Transcript pedgazeta.ru

Евдокимова И.В.
ГБОУ СПО Российский колледж традиционной культуры
Санкт-Перербурга, 2011 год
The features of English cuisine
• English cuisine includes, traditions,
styles and recipes associated with
England;
•It has distinctive attributes of its
own;
•It also shares much with wider
British cuisine;
•There was a large importation of
ingredients and ideas from North
America, China and India during the
time of the British Empire and a
result of post war immigration.
Traditional Meals
• In the early modern period the food
of England was historically
characterized by its simplicity and a
high quality of natural produce;
• Traditional meals have ancient
origin such as bread and cheese,
roasted and stewed meat, boiled
vegetables, and broths, and
freshwater and saltwater fish;
• The 14th century English cookbook
contains recipes for these dishes;
Modern English Cuisine
•Fish and chips were recently
number one urban food eaten from
newspaper with salt and vinegar;
•Pies and sausages with mashed
potatoes, onion and gravy are very
popular;
•Now all these dishes are matched in
popularity by curries from India and
stir fries based on Chinese and Thai
cooking;
•Italian and French cuisine are also
widely adopted;
•The innovation of fast food from
the United States is absorbed.
A “Full Breakfast”
•A “full breakfast” is eaten the whole
of the Britain ;
•The names change depending on
where it is served;
•The origin of the breakfast is
believed to originate in rural England
as a meal to carry a worker through
a long morning;
•The “full breakfast” is traditionally
served at breakfast time;
•But it is served at lunchtime
everywhere in hotels and at the
restaurants.
At the restaurant
• Waiter: Hello! Can I help you?
•Mr. A: Well, could we have famous
full English breakfast?
•Mrs. A: Dear, it’s lunch time.
•Waiter: The full breakfast is served
at lunchtime everywhere in hotels
and at the restaurants.
•Mr. A: Fine. Bacon and eggs and…
What do you recommend?
•Waiter: Bacon and eggs, but they
are accompanied by sausages, grilled
tomato, mushrooms, tea, toasts and
marmalade.
At the restaurant
Mr. A: Is this breakfast served all over
Britain?
Waiter: Yes, but each country has its
own accompaniments.
Mr. A: What kind?
Waiter: A full English breakfast may
have black pudding, baked beans and
fried bread. A full Irish – white
pudding and soda bread, Welsh –
loverbread.
Mr. A: Let’s start with bacon and eggs
and then…
Mrs. A: And tea with toast and
marmalade.
Sunday Roast
• .The traditional English dinner for
Sunday is known as Sunday Roast;
•It’s time for families to get together
and share a good meal;
•Roast beef is number one but pork
and lamb work well too;
•Yorkshire puddings, roasted
potatoes and vegetable are served
with the main course;
•A delicious gravy is made of the
pan juice, red wine , meat or
vegetable stock and butter is added
to the roast.
What is tea for the British
•Tea is the national drink of the
British;
•Britain imports about 20% of all the
world’s tea;
•It was introduced in Britain in 1657
by Catharine King Charles’s wife;
•The English custom of afternoon
tea goes back to the late 18th
century;
•The British drink more than any
other nation – about 4 kilos a head
or 1,650 cups of tea a year;
•Most popular is black tea.
Chicken Tikka Masala
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Skinless chicken breast , cut into cubes.
Fresh ginger, peeled and grated.
One garlic clove, finely dreed with salt and pepper.
One cup of fresh coriander, finely chopped.
Juice and zest of one lime.
One table spoon of vegetable oil.
One table spoon of chili powder.
One red onion, roughly chopped.
One table spoon of ground turmetic.
One table spoon of ground cumin.
250 ml of light cream or plain yoghurt
One dessert spoon of tomato puree.
Juice of ½ lemon.
Preparation.
1.
In a large bowl place the chicken with ginger, garlic, salt, pepper, chopped coriander , lime juice
and zest with 1 table spoon of the oil. Stir then, cover with a clean clothes, leave to one side for
30 minutes.
2.
After 30 minutes, heat 1 table spoon of the oil in a large frying pan, add the chicken and cook for
8-10 minutes with browned all over.
3.
Remove the chicken from the pan and put to one side. In the same pan heat the remaining oil and
gently cook the onion and chili powder for 5 minutes. Add the turmeric and ground cumin, stir
and cook for another 5 minutes.
4. Stir in the cream and gently simmer for 5 minutes. Add the chicken and simmer for another 5
minutes. Add the tomato puree, stir then and add the lemon juice. Cook for one minute more, then
serve garnished with fresh coriander. Boil rice and serve outside.
At the Chinese Restaurant
•Waiter: Hello! Can I help you?
•Lady: Yes. I’d like Mu Shu. What is
it?
•Waiter: Mu Shu is fried pork with
garlic, ginger, lily buds, bamboo
shoots, dry sherry and soy sauce.
Would you like anything else?
•Lady: What do you recommend?
•Waiter: Mu Shu pork is usually
served with mandarin pancakes.
•Lady: Fine.
•Waiter: What would you like to
drink?
•Lady: Just iced water, please.
At the Italian Restaurant
•Waiter: Are you ready to order?
• Man: Yes. What is butternut squash?
• Waiter: It’s a kind of vegetable. It
taste quite sweet.
•Man: And what is tagliatella? Does it
take any meat in?
• Waiter: Yes. It’s a pasta with a sauce
made with tomatoes, red wine and
pancetta. It’s delicious.
•Man: Pancetta? What’s that?
• Waiter: It’s like ham.
•Man: OK. I’ll start with Caesar salad
and a glass of white wine
References
•…..
•http://www.england.org.za/english-
cuisine.php
•http://britishfood.about.com./od/int
rotobritishfood/a/England
•http://www.foodnetwork./com/recip
es/mu-shu-pork-recipe/ind