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Redcurrant Sauce
Redcurrant sauce, also known as redcurrant jelly, is an England, English condiment, consisting of redcurrants (''Ribes rubrum''), sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, Port (wine), port, Mustard (condiment), mustard, lemon or Orange (fruit), orange zest (ingredient), zest, and very occasionally shallots. The sauce is traditionally eaten as part of a Sunday roast, particularly with roast lamb, roast goose or roast turkey and is an integral part of Christmas dinner in Britain. The sauce is also a popular accompaniment to all types of game. It is very similar, if somewhat simpler than Cumberland sauce, Cumberland and Oxford sauces that have Port wine, port added to their constituents. The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry sauce as the condiment of choice. See also * List of sauces * Roast dinner References English cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and Northern Ireland. The United Kingdom includes the island of Great Britain, the north-eastern part of the island of Ireland, and many smaller islands within the British Isles. Northern Ireland shares a land border with the Republic of Ireland; otherwise, the United Kingdom is surrounded by the Atlantic Ocean, the North Sea, the English Channel, the Celtic Sea and the Irish Sea. The total area of the United Kingdom is , with an estimated 2020 population of more than 67 million people. The United Kingdom has evolved from a series of annexations, unions and separations of constituent countries over several hundred years. The Treaty of Union between the Kingdom of England (which included Wales, annexed in 1542) and the Kingdom of Scotland in 170 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallots
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Dinner
A Sunday roast or roast dinner is a traditional meal of British and Irish origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. Mashed potatoes are also a frequent accompaniment. The Sunday roast's prominence in British culture is such that in a UK poll in 2012 it was ranked second in a list of things people love about Britain. Other names for this meal include ''Sunday lunch'', ''Sunday dinner'', ''roast dinner,'' and ''full roast''. The meal is often comparable to a less grand version of a traditional Christmas dinner. Besides being ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranberry Sauce
Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened. History The recipe for cranberry sauce appears in the 1796 edition of '' The Art of Cookery'' by Amelia Simmons, the first known cookbook authored by an American. In 1606, the Mi'kmaq people introduced the French settlers in Port Royal, Nova Scotia to Cranberries. They would have been sweetened with maple sugar and served at the settlers first Thanksgiving in North America that year. The settlers described eating what they called “small red apples" in letters send back to France. Port-Royal reports contained menus describing cranberries. They are still called â ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Port Wine
Port wine (also known as vinho do Porto, , or simply port) is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is typically a sweet red wine, often served with dessert, although it also comes in dry, semi-dry, and white varieties. Other port-style fortified wines are produced outside Portugalin Argentina, Australia, Canada, France, India, South Africa, Spain, and the United Statesbut under the European Union Protected Designation of Origin guidelines, only wines from Portugal are allowed to be labelled "port". Region and production Port is produced from grapes grown and processed in the demarcated Douro region.Porter, Darwin & Danforth Price (2000) ''Frommer's Portugal'' 16th ed., p. 402. IDG Books Worldwide, Inc. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumberland Sauce
Cumberland sauce is a savoury sauce of English origin, made with redcurrant jelly, mustard, pepper and salt, Blanching (cooking), blanched orange peel, and port (wine), port wine. The food writer Elizabeth David described it as "the best of all sauces for cold meat". It is thought to be of 19th-century origin. Among the conjectural reasons for its name are honouring a Ernest Augustus, King of Hanover, Duke of Cumberland or alternatively reflecting the Cumberland, county of its origin. History and contents Piquant spicy fruit sauces rendered sharply sour with verjuice or vinegar featured prominently in medieval cuisine. Cumberland sauce, thought to have originated in the 19th century, is in that tradition. The ''Oxford English Dictionary'' describes it as "a piquant sauce served esp. with cold meat". The dictionary's earliest citation for a sauce of that name is 1878, but it is mentioned in ''The Times'' six years earlier, reporting a banquet in Berlin in September 1872, attended by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Dinner
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace. The actual meal consumed varies in different parts of the world with regional cuisines and local traditions. In many parts of the world, particularly former British colonies, the meal shares some connection with the English Christmas dinner involving roasted meats and pudding of some description. The Christmas pudding and Christmas cake evolved from this tradition. In countries without a lengthy Christian tradition, the Christmas meal may be more heavily influenced by popular culture. An exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Turkey
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas, as well as in standard cuisine. Preparation and production Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Turkeys "crowns" are the breast of the bird with its legs and wings removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute. Ground turkey is sold, and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck. Wild tu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Goose
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae. The goose is in the biological family of birds including ducks, and swans, known as the family of Anatidae. The family has a cosmopolitan distribution. Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines. In Chinese cuisine, geese and ducks can be steamed with aromatics. Goose and goose liver are also used to make foie gras, pates and other forms of forcemeat. Most Chinese preparations of goose involve cooking it thoroughly, while in France the breast meat is often carved off to be grilled rare (as with duck), while the rest of the tough carcass is further roasted. Southern China In southern China, roast goose is a variety of ''siu mei'', or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Lamb
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard_t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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