Posts Tagged ‘RHUL’

Irn Bru Sundae

Monday, March 28th, 2011

This ‘classic’ Scottish dish came to us on the day of filming. For want of an oven to prepare a Haggis or something slightly more conventional for our Celtic cousins, we combined the two things Scots seem to love: their national orange fluorescent tipple + a huge dose of sugar, cream and fats = …and lo, the Irn Bru Sundae was born.

Very simple in concept and despite misconceptions, remarkably tasty, to the point that none was left.

You will need:
• One bottle of Irn Bru
• A litre of vanilla ice cream
• Hundreds of Thousands
• A Cherry

Basically, load a pint glass (yes classy, you’ve probably stole one from the SU) with a scoop of ice cream, then top with Irn Bru. Repeat this until the glass is full, then finish with sprinkles, cherries, etc. It’s not healthy and won’t win you a Michelin star, but it does taste rather good.

Sticking up for British Cuisine

Monday, March 28th, 2011

Fish’n’Chips, Chicken Tikka Masala and a Yorkshire Pudding. This culinary motley crew has become something of a mantra when asking international students the question: “What comes to your mind when you think of British foods?”

It seems many never respond with, “A huge diverse range of ingredients, culminating in a mouth-watering selection of regional dishes, influenced over time by the many cultures, races and creeds which have flocked to this island. Cooked by some of the worlds most recognisable chefs in some of the worlds finest restaurants, Britain is a haven for the gastronome…!”

Britain’s poor reputation for food has been a perpetual complaint by visitors to this isle. W. Somerset Maugham once claimed in the UK: “To eat well in England, you need to eat breakfast three times a day”, while a Swedish visitor in the middle of the 18th century noted: “The art of cooking as practiced by Englishmen does not extend much beyond roast beef and plum pudding”.

It seems we have a reputation for a lack of creativity and a reliance on heavy, dull foods, saturated with gravy, sauces and condiments in the hope that we can inject a modicum of flavour into the lives of our pallet. What a load of rubbish!

This year alone Britain took more Michelin stars than ever before, our chefs are broadcast around the world, we consume more garlic than the French, we produce Brie, Camembert and Parmesan just as good as the French and Italians!

From the smoked kippers, sweet summer fruits, and quality beef in the North of Scotland, to the fresh fish, traditional cheeses and sweet ciders of the South coast, Britain offers any visitor to these shores a culinary adventure which they will never forget! Bon Appetito…or should I say, ‘enjoy yer scran!!’