Chuyên đề tiếng Anh ẩm thực

[Butchi]

Mình lập chuyên đề này để các bạn bổ sung kỹ năng và từ vựng về lĩnh vực ẩm thực. Điều này rất hữu ích khi bạn đi du lịch hay bạn phải tiếp khách nước ngoài.

Chupe de Mariscos

This recipe was sent in by Sandra Valenzuela from Chile


"I was living in Winchester last year. There, I cooked this seafood recipe, very typical in my country... a total success between my friends. It is very easy to prepare. Instead of fish you can use crabs, prawns, shrimps or replace the seafood with mushrooms."
Sandy Valenzuela

The finished dish​

Ingredients (for 4-6 people)

• 250 gr sliced bread (without the crust)
• 1 ½ cups milk
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 large onion (or 2 medium sizes onions), finely chopped
• ½ tsp black pepper
• 1 tsp chilli powder
• 400 gr seafood, chopped (or mushrooms)
• 1 fish stock cube
• 1 cup warm water
• 6 tbsp grated cheese (it could be Cheddar)
• ¾ cup cream
• salt

Instructions

1. Crumble the bread and put it to soak in milk.
2. Put the olive oil in a saucepan and heat it.
3. When it is hot add the garlic and onions, and fry until the onion is transparent.
4. Add pepper, chilli powder and seafood (or mushrooms)
5. Dilute the fish stock in the cup of warm water and add to the mixture.
6. Add the soaking bread spoon by spoon, and the rest of the milk. When adding the bread mixture, stir continuously, otherwise the mixture will stick and burn.
7. Add 3 tbsp of grated cheese over the top.
8. Finally, add the cream.
9. Stir slowly until all the ingredients are well blended and cooked.
10. Taste the mixture and if it is necessary add a pinch of salt.
11. Transfer to a serving bowl.
12. Sprinkle the remaining grated cheese.
13. Place in a preheated oven (Gas mark 5/375°F/190°C) for around 1 hour or until the top is golden.

Serve hot and ENJOY!!!!!

 

[Butchi]

Chicory with ham and cheese sauce

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This recipe was sent in by Sigrid and her students from Belgium

"This is a traditional Belgian recipe and should be served with mashed potatoes. It serves 4 people."

Sigrid and her students

The finished dish
​

Ingredients

• 8 heads of chicory
• 8 slices of cooked ham
• Pepper
• Salt
• Nutmeg
• 50g of butter
• 50g of flour
• ½ litre of milk
• 75g of Parmesan cheese
• 150g gruyère cheese for topping

Instructions

1. Pre-heat the oven to 170°C (gas mark 3).
2. Remove the bitter part of the chicory.
3. Melt some butter in a pan and add the chicory. Season with pepper and salt.
4. Allow the chicory to brown on all sides.
5. Take your chicory out of the pan and wrap each piece in a slice of ham.
6. Put each wrapped piece in an ovenproof dish.
7. Make your cheese sauce by melting 50g of butter. Add 50g of flour. Stir and allow to fry for a few minutes. Take your pan off the heat and gradually add the milk with a whisk. Stir constantly to avoid lumps. Add your Parmesan cheese, some nutmeg and pepper and stir well.
8. Pour your sauce over your wrapped pieces of chicory and put some grated cheese on top of the dish.
9. Put this dish into a pre-heated oven for about 15 minutes.
10. Serve with mashed potatoes.

Enjoy your meal!

Theo BBC

 

[Butchi]

Spring rolls

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This recipe was sent in by Sun Yi from China

The finished dish
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Ingredients

• 8 spring roll skins
• 2 oz thinly sliced pork, cut into thin strips (if you prefer vegetarian, you do not need to include the meat!)

Sauce mixture:

• 1 teaspoon Chinese rice wine or sherry
• 1 teaspoon soy sauce and cornstarch
• A few grains of pepper
• 2 large dried Chinese mushrooms, soaked in water, drained and cut into strips
• 2.5 oz boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• Half a teaspoon salt
• Flour-and-water paste (mix a little flour and water to make a paste: this will be used to "glue" the spring roll together
• Oil for deep frying plus 4 tablespoons more of oil

Instructions

1. Combine the pork with the sauce mixture. Let sit for 15 minutes.
2. Heat 3 tablespoons of the oil in a wok, and stir-fry the pork briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the centre of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.