Traditions and love of food of the island people
Interestingly, British and Irish chefs are famous all over the world. According to Vitar, this just goes to show how important food is in British and Irish culture and life.
“In all cooking shows, the chefs are so passionate and charismatic, but at the same time they can teach simple and sometimes extraordinary things. I noticed myself: you start looking and you can’t take your eyes off it, no wonder they are popular all over the world,” says Vitaras in a Lidl press release.
Conservative traditions and bold tastes
The cuisine of the British Isles is full of conservatism with unique flavors, such as lamb chops with mint sauce. This dish originated in the 16th century, when Queen Elizabeth I decreed that lamb could only be eaten with spicy herbs. It was hoped that the British would eat less mutton, thereby increasing wool production. But the English liked lamb with mint and the Queen’s decree became a popular recipe to this day.
How a few simple ingredients became a cult dish
If you had to choose one dish that British Isles cuisine wouldn’t be without, it would be battered fish fillet bites with roast potatoes. fish and chips. Today, you can find different versions of this dish: different types of fish (the classic version is cod, but other white fish or even mackerel, salmon are often served), boiled or mashed beans are also popular, giving the dish. freshness.
The origin of this recipe dates back to the 19th century, and the classic version has not changed to this day.
“In 1989, I had to taste it fish and chips, it’s hard to imagine now when they were still wrapped in a real paper newspaper. And they cost 32 pence at the time,” says Vitaras. Although this dish has long been associated with fast and tasty meals for the working class, it has also found its place in shopping malls and upscale restaurants.
But one thing is clear – even with the growth of various fast food dishes such as hamburgers, kebabs or hot dogs, fish and chips, the United Kingdom does not give up its position and is liked by locals and tourists alike.
“If I’m in this country, the first thing I do is try to buy this food on the street and eat it on a park bench. For me, it’s very British,” says V. Radzevicius and shares his opinion fish and chips interpretation recipe.
Fish and chips from the book of V. Radzevicius
For 4 lunches:
4 cod fillets;
200 g of flour;
1 tea. spoon of baking soda;
1 glass of light beer;
juice of 1⁄2 lemon; salt, pepper; flour for rolling fish;
1 kg of potatoes; oil for frying or Hatherwood potatoes.
Potatoes can be prepared in several ways:
* After peeling the potatoes and chopping them with a stick, soak them in water for half an hour. Heat the oil in a frying pan with high sides. After you have dried the potatoes (use paper towels to make sure they are completely dry and do not get water in the oil, as the oil will splatter), drop a few sticks into the hot oil and fry until nicely golden (about 3-). 4 minutes).
* Put a paper napkin on a plate, remove the potatoes and put them on a plate. Put a napkin on top of the cut potatoes and fry another part. Once all the potatoes are cooked, keep warm while you prepare the fish.
* Or another way – cut the potatoes into slices, boil them, grease the pan with oil, add drained potatoes, sprinkle with oil, sprinkle with salt and put in an oven heated to 180 degrees. Cook until well browned.
* Add flour to the plate and roll the cod fillet. This is important – later the dough will “stick” well to the fish.
Mix the dough from flour, soda, salt, pepper, beer and lemon juice to the consistency, after dipping and “swimming” the fish fillet, it is covered with a layer of dough. Put such fish in hot oil and fry until the batter becomes crispy and the fish is cooked. About 6-10 minutes depending on the thickness of the fillet.
* Serve the fish on a plate with potatoes, sprinkle with lemon juice to taste, sprinkle with salt and pepper.
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