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King Rib is an item of food commonly served in fish and chips shops in Scotland and Northern England. Despite its name, it is actually a sweetened patty of minced pork that is fried or deep-fried [1] and often available as a "supper" combination meal, i.e. with chips. It is popular in Scotland to purchase a single king rib along with two buttered rolls, splitting the rib accordingly.
French fries, chips, finger chips, french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
Haggis is a savoury pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.
A pastie is a large to medium-sized battered deep-fried round of minced meat and vegetables common to Northern Ireland. Generally served with chips to form a "pastie supper", or in a white roll as a "pastie bap" or "pastie burger" it is a common staple in most fish and chip shops in the country.
White pudding, oatmeal pudding or mealie pudding is a meat dish popular in Scotland, Ireland, Northern Ireland, England, Nova Scotia and Newfoundland.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years. Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.
A deep-fried Mars bar is a Mars-brand chocolate bar covered in batter then deep fried in oil. The dish originated at a chip shop in Scotland as a novelty item. Since various mass media began reporting on the practice in the mid-1990s – often as a critical commentary on how unhealthy the Scottish diet was – the popularity of the dish has spread.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Cutlet refers to:
Deep-fried pizza is a dish consisting of a pizza that, instead of being baked in an oven, is deep-fried, resulting in a different flavour and nutritional profile. This technique is known in both Italy and Scotland, but there are numerous differences between the Italian and Scottish variants, which likely developed independently.
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet.
Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.
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.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
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