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[Audio] NORTHERN EUROPEAN British, English, Danish, Norwegian, Swedish Cuisines.

[Audio] The Northern European Cuisine can be defined as substantial, rich and robust . This is due to the fact that being Nordic cuisines the dishes had to make a good caloric contribution to combat the cold, for this they provide a wide use of animal fat . The most commonly known are English, Swedish and Danish ..

[Audio] British Cuisine. British Cuisine. British Cuisine.

[Audio] English Cuisine. nglish Cuisine. English Cuisine.

[Audio] Danish Cuisine. qs:uoa. Danish Cuisine. Danish Cuisine.

[Audio] Norwegian Cuisine. uD!6eauoN. Norwegian Cuisine".

[Audio] Swedish Cuisine. Swedish Cuisine. Swedish Cuisine.

[Audio] BRITISH CUISINE Cornish Pasty Cullen Skink Shepherd's Pie.

[Audio] Cornish Pasty A Cornish pasty is a turnover shaped baked short crust pastry filled with beef and vegetables . The edges are sealed by crimping them in characteristic Cornish fashion . The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200 's . Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tin miners ..

[Audio] Cullen Skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions . An authentic Cullen skink will use finnan haddie , but it may be prepared with any other undyed smoked haddock . This soup is a local specialty, from the town of Cullen in Moray, on the northeast coast of Scotland . It is often served as a starter at formal Scottish dinners but is also widely served as an everyday dish across the northeast of Scotland ..

[Audio] Cullen Skink Local recipes for Cullen skink have several slight variations, such as the use of milk instead or water or the addition of single cream . Other variations include mashing the potatoes to make the soup thicker . Cullen skink was traditionally served with bread . It has been described as "smokier and more assertive than American chowder, heartier than classical French bisque" ..

[Audio] Cullen Skink Cullen skink appears in many traditional Scottish cookery books and restaurant and hotel menus throughout Scotland, the rest of the UK and abroad . In 2012 a Guardian columnist described the dish as "the milky fish soup which has surely replaced your haggises and porridges as Scotland's signature dish" ..

[Audio] Shepherd ' s Pie Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savory dish of cooked minced meat topped with mashed potato and baked . The meat used may be either previously cooked or freshly minced . The usual meats are beef or lamb . The two English terms have been used interchangeably since they came into use in the late 18 th and the 19 th century, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef ..

[Audio] Shepherd ' s Pie The term was in use by 1791 . Parson Woodforde mentions "Cottage Pye" in his diary entry for 29 August 1791 , and several times thereafter . He records that the meat was veal but he does not say what the topping was . The dish was known in its present form, though not under the same name, in the early 19 th century : in 1806 Maria Rundell published a recipe for "Sanders", consisting of the same ingredients as cottage or shepherd's pie : minced beef or mutton, with onion and gravy, topped with mashed potato and baked ..

[Audio] English Cuisine. Cub bw. Cub bw. English Cuisine.

[Audio] ENGLISH CUISINE Bedfordshire Clanger Fish and Chips Pork Pie.

[Audio] The Bedfordshire clanger (also called the Hertfordshire clanger , Trowley dumpling, (or simply the clanger ) is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire . It dates back to at least the 19 th century . It is still available at various bakers and served at some cafes, restaurants and local places of interest . Bedfordshire C langer.

[Audio] The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly poly pudding . Its name may refer to its dense consistency : Wright's 19 th century English Dialect Dictionary recorded the phrase "clung dumplings" from Bedfordshire, citing " clungy " and " clangy " as adjectives meaning heavy or close textured . Bedfordshire Clanger.

[Audio] Clangers were historically made by women for their husbands to take to their agricultural work as a midday meal : it has been suggested that the crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers . They could be eaten cold, or warmed by being wrapped in damp newspaper under a brazier . While sometimes associated with the hatmakers of the Luton district, the same dish was also recorded in rural Buckinghamshire, Cambridgeshire and Hertfordshire . The word " clanger " is related to the dialect term "clung", which Joseph Wright glossed as meaning "heavy", in relation to food . Bedfordshire Clanger.

[Audio] is a hot dish consisting of fried fish in batter, served with chips . The dish originated in England, where these two components had been introduced from separate immigrant cultures ; it is not known who combined them . Often considered Britain's national dish, fish and chips are a common takeaway food in numerous other countries, particularly English speaking and Commonwealth nations . Fish and Chips.

[Audio] Fish and chip shops first appeared in the UK in the 1860 s, and by 1910 there were over 25 , 000 across the UK . By the 1930 s there were over 35 , 000 shops, but by 2009 there were only approximately 10 , 000 . The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War . It was one of the few foods in the UK not subject to rationing during the wars . Fish and Chips.

[Audio] I s a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire) . It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry . It is normally eaten as a snack or with a salad . Pork Pie.

[Audio] Danish Cuisine. Cuibihe. Danish Cuisine.

[Audio] DANIS H CUISINE Smørrebrød Småkager Stegt Flæsk med persillesovs.

[Audio] Smørrebrød "butter bread ", is a traditional open faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes . Smørrebrød "Butter B read".

[Audio] Småkager ("small cakes") – Cookies, usually baked hard and crusty in an oven, but both pan, and deep fried versions exist . There is a large variety of småkager in Denmark . Most of the recipes came about when stoves became common property in the last part of the 1800 s, but some recipes like Klejner and Pebernødder have been around since the Middle Ages . Quite a few recipes are associated with Christmas . [ 97 ] Denmark has a significant export of quality butter cookies . Småkager.

[Audio] The Danish National Dish " Stegt Flæsk med persillesovs " or Fried Pork Belly with parsley sauce is a genuine old rural dish that is orientated from the rustic Danish country kitchen from around the middle of the 1700 s . Frying pork belly slices has been known since the Stone Age about 3 400 B . C . and just as long as peasants and hunters living in the Stone Age have had pigs as their livestock . Stegt Flæsk med persillesovs.

[Audio] In the beginning of the 1800 s the rural country kitchen added potatoes and white sauce and parsley to the fried pork belly slices and the dish became one of the Danes most favorite and popular meals and since a real classic dish which also is quite inexpensive and affordable even for the poorest households . When the recipe hit the city kitchens and restaurants it became a real classic and traditional dish and was also counted as a part of the exquisite Danish cuisine that chefs prepared and cooked in different variations . Stegt Flæsk med persillesovs.

[Audio] Norweigan Cuisine. blot•Weyi9QDw. Norweigan.

[Audio] NORWEIGAN CUISINE Farikal Mutton and Cabbage Frikadelle Lapskaus stew.

[Audio] Fårikål (Norwegian pronunciation : [ ˈ fò ː r ɪ kɔ ɫ , ˈ f ɔ̀ r ːɪ kɔ ɫ ]) is a traditional Norwegian dish, and the country's national dish . It consists of pieces of mutton with bone, cabbage, whole black pepper and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins . The dish is typically prepared in early autumn, and over 70 % of the Norwegian population reports eating the dish at least once during this time period . Farikal Mutton and Cabbage.

[Audio] Fårikål is a lamb/mutton and cabbage stew . In fact, fårikål is Norway's national dish and has been since the 1970 s . It even has it's own day which was established in 1998 , they decided it is always the last Thursday in September! Farikal Mutton and Cabbage.

[Audio] Lobscouse (or lapskaus) is a thick Scandinavian stew made of meat and potatoes . It's thought that lapskaus is of German origin . Historically, it's referred to as a skipskost (ship meal) because it was served and eaten on board ships while at sea, although the original version was far less imaginative than what we recognize as lapskaus today . Lapskaus stew.

[Audio] However, the meatball is thought to have originated in ancient Persia . The earliest recorded meatball dish, called kofta, was created by rolling leftover ground lamb into large balls (we're talking orange sized or bigger) . The balls were glazed with egg yolk and saffron before cooking . K jottkaker Meatballs.

[Audio] A frikadelle is a rounded, flat bottomed, pan fried meatball of minced meat, often likened to the German and/or Danish version of meatballs . The origin of the dish is unknown . The term frikadelle is German but the dish is associated with German, Scandinavian and Polish cuisines . It is considered a national dish in Denmark . Frikadelle.

[Audio] They are one of the most popular meals in Poland . T hey are known as kotlety mielone . In Norway, the dish is known as kjøttkaker , and in Sweden as pannbiff . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish . In Sweden, the word frikadeller refers to meatballs that are boiled, not pan fried . Frikadelle.

[Audio] Swedish Cuisine. SL)eAibK Cubivw. Swediålw Cubihe.

[Audio] SWEDISH CUISINE Köttbullar Gravlax Janssons Frestelse.

[Audio] Small meatballs made with ground beef or a mix of beef and pork, served with lingonberry jam and creamy gravy . Swedish meatballs are a traditional Swedish dish that has been popular since the 18 th century . They are typically made from a mixture of ground beef and pork, along with breadcrumbs, egg, milk, and various spices . Swedish Meatballs ( Köttbullar ).

[Audio] The meatballs are usually served with a creamy sauce made from beef or vegetable broth, sour cream, and flour . Although the exact origin of Swedish meatballs is not known, it is believed that they may have been inspired by Turkish kofte or Greek meatballs . Swedish meatballs gained international fame when they were featured in the IKEA catalog and served in IKEA stores worldwide . Swedish Meatballs ( Köttbullar ).

[Audio] Raw salmon cured in sugar, salt and dill, often served on crisp bread with mustard sauce . Gravlax is a traditional Nordic dish that originated in Sweden . The name "gravlax" comes from the Swedish words " gravad lax," which means "buried salmon . " Gravlax.

[Audio] Traditionally, gravlax is made by curing raw salmon with a mixture of salt, sugar, and dill, which is then pressed and left to cure for a few days in a cool place, such as a refrigerator . The curing process draws out the moisture from the salmon and infuses it with the flavors of the salt, sugar, and dill, resulting in a firm, slightly sweet, and herbaceous salmon . Gravlax.

[Audio] Gravlax has been a popular dish in Scandinavia for centuries and is often served as an appetizer or part of a smorgasbord, which is a traditional Scandinavian buffet style meal . It is typically served thinly sliced and accompanied by a mustard dill sauce, bread or crackers, and garnished with lemon wedges and fresh dill . Gravlax.

[Audio] A casserole made with potatoes, onions, cream and pickled sprats, topped with breadcrumbs . Janssons Frestelse , also known as Jansson's Temptation, is a traditional Swedish casserole dish that originated in the early 20 th century . The dish is named after Pelle Janzon , a Swedish opera singer who was known for his love of food and cooking . Janssons Frestelse.