What is a good meal to have to celebrate St Georges Day?!
On this day we fly the English flag, known as the St. George Cross. We wear a red rose, a symbol of England. We prepare traditional English foods such as roast beef and Yorkshire pudding, bangers and mash, toad-in-the-hole, etc. We also sing traditional English folk songs.
Answers: April 23rd is St. George's Day. It honors St. George, the patron saint of England. St. George is said to have killed a dragon which was terrorizing several villages in the English countryside. It is basically the English version of St. Patrick's Day.
On this day we fly the English flag, known as the St. George Cross. We wear a red rose, a symbol of England. We prepare traditional English foods such as roast beef and Yorkshire pudding, bangers and mash, toad-in-the-hole, etc. We also sing traditional English folk songs.
Fish 'n' Chips!
beef roast followed by turkish delight
the way things are going it will soon be a curry
Pie, Why Pie you ask?
Because everyday is a good day for Pie. :)
Dragon flambe!
Who the hell is St.George?
Just make something you like.
Make something that you think it taste good and that is fun to cook.
You can make an apple pie.
or a turkey,or a meat loaf.
Anything you like.
Banger and mash
Pie and mash
Fish and chips
All good british food
Haggis - so you can realise what you're missing by being English rather than Scottish. OH FLOWER OF SCOTLAND/WHEN WILL WE SEE/YOUR LIKES AGAIN... I will stop now. However, upon requests, i will continue
I will be having some Haggis washed down with whisky while I watch a video of the 1967 England V Scotland game.
How about you?
A dragon.
Fish and Chips
Very few people in mainland Britain live more than a few miles from a fish-and-chip shop, therefore very few actually cook this most traditional of British foods! But, for the sake of "tradition," I include instructions here.
1 large or 2 medium potatoes per person, peeled and cut into half-inch thick fingers ("chips")
white fish fillets** - 1 piece per person
4 oz plain flour
pinch of salt
1 egg
quarter pint (150 ml) mixed milk and water
small amount of flour to coat fish
oil or fat to deep-fry
Method
When the chips are first cut, place in cold water to firm up; heat the fat or oil and, whilst it is heating, drain the chips and dry them as much as possible with a clean tea-towel or kitchen paper. When the fat is hot, lower the chips in CAREFULLY, preferably in a chip basket, and cook until they are just beginning to turn golden. Remove from the pan and drain. Meanwhile, prepare the batter for the fish**: beat together the flour, salt, eggs, milk and water (substituting some of the water with beer makes an excellent batter.)
Coat the fish with flour and shake of any excess; hold the fish by the very end and dip into the batter, making sure it is coated entirely. Lower it gently into the hot fat and fry for 5 - 7 minutes, the exact time will depend on the type and thickness of the fish; it will float to the surface of the fat when cooked. Lift out and drain; meanwhile, reheat the fat/oil and cook the chips for a second time - they will not take long and will also float when cooked.
Drain and serve the fish and chips - the traditional accompaniment depends on the part of the British Isles you are in: salt and malt vinegar is most usual, but you can also have tomato ketchup, tartar sauce or, in Yorkshire at least, mint sauce!
**The actual variety of fish served depends on what is caught locally. No part of the British Isles is more than 60 miles from tidal waters, so fresh fish is readily available. Most usual is cod or haddock, but also tasty and popular (and cheap) is the species sold variously as Ling, Huss or Rock Salmon.
Lancashire Hot-Pot
1 and a half lb (700g) best end of neck of lamb or stewing lamb
2 lamb's kidneys
1 lb (400g) potatoes, thinly sliced
8 oz (200g) onions, thinly sliced
salt and pepper
quarter pint (150ml) stock or water
1 oz (25g) melted butter
Method:
Trim any surplus fat from the lamb and skin, core and slice the kidneys. Put half the potatoes in a layer in the bottom of a greased ovenproof casserole dish, then the lamb, the kidneys and the onions, and finally the rest of the potatoes - arrange the top layer of potatoes in overlapping circles. Pour in the stock or water. Brush with the butter and cover with a lid or foil.
Bake at 180*C (350*F) Gas Mark 4 for an hour and a quarter; uncover and cook for a further 30 minutes or until the top potatoes are golden brown.
A true traditional Lancashire hotpot is supposed to contain oysters too!! If you want to go all the way with this recipe, add 8 or 10 shelled oysters along with the meat.
Bubble and Squeak
This is usually made from left-overs but if you don't have any vegetables left over, simply cook some fresh!
equal amounts of mashed potato and cooked white cabbage
fried onion (optional) - well drained
salt and pepper
1 egg per person
fat or oil for frying
Method:
Mix together the drained cabbage and the mashed potato and onion (if used) and season to taste; heat some oil or fat in a frying pan and tip around the pan to make sure the base and sides are completely coated - pour off any excess. When the fat is just beginning to give off a haze, tip in the vegetable mixture and spread evenly in the pan.
As it cooks, a crisp coating will form on the bottom and you will be able to free it from the pan by shaking it. Slide onto a warmed plate; re-coat the pan with fat and tip the vegetables back in to cook the other side. Fry the eggs in a separate pan and serve with the bubble-and-squeak.
And to end it all....
* Battenberg Cake
*
* 150 grams of butter
* 1 teaspoon vanilla essence
* 3/4 cups of white sugar
* 2 eggs
* 1 1/2 cups of plain white flour
* 3 teaspoons baking powder
* 1/4 cup of milk, approximately
* red food coloring
* 1/4 cup of apricot jam
* 250 grams of almond paste / fondant to cover
1. Pre-heat oven to 175 degC.
2. Line sponge roll or shallow square cake tin with baking paper.
3. Cream the butter, vanilla and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each.
5. Sift the flour, baking powder and fold into the creamed mixture.
6. Add sufficient milk to give a soft dropping consistency.
7. Spoon half the mixture into one half of the prepared tin as neatly as possible.
8. Add a few drops of red food coloring to the remaining mixture to turn it a pink color, then spoon this into the other half of the tin, try to get the join between the two mixtures as neat as possible.
9. Bake for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.
10. Turn out and leave to cool on a wire rack.
11. Trim the edges of the cake and then cut into 4 equal strips down the length of the colors.
12. Gently heat the apricot jam in a small pan and stick the stripes of cake together,
one plain piece next to one colored one, and then vice versa to make a checker board effect.
13. Brush the top of the assembled cake with apricot jam.
14. Roll out the almond paste into a rectangle the length of the cake and sufficiently wide to wrap around the cake.
15. Invert the cake on to the almond paste, then brush the remaining 3 sides with apricot jam.
16. Press the almond paste neatly around the cake, arranging the join in one corner.
17. Serve in slices
Haggis, neeps, tatties,Yorkshire pudding, Cornish pasties and a good ole lager to wash it down.
what is st. georges day?
Since St, George is best know for having slain the dragon I would think that dragon meat, char broiler or open flame bar-b-Que, would be best. Only dragons now are the Kimono Dragons in Asia so you might have to settle for iguana or Gila Monster (thedragon od the desert) or for some just plain lizard, the say it taste just like chicken.
Roast Dinner, Yorkshire pudding, Roast potatoes, Veg and loads of gravy yummmmmmm!
"Mixed Grill & chips" or Steak & chips, or mash n gravy!!
Any favorite English dishes - Fish and Chips, Roast Beef with Yorkshire Pudding,Shepperd's Pie, any Savoury Pies and Curry, after all it is an English Raj's invention.
To Lily,
St. George is to the English what St, Patrick is to the Irish, just a patron saint.
Roast beef+Yorkshire pud+tatties,etc