Britan

• Fish & chips even tho you see fish and chips in the USA the fish & chip is british

• 7 tablespoons/55 grams all-purpose flour, divided
• 7 tablespoons/55 grams cornstarch
• 1 teaspoon baking powder
• Sea salt, to taste
• 1 pinch black pepper, to taste
• 1/3 cup dark beer, cold
• 1/3 cup sparkling water, cold
• 4 (7-ounce) fish fillets (thick, white fish)

For the Chips:

• 2 pounds potatoes, peeled
• 1 quart/1 liter vegetable oil (or lard), for frying

Steps to Make It

1. Gather the ingredients.
2. Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
3. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
4. Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
5. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
6. Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
7. Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
8. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
9. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
10. Dip into the batter, coating the entire fillet.
11. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
12. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
13. Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
14. Serve immediately with the hot fish accompanied by your favorite condiment.

spotted dick

Yield Makes 6 servings Active Time40 min Total Time2 1/2 hr

Ingredients

• 1/2 cup mixed currants and golden raisins or other assorted dried fruit
• 1/2 teaspoon finely grated fresh lemon zest
• Suet pastry dough
• Custard sauce

Preparation

1. Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.
2. Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.

Cooks’ note:Coarsely chop any large pieces of dried fruit.

toad in a hole

• 3 large eggs
• ¾ cup/165 grams whole milk
• ¾ cup/115 grams all-purpose flour
• ¾ teaspoon/5 grams kosher salt
• About 1/4 cup rendered beef or pork fat, olive oil or melted butter

Preparation

1. Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
2. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

• 1 1/2 cup (180 g) of all purpose flour
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup (350 ml) milk
• 2 tablespoons melted butter
• 1 tablespoon vegetable oil
• 1 pound (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Method

1. Make batter: In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. https://c29e94357627b0b94a38443ee4571f10.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
2. Preheat baking dish: Coat the bottom and sides of an 8×12 or 9×9 ceramic or metal casserole dish with vegetable oil. Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C). https://c29e94357627b0b94a38443ee4571f10.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
3. Brown the sausages: While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.
4. Pour batter over sausages: When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.
5. Bake: Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden. Serve at once.

English pasty

For the Pastry:

• 1 cup all-purpose flour
• 1 pinch salt
• 2 ounces butter (or half lard and half butter), cubed
• 2 to 3 tablespoons water, cold

For the Filling:

• 1/2 cup cubed rump steak (sirloin)
• 1/2 cup 1/4-inch-diced potato
• 1/2 cup 1/4-inch-diced swede (rutabaga)
• 1/4 cup finely chopped onion
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, lightly beaten

Steps to Make It

Note: While there are multiple steps to this Cornish pasty recipe, the dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Shortcrust Pastry

1. Gather the ingredients. 
2. Place the flour, salt, and butter into a large bowl.
3. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm.
4. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry.
5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes.

Make the Filling and Form the Pasties

1. Gather the ingredients. 
2. Heat the oven to 425 F .
3. Divide the pastry into four equal pieces and roll each piece into rounds the size of a tea plate—approximately 6 to 7 inches in diameter.
4. Place the onion, potato, swede, and steak into a large mixing bowl and mix. Season well with salt and pepper.
5. Divide the meat mixture evenly among each pastry circle and place it to one side. Brush the edges with beaten egg.
6. Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
7. Place the pasties on a greased baking sheet and bake for 20 minutes. Lower the oven temperature to 350 F and bake another 20 minutes until golden brown.
8. Serve hot or cooled and enjoy.

Tips

• The dough can also be made in a food processor: Pulse the flour, butter, and salt until the mixture resembles breadcrumbs. Slowly add the water through the funnel until the dough comes together in a ball. Wrap in plastic and chill.
• There is no need to cook the filling ingredients beforehand as they will cook within the pasty.
• Choose a waxy potato that will hold its shape in the pasty. New potatoes, red bliss, and fingerlings are good choices.
• A traditional pasty is crimped on the side—not across the top—so it lays flat. Crimp it however you feel comfortable because it will taste just as good either way.

• 1 tbsp duck fat, goose fat or butter
• 4 rashers of streaky bacon, chopped
• 1 onion, finely sliced
• 1 garlic clove, chopped
• 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
• 400g cold leftover mashed potato, or cold crushed boiled potatoes

bubble & squeak I know bubble & squeak I did not make it up it is what it is

Method

• STEP 1Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
• STEP 2Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
• STEP 3Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
• STEP 4Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
• STEP 5Cut into wedges and serve.

full breakfast for the British but I know it is a whole lot of things to make so I will leave it to you to research and make

so I will leave it to you so there is one more for Britain

Home » Ultimate Bangers and Mash Recipe

Ultimate Bangers and Mash Recipe

Written on October 31, 2019 As an Amazon Associate I earn from qualifying purchases.7345shares

Succulent sausages nestled on a bed of buttery mashed potatoes and drenched in a rich onion gravy, Bangers and Mash has been ranked as Great Britain’s #1 most popular comfort food.   This bangers and mash recipe is the ONLY one you’ll ever need!

What Is Bangers and Mash?

Bangers & Mash is a dish consisting of sausages served with mashed potatoes and onion gravy.  Also known as sausages and mash, it’s a quintessential British dish that’s served throughout Great Britain, traditionally in pubs, and a survey a few years ago ranked it as Britain’s most popular comfort food.

Where Did Bangers and Mash Originate?

Bangers is slang for sausages and can refer to any number of sausage varieties.  The term surfaced during WWI and became even more widespread during WWII when meat rations were low and sausages had to be made with other inexpensive fillers like rusk or breadcrumbs and a large ratio of water that would result in the sausages bursting with a “bang” when fried.  The term “bangers” stuck and has continued to be used since, specifically in conjunction with the dish known as “bangers and mash.”

While the term “bangers” can refer to a variety of different sausages, in the homemade sausage-making world the term “bangers” has come to be associated with a particular blend of seasonings and key ingredients, including ground mace and breadcrumbs, giving them a unique flavor and texture.  That said, any number of sausage varieties can be and are served with bangers and mash including one known as Cumberland sausage.

How To Make Homemade Bangers

Whether you’re a beginning or an expert sausage maker, making your own homemade British bangers is well worth the effort.

Check out our full picture tutorial on how to do it and get our Homemade British Bangers recipe!

© Zkruger | Dreamstime

How To Make Onion Gravy

The other key ingredient in Bangers and Mash is onion gravy.  We’ve had bangers and mash in many a pub and restaurant throughout the UK and have experienced some truly excellent onion gravies as well as the very worst that tasted little more than salty brown water.  Here is a truly excellent, incredibly rich and flavorful onion gravy recipe that we’re confident you’re going to love and it will take your bangers & mash to the highest level possible!

Check out our recipe for the BEST Onion Gravy!

How To Make the Best Mashed Potatoes

The final ingredient you’ll need to create your Bangers & Mash is the mash, or mashed potatoes.  Don’t cut corners on this essential part of the dish because texture and flavor are key.  Below are some tips to help you achieve those perfect mashed potatoes.

What Kind of Potatoes Should I Use?

Different potatoes are best suited for different purposes.  For mashed potatoes that are soft, smooth, creamy and flavorful you’ll want to choose a variety that is high in starch (floury/mealy), but not too high (more on that shortly).  High-starch potatoes will mash more easily and quickly which is important because the more you mash the potatoes the gummier in texture they will become.  The science behind that is that potatoes have starch cells that swell during boiling and when you mash them those starch cells rupture; the more cells that are ruptured, the gluier in texture the potatoes become.

However, if the potatoes are too high in starch they will absorb more water meaning less flavor and non-fluffy, water-logged texture.  While some people use russets for mashed potatoes, they have the highest starch content and are more ideal for baking than for mashing.

On the other side of the starch spectrum are the low-starch potato varieties (i.e., firm, waxy potatoes).  They hold their shape better after boiling and so require more mashing – this leads to overworked potatoes that too often result in a gluey, gummy potato paste.  So avoid low-starch/waxy potatoes.

For the best results, many chefs recommend using medium-starch potatoes such as Yukon Gold.  Not too high or low in starch, Yukons also have a great buttery flavor.  They have a uniform, dense flesh that is resistant to absorbing water and becoming grainy or mushy.  If you’re still partial to russets, you can use half and half.

Tips for Achieving the Best Mashed Potatoes:

• Choose the right variety of potato (see above).
• Cut the potatoes into large pieces, not small.  Small pieces enabled more water to get into the potatoes negatively impacting both texture and flavor.  Another option is to boil the potatoes whole with their skins on and peel them while they’re still hot.
• Avoid overcooking the potatoes.  This is one of the most common mistakes.  The potatoes end up water-logged and sticky and won’t fluff up properly.
• Thoroughly drain the potatoes.  This is another common mistake and will have the same result as overcooking them.
• Avoid over-mashing the potatoes (see above for explanation).
• Mash the potatoes while they’re still hot.
• Mash your potatoes by hand.  Avoid using an electric mixer or food processor which too often results in overworked potatoes.
• Add the butter first, then the milk.
• Use hot milk, not cold.
• Add the liquid gradually to give the potatoes time to absorb the liquid.
• For the best possible texture pass the potatoes through a ricer or food mill before adding the butter and hot milk.

With your homemade bangers (or the best quality store-bought sausages you can find), your incredibly delicious homemade onion gravy, and your perfect mashed potatoes, you are ready to sit down to the BEST plate of Bangers and Mash EVER!

Enjoy!

Questions for research

1 why do sausage grow bigger when cooked?

2 where do the fish come from is it sustainable

3 how much fish in a year

answer in comments below