BRITISH FESTIVE COOKING

UNIT 4. NATIONAL CUISINE

LESSON 36

BRITISH FESTIVE COOKING

Цілі: вдосконалювати навички аудіювання, читання й усного мовлення; розвивати мовну здогадку й мовленнєву реакцію учнів; виховувати зацікавленість у розширенні своїх знань.

Procedure

1. Warm-up

1) What special foods do you eat on holidays? (Christmas, New Year’s Day, etc.)

2) What do you usually cook when you wait for guests?

3) Are you fond of cooking complicated dishes?

4) Do you make dishes of any cuisine or use recipes of your own?

5) What is your favourite recipe?

2. Listening

Listen to some information about tea-time in Great Britain and say what the British mean exactly when they say: “We usually have tea at 5 p. m”.

1) Why is tea not as common nowadays

as before?

2) What is the difference between afternoon tea and high tea?

AFTERNOON TEA AND HIGH TEA IN ENGLAND

Afternoon Tea (The traditional 4 o’clock tea)

This is a small meal, not a drink. Traditionally it consists of tea (or cof­fee) served with either of the following: freshly baked scones served with cream and jam (known as a cream tea), afternoon tea sandwiches – thinly sliced cucumber sandwiches with the crusts cut off and assorted pastries.

Afternoon tea is not common these days because most adults go out to work. However, you can still have afternoon tea at the many tea rooms around England.

Afternoon tea became popular about one hundred and fifty years ago, when rich ladies invited their friends to their houses for an afternoon cup of tea. They started offering their visitors sandwiches and cakes too. Soon everyone was enjoying afternoon tea.

High

Tea (The traditional 6 o’clock tea)

The British working population did not have afternoon tea. They had a meal about midday, and a meal after work, between five and seven o’clock. This meal was called ‘high tea’ or just ‘tea’. Today, most people refer to the evening meal as dinner or supper.

Traditionally eaten early evening, High tea was a substantial meal that combined delicious sweet foods, such as scones, cakes, buns or tea breads, with tempting savouries, such as cheese on toast, toasted crumpets, cold meats and pickles or poached eggs on toast. This meal is now often replaced with a supper due to people eating their main meal in the evenings rather than at midday.

3. Reading

Read the text and do the task.

WHAT IS APPLE DAY?

October 21st is British Apple Day, a day when throughout Britain peo­ple celebrate their wonderful native apples.

The Romans first brought the apple to the Britain and how hard it is to imagine the landscape without the orchard or gardens without the ap­ple tree. Nevertheless, if we let things continue the way they have in recent times, this, sadly, will be the reality. The arrival of cheap imported super­market fruits – polished impostors with their EU imposed shape and size – has led to a rapid decline of many orchards with the loss of many old apple varieties. The charity Common Ground, started Apple Day in 1990, it is now held every year on October 21st. Apple Day is recognized throughout the country with apple festivals, events, competitions – The Longest Peel – but mainly the day raises awareness of the fantastic apples we have.

There are over 1200 native apples for eating, cooking, as well as for ci­der making and crab apples for pickling. They have enchanting names: Acklam Russets, Barnack Beauty, Nutmeg Pippin, Knobby Russet and many more. Despite this, most growers concentrate on a few commercially proven varieties, leaving us with little choice.

APPLE DAY LUNCH AT AMPLEFORTH ABBEY

To celebrate Apple Day events are held throughout the UK and at one beautiful setting, three chefs gathered together to prepare and serve a won­derful apple-inspired menu to an appreciative audience.

The setting for the lunch was Ampleforth Abbey, a monastery of Be­nedictine Monks in the picturesque Howardian Hills in North Yorkshire. As well as being a monastery, Ampleforth is also a school and college and is home to 2 hectares of around 2,000 apple trees of rare varieties tended by the monks. The coven of chefs whipping up their magical food was Michelin starred Chef Andrew Pern from the Star at Harome, the lovely chef Stephanie Moon, and chef Darren Clemmit from The White Swan Inn, Pickering.

This inspirational menu from three of Yorkshire’s top chefs showed the versa­tility of apples and that there is so much to do with them than just a pie or sauce.

Each dish had been carefully thought through to make the most of the varying tastes, textures, juices and by-products (cider, brandy) of the he­ritage Ampleforth Apples. As would be expected from chefs of this calibre the food was beautifully presented and executed. The apples shone through in some of the dishes (Pork Fillet Stuffed with Apples) or provided a lovely support to other ingredients and dishes (Date and Pippin Puree, Vanilla Rice Pudding) or were part of the cooking process (the marinade for the salmon, the juices for the partridge). It was very innovative and clever cooking.

It would be unfair to single out one single dish as the menu was a care­ful balance whole with each component accommodating the next in the same way the impeccable service supported the food. A very agreeable lunch.

The Ampleforth lunch had another twist to it. It was also the launch of Ample­forth Cider Brandy and Ampleforth Amber, a light apple-flavoured digestive.

In charge of the orchard at Ampleforth is Brother Rainer who began pressing apples in 2001 when the direct sale of apples began to fall away. Brother Rainer sites the availability of apples in supermarkets, all shiny and even sized, as the reason for the decline in his sales and saw many apples simply going to waste and realized he need to do something else with them.

He began producing cider which has been a huge success and extending the products further, now produces a Cider Brandy. The Brandy is distilled in special copper stills, transferred to large oak barrels for five years aging and maturation. After distillation the spirit is left to age in oak for a full 5 years before being rectified with local spring water and bottled by hand.

> True or false

1) Apple Day has been celebrating since last century.

2) The only tradition on this day is to make huge apple pies.

3) More than a dozen skilled cooks prepared great menu at Apple Day in Ampleforth.

4) Apple Day Lunch was held at Ampleforth College then.

5) Apples were served with quite a lot of kinds of food.

6) Brother Rainer has started producing cider as it was his family business.

4. Summary

1) Are there any rules in your country about eating in public?

2) Do you think eating should always be a social occasion?

3) What eating manners do you have in your country that you like and dislike?

5. Homework

Write a short paragraph about the preparations for your last family holiday.




BRITISH FESTIVE COOKING