Cooking Like The British

Noch vor Corona traf sich das P-Seminar „Cooking Like The British” zweimal zum Kochen im Schülerbistro der benachbarten Realschule. Was dabei rauskam? Beliebte englische und walisische Kost, mit frischen (meist) bayerischen Zutaten zubereitet. Lesen Sie und probieren Sie die verschiedenen Rezepte zum traditionellen Full English Breakfast, Cawl Cennin und Welsh Rarebit aus. Enjoy!

Full English Breakfast

For our next cooking session, we decided to make a typical full English breakfast, which has been recognized as one of the most traditional British dishes. We made this decision because we wanted to try out something really English. Although people usually have this for breakfast, we thought that we could also make it in the afternoon because it’s easy to make and healthy.

English breakfast has many different versions. But overall, it always includes several ingredients as followed (for 14 persons):

22 slices of bacon
13 pork sausages
25 slices of toast
5 tins of baked beans
2 boxes of eggs
2 boxes of mushrooms
cocktail tomatoes

Extra:
butter
marmalade
English breakfast tea
some milk

We divided into 3 big groups so that we could work simultaneously, and the food wouldn’t cool down.
The first group fried bacons and sausages while the others washed the mushrooms and heated up the baked beans.
The third group used 2 toasters to toast the bread. In order to keep them warm, we put them into the oven.
Finally, we cooked the eggs in different ways because some wanted poached eggs and others fried eggs.

In general, we all did a great job. It was not difficult to cook, but we organized everything well, so that everyone was busy with some work and at the end, we had plenty of time to chill and enjoy the meal with the tea Mrs. Lengler had brought for us.

Anna Yao, Q 11

---------------------------------------------------------------------------------------------------------------------------

Cawl Cennin – Welsh Leek Soup

In our latest cooking session, we decided to cook two dishes again. We chose Cawl Cennin, a special Welsh leek soup and, fitting to that, Welsh Rarebit. We decided that the two parts of the meal were to be cooked by two groups, with my group being responsible for the soup.

You may wonder: What is so special about a leek soup? Well, it’s nothing entirely new and most people will have eaten one before, but Cawl Cennin isn’t just a leek soup. The leek is mixed with some potatoes and onions. It’s just enough to give it a slight taste, but the leek is still dominant. All in all, it’s a nice soup, which is very easy to cook, and tastes great. You will find the recipe for Cawl Cennin below.

Ingredients:
2 tbsp olive oil
1 onion
3 medium leeks
400 g potatoes
900 ml vegetable stock
150ml double cream or crème fraiche
1 tbsp freshly chopped parsley
pinches of salt and pepper

  1. To make the soup, heat the oil in a large pan or pot, add the onion, leek and potato and cook for 4-5 minutes or until softened and lightly coloured.
  2. Add the stock and seasoning, bring to the boil then cover, reduce the heat to simmer for 15 minutes or until the potato is tender.
  3. Whiz with a hand blender to a smooth consistency then reheat, stir in the cream or crème fraiche and adjust the seasoning to taste.


Philipp Hollburg, Q11

---------------------------------------------------------------------------------------------------------------------------

Welsh Rarebit

When you hear the term Rarebit you may think of a cute, small animal, but it has nothing to do with a rabbit. Actually, it is a traditional Welsh dish made with a savoury sauce of both melted cheese and mustard, spread on toast or white bread, and various other sides (mushrooms and tomatoes) and it’s served hot. It was a perfect (big) side dish for our leek soup.

Ingredients for 4 persons (Welsh Rarebit):

2 tbsp milk (or ale)
225g grated cheese (preferred: Cheddar)
25g butter
1 tbsp Worcestershire sauce
1 tbsp English mustard
pinches of salt and pepper
4 slices of toast
olive oil

Ingredients for 4 persons (mushrooms and tomatoes):

4 big champignons
8 small tomatoes
drops of fresh parsley
1 garlic clove
olive oil
salt and pepper
50g butter

Recipe:

Preheat the oven to 200 degree. Crumble the cheese and mix it with the butter, Worcestershire sauce, mustard and milk. Put it in a pot and heat it until the cheese is melted. Season with salt and pepper.
Afterwards spread the melted cheese-mustard-sauce over the slices of toast.
Now put the slices in the preheated oven and grill them, until the cheese is brown in places and bubbling.
Then cut the Welsh Rarebit toast into triangles and enjoy it.

We decided to add some grilled mushrooms and tomatoes.

Preheat the oven to 200 degree. Grease the baking sheet with oil and place the washed mushrooms without the stem on it. Put the tomatoes next to the mushrooms. Fill each mushroom with the chopped garlic and parsley, add a small piece of butter. Season the mushrooms and the tomatoes with salt and pepper. Now put it in the oven and grill them for 10-15 minutes.

We all enjoyed the cooking session as it offered a task for everybody. As we did this dish for the first time, we were happy to get all things done within the planned time. Nevertheless, we took away one key learning: Be careful when mixing the sauce not to use too much of the milk. Apart from that, this is definitely a recipe for beginners and can give you a great success story.
To sum it up, you can say this dish is for cheese lovers.

Don’t miss our next cooking session.

Anna Krüger and Maxime-Zoé Benyák, Q11