Europe

1. Europe Chapter 48

2. Western European • The United Kingdom: • England • Scotland • Wales • Ireland (Northern &Republic of Ireland)

3. Foods of the UK and Ireland • Separated from the rest of Europe by the North Sea and English Channel • Traditional cooking is simple, full of nourishment, but is very substantial • Tea is the national beverage • Tea also used as a light afternoon snack or evening meal • Low – light, mid-afternoon snack of small sandwiches, bread and jam, or scones (served on low tables), usually followed by a later larger meal • High – hearty early evening dinner with meats, fish, cheese, bread, butter, pastries, and tea • Popular meals for both: • Fish and chips – battered and fried fish served with French fries sprinkled with salt and a splash of vinegar • Crumpets – similar to a pancake/biscuit combo eaten with tea

4. England • Most large meals consist of a meat and two vegetables (1 vegetable is normally potatoes) • Bangers and Mash – pork sausages, mashed potatoes and an onion based gravy (very dark in color) • Meat pies popular • Shepherd’s pie -usually contains lamb or beef with diced carrots or peas, that have a mashed potato top • Steak and kidney pie – sometimes contain oysters or mushrooms • Cornish pastries – handheld turnover filled with meet and root vegetables shaped like a half moon • Yorkshire pudding – popover baked in a hot pan drippings from roast beef (very light and fluffy, hollow center)

5. English Desserts • Fruit cobblers • Shortbread biscuits • Bread and butter pudding • Trifles • Fool

6. Scotland • Oats are a staple • Oat porridge (oatmeal) & Sweet Oat cakes (oat pancakes) eaten for breakfast • Cranachan - Toasted oats with whipped cream and layered with fruit • Angus cattle and blackface sheep are sources of meat • Steak and meat pies important • Stovies – hash of onion, potato, and meat • Cock-a-leekie soup – chicken and leeks

7. Scotland • Swordfish and mackerel are common as well as salmon (which is considered the best in the world) • Herring both smoked and pickled also common • Finnan – smoked haddock poached and served with seasoned milk over toast • Haggis – stuffing a sheep’s stomach with oats, organ meats, onions, beef or lamb suet and then boiling • Suet – solid white fat around the kidneys • Bashed neepsand chappittatties (mashed turnups and mashed potatoes) • Scottish food and beverage video • Scotland bonus

8. Wales • Traditional Welsh cooking – simple and hearty often features lamb, beef, seafood, leeks and cabbage • Welsh breakfast – bacon, eggs, stack of buttermilk pancakes layered with butter • Cawl – lamb stew with root vegetables • Oggies– turnover of leftover meat and vegetables • Tea breads are flavored with currants and cinnamon • Cakes sprinkled with fine-grained caster sugar (VERY fine) • Snowdon pudding – lemon marmalade that is steamed • Pies – gooseberry and loganberry

9. Wales • Fish/seafood – herring, mackerel, and oysters (ocean) salmon and sea trout (rivers) • Cockles or heart clams served in appetizers and pies served with laverbread

10. Ireland • Potato is a staple (used in a variety of ways) • Meats – sheep, pigs, and cattle (fish also common along coast) • Oats, barley, carrots, cabbage, and onions common • Irish stew – lamb or mutton, potatoes, and onions • Soups – barley broth based with root veggies • Corned beef – brined brisket (beef preserved with pellets of salt called corns) • Buttermilk is used in Irish soda bread and oat bread • Colcannon – mashed with leeks and mixed with chopped cooked cabbage • Bubble and squeak • St. Patrick’s Day