Christmas Dinner

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 右写真は2003年の課外授業 Cook-inEnglish の2カ国語メニューで、下部に清水イングリッシュスクールの有志の方々と一緒に作って会食した Christmas Dinner のメニューがあります。張り切りすぎた感もあって、とても大変でしたが、本当に心に残る楽しい1日となりました。以下にその recipe を挙げます。昨日の mince pies に続いて長くて難しいかもしれませんが、ファイトのある方どうぞ。今年にはもう遅いですが、来年作ってみてください。御質問はいつでもお受けします。こんな長い難しい英文はとても! という方は写真だけでもご覧下さい。

 イギリスでのクリスマスはホームステイをしていた最初の2年はエジプトやスコットランドなどでの旅行で味わえず、その後は自活したため、家庭でのクリスマスというものはよく知りません。ただ「クリスマスを1人で過ごしてはいけない」という観念があるらしく、いろいろな団体のパーティーに呼ばれたり、パーティーの準備を手伝って主催者の側に回ったりしてクリスマスを大勢で過ごすことが多かったです。1990年以降は Bristol の Raphael House というケアホームに勤めていたので、旅行に行かない時にはいつもそこの手伝いをしたり、客として招かれたりしました。

 なお Christmas Dinner は必ず lunchtime です。夜にすることはありません。

 ケアホームのクリスマスといっても、その前に勤めていた Scotland の Garvald のような6−70人の大所帯とは違って、15人位の本当に和気あいあいとした家庭的なものでした。なつかしいです。

2003年12月 クリスマスディナーレシピ

Prawn Cocktail ( one of the Raphael House traditional Christmas dishes )

some fresh prawns
d0086231_11513086.jpgsome thousand islands dressing
some salad leaves
some lemon juice
salt and pepper

1 Peel the prawns and wash and dry with paper towels. Sprinkle the lemon juice on and season.

2 Wash and drain well the salad leaves and tear to manageable pieces if necessary.
3 Line the serving cocktail glasses with the leaves.

4 Wipe the prawns again and dress with the thousand islands dressing.
5 Put over the leaves in the serving glasses.

Roast Turkey with Bacon Rolls ( for 8 - 10 people )

5 - 7 kg turkey, thoroughly defrosted if frozen
d0086231_10135570.jpg1 quantity of stuffing
125 gms butter
8 rashers streaky bacon

1 Remove the turkey giblets and use them for making the gravy..
2 Wipe the bird with paper towels and stuff the neck cavity of the bird loosely with the chozen stuffing. Do not pack it in too tightly, as it expands during cooking. Secure with string or skewers.

3 Place the turkey in a large roasting tin. Rub the butter all over it and cover loosely with foil. Roast in a pre-heated oven at 220 C for 40 minutes, then reduce the oven temperature to 180 C and roast for a further 2.5 - 3 hours.

Bacon Rolls

d0086231_1212392.jpg4 Stretch the rashers with the back of a knife and cut in half. Roll up tightly.

5 Remove the turkey from the oven and discard the foil. Base well. Tuck the bacon rolls around the bird and roast for further 20 - 30 minutes, until the turkey is well-browned. Test if the turkey is thoroughly cooked by piercing the thickest part of the flesh with a skewer. The juice should run clear without any trace of pink. Cook for longer if necessary.

6 Remove the turkey from the oven and allow it to rest for 15 - 20 minutes before caeving. Serve with the bacon rolls.

Sage and Onion Stuffing

d0086231_11533079.jpg60 gms butter
2 large onions, chopped roughly
175gms wholemeal breadcrumbs
1 tablespoon crumbled dried sage leaves
1 taespoon dried thyme
1 egg, beaten
salt and pepper

1 Melt the butter in a saucepan and fry the onions gently for about 5 -8 minutes until softened.
2 Add the breadcrumbs, crumbled sage leaves and thyme. Season well with salt and pepper and mix in the beaten egg.

Turkey Gravy

d0086231_11563962.jpgturkey giblets, rinsed thoroughly
600 ml vegetable stock
2 -3 teaspoons cornflour, blended with a little cold water
salt and pepper

1 Put the turkey giblets into a roasting tin and roast in a pre-heated oven at 220 C for about 30 minutes until well- browned. Remove from the oven.

2 Remove and discard the giblets. Add the vegetable stock to the roasting tin and cook on the hob, boiling steadily to produce a rich brown colour.

3 Add the blended cornflour to the gravy and cook, stirring constantly, until blended and thickened. Season to taste.

Roast Root Vegetables

d0086231_11575515.jpg900 gms medium-sized floury potatoes, peeled and halved
3 parsnips, peeled and quartered
3 large carrots, peeled and quartered lengthwise
6 tablespoons vegetable oil
2 tablespoons plain flour
Salt and freshly ground black pepper
2 tablespoons chopped parsley

1 Put the potatoes, parsnips and carrots in a large saucepan and cover with water. Bring to boil and cook for 10 minutes. Drain and let stand in the strainer for 5 minutes then return the vegetables to the saucepan.

2 Pre-heat oven to 220 C. Place a lid over the saucepan then shake the contents vigorously for a few seconds to loosen the texture of the vegetables. This will help to make them crisp. Carefully toss in 2 tablespoons of the oil and the flour and seaso well with salt and plenty of ground black pepper.

3 Spoon the remaining oil into a shallow baking pan and add the vegetables, tossing them in the oil to coat them evenly.

4 Bake the vegetables in the preheated oven for about 20 minutes until they are golden and crisp. Drain off any oil and serve sprinkled with chopped parsley.

Old English Trifle

d0086231_11585566.jpg6 trifle sponge
3 tablespoons raspberry jam
150 ml sweet sherry
125 gms seedless white grapes
125 gms black grapes, halved and deseeded
2 peaches, peeled, stoned and chopped
2 bananas
2 tablespoons lemon juice
45 gms cornflour
600 ml milk
1 teaspoon vanilla flavouring
3 egg yolks
45 gms sugar
300 ml double cream

To Decorate
glace cherries
toasted flaked almonds

1 Split the trifle sponges in 2 and spread with the jam. Arrange in the base of an attractive 2 litre serving dish.

2 Sprinkle the sherry over the trifle sponges and spoon in the grapes and peaches. Slice the bananas and mix with the lemon juice. Add to the trifle.

3 Blend the cornflour in a large jug with 4 tablespoons of the milk. Heat the remaining milk with the vanilla flavouring until warm and then pour on to the blended cornflour, whisking well. Beat the egg yolks and whisk them into the mixture. Return to the saucepan and heat gently until the mixture is thickened and blended. Remove from the heat and add the sugar. Pour over the fruit and leave to cool completely.

4 Whip the cream until it holds its shape. Spread over the custard. Decorate with glace cherries, angelica and toasted almonds. Chill until ready to serve.

by Michikosimon | 2006-12-25 11:12 | 英語 | Comments(0)
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