This Wednesday, at 1 pm (Brasília time), England takes the field to face the Democratic Republic of Congo. Despite being one of the most traditional football teams, the English have only won one world title, in 1966. The country, which is competing in its eighth consecutive World Cup, is also recognized for its rich gastronomic tradition. In addition to the famous fish and chips and Sunday roast, English cuisine brings together typical dishes that span generations and conquer even the most demanding palates.

Next, check out 5 traditional English recipes to try during the World Cup!

1. Beef Wellington

Ingredients

Carne

• 1 kg of filé-mignon
• 2 tablespoons of olive oil
• 2 tablespoons English mustard
• 500 g chopped Paris mushroom
• 2 cloves of garlic, chopped
• 2 tablespoons of butter
• 1 teaspoon of thyme leaves
• Salt and ground black pepper to taste

Assembly

• 8 slices of parma ham
• 500 g puff pastry
• 1 egg yolk
• 1 tablespoon of milk
• Wheat flour for flouring

Sauce

• 200 ml of Port wine
• 150 ml meat broth
• 1 teaspoon of red fruit jelly
• 1 tablespoon cold butter

Preparation mode

Carne

In a bowl, season the filet mignon with salt and black pepper and let it rest for 1 hour. In a frying pan, heat the olive oil over high heat and sear the meat for approximately 1 minute on each side, including the sides, just to brown the surface. Remove from heat, brush the entire piece with English mustard and set aside until completely cool.

In a frying pan, melt the butter over medium heat and sauté the garlic until golden. Add the mushroom and thyme and cook, stirring constantly, until all the released water evaporates and the mixture is dry. Season with salt and black pepper and let cool completely.

Sauce

In a pan, add the Port wine and meat broth and cook over medium heat until reduced by half. Add the red fruit jelly and mix well. Turn off the heat, add the cold butter and stir until you get a shiny, slightly thick sauce.

Assembly

On a counter, open some plastic wrap and place the ham slices, overlapping them slightly. Spread the mushroom paste over the ham, forming an even layer. Place the filet mignon in the center and, with the help of plastic wrap, roll it up tightly, like a roulade. Refrigerate for about 30 minutes.

Then, roll out the puff pastry on a surface lightly floured with wheat flour. Then, remove the meat from the plastic, place it on the puff pastry and roll it up, sealing the seams well and leaving it facing down. In a container, mix the egg yolk with the milk and brush over the entire surface of the dough. Refrigerate for 15 minutes.

On a baking tray lined with baking paper, place the meat and bake in a preheated oven at 200°C for 35 to 45 minutes, or until the dough is golden and crispy. Remove from the oven and let rest for 10 minutes before slicing and serving.

2. Shepherd’s pie

Ingredients

Filling

• 500 g of ground lamb meat
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 grated carrot
• 1 cup of tea pea fresh
• 2 tablespoons of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 cup of meat broth
• 2 tablespoons of olive oil
• 1 teaspoon of thyme leaves
• Salt and ground black pepper to taste

Puree

• 1 kg of potatoes cut into cubes
• 3 tablespoons of butter
• 1/2 cup of milk
• 1 egg yolk
• Salt and grated nutmeg to taste
• Water
• Butter for greasing

Preparation mode

Filling

In a pan, heat the oil over medium heat and sauté the onion until transparent. Add the garlic and cook until golden. Add the lamb meat and sauté for about 5 minutes or until it loses its pink color. Add the carrot, tomato paste, Worcestershire sauce, thyme and mix well. Add the beef broth and cook for about 15 minutes, stirring occasionally, until the sauce reduces. Add the peas, season with salt and black pepper and set aside.

Puree

In a pan, cook the potato over medium heat with water and salt until soft. Drain and mash the potato while still hot. Add the butter, milk, egg yolk, nutmeg and mix until you obtain a creamy puree. Finish by adjusting the salt.

In a refractory greased with butter, spread the lamb filling and cover with the puree, smoothing the surface with a spoon. With a fork, make light lines over the puree. Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden. Serve then.

3. Eton mess

Ingredients

• 500 g the strawberry cut in half
• 2 tablespoons of sugar
• 500 ml chilled fresh cream
• 2 tablespoons icing sugar
• 1 teaspoon of vanilla essence
• 100 g of broken meringues

Preparation mode

In a bowl, place the strawberries and sugar and mix gently. Set aside for about 20 minutes to form a natural syrup. Using a mixer, beat the fresh cream with the icing sugar and vanilla essence until it becomes whipped cream. Add the strawberry with the syrup to the whipped cream and mix gently. Add the meringue and stir just enough to incorporate it, keeping pieces visible. Serve then.

4. Bubble and squeak

Ingredients

• 500 g the potato cut into cubes
• 2 cups of sliced ​​cabbage
• 1 cup of fresh pea tea
• 1 chopped onion
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1/2 cup sliced ​​bacon
• 4 eggs
• 2 tablespoons chopped parsley
• Salt and ground black pepper to taste
• Water

Preparation mode

In a pan, cook the potato over medium heat with water and salt until soft. Drain well and mash it until you get a puree. Book. In a frying pan, heat 1 tablespoon of butter over medium heat and sauté the onion until translucent. Add the cabbage and cook for about 5 minutes, stirring occasionally. Add the peas and cook for another 2 minutes. Season with salt and black pepper and mix with the mashed potatoes.

In another frying pan, heat the olive oil and the remaining butter over medium heat. Spread the potato and vegetable mixture, pressing lightly with a spatula to form an even layer. Cook for about 8 minutes, or until the bottom is golden. Carefully turn over and cook for another 8 minutes, until the surface is golden brown.

Meanwhile, fry the bacon in another frying pan until golden and crispy. Reserve on paper towel. In the same frying pan, fry the eggs, leaving the yolks soft. Arrange the bacon over the bubble and squeak, place the eggs in the center, finish with the parsley and serve immediately.

5. Toad in the hole

Ingredients

Massa

• 1 cup of wheat flour
• 1 cup of milk tea
• 2 eggs
• 1 tablespoon English mustard
• 1 pinch of salt

Assembly

• 8 sausages fresh pigs
• 2 tablespoons of oil
• 1 onion cut into petals
• Thyme sprigs to taste

Preparation mode

Massa

In a container, place the wheat flour and salt. Add the eggs and mix. Add the milk little by little, stirring with a whisk until you obtain a smooth and homogeneous dough. Add the English mustard, mix again and let it rest for about 30 minutes.

Assembly

In a baking dish, add the oil and sausages. Place in the preheated oven at 220°C for approximately 15 minutes, turning the sausages halfway through to brown evenly. Add the onion and thyme for the last 5 minutes.

Carefully remove the baking tray from the oven and pour the batter over the still hot sausages. Return to the oven for around 30 to 35 minutes, without opening the door during preparation, until the dough rises and is golden brown. Remove from the oven and serve immediately.