Szia,
Ma tovább folytatjuk a skót témát, és röviden megismerkedünk a skót konyha alapjaival, és még egy videót és egy receptet is küldök neked.
Ha a közeljövőben szeretnél nyelvvizsgát tenni, ajánlom figyelmedbe a City&Guilds nyelvvizsgákat, ahol most értékes heti és havi ajándékokat nyehetsz, amelyek segítenek a felkészítésben.
A részleteket a képre klikkelve találod meg:
Jó tanulást!
MAI LECKE
„Ith guleóir” as the Scots say. It means „Eat plenty” and if you try the taste od Scotland, you probably will!
videó indítása: ITT
The signature dish of Scotland is undoubtedly Haggis, but Scotland’s kitchen have a whole lot more to offer. Traditional Scottish cuisine is based on local produce – oats for porridge and oatcake biscuits (bannocks), salted, or smoked meat and game. Fish is a staple and the city of Aberdeen has been known for its cured fish since the 13th Century.
Scotland is famous for Aberdeen Angus beef – renowned for its taste and tenderness -, succulent lamb – which is a staple in the Scottish diet -, and delicate summer fruits such as raspberries, strawberries, and blackberries. An increasing number of specialist farm sin the Highlands produce venison, and cheese making is a rediscovered art.
The Scots are a nation of self-confessed sweet addicts and aside from their heavenly fudge and boiled sweets, there is a host of traditional puddings like cranachan and cream crowdie, girdle scones and clootie dumpling, not to mention jams, jellies and preserves of all kinds.
Aside from whisky the Scottish have a second national drink – Irn Bru. It is very sweet, very orange, and defies description except to say that it consistently outsells Coca cola is Scotland.
Haggis
Haggis is one of those dishes that divide people – you love it or you hate it. It is made from sheep’s offal (pluck) which is chopped finely, mixed with toasted oatmeal then sewn into the sheep’s stomach lining and boiled for a further three hours. Haggis is traditionally eaten on Burns Night, January 25, when Scotland celebrates the birth of its most famous poet, Robert Burns. During the celebration, Burns’ poems are read, and the haggis is addressed by a member of the party, with verses from Burns’ poem, ’Address to a Haggis.’
Scotch Pie
Large numbers of Scotch Pies are sold in Scotland every day – they are an original „fast food” and are often sold at the half-time interval at football (soccer) matches. Many bakers have their own recipes and add spices to give additional flavour – there is now an annual competition for the best Scotch Pie.
Ingredients (for 8-10 pies):
meat filling:
500g (or two cups) lean lamb, minced
pinch of nutmeg
salt and pepper
150ml gravy
hot water pastry:
500g (or four cups) plain flour
175g (or ¾ cup) lard
225ml (or ¾ cup) water
pinch of salt
milk for glazing
You will also need glasses or jars, approximately 7,5-8,5cm in diameter to shape the pie.
Preparation:
1. Create the filling by mixing the minced lamb, spice and seasoning.
2. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 7,5-8,5cm in diameter. Make sure there are no cracks in the pastry. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
3. Fill the cases with the meat and add the gravy to make the meat moist.
4. Roll the remaining pastry and use the glass to cute the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole in the centre of the lid (to allow the steam to escape).
5. Glaze with milk and bake for about 45 minutes at 140 °C/gas mark 1. If the pies are not eaten immediately, they can be stored in the fridge, but always ensure they are properly reheated before being eaten.
signature – itt: jellemző
undoubtedly– kétség kívül
cuisine – konyhaművészet
game – vadhús
staple – állandó
renowned for – híres vmiről
tenderness – zsengeség, lágyság
succulent lamb- zamatos bárány
venison – szarvashús, őzhús
self-confessed – saját bevallásuk szerint
aside from – valami mellett
fudge – tejkaramella
preserve – befőtt
consistently – következetesen
to outsell – felülmúlja eladásban
to divide people – megosztja az embereket
offal – aprólék, belsőségek
pluck – zsigerek
finely chopped – nagyon apróra vágott
half-time interval – focimeccs félidei szünete
additional – további
minced – darált
nutmeg – szerecsendió
gravy – mártás, szaft
lard – zsír
for glazing – mázhoz, fényezéshez
jar – befőttesüveg
in diameter – átmérőben
filling – töltelék
seasoning – fűszerezés
to sift – szitál
well – meder, kút
to melt – olvaszt, olvad
scant – csekély
to bubble – bugyog
thoroughly – alaposan
to roll – kinyújt
suitable amount – megfelelő mennyiség
to shape – formáz
crust – kéreg
crack – törés
lid – fedő
moist – nedves
edge – széle vminek
to press down – lenyomkod
to pinch – csípked
to trim – nyír, lenyír
steam – gőz
to ensure – megbizonyosodik
properly reheated – megfelelően felmelegített
