How To Make Baked Potatoes

Baked Potatoes Recipe. A classic. So simple to make and so easy to vary. Baked potatoes are packed full of flavour and energy and can be filled with nearly anything that springs to mind. 

Devour our Baked Potatoes recipe. 

Serves: 4
Preparation Time: 2 minutes
Cooking Time: 1 hour
Oven Temperature: 180° c  –  360° f

Step 1: You will need…

·       4 large potatoes
·       2 tbsp vegetable oil
·       sea salt
·       4 generous knobs butter, about 2 tablespoons each
·       1 bowl
·       1 fork
·       kitchen roll

Step 2: Preheat the oven

Set the oven to 180ºC (350ºF/ gas mark 4).

Step 3: Wash the potatoes

Place the bowl of potatoes in the sink and rinse them well under a cold running tap, 
turning occasionally to ensure they are thoroughly clean.

Step 4: Dry the potatoes

Put a piece of kitchen roll onto a flat working surface, place the potatoes on top and 
pat them dry with a second piece of kitchen roll.

Step 5: Pierce the potatoes

Take a fork and pierce each potato 8-10 times, all over. This releases the moisture
when cooking and stops them going soggy. Place them into a large bowl, pour over the oil and mix well with your hand.
Sprinkle over a generous amount of salt and mix well once more.

Step 6: Bake

Place the potatoes in the centre of the oven on a wire rack and bake for 1 hour
until they become crispy on the outside and fluffy and soft in the middle.

Step 7: VIDEOJUG TIP

Place a baking tray underneath, prelined with foil to catch any drippings and
to keep your oven nice and clean!

Step 8: Remove from the oven

Remove the potatoes when cooked and transfer them onto a large serving plate.

Step 9: Cut the potatoes

Make a long slit with a large knife across the potato but not completely to the edge.
Then make a slit downwards, to create a cross. Push the potato together to open it up and add a generous knob of butter.
Repeat with all four potatoes.

Step 10: Serve

Your potatoes can be served on their own or with a wide variety of toppings, like grated cheese or baked beans.

Tips from the world:
In the UK, the baked potato is also called a Jacket Potato and its toppings include cheese and beans, but also tuna mayonnaise, chili con carne, chicken and bacon.
In the US they use butter, chives, cheese and bacon bits. The French variant sometimes comes with a whole meat dish.
In Sweden they make baked potatoes with a seafood mix, called Skagenröra. The Trukish ‘kompir’ is the most colorful type of baked potato: the toppings
can include pickles, carrots, mushrooms, Russian salad, sausage slices, sweetcorn to name just a few. Feel free to experiment!

to vary – változatossá tenni valamit
flavour – íz
to spring to mind – eszedbe jutni 
to devour – falni
to rinse – öblíteni
tap – csap
occasionally – egyszer-egyszer/alkalmanként
to ensure – biztosítani valamit
kitchen roll – papírtörölköző
soggy – átázott/szotyogós
to pour – önteni
to sprinkle – szórni
generous – bő(kezű)
wire rack – sütőrács
crispy – ropogós
fluffy – levegős/lágy
to preline – előre kibélelni
foil – (alu)fólia
slit – (be)vágás
knob – darabka
topping – öntet
grated – reszelt

Fish and chips is the quintessential British meal. While it faces formidable competition from curries and burgers, fish and chips remains a strong London favorite. For now, I am going to take you inside a chippy, which is the British term for a fish and chip shop. And the chippy we are at today is called Fish Bone. Most chippies have a basic set up of furniture, many having communal tables and chairs. And takeaway is a very common option. Many upscale restaurants serve fish and chips as well, but chippies are a quicker and cheaper option. 

So, here we go. Here is our fish and chips. “Here you go. Enjoy that.” “Thank you very much.” Fish and chips is often served with salt and vinegar. So now, we have got our piece of cod which is fried in batter. And we have got our chips, which are like French fries, but thicker. “I have been here for 35 years. People do prefer to have fish and chips as a meal, especially the foreigners, because they want to try the British food.” Now, the piece of fish we had was a lovely piece of cod, but you can also have other types of fish, such as haddock, sea bass, plaice and skate. 

There are many different stories about how fish and chips originated. In an early reference, Charles Dickens mentions fried fish warehouses in his own Oliver Twist, back in the 19th century. The fish and chips combination is so loved by the British that it was one of the few foods not rationed during the Second World War. There are many variations of fish and chips around the globe. You can even get a Chinese fish and chips, which interestingly has sugar added to the mix. When picking a chippy, what you want to know is that the fish is fresh and is fried on the premises like here at Fish Bone, and not frozen. I am Peter Halpin, showing you London.

British people have their biggest meal in the middle of the day, and some have it in the evening. Most people today have a small mid-day meal, usually a sandwich and perhaps some crisps and some fruit.

They have three main meals a day:

Breakfast

They eat it between 7:00 and 9:00

Lunch

They eat it between 12:00 and 1:30 p.m.

Dinner

Sometimes it’s called supper. This is generally the main meal, they eat it anytime between 6:30 and 8:00 p.m.

On Sundays the main meal of the day is often eaten at midday instead of in the evening. This meal usually is a Roast Dinner consisting of a roast meat, Yorkshire pudding and two kinds of vegetables.

WHAT’S A TYPICAL ENGLISH BREAKFAST?

Most people think that a typical English breakfast consists of eggs, bacon, sausages, fried bread, mushrooms and baked beans. Even though not many people eat this for breakfast today, it is always served in hotels and guest houses around Britain.

Nowadays a typical English breakfast is more likely to be a bowl of cereals, a slice of toast, orange juice and a cup of coffee. Many people – especially children – in England eat a bowl of cereal. In the winter many people eat “porridge” or boiled oats.

WHAT IS A TYPICAL ENGLISH LUNCH?

Children at school and adults at work generally have a ‘packed lunch’.Packed lunch typically consists of a sandwich, a packet of crisps, a piece of fruit and a drink.

WHAT  IS A TYPICAL ENGLISH DINNER?

The evening meal is usually called ‘dinner’ or ‘supper’. A typical British meal for dinner is meat and two different kinds of vegetables. One of the two vegetables is almost always potatoes. They generally put hot brown gravy on the meat. This traditional meal is rarely eaten nowadays. A recent survey found that most people in Britain eat curry, rice or pasta for dinner.

THE SUNDAY ROAST DINNER

Sunday lunch time is a typical time to eat the traditional Sunday Roast. Traditionally it consists of roast meat, two different kinds of vegetables and potatoes with a Yorkshire pudding. Yorkshire pudding is a food made from flour, eggs, and milk, baked and eaten with meat in Britain.

meal – étkezés
mid-day – napközbeni
crisps – rágcsa, ropogtatnivaló, chips
at midday – délben
instead of – valami helyett
consisting of – áll valamiből
even though – habár, ennek ellenére
nowadays – manapság
a bowl of – egy tál …
porridge – zabkása
boiled oats – főtt zab
brown gravy – barna szósz
recent survey – közelmúltbeli felmérés

A "dick" szót ebben az esetben a "pudding" szóra vezethetjük vissza, ami a brit angolban nem csak pudingra, de mindenféle édes és sós felfújtra is vonatkozhat, sőt magát a főétkezés után vagy uzsonnára felszolgált édességet is hívják így gyűjtőjelleggel. Szóval, a források szerint a "dick" a "pudding" szóból ered, mégpedig oly módon, hogy először "puddink" majd "puddick" végül egyszerűen "dick" lett belőle a beszélt nyelvben, majd írásban is. Az első írásos "Spotted Dick" recept 1847-ből származik. 

… és akkor nézzük meg, hogyan is készül a hagyományos és klasszikus brit édesség! 

Spotted Dick 

Ingredients:

for the spotted dick

– 300g plain flour
– 10g baking powder
– 150g shredded suet
– 75g caster sugar
– 110g currants
– 1 lemon, zest only
– 200 ml oz milk
– butter, for greasing

for the custard

– 200 ml milk
– 200 ml double cream
– 6 egg yolks
– 75g caster sugar

 Preparation:

1. For the spotted dick, place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.

2. Add the milk and stir to make soft dough.

3. Grease a pudding basin with butter and spoon the mixture into the basin. Cover with a piece of folded greaseproof paper.

4. Tie around the edge with a string to secure the paper and place a damp tea towel over the top. Tie once more with string to secure the tea towel.

5. Place the basin into a large lidded saucepan and fill the pan two-thirds of the way up with water.

6. Cover with the lid, bring to a boil and simmer for one hour.

7. For the custard, place the milk and cream into a saucepan and bring to a simmer.

8. Place the egg yolks and sugar into a bowl and whisk together until light and frothy.

9. Pour the hot milk onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spatula, until just thickened.

10. To serve, slice a wedge of spotted dick for each person and place onto each of six plates. Pour over the custard and serve at once.

spotted – pöttyös, foltos
dick – fütyi, pöcs (szleng)
plain flour – sima liszt
baking powder – sütőpor
shredded suet – reszelt/apró darabokra szedett faggyú
caster sugar – (nagyon finom szemű) kristálycukor
currant – mazsola
zest – héja citromnak narancsnak
greasing – kizsírozás
double cream  – tejszín
egg yolk – tojás sárgája
to combine – vegyíteni, elegyíteni
to stir – keverni
dough – nyers sütemény tészta
pudding basin – pudingforma
to spoon – kanalazni
folded – összehajtott
greaseproof paper – zsírpapír
to tie – kötni, megkötni
edge – széle valaminek
string – madzag, zsinór
to secure – biztosítani
damp – nyirkos
tea towel – konyharuha
lidded – lefedett
to bring to a boil – felforralni
to simmer – főzni (gőzben)
custard – sodó
to whisk together – habverővel összekeverni
frothy – habzó, habos
spatula – szedőlapát
thickened – besűrűsödött
wedge – ék alakú forma, gerezd, hasáb

… és akkor egy jelenet, ahol jól félre is értik a dolgot:)

Server: Spotted dick, sir? 

Roy: What? 

Server: Spotted dick? 

Roy: Can you believe this guy? I’m trying to get something to eat and he’s asking me if I got the clap. 

Wang: I think he’s offering you food. 

Roy: (looks down at the dessert) Oh, spotted dick! Aw, no. I’m not a dessert person. My friend here might like some spotted dick.

clap – kankó, tripper

Pies and puddings are related phenomena in British culinary history. Originally, both solved the problem of preparing dinners made with less expensive meats. Pies covered a stew or other ingredients with a crust; puddings were made from butcher’s scraps tucked into a sheep’s stomach, then steamed or boiled. Pies have remained pies, although, in addition to savoury pies, there now exist sweet variations, which tend to have two crusts or a bottom crust only.

Over time, however, in a confusing development, pudding has become a more general term for a sweet or savoury steamed mixture – as well as a word that describes desserts in general. For example, black pudding is actually made with pig’s blood. Whereas plum pudding is a Christmas treat consisting of a steamed cake of beef suet and dried and candied fruits soaked in brandy. And, of course, one can’t forget rice pudding.

related – összefüggő
phenomena – jelenég
originally – eredetilg
to solve  – megoldani
stew – pörkölt, ragu
crust – héj, itt: pite tészta
scrap – aprólék, maradék (hús)
to tuck into  – beletömködni
to remain – megmaradni
in addition to  – ráadásul
savoury – sós
confusing – zavaros, zavarba ejtő
black pudding – véres hurka
to consist of – valamiből állni
suet – faggyú

Steak and kidney pudding

SERVES 4-5
CALORIES PER SERVING: 590
FAT PER SERVING: 30g

500g braising steak, diced
4 lambs’ kidneys, halved, cored and quartered
1 medium onion, sliced
1 medium carrot, chopped
fresh sprigs of thyme or 1 tablespoon thyme leaves
1 tablespoon dried mixed mushrooms, optional
2 ½ level tablespoons plain flour
salt and freshly ground black pepper
150ml warm beef stock
Worcestershire sauce
FOR THE SUET PASTRY:
250g plain flour
1 level tablespoon baking powder
pinch of salt
125g light suet
1 level teaspoon English mustard powder
1.25-1.5 litre pudding basin, buttered

1.   To make the suet pastry: Sift the flour, baking powder and salt into large bowl. Mix in the suet and mustard powder. Add about 150ml cold water and work to a soft suet dough. Roll into a ball and let it rest in the bowl for a15 minutes while you prepare the filling.

2.   Mix the steak, kidney, onion, carrot, thyme, mushrooms, if using, and flour with lots of seasoning in a large bowl.

3.   Roll out the suet dough on a lightly floured surface, to a circle about 1 cm thick, so that it is generously large enough to line the basin (measure with a piece of string down one side, across the bottom and up the other side of the basin, then add on about 2.5cm).

4.   Cut a quarter segment out of the circle and set this aside (in a ball) to make the lid. Line the basin with the pastry, overlapping the cut edges to make a good seal. Bring the pastry up and over the sides.

5.   Spoon the meat and vegetables into the lined basin, packing them down. Pour in the stock and a few shakes of Worcestershire sauce. Roll out the pastry for the lid, to a round that just fits the top. Brush round the top edge of the pastry with a little water and put the lid on. Pinch and press the edges together to seal them well.

6.   Cover with a piece of buttered baking parchment, with a 5 cm pleat in it, and foil, also pleated. Secure with string. Put in a steamer or on a trivet in a large pan half/filled with boiling water. Cover with a tight-fitting lid and steam for 3½-4 hours. Check and top up with boiling water every half-hour. Take it out of the steamer and leave it to rest for 10-15 minutes before removing the foil and paper.

7.   Serve the pudding from the basin or turn out on to a dish that will catch the gravy. Serve with steamed cabbage.
Not suitable for freezing.

braising steak – marha szegy
diced – kockázott
kidney – vese
halved – félbe vágott
cored – közepét, belét kiszedve
quartered – negyedelt
optional – választható
level tablespoon – csapott evőkanál
beef stock – marha alaplé
suet pastry – hájastészta
pinch – csipet
pudding basin – magas oldalú kerámiatál
to sift – szitálni
to roll out – kinyújtani
floured surface – lisztezett felület
to line – kibélelni
quarter segment – negyedkör
overlapping – átfed
to make a good seal – jól zárjon
to pack sth down – belenyomkodni
to brush – ecsettel kenni
to pinch and press – összecsippenteni és összenyomni
baking parchment – sütőpapír
pleat – behajtás
to secure – rögzíteni
steamer – gőzölő
trivet – állvány
tight-fitting – jól záró
to top up – felönteni
to turn out – kiborítani
gravy – szaft, mártás

The Prince of Wales paid a visit to the Reid’s Bakery in Thurso, north Scotland, and wasted no time getting involved in the family trade by donning a traditional white coat and hat before filling pastries with cream and putting sticky strawberry in tarts.

The 64-year-old royal was praised for his efforts by 19-year-old staff member Lauren McKenzie, who gave him a demonstration, but shortly before he had a go at making the calorific treats with a piping bag, he said: “I’ve no idea how these things work.”

She told The Herald newspaper: “He did very well. He didn’t grasp the bag tight enough at the top, but I think he did really well.”

Charles – who is known as the Duke of Rothesay in Scotland – was also given a tour of the facility, where he watched biscuits being packed and saw cakes being created, and he was “really interested” in the whole baking process.

Bakery worker Charlene Banks, 18, said: “He asked what type of flour I was using and how the scales worked. He seemed really interested.”

to try one’s hand – kipróbálja magát valamiben
to pay a visit to – látogatást tenni valahol
to waste time – időt pazarolni
to get involved in – részt venni valamiben
trade – kereskedelem, kereskedés
to don something – felölteni valamit, magára venni valamit
to fill pastries – megtölteni a süteményeket
sticky – ragacsos
to be praised for – megdicsérik valamiért
effort – erőfeszítés
demonstration – bemutató
calorific treat – kalóriadús nyalánkság
piping bag – habzsák
to grasp tight – szorosan megragadni valamit
facility – létesítmény
scales – mérleg

STRAWBERRY TARTS – RECIPE

Nézd meg hogyan készül ez a klasszikus brit finomság!

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