Food the Brits have that America doesn't

White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.

One from Scotland and Ireland

 

When I was a kid, a local butcher made a sweet white pudding. Probably just the standard with something to sweeten it and lots of chopped glace cherries. I have fond memories of it.

 

Turducken

 

Well this is my lunch, what's everbody else having ???

 

Delicious there is a Chippy near where I work does these

 

Colcannon and champ

Potatoes transformed the Irish diet when they were introduced from the New World in the late 16th century. Ireland’s population boomed with this cheap and plentiful food source, but was later decimated when potato harvests were hit by blight in the 19th century. Potatoes are still a staple at most mealtimes, with traditional dishes remaining popular. Colcannon is a classic, comforting mash of potatoes, cabbage (or kale) and butter (or cream), flavoured with spring onions. Champ is a similar, mashed potato favourite, flavoured with spring onions, milk and butter.



Try making your own… Colcannon or champ made with mustard or celeriac. Want something a bit different? Try our ham hock colcannon, topped with a fried egg.

 

Boxty


Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí, meaning ‘poor-house bread’. The recipe calls for grated raw potato to be mixed with mashed potato and then either: mixed with flour and salt and boiled before being sliced and fried in butter (‘boxty dumplings’); added to a pancake-like batter before being fried (‘boxty on the pan’); or added to a pancake-like batter before being baked in a loaf tin and then sliced and fried (‘boxty in the oven’). Whichever way you choose, your boxty can be teamed with just about anything. Try it alongside bacon and eggs or smoked salmon and crème fraîche.

 

It all looks very nice as an appetiser Candy darlin' - but what's the 'main' meal ???

 

Killie Pie

Killie pie - Wikipedia

 

Mmmmmmmm - looks fabulous - I'll have half-dozen of them !!!

 

Vlad xxxx

 

Partan Pie ... a crab and breadcrumb baked dish

Recipe: Partan pie | Scotland.org

 

Mussel Brose

Mussel dish is fishy favourite especially in early autumn

 

Ulster Fry. Haven’t had this for a very long time. From memory, tasted a bit like salami.

https://www.************/pages/category/Local-Business/Ulster-Fry-sliced-meat-166884086733960/

 

That's not an Ulster fry - all I can see is a couple of Spam slices wrapped in a freezer bag !!!

This is a 'proper' Ulster fry !!!

 

Two meanings, vaguely related.

I agree that more recently the phrase Ulster Fry is used to mean a Full Scottish Breakfast, except from Northern Ireland

However, there is a Spam like substance, which used to be more common. From what I can work out it is now only made by a few meat processors in NW England. I’m in no hurry to track it down and taste it again!

 

Here you are matey - SPAM






Something we used to eat many years ago - 'spam fritters' - take a slice of spam, dip in water, roll in flour and then deep fry - delicious !!!

 

Yes, another childhood ‘delicacy'. Same with corned beef, which was tastier IMO.

Astonishingly Asda appear to sell what was/is the Northern Irish 'substance' which used to be sold as Ulster Fry.

Online Food Shopping - ASDA Groceries

 

Looks a lot like Spam. Just saying

 

There are shops here which cater to transplanted Brits.
That's how I developed my taste for ginger beer, not commonly found here. My Gran used to get it in such a shop.
I was messaging with a lady in the UK this morning about Tater Tots. She wanted to know what they were and how to make them.
I found out they are available over the pond as well

Of course, y'all can keep your haggis...and I expect you'd feel the same about our fried squirrel!