/2015/65050.htm.

2. Vitkovskaya S. Features of the cuisine of the peoples of the world. - Moscow: Astrel, 2003. - 321.

Electronic resources:

1. https://lifxil.ru/kuxnya-velikobritanii-nacionalnye-i-tradicionnye-blyuda/

2. http://xcook.info/anglijskaja-kuhnja

3. http://panorama-rest.com/anglijskaya-kuxnya-restoran-panorama

4. http://englishgid.ru/o-strane/kitchen/kuxnya.html

5. http://infourok.ru/proektnaya_rabota_kulinarnye_tradicii_velikobritanii-110282.htm

6. http://www.langinfo.ru/interesnye-stati-ob-angliiskom-jazyke/puteshestvuja-po-velikobritanii/vremja-priema-pischi-v-britanii.html

7. http://www.russianfood.com/themes/?po

8. http://allgreatbritain.ru/culture/кухня-англии/

9. http://www.studing.od.ua/anglijskaya-kuxnya/

10. http://angliyu.org.ru/index.php/2012-08-10-16-25-43

11. http://mycorso.ru/mediacard.aspx?mc=988

12. https://nourriture.ru/interesnoe-o-ede/1439790/

Appendix1

Preface

Are you a professional cook or only the beginner? Then use recipes from this book. It can be useful for housewives, novice or young cooks who want to learn some recipes of British cuisine. Here you can find detailed description and illustrations of cooking of simple dishes in English and in Russian. Following these recommendations, you will be able to diversify your daily menu and surprise your friends and family.

STREET FOOD

Toad in the Hole

Ingredients

8 pork sausages, 1 tbs vegetable oil, 2 cups all-purpose (plain) flour, 2 eggs, beaten, approx 1 1/2 cup milk and water (about half of each), salt and pepper to taste. Method

1. Preheat oven to 425 deg F (220 deg C). Put sausages in a large shallow oven proof dish or pan. It should be about 2ins deep and large enough for all 8 sausages without squashing them together. Place in the oven so the sausages can start to brown.

2. Sift the flour, salt and pepper into a bowl, then make a well in the centre. Add the eggs and a little milk. You can use an electric mixer at this point, and slowly mix the ingredients into a paste. Gradually, add more liquid, beating all the time. Keep adding liquid until the batter is of a pouring consistency but not too thin even if you have some liquid left.

3. Beat hard until there are small bubbles all over the surface of the batter. You need to get plenty of air into it so that it rises well.

4. Remove the dish from the oven, turn the sausages over so the other side can brown, then pour over the batter. Place in the oven and bake for about 40 minutes until the batter is well risen and brown.

5. Serve immediately with onion gravy and vegetables.

«Жаба в норе»

Ингредиенты:

8 свиных колбас, 1 столовая ложка растительного масла, 2 стакана универсальной (простой) муки, 2 яйца, взбитые, приблизительно 1 1/2 стакана молока и воды (примерно половина каждого), соль и перец по вкусу.

Приготовление

1. Разогрейте духовку до 425 ° F (220 ° C). Положите сосиски в большую неглубокую духовку или сковороду. Он должен быть около 2 дюймов глубиной и достаточно большим для всех 8 сосисок, не раздавливая их вместе. Поставьте в духовку, чтобы сосиски начали подрумяниваться.

2. Просейте муку, соль и перец в миску, затем сделайте углубление в центре. Добавьте яйца и немного молока. В этот момент вы можете использовать электрический миксер и медленно смешивать ингредиенты в пасту. Постепенно добавляйте больше жидкости, все время взбивая. Продолжайте добавлять жидкость, пока тесто не станет жидким, но не слишком тонким, даже если у вас осталось немного жидкости.

3. Сильно взбивайте, пока на поверхности теста не появятся мелкие пузырьки. Вам нужно набрать в него побольше воздуха, чтобы он хорошо поднимался.

4. Выньте блюдо из духовки, переверните сосиски так, чтобы другая сторона могла подрумяниться, затем вылейте тесто. Поставьте в духовку и выпекайте около 40 минут, пока тесто хорошо не поднимется и не подрумянится.

5. Подавать сразу с луковым соусом и овощами.

FISH AND CHIPS

Ingredients: For the Fish: 7 tablespoons/55 grams all-purpose flour, divided; 7 tablespoons/55 grams cornstarch; 1 teaspoon baking powder; sea salt, to taste; 1 pinch black pepper, to taste; 1/3 cup dark beer, cold; 1/3 cup sparkling water, cold; 4 (7-ounce) fish fillets (thick, white fish);

For the Chips: 2 pounds potatoes, peeled; 1 quart/1 liter vegetable oil (or lard), for frying.

Gather the ingredients. Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour. Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes. Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed. Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter, coating the entire fillet. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot. Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt. Serve immediately with the hot fish accompanied by your favorite condiment.

РЫБА И ЖАРЕНЫЙ КАРТОФЕЛЬ

Ингредиенты: для рыбы: 7 столовых ложек/55 г универсальной муки, разделенной; 7 столовых ложек/55 г кукурузного крахмала; 1 чайная ложка разрыхлителя; морская соль по вкусу; 1 щепотка черного перца по вкусу; 1/3 стакана темного пива, холодного; 1/3 стакана газированной воды, холодной; 4 (7 унций) рыбного филе (толстая белая рыба); Для чипсов: 2 фунта картофеля, очищенного от кожуры; 1 литр растительного масла (или свиного сала), для жарки.

ПРИГОТОВЛЕНИЕ:

Соберите ингредиенты. Отложите в сторону 2 столовые ложки муки. В большой вместительной миске смешайте оставшуюся муку с кукурузным крахмалом и разрыхлителем. Слегка приправьте крошечной щепоткой соли и перца. Используя вилку для непрерывного взбивания, добавьте пиво и газированную воду в мучную смесь и продолжайте перемешивать, пока не получите густое, гладкое тесто. Поставьте тесто в холодильник на отдых от 30 минут до 1 часа. Тем временем нарежьте картофель ломтиками толщиной чуть меньше 1/2 дюйма, а затем нарежьте их на чипсы шириной 1/2 дюйма. Положите чипсы в дуршлаг и промойте под холодной проточной водой. Положите промытые чипсы в кастрюлю с холодной водой. Доведите до слабого кипения и варите на медленном огне 3-4 минуты. Тщательно слейте воду через дуршлаг, затем обсушите бумажными полотенцами. Храните в холодильнике, накрытом бумажными полотенцами, до тех пор, пока это не понадобится. Тем временем выложите рыбное филе на бумажное полотенце и обсушите. Слегка приправьте солью. Нагрейте масло до 350 F во фритюрнице или большой глубокой кастрюле. Жарьте чипсы по несколько горстей за раз в жире около 2 минут. Не коричневейте их. Как только чипсы слегка сварятся, выньте их из жира и слейте. Держись в стороне. Положите в неглубокую миску 2 столовые ложки муки, оставшейся от замеса теста. Бросьте каждое рыбное филе в муку и стряхните излишки. Окуните в тесто, покрывая им все филе. Убедитесь, что температура масла по-прежнему составляет 350 F. Осторожно опустите каждое филе в горячее масло. Жарить примерно 8 минут или до тех пор, пока тесто не станет хрустящим и золотистым, время от времени переворачивая филе большой шумовкой. После приготовления филе вынуть из горячего масла и слить на бумажные полотенца. Посыпать солью. Накрыть жиронепроницаемой бумагой (пергаментной бумагой) и держать в горячем состоянии. Нагрейте масло до 400 F, затем обжарьте чипсы до золотистого цвета и хрустящей корочки, или около 5 минут. Вынуть из масла и слить. Приправить солью. Подавайте сразу же с горячей рыбой в сопровождении вашей любимой приправы.

TRADITIONAL ENGLISH TEA

To brew traditional English tea, you need to warm up the kettle well and rinse it with boiling water. Then pour the tea leaves in the calculation of one spoon (teaspoon) per cup and an additional spoon per teapot. Then pour boiling water and leave to infuse for five minutes. You can cover the spout of the kettle with a napkin so that the aroma does not come out. Green tea is brewed longer, it can be left for 10 minutes. Cups before pouring should also be warmed up, pour hot into them (but not boiled!) milk, and then tea.

Для того, чтобы заварить традиционный английский чай нужно хорошо прогреть чайник, ополоснуть его кипятком. Затем засыпать заварку в расчёте одна ложка (чайная) на чашку и дополнительно ложка на чайник. Затем залить кипятком и оставить настояться на пять минут. Можно прикрыть салфеткой носик чайника, чтобы не выходил аромат. Зелёный чай заваривается дольше, его можно оставить на 10 минут. Чашки перед разливом тоже стоит прогреть, налить в них горячее (но не кипяченое!) молоко, а затем чай.

ENGLISH MUSTARD SAUCE

Ingredients: Onion 2 pcs., White wine 150 ml, Bay leaf 1 pc., Brown sugar 2 tsp, Mustard 2 tbsp, Mustard seeds 1 tbsp, Sour cream 200 ml.

Cooking method: Chop the onion. Combine the onion, wine, bay leaf and sugar in a saucepan and place over medium heat. Cook over low heat until the volume of wine is reduced by half. Add mustard and sour cream. Stir gently. Serve warm or cold.

Ингредиенты: репчатый лук 2 шт., белое вино150 мл, лавровый лист 1 шт., коричневый сахар 2 ч. л., горчица 2 ст. л., семена горчицы 1 ст. л., сметана200 мл.

Способ приготовления:

Лук измельчите. Смешайте лук, вино, лавровый лист и сахар в кастрюле и поставьте на средний огонь. Варите на медленном огне до тех пор, пока объем вина не уменьшится вдвое. Добавьте горчицу и сметану. Аккуратно размешайте. Подавайте теплым или холодным.

TRADITIONAL BRITISH BREAKFAST

Ingredients: chicken egg 2 pieces, bacon 150 g, freshly ground black pepper pinch, greens to taste

1. Put the bacon in a hot frying pan and fry for about 3-4 minutes.

2. Turn the bacon over and continue to fry over high heat.

3. Place the bacon on a plate.

4. Reduce the heat to medium and add the eggs to the pan.

5. Fry for 3-5 minutes, lightly "stir" the yolk with a fork or knife.

6. Season the eggs with black pepper.

7. As soon as both the yolk and white are set, add the eggs to the bacon. When serving, add the herbs.

Ингредиенты: куриное яйцо 2 штуки, бекон 150 г, свежемолотый черный перец - щепотка, зелень по вкусу.

1. Положите бекон на горячую сковороду и жарьте около 3-4 минут.

2. Переверните бекон и продолжайте жарить на сильном огне.

3. Положите бекон на тарелку.

4. Уменьшите огонь до среднего и добавьте яйца в кастрюлю.

5. Жарить 3-5 минут, слегка "размешивая" желток вилкой или ножом.

6. Приправьте яйца черным перцем.

7. Как только желток и белок застынут, добавьте яйца к бекону. При подаче на стол добавьте зелень.

SANDWICHES

Classic sandwiches with fresh cucumber. Variant 1.

Ingredients:

2 thin slices of soft toast bread (traditionally white, but you may use wholemeal bread for all sandwiches), 2 tsp softened butter, a quarter of a medium cucumber, salt and ground black or white pepper to taste.

Slices of bread are greased with butter. Peel the cucumber and cut it into thin slices. Put the cucumber slices on one of the slices of bread, salt and pepper to taste. We connect the slices of bread, carefully cut off the edges of the sandwich. Cut the sandwich into small segments and serve immediately (otherwise the cucumber will give juice and the bread will get wet.) Modifications of this sandwich: instead of butter, you can spread the bread with cream or fresh goat cheese. You can also add mint leaves, fresh dill, and watercress to this sandwich.

Классические бутерброды со свежим огурцом. Вариант1.

Ингредиенты:

2 тонких ломтика мягкого тостового хлеба (традиционно белого, но можете использовать цельнозерновой хлеб для всех бутербродов), 2 чайные ложки размягченного сливочного масла, четверть среднего огурца, соль и молотый черный или белый перец по вкусу.

Ломтики хлеба смазываем сливочным маслом. Огурец чистим и нарезаем тонкими ломтиками. Укладываем ломтики огурца на один из ломтиков хлеба, солим и перчим по вкусу. Соединяем ломтики хлеба, аккуратно обрезаем края сэндвича. Разрезаем сэндвич на маленькие сегменты и сразу же подаем (иначе огурец даст сок и хлеб размокнет.) Модификации этого сэндвича: вместо масла хлеб можно намазать сливочным или свежим козьим сыром. Можно также добавить в этот сэндвич листочки мяты, свежий укроп, кресс-салат.

Classic sandwiches with fresh cucumber. Variant 2.

To prepare the sandwich on an English recipe, we will need the following ingredients:

Bread, lettuce, ham, cheese, cucumber, tomato, mayonnaise, butter.

Take bread, cut it into equal slices flat and fry on each side only in butter, until Golden crisp.

Then, cut thin slices of ham and cheese, then the small circles cucumbers and tomatoes. The well-toasted toast, put lettuce and slices of fresh cucumber put the sliced ham, cheese, tomato slices.

Put the lettuce, the second toast and the sandwich is ready.

Классические бутерброды со свежим огурцом. Вариант2.

Для приготовления сэндвича по английскому рецепту, нам потребуются перечисленные ниже ингредиенты: хлеб, листья зеленого салата, ветчина, сыр, свежий огурец, помидор, майонез, сливочное масло.

Берем хлеб, нарезаем на ровные одинаковые ломтики и обжариваем с каждой стороны, только на сливочном масле, до образования золотистой хрустящей корочки.

Затем, нарежем тонкими пластинками ветчину и сыр, затем мелкими кружками огурчики и помидоры. На хорошо обжаренные тосты выкладываем листья салата и ломтики свежего огурца, сверху выкладываем нарезанную ветчину, сыр, дольки помидора. Сверху выкладываем листья салата, второй тост и сэндвич готов.

TRADITIONAL CHRISTMAS ROAST TURKEY

Ingredients: one turkey,30 g butter, melted; 200 g cooked rice, 200 g minced pork, 2 large onions chopped, 1 large carrot grated, 1 /2 bunch parsley, chopped, juice of 1/2 lemon, 100 g sultanas, one big sour apple, salt and pepper to taste.

Frozen turkey must be thoroughly thawed before cooking in a cool place. Do not thaw the bird in the refrigerator or in hot water. Wash the turkey under cold running water, then pat dry with absorbent kitchen paper. Place all the stuffing ingredients in a large bowl and mix well. Fill the turkey with 1 /3 of the stuffing. Do not pack tightly or the skin may split during cooking. Shape remaining stuffing into little balls, stew them. Truss the turkey. Place the turkey in a large roasting pan. Brush all over with melted butter and season with salt and pepper. Roast in oven for 2y4 — 23/4 hours. Remove trussing strings and place the turkey on a dish. Arrange stuffing balls and herbs around the turkey.

РОЖДЕСТВЕНСКАЯ ЖАРЕНАЯ ИНДЕЙКА, ФАРШИРОВАННАЯ РИСОМ И ОВОЩАМИ

The English people have special menu for this holiday. They cook Christmas Turkey and Christmas pudding. Try to cook the Christmas Turkey on Christmas Day! Here is the receipt.

Ингредиенты: большая индейка, 30 г масла, растопленного, 200 г отварного риса, 200 г свиного фарша, 2 большие луковицы, 1 большая морковь, 1/2 пучка петрушки, мелко нарубленной, сок 1/2 лимона, 100 г изюма без косточек, 1 большое кислое яблоко, очищенное и с вы­резанной сердцевиной, разрезанное на мелкие дольки, соль и перец по вкусу.

Разморозить индейку в прохладном месте в течение 20-30 часов, но не в холодильнике или в теплой воде. Промыть ее холодной водой, затем вытереть кухонным бумажным полотенцем.
Положить все ингредиенты для начинки в боль­шую миску и хорошо перемешать.
Нафаршировать индейку 1 /3 начинки. Не клади­те начинку слишком плотно, иначе кожица индейки может лопнуть при жарке. Остальную начинку раз­делайте в виде тефтелей и потушите их отдельно. Свяжите крылышки и ножки птицы.
Положить индейку на большой противень, сбрызнуть маслом, посыпать солью и перцем. Жа­рить в духовке 2’/₄ — 2³/₄ часа.
Убрать нитки, положить индейку на блюдо, вок­руг нее тефтели и зелень.

Enjoy your meal!

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