There’s a few cooking techniques that dominate British cuisine; Tony Jardella, Chef de cuisine at Perry and Blackwelder’s Original Smokehouse, shares some tips for successfully using them.
Roasting/Pot Roasting
A roast is a classic British meal and at its heart is a juicy joint of meat. Overcook this and no amount of amazing side dishes will save you from diner disappointment.
- Avoid lean meat cuts that will dry out and cook unevenly.
- Sear the meat on the outside first to retain moisture and get an even cook.
- Rest the meat wrapped in tin foil for 10-20 minutes after cooking to keep it tender.
Poaching
A popular method for cooking fish – just think Cod in Parsley Sauce. A tasty stock is key for infusing flavour into the fish.
- For a good fish stock, use the tails, fins and skins of fish, together with onions, carrots, leeks and water.
- Don’t over reduce the stock, it needs to remain thin for an even cook.
- Fish should be just cooked – this takes practise.
Frying
Fish and chips, need we say more! This classic fried dish is hearty, filling and a firm favourite on any British-inspired menu.
- Use fresh yeast in the batter, it ensures a crispy crunch once fried.
- The fryer temperature should generally be around 177°C/350°F before placing in any food.
- Double fry potato chips - first at a low temperature, then at a higher temp - for a soft in the centre, crispy on the outside result.
Stewing
Not the most Insta-worthy looking of dishes, but the humble stew is a flavoursome and cost-efficient way to use up leftover, tougher cuts of meat.
- Work to a 60/40 meat/vegetables ratio.
- Roughly flour the meat before stewing.
- Retain some bite in the vegetables by adding them 1-2 hours after the meat.
Baking
This method is what brings to life some of British cuisine’s sweetest treats – Victoria Sponge, Lemon Meringue Pie, Sticky Toffee Pudding…
- This is a more technical method of cooking. Anything from opening the oven door too much or too early to not using the right tins can ruin your bake.
- If there’s a recipe, follow it.
- Don’t rush it, especially if proofing is involved.
