Traditional Liverpool Food
Cuisine is an integral part of any local culture, and no trip to Liverpool is complete without tasting the traditional Liverpool food. This directory offers information about the traditional dishes and drinks available in Liverpool to help visitors better understand the local food culture and make an informed decision when trying them.
- Bacon Roly-Poly: rolled sandwich with bacon.
- Balti: British-style type of curry.
- Blutwurst: (Black Pudding) type of sausage made by cooking blood or dried blood.
- English Crumpet: savoury bread made from flour and yeast.
- Mushy Peas: type of bread produced in the North England.
- Smoked Salmon: cured and smoked thin salmon fillets.
- Yorkshire Pudding: made from batter and usually served with roast beef and gravy.
- Autumn Vegetable Soup: made with meat broth, butter, potatoes, onions, leeks, carrots and cabbage.
- Brown Windsor soup: hearty British soup, generally contains lamb or beef steak, parsnips, carrots, leeks, bouquet garni and Madeira wine.
- English Onion Soup: onions, celery, butter, flour, milk, chicken stock, pepper, nutmeg, parsley.
- Golden Vegetable Soup: made with orange or light coloured vegetables.
- Oxtail Soup: soup made with beef tails.
- Mulligatwany Soup: curry-flavoured soup of Anglo-Indian origin.
- British Chicken Salad: chicken meat, celery, brown rice, blue Cheshire cheese, apples, radishes, sultanas, yogurt and mayonnaise.
- Coronation Chicken: chicken meat, herbs and spices, and a creamy mayonnaise-based sauce.
- Golden Jubilee Chicken: chicken meat, lime, ginger, garlic and creme dressing.
- Salmagundi: cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.
- Sweet Potato Salad: sweet potatoes, celery, jalapeño pepper, onion, green bell pepper, sugar, parsley, vinegar, hot sauce, mustard and bacon.
- Bangers and Mash: traditional English dish made of mashed potatoes and sausages.
- Beef Stroganoff: dish of sautéed pieces of beef served in a sauce with sour cream.
- Bubble and Squeak: chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added.
- Cauliflower Cheese: pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce.
- Chicken Saute Chasseur:chicken, butter, mushrooms, brandy, Chardonnay, tomato Pesto, tomato sauce, chicken stock.
- Fish Pie: traditional British dish, made with white fish in a white or béchamel sauce.
- Grilled rib-eye steak: marinated and grilled rib-eye steak.
- Jacket Potato: a popular breakfast dish of backed potato served with various toppings.
- Lancashire Hotpot: lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.
- Lobster Marinara:lobster, king scallops, mushrooms, home-made lobster shells stock, caviar and shallots.
- Scouse: type of lamb or beef stew made with potatoes, carrots, onions.
- Shepherd’s Pie: meat pie made with beef mince and with a crust made from mashed potato.
- Sunday Roast: traditional British main meal served on Sundays consisting of roasted meat, roast potato, mashed potato together with accompaniments.
- Toad in The Hole: sausages in Yorkshire pudding batter.
- Bakewell Tart: shortcrust pastry with a layer of jam and a sponge filling with almonds.
- Banoffee Pie: English pastry based dessert made from bananas, cream, toffee from boiled condensed milk.
- Battenberg Cake: light sponge cake, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow.
- Bread and Butter Pudding: made by layering slices of buttered bread in an oven dish into which an egg and milk mixture is poured.
- Cheesecake: dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge.
- Chocolate Junkyard:digestive biscuits, melted butter, marscarpone cheese, double cream, bar of plain chocolate.
- Crumble: stewed fruit topped with a crumbly mixture of butter, flour, and sugar.
- Everton Mint: black and white stripped sweet candy.
- Fruit Fool: English dessert generally made by mixing puréed fruit, whipped cream, sugar, and possibly a flavouring agent like rose water.
- Hot Cross Buns: sweet, yeast-leavened, spiced bun made with currants or raisins, often with candied citrus fruits, marked with a cross on the top.
- Mince Pie: small British sweet pie.
- Parkin: soft cake traditionally made of oatmeal and molasses.
- Queen of Puddings: traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue.
- Simnel Cake: light fruit cake, covered in marzipan, then toasted, and eaten during the Easter period in Great Britain.
- Sorbet: frozen dessert made from sweetened water flavored with fruit (typically juice or puree), wine, and/or liqueur.
- Spotted Dick: steamed suet pudding containing dried fruit (usually currants) commonly served with custard.
- Sticky Toffee Pudding: steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce.
- The Victoria Sponge Cake: sponge cake, consists of raspberry jam and whipped double cream.
- Treacle Tart: made using shortcrust pastry with a filling made out of golden syrup.
- Trifle: a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream.
- Deep Fried Jam Sandwich: eggs, flour, milk, strawberries, icing sugar, brioche, strawberry jam, mint.
- Hash Browns: simple potato preparation in which potato pieces are pan-fried after being shredded.
- Ploughman's Lunch: cold snack originating in the United Kingdom, composed of cheese, cooked ham, pickle, bread and butter.
- Scallops:a popular type of shellfish in both Eastern and Western cooking.
- Steak and Kidney Pie: a savoury pie that is filled principally with a mixture of diced beef, diced kidney, fried onion, and brown gravy.
- Butty: English sandwich.
- Fish and chips: deep-fried fish covered in batter, accompanied by deep-fried chipped potatoes.
- English Breakfast Tea: black tea blend usually described as full-bodied, robust, and/or rich, and blended to go well with milk and sugar.
- Dandelion and Burdock: traditional British soft drink, made from fermented dandelion and burdock roots.
- Lilt: brand of soft drink manufactured by The Coca Cola Company.
- Punch (non-alcoholic): fruit juice, sugar or corn syrup, citric acid, flavors.
- Vimto: purple soft drink that contains the juice of grapes, raspberries and blackcurrants, flavoured with herbs and spices.
- Ale: a type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast.
- Black Velvet: stout beer mixed with white, sparkling wine, traditionally champagne.
- Buck's Fizz: alcoholic drink made with orange juice and champagne.
- Cider: fermented beverage made from apple juice.
- Fruit Cups: traditionally an English speciality drink designed to be made into a long drink with addition of a soft drink such as lemonade or ginger ale.
- Ginger beer: carbonated drink that is flavored primarily with ginger and sweetened with sugar or artificial sweeteners.
- Negus: drink made of wine, most commonly port, mixed with hot water, spiced and sugared.
- Punch (alcoholic): alcohol, sugar, lemon, water, and tea or spices.
- Shandy: beer mixed with carbonated lemonade.
- Tom Collins: a type of Collins cocktail made from gin, lemon juice, sugar, and carbonated water.
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