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British Cuisine Classics: Roast Meat and Fish & Chips

Discover the history and ingredients of iconic British dishes like roast meat and fish & chips, enjoyed across the Commonwealth and beyond. Learn about the traditional preparation methods and key ingredients that make these dishes so beloved worldwide.

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British Cuisine Classics: Roast Meat and Fish & Chips

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  1. THE BRITISH FOOD UDA LA BARBERA C. AND PRESTIA C.

  2. THE ROAST MEAT

  3. INGREDIENTS •Meat •Butter •Extra virginolive oil •Rosemary •Sauce •White wine •Broth •Salt •Pepper •Flour

  4. HISTORY At the time the meat was eaten every day, after the curch service, the families gathered and ate meat. The roast meatis popular in the rest of the regions that make up the Commonwealth; It is consumed regularly in New Zealand, South Africa, Canada and Australia. In the Canadian province of Newfoundland and Labrador the dish is known by the name of Jigg's dinner.

  5. THE FISH AND CHIPS

  6. INGREDIENTS • Cod fillets 500 g • potatoes 500 g • butter: • Eggs • Flour • Paprika • seed oil

  7. HISTORY The fish and chips is a typical dish of British cuisine. Consists of white fish fillet (usually gadoids such as cod or haddock), fried in butter and surrounded by abundant and thick chips, also fried, choices among cultivars floury Maris Piper, King Edward and Desirée. It is served with a sprinkle of salt and vinegar (usually malt) and very often it is also accompanied by other dishes, often peas (boiled in a special way to form a lumpy soup). This dish is also very popular in Ireland, Australia, New Zealand, South Africa, Canada and the United States.

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