There were by the time chefs starting to explore the classic British food at that time, but the hearty dishes of old England didn’t sit well with the finicky presentation of nouvelle cuisine. The Eighties was considered as an era of nouvelle cuisine, again paying attention to France for guidance. The decades of Sixties and Seventies were marked by an interest in the cuisines of other countries, ethnic eateries and bistros abounded. ![]() Elizabeth David was the forerunner of a new interest in great food, but she mostly paid attention to the country cooking of Europe for her inspiration. Serve with sour cream, if desired.After the stilted era of war-time food rationing it took some time for the British to overcome their fame for food and regain pride in their classic gastronomic bases. You can also bake these in a 400 degree oven for 20 minutes on each side. Form 3 ounces (approx.) patties and fry in a skillet for a few minutes on each side until golden brown.Season with salt and pepper to taste and then add the egg and mix until thoroughly combined. Add the sautéed cabbage and carrots to the mashed potatoes along with the cheese and flour.Sauté for about 5 minutes until slightly wilted. Add the remaining tablespoon of butter to a large skillet along with the shredded cabbage and carrots.Add one tablespoon of the butter and mash. Add the potatoes to a large pot of boiling water and cook for about 15 minutes or until tender. ![]()
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