Cooking Recipes and Gastronomical Information

British Cooking RecipesEngland’s cuisine has long since emerged from its unjust reputation, and the greater British Isles have never been as unjustly served in the first place. Let’s start with a recipe from Scotland:

Scottish Baked Brown TroutThis smoky, savory seafood cuisine nods to the numerous fishing communities along the coast of Scotland, who also harvest heavily from the clean water rivers – as well as the liquor cabinets – to come up with this delicious Scottish dish.

Ingredients:
· 8 tablespoons dry vermouth
· 8 pre-cleaned trout
· Whole ground pepper and sea salt
· 4 tablespoons olive oil
· 8 sprigs of fresh herbs (dill, fennel, chives or parsley)
· 2 lemons

Directions:
Preheat the oven to 450 degrees Fahrenheit. Grind the pepper and, with the salt and fresh herbs, season the inner part of the trout. Oil a piece of tinfoil – or pieces of tinfoil – large enough to hold all of the fish, then oil and season the fish with vermouth, plus more salt and pepper. Make little walls with the edges of the foil so that the oils and vermouth don’t escape. Bake for about 10 minutes or until the fish are cooked through on the inside (no longer pink). Serve hot with cooked veggies as well.

Cornish Pasties
This is about as “ethnic” as English food gets, and records of the Cornish Pasty, from Cornwall, date back hundreds of years in English lore. This highly snack-able dish bears surprising resemblance to the South American empanada, which is quite hip today.

Ingredients:
· 700 grams of pastry, shortcrust
· 2 medium onions
· 450 grams of sliced steak or ground beef
· 2 small turnips
· 2 medium potatoes
· black pepper
· 2 beaten eggs, or 1 cup milk for glazing
· salt

Directions:
Preheat oven to 425 degrees Fahrenheit and slice the steak into squares, or cubes, roughly half an inch all around. Slice the turnips and potatoes into quarter-inch piece and finely dice the onions. Mix the potatoes, onions, seasoning, meat and turnips together in a big bowl, then flower a clean flat surface and roll out the dough. After attaining a seven inch piece of dough trim it against a small plate’s edge and put equal portions of the filling in each of these. Water-brush the edges, fold over and seal each pasty well. Then glaze with the milk/egg substance and back for three-quarters of an hour or until the surface becomes brown-gold. These are best served hot.