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This pate of British recipes is brought to you by the Celtnet European Recipes Site:
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Britain, offilicially The United Kingdom of Great Britain and Northern Ireland is an Island Nation that belongs to the region that the United Nations defines as 'Northern Europe'. The United Kingdom is a Parlimentary Democracy and a Constitutional Monarchy that is composed of an union of four countries: England, Scotland, Wales and Northern Ireland. Central government lies at the Houses of Parliament (Palace of Westminster) in the capital, London though Scotalnd, Wales and Northern Ireland also have their own devolved parliaments or assemblies. English is the de facto official language though Irish Gaelic, Ulster Scots, Scots, Scottish Gaelic, Welsh and Cornish are recognized as regional languages with satutory rights. Whist there remains a link betwen church and state in the UK (the Church of England being the official church of England) in practice the UK has a predominantly secular society with only 33% of the popiulation proclaiming belief in a god. Britain is the world's fifth largest economy, and as a declared nuclear power holds a permanent seat on the United Nations Security Council. Britain is also considered a modern 'Great Power' and is a member of the G8, NATO, the European Union and the Commonwealth of Nations. The Crown Dependencies of the Channel Islands and the Isle of Man, formally possessions of the Crown, are not part of the UK but form a federacy with it. The UK has fourteen overseas territories. all remnants of the British Empire, which at its height encompassed almost a quarter of the world's land surface. British cuisine has long been the brunt of culinary jokes, yet, betwen its four nations the country has a long culinary history, stretching from the Middle Ages to the present. The growth of new chefs have lately popularized British cookery and the diversity and imprtance of dishes is growing. The effects of the empire has also made British cuisine very diverse, showing influences from all over the globe: particularly the Indian sub-continent and south-east Asia. There is also a growing influence from Afro-Carribean cuisine. |
The alphabetical list of British recipes follow (limited to 100 recipes per page). There are 3254 recipes in total:
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Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
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