"Mash potato with sausages!! Doesn't go together!" Every Brit....... "It's the two things in the world that were meant to go together! This is what mashed potato was invented for!"
Jam roll poly made with suet with hot vanilla custard takes me back 50years @ school meals I'm salivating now thinking about it.minced beef&onion pie.fresh out of oven pork pies with mushy peas &mint sauce. EB try the pastries borough Market London ,Yorkshire pudding sausage &onion gravy.take away fish & chips with mushy peas & curry sauce. CHICKEN TIKKA MASALA IS ONE OF MY FAVOURITES IN A RESTAURANT AS FOR THE SPECIAL VERSION SLIGHTLY SPICÈR HOTTER THAN STANARD OFF THE BONE SERVED WITH EGG FRIED RICE & GARLIC NAAM BREAD.check out Delia smiths gravy recipe& nigella lawsons cooking series with a difference for the red blooded male.
Many people confuse Cottage and Shepherds pies believing them to be the same, but most of us have always understood that Shepherds pie uses lamb, while Cottage pie uses beef. As a variation for Bangers n Mash you can chop up some chives and grate cabbage to add to the potato, gives it a different texture and taste that still complements the sausage.
6:07 Lorne Sausage. 12:13 Cottage Pie is NOT also known as Shepherd's Pie, Cottage Pie uses beef, Shepherd's Pie, as it's name would suggest, uses lamb. 22:16 No, it's usually sultanas, candied orange, sometimes if it's fancier it might have liqueur/sugar concoction for the sauce, very like traditional christmas pudding, but usually not. 23:05 In Scotland we have something very similar called Bridies, they were traditionally made for miners to take for lunch, they held them by the rolled over part, consumed the rest and discarded the part they held it by, so they weren't munching on coal dust. 28:59 Soft-boiled eggs and "soldiers" (toast cut into strips) is a childhood treat, you dip the toast into the yolk of the soft-boiled egg.
There is one dish which wasn't mentioned here that is hugely popular called "Fisherman's Pie". It's made from a selection of cod, salmon and prawn (shrimp) in a parsely sauce and topped with buttery mashed potato and baked (sometimes with cheese). Until the potato gets crispy. It's heavenly. Trust me you would love it
is that the one that tastes like butter? ones like a mariners pie and ones a fisherman's pie i think. one tastes like butter and is delish, the other one isnt
I put 4 or 5 kinds of fish in fishermans pie. It takes half a day frankly, (what with all the freshly chopped herbs and wine reduction), but it was one of the best things I ever cooked. Gorgeous.
Sausages and Mash are usually served with onion gravy and they are PERFECT together. Their being called bangers is a nick name going back to the war, it refers to the way they sizzled and spat in the frying pan when you cooked them.
Because originally (and still sometimes with handmade bangers) the meat is stuffed into the intestines of the animal. When fried, the intestines would explode if not pricked first with a fork, hence Bangers. Then with the advent of mass produced food, someone found a way to get the meat to stay in the shape and they invented "skinless" sausages. Since then they came up with a synthetic version of the intestine less prone to exploding. Though if frying they should still really be pricked with the fork. These days though Sausage tends to be either grilled or oven baked, not fried. So the "Banger is quite rare now
@@grabtharshammer Don't poke the sausage, you want to keep the fat and flavour inside the skin, remove from fridge an hour before cooking and the skins wont split. Sausages during rationing were low meat content and the moisture in the fillers is what caused them to go bang
If the 'greasy spoon' were grubby it would be shut down. They are generally old, well used cafés that are somewhat worn but turn out good tasty food at a great price.🙄😁
I thought stargazy pie was Cornish. Its fish in white sauce layered with sliced eggs topped and parsley with pastry or mash. The fish heads were just garnish.
I can't believe they missed out sticky toffee pudding, the one day of the week you would run home for dinner rather than your mum needing to shout at you to come in.
IMO a suet steamed pudding of any sort is "quintessentially british", like paella would be for spain, they, the puddings, are what food britain does well. Partly because a cold climate with lots of wood for fire means you might as well boil something over the fire you have to keep on all day anyway. Jam Roly-Poly, Strawberry steamed puddings (you used to get in a tin, nowadays you can't, it is all microwavable pots, fine now because they at least worked out how to make a sponge that is microwavable, but it isn't tinned).
Yes, it's new, I'd never heard of it until one of our "celebrity chefs" introduced it on telly. "Full English Breakfast," is another post war invention. Before the war big breakfasts as a dish were unknown, and even now, very few homes in Britain would have it. Bacon and eggs fine, but any other components of the "full English" are just showing off!
@@lesleyhawes6895 Yes, sticky toffee pudding 1970s, as for the English breakfast lots of people still have it but it’s so expensive to have regularly, it’s been around a lot lot longer than post war but only middle class and above could afford all that meat and eggs!
When people talk about British food being bland they have not moved on since WW2 when we were under extreme rationing. It’s come a long long way. We’ve got some cracking food now from all cuisines.
The Stargazer pie was a regional traditional pie to celebrate the beginning of the herring season , it was in either Cornwall or Somerset . Jellied eel was east end of London , only. The rest of us avoid them.
I was interested in what jellied eels looked like. so, on a trip to london many years ago, the opportunity arrived. that's when I decided to 'nope' it out of there. it just took one look and that was it. it just didn't look right. I can understand why everyone else doesn't 'do' jellied eels.
One theory is that the original Cornish pasty was savoury at one end (Meat and veg) and sweet at the other (Apple or other fruit pie) the sweet end had a pastry handle added. After the main body of the pasty had been eaten the pastry handle was thrown away. This was so the Cornish miners did not ingest the toxic metals that came mixed with the Tin they were mining.
Being from London myself I know many people (mainly older relatives) who LOVE jellied eels.... personally I wouldn't touch them with a ten foot barge pole.
From what I can gather, the Ploughman's lunch was literally what it says. The farmer would lay on lunch for the staff. It was quick, easy, inexpensive and kept morale up.
Nope, only very few farmers actually provided food except for harvest supper. A ploughman's lunch was something a ploughman would carry in his pocket till his lunch break, when he'd give his horse(s) their nose bags, and find a bit of grass by the edge of the field to eat his bread and cheese, and bottle of cold tea, or maybe beer.
Sorry to say the Milk Marketing Board must have been going in hayfields around the north for years. That is the sort of thing that was brought out into the field for lunch by the farmers wife for the workers.
Don’t be fooled the jam roly poly is a force in itself, properly made steamed with beef suet fat and good quality jam with vanilla custard it’s an absolute banger of a dessert. Also the chip butty from a chippy is usually served as a scoop of chips (a child’s portion) with a buttered roll on the side so you can stuff it yourself and it’s a very cheap lunch
I think a lot of dishes were created from a “what have we got left over or what perishable foods do we need to use up” situation back when there were no such things as refrigerators.
Agreed...i LOVE marzipan! There are those bars of pure marzipan coated in a thin layer of dark chocolate. Whenever I see them I pick up a handful, they're just the best.
I've never had a stargazy pie, but a fish pie is a wonderful thing: pieces of cod and salmon and prawns in a mustard white sauce (seasoned with salt and pepper and parsley) and topped with pastry crust or mashed potato. Heaven!
As a Scot I can confirm that a full Scottish breakfast is stunning. The square sausage is called lorne or simply square sausage, black pudding is lovely, especially the spiced version and potato scones are amazing both hot and cold.
Yorkshire pudding and gravy was a cheap way to fill you up, if you are trying to feed a family on a limited budget. A lot of London cockney street food revolves around seafood, because it was so cheap at the time. Including shellfish and eels, and at one time oysters. As there was such a large fishing industry in the Thames Estuary.
We had a British restaurant which served Yorkshire pudding - delicious. They went out of business, unfortunately, but I think there's a place which calls itself a pub, and has(or had ) decent food
Chip butty's are a staple across the whole of the country... not just north of england. Chicken tikka masala was invented in Scotland and is loved also across the country 😁
when I was at Hendon Police Training school it was a sight tobehond in the canteen when chips were served. hou could see who came mainly from the North.. all making chipo butties with bread, butter and chips. lol. I am nor Northern.. do it at home.. My Mum was Welsh Dad Irish.. we did this at home, definitely. lol.
You can't beat a good fish pie, absolutely delicious. Some nice cuts of fish in a creamy butter sauce and topped with mash and cheese or topped with a flakey pastry. I don't know what you do to your fish over there, maybe with the heat and the distance it has to travel it won't be the freshest and getting a bit on the "ripe" side.
toad-in-the-hole isn't that hard to find. I guess you don't usually find it on menus very often, but you'll find it in most supermarkets. It was 1 of the school dinners I actually used to look forward to
The breakfast looked more like a Scottish breakfast than an English breakfast. The thing under the bacon you asked about is Lorne sausage also known as square sausage. More often than not you would find it in a Scottish breakfast rather than an an English breakfast.
The so called famous American apple pie was actually invented in England in the 12 / 13th century!! Its in our ancient recipe books from then. Yes you call our back bacon Canadian bacon or ham.
I tend to think of gravy as mainly brown. I had minced beef onion & gravy pie with mashed potato today, yummy. Chip butties are wonderful. I think of french fries as much thinner. The story goes that Chicken tikka masala was invented by a chef who was asked for curry but didn't have the ingredients and made up his own. The fish you get in a chippy can be different depending on the part of the country your in and yes we do get flounder, mainly in autumn I think. I have never had jam roly poly made with anything other than suet. If it's swiss roll it's cake. Jam rolypoly or apple crumble are great with custard. Sweet Mincemeat usually has raisins, currants and sultana etc as chopped dried fruit, with spiced and alcohol, usually sherry. Jellied eels are an acquired taste mainly in London I think. Not as popular as it used to be. I can honestly say I have never heard of stargazy pie and I would have to be drunk to eat it. Toad in the hole is hard to find? Rubbish. Supermarkets sell it as a fresh or frozen ready meal plus it's only sauage in batter how hard is that to make? I make victoria sponge regularly. Flour, caster sugar, butter, eggs, baked in the oven and filled with jam and cream.
The best saugages are British pork saugages, preferably made by your local butcher. The best gravy is the leftover pan juice gravy from the Sunday roast beef with Yorkshire pudding. Mashed potatoes however you like them. And green peas on the side. It is a simple meal quickly prepared, and ideal on a cold wintery day. It is the ultimate, tasty British comfort food. We even enjoy it here in Australia, and I'm fairly certain in New Zealand too.
Mate, Sausages and Mashed Potato (when done well and with good quality ingredients) is way better than you'd think. My grandmother would do this on a Saturday afternoon when I was a kid. The Mashed Potato had what I now realised in my late 30's was a quite alarming amount of butter and salt throughout but tasted amazing, for the gravy she'd cook the sausages in the oven, then when they were done she'd use the juices that had ran while cooking to make a gravy with caramelised onions and serve it inside of a Giant Yorkshire Pudding. She passed away in 1998 and to this day i've tried to replicate it many many times and I simply can not get it to taste as good as she did. Proper comfort food for a cold winters day. Bacon sandwich is pretty much the breakfast of champions in my opinion! Not every day, of course, similarly to the Full English, it's a bit of a treat now and then for me as otherwise it's just way too much for your cholesterol!
The thing with Sausage and Mash is that we have sooooo many different types of sausage....especially compared to the likes of the USA. There can be practically a whole aisle in a supermarket just for sausages. We had American friends come visit us a couple years ago and they were baffled with the choice.
Bangers and Mash go together so well due to the meat content of the sausage. UK sausages should be pork and the better ones should have a very high pork content so basically your eating meat and veg when eating bangers and mash
Beef Wellington is stunning, for a special meal. At home we did it for Christmas day once instead of traditional turkey, following the recipe and trusting the recipe, it was something else! Not the cheapest of meals, but for a special meal amazing! Bangers (sausages) got their name I believe during WWII when sausages had lower meat content and may have had additives including water, so they would pop and sizzle when cooking them, hence, "Bangers!"
I have made it a few times. I am always scared to cook it though, the beef fillet costs so much it doesn't take much to over cook and ruin. Luckily it hasn't happened to me yet. It's a pricey dish but well worth it
Near the end of this video, you were trying to remember something picked you'd had with German sausage and mashed potatoes; might I venture that this was Sauerkraut? This is a kind of thinly shredded, pickled white cabbage. It goes very well with sausage and mash with gravy 😊
You mentioned a ploughmans lunch seeming attractive for summer work lunch. Just a heads up you can apparently get Branston Pickle from USA amazon (one of the many import companies) which many would consider an essential part. It goes well with hard mature cheese like cheddar etc. Coincidentally I had toasted cheese and pickle as a snack earlier. . . basically buttered toast with a layer of branston with the cheddar melted on top. As others have said the square item on the breakfast is scottish lorne sausage, available everywhere in scotland. Stargazer is the kind of extreme fish pie, other fish pies are much less dramatic, the nicest in my opinion being a mix of smoked haddock, cod etc. in a light sauce (white, butter or cheese often) . Jellied eels are a love it or hate it kinda thing although I think the modern majority is in the hate camp and they're also not seen much outside the south of england in my experience - it as another of those historically working class type foods since the rich had grabbed all the best fish for themselves. . .
I suppose in the olden days that u put the meat in the oven before going to church and by the time u get back home it'll be cooked, and then u do the roast taties, mash and veg and gravy using the juices from the meats. Also when having chicken, the chicken gets filled with stuffing before cooking 😊
If you boil heavy cream till you end up with 1/3 left then chill this becomes clotted cream and will have a thin crust on it and you eat the whole thing absolutely amazing in scones or stir into porridge 🤜
The thing with food is, it depends on how you are brought up as kids. Being born after Dad came home from WW2, with my three sisters, ALL food was loved and welcome with food rationing going on until 1953! As a hunter with English Springers I breed, my Pheasant Stew is fabulous.🥰
I was always a fan of the tin miners pasty. Savoury on one side, sweet on the other, often beef and potato on one side, then sweet apple on the other. Classic.
I make my own scotch eggs, you really can’t beat them. My whole family beg me to make them when we have a gathering. Especially when they are still warm with a soft yolk. Add a little spring onion and parsley in the sausage meat 😊
Roly Poly is wonderful - suet pastry is nothing like a sponge. more like heavy shortcrust pastry but slightly cakey too. Very dense, and served hot. The Swiss roll is just the same shape. But even better are suet steamed puddings - try both regular sweet ones or my favourite a good steak and kidney (or mushroom) one filled with meat and gravy and definitely served with lots of mash and more gravy
Flounders are very small over here. We tend to have Plaice, a thicker flounder, with chips. The other famous flat fish is Dover Sole, very expensive, simply grilled with butter. We also have halibut and turbot, also highly prized. Most of our prime fish is exported to Spain and France for high profits.
@@Happyheart146 It's the natural geletiine in the bones that makes the jelly, like when you make a chicken stock and let it cool. I still hate those eels. A good smoked eel is a thing of wonder, North Germany and Ireland make the best.
The Ploughman's was invented in the 1950s, its popularity grew in the '60s, when the Milk Marketing Board featured it in advertising campaigns to boost national cheese sales.
This is slightly wrong it was revived in the 1950s from that board as cheese had just came off rationing. Its first mentioned Pierce the Ploughman's Crede (c. 1394) mentions the traditional ploughman's meal of bread, cheese, and beer. The more traditional one we know today is mentioned in diary's from the 1800s from people visiting countryside pubs. Usually from South West England
Listen, I’ve eaten things that would make Bear Grylls puke. I refused point-blank to eat jellied eels. Yes we do have flounder or what we know here as Place. Although cod, Pollock or Hake aren’t as tasteless as people would think. Especially if the batter is a proper beer batter. I’m from Liverpool. I can recommend Scouse. Edit: Because of my Scottish heritage. I can also recommended Cullen Skink. Its a soup made with milk, Potatoes, and smoked Haddock.
Just want to point out, if it hasn't been already, that cottage pie and shepherd's pie are two completely different dishes. The first is made from beef, while the second consists of lamb (hence shepherd).
Jellied eels and that fish pie where the fishes were coming through the crush of the pie like that - I would not like to eat either. Thank you very much for this reaction. Glad you liked the general look of the food here. Other countries eating habits are always a bit strange. Anyway good video. One thing - a while ago you reacted to comedy excerpts with Les Dawson and Shirley Bassey, and Freddie Star and Shirley Bassey (there's also one with Morecombe and Wise and Shirley Bassey we can no longer see here). I think you should have a listen to her - just singing. She's one of our national treasures over here and around the world. A truly great singer. You may find you like her too. Cheers.
There are many people in Britain who cannot bring themselves to eat Black Pudding. Most Jellied eels are imported from Holland and most British people would not touch them. The best mince pies will also have rum or sherry in it them. The Scotch egg was in fact invented in London and not Scotland.
I slice of cheese goes well with apple pie, or a rich fruitcake, even on Xmas cake if you take the icing/marzipan off it first, in fact cheese goes pretty well with most fruits and preserves.
Typically the darker and thicker a gravy is, the stronger it is! There could also be several different variations and flavors for sausages! Also 6:15 that is also sausage! Although that tends to be precooked and then frozen before being sold in shops. Tends to cook quicker but that's about it. Still tastes good though!
100% what you were saying about the ploughman’s lunch. Talking about when you were working on road construction this was the sort of thing farm workers took to the fields with them.
Fish pie topped with mash and cheese is fantastic. It's often in a white sauce with a mixture of fish, white wine, stock, onion, mustard, parsley, boiled eggs. The fish heads thing is traditional, but few still do it. Tbh at this present time, few can afford it.
I'm with you on jellied eels . I don't think they mentioned soft boiled egg with soldiers . An egg cup , boiled enough to turn the albumen white with buttered bread or toast cut into soldiers to dip the yolk. Most of these are popular , I usually have the English as a brunch , pretty much any workmens cafe or pubmakes it and it keeps you going till you get home . Tikka masala is unknown in India , it was developed here to accommodate our palate . Since then we've become more adventurous . Flounder and plaice can be caught in Most onshore waters by sea anglers , but cod is the chip shops staple .
I'm with u on the jellied eels mate, they are rank but fish pie of which there are many combos are utterly delicious. I've never had Stargazer pie and just going by looks I'm not gonna. Early in ur video u asked what was under the eggs in a Scottish fry up, it's our favourite sausage and it's called Lorne sausage. It's known as square sausage or square slice and is a must try, especially with egg & bacon. Can't believe they missed out Salmon or Scotch pies. The reason we love our pies and stews in particular is easy to explain, OUR BLOODY WEATHER 😱😂. Great video again Al.👍
We do have flounder, can be caught all over the coast and rivers in the UK. Though if you're going fishing, its usually Mackerel/Coley/Pollock in the summer/autumn, and Whiting and Cod in the winter.
My Mum used to make trifle for us every Christmas. Every year she would present it and say "I'm really sorry everyone, I think I ruined the trifle. I put way too much Sherry in it". ... and every year we would polish off the entire thing. The best trifle for me now makes you wince slightly from the alcoholic fumes as you put it into your mouth, lol. Also, the video said that Victoria Sponge is not common at most restaurants ... that's because you wouldn't serve cake at most restaurants. Go to any self respecting Tea Room and you'll find Victoria Sponge in abundance.
I can't stand the texture of the sponge in trifle, however, so if I make it myself, I leave that out, and it is fine. If it is made by someone else or for other people, then sponge goes in and I just don't eat it, it is fine to not eat, I'll have jelly or something.
Traditional British cuisine tends to be low on spice (except for pepper) but strong on herbs so while it may seem bland to someone used to hot foods it's actually usually very flavourful
In our house, we had mince n tatties at least once per week...FOR YEARS! One day, on a mince n tattie day, our mum said "We're going to have something different today...we're going to have Cottage Pie!" (It's just the same ingredients but layered! LOL) Even now...30 odd years later, we STILL tease our mum about her food faux pas!! LMAO!!
Bangers and Mash is a great simple meal. Good quality sausages (preferably from an independent, family butcher), add a little garlic to the mash, a nice thick gravy (possibly onion), and whatever sides you like (I favour fried onions and/or peas).
I constantly see people trashing British food but I grew up with Scottish immigrants parents so my brothers and I grew up on a lot of this food and it’s comfort food to me. North America bacon on a bacon sandwich is really good, love bangers and mash. I also love Scottish dishes like scotch pies and square sausage and tattie scones(potato scones) and scotch eggs,my dad loves kippers but my mom would only make them once a year because they would stink up the house.
That square piece of meat under the bacon you were asking about is Lorne Sausage (we call it Square Sausage in Scotland) and is something you can only really buy in Scotland. Every Butcher has their own recipe for it and no two will taste the same from different places.
@@neilsa9292 I'm not sure but i think theres cheap imitation lorne sausage sold all over the UK. I expect the real thing is better than that, at least i hope so because the cheap ones sold in UK supermarkets aren't that great. 🇬🇧
Just got back from the food shop - here’s our week’s meals : Saturday Chicken Tikka masala Sunday Chicken Fajitas Monday Seafood Linguine Tuesday Vegetable Chilli Wednesday Burgers and chips Thursday Pizza Friday Fish and Chips Saturday Steak with peppercorn sauce.
6:11 - It's Scottish Square Sausage 27:43 - You could definitely make a lot of these things for yourself The likelihood of finding a good scotch egg is small. But if you do...
Laver Bread is seaweed (the same as you wrap sushi rolls in) cooked to a pulp, mixed with oats and fried. Higher in protein than beef and full of trace elements and vitamins
The original Cornish pasty had a thick side crust! So the the miners could hold it and then discard that once they had eaten it with there dirty hands! they are, the Cornish ones really lovely!
just as a note regarding 'fish and chips': I want to say about 10 years ago, maybe a little longer, there was legislation passed as a result of certain chippy's selling very cheap fish and charging the same price as cod (the most premium fish on the menu at the time), so to prevent that if you go to a chippy and don't specify what fish you want from those offered on the menu, you will likely be given the cheapest fish option for your fish piece. also to note regarding specific fish, in almost all inner city or town based chippy's you will only be able to choose between the likes of cod/haddock/plaice/breem, the more you travel to more coastal areas the more fish options become available to you in the various chippy's and fish quays around the country, I would suggest researching well ahead of time to see what's on the menu near where you plan to visit and make sure ahead of time if they have it available because as with many things, some fish are seasonal exclusives and some are just based on whether the catch that day had any.
The difference between the foods from each country is the amount of fat and sugar. To us your bread is sweet, and the amount of processed cheese and meat you eat is unbelievable
The full English they showed is actually a full Scottish. Black pudding, White pudding, Haggis, Eggs, Tomatoes, baked beans, bacon, mushrooms and square sausage.
Back in the "dark Ages" or what we called the 1970s, there were no "Meal Deals". So as a student my lunch was often a pork pie or sausage roll, a bag of crisps and a cake or small fruit pie. The pre-made sandwiches sold back then were usually really gross.
Hey Alan, Even though I live in London now I've never had jellied eels. They're an east London staple. They used to be eaten with minced beef pie and mash and liquor (parsley sauce).
Jellied eels . ... Yuk ! My late schoolfriend used to eat them as part of her Sunday tea-time. (I think one of both of her parents were originally from the East End of London, but we lived about 1/2 mile from each other in S E.London.) I prefer a hotter curry than Tikka Masala (& I'm not a fan of 'Korma' as I don't like _creamy_ savoury foods). Eton Mess is yummy !! I preferred Huss as my staple fish with chips but Haddock is okay but I can't stand the taste of Cod & these days I've stopped eating fried fish ..though the occasional bag of chips still goes down nicely with plenty of salt & vinegar, & maybe a gherkin too !!😊❤🖖
As for chips/fries, we call the thick sliced ones chips and the thin sliced ones as french fries! As getting a takeaway, from a fish shop we get fish and chips, from fast food restaurants we get burgers and fries!!
I had the displeasure of trying tripe, absolutely awful although my dad enjoyed it.Also brawn in jelly which was diced up pigs head in jelly. No doubt some of the reasons why the American GI’s returned from Britain with tales of how awful our food was, although during that time rationing was in full swing here and very little of anything was available and nothing went to waste…
That's not rice in the black pudding , it's pork fat mixed up with pigs blood. I admit that sounds revolting but honestly it's delicious. Ps I totally agree with you on the issue of jellied eels 🤮 just why?
Black Pudding can be either pork or beef blood, with pork fat or beef suet and mixed with a grain, either oatmeal or barley. Lots of different recipes, but the very best is made in Bury and sold on the Market
Flounder in our waters is mostly called Dover sole or lemon sole. I don’t think it works well with the heavy batter, mostly we have it with a thinner tempura style batter, it’s a lovely delicate fish.
The square meat you were asking about is a square (or lorne) sausage, a scottish staple. (It's basically a flattened sausage.) Scotland has it's own version of a full English (usually just called a fry up) which usually consists of square sausage, bacon, tattie scones (aka. potato scones) black and/or white pudding, fried eggs, beans, fried tomatoes, fried mushrooms and either toast, fried bread or french toast. Usually served with a cup of tea or orange juice. America's seem to view sausages as a breakfast food but us brits know that they're incredibly versatile and can be eaten any time; For breakfast as part of a fry up, or served on a sandwich or roll at lunch time often topped with a tattie scone or fried egg (or both) Most brits grew up eating sausages, beans and mashed potato or chips, it's seen as a cheap and cheerful dinner that's simple and quick to make.
@6:09 you ask what's this on the scottsh breakfast, that is lorne(square)sausage, going left on the plate is black pudding(got to be stornaway black pudding), fruit pudding, haggis,potato stone,eggs, beans, mushrooms, tomato, back bacon. Home variation drops the potato scone for gridle scone(soda scone), drop the fruit pudding for a slice of cloutie dumpling. The square sausage is perfect for on a bread roll (morning roll) with brown sauce.
Just to say, mon ami, I have lived here in the UK almost 65 years and never seen Stargazey Pie. It looks as strange to me as it does to you. (Agree with you on jellied eels!) Toad in the hole - fairly common - and tastes great!
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"Mash potato with sausages!! Doesn't go together!" Every Brit....... "It's the two things in the world that were meant to go together! This is what mashed potato was invented for!"
The gravy is to thin ! You should have to coax the gravy off tne spoon lol
The perfect pairing!
Jam roll poly made with suet with hot vanilla custard takes me back 50years @ school meals I'm salivating now thinking about it.minced beef&onion pie.fresh out of oven pork pies with mushy peas &mint sauce. EB try the pastries borough Market London ,Yorkshire pudding sausage &onion gravy.take away fish & chips with mushy peas & curry sauce. CHICKEN TIKKA MASALA IS ONE OF MY FAVOURITES IN A RESTAURANT AS FOR THE SPECIAL VERSION SLIGHTLY SPICÈR HOTTER THAN STANARD OFF THE BONE SERVED WITH EGG FRIED RICE & GARLIC NAAM BREAD.check out Delia smiths gravy recipe& nigella lawsons cooking series with a difference for the red blooded male.
And peas.
@@andywrong3247minced beef and onion pie, in short crust and a slice so fat you wonder why is the mince not falling out 🤗🤤🤤
Many people confuse Cottage and Shepherds pies believing them to be the same, but most of us have always understood that Shepherds pie uses lamb, while Cottage pie uses beef.
As a variation for Bangers n Mash you can chop up some chives and grate cabbage to add to the potato, gives it a different texture and taste that still complements the sausage.
Correct. Ever seen a shepherd herd cattle?!!
colcannon! its so damn good.. i put bacon bits through my mash too
Yes ..to all the aforementioned...Mrs C,s Scouse is world class...😊😊😊
👏👏👏👏
@@Rickrill oh yeah, colcannon with bacon in it is so good
95% of Brits share your thoughts on jellied eels Alan. They are very devisive like Marmite and black pudding.
99% 😂
Not divisive..............beautiful............keep your crap Mac etc.........x
Go chase Alice...........
Black Pudding YES. Jellied eels Nope Nope Nope.
They're just a weird London thing but when you're tap water has been drunk by six people before you your taste buds are bound to be suspect.
6:07 Lorne Sausage.
12:13 Cottage Pie is NOT also known as Shepherd's Pie, Cottage Pie uses beef, Shepherd's Pie, as it's name would suggest, uses lamb.
22:16 No, it's usually sultanas, candied orange, sometimes if it's fancier it might have liqueur/sugar concoction for the sauce, very like traditional christmas pudding, but usually not.
23:05 In Scotland we have something very similar called Bridies, they were traditionally made for miners to take for lunch, they held them by the rolled over part, consumed the rest and discarded the part they held it by, so they weren't munching on coal dust.
28:59 Soft-boiled eggs and "soldiers" (toast cut into strips) is a childhood treat, you dip the toast into the yolk of the soft-boiled egg.
A person who tends and rears sheep. Hence the song while shepherd's watch there SHEEP at night lol
When she said ‘Cottage pie, also known as Sheppard’s pie’, I DIED inside.
There is one dish which wasn't mentioned here that is hugely popular called "Fisherman's Pie". It's made from a selection of cod, salmon and prawn (shrimp) in a parsely sauce and topped with buttery mashed potato and baked (sometimes with cheese). Until the potato gets crispy. It's heavenly. Trust me you would love it
You made me sick in my mouth a little!
F🤢f🤢fi🤢fish pie should be illegal 😐
Parsley should be put on the database for poisonous plants 😅
is that the one that tastes like butter? ones like a mariners pie and ones a fisherman's pie i think. one tastes like butter and is delish, the other one isnt
@@pem... i hate fish in parsley sauce
I put 4 or 5 kinds of fish in fishermans pie. It takes half a day frankly, (what with all the freshly chopped herbs and wine reduction), but it was one of the best things I ever cooked. Gorgeous.
Hugely popular? Get to fuck lol
Sausages and Mash are usually served with onion gravy and they are PERFECT together. Their being called bangers is a nick name going back to the war, it refers to the way they sizzled and spat in the frying pan when you cooked them.
Because originally (and still sometimes with handmade bangers) the meat is stuffed into the intestines of the animal. When fried, the intestines would explode if not pricked first with a fork, hence Bangers. Then with the advent of mass produced food, someone found a way to get the meat to stay in the shape and they invented "skinless" sausages. Since then they came up with a synthetic version of the intestine less prone to exploding. Though if frying they should still really be pricked with the fork. These days though Sausage tends to be either grilled or oven baked, not fried. So the "Banger is quite rare now
If you cook your sausages in the oven you should be shot
@rusty75ish. No toad-in-the-hole for you then!
@@Obi-J I've had a toad in my hole before...
@@grabtharshammer Don't poke the sausage, you want to keep the fat and flavour inside the skin, remove from fridge an hour before cooking and the skins wont split. Sausages during rationing were low meat content and the moisture in the fillers is what caused them to go bang
If the 'greasy spoon' were grubby it would be shut down. They are generally old, well used cafés that are somewhat worn but turn out good tasty food at a great price.🙄😁
A "Greasy Soon" in Australia is called a "Chew & Spew" - much better name I think!
@@warrenturner397it is a better name but there's no spewing after 😂
A good caff is a thing of cultural importance. A mug of builders tea , sublime.
Im from Yorkshire and im with you 100% never heard of the stargazy (sardine) pie.But jellied eels is for cockneys, no one else would eat that muck.
I thought stargazy pie was Cornish. Its fish in white sauce layered with sliced eggs topped and parsley with pastry or mash. The fish heads were just garnish.
Gravy (the UK type rather than the US gravy which is VERY different) is a staple on Sunday Roasts and also bangers and mash and toad in the hole
I can't believe they missed out sticky toffee pudding, the one day of the week you would run home for dinner rather than your mum needing to shout at you to come in.
Yes buts it relativity a new dish, 1970’s?
IMO a suet steamed pudding of any sort is "quintessentially british", like paella would be for spain, they, the puddings, are what food britain does well. Partly because a cold climate with lots of wood for fire means you might as well boil something over the fire you have to keep on all day anyway. Jam Roly-Poly, Strawberry steamed puddings (you used to get in a tin, nowadays you can't, it is all microwavable pots, fine now because they at least worked out how to make a sponge that is microwavable, but it isn't tinned).
@@markhackett2302 ohh with lots of hot custard!
Yes, it's new, I'd never heard of it until one of our "celebrity chefs" introduced it on telly. "Full English Breakfast," is another post war invention. Before the war big breakfasts as a dish were unknown, and even now, very few homes in Britain would have it. Bacon and eggs fine, but any other components of the "full English" are just showing off!
@@lesleyhawes6895 Yes, sticky toffee pudding 1970s, as for the English breakfast lots of people still have it but it’s so expensive to have regularly, it’s been around a lot lot longer than post war but only middle class and above could afford all that meat and eggs!
When people talk about British food being bland they have not moved on since WW2 when we were under extreme rationing. It’s come a long long way. We’ve got some cracking food now from all cuisines.
The Stargazer pie was a regional traditional pie to celebrate the beginning of the herring season , it was in either Cornwall or Somerset . Jellied eel was east end of London , only. The rest of us avoid them.
Once got a portion for "a bet ". This Yorkie did 'em , but once only. I declined the forfeit of the coin, btw.
@@blackbob3358 My old man used to love tripe and onions, just the smell of it cooking used to make me gag.
Pilchards in Cornwall, and very local.
I was interested in what jellied eels looked like. so, on a trip to london many years ago, the opportunity arrived. that's when I decided to 'nope' it out of there. it just took one look and that was it. it just didn't look right.
I can understand why everyone else doesn't 'do' jellied eels.
@@audiocoffee oysters look weird,..........it is not Tate Modern..........
One theory is that the original Cornish pasty was savoury at one end (Meat and veg) and sweet at the other (Apple or other fruit pie) the sweet end had a pastry handle added. After the main body of the pasty had been eaten the pastry handle was thrown away. This was so the Cornish miners did not ingest the toxic metals that came mixed with the Tin they were mining.
Savoury at one end and sweet at the other is a (Bedford) Clanger
The handle was only the crimped area of the pasty not an added extra.
I always liked the crimped edge, be a shame to bin it, like cutting the crusts of a sandwich, wasting the best bit! Lol
Being from London myself I know many people (mainly older relatives) who LOVE jellied eels.... personally I wouldn't touch them with a ten foot barge pole.
My old gran was an east end lass and liked them, none of the rest of the family would touch them.
From what I can gather, the Ploughman's lunch was literally what it says. The farmer would lay on lunch for the staff. It was quick, easy, inexpensive and kept morale up.
Excellent choice...😊
no it was invented by the cheese marketing board in 1970 s
Surely it predates the 70's, just not with that name. No one can really say they invented a plate of bread, meat, cheese and salad. @@user-pw5wu2ep8q
Nope, only very few farmers actually provided food except for harvest supper. A ploughman's lunch was something a ploughman would carry in his pocket till his lunch break, when he'd give his horse(s) their nose bags, and find a bit of grass by the edge of the field to eat his bread and cheese, and bottle of cold tea, or maybe beer.
Sorry to say the Milk Marketing Board must have been going in hayfields around the north for years. That is the sort of thing that was brought out into the field for lunch by the farmers wife for the workers.
Whats not been mentioned is fisherman's pie, which is absolutely delicious
Don’t be fooled the jam roly poly is a force in itself, properly made steamed with beef suet fat and good quality jam with vanilla custard it’s an absolute banger of a dessert. Also the chip butty from a chippy is usually served as a scoop of chips (a child’s portion) with a buttered roll on the side so you can stuff it yourself and it’s a very cheap lunch
God yes, all the steamed puddings, sweet or savoury, if made the proper way are delicious, the modern microwave versions are rank.
I think a lot of dishes were created from a “what have we got left over or what perishable foods do we need to use up” situation back when there were no such things as refrigerators.
Try a Socthegg or B,S
I love Marzipan! It’s under the hard icing on most wedding cakes. Basically it’s ground almonds with sugar blended to a yummy paste.
Horrid! Nice in cakes, though.....,.,,.,
Agreed...i LOVE marzipan! There are those bars of pure marzipan coated in a thin layer of dark chocolate. Whenever I see them I pick up a handful, they're just the best.
Marzipan is amazing!
@@dlarge6502 àmàzingly horrible.
Bogin
I've never had a stargazy pie, but a fish pie is a wonderful thing: pieces of cod and salmon and prawns in a mustard white sauce (seasoned with salt and pepper and parsley) and topped with pastry crust or mashed potato. Heaven!
As a Scot I can confirm that a full Scottish breakfast is stunning. The square sausage is called lorne or simply square sausage, black pudding is lovely, especially the spiced version and potato scones are amazing both hot and cold.
As an Englishman it's all about the tattie scones!
@stevehaddon151 100 percent. They're so good.
@@stevehaddon151I was just thinking about them. They're definitely one of my favourite parts of a full Scottish breakfast.
Totty scones and square slice is a must
Tried Haggis and it was gorgeous!
Yorkshire pudding and gravy was a cheap way to fill you up, if you are trying to feed a family on a limited budget. A lot of London cockney street food revolves around seafood, because it was so cheap at the time. Including shellfish and eels, and at one time oysters. As there was such a large fishing industry in the Thames Estuary.
We had a British restaurant which served Yorkshire pudding - delicious.
They went out of business, unfortunately, but I think there's a place which calls itself a pub, and has(or had ) decent food
It always amazes me that you guys dont eat meat pies, they are such a staple over here and we know you would like them.
Apparently they have chicken pies, but call them pot pies for some reason.
@@101steel4 Because they only put the pastry on the top so without the pot you cook it in it would be a mess.
@@cryha8789 ah right, so it's not a proper pie then. It's just a pie lid.
How sad!
Aussies are mad for meat pies apparently. Can't blame them!
Chip butty's are a staple across the whole of the country... not just north of england. Chicken tikka masala was invented in Scotland and is loved also across the country 😁
Them brummies might beg to differ, ms Dunn. Me, i could'nt give " a monkeys tail" where it was begat !!
@@blackbob3358 my old man is a suttoner... he would agree with ya... I'm only going off a programme i once watched 😁
when I was at Hendon Police Training school it was a sight tobehond in the canteen when chips were served. hou could see who came mainly from the North.. all making chipo butties with bread, butter and chips. lol. I am nor Northern.. do it at home.. My Mum was Welsh Dad Irish.. we did this at home, definitely. lol.
When a drunk wegie asked for "gravy" to go with his chicken tika.
Chip butty is fab, but if you don't want to waste time making chips a quick snack would be a crisps butty, whichever flavour floats your boat
You can't beat a good fish pie, absolutely delicious. Some nice cuts of fish in a creamy butter sauce and topped with mash and cheese or topped with a flakey pastry. I don't know what you do to your fish over there, maybe with the heat and the distance it has to travel it won't be the freshest and getting a bit on the "ripe" side.
toad-in-the-hole isn't that hard to find. I guess you don't usually find it on menus very often, but you'll find it in most supermarkets. It was 1 of the school dinners I actually used to look forward to
The breakfast looked more like a Scottish breakfast than an English breakfast. The thing under the bacon you asked about is Lorne sausage also known as square sausage. More often than not you would find it in a Scottish breakfast rather than an an English breakfast.
People who eat so much early on are simply gluttons............what do they have for lunch & dinner.........
You're right, I've also had an 'Ulster fry' with soda bread farls. All three breakfasts fantastic.
The so called famous American apple pie was actually invented in England in the 12 / 13th century!! Its in our ancient recipe books from then. Yes you call our back bacon Canadian bacon or ham.
That's why i like to say it's as English as Apple Pie.
Yes it always ticks me off when they say “ as American as Apple pie.. it’s not yours at all ..👍
I tend to think of gravy as mainly brown. I had minced beef onion & gravy pie with mashed potato today, yummy.
Chip butties are wonderful. I think of french fries as much thinner.
The story goes that Chicken tikka masala was invented by a chef who was asked for curry but didn't have the ingredients and made up his own.
The fish you get in a chippy can be different depending on the part of the country your in and yes we do get flounder, mainly in autumn I think.
I have never had jam roly poly made with anything other than suet.
If it's swiss roll it's cake.
Jam rolypoly or apple crumble are great with custard.
Sweet Mincemeat usually has raisins, currants and sultana etc as chopped dried fruit, with spiced and alcohol, usually sherry.
Jellied eels are an acquired taste mainly in London I think. Not as popular as it used to be.
I can honestly say I have never heard of stargazy pie and I would have to be drunk to eat it.
Toad in the hole is hard to find? Rubbish. Supermarkets sell it as a fresh or frozen ready meal plus it's only sauage in batter how hard is that to make?
I make victoria sponge regularly. Flour, caster sugar, butter, eggs, baked in the oven and filled with jam and cream.
The best saugages are British pork saugages, preferably made by your local butcher. The best gravy is the leftover pan juice gravy from the Sunday roast beef with Yorkshire pudding. Mashed potatoes however you like them. And green peas on the side. It is a simple meal quickly prepared, and ideal on a cold wintery day. It is the ultimate, tasty British comfort food. We even enjoy it here in Australia, and I'm fairly certain in New Zealand too.
Mate, Sausages and Mashed Potato (when done well and with good quality ingredients) is way better than you'd think. My grandmother would do this on a Saturday afternoon when I was a kid. The Mashed Potato had what I now realised in my late 30's was a quite alarming amount of butter and salt throughout but tasted amazing, for the gravy she'd cook the sausages in the oven, then when they were done she'd use the juices that had ran while cooking to make a gravy with caramelised onions and serve it inside of a Giant Yorkshire Pudding. She passed away in 1998 and to this day i've tried to replicate it many many times and I simply can not get it to taste as good as she did. Proper comfort food for a cold winters day.
Bacon sandwich is pretty much the breakfast of champions in my opinion! Not every day, of course, similarly to the Full English, it's a bit of a treat now and then for me as otherwise it's just way too much for your cholesterol!
The thing with Sausage and Mash is that we have sooooo many different types of sausage....especially compared to the likes of the USA.
There can be practically a whole aisle in a supermarket just for sausages.
We had American friends come visit us a couple years ago and they were baffled with the choice.
Bangers and Mash go together so well due to the meat content of the sausage. UK sausages should be pork and the better ones should have a very high pork content so basically your eating meat and veg when eating bangers and mash
Beef Wellington is stunning, for a special meal. At home we did it for Christmas day once instead of traditional turkey, following the recipe and trusting the recipe, it was something else! Not the cheapest of meals, but for a special meal amazing! Bangers (sausages) got their name I believe during WWII when sausages had lower meat content and may have had additives including water, so they would pop and sizzle when cooking them, hence, "Bangers!"
I like it for my new year dinner, i like a Bird for Christmas i'm coming round to Goose as you can make great roasties with the fat.
I have made it a few times. I am always scared to cook it though, the beef fillet costs so much it doesn't take much to over cook and ruin. Luckily it hasn't happened to me yet. It's a pricey dish but well worth it
Best nickname I'd ever heard for sausages and mashed potatoes came from an elderly neighbour I once had who called them "Zeppelins in a Fog." Lol.
Near the end of this video, you were trying to remember something picked you'd had with German sausage and mashed potatoes; might I venture that this was Sauerkraut? This is a kind of thinly shredded, pickled white cabbage. It goes very well with sausage and mash with gravy 😊
Alan mate, Beans on toast, egg on toast, Beans and egg on toast.
Bacon sandwich, sausage rolls, pork pies (Melton Mowbray).
You mentioned a ploughmans lunch seeming attractive for summer work lunch. Just a heads up you can apparently get Branston Pickle from USA amazon (one of the many import companies) which many would consider an essential part. It goes well with hard mature cheese like cheddar etc. Coincidentally I had toasted cheese and pickle as a snack earlier. . . basically buttered toast with a layer of branston with the cheddar melted on top. As others have said the square item on the breakfast is scottish lorne sausage, available everywhere in scotland. Stargazer is the kind of extreme fish pie, other fish pies are much less dramatic, the nicest in my opinion being a mix of smoked haddock, cod etc. in a light sauce (white, butter or cheese often) . Jellied eels are a love it or hate it kinda thing although I think the modern majority is in the hate camp and they're also not seen much outside the south of england in my experience - it as another of those historically working class type foods since the rich had grabbed all the best fish for themselves. . .
I suppose in the olden days that u put the meat in the oven before going to church and by the time u get back home it'll be cooked, and then u do the roast taties, mash and veg and gravy using the juices from the meats.
Also when having chicken, the chicken gets filled with stuffing before cooking 😊
If you boil heavy cream till you end up with 1/3 left then chill this becomes clotted cream and will have a thin crust on it and you eat the whole thing absolutely amazing in scones or stir into porridge 🤜
The thing with food is, it depends on how you are brought up as kids. Being born after Dad came home from WW2, with my three sisters, ALL food was loved and welcome with food rationing going on until 1953! As a hunter with English Springers I breed, my Pheasant Stew is fabulous.🥰
Fish pies are really popular - but it's usually topped with potato. I've also had Salmon Wellington.
I was always a fan of the tin miners pasty. Savoury on one side, sweet on the other, often beef and potato on one side, then sweet apple on the other. Classic.
Where do you get those ?
I make my own scotch eggs, you really can’t beat them. My whole family beg me to make them when we have a gathering. Especially when they are still warm with a soft yolk. Add a little spring onion and parsley in the sausage meat 😊
Scotch eggs are best with Cumberland sausage meat!.
I add some grated apple to the meat goes well
Ever tried a veggie scotch egg?? They're amazing! The sausage meat is omitted for a coarse roasted peanut covering......so good!
It's square beef sausage.....from Scotland....potato scones are delicious fried...they're easy to make🏴🏴🏴
Roly Poly is wonderful - suet pastry is nothing like a sponge. more like heavy shortcrust pastry but slightly cakey too. Very dense, and served hot. The Swiss roll is just the same shape.
But even better are suet steamed puddings - try both regular sweet ones or my favourite a good steak and kidney (or mushroom) one filled with meat and gravy and definitely served with lots of mash and more gravy
Flounders are very small over here. We tend to have Plaice, a thicker flounder, with chips. The other famous flat fish is Dover Sole, very expensive, simply grilled with butter. We also have halibut and turbot, also highly prized. Most of our prime fish is exported to Spain and France for high profits.
I think here up north we call them 'flatties'.
I think the jelly is also known as 'Aspic' it generally features in pork pies and pork type tinned meat.
@@Happyheart146 It's the natural geletiine in the bones that makes the jelly, like when you make a chicken stock and let it cool. I still hate those eels. A good smoked eel is a thing of wonder, North Germany and Ireland make the best.
@@fishtigua yes, as far as I understand it.
There's no way I'd ever consider Eel of any kind!
Nah, come to Dungeness we still have proper fish. Shellfish and crabs
The Ploughman's was invented in the 1950s, its popularity grew in the '60s, when the Milk Marketing Board featured it in advertising campaigns to boost national cheese sales.
This is slightly wrong it was revived in the 1950s from that board as cheese had just came off rationing. Its first mentioned Pierce the Ploughman's Crede (c. 1394) mentions the traditional ploughman's meal of bread, cheese, and beer. The more traditional one we know today is mentioned in diary's from the 1800s from people visiting countryside pubs. Usually from South West England
Listen, I’ve eaten things that would make Bear Grylls puke. I refused point-blank to eat jellied eels. Yes we do have flounder or what we know here as Place. Although cod, Pollock or Hake aren’t as tasteless as people would think. Especially if the batter is a proper beer batter. I’m from Liverpool. I can recommend Scouse.
Edit: Because of my Scottish heritage. I can also recommended Cullen Skink. Its a soup made with milk, Potatoes, and smoked Haddock.
Just want to point out, if it hasn't been already, that cottage pie and shepherd's pie are two completely different dishes. The first is made from beef, while the second consists of lamb (hence shepherd).
Yes Cottage pie made from beef, Shepherd's pie made from lamb or preferably mutton, Fisherman's pie made from fish, Gamekeeper's pie made from game.
Jellied eels and that fish pie where the fishes were coming through the crush of the pie like that - I would not like to eat either. Thank you very much for this reaction. Glad you liked the general look of the food here. Other countries eating habits are always a bit strange. Anyway good video.
One thing - a while ago you reacted to comedy excerpts with Les Dawson and Shirley Bassey, and Freddie Star and Shirley Bassey (there's also one with Morecombe and Wise and Shirley Bassey we can no longer see here). I think you should have a listen to her - just singing. She's one of our national treasures over here and around the world. A truly great singer. You may find you like her too. Cheers.
There are many people in Britain who cannot bring themselves to eat Black Pudding. Most Jellied eels are imported from Holland and most British people would not touch them. The best mince pies will also have rum or sherry in it them. The Scotch egg was in fact invented in London and not Scotland.
Funnily enough mince pies go very well with cheeses like Stilton, Cheddar and Roquefort. Think of the pie as a chutney inside pastry!
I slice of cheese goes well with apple pie, or a rich fruitcake, even on Xmas cake if you take the icing/marzipan off it first, in fact cheese goes pretty well with most fruits and preserves.
My Great Aunt used to make an english curry ala Mrs Beatons cookbook with lots of fruit including Pineapple. Nothing like current curries.
Typically the darker and thicker a gravy is, the stronger it is! There could also be several different variations and flavors for sausages!
Also 6:15 that is also sausage! Although that tends to be precooked and then frozen before being sold in shops. Tends to cook quicker but that's about it. Still tastes good though!
100% what you were saying about the ploughman’s lunch. Talking about when you were working on road construction this was the sort of thing farm workers took to the fields with them.
Bacon sandwich and a strong cup of English sweet tea , best hangover cure known to man
Fish pie topped with mash and cheese is fantastic. It's often in a white sauce with a mixture of fish, white wine, stock, onion, mustard, parsley,
boiled eggs. The fish heads thing is traditional, but few still do it. Tbh at this present time, few can afford it.
I'm with you on jellied eels . I don't think they mentioned soft boiled egg with soldiers . An egg cup , boiled enough to turn the albumen white with buttered bread or toast cut into soldiers to dip the yolk. Most of these are popular , I usually have the English as a brunch , pretty much any workmens cafe or pubmakes it and it keeps you going till you get home . Tikka masala is unknown in India , it was developed here to accommodate our palate . Since then we've become more adventurous . Flounder and plaice can be caught in Most onshore waters by sea anglers , but cod is the chip shops staple .
I'm with u on the jellied eels mate, they are rank but fish pie of which there are many combos are utterly delicious. I've never had Stargazer pie and just going by looks I'm not gonna. Early in ur video u asked what was under the eggs in a Scottish fry up, it's our favourite sausage and it's called Lorne sausage. It's known as square sausage or square slice and is a must try, especially with egg & bacon. Can't believe they missed out Salmon or Scotch pies.
The reason we love our pies and stews in particular is easy to explain, OUR BLOODY WEATHER 😱😂. Great video again Al.👍
We do have flounder, can be caught all over the coast and rivers in the UK.
Though if you're going fishing, its usually Mackerel/Coley/Pollock in the summer/autumn, and Whiting and Cod in the winter.
Uk gets a bad rap food wise but I always say give it a go before you decide.
Generally by people who've never been.
Suet is essential for rolly Polly.
It is to fill your stomach and keep your body glowing in winter.
Where i am in Wales we call it a chip butty. Sheppards pie has lamb mince, cottage pie has beef mince.
My Mum used to make trifle for us every Christmas. Every year she would present it and say "I'm really sorry everyone, I think I ruined the trifle. I put way too much Sherry in it". ... and every year we would polish off the entire thing. The best trifle for me now makes you wince slightly from the alcoholic fumes as you put it into your mouth, lol. Also, the video said that Victoria Sponge is not common at most restaurants ... that's because you wouldn't serve cake at most restaurants. Go to any self respecting Tea Room and you'll find Victoria Sponge in abundance.
I can't stand the texture of the sponge in trifle, however, so if I make it myself, I leave that out, and it is fine. If it is made by someone else or for other people, then sponge goes in and I just don't eat it, it is fine to not eat, I'll have jelly or something.
@@markhackett2302 so where does all your alcohol go? That’s the best bit!
@@matthewwalker5430half of it down the cooks throat whilst making it. 😅🎉
The closest thing we in Finland have to the British black pudding, is our groat sausage which is a blood sausage filled with groats.
There's variations all over Europe, i had Spanish Black pudding once.
Ah yes, that would be where the "groat" part of the name comes from
Gta ask, what are groats????
@@deanwalker38 Two things - one is a kind of hulled oat, the other is a defunct british coin. Very very defunct. In this case, it's oats.
@@phoenixtalon100 thanks 👍
I had a feeling it wasn't olde English money 🤣
Traditional British cuisine tends to be low on spice (except for pepper) but strong on herbs so while it may seem bland to someone used to hot foods it's actually usually very flavourful
In our house, we had mince n tatties at least once per week...FOR YEARS! One day, on a mince n tattie day, our mum said "We're going to have something different today...we're going to have Cottage Pie!" (It's just the same ingredients but layered! LOL) Even now...30 odd years later, we STILL tease our mum about her food faux pas!! LMAO!!
Shepherd’s pie is lamb, cottage pie is working class peasants. I thought everyone knew that. Keep up the great content. We love you, my man.
How do you find enough peasants for the pie?
@@rusty75ish You send your manservant out into the working class areas with a big net.
@@primalengland Jeeves has been dispatched
@@rusty75ish what you killed Jeeves as well, is he going in the Pie as well.
Oh those Cumberland Sausages are delicious. Sausage mash and gravy. Yummy.
Bangers and Mash is a great simple meal. Good quality sausages (preferably from an independent, family butcher), add a little garlic to the mash, a nice thick gravy (possibly onion), and whatever sides you like (I favour fried onions and/or peas).
I constantly see people trashing British food but I grew up with Scottish immigrants parents so my brothers and I grew up on a lot of this food and it’s comfort food to me. North America bacon on a bacon sandwich is really good, love bangers and mash. I also love Scottish dishes like scotch pies and square sausage and tattie scones(potato scones) and scotch eggs,my dad loves kippers but my mom would only make them once a year because they would stink up the house.
Alan, have you tried scrambled egg with cheese mixed in? It has to be cheddar cheese though 😋
That square piece of meat under the bacon you were asking about is Lorne Sausage (we call it Square Sausage in Scotland) and is something you can only really buy in Scotland. Every Butcher has their own recipe for it and no two will taste the same from different places.
I've seen it in ICELAND here in Horwich, Lancs.
notice you didnae mention the fruit-pudding...haaaa
@@neilsa9292 I'm not sure but i think theres cheap imitation lorne sausage sold all over the UK. I expect the real thing is better than that, at least i hope so because the cheap ones sold in UK supermarkets aren't that great. 🇬🇧
@@Paul-hl8yg You're probably right, I've never tried it, anything from a local butchers is usually the best.
@@neilsa9292_HERESY!_
EB you should look into the history of stargazy pie it's interesting , don't forget some of our dishes originate from a long time ago. 😊 great video .
The important thing about Eton Mess - 3 ingredients only - fruit, cream and broken meringue - all mixed together! Yum!
Just got back from the food shop - here’s our week’s meals :
Saturday Chicken Tikka masala
Sunday Chicken Fajitas
Monday Seafood Linguine
Tuesday Vegetable Chilli
Wednesday Burgers and chips
Thursday Pizza
Friday Fish and Chips
Saturday Steak with peppercorn sauce.
6:11 - It's Scottish Square Sausage
27:43 - You could definitely make a lot of these things for yourself
The likelihood of finding a good scotch egg is small. But if you do...
Laver Bread is seaweed (the same as you wrap sushi rolls in) cooked to a pulp, mixed with oats and fried. Higher in protein than beef and full of trace elements and vitamins
Plaice is part of the Flounder family and freely available at most Fish n Chip shops.
The original Cornish pasty had a thick side crust! So the the miners could hold it and then discard that once they had eaten it with there dirty hands! they are, the Cornish ones really lovely!
I`ve tried jellied eels, more out of curiosity than anything else. I have to say they were not as bad as I expected.
Were you blindfolded, and had a peg on yer nose, 7044 ? Just messing, they taste better than they look, for sure
Yeah I’m in my 40s from up north never tried jellied eels!! Definitely want to try it!
just as a note regarding 'fish and chips':
I want to say about 10 years ago, maybe a little longer, there was legislation passed as a result of certain chippy's selling very cheap fish and charging the same price as cod (the most premium fish on the menu at the time), so to prevent that if you go to a chippy and don't specify what fish you want from those offered on the menu, you will likely be given the cheapest fish option for your fish piece.
also to note regarding specific fish, in almost all inner city or town based chippy's you will only be able to choose between the likes of cod/haddock/plaice/breem, the more you travel to more coastal areas the more fish options become available to you in the various chippy's and fish quays around the country, I would suggest researching well ahead of time to see what's on the menu near where you plan to visit and make sure ahead of time if they have it available because as with many things, some fish are seasonal exclusives and some are just based on whether the catch that day had any.
Our gravy is usually meat based - from the meat juice with cornflour added.
The difference between the foods from each country is the amount of fat and sugar. To us your bread is sweet, and the amount of processed cheese and meat you eat is unbelievable
Alan underneath the bacon was Lorne, a square sausage you would get on a Scottish Breakfast its fantastic,
I love it...from Scottish woman who lives near to best Butcher...called The Wee Butcher's....delicious 🏴🏴🏴
I'm sure this has already been pointed out, but just in case it hasn't... "Canadian Bacon" is called Gammon (or Gammon Steaks) in the UK....
The full English they showed is actually a full Scottish. Black pudding, White pudding, Haggis, Eggs, Tomatoes, baked beans, bacon, mushrooms and square sausage.
It's what ever ya WANT it to be, deemas face. Take it easy, charlie. If ya hungry enough, they can call it pigswill.
Back in the "dark Ages" or what we called the 1970s, there were no "Meal Deals". So as a student my lunch was often a pork pie or sausage roll, a bag of crisps and a cake or small fruit pie. The pre-made sandwiches sold back then were usually really gross.
they havent changed :D , still revolting rubbish.
Hey Alan,
Even though I live in London now I've never had jellied eels. They're an east London staple. They used to be eaten with minced beef pie and mash and liquor (parsley sauce).
Still are my friend, food of the Gods!😋💪🏻
Jellied eels . ... Yuk ! My late schoolfriend used to eat them as part of her Sunday tea-time. (I think one of both of her parents were originally from the East End of London, but we lived about 1/2 mile from each other in S E.London.)
I prefer a hotter curry than Tikka Masala (& I'm not a fan of 'Korma' as I don't like _creamy_ savoury foods).
Eton Mess is yummy !! I preferred Huss as my staple fish with chips but Haddock is okay but I can't stand the taste of Cod & these days I've stopped eating fried fish ..though the occasional bag of chips still goes down nicely with plenty of salt & vinegar, & maybe a gherkin too !!😊❤🖖
Potato scone is simply mashed potato and flour and then pan fried. Awesome
Even better if a strong cheese like Cathedral City is added. Fried to make cheesy potato cakes.
As for chips/fries, we call the thick sliced ones chips and the thin sliced ones as french fries!
As getting a takeaway, from a fish shop we get fish and chips, from fast food restaurants we get burgers and fries!!
Right,we have both...and also potato wedges.
I had the displeasure of trying tripe, absolutely awful although my dad enjoyed it.Also brawn in jelly which was diced up pigs head in jelly.
No doubt some of the reasons why the American GI’s returned from Britain with tales of how awful our food was, although during that time rationing was in full swing here and very little of anything was available and nothing went to waste…
That's not rice in the black pudding , it's pork fat mixed up with pigs blood.
I admit that sounds revolting but honestly it's delicious.
Ps I totally agree with you on the issue of jellied eels 🤮 just why?
Black Pudding can be either pork or beef blood, with pork fat or beef suet and mixed with a grain, either oatmeal or barley. Lots of different recipes, but the very best is made in Bury and sold on the Market
Rice is used in some black pudding recipes but it's less common in the UK than in Spanish or Italian blood sausages like Morcilla and Biroldo.
Hwulp.
Flounder in our waters is mostly called Dover sole or lemon sole. I don’t think it works well with the heavy batter, mostly we have it with a thinner tempura style batter, it’s a lovely delicate fish.
The square meat you were asking about is a square (or lorne) sausage, a scottish staple. (It's basically a flattened sausage.) Scotland has it's own version of a full English (usually just called a fry up) which usually consists of square sausage, bacon, tattie scones (aka. potato scones) black and/or white pudding, fried eggs, beans, fried tomatoes, fried mushrooms and either toast, fried bread or french toast. Usually served with a cup of tea or orange juice.
America's seem to view sausages as a breakfast food but us brits know that they're incredibly versatile and can be eaten any time; For breakfast as part of a fry up, or served on a sandwich or roll at lunch time often topped with a tattie scone or fried egg (or both) Most brits grew up eating sausages, beans and mashed potato or chips, it's seen as a cheap and cheerful dinner that's simple and quick to make.
Also, no issue having lunch after a full English 😂
😂👍
Jellied eels with horseradish sauce are actually delicious. The cosistency of the jelly is not bouncy like dessert jelly but more like aspic.
I wonder what the original John Locke would have thought of that ; Straightjacket, perchance ?
@6:09 you ask what's this on the scottsh breakfast, that is lorne(square)sausage, going left on the plate is black pudding(got to be stornaway black pudding), fruit pudding, haggis,potato stone,eggs, beans, mushrooms, tomato, back bacon.
Home variation drops the potato scone for gridle scone(soda scone), drop the fruit pudding for a slice of cloutie dumpling.
The square sausage is perfect for on a bread roll (morning roll) with brown sauce.
Just to say, mon ami, I have lived here in the UK almost 65 years and never seen Stargazey Pie. It looks as strange to me as it does to you. (Agree with you on jellied eels!) Toad in the hole - fairly common - and tastes great!