"for example in Berlin it is served with pease pudding. In Franconia, Eisbein is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead. Notes Eisbein Eisbein (literally: ""ice leg"") is a German culinary dish of pickled ham hock, usually cured and slightly boiled. The word comes from the bone which was once used for blades of ice skates. In Southern parts of Germany, the common preparation is known as ""Schweinshaxe"", and it is usually roasted. The Polish dish ""golonka"" and Swedish dish ""fläsklägg med rotmos"" are very similar, alternatively grilled on a barbecue; another similar"
"the pie"". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage"
"Occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic. Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving"
"Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread. All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy"
"to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal"
"left to simmer until cooked. Variations of the recipe include the use of salt pork or beef instead of salt. This flavors the dish well and reduces the need for additional protein. Rice and peas, the classic Sunday lunch dish, is usually served with a stewed meat, such as chicken, beef, lamb or pork, or fish or seafood such as shrimp, crab or king fish. Hoppin' John is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon. Rice and peas Rice and peas or peas and"
"(豆苗; ""dòu miáo"") are commonly used in stir-fries. Much like picking the leaves for tea, the farmers pick the tips off of the pea plant. In Greece, Tunisia, Turkey, Cyprus, and other parts of the Mediterranean, peas are made into a stew with lamb and potatoes. In Hungary and Serbia, pea soup is often served with dumplings and spiced with hot paprika. In the United Kingdom, dried, rehydrated and mashed marrowfat peas, or cooked green split peas, known as mushy peas, are popular, originally in the north of England, but now ubiquitously, and especially as an accompaniment to fish and"
"Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern ""Pâté en croute"". Many medieval meat pie recipes"
"fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size. Fruit pies may be served with a scoop of ice cream,"
"to avoid overcooking. Common condiments include horseradish, mustard, and cider vinegar. New England boiled dinner New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked ""picnic ham"" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner. New England boiled dinner is a traditional meal on St. Patrick's Day. Ireland produced a significant amount of the corned beef in"
"The sandwich was named after the Earl of Sandwich and is very common as a lunchtime and picnic item with a wide range of fillings. Stotties, filled with ham and pease pudding, are eaten particularly in the north-east of England. Asparagus is served with butter alone or with other ingredients such as eggs and ham; the English asparagus season runs from late April to the end of June. A poll in 2011 found that the most popular soups in England were tomato, leek and potato, chicken, carrot and coriander, mushroom, pea and ham (sometimes known as London Particular), and broccoli"
"Black peas Black peas, also called parched peas or dapple peas, form a traditional Lancashire dish served often, with lashings of malt vinegar, on or around Bonfire Night (5 November). The dish is popular in Bury, Preston, Rochdale, Oldham, Wigan, Bolton and Heywood, and is made from the purple podded pea (""Pisum sativum"" var. arvense) which is soaked overnight and simmered to produce a type of mushy pea. ""Parching"" is a now-defunct term for long slow boiling. These are field peas, left to dry on the plant, as distinct from garden peas, picked green for consumption fresh. The Carlin pea"
"Ham salad Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip. Ham salad generally includes cooked, cold ham which has been minced, cubed, or ground; the mayonnaise or other dressing; diced sour or sweet cucumber pickles or cucumber pickle relish; and"
"chips or meat pies, particularly in fish and chip shops. Sodium bicarbonate is sometimes added to soften the peas. In 2005, a poll of 2,000 people revealed the pea to be Britain's seventh favourite culinary vegetable. Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage—in the same manner as pasteurizing. Cooked peas are sometimes sold dried and coated with wasabi, salt, or other spices. In North America pea milk is produced and sold as an alternative to cow milk for a variety of reasons. In order to freeze and preserve peas,"
"the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie. Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also"
"Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a ""steak pie supper"". A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as ""sauce"" or"
"as ales and stouts. This dish is also prepared by Rick Stein using Guinness beer. Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and"
"Pie floater The pie floater (also known as a floater and a pea floater), is an Australian dish particularly common in Adelaide. Pea soup with meat has long been part of English culinary history, with mentions in the 19th century, including Yorkshire ""pea and pie supper"", ""pea soup with eel"", ""suet dumplings or saveloys"", (Dumplings in soup were known as ""floaters""). It may have developed from those dishes, which are useful for feeding groups of people on a budget: for example at a sports match or at harvest time. A pie floater commonly consists of a traditional Australian-style meat pie,"
"poured over the chips. In some areas, this dish without fish is referred to as 'wet chips'. In the Midlands especially, chips with mushy peas or baked beans is known as a ""pea mix"" or a ""bean mix"". Other fried products include 'scraps' (also known as 'bits' in Southern England and ""scrumps"" in South Wales), originally a by-product of fish frying. Still popular in Northern England, they were given as treats to the children of customers. Portions prepared and sold today consist of loose blobs of batter, deep fried to a crunchy golden crisp in the cooking-fat. The potato scallop"
"and sauce') is more traditional than vinegar - with 'sauce' meaning a brown sauce. In England, a portion of mushy peas is a popular side dish, as are a range of pickles that typically include gherkins, onions and eggs. In table-service restaurants and pubs, the dish is usually served with a slice of lemon for squeezing over the fish and without any sauces or condiments, with salt, vinegar and sauces available at the customer's leisure. In Ireland, Wales and England, most takeaways serve warm side portions of sauces such as curry sauce, gravy or mushy peas. The sauces are usually"
"Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the ""Grantham Journal"" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,"
"ham salad has many regional and family variations. Similar salads are made using chopped or ground bologna, Spam, and other cured or potted meats and sausages. Ham salad is popular in the Upper Midwest, Mid-Atlantic and Southeastern regions of the United States, which have long histories of pork and ham production. Ham salad Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad (as well as starch-based salads like potato salad, macaroni salad, and pea salad): the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole"
"Stew peas Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common and popular dish in Jamaica, is also common elsewhere in the Caribbean. Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients. Additional ingredients can include onion, garlic, scallions, pig tail, herbs and spices. In addition to being a main ingredient, the beans also serve to thicken the stew. Pinto beans are more commonly used in the"
"Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also contain ale or stout. Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie. Among"
"either lamb or beef, and sometimes carrot and/or onion. They can often be bought in a speciality pie shop, a type of bakery concentrating on pies, or in a chip shop. Meat and potato pie Meat and potato pie is a popular variety of pie eaten in England. A meat and potato pie has a similar filling to a Cornish Pasty and differs from a meat pie in that its content is usually less than 50% meat. They can be typically eaten as take-aways but are a homemade staple in many homes. Often it is served with red cabbage. In"
"(Λαγός στιφάδο) — hare stew with pearl onions, vinegar, red wine and cinnamon — is a much-prized dish enjoyed in Greece and Cyprus and communities in the diaspora, particularly in Australia where the hare is hunted as a feral pest. Jugged hare, known as ""civet de lièvre"" in France, is a whole hare, cut into pieces, marinated, and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It traditionally is served with the hare's blood (or the blood is added right at the very end of the cooking process) and port"
"an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes very well with ice cream. Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then sliced, and the pieces covered in lemon juice (or some other acidic juice) to stop them turning brown. Sugar is usually added. In pies and crumbles, the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. The flavour may be spiced, according"
"Without the colourant the dish would be murky grey. In July 2010 an EU directive required the warning label ""May have effects on activity and attention in children"" to be applied to foods containing tartrazine. Mushy peas Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash. Sometimes mint is used as a flavouring. In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their"
"pie, fish pie, Lancashire hotpot, scouse, Beef Wellington, steak and kidney pudding, stuffed marrow savoury bacon roll, Somerset pork casserole, Shropshire fidget pie, boiled beef and carrots, rissoles, faggots, liver and bacon in onion gravy, sausage and mash, and toad in the hole. Butchers sell artisanal sausages, which are sometimes made from the meat of pedigree breeds such as Gloucester Old Spot pigs. English sausages generally contain about 70 per cent meat, bread rusk and seasonings. Cumberland, Lincolnshire and Oxford sausages are regional varieties. The best-known types of English ham are from Wiltshire and York. Game dealers sell venison and"
"Homity pie Homity pie is a traditional British open vegetable pie. The pastry case contains a filling of potatoes and an onion and leek mixture, which is then covered with cheese. There is little known on the exact history of the dish. Some call it 'Devon Pie', believing it to be an English country recipe originating from Devon. Its origins are also claimed to date back to the Land girls of the Second World War and the restrictions imposed by wartime rationing. What is known however is that the dish's mainstream popularity came from Cranks Vegetarian Restaurant, which opened in"
"Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera"
"Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content. Around the Humber estuary a version is known as pan aggie and"
"New England boiled dinner New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked ""picnic ham"" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner. New England boiled dinner is a traditional meal on St. Patrick's Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the"