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Vocabulary notes

tendon

soak

bread crumb

— жилки

— розмочувати

— хлібні сухарі

Ex. 1. Explain the specification of cutlets a la Kyiv ingredients and their cooking.

CHERNIHIV-STYLE STUFFED BEEF

Dish of the Day, Chernihiv-style Stuffed Beef, is one of the restaurant's specialities. It's very popular among Ukrainians, and you'll be able to find it in most restaurants featuring traditional Ukrainian cuisine. All the ingredients are easily available in Kyiv and it is simple recipe to make at home. Serve with anything from rice and vegetables to boiled potatoes, depending on your mood and appetite.

First make the sauce by mixing the last three ingredients and then set aside.

Tenderise 4 meat fillets, season with salt and pepper on both sides and also put to one side.

Next, prepare the stuffing: dice the onions, mushrooms and prunes. Fry the onions and mushrooms in oil until tender, then mix in the prunes.

Divide the stuffing into 4 portions and fill the beef fillets. Roll them up and secure with thread or a wooden toothpick if you're feeling nervous, then fry the stuffed meat for a couple of minutes, turning on all sides.

Add the sauce to the pan and stew for 10-15 minutes, keeping the pan covered.

Meanwhile preheat the oven to 250 C. Roast the stewed meat in the oven for another 5-10 minutes. Serve with vegetables of your choice.

Ingredients:

300g beef fillet

100g champignons

l00g onions

50g prunes

30g oil

Salt, black pepper

20g cognac

50g ketchup

100g meat stock

Vocabulary notes

tender(v)

dice (v)

prunes

roll up (v)

secure (vj

thread

meat stock

season(v)

— змякшувати

— різати на шматочки

— чорнослив

— закручувати

— фіксувати

— нитка

— м'ясна вирізка

— додавати

Ex.1. Read and translate the recipe. Retell it.

Unit 10

TEXT

ENGLISH FOOD

The two features of life in England that possibly give visitors their worst impressions are the English weather and English cooking. The former is something that nobody can do anything about, but cooking is something that can be learned. English food has often been described as tasteless. Although this criticism has been more then justified in the past, and in many instances still is, the situation is changing somewhat. One of the reasons that English cooking is improving is that so many people have been spending their holidays abroad and have learned to appreciate unfamiliar dishes. However, there are still many British people who are so unadventurous when they visit other countries that will condemn everywhere that does not provide them tea and either fish chips or sausages, baked beans and chips or overdone steak and chips.

One of the traditional grouses about English food is the way that vegetables are cooked. Firstly the only way that many British housewives know to cook green vegetables is to boil them for far too long in too much salt water and then to throw the water away so that all the vitamins are lost. To make matters worse, they do not strain the vegetables sufficiently so that they appear as a soggy wet mass on the plate.

It would be unfair to say that all English food is bad. Many traditional British dishes are as good as anything you can get anywhere. Nearly everybody knows about roast beef and Yorkshire pudding but is by no means the only dish that is cooked well. A visitor if invited to an English home might well enjoy steak and kidney pudding or pie, saddle of mutton with red-currant jelly, all sorts of smoked fish, especially kippers, boiled salt beef and carrots, to mention but a few.

A strange thing about English that the visitor may notice is that most of the good restaurants in England are run and staffed by foreigners - for example there is a large number of Chinese, Indian restaurants and to a less extent French and Spanish ones.