summer кухонный

Газета для изучающих английский язык School Englishгазета | свежий номер | архив | подписка | купить | работа Cuisine. SE #1, 2008Nadezhda's CornerНадежда Никифоровна Рогожина, проректор по международным программам, зав. кафедрой лингвистики summer кухонный межъязыковой коммуникации Самарского муниципального университета Наяновой, кандидат педагогических наук, доцент. Директор негосударственного учреждения дополнительного образования “World Class-Samara”.Dear Reader,Happy New Year! I do hope 2008 will be happy for all people all over the world, as I am at the moment. For I am staying at my friend’s home (Mr David Wright’s bungalow) in England now and thus am trying to be absorbed into the English way of life, at least for a while. The year started with a brilliant New Year concert which is traditionally broadcast from Vienna all over the world. The hall of the Vienna Opera was decorated with flowers, a gift from the Italian city of San Remo. It was a gorgeous sight with displays of orchids and roses everywhere. And the music, of course, Strauss’ polkas, waltzes and marches performed by the Vienna Symphonic Orchestra and conducted by the French musician George Pretre. The repertoire was chosen by the maestro and it did not repeat last year’s concert except for the Blue Danube waltz (a credit to the place of broadcasting, I think). I think M. Pretre gave a lot of thought to the programme and was able to find pieces for all the occasions celebrated, such as the Chinese Gallop to greet the Summer Olympic Games of 2008 in China, for instance. There was a Russian piece (a march, naturally!) and many others. The Strausses were internationalists and one can find amongst their compositions, music for all tastes. So there was a French piece, too. Which one? Try to guess! A polka, of course! Ah, so much for that event. Did I mention it was on TV? Sorry! That was a remarkable way to start a year and I would like to thank all those who made it possible for the people of the whole world to gather around their TV sets and listen to such majestic music. I enjoyed it immensely! It’s pleasant to feel oneself part of the international community, isn’t it? Besides the concert, there were other TV programmes which attracted my attention over this New Year period. People eat a lot during holidays like these, as you know. We can’t imagine New Year’s day without the notorious Olivier salad, which is called Russian salad abroad. So I decided to find something new for the menu. There are many different culinary programmes on all British TV channels. To mention but a few: ‘Saturday Kitchen’ (rather like our Russian ‘Smack’.); ‘Come Dine with Me’ (similar to our ‘Zvaniy Uzhin’); and ‘Cooking the Books’ (where the authors of culinary books demonstrate their art). Some of the recipes looked quite easy and not very troublesome. I think I could try them! I’ll share the recipes with you later!NadezhdaA Recipe from EnglandAward-winning chef Antony Worrall Thompson has run several highly successful restaurants in the UK and is a well-known TV personality. This is one of his recipes.Parmesan chickenIngredients:2 Chicken fillets, any size/weight 4 slices bread 2 eggs 5 tbsp1 plain flour Pinch paprika 100g red Leicester cheese 50g Parmesan cheese Salt & pepper For béchamel sauce: 2 large tbsp butter 4 heaped2 tbsp plain flour 300ml warm milk 1 onion, optional 1 garlic clove, optional 4 small mushrooms, optional Method: For bread crumbs: 1. Cut 2 thick pieces of fresh bread and bake in the oven at 160ºC for 10-15 minutes until the slices are dried out and slightly golden brown. 2. Once the bread is out of the oven, break the slices up and put them in a food processor3 until they are bread crumbs. For the chicken: 1. Lay the chicken fillet on the work top4 and tenderize5 the meat using a mallet6 – keep hitting it until it is as thin as you want. Use the flat side of the mallet as white meat splits if you hit it with the spiked7 side. 2. Next get 3 dinner plates out, put seasoned flour onto one plate and coat your chicken pieces. 3. Whisk8 the eggs, add the seasoning, pour onto the next plate and coat the floured chicken. 4. On the final plate, dip both sides of the chicken in the breadcrumbs. 5. You may need to push slightly on the meat to make sure you totally cover the meat. 6. Heat a frying pan and add enough oil to shallow fry the chicken pieces. 7. Add the chicken, cook on each side until the crumbs are golden brown, this may take up to 5 minutes on each side. For the béchamel sauce: 1. Melt butter in a pan on low heat. 2. Leave the heat on and add approx four heaped tablespoons of plain flour and mix. 3. Slowly, add small amounts of milk and cream it into the butter and flour mix. 4. Keep adding milk until the sauce is slightly runny9, not too runny or it will dribble10 off the meat. You need to keep mixing for about 10 minutes until the flour is cooked. You can add crushed garlic, onions, mushrooms to your sauce if you like. If you choose to add these, put them into the sauce when you have got the texture you like. Then keep cooking and stirring until the garlic/onion/mushrooms are cooked. 5. Paste thick layers of the béchamel sauce on top of the chicken, then grated red Leicester cheese on top and finish with a thick coat of grated parmesan. 6. Put the chicken on a baking tray and cook in a pre-heated oven at 180ºC for about 5-10 minutes so that the cheese is heated through – don’t leave it too long or the breadcrumbs will burn. 7. Serve with home made chips and garlic mayonnaise.Source: www.itv.com1 tbsp – tablespoonful2 heaped – с горкой3 food processor – кухонный комбайн4 work top – кухонный стол5 to tenderize – отбивать6 mallet – колотушка7 spiked – с шипами8 to whisk – сбивать9 runny – жидкий10 to dribble – капатьпоиск wwwсайт свежий номеркупитьподписатьсярекламакрасное вино рассылкаРассылкиSubscribe.RuНовости сайта газеты для изучающих английский язык School EnglishСайт является творческим продуктом ООО "Концепт". 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