What is the tastiest English dish

7 typical English dishes at a glance: Don't be afraid of British cuisine

Greasy, hearty, difficult to digest - and to all of that largely neutral in taste, that's what English food is supposed to be. All just clichés? Like all other national cuisines, England's cuisine moves between the traditional and the modern. For culinary temptation (and amusement), we are therefore introducing you to seven typical English dishes that are true classics.

1. Typically English: The surprise in the dough: from pies and mince pies

When you go to an English restaurant a pie see listed as a main course, it is not an extra-large cheesecake variant. Actually are pies English dishes that are hearty: The pastry has a hearty pate-like specialty, the filling of which is (almost) unlimited:

  • stilton pie (with blue cheese)
  • steak and ale pie (Beef braised in beer)
  • shepherd pie (with lamb), but also
  • fisherman’s pie (with salmon, haddock or cod)

The sweet counterpart is that mince pies. The tasty pastries are traditional English Christmas treats.

As if that wasn't enough, it should also be Santa's favorite dish. Apparently he prefers it to be fruity, because the pastries are filled with an Advent seasoned fruit mix of raisins, cherries, apricots and candied fruits, along with chopped nuts. A warm aroma of cinnamon and nutmeg with a hint of brandy or rum is typical. Traditionally, the pastry is brushed with beef kidney tallow for a shine: delicious!

Do you not only want to eat English but also speak English?

2. English dishes based on the real Sunday roast, this one sunday roast

The British traditionally have the on Sundays in the early afternoon sunday roast, comparable to the good old German Sunday roast. Classically, the main act belongs to the roast chicken (or beef, pork, lamb, depending on the season also duck, goose or turkey). Braised and roasted, the delicacy is on the table, surrounded by boiled or braised vegetables in the colors red, yellow, and white, i.e. something like peas, turnips, white cabbage and parsnips. Incidentally, this is the one mash, as mashed potatoes, but also mushy peas, the pea puree.

If - which is very likely - next to your meat there is a pastry in the form of a pie, apparently left out in fat, then it is the famous one Yorkshire puddingwhose name is impossible to translate into German. This is often served with meat dishes in England. The Yorkshire pudding is often baked in the same oven as the meat, in such a way that the gravy drips into the pudding - aroma workshop in British!

3. A specialty: Haggis, "Stuffed sheep stomach"

Nothing for weak nerves! Scotland not only has a strange dialect, but also exotic dishes. This typical Scottish dish is made up of the following components: the stomach of a sheep, too paunch as well as (as a filling) heart, liver, lungs, some kidney fat from sheep, onions and oatmeal. Originally developed within the peasant slaughterhouse recycling, the dish is still eaten together with potato dishes, the so-called ones, even in times of preservatives neeps and tatties, or turnips, the delicious one swedes.

4. That is English food too: Indian curries

The saying is old, but still applies: the best Indian restaurants outside of India are in London. After numerous people from Bangladesh fled unrest and natural disasters to the (post) colonial motherland in the sixties of the last century, they found good opportunities to earn money in Indian restaurants of the diaspora. The Indian minority in England brought the much-vaunted Indian curries with them - colorful spices, crunchy vegetables and slowly simmering meat or cream cheese. The most famous and popular dish in the whole country is not for free chicken tikka masala (short also CTM), a fairly mild dish made from chicken, rice, a mixture of spices such as cumin, garam masala, and a tomato sauce. The CTM is so popular that it is crowned the new national dish.

Want to learn more about English food? Read the English article on British snacks in Germany written by our cooperation partner Spotlight. For this you need a medium level of English.

5. English food: the small but nice ones Scones

In the afternoon at four to cream tea invited? Congratulations! Then a typical British tea treat awaits you. In addition to a cup of strong black tea with a dash of milk, you will be served light, airy, lukewarm, crustless, sweet mini-rolls that you can take with you - as if that weren't tasty enough clotted cream ("Spreadable cream", a kind of thick cream made from cow's milk reminiscent of mascarpone) and strawberry jam.

6. English dishes: The potato pancakes with the idiosyncratic name hash brown

You can find this classic among English dishes on the menu of every simple restaurant. You don't always want to know what's going on in restaurant kitchens, with them hash browns (literally: hash is "hacked" and brown is "brown"). You take butter, oil, potatoes and - that's it! Ratchet the peeled potato completely through the grater (be careful, fingers!), Press the mass as dry as you can with a cloth, put it in a pan with lots, lots and lots of oil and butter (that's the part that you don't really want to know). Put the lid on over medium heat and after seven minutes and turning it, a golden-brown roasted English rösti slips onto your plate. Typically land next to yours hash browns two sunny side up Fried eggs and crispy bacon.

7. English food: Fry-up and Full breakfast

The British breakfast, the full English, full monty or fry-up. Call it what you want, one thing is for sure: a real English breakfast is heaven! Here are the basic ingredients:

  • sausage and bacon ("Sausages and Bacon") - a wonderful combination of two pork. Once dripping in the sausage, once fried as a crispy slice of bacon.
  • Right next to it, the dreaded ingredient of every British breakfast: beans ("Beans")! Gladly directly from the Heinz-Used in a can, they bring the unmistakable sweet tomato and acid taste to your plate.
  • Indispensable as a fresh, fruity balance are the tomatoes right next to it. Whether cooked or fried in slices in the fat of the bacon, a little pepper over it and it's good.
  • Whole grain bread? Are you kidding me? Are you serious when you say that! Fried bread ("Toasted bread") is on the agenda. For the perfect degree of crispness in the bread slices you need in the pan: butter, pork fat or rendered fat from bacon - which of these does not matter, the main thing: not too little.
  • And then there is the cholesterol, in short: the egg. Usually you get two of them, with the obligatory liquid egg yolk, which blends wonderfully with the rest of the breakfast to create exciting shades of color.
  • Tea or coffee next to it, a bottle of vinegar, brown HP sauce (a British seasoning sauce made from the pods of the tamarind tree) and ketchup. Hardly any other dish can end our list and start the day so nicely!

Are you interested in not only British but also American food? Our content partner Spotlight recommends these authentic dinners in Germany. Enjoy!