Food Vocabulary: British Grub
Broaden your food vocabulary by reading about some ‘exotic’ British grub recipes (grub = slang for ‘food’). Any words that are new for you will be explained in the vocabulary glossary at the end of the blog
Over the past 10 years the amount of British food and drinks exported to France has doubled. The French now buy more of our cheese, whisky and beer than ever before. It seems that British food is finally becoming internationally recognised.
In this short video clip some local Parisians sample a few of of our British specialities. Watch and see which you recognise:
The video featured:
Cheese and pickle sandwiches
But what are they?
The Scotch Egg
Scotch eggs are often eaten during picnics and can be bought in high street supermarkets like Sainsbury’s.
Interesting fact: The Scotch egg was created as a quick snack made from leftovers for poor people which was easy to carry around.
Here’s the recipe
Cheese and pickle sandwiches
We British love our big sandwiches and they don’t come better than with a cheese and pickle filling. This sandwich has a couple of slices of cheese and pickled onions or gherkins, some also add sliced ham. The combination is a wonderful blend of flavours.
This sandwich is extremely popular and can be seen in packed lunch boxes everywhere. We have a keen interest in pickled vegetables. Pickled onions are very common . In fact, we pickle lots of vegetables by putting them into vinegar and spices and leaving them.
Interesting fact: Some studies show that people who eat this sandwich generally have a higher IQ than those who eat others.
And here’s the recipe by Jamie Oliver
Pastries and cakes are common in the UK. We all have sweet teeth (and fillings). Probably the most typical though is the Bakewell Tart. It’s a small shortcrust pastry covered with jam sponge filling with almonds. The most classic version is recognised due to the glacé cherry on top and why it’s often called the Cherry Bakewell.
Interesting fact: It’s so popular that you can find it as a mini cupcake, a small tart, a bigger pie-sized tart or even seen as big as a loaf of bread.
Make one for yourself with this recipe
Traditional British meat pies are still eaten across England, made and sold in butchers and even supermarkets. The most traditional is the pork pie, consisting of chopped pork and pork jelly cooked in a crust pastry.
Pork pies are eaten as a snack, with a salad or even with mushy peas, called pie n’ peas.
Interesting fact: There is an annual pork pie competition held in Yorkshire to find the best pork pie every year.
Here’s an easy recipe:
- hard-boiled egg
- an egg that has been cooked in hot water for a long time
- sausage meat
- minced meat that is often used to make sausages
- coated in breadcrumbs
- covered in small pieces of bread
- cooked in lots of oil
- a meal eaten outside, often with cold food on the grass
- food which has not been eaten which can be eaten for the next meal
- pickled onions
- onions left in vinegar and spices for a long time
- a small green vegetable which is a variety of cucumber
- sliced ham
- thin cut pieces of dry meat, normally from the leg
- packed lunch boxes
- prepared meals for midday put in small containers
- sweet teeth
- an adapted version of ‘sweet tooth’ which means someone who likes sweets and cakes
- shortcrust pastry
- a crumbly pastry used as the bottom of tarts
- jam sponge filling
- a light cake mixture which contains jam
- glacé cherry
- a cherry preserved in syrup
- a small cake often made for children
- pork jelly
- a soft substance made from boiling animal parts
- mushy peas
- green peas soaked overnight and boiled until like a thick