food specialties in london
English cuisine is certainly not the most famous or luxuriant, but there are a few tasty and interesting specialities.
What's more, bakery and confectionery products are not very fattening but at the same time are delicious, whilst fish and chips with a pint of beer is not to be missed
For a quick snack, perhaps something tastyto eat while you're in a park, take away sandwiches, which you can buy in supermarkets or specialise shops, are excellent
The following are a few recipes for the most well-known London specialties
- 250 G of Flour
- 12 G of Yeast
- 1 Teaspoon of Sugar
- 1 Egg
- 1 Egg Joke
- 50 G Melted Butter
- Salt
- 3 Teaspoons of Milk
Prepare a mound of flour and add the yeast and a pinch of salt, pour in the whisked egg and stir carefully so as not to form lumps. If the batter is too hard then add some milk. Finally, add the butter and mix it all together. Pour the batter into 12 -15 buttered and floured moulds and put in an already warm oven set at 200 degrees until the muffins have puffed up and are coloured
For the pastry:
Sieve the flour and mix it with salt in a large bowl, cut the cold butter into cubes and add them to the flour. Knead the butter and flour with your hands until you obtain a crumbly paste. Make a hole in the middle and add enough water to make a hard paste. Handle the paste as little as possible and cover it with transparency film and then put it in the fridge for 30 minutes.
For the filling:
Warm up the oven at a setting of 200°C. Break-up the minced beef in a large bowl. Chop up the onion into very fine pieces, discarding the centre of the onion and then adding the slices into the meat. Peel the potatoes and then slice them very thinly (circa 5 millimetres) and then add them to the meat, before adding the dressing (a little bit of water can be added to the pastry to moisten it), then cover it up. Spread out the mixture on a worktop covered in flour until it is roughly 5 millimetres thick. Cut out 6 circles using a 12 centimetre diameter plate. Fill the middle part of each cut-out with the mixture. Gently beat the egg and then brush it on to the edges of each cut-out. Lift up the due extreme edges of the cut-out pastry and press them together over the filling. Pinch together the sides at regular intervals. Brush more egg over each pie and out them in a roasting tin, then put them all into the oven for between 45 minutes and one hour
Sieve the flour and mix it with salt in a large bowl, cut the cold butter into cubes and add them to the flour. Knead the butter and flour with your hands until you obtain a crumbly paste. Make a hole in the middle and add enough water to make a hard paste. Handle the paste as little as possible and cover it with transparency film and then put it in the fridge for 30 minutes.
For the filling:
Warm up the oven at a setting of 200°C. Break-up the minced beef in a large bowl. Chop up the onion into very fine pieces, discarding the centre of the onion and then adding the slices into the meat. Peel the potatoes and then slice them very thinly (circa 5 millimetres) and then add them to the meat, before adding the dressing (a little bit of water can be added to the pastry to moisten it), then cover it up. Spread out the mixture on a worktop covered in flour until it is roughly 5 millimetres thick. Cut out 6 circles using a 12 centimetre diameter plate. Fill the middle part of each cut-out with the mixture. Gently beat the egg and then brush it on to the edges of each cut-out. Lift up the due extreme edges of the cut-out pastry and press them together over the filling. Pinch together the sides at regular intervals. Brush more egg over each pie and out them in a roasting tin, then put them all into the oven for between 45 minutes and one hour
Immerse the fish in water with a bay leaf. Let it cool down and break it into small pieces. Now prepare a roux with butter and flour. Add 470mil of stock to make a soft sauce. Add the small pieces of fish and some white wine. Put this mixture into some small bowls and cover the contents with Parmesan cheese and then toast it under a gril
For the Chips : For the Fish:
Heat the oil in a non-stick pan. Peel the potatoes and cut them into long pieces, then fry them for 6-8 minutes, place carefully on kitchen paper to get rid of excess oil, add salt and keep them in a warm place. Prepare the batter using a whisk, add the flour, starch, a pinch of salt and cold water (as much as is required). Smother the fish in the batter and fry it in hot oil for 5-6 minutes (the exact time depends on how big the fillets are), then place the fried fish on kitchen paper so the excess oil is absorbed. Put the fish on a plate with the fried chips, garnish with a slice of lemon and a little bit of parsley. Add a pinch of salt and paprika if you wish.