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Let’s Talk and Write English.doc
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1.37. Read the recipes below. Discuss them in class.

  1. This recipe was seen in a college canteen in Eastbourne, Britain.

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b) Here is a recipe that Judie Flanigan received after she and her husband Matt were married. She says that it has worked well for over 30 years.

Tenderizing a Husband

Many husbands are spoilt by mismanagement.

Some women keep them in hot water too long.

Others freeze them.

Some put them in a stew; others keep them in a pickle.

No husband will be good and tender if managed this way, but he can be truly delicious if properly treated.

Don’t keep him in the kettle by force. He will stay there if care is taken. If he should sputter or fizz, don’t become anxious. Some husbands do just this. Just add a little sugar; never add vinegar or pepper.

A little spice improves him, but must be used with good judgment. Do not try him with something sharp to see if he is tender. Stir him gently lest he lies too long in the kettle and becomes flat and tasteless.

If you follow these directions, you will find him very digestible, agreeing nicely with you, and he will keep indefinitely.

WRITING

1.38. Read the description of service in one of the restaurants and describe service in one of your favourite restaurants.

A new Italian restaurant called Bella Roma has just opened in the High Street, and we went there the other night to try it. I couldn’t help comparing it to the Casa Italia, where we ate last week. At the Bella Roma the service was impeccable and quick; at the Casa Italia it’s always a bit sluggish. In the new place the waiters are courteous and friendly without being overbearing. In the other place they tend to be sullen and the service is rather brusque, which I find very off-putting. But at the Bella Roma they’ll go out of their way to give you what you want.

1.39. Read some recipes from Margaret Fulton below and translate two recipes of your favourite smart dishes into English.

Get smart!

More and more cooks are wishing up to the benefits of healthy eating

At cocktail parties, over dinner and at top restaurants, it seems there is a new word. It describes what some good cooks are doing and the word is ‘smart’.

Smart food, it seems, is high in protein, high in fibre; it is light and energy-producing. Smart people want to eat it to be fit and to excel. Smart cooks are trimming excess fat; meat is lightly cooked and served with a fresh tasting sauce. Grains are turning up with many dishes; vegetables are chosen and cooked with great care.

Salad Dorzia

1.5 cups long-grain rice

1 teaspoon salt

1 cucumber

3 chicken breast fillets, poached

Vinaigrette

1/3 cup olive oil

1 tablespoon wine vinegar

1 teaspoon French-style mustard

1 teaspoon chopped capers

1 tablespoon chopped fresh parsley

1 teaspoon each chopped fresh tarragon and chives

1 medium red salad onion, peeled and finely chopped

Salt and freshly ground pepper

Wash rice well. Bring 4.5 cups water to the boil, add 1 teaspoon salt and sprinkle in the rice. Allow water to return to the boil, stir once, turn heat as low as possible and cover with lid. Steam gently for 18-20 minutes. Remove from the heat, uncover and fluff up with a fork.

Peel the cucumber, cut in half lengthwise, remove the seeds, then cut it into thick slices. Place these in a colander, slightly salt and leave for 10-15 minutes to drain. Rinse and remove from the colander, pat dry with a clean tea-towel or kitchen towel and put in a salad bowl. Burpless cucumbers do not require this process; simply peel and slice. Cut the poached chicken into thin strips and add these to the cucumber along with the cooked rice. Make the vinaigrette by whisking all the ingredients together thoroughly. Pour over the salad and mix lightly. Serves 4-6.

To poach chicken breasts:

Put 1 cup water, 0.5 onion, 0.5 bay leaf, a few peppercorns, and a few celery leaves in a saucepan. Bring to the simmer and add the chicken breasts. Bring back to the simmer, cover and poach gently for 6-8 minutes. Cool in liquid. Remove bones and slice the meat.

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