Category: Northern European cuisines

Cawl Cennin - Welsh Leek Soup

Cawl Cennin – Welsh Leek Soup

The leek is widely recognised as the national symbol of Wales and what better way to showcase its flavour than in a hearty soup. Cawl Cennin is easy to make and a great winter warmer.

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Pyttipanna

Pyttipanna – Scandinavian Hash

Pyttipanna is a hodgepodge of food similar to a hash. The dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients.

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Scottish Rumbledethumps

Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish Borders, the main ingredients being potato, cabbage and onion.

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Steak & Kidney Pudding

Steak & Kidney Pudding

Steak and kidney pudding is a savoury pudding made by enclosing diced beef steak and lamb’s or pig’s kidney pieces in gravy in a suet pastry.

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Clootie Dumpling

Clootie Dumpling

A traditional dessert pudding called clootie dumpling is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup.

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Macaroni and Cheese

Macaroni and Cheese

Macaroni and cheese is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar.

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brandy butter

Brandy Butter

Brandy butter and rum butter are particularly associated with the Christmas and New Year season and Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard.

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Apple Sauce

Apple Sauce

Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

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Icelandic Cocktail Sauce

Kokteilsósa – Icelandic Cocktail Sauce

Try this Icelandic version of cocktail sauce as an alternative to your traditional sauce.

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Caramelised Potatoes

Brúnaðar Kartöflur – Caramelised Potatoes

A classic side dish in Iceland, these butter-and-sugar-glazed potatoes are ubiquitous on many Icelandic Christmastime tables and are traditionally considered a delightful addition to a roasted shoulder of lamb.

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Lancashire Hot Pot

Lancashire Lamb Hotpot with Mushy Peas

For easy comfort food, look no further than this shortcut to a great British classic. We’ve used minced lamb instead of large cuts of meat to accelerate the cooking time, and have enhanced the flavour of the gravy with Worcestershire, bay and thyme. In keeping with tradition, there’s a golden topping of crisp potato slices, while the side of minty peas reaffirms the deep English roots of this hearty dinner.

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parsley liquor

Parsley Liquor

A variant of parsley sauce called “parsley liquor” is often served with pie and mash as a traditional British food, particularly in London.

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Pickled Eggs

Pickled Eggs

Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

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Bread Sauce

Bread Sauce

A warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.

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Lettuce Wedges with Blue Cheese Dressing

Blue Cheese Dressing

Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.

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FEATURED RECIPE
Chicken Parmigiana
Chicken parmigiana is a popular Australian and Italian-American dish consisting of a crumbed (breaded) chicken breast topped with pasta (tomato) sauce and mozzarella, Parmesan or provolone cheese.
Simple.
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