Golden Kedgeree / Gyllen Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree / Gyllen Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted

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Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

Classic British comfort food found on goodhousekeeping.com
Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

There’s nothing better than a hearty plate of comfort food on a rainy late summer day. That’s why you will love this triple-tested sausage and mash recipe which is not only quick but cheap to make!

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Traditional Smoked Mackerel Fishcakes / Tradisjonelle Fiskekaker av Røkt Makrell

A classic fish cake recipe found on what was then britishfood.about.com
Traditional Smoked Mackerel Fishcakes / Tradisjonelle Fiskekaker av Røkt Makrell

Smoked fish is good in all kinds of recipes because of its deep flavour, plus it is nutritious, tasty and fairly cheap. A Smoked Mackerel Fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most Mackerel fishing is currently sustainable, so we don’t need to feel too guilty eating it.

In this Smoked Mackerel Fishcake Recipe the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft , sweet and extremely tasty fishcake.

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Faggots and Mushy Peas / Faggots og Mushy Peas

A classic pub-grub recipe found on Picture Britain
Faggots and Mushy Peas / Faggots og Mushy Peas

Abigail Rogers Young who runs Picture Britain writes: This would be one of those snigger-behind-your-hand British/American language differences. I’m sure that you Brits simply live for the look on your American friends’ faces when you say, “Oh yes, we’re having faggots and mushy peas for lunch. Oh, some mash as well, and we’ll cover the whole thing in gravy!”

This traditional British dish (also known as “savoury ducks”) seems to have been concocted for the purpose of using up absolutely every part of a pig that you would never eat otherwise, and was especially popular with the rationing of World War II. The “good old-fashioned way” to make faggots is with a pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs. The mixture is shaped into balls, wrapped with caul fat (the omentum membrane from the pig’s abdomen), and baked. Tasty, innnit?

So, my non-British friends, if you want to impress your dinner guests with your expertise in international cuisine, really make them wonder, or just want to gross them out, here is the recipe for British faggots (and please don’t forget the marrowfat peas!).

I have eaten this dish for lunch at countless pubs all over the UK and
can assure you that it’s infinitely more tasty than it sounds like. But I’m
Norwegian and we eat a lot of strange things here as well

Ted
Winking smile

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Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni  and can be translated as “pepper-water”.

The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.

By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”

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St Clement’s Pie / St Clements Pai

A classic British pierecipe foung on BBCgoodfood
St Clement’s Pie / St Clements Pai

A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.

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Ratafias / Ratafiaer

A classic British baking recipe found at epicurus.com
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The wonderful flavor of Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.

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Cornish Cream Tea / Cornwall Ettermiddags Te

A classic afternoon tea recipe found on travelaboutbritain.com
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Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.

* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.

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Apricot & Ginger Loaf / Aprikos- og Ingefærkake

A classic fruit cake recipe found on odlum.ie
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Tiddy Oggies – Potato Pasties / Innbakte Poteter

A classic British recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
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traditional badge british_flatThe name literally means potato pasties. The rich shortcrust pastry often contains dripping from the Sunday joint of beef or pork which makes it particularly nourishing. The recipe is especially useful when meat is in short supply, but you can increase the proportion of meat to make it equal to that of potato and swede.

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Fish and Chips / Fisk og Pommes Frites

A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970

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traditional badge british_flatI’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub  and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉

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Piccalilli – Sursyltede Grønnsaker

A traditional British relish recipe found on cookingchannaltv.com
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Served as an accompaniment to cold meats or as part of a Ploughman’s Lunch, tarty, tangy piccalilli is a relish of pickled vegetables and spices — particularly turmeric, which gives it an identifiable yellow color.

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Brixham Crab Scallops / Brixham Krabbe i Kamskjell

A recipe from “Robert Carrier‘s kitchen Cook Book”
published in 1980

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traditional badge british_flatThe picturesque fishing port of Brixham on the Devon coast brings in wonderful catches of fish, such as sole and turbot, as well as the more mundane mackerel. lt is also famous for its lobster, crab and scallops. Nowhere else, except in the West Country, would you find the following dish considered a reasonable luxury all the year round.

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Herbal Scones / Urtescones

A recipe from “Alt om Urter” (All about herbes) published by
Den Norske Bokklubben in 1985
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traditional badge british_flatScones is a typical British kind of baked goods, but it has over the years sneaked its way into Norwegian baking traditions as well. Probably because it is such a delicious little tidbit most Norwegians learn to apreciate on their summer holiday on the Isles – Ted

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Traditional Parkin / Tradisjonell Parkin

A traditional cake recipe found on thecakerecipe.co.uk
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Parkin or Perkin is a gingerbread cake traditionally made with oatmeal and treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, it is very widespread and popular in other areas, such as Lancashire.

Parkin is baked to a hard cake but with resting becomes moist and even sometimes sticky. In Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas.

Parkin is traditionally eaten on Bonfire Night, 5 November, but is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire, but is a mainly domestic product in other areas.

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