COOKING RECIPE PRESENTATION

Discovering UK

From Northern Ireland to Wales

start

Index

01 Northern Ireland . . . . . . . . . . . . . . . . . . .

02 Scotland . . . . . . . . . . . . . . . . . . . . . . . . .

03 England . . . . . . . . . . . . . . . . . . . . . . . . . .

04 Wales . . . . . . . . . . . . . . . . . . . . . . . . . . .

01

Northern Ireland

Breakfast

back

A Northern Irish fried breakfast consists of sausages, bacon, black pudding, eggs, potato cakes, mushrooms and beans. Known as an Ulster fry, it’s a real treat to start your day with this huge plate of fried delicacies, though keep in mind that it’s not the healthiest meal you can find.This mound of delicious food usually comes with your choice of bread and a pot of tea or coffee. You could always add a glass of orange juice for a healthy touch. Portions are very satisfying, keeping you fuelled up all day.

Ulster fry

Northern Ireland

start cooking now

02

Scottland

Lunch

back

Haggis, a dish synonymous with Scottish identity, is a culinary masterpiece that encapsulates centuries of tradition and flavor. At its core, haggis is a savory pudding crafted from a combination of sheep's heart, liver, and lungs, mingled with oats, suet, onions, and an array of spices. This unique concoction is then encased within a sheep's stomach lining, creating the distinctive shape that has come to symbolize Scotland's gastronomic heritage. The roots of haggis extend deep into history, with references dating back to the 15th century. Originally born out of necessity as a way to utilize every part of the sheep and avoid waste, haggis evolved into a symbol of resilience and Scottish pride. Over time, it became an integral part of celebrations, none more prominent than Burns Night, an annual tribute to the renowned Scottish poet Robert Burns. While the traditional preparation involves boiling or steaming the haggis for hours, modern variations have emerged, incorporating baking and pressure cooking techniques. Additionally, contemporary chefs have embraced innovation, creating vegetarian and lamb-based alternatives to cater to diverse tastes.

Haggis

Scottland

start cooking now

03

ENGLAND

Dessert

back

Pudding probably originates from foods based on fruit such as porridge and soup. It seems that in England it was widely spread as early as the sixteenth century. The dish was used in her own table by Queen Victoria, thus becoming the main English Christmas dessert. Also during the nineteenth century, moreover, new ingredients were added that made the dessert more consistent. In 1858, it was first mentioned as "Christmas pudding" in a short story by Anthony Trollope. Throughout history, record-breaking puddings were created, such as those made in Paignton in 1819 and 1859, and The largest pudding in history, weighing 3.28 tons, was made in July 1992 in Aughton in the district of Lancaster.

Pudding

England

start cooking now

04

WALES

Dinner

back

Monkfish has been a favorite seafood for a long time, especially in the Mediterranean and North Atlantic regions. In places like Spain, France, and Italy, people have been enjoying monkfish for centuries. It's also popular in places like Canada, North Carolina, and Japan. In the past, monkfish wasn't as popular because it doesn't look very nice. But lately, more and more people are discovering its delicious taste and how versatile it is in cooking. Today, monkfish is considered a fancy ingredient and is used in fancy restaurants worldwide. But you can also cook it at home and try different recipes to enjoy its yummy flavor. Overall, monkfish has a long history and is loved by many people. Whether you're a seafood expert or new to trying fish, monkfish is definitely worth a taste

Monkfish

Wales

start cooking now

ENJOY!

Made by Stefano, Chiara, Edoardo and Benedetta

back

Ingredients

450g ground lamb or beef 200g steel-cut oats 1 large onion, finely chopped 120ml beef or vegetable broth 1 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg 2 tablespoons vegetable oil

Chickpea flour

Monkfish

Let's Start Cooking

Step 3 : Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside Step 4 : Flip the monkfish over and turn the heat right down. Cook for a further 2 minutes. Remove the pan from the heat and season the fish with the salt, pepper and lemon juice to taste. To serve, reheat the tomato sauce and divide evenly between 4 dishes. Place the monkfish on top of the sauce and serve immediately

Step 1 : For the sauce, place a large saucepan over a medium heat and add the oil. Cook the shallots, garlic, ginger and chilli until soft but not coloured. Add the tomato paste and white wine, cook for a further 3 minutes Step 2 : Add the tomatoes, parsley, coriander and butter to the pan and gently simmer until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and set aside

Haggis

Ingredients

Let's Start Cooking

Step 1 : In a bowl, combine the ground lamb or beef with steel-cut oats. Add chopped onions, black pepper, salt, thyme, and nutmeg. Mix well. Step 2 : Heat vegetable oil in a skillet over medium heat. Add the meat and oat mixture to the skillet, breaking it apart with a spoon. Cook until browned and cooked through. Step 3 : Pour the broth over the cooked meat mixture. Stir well and let it rest for an additional 5 minutes to allow flavors to meld.

Step 4 : Spoon the haggis-inspired mixture onto plates or into bowls. Serve hot and enjoy your quick and easy haggis-inspired dish!

Ulster fry

Let's Start Cooking

Step 4 : Add more oil and butter if needed and fry the potato farls until golden brown, keep them warm in the oven. Then fry the soda bread until crispy and keep it warm in the oven. Step 5: Finally, fry the eggs to taste (sunny side up, over easy etc) and serve the breakfast on warm plates like so: put the fried soda bread and potato farls on the plate, place the fried egg/s on top. Arrange the tomatoes, black pudding and bacon around the egg/s, farls and bread. Serve immediately with a pot of tea.

Step 1: Pre-heat oven to 150C to keep the food warm as it is cooked. Step 2 : Heat a little oil and some butter in a large frying pan or grease a griddle and add the halved tomatoes; fry for about 8 to 10 minutes until soft, then transfer to the oven to keep warm. Step 3: Add the black pudding and bacon to the pan and fry to taste (crispy etc) before draining and adding them to the tomatoes in the oven to keep warm.

Step 3 : Generously butter two 1.2 litre bowls and line the bottoms with circles of baking parchment. Pack the pudding mixture into the bowls. Cover each bowl with a double layer of baking parchment, pleating to allow for expansion, and tie securely with string. Trim excess paper. Step 4 : Wrap each bowl in foil, ensuring a double package for watertightness. Tie with string, creating handles for easy lifting. Boil or oven steam the puddings for 8 hours, ensuring to top up water as needed. Remove from heat and let cool overnight. Discard the messy wrappings and re-wrap in new baking parchment, foil, and string. Store in a cool, dry place until Christmas.

Pudding

Let's Start Cooking

Step 1 : Coarsely chop almonds, peel, core, and chop cooking apples, and finely chop candied peel by hand. Grate three quarters of a nutmeg. Combine chopped almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs, and 2 tbsp brandy or cognac in a large bowl. Stir the mixture thoroughly until well combined. Step 2 : Grate a quarter of the butter into the bowl and stir. Repeat until all butter is grated. Stir the mixture for 3-4 minutes until it slightly subsides after each stir. Encourage family members to join in and make a wish.