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Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.
Baked beans are a dish traditionally containing white common beans that are parboiled and then baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but are cooked through a steam process.
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.
A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.
Rösti or rööschti is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. The French name röstis bernois directly refers to the dish's origins.
Steak and kidney pie is a popular British dish. It is a savoury pie filled principally with a mixture of diced beef, diced kidney and onion. Its contents are generally similar to those of steak and kidney puddings.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.
A bacon sandwich is a sandwich of cooked bacon. It may be spread with butter, and may be seasoned with brown sauce or tomato ketchup. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on a similar roll as is used for hamburgers.
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years.
Banoffee pie is a British dessert pie made from bananas, whipped cream, and a thick caramel sauce, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee, or both.
Sticky toffee pudding, known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake covered in a toffee sauce, often served with a vanilla custard or vanilla ice cream. It is widely served in the Lake District in northwest England, where it is a culinary symbol.
Sole meunière is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
Steak and kidney pudding is a traditional British main course in which beef steak and beef, veal, pork or lamb kidney are enclosed in suet pastry and slow-steamed on a stovetop.
A full breakfast or fry-up is a substantial cooked breakfast meal often served in Great Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried breakfast became popular in Great Britain and Ireland during the Victorian era, with the full breakfast appearing in Isabella Beeton's Book of Household Management (1861).
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Maria Eliza Rundell was an English writer. Little is known about most of her life, but in 1805, when she was over 60, she sent an unedited collection of recipes and household advice to John Murray, of whose family—owners of the John Murray publishing house—she was a friend. She asked for, and expected, no payment or royalties.
Haggis pakora is a Scottish snack food that combines traditional Scottish haggis ingredients with the spices, batter and preparation method of Indian and Pakistani pakoras. It has become a popular food in Indian and Pakistani restaurants in Scotland, and is also available in prepared form in supermarkets.
References
- 1 2 Rodgers, Kerstin (1 July 2019). "An interview with Felicity Cloake". Ms Marmite Lover. Retrieved 6 May 2023.
- ↑ The Guardian profile
- ↑ Digby, Marie Claire (9 April 2016). "Food writer Felicity Cloake on her love of potatoes". The Irish Times. Retrieved 2018-11-19.
- ↑ "Red Sauce Brown Sauce". The Rugbeian Community. 2023-05-19. Retrieved 2024-07-07.
- 1 2 "Profile: Felicity Cloake". The Oxford Student. 2017-01-16. Retrieved 2018-11-19.
- ↑ Cloake, Felicity (6 June 2003). "Staying out of the rat race". The Guardian. Retrieved 2018-11-19.
- ↑ Burgener, Andrea (9 January 2014). "Food that tastes good is what should be in vogue". TimesLIVE. Retrieved 4 May 2023.
- ↑ Puckering, Charlotte (22 February 2022). "Southerner says bacon butties are best covered in marmalade rather than brown sauce or ketchup". Proper Manchester. Retrieved 4 May 2023.
- ↑ "Food Writer Claims the Perfect Bacon Sandwich Should be Slathered in Marmalade". Men's Health. 23 February 2022. Retrieved 4 May 2023.
- ↑ Morrow, Madeleine (31 January 2019). "BOOK REVIEW: Flawless recipes to inspire beginners and confident cooks". BusinessLIVE. Retrieved 4 May 2023.
- 1 2 Nik, Rawlinson (6 February 2023). "Best travel book 2023: See the sights from home". Expert Reviews. Retrieved 6 May 2023.
- ↑ greatbritishchefs. "Great British Menu 2015: The banquet - Great British Chefs". Great British Chefs. Retrieved 2018-11-19.
- ↑ "In conversation with Grace Dent | The Guardian Members". The Guardian Live. Retrieved 4 May 2023.
- ↑ Reviews of Perfect:
- "The old recipes work the best in a feast of summer cooking". Evening Standard. 10 April 2012. Retrieved 4 May 2023.
- ↑ Reviews of The A-Z of Eating:
- "Book Review: The A-Z of Eating, by Felicity Cloake | John and Sally McKennas' Guides". Megabites. Estragon Press. 2022. Retrieved 4 May 2023.
- Digby, Marie Claire (9 April 2016). "Food writer Felicity Cloake on her love of potatoes". The Irish Times. Retrieved 4 May 2023.
- ↑ Reviews of Completely Perfect:
- Morrow, Madeleine (31 January 2019). "BOOK REVIEW: Flawless recipes to inspire beginners and confident cooks". BusinessLIVE. Retrieved 4 May 2023.
- Henry, Diana (24 October 2018). "Diana Henry's pick of the 20 best cookbooks to buy this autumn". The Telegraph. Retrieved 4 May 2023.
- Bossicart, Nina (8 January 2022). "The good, the bad and the basic: student cookbooks you need in your life". The Glasgow Guardian. Retrieved 4 May 2023.
- ↑ Reviews of One More Croissant for the Road:
- Bailey, Meredith (January 19, 2021). "Felicity Cloake's 'One More Croissant for the Road'". The Student. Edinburgh.
- Gardner, Kate (24 October 2022). "Book review: One More Croissant for the Road by Felicity Cloake". Nose In a Book. Retrieved 4 May 2023.
- "Nine books about cooking that make perfect Christmas gifts for foodies, from Nigel Slater's latest to a book that 'deserves a Michelin star'". Country Life. 2 December 2019. Retrieved 4 May 2023.
- Green, Jonathan; Gorrilla, Buffy (21 June 2019). "Rediscovering la cuisine française". Bauhaus women, deadly plants, couch surfing in Russia and colour. Blueprint for Living. ABC Radio National.
- ↑ Reviews of Red Sauce, Brown Sauce:
- Frizzell, Nell (15 June 2022). "Red Sauce Brown Sauce by Felicity Cloake review – a quest for the great British breakfast". The Guardian. Retrieved 4 May 2023.
- Soutar, Gaby (17 June 2022). "Felicity Cloake's new book Red Sauce Brown Sauce is a bible for breakfast lovers". The Scotsman. Retrieved 4 May 2023.
- Potts, Olivia (22 July 2022). "A quest for Britain's best breakfast". Times Literary Supplement. Retrieved 4 May 2023.
- Jeffreys, Henry (7 July 2022). "The great breakfast dilemma: should baked beans be part of a full English?". The Spectator. Retrieved 4 May 2023.
- ↑ "Felicity Cloake". Penguin Books UK. Retrieved 2018-11-19.
- 1 2 "Awards 2011 Winners". The Guild of Food Writers. Retrieved 2018-11-19.
