Download Food of London: A Culinary Tour of Classic British Cuisine by Kathryn Hawkins, Ian Garlick PDF

By Kathryn Hawkins, Ian Garlick

Booklet by means of Hawkins, Kathryn, Garlick, Ian

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Extra info for Food of London: A Culinary Tour of Classic British Cuisine

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DEVONSHIRE: T h e s e h a m s m a y b e smoked or unsmoked a n d cured for cooking. T h e y are very lean a n d succulent with a clean, p u r e flavor. SUFFOLK: This is cured b y rubbing salt a n d saltpetre into the surface, t h e n covering in a mixture of old ale, treacle, b r o w n sugar, a n d spices. It is t u r n e d and basted for a m o n t h , t h e n h u n g a n d matured for four m o n t h s . It can b e boiled, b a k e d or braised a n d has a full b u t mild flavor. WILTSHIRE: This h a m dates back h u n d r e d s of years.

T h e y can be eaten cold or slightly w a r m e d , split a n d spread with butter. COBURG or COB: A popular English crusty loaf m a d e from all-purpose "white flour. It is r o u n d e d in shape a n d the crust can b e cut in several ways: a cross, o n e spreading cut, a checkerboard design, or p u n c t u r e d "with small holes m a d e with a thin, r o u n d e d piece of "wood. This loaf will slice thinly, making a m o r e delicate sandwich. COTTAGE: This consists of two r o u n d loaves of white b r e a d baked one on top of the other, the top 26 being smaller t h a n the bottom.

The taste is mildly sweet and very aromatic. Dill makes a good garnish although it wilts quickly. It goes particularly well with cucumber and smoked fish, such as salmon or mackerel. You can add finely chopped dill to vegetable and fish soups, potato salads, cream cheese, eggs, and grilled meats. It is also good boiled with baby new potatoes. The aromatic, flatfish oval seeds are also used in some pickles and with fish. MINT: This is one of the best-loved herbs in English cookery. Indeed, it is almost impossible to imagine eating some roast lamb or lamb chops without the traditional accompaniment of mint sauce.

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