A project made by my students

1. British food
Recipes

2. Δημιουργική Εργασία
Α4
2ο ΓΕΛ Πύργου
Πέμπτη, 31 Ιανουαρίου 2019

4. Traditional British Foods

5. fish and chips

6. Origin
• “Fish and chips” is a hot dish of English origin
consisting of fried battered fish and hot
potato chips. It is a common take-away food and
an early example of culinary fusion. Fish and
chips first appeared in the 1860s, by 1910 there
were more than 25,000 fish and chip
shops across the UK, and by the 1930s there
were over 35,000. Fish and chips are now a
staple takeaway meal in numerous countries,
particularly in English-
speaking commonwealth countries
including Australia, New Zealand and Canada

7. Fish and chips
• Ingredients
a) 4 large potatoes,
peeled and cut into
strips
b) 1 teaspoon baking
powder
c) 1 teaspoon salt
d) 1 teaspoon ground
black pepper
1 cup milk
e) 1 egg
f) 1 quart vegetable oil
for frying
g) 1 1/2 pounds cod
fillets
• Directions
1) Place potatoes in a medium-size bowl of cold
water. In a separate medium-size mixing bowl,
mix together flour, baking powder, salt, and
pepper. Stir in the milk and egg, stir until the
mixture is smooth. Let mixture stand for 20
minutes.
2) Preheat the oil in a large pot or electric
skillet to 350 degrees F (175 degrees C).
3) Fry the potatoes in the hot oil until they are
tender. Drain them on paper towels.
4) Dredge the fish in the batter, one piece at a
time, and place them in the hot oil. Fry until
the fish is golden brown. If necessary,
increase the heat to maintain the 350
degrees F (175 degrees C) temperature.
Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for
added crispness

10. Wellington Beef

11. Origin
• The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke
of Wellington
• Leah Hyslop, writing in The Daily Telegraph, observes that by the time Wellington became
famous, meat baked in pastry was a well-established part of English cuisine, and that the
dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply
that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2]
However, she cautions, there are no 19th-century recipes for the dish. There is a mention of
"fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a
menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an
Irish dish (the Duke was Irish in origin), but the dates for this are unclear. An installment of
a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its
characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[4] The
first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a
1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool
and rolled in a pie crust.[2]

12. Wellington beef
ingredients
a good beef fillet
3 tbsp olive oil
1 large origin fresh
thyme
100ml/ 3½ fl oz dry
white wine
12 slices prosciutto
500g/1lb 2oz pack
puff pastry, thawed if
frozen
a little flourfor
dusting
• 2 egg yolks beaten
with 1 tsp water
•
directions
• Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then
roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking,
remove from the oven to cool, then chill in the fridge for about 20 mins. While the beef is cooling,
chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture
of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the
mushrooms so they don’t become a slurry. Season the mushroom mixture, pour over 100ml dry
white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should
hold its shape when stirredRemove the mushroom duxelle from the pan to cool and discard the
thyme.Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the
cling film, slightly overlapping, in a double row
• Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining
duxelles over.Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a
sausage shape, twisting the ends of cling film to tighten it as you go.Chill the fillet while you roll
out the pastry.Dust your work surface with a little flour. Roll out a third of the 500g pack of puff
pastry to a 18 x 30cm strip and place on a non-stick baking sheet.Roll out the remainder of the
500g pack of puff pastry to about 28 x 36cm Unravel the fillet from the cling film and sit it in the
centre of the smaller strip of pastry.Beat the 2 egg yolks with 1 tsp water and brush the pastry’s
edges, and the top and sides of the wrapped fillet.Using a rolling pin, carefully lift and drape the
larger piece of pastry over the fillet, pressing well into the sides.Trim the joins to about a 4cm rim.
Seal the rim with the edge of a fork or spoon handle.Glaze all over with more egg yolk and, using
the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into
the pastry.Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6Brush the
Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-
rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

15. Bangers and Mash

16. Origin
• Although it is sometimes stated that the term "bangers" has its origins in
World War II, the term was actually in use at least as far back as 1919.[6]
The term "bangers" is attributed (in common usage in the UK) to the fact
that sausages made during World War I, when there were meat
shortages, were made with such a high water content thatthey were more
liable to pop under high heat when cooked.[1][7] The contraction of
"mashed potato" to "mashed" rather than "mash" was common among
the upper-middle and upper classes in Britain up to the mid Twentieth
Century, and was an example of U and non-U English.

17. Bangers and mash
ingredients
• 500g Maris Piper or King
Edward potato, peeled and
cut into chunks
• 50ml milk
• 3 spring onions
• , thinly sliced
• 1 tbsp vegetable oil
• 6 pork & chilli sausages
• 300ml beef stock
• 2 tbsp sweet chilli sauce
method
• Boil the potatoes in water for 15-20
mins, or until tender. Drain, then mash
with the milk. Season to taste, then
fold in the spring onions. Meanwhile,
fry the sausages in the oil in a frying
pan for about 10 mins, turning them
every so often to brown evenly. Pour
the stock in with the sausages. Bring to
the boil, then reduce the heat and
simmer for 5 mins until beginning to
thicken. Stir in the chilli sauce, heat
through, then serve with the mash.

20. Modern British Food

21. Bacon-wrapped roast partridge, pork
stuffing & lentils

22. Bacon-wrapped roast partridge, pork
stuffing & lentils
ingredients
• 2 sprigs of fresh sage leaves
• 1 tablespoon dried cranberries
• 1 red onion
• 100 g higher-welfare minced pork shoulder
• 10 vac-packed chestnuts
• 4 partridges
• olive oil
• 10 thin rashers of higher-welfare pancetta or
smoked streaky bacon
• ½ a bunch of fresh thyme
• 1 small bottle of good British ale
• 250 g green or puy lentils
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 2-3 cloves of garlic
• 1-2 cherry tomatoes , optional
• extra virgin olive oil
• 2 tablespoons red wine vinegar
• 100 g baby spinach
• 2-3 tablespoons quality blueberry jam
• Greek yoghurt
method
• Preheat the oven to 220ºC/gas 7 and place roasting tray
inside to heat up.
• Pick the sage leaves, then roughly slice the dried
cranberries. Peel and finely slice the onion.Add the sage
and cranberries to the pork meat, and crumble in the
chestnuts. Season, then mix well and stuff into the
cavities of each partridge, leaving enough space for the
air to circulate around the filling.Roll any leftover stuffing
into balls. Rub olive oil, sea salt and black pepper all over
the birds, then drape the pancetta or bacon over the
breasts. Top each bird with a sprig of thyme, securing
everything with strinPut the partridges into the hot tray
with a lug of ale and any stuffing balls, then cook for 15
to 18 minutes (depending on the size of your birds), then
remove the partridges and stuffing to a warm plate,
covering with foil and a tea towel – don’t wash the
roasting tray thoughMeanwhile, put the lentils in a pan
and cover with 2cm or so of water. Add the rosemary,
remaining thyme, bay, unpeeled garlic cloves and the
onion.Squeeze the cherry tomatoes into the pan, if
you’ve got them. Bring to the boil, then turn down and
simmer for 12 to 15 minutes, or until the lentils are soft
but holding their shape – the time will vary according to
the type of lentil, so check the packet instructions.At this
point, you only want 1cm of water, so drain away any
extra, then add a swig of extra virgin olive oil and the
vinegar.Fish out the herb sprigs and the garlic cloves.
Squeeze the garlic flesh out of the skins and into the
lentils. Mix up, then season to taste. Stir through the
baby spinach, then put the lentils onto a platter.

23. Vegan mushroom rolls

24. Vegan mushroom rolls
ingredients
• 1 onion
• 2 stalks of celery
• olive oil
• 500 g chestnut mushrooms
• 2 cloves of garlic
• 1 tablespoon Dijon mustard
• 100 ml white wine
• sea salt
• freshly ground black pepper
• 80 g fresh white breadcrumbs
• ½ bunch of fresh flat-leaf parsley
• 2 sprigs of fresh thyme
• 2 sheets of ready-rolled puff
pastry , (640g) (we used Jus Rol)
• almond milk
method
• Preheat the oven to 200ºC/400ºF/gas 6. Line a large
baking tray with greaseproof paper.Peel and finely chop
the onion, then trim and finely chop the celery. Heat 1
tablespoon of olive oil in a large frying pan over a
medium-high heat, then add the chopped veg. Cook for
10 to 15 minutes, or until golden. Meanwhile, finely chop
the mushrooms.Peel and crush in the garlic, then add the
chopped mushrooms. Cook for a further 5 minutes, or
until the mushrooms start to soften. Add the mustard
and wine, season with salt and pepper, then reduce the
heat to low. Cook for 5 to 10 minutes, or until all the
liquid has boiled and bubbled away. Set aside to cool.Add
the cooled mushroom mixture and breadcrumbs to a
large bowl. Pick, finely chop and add the parsley leaves,
then pick in the thyme leaves. Stir well to combine, then
season to taste.Cut the sheets of puff pastry in half
lengthways so you have four equal-sized pieces. Spoon a
quarter of the mushroom mixture along the middle of
one length of pastry, moulding it into a long sausage
shape with the back of a spoon.Brush the almond milk
along the pastry edges, then carefully fold one of the
long sides of the pastry up over the filling. Press the
edges to seal, then crimp with a fork. Repeat with the
remaining ingredients until you have four long rolls, then
cut each length into four pieces.Place the rolls on the
prepared baking tray, brush with the almond milk and
sprinkle over the sesame seeds. Pop on the bottom shelf
of the hot oven for 25 to 30 minutes, or until golden,
then serve.

27. Quick fish cakes

28. Quick fish cakes
Ingredients
• 500 g skinless cod, haddock or
Pollock fillets, from sustainable
sources
• 1 large Maris Piper (250g)
• 4 tablespoons plain flour
• olive oil
• 2 tablespoons mixed fresh
green herbs, such as dill,
chives or parsley
• 200 ml mayonnaise , made
using free-range
method
• Roughly chop the fish, then peel
and grate the potato.
• Combine with the flour in a bowl,
then season with sea salt and black
pepper.
• Bring together with your hands and
shape into 12 flat patties, then
leave to chill in the fridge Heat a
glug of oil in a heavy-based pan
over a medium-high heat. In
batches of 4, cook the fish cakes for
2 to 3 minutes on each side, until
golden and crisp, then remove to
kitchen paper to drain.
• Pick, chop and stir the herbs
through the mayo, then serve with
the fish cakes, and some watercress
and lemon wedges, if you like.

31. Time for British desserts

33. Baumkuchen

34. Baumkuchen
Ingredients
• 220 g unsalted butter (at room
temperature) , plus extra for
greasing
• 300 g golden marzipan
• 100 ml single cream
• 225 g sugar
• 10 large free-range eggs
• 1⁄2 tablespoon vanilla extract
• 1 orange
• 150 g self-raising flour
• 100 g cornflour300 g thin-cut
marmalade
• 200 g dark chocolate (70%)
• 50 ml spiced run , such as
Sailor Jerry
• 25 g toasted flaked almonds
method
• 1.Preheat the grill to medium-high, and grease and line the base of a
• 23cm springform cake tin.
• 2.Roughly chop and place the marzipan and a little of the cream in the
• bowl of a standing mixer and beat using the paddle attachment until you
• have a thick paste. Gradually add the rest of the cream and continue to
• beat until you have a pale paste.
• 3.Add 170g of the butter and beat until completely incorporated. Next
• add the sugar and beat again until the mixture is pale and creamy.
• 4.Finally, separate and beat in the egg yolks one at a time (save the
• whites), then the vanilla extract. Finely grate in the orange zest.
• 5.Sift the self-raising flour and cornflour into a bowl, mix together, then,
• using a large metal spoon, gradually fold into the cake batter.
• 6.Whisk the egg whites to firm peaks, then fold into the batter with the
• large metal spoon, being careful not to knock out too much of the air.
• 7.Spoon the marmalade into a small pan and melt over a low heat, add
• a splash of water if needed to loosen, and keep warm.
• 8.Now to assemble the cake: using a ladle as your measure, spoon just
• enough batter into the cake tin to cover the base – you’ll probably need
• to fill the ladle to about two-thirds.
• 9.Use a pastry brush to spread the mixture evenly over the base of the
• tin, so it just covers the surface, then cook under the grill for 4 minutes,
• or until set and golden all over.
• 10.Ladle another thin layer of batter on top, and return to the grill. Once
• golden, brush a thin layer of the softened marmalade over the cake –
• you want just enough for a thin glaze.
• 11.Continue layering and grilling, glazing with marmalade every second

37. Chocolate brownie

38. Chocolate brownie
ingredients
• 250 g quality dark chocolate
(70%)
• 250 g unsalted butter
• 4 large free-range eggs
• 250 g golden caster sugar
• 2 heaped tablespoons self-
raising flour
• 2 heaped tablespoons
quality cocoa powder
method
• 1.Preheat the oven to 180oC2.Tear off a large piece of
greaseproof paper, scrunch it up under cold
• water, then unfold and use it to line a 20cm square
baking tin.
• 3.Snap the chocolate into a heatproof bowl, dice the
butter and add with
• a pinch of sea salt. Melt over a pan of gently
simmering water, stirring
• regularly, then remove from the heat and leave to cool
slightly.
• 4.Crack the eggs into a large bowl, then add the sugar
and whisk until
• light, pale and fluffy.
• 5.Sieve in the flour, followed by the cocoa. Whisk to
combine, then fold
• through the melted chocolate.
• 6.Spoon the mixture into the lined tin and spread it
out evenly. Bake for
• 25 to 30 minutes, or until crisp on the outside but
slightly wobbly.
• 7.Leave to cool in the tin for 15 minutes before slicing
and serving warm
• – delicious with vanilla ice cream, crushed hazelnuts
and caramel popcorn

40. Lamingtons

41. Lamingtons
ingredients
• 500 g unsalted butter , (at room
temperature), plus extra for
greasing
• 250 g self-raising flour , plus extra
for dusting
• 250 g golden caster sugar
• 5 large free-range eggs
• 100 ml milk
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon baking powder
• 250 g quality dark chocolate , (70%)
• 100 g icing sugar
• 300 g desiccated coconut
• 1 x 340 g jar of quality raspberry
jam
Method
• 1.Preheat the oven to 190°C/375°F/gas 5. Grease two 25cm x 35cm
• baking trays with sides, line the bases with greaseproof paper, then
• dust lightly with flour.
• 2.For the sponges, beat 250g of the butter and all the golden caster
• sugar together until very light and fluffy. One-by-one, beat in the eggs,
• followed by the milk and vanilla extract, then sift and fold in the flour
and baking powder.
• 3.Divide cake mixture between the prepared tins and spread out evenly,
• then bake for 12 to 15 minutes, or until golden, risen and an inserted
• skewer comes out clean. Cool slightly in the tins, then transfer to wire
• racks to cool completely.
• 4.For the icing, sieve the icing sugar into a heatproof bowl. Snap in the
• chocolate, roughly chop and add the remaining butter, then melt over a
• pan of simmering water, stirring regularly until glossy. Pour the
• dessicated coconut onto a flat tray.
• 5.Once cooled, spread the jam over one of the cakes, then place the
• second cake on top. Carefully slice into 4cm squares – you should end
• up with 54 in total.
• 6.To decorate, get a little production line going – dip a square of cake
• into the chocolate icing, turning to coat all the sides. Place the
chocolatedipped sponge onto a wire rack to allow excess chocolate to
drip off,then coat with the coconut, returning to the wire rack to set.
• 7.Repeat with the remaining cakes, then once set, tuck in!

43. Οι μαθητές:
• Στεφανίδης Στέφανος
• Τούμπας Βασίλης
• Σωτηρόπουλος Παναγιώτης
• Τσούκο Μαρία
• Χριστοπούλου Έλενα
• Τσακριλής Θανάσης
• Σούλι Ερνάλντο
• Χριστόπουλος Ευγένιος
• Χρονόπουλου Παναγιώτα

44. Thank you for watching
And have a nice meal!!!!