- •Сімферопольський коледж Київського Національного Економічного Університету ім. В. Гетьмана
- •Мотивація
- •Навчально – методичне обґрунтування:
- •Cruise Ship Jobs
- •Food Department
- •Bar Department
- •The voyage
- •Словарь
- •Signs and Notices
- •In the port
- •The voyage
- •Exercises
- •Part II
- •Dialogues
- •Exercises
- •Part III Word List on the Subject “Meals”
- •Baking Items
- •Poultry
- •Dairy Products
- •Grocery
- •Vegetables
- •Berries
- •Hard drink
- •Soft drinks
- •Dialogues
- •Exercise
- •Part IV Peculiarities of Foreign Cuisine Best of Spain
- •Introduction
- •Chicken with Ham & Olives
- •Best of Greece
- •Introduction
- •Moussaka
- •Ingredients
- •Best of Ireland
- •Introduction
- •Steak with Stout & Potatoes
- •Ingredients
- •Best of Morocco
- •Introduction
- •Lamb & Pumpkin Couscous
- •Ingredients
- •Best of Indian
- •Introduction
- •Beef Madras
- •Ingredients
- •Best of China
- •Introduction
- •Stir-fried Pork with vegetables.
- •Ingredients
- •Best of Thailand
- •Introduction
- •Ingredients
- •Best of Italy
- •Introduction
- •Pasta with Cream & Parmesan. Pasta Alfedo
- •Ingredients
- •Best of Japan
- •Introduction
- •Teriyaki Trout
- •Ingredients
Steak with Stout & Potatoes
The recipe uses the finest and most famous of all the Emerald Isle’s ingredients^ Irish beef, Murphy’s stout and, of cource, potatoes.
Ingredients
675g/1/2 lb stewing or braising steak
15ml/1 tbsp vegetable oil
25 g/l oz/2 tbsp butter
225 g/8 oz baby or pickling onions
175 ml/6 fl oz/3/4 cup stout
300 ml/ 1/2 pint/ 1 1/4 cup beef stock
bouquet garni
625 g/l 1/2 lb potatoes, cut into thick slices
225 g/8 oz field mushrooms,
sliced of large
15 g /1/2 oz/2 tbsp plain flour
2.5ml/ 1/2 tsp mild mustard
salt and freshly ground black pepper chopped fresh thyme sprigs, to garnish
Trim any excess fat from the steak and cut into four pieces. Season both sides of the meat. Heat the oil and half the butter in a large, heavy pan. Brown the meat on both sides, taking care not to burn the bytter. Remove from the pan and set aside.
Add the baby onions to the pan and brown for 3-4 minutes, stirring occasionally. Return the steak to the ran. Pour over the stout and beef stock and season to taste with salt and freshly ground black pepper.
Add the bouquest garni and top with the potato slices. Cover with a light-fitting lid and summer over a gentle heat for 1 hour.
Add the field mushrooms. Replace the lid and continue to cooc for a further 30 minutes/ remove the meat and vegetables with a slotted spoon ang arrenge on a platter.
mix the remaining butter with the flour to make a roux. Whisk a little at a time into the cooking liquid. Stir in the musturd. Cook for 2-3 minutes, until thickened. Season and pour over the meat.Garnish with plenty of thyme sprigs.
Best of Morocco
Introduction
The food of Morocco, some of the world’s most fragrant and flavourful, is probably the least known and appreciated. Looking one way to the Mediterranean and the other to Africa, the country has been subject to a huge range of influences over the centuries, through trade as well as invasion. Today Moroccan cooking reflects the influence of the Berbers, Arabs, Bedouins, Spanish and French. Couscous and chick-peas, cinnamon and saffron, lemon and coriander, garlik and olives, dates and aimonds – these are just a few of the varied ingredients used in this wonderfully diverse cuisine.
Flavoring and Spices
If you are planning to cook Moroccan food, you will find that certain essential ingredients are called for again and again: they are the essence of the flavour of Morocco.
Meat & Poultry: Lamb is the most popular red meat, featuring in tagines and simple but succulent rousts. Chicken, too, is widely enjoyed. Meat and poultry are usually cooked with spices and herbs to enhance their flavour.
Fish & Seafood: Morocco boasts thousands of wonderful fish recipes as each region tends to have its own traditional dishes. Large fish, like sea bass and sea bream, are cooked whole, either stuffed or baked with vegetables. Fish is also often marinated in a combination of herbs and spices called charmoula.
Fruit: Moroccan markets are brimming with fabulous fresh fruit. Lemons, figs, apricots and of course, dates are used in both sweet and savoury dishes. They are often used in their dried form, especially apricots.
Herbs: Coriander and garlic are essential herbs in Moroccan cookery, adding a wonderful pungency. Flat leaf parsley, which has a mild, fragrant flavour, is also used. Mint is very popular in salads and no Moroccan meal would be complete without refreshing mint tea.
Nuts: The most widely used nuts in Moroccan cuisine are almonds and pine nuts, which are found in both savoury and sveet dishes, and cashews.
Grains & Pulses: Check-peas and dried broad beans are popular for dips, stews and soups. Couscous, which consist of tiny pellets of grain, is the national dish of Morocco. It is stearmed and served warm with tagines, or allowed to cool and used as the basis or delicious salads. Bulgun wheat is so enjoyed.
Vegetables: Morocco grows an abundance of fresh vegetables, such as tomatoes, sweet peppers, olives, courgettes, broad beans, atrichokes and aubergines. They featyre in tagines and couscous dishes as well as in side dishes and salads.
Spices: Cinnamon is widely used in soups and tagines and mixed with sugar to dush over fried dessert pastries. Cumin is popular in fish and poultry dishes. Saffron is used in small amounts to add colour and a subtle aroma. Turmeric is enjoed for its characteristic pungency. Ground ginger, which adds a more mellow flavour than the fresh root, is the preferred choice of Maroccan cooks. Paprika is an essential element in charmoula. Cayenne is enjoyed in southern Morocco where food is more highly spiced.
Recipe.