Tag Archives: british
Separated by a common language, sometimes following recipes in the US / UK can prove difficult if you’re apparently not familiar with the ingredients mentioned. Here is a simple run-down of equivalents that I hope will help. Please let me know, by leaving a comment below, if you come across any more and I will include them.
BRITISH VERSION AMERICAN VERSION
Beans, Broad Fava Beans
Beans, Soy Edamame
Beef, Flank Steak London Broil
Beef, Rump Steak Beef, Top Round
Bicarbonate of Soda Baking Soda
Caster Sugar Granulated Sugar
Cheese, Emental Swiss Cheese
Clotted Cream No equivalent (The closest equivalent to this would be to use stiffly whipped heavy cream)
Cream, Clotted No equivalent (The closest equivalent to this would be to use stiffly whipped heavy cream)
Cream, Double Heavy Cream
Cream, Single Half and half cream
Cream, Whipping No equivalent (Whipping cream has the consistency of single [half and half] cream but with a higher fat content it can be whipped into peaks)
Digestive Biscuits Graham Crackers or similar
Flour, Plain All Purpose Flour
Flour, Strong Bread Flour
Flour, Wholemeal Flour, Wholewheat
Glucose Syrup Light Corn Syrup
Golden Syrup Corn Syrup
Icing Sugar Confectioners’ Sugar
Madras Curry Powder Curry Powder
Mince (meat) Ground meat
Mincemeat (for cakes) No equivalent (A ‘preserve’ or mix of finely chopped fruits like apple, raisins, sultanas and citrus peel, with shreds of suet – often used in ‘Mince Pies’)
Pastry Case Pie Shell
Pine Kernel Pine Nut
Plain Flour All purpose flour
Salad Onion Spring Onion, Scallion
Self-raising flour No equivalent (Substitute All Purpose Flour with a raising agent)
Tomato Puree Tomato Paste
Vanilla Essence Vanilla Extract
Vegetables: Beans, Broad Fava beans
Beans, Soy Edamame
Whipping Cream Heavy cream (Whipping cream has the consistency of single (half and half) cream but with a higher fat content can be whipped into peaks)
This is a UK favourite at Christmas time and has more or less become an intrinsic part of this special meal. ‘Pigs in Blankets’ are simply chipolata sausages, wrapped in streaky bacon.
So easy to prepare, for 8 people you will need:
8 regular-sized pork chipolata sausages (allow 16 if you’re buying the usual cocktail size Christmas midgets)
8 rashers of streaky bacon strips
Preheat the oven to 220C / 425F / Gas mark 7 (200C for a fan oven, approx 400F)
Put a slice of streaky bacon on a flat surface and stretch and flatten it by gently pulling the back of a knife or palette knife over it.
Take a chipolata and roll the bacon strip around it to make a ‘pig in blanket’. (If you’re using the mini sausages that are usually around at Christmas you’ll find that half a strip of bacon will do for one little sausage). Repeat until all sausages are wrapped.
Sprinkle a little sunflower or olive oil in the bottom of a shallow oven proof dish. Lay the pigs in blankets on top with the loose ends of bacon facing downwards and drizzle a little more oil on top.
Cook in the oven, uncovered, for 30 minutes.
Drain on kitchen paper if you are concerned about them being too fatty.
Preparing ahead: On the day before these are needed you can roll the sausages in the bacon and store, covered, in the fridge.
When my husband and I first visited the U.S. with our very young children we stopped one day at a supermarket in Palos Verdes just outside L.A. I waited outside with our sleepy girls whilst my husband ventured into the shop. It was the first time he’d been in an American supermarket and just wanted a couple of small cartons of milk for the children to drink and maybe ‘lunch box’ sized treats of packets of dried raisins to eat. He came a cropper at the first hurdle (the milk). Here in the UK we have skimmed, semi-skimmed and full fat milk in small cartons of about 230ml (great for those lunch boxes), half litre and litre cartons. What he saw in that US supermarket was just totally mind-boggling. There was milk with this, milk with that, milk with this but not that, milk without any of it (except a little bit of this), milk with all of it and the sizes ranged from about 2 litres up to…well I don’t know really, he said they looked like gallon containers. A lady shopper saw his bewildered face and took pity on him.
‘You look lost’ she said. ‘Can I help?’
‘I just want milk,’ he replied forlornly. ‘Ordinary milk, from a cow, that no one has done anything to.’
That was our first experience of American food shopping. Nowadays, with regular visits under our belt, we’re old hands at it, rarely surprised by the sheer variety, sizings, quantities and even quirkiness of ingredients. (Although there are notable exceptions still)!
Today, because I’m just not feeling at my pukka best, I went over to YouTube to check out a few comedy videos to brighten my mood. I came across a French and Saunders sketch that I’ve never seen before and it made me laugh out loud because it’s filled with their usual silliness, comparing the tiny town of Bideford in Devon with life in a gated community in Florida, and because it references our above experiences of the American culture compared to our rather more austere (and sometimes lacking) European ways. Here it is:
Director Tim Burton is currently applying his considerable talents to Lewis Carroll’s ‘Alice in Wonderland’ – due for release in March 2010. I actually always found this a rather unsettling story as a child, which is why I’m not a hundred percent sure that I will be rushing out to see this film. Having had a look at the character and set stills displayed on the IMDb site, it looks as though Tim Burton’s imagination has run rampant again, producing an amazing result … but one which may just give me the heebie geebies.