The document provides recipes for traditional British dishes such as fish and chips, roast beef with Yorkshire pudding, and Cumberland sausage. It describes how to make the batter for deep frying fish, roast a joint of beef, and make Yorkshire pudding from a batter to accompany the roast beef. Details are also provided on making Cumberland sausage using minced pork, seasonings, and sausage skins.

1. Dwi Sarayustisia
(09431008)
Rizky Amiliyah
(09431032)

4. England is
internationally famous
for its fish and chips
and has a large number
of restaurants and
take-away shops
selling this dish. It may
be the most popular
and identifiable
English dish.

5. The fish (cod, haddock, Huss, plaice) is
deep fried in flour batter and is eaten with
chips. Traditionally, the fish and chips are
covered with salt and malt vinegar and,
using your fingers, eaten straight out of the
newspaper which they were wrapped in.
Now-a-days small wooden forks are
provided and the fish and chips are wrapped
in more hygienic paper. In the north of
England, fish and chips is often served with
"mushy peas" (mashed processed peas).

6. The advent of take-away foods during
the Industrial Revolution led to foods such as
fish and chips, mushy peas, and steak and
kidney pie with mashed potato. These were
the staples of the UK take-away business,
and indeed of English diets, however, like
many national dishes, quality can vary
drastically from the commercial or mass
produced product to an authentic or
homemade variety using more carefully
chosen ingredients.

7. How to make Fish and Chips
Equipment: Ingredients:
• A bowl • 4 pieces of Cod or Haddock
• A sharp knife roughly
• A sifter • 1 sprig fresh parsley
• A cutting board For the batter:
• A whisk • 1 cup flour
• A deep heavy • 1 teaspoon salt
bottom pan • 1 egg
• A frying basket • 1 cup heavy beer (Guinness is
best but any heavy beer will
work)

8. To make fish and chips :
→ First, make the batter and let
stand. In a bowl, sift the flour
and salt. Next crack the egg into
the bowl and whisk the mixture.
Next, slowly add the
beer, whisking all the time. Keep
adding the beer until the batter
is a thick consistency. Set aside.

9. → Place the oil in the pan,
no more than a third of the
way up the side. If you are
using the oil you just cooked
chips in, allow it to reheat.
When the oil is hot, place the
frying basket in the pan.

11. → Cook for 3 to 4 minutes
until golden brown. Remove
with the basket, place on a
paper towel to drain and serve
immediately. These will not
stay crispy and must be
served straight away. Serve
with chips, salt and vinegar
or tartar sauce. If you want to be really old
fashioned, serve them on paper. Not newspaper,
even in England, that’s illegal now

12. → Serve with chips,
salt and vinegar or
tartar sauce. If you
want to be really old
fashioned, serve
them on paper. Not
newspaper, even in
England, that’s
illegal now

13. The traditional British Sunday
lunch. Crispy on the outside,
rarer inside, the beef comes with
a rich gravy enhanced with its
juices. Yorkshire pudding is made
from a batter and was originally
cooked in a tin under the rotating
spit on which roast beef was
cooking - the juices from the
meat dripped on to it, giving a
delicious flavour.

14. Possibly the most famous of all
English dishes. At one time the
French used to call us "Les
Rostbifs" - and probably still do
out of earshot! This recipe is from
an English family and has
appeared on their Sunday
Dinner table lots of timessauce.
Roast Beef is best served with
roast potatoes, Yorkshire
Puddings, boiled carrots and
boiled peas. Have a gravy boat
brimming full of gravy for diners
to help themselves to.

15. First a little about the Yorkshire
Pudding. Different areas of
England cook, serve and eat this in
totally different ways. No single
way is 'right' nor 'wrong'. It depends
upon your family tradition and
where you live. Originally the
Yorkshire Pudding was eaten on its
own as a first course with thick
gravy. This was to fill your stomach
with the cheap Yorkshire Pudding
so that you would not eat so much
of the more expensive meat in the
next course.

16. Ingredients (Yorkshire
Ingredients (Roast Pudding):
Beef):
 110g / 10oz of
 1.4kg / 3lbs plain flour (sifted)
joint of sirloin of  1 large egg
beef  A large pinch of
 50g / 2oz salt
beef dripping  150ml / 5oz water
 150ml / 5oz milk

17. Combined method for cooking the Roast Beef
and the Yorkshire Pudding:
Heat the oven to 180ºC / 350ºF
/ gas mark 4.
Put the joint of beef into a
shallow baking tray or tin.
Season the meat to taste with a
little salt or a sprinkle of rosemary
or a little black pepper
Melt half of the beef dripping
and pour over the meat and
seasoning.
Place in the middle of the oven
for 70 minutes.

18. → After 70 minutes, keep the meet in the oven,
but turn up the heat to 220ºC / 425ºF / gas mark
7.
→ Pour the remainder of the beef dripping into
a cake baking tray (The type of baking tray used
to make small cakes / muffins). Put the tray, with
a little bit of dripping in each of the depressions
in the tray, into the oven for 3 minutes or until
you see the dripping smoke.

19. → Remove from the oven and pour 2
tablespoons of the Yorkshire Pudding batter
(see below for batter recipe) into each cake
depression and bake for 15 to 20 minutes in the
same oven as the beef.
→ 10 minutes after you have taken out the
cooked Yorkshire puddings you can take out the
beef. Leave to stand another 10 minutes to allow
to cool a little before carving.

20. To make the Yorkshire Pudding Mixture
(Batter):
→ Sift the flour into a large bowl
→ Break the egg into the centre of the heap of
flour.
→ Mix the water and the milk together in a
jug. Pour the mixture slowly onto the flour
and egg. As you start to pour the water/milk
slowly beat the mixture together with a whisk.
Add the salt and continue to beat. The
puddings will be lighter if the batter includes
a little air.

21. → Once all the ingredients
have been beaten together
leave to stand, covered by a
cloth, for 40 minutes or so.
→ Now you are at 'step 8' in
the main cooking method.
Your oven should be very
hot and your tray for the
puddings very hot.

22. English sausages,
colloquially known in
certain regions as
"bangers," are
distinctive in that they
are usually made from
fresh meats and rarely
smoked, dried, or
strongly flavoured.

23. Cumberland Sausage: There are lots
of regional sausages in the UK, but
the Cumberland variety is the best
known. Made in a coil, each butcher
keeps his recipe as closely guarded
as the ingredients for Coca Cola.
Basically, it's a spicy pork sausage
and is best roasted whole. Any
sausages served with mashed potato
are known as "bangers and mash".

24. How to make
Cumberland Sausage
Ingredients :
• 450 g Pork Shoulder , bone and diced
• 450 g Belly Pork , no rind and diced
• 2 tsp Salt
• 1 tsp Black Pepper
• 1⁄8 tsp Nutmeg and Mace
• 1 Pinch Majoram
• 1 Pinch Sage
• 1 Pinch Cayenne Pepper
• 1 Pack Sausage Skins

25. To make cumberland sausage
→ Place the meat in the fridge for several hours
before beginning to make the sausages.
→ When ready remove meat from the fridge and
mince coarsely i.e. to the consistency of
traditional beef mince.
→ then add more spices as necessary.
Place the mince in a large bowl, pour in the
breadcrumbs and the seasonings and mix
together well.

26. Step 4
Now rinse through your sausage skins with
water.
Step 5
Now fill your sausage casings. If you don’t
have the special tools (sausage filler) for
this, simply pull the casing over the end of
a plastic funnel and press the meats down
into the casing through this – don’t pack
the meat too tightly in the casing – just
firm.