Traditional English cooked breakfast

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Gretel Brauer
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6 l Breakfast Traditional English cooked breakfast Es gibt viele Varianten von warmem Frühstück auf den britischen Inseln, aber Speck und Eier sind immer dabei.

1 6 l Breakfast Traditional English cooked breakfast Es gibt viele Varianten von warmem Frühstück auf den britischen Inseln, aber Speck und Eier sind immer dabei. Deshalb wird dieses Gericht oft einfach bacon and eggs genannt. Das klassische englische Frühstück ist so beliebt, dass es als all day breakfast in vielen Cafés und Pubs den ganzen Tag über angeboten wird. Preparation time: 15 minutes Ingredients: olive oil 8 thick pork (or Cumberland) sausages 8 large mushrooms 4 ripe tomatoes 6 eggs 8 slices of bacon 1 can (400g) of baked beans in tomato sauce 50g butter thickly sliced white bread salt and pepper brown sauce or tomato ketchup Cooking time: 30 minutes Serves 4 1 Heat a large frying pan at a medium temperature. Once it is hot, pour a little olive oil into the pan. Add the sausages and fry for 15 to 20 minutes. Turn the sausages occasionally. Increase the temperature slightly after the first 10 minutes. 2 While the sausages are cooking, clean the mushrooms and tomatoes, chop them in half and season with a little salt and pepper. 3 Gently heat another pan and fry the tomatoes and mushrooms in a little oil at a low temperature. After 3 minutes, turn them, season with a little salt, and fry for a further 3 minutes. 4 Add the bacon to the frying pan with the sausages and fry for 2 to 4 minutes per side, or a little longer for very crispy bacon. While the meat is cooking, heat the baked beans gently on a low temperature. Stir frequently. 5 Melt the butter in a saucepan and break the eggs into the pan. Season and fry the eggs to your liking. 6 Meanwhile, toast the bread. Butter the toast and cut it in half. Serve everything on a large plate with a little brown sauce or tomato ketchup on the side. Enjoy with a mug of milky tea Fremdsprachen Kochen Englisch indb :48

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2 brown sauce eine dunkle Soße mit Tomaten und Essig, die oft zu Fleisch gegessen wird to chop klein schneiden county Grafschaft crispy knusprig flavour Geschmack(srichtung), Sorte braten to fry gently langsam, sanft herbs pl Kräuter 9218 Fremdsprachen Kochen Englisch indb 7 to increase to melt mug poached pork to pour scrambled eggs to season slice to stir wholemeal erhöhen schmelzen Becher pochiert Schweinefleisch gießen, geben Rührei würzen Scheibe umrühren Vollkorn :48

3 58 l Main courses Cornish pasties Die Grafschaft Cornwall im äußersten Südwestengland hat ihre eigenen ausgeprägten Traditionen und sogar ihre eigene Sprache: Kornisch. Was Kochkultur betrifft, ist Cornwall vor allem für Cornish pasties, herzhaft gefüllte Teigtaschen, bekannt. Preparation time: 40 minutes Standing time: 30 minutes Cooking time: 35 minutes Serves 4 Ingredients: For the pastry: 250g flour 60g margarine 60g shortening 120ml water For the filling: 300g beef steak 300g potatoes 150g swede 150g onions 200g butter salt and pepper thyme and rosemary 1 egg, beaten Did you Know? In the past, Cornish tin and copper miners took pasties to work with them. They were the perfect meal: the miners didn t need a knife and fork, and they could warm up cold pasties with their candles. 1 Preheat the oven to 180 C. 2 Put the flour, margarine and shortening in a food processor and blend until it has the consistency of breadcrumbs. In a mixing bowl, add the water little by little and beat with a wooden spoon until you have a soft, elastic pastry. Wrap this in cling film and leave it in the fridge for 30 minutes. 3 Meanwhile, cut the beef into small pieces. Peel the potatoes, swede and onions, then dice all the vegetables. 4 Remove the pastry from the fridge and divide into four. Roll each ball of pastry into a circle approximately 5mm thick, dusting it with flour as needed. 5 Divide the potato and swede between each pastry circle and season. Add the beef and the onion to one side of each circle, seasoning after each ingredient. Finally, put the butter on top and season one last time. 6 Brush the edges of the pastry with egg and pull the pastry over the filling to make a semi-circle. Seal the pasty tightly. Brush with the beaten egg, then bake on a tray for 35 minutes. 7 Serve with garden peas as a main course, or alone as a snack Fremdsprachen Kochen Englisch indb :50

to blend breadcrumbs pl to brush cling film consistency copper to dice food processor miner 9218 Fremdsprachen Kochen Englisch 01-96.

4 to blend breadcrumbs pl to brush cling film consistency copper to dice food processor miner 9218 Fremdsprachen Kochen Englisch indb 59 verrühren Semmelbrösel bestreichen Frischhaltefolie Konsistenz Kupfer würfeln Küchenmaschine Bergarbeiter pastry pasty to seal to season shortening swede thyme tightly tin Teig Pastete, Teigtasche verschließen würzen Backfett Steckrübe Thymian fest Zinn :50

5 38 l Main courses Chicken tikka masala Dieses Currygericht hat seinen Ursprung in der Küche der vielen Inder und Pakistaner, die in den 50er und 60er Jahren nach Großbritannien einwanderten. Die Briten sind verrückt nach Curry geworden, und heutzutage sehen viele chicken tikka masala als modern classic der britischen Küche. Preparation time: 20 minutes Standing time: 1 hour or overnight Cooking time: 25 minutes Serves 4 Ingredients: 4 chicken breasts 1 clove of garlic a small handful of fresh coriander olive oil 1 lime salt and pepper 1 red onion 1 tsp chilli powder 1 tsp turmeric 1 tsp ground cumin 300g rice 250ml cream 2 tbsp tomato purée Did you Know? Traditional Indian and Pakistani dishes have been adapted according to British taste. Some people even claim chicken tikka masala was invented in Glasgow! 1 Dice the chicken breasts and finely chop the garlic and half of the coriander. 2 Place the chicken in a large glass bowl with the garlic, coriander and a tablespoon of oil. Chop the lime in half and squeeze all the juice into the bowl. Season with salt and pepper. Stir well then cover with a cloth and put in the refrigerator. Leave for an hour or, if possible, overnight. 3 Heat a tablespoon of oil in a large frying pan and add the marinated chicken. Cook for around 10 minutes on a medium heat, until the chicken is well browned. 4 Remove the chicken from the pan and put to one side. Chop the onion and heat a tablespoon of oil in the same pan, then cook the onion and chilli powder for 5 minutes. Add the turmeric and cumin and cook for 1 minute, stirring constantly. 5 Meanwhile, boil the rice according to the instructions on the packaging. 6 Stir the cream into the spices and simmer for 5 minutes. Add the chicken and tomato purée, then simmer for a further 5 to 7 minutes. 7 Garnish with fresh coriander and serve with the boiled rice Fremdsprachen Kochen Englisch indb :49

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6 breast to chop to claim clove cumin to dice to garnish ground 9218 Fremdsprachen Kochen Englisch indb 39 Brust klein schneiden behaupten hier: Zehe Kreuzkümmel würfeln garnieren gemahlen to invent to season to simmer spices pl to squeeze to stir taste turmeric erfinden würzen köcheln Gewürze hier: auspressen umrühren Geschmack Kurkuma :49

7 78 l D e s s e r t s and Cakes Fruit scones Scones sind ein wunderbar britisches Gebäck und es gibt diese einfach zu zaubernde Köstlichkeit in zahllosen Formen und Varianten von süß bis herzhaft. Als Bestandteil des traditionellen cream tea (Tee mit scones, Marmelade und Sahne), einer Spezialität der Grafschaften Devon und Cornwall, ist die hier beschriebene Variante besonders bekannt. Preparation time: 25 minutes Makes ca 15 scones Ingredients: 650g flour 3 level tsp baking powder a pinch of salt 250g baking margarine 190g sugar 75g sultanas 2 eggs approx. 200ml milk butter strawberry jam clotted cream or whipped cream Did you Know? Clotted cream is a very thick cream made by heating high-fat cow s milk, and then leaving it in shallow pans to cool slowly. Alternatively, you can use double cream or mascarpone. Cooking time: 10 to 15 minutes 1 Preheat the oven to 220 C and lightly grease a baking tray or line it with baking paper. 2 Sift the flour, baking powder and salt into a large bowl. 3 Add the margarine and rub it into the flour until it resembles fine breadcrumbs. Stir in the sugar and the sultanas. 4 Beat the eggs in a jug. Add the milk to the eggs so that the mixture adds up to 275ml. Mix well, then gradually pour 250ml into the bowl, constantly stirring. Save around 25ml of the milk-egg mixture for glazing the scones. 5 Knead the dough a little, then place it on a lightly floured surface. Roll the mixture so that it is 1 to 2cm thick. Use a round, 5cm cutter to cut out the individual scones, then roll the remaining dough again and repeat as necessary. 6 Arrange the scones on the baking tray and use a baking brush to glaze the top of each scone. Bake for 10 to 15 minutes, until golden. Transfer to a wire rack, cover with a clean tea towel and leave to cool. 7 Serve as fresh as possible. Cut in half and serve with butter, strawberry jam and thick cream ideally clotted cream together with tea and milk Fremdsprachen Kochen Englisch indb :50

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8 baking tray clotted cream Backblech stichfester, fettreicher Rahm hier: Ausstecher Crème double Teig glasieren allmählich fetten hier: Messbecher kneten hier: gestrichen (voll) cutter double cream dough to glaze gradually to grease jug to knead level to line pinch to pour to pronounce remaining to rub into to sift to stir talking point tea towel wire rack hier: auslegen Prise gießen aussprechen übrig hier: unterkneten sieben umrühren Gesprächsthema Geschirrtuch Drahtgestell 9218 Fremdsprachen Kochen Englisch indb :50

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