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Lancashire Hotpot
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes (or a more traditional topping of pastry or puff pastry) and baked in a heavy pot on a low heat. History In Lancashire before industrialisation, families would work at home spinning thread while scrag ends of mutton stewed slowly over a low fire. Family members could attend to the cooking over many hours. In the initial stages of industrialisation and urbanisation, both men and women of all ages had long, strictly regulated work hours that made it impossible to cook food that required extensive attention and preparation time. Often lacking their own cooking facilities, housewives would carry a pudding or stew to the baker's oven and leave it there to cook. Preparation The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lancashire
Lancashire ( , ; abbreviated Lancs) is the name of a historic county, ceremonial county, and non-metropolitan county in North West England. The boundaries of these three areas differ significantly. The non-metropolitan county of Lancashire was created by the Local Government Act 1972. It is administered by Lancashire County Council, based in Preston, and twelve district councils. Although Lancaster is still considered the county town, Preston is the administrative centre of the non-metropolitan county. The ceremonial county has the same boundaries except that it also includes Blackpool and Blackburn with Darwen, which are unitary authorities. The historic county of Lancashire is larger and includes the cities of Manchester and Liverpool as well as the Furness and Cartmel peninsulas, but excludes Bowland area of the West Riding of Yorkshire transferred to the non-metropolitan county in 1974 History Before the county During Roman times the area was part of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nikujaga
is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used, although minced or ground beef is also popular. Pork is often used instead of beef in eastern Japan. Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in ''izakayas''. History Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. One story is that in 1895 Tōgō Heihachirō ordered naval cooks to create a version of the beef stews as served in the British Royal Navy. Tōgō was stationed in Maizuru, Kyoto, which established this Imperial Japanese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Stew
Irish stew ( ga, stobhach/Stobhach Gaelach) is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland. History Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland with ovens being practically unknown to the ancient Gaels. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hodge-Podge (soup)
Hodge-podge or hotch potch (variously capitalised and hyphenated) is a soup or stew, usually based on diced mutton or other meat, with green and root vegetables. It is familiar in different versions in Britain and North America and is particularly associated with Scotland. Etymology ''The Oxford English Dictionary'' definition is: "A dish made of a mixture of various kinds of meat, vegetables, etc., stewed together" and "esp in Scottish = Hotchpotch – A dish containing a mixture of many ingredients; spec. a thick soup of barley, peas, and other vegetables, and sometimes meat"."hodge-podge" Oxford English Dictionary. Retrieved 1 February 2021 The word derives from the Anglo-Norman and Middle French ''hochepot'', "a dish containing a mixture of many ingredients, especially a kind of stew made with minced beef or goose and various vegetables". [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. , world production of lettuce and chicory was 27 million tonnes, 56percent of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. ''Brassica oleracea'' also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups. History Pliny the Elder included ''cyma'' among cultivated plants he described in '' Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's description likely refers to the flowering heads of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton's Cookery Book
''Mrs. Beeton's Book of Household Management'', also published as ''Mrs. Beeton's Cookery Book'', is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title ''Beeton's Book of Household Management'', as one of the series of guide-books published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates. Although Mrs Beeton died in 1865, the book continued to be a best-seller. The first editions after her death contained an obituary notice, but later editions did not, allowing readers to imagine that every word was written by an experienced Mrs Beeton personally. Many of the recipes were copied from the most successful cookery books of the day, including Eliza Acton's ''Modern Cookery for Private Families'' (first published in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Closet Opened
''The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened'', commonly known as ''The Closet Opened'', is an English cookery book first printed in 1669. The title page states that it is based upon the writings of Sir Kenelm Digby, "published by his son's consent". The book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby's travels around Europe, with recipes such as "Pan Cotto, as the Cardinals use in Rome". The book echoes an earlier age with some hundred recipes for brewing mead and metheglin. Book Approach The book consists entirely of recipes, with no structured introduction. There are no illustrations. There is an alphabetical index at the end. Digby makes use of ingredients including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey. Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome",Digby, page 134 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sir Kenelm Digby
Sir Kenelm Digby (11 July 1603 – 11 June 1665) was an English courtier and diplomat. He was also a highly reputed natural philosopher, astrologer and known as a leading Roman Catholic intellectual and Blackloist. For his versatility, he is described in John Pointer's ''Oxoniensis Academia'' (1749) as the "Magazine of all Arts and Sciences, or (as one stiles him) the Ornament of this Nation". Early life and education Digby was born at Gayhurst, Buckinghamshire, England. He was of gentry stock, but his family's adherence to Roman Catholicism coloured his career. His father, Sir Everard, was executed in 1606 for his part in the Gunpowder Plot. Kenelm was sufficiently in favour with James I to be proposed as a member of Edmund Bolton's projected Royal Academy (with George Chapman, Michael Drayton, Ben Jonson, John Selden and Sir Henry Wotton). His mother was Mary, daughter of William Mushlo. His uncle, John Digby, was the first Earl of Bristol. He went to Gloucester Hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while, Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. Referred to as their "local" by regulars, pubs are typically chosen for their proximity to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
