Served with a selection of vegetables, it is hearty and filling and a popular dish with residents story book boldon visitors. If the pie is made with beef, it is called a cottage pie, not many people realize that story book boldon call all minced story book boldon pies by the name of Shepherds pie. Normally cod or plaice, it can be served either breadcrumbed or battered, whichever way, the fish is usually white and glistening. Peas are normally served with it, but you can also have coleslaw and salad. Served with a wedge of lemon to squeeze over the fish, the dish is complete with a pot of tartare sauce, a mayonnaise style sauce with chopped gherkins and capers. Pub Food Curry Most pubs will serve a medium strength curry with rice, accompanied by poppadums and mango chutney. The curry will tend to be chicken, as story book boldon is the most popular, but story book boldon on offer can be beef and even lamb rogan josh, depending on the level of pub. Pub curries are by no means a substitute for good Indian restaurant curry, but they are certainly popular with diners wanting a filling meal to warm them up. Very popular with outdoor workers in the winter, curry and chips is often seen on diners plates. Pub Food Sausage and Mash You cannot think of English food without thinking of sausage and mash. Served in pubs and restaurants of all classes, the difference will be in the quality and type of sausages used. In pubs,would probably tend to be Cumberland or Lincolnshire sausages, which are light and only slightly seasoned, but in other restaurants, they can be made of more heavily spiced pork meat and also meats such as Chorizo, and flavoured with red peppers, chilli, almost any herb or spice. Normal accompaniment is creamy mashed potato and a rich onion gravy. Pub Food, English Lasagne Featured in most pubs as the pasta dish, it can vary in its flavour from pub to pub. Delicate layers of pasta with a minced beef mix, fresh tomato sauce and herbs are stacked and then baked in the oven with a béchamel or cheese sauce to cover the dish. Can be served as an individual portion in a small square dish, but generally comes as a square that has been cut out of a larger dish. Spinach pasta is more popular than plain white pasta for the sheets. Comes normally with a side salad and garlic bread, hot from the oven. Pub Food Sunday Roast Every pub serves Sunday roasts. People look forward to going out for a roast with the family, and some pubs really do look after children on these occasions. A selection of roasts is always available, with some pubs only offering a choice of 2, but others with a whole array of roast beef, lamb, pork and chicken or turkey. Always served with roast potatoes and a selection of fresh vegetables. There will always be a dessert trolley and a selection of ice creams available. Most pubs serve a special deal or two on Sundays with a fixed price for 2 or 3 courses. Pub Food Steak and Ale Pie Eaten everywhere, in homes, pubs and even higher level restaurants, there is nothing like a steak and ale pie to warm you up on a cold winters days. The steak is casseroled or slow cooked with a pint of ale for several hours until beautifully tender. Can include vegetables, but also popular is Steak and Mushroom, which tends to be casseroled in red wine. Some pubs will serve it with a top and bottom pie crust, but others serve an individual portion with a puff pastry lid. Can be eaten with potatoes and veg, but the male population tend to have it with chips. Pub Food Ploughmans A ploughmans lunch is a traditional lunch, generally with cheese but can be served with ham and cheese. Chunks of English cheeses such as cheddar or stilton are served with crusty bread or French baguettes, plenty of mixed salad, coleslaw, pickles and pickled onions. Thick slices of ham from Wiltshire are frequently seen on the menu, as is Brie as an alternative cheese. Whichever you choose, it is a popular meal, particularly in the summer Pub Food Kingfisher This is probably the most popular beer served in Indian restaurants, the brewery being owned by one of the richest men in the world. Alcohol content varies, as some restaurants make it the traditional way with red wine, chopped fruit and brandy, while others make it a cooler, longer drink with red wine and soda or lemonade, but still with copious amount of fruit. Fruit often includes apples, oranges, melon, pears and nectarines, more or less any fruit available. Cocktail list is usually pretty comprehensive, but the Manhattan is probably the most asked for. A mixture of whisky usually rye whiskysweet vermouth and bitters, it is stirred or shaken with great gusto and then strained into a cocktail glass. Sometimes it is served as a longer drink over ice in a highball glass. Decorated with a cherry story book boldon a slice of lemon, most restaurants will serve variations of this cocktail with other elements. American, Pub Food Ouzo Traditional Greek drink served as an aperitif, although Greek people will drink it at any time. Quite a firey spirit, totally clear until water is added and it becomes cloudy. story book boldon Almost aniseed in flavour, not unlike the French Pernod, but stronger. Efes Pilsen is the No. A good wheat beer is Gusta. Traditionally brewed ales are popular with tourists, but the famous pint of Guinness is also a favourite. Pub Food Wine Depending on the type and level of pub, there will always be a wine list to accompany the selection of food they have. Rioja from Spain or South America is a popular red wine in pubs as is Pinot Grigiot and Sauvignon Blanc the favourites of white wine drinkers. Spritzers are popular in the summer as a longer drink, served over ice with soda water.
