Category Archives: British Food & Culture

An invitation for tea… just in UK!

My friend Bea whom I share my love of animals, plants and… COOKING sent me a text today.They live in Bricket Wood, Herts and when they moved we were worried about Ginger and Honey.

“Hey would you like to come over for pudding.Just made rhubarb crumble from the garden and fresh egg custard from Honey’s and Ginger’s eggs. They are happy laying eggs every day

Bricket wood

My husband said if they wont lay eggs this spring they might as well be good on the pot! I love chicken but the thought of these pets going into a pot made into a stew is too much I could bear. Glad they started laying eggs again.

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Real Fast Food: Chicken Tarragon


Nico usually lacks confidence in cooking for Markus, Sha and Jo. (we are all better at cooking than him J) So when he volunteers to cook for us, we humour him and so far he has never failed to feed us well.

Tonight’s menu is from his favourite recipe book from one of his favourite chefs:
Real Fast Food by Nigel Slater.
He cooked Tarragon Chicken. An easy dish to make and very delicious dish at that.

How to do a real fast food:

4 large boneless chicken breasts
50 g butter
8 sprigs of tarragon
250ml double cream
Salt
2-3 tsp wine or tarragon vinegar or lemon juice

1) Slice the chicken breasts into strips about 1cm or half an inch
2)Melt the butter into a shallow pan over a medium heat
3)Strip the tarragon leaves from their stems
4)When butter starts to sizzle add chicken and tarragon.
5)Cook chicken until it has coloured lightly about 3 mins.
6)Move the chicken around the pan but remember the skin must turn golden to give a good flavour.
7)Pour in cream and let it simmer, until it thickens slightly for another 3 mins.
8)Add a tsp of wine or tarragon vinegar or lemon, taste, then add a second, taste and add a third if you wish.

We serve it with garlic fried rice and mixed curly leaves salad, with feta of course from our favourite cheese shop in Athens.


Wine: Chardonnay from the vineyards of Montagny, Burgundy. Blason de Bourgogne (2001) White Burgundy, light, fresh, lemony with fragrant quality.

Also posted in Butcher's | 3 Comments

The British Pub Culture

The landlord recommends: YOUNG’S SPECIAL PREMIUM ALE
Smooth, tawny bitter with sweet malty citrus notes and a dry after taste
from this Wandsworth-based brewery. ABV: 4.6%,


That’s was on the board of Watership Down Inn, Freefolk, Hampshire, our local watering hole when we lived in the area. Taking its name from Richard Adams’ enchanting tale of rabbits, this homely 19th-century free house inn is situated close to the real Watership Down , an area popular with walkers. The pub now has a large conservatory and at summer time there are tables outside to enjoy the outdoors, The bar is at the rear of the pub. Excellent real ales are on sale and there is always a good selection of pub food.

We had drinks with old friends, Paul, Charlie and Ralph. For a year we have lived here in Hampshire, I usually don’t join this Friday night drinks as I am such a slow drinker and Friday comes I was just to unwind alone. But am glad I did, it was a great evening and I actually had a half pint of the recommended ale.

Do you know that British pubs have customs and etiquette?
1)Pub going is a culture itself.
Pubs are called PUBLIC HOUSES, and the owner/ host is called the PUBLICAN. Most pubs used to be a male bastion but these days they cater to women as well as families.

2)How to order.
Pubs do not offer table service — you have to go to the bar to order. You pay when served, and payment is expected in cash .You then carry your own drinks back to your table. When ordering, be sure to use please. It’s very important.

3)Buying a round of drinks.
It is common for one person to offer to buy drinks for the others, especially at the beginning. You should always offer to return the favour, either by paying a round of drinks yourself, or by offering to buy a drink for the person who paid for your drink.

4)“Have a drink on me”
Don’t tip the bar staff — the custom is to buy them a drink. A drink treats them as equals. But buying a drink is not automatically expected. Instead, it’s a friendly gesture. If you want to buy the barman a drink, when ordering just ask “and will you have one yourself?”But, if you are offered a drink on the house, the pub pays for it.

5)“Last drinks at the bar”
In Britain pubs can open between 11am and 11pm.
Don’t ring the bell that typically hangs on the wall at the end of the bar. It’s used by the publican or bar staff to signal the last call, usually about 10 minutes before closing.
The landlord will ring a bell and will tell people to order their last drinks (usually saying “Last drinks at the bar” or “Time, gentlemen, please”). The pub is not allowed to serve drinks after 11pm.

And just before our last round, we tried another ale, SIGN OF SPRING of Stonehenge Ales

Its brewed mid Feb-Mar-Apr-May. A light green, incredibly smooth and very drinkable beer, rich in both malt and hop aroma. Specially brewed for springtime (beer) lovers. Some of you may not like the sight of a green ale, but it was worth the pint.

Watership Down
By Richard Adams is where the pub got its name.
“…The story follows a warren of Berkshire rabbits fleeing the destruction of their home by a land developer. As they search for a safe haven, skirting danger at every turn, we become acquainted with the band and its compelling culture and mythos.”

Watership down (treeless hill) is not far from Freefolk. A part of River Test flows in Freefolk, and walking tours following the rabbits journeys will take to this area. Richard Adams grew up in Whitchurch and spent time walking along the River Test.

Also posted in DINING, Travels, Wine/Alcohol Etc | 4 Comments

And in the Gaelic world…


Croque monsieur (kROHK muhs-YOOR)
If you are in France and on a tight budget, and has gotten bored of baguette and paninis, try the Croque monsieur. As I mentioned earlier that we had a Swiss Káseschitten , this is similar. It’s a French style grilled ham and cheese sandwich, dipped into beaten egg before being sautéed into butter.
A special sandwich grilling iron with two shell shaped indentations is sometimes used for this toast.

and to Old Blighty
“There’s a ship that’s bound for Blighty, We wish we were in Blighty”

The English version of Káseschitten and croque monsieur is called WELSH RABBIT. This consists of melted mixture of cheddar cheese, beer sometimes milk served over toast. The cheese mixture can also be toasted on the bread and often accompanied with tomatoes. Welsh rabbit becomes a GOLDEN BUCK when topped with poached egg.

Also posted in France, Food, Travel & Culture | Leave a comment

ORGANICK, LISS, HAMPSHIRE, UK


Just a thought… I must have been a cook in my past life, a passionate amateur photographer of my present, I wish my after life I will reincarnate as food photographer and food critic. I wished! Took that photo at shop called ORGANICK, they sell organic products and the produce is from the local farm, thus has not accumulated a mileage. Very fresh.

Also posted in Photo Essay | 2 Comments

Bricket Wood, Hertfordshire UK


Bricket Wood Village, I saw this blacksmith doing the shoehorses, instead of the owners hauling their horses he does the round. Being back in UK I have been craving for a traditional British fayre. Roast and mash, but going to a pub can sometimes be like hit and run, either the meat too dry, gravy too watery, veg overcooked. I have been wishing for a good roast lamb and garlic mash. My sister made it come true and a long journey from Hampshire to York for a good pub meal!

Also posted in Travels | 2 Comments

Spring has sprung.. almost in UK


Snowdrop plant looks like three drops of milk hanging from a stem. And when spring springs on the air the countryside here in UK is blanketed with these beautiful flowers. A walk in the wood can be magical, I took that photo at my friend’s garden in Hampshire.

Also posted in Photo Essay, Travels | 2 Comments