Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Sunday, October 30, 2011

Friday, May 27, 2011

Catherine Tate - Complaining about international food

Janice and Ray are a couple from Beverley, East Yorkshire who express their disgust at the various signs of multi-culturalism in their very British circle. Sources of outrage include restaurant meals, due to their perception of over-pricing or the exotic nature of the food such as grapes in a brie cheese sandwich. They perceive global foods as adulterated British fare and view such culinary transgressions as personal assaults - finally responding with their catchphrase "The dirty bastards!"


Northern moaners Janice and Ray complaining about gazpacho with croutons ("It's cold tomato soup with tiny bits of stale bread") served at a wedding reception in Pudsey.

The northern moaners compaining about being served sushi. "This is in Nagasaki! The dirty, evil, raw fish guzzling bastards!"


And French sandwiches with no bread.

Saturday, April 3, 2010

Hot Cross Buns

Hot cross buns are typically eaten on Good Friday and during Lent. Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of the "cross" of icing which adorns the bun itself. The bread may represent communion and the spices those used in Jesus's entombment.


Thursday, March 25, 2010

This hour has 22 minutes - Pizza

Floyd On Spain (Galicia) - Keith Floyd making a queimada with Manuel Fraga

Keith Floyd (28 December 1943 – 14 September 2009) was a British chef and television personality who hosted numerous cooking shows for the BBC and published many books combining cookery and travel. On television, Floyd was noted for his haphazard presenting style which included frequent consumption of wine, beer and local alcoholic beverages. In this series, Floyd on Spain, he visits Galicia, where he cooks at Moncho Vilas' Restaurant in Santiago and makes a queimada with Manuel Fraga.

Ingredients for the fish dish:
olive oil, onion, parsley, salmon, clams, wine, fish stock, mustard

Ingredients for the queimada:
a bottle of mark, lashings of red wine, fruit and sugar

Jamie Oliver on food and health

Tuesday, March 16, 2010

Keith Floyd - Irish food

Chef Keith Floyd is in Cork, Ireland to learn how spiced corned beef is prepared and cooked. Includes details on the best method to cook tradtional Irish mash, or colcannon. Great meal ideas from BBC classic cookery show 'Floyd on Britain & Ireland'.

Thursday, March 11, 2010

Monday, March 1, 2010

Welsh rarebit




Welsh Rarebit (also known as Welsh Rabbit - although there's not a rabbit anywhere in sight!) is a delicious traditional British dish.

Welsh Rarebit consists of toasted bread covered with cheese that has been melted in beer or milk with mustard, pepper and Worcester sauce.

It's then grilled (broiled) and served very hot so the cheese is bubbling and golden brown.

Some people call it Welsh Rarebit and some people call it Welsh Rabbit...but no-one seems entirely sure which one is right!

There's lots of variations on the basic theme of Welsh Rarebit too - it's very versatile and easy to make.

In Welsh, the dish is called Caws Pobi which literally translated means "cheese roasted"!

Wednesday, February 24, 2010

Friday, May 15, 2009

Little Britain - The Scottish hotel

Eccentric Scot Ray runs the Ye Olde Hotel in Scotland. Like most Scottish people, Ray's not easy to communicate with, but in his case it's because he's a bit mad. Living in some sort of fantasy medieval world, he's incapable of giving a straight answer to a straight question, preferring instead to express himself through the medium of dance.