Mixed Grill

Mixed Grill

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Ingredients

Serves 4
4 lambs kidneys (skinned and halved)
4 lamb chops
1 lb (45og) of rump steak cut into 4 pieces
4 bacon rashers
4 sausages
half lb (225g) black pudding cut into 4 pieces
2 tablespoons of olive oil
4 tomatoes halved
4 large mushrooms (peeled and sliced)
salt
pepper

Method

IPreheat oven to (150 C), (300 F), Gas Mark 2
1) Brush the kidney,lamb chops, and steak with olive oil, season with
salt and pepper
2) Heat grill, land place sausages and kidneys on a freshly cleaned grill pan
3) Grill for 10 minutes, turn regularly, put in oven
4) Grill Lamb chops and rashers for 5 minutes on each side,

put in oven
5) Grill the steak and black pudding for 5 minutes on each side, put in oven
6) Brush tomatoes and mushroom with some of the juices from the meat
7) Grill for 3 minutes on each side, season and add to oven for 1 minute
8) Remove dish from oven and cover with hot meat juices from the grill pan
9) Serve immediately

Cornish Pasty

Ingredients

2 cups flour
pinch of salt
1/3 - 1/2 cup water

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling:

1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
 beef
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion

Method

Chop liver and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.

Three of my poems in English

Please myself

Shall praise good news and sing melodies./Bye wars and blood./ The sea is calm tonight,/ welcome new hymns,/ true anthems of gaiety./ Not flying on the air,/ not building the moon on earth,/ walking in beauty like a cloudless night,/ kissing new ways of living/ in starry climates./ Hopes that my heart does need,/ all dark shadows it denies./ A mind at peace/ whose eyes shine,/ bright of heaven and earth,/ waves of water, purified./ Believe in new ways of acting,/ behaviours that change oneself./ Neighbours learn/ the ways of becoming friends./ Know what to do in the future,/ fed up with a bad today,/ rid of whatever dirtiness,/ clean as the water of well./ Hope I can please myself.

NIGHT UPON TOWN

When the night falls upon town,/ Light flies unstoppable,/ and stands above, in hill’s eyes./ Peace reigns in the park/ And birds sing in dreams/ With tender words and kissed./

Quiet is a cloudless night./ The stars do move and shine,/ While everyone sleeps tenderly,/ Apart from me, the strangest one.

I’m awake and see/ The yellowy moon watching life go by./ There’s no way of avoiding/ A rare feeling at night.

PATH OF FLOWERS

Where you see that path of flowers,/ In a moment of deep shyness,/ The world vanishes fast./ There 's no more to fulfil,/ The quiet of the moment reigns./
Later, we go nowhere./ Borders you find wherever/ You want to cross./ And a well, waterless-/ emptiness everywhere./
Shadows in a world of lights,/ Cruelty mixed with tenderness./ Flying above our heads. /I don’t know what happens/When beauty becomes ugliness.

Somerset Pork with Cream and Apples

Ingredients

1/4 cup butter 4 boneless pork loin chops 1 teaspoon chopped fresh thyme 1 large onion, sliced into thin rings 1 clove garlic, crushed 1 Cox apple, cored and cut into thick rings 1 red apple, cored and cut into rings 1 teaspoon white sugar salt and pepper to taste 1 1/8 cups dry hard cider 3 tablespoons heavy cream

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.

Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.

Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.

Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Custard Sauce:

2 fresh eggs yolks
½ pt fresh milk, hot
1oz caster sugar
Double cream (optional)
3 drops of vanilla essence

Mix the yolks, sugar and essence in a large, clean bowl. CHEFS TIP: - add 1 tsp cornflour to the yolks, sugar, and essence to stop the eggs from scrambling) Whisk in the boiled milk. Return the custard to the saucepan and re-heat, stirring all the time with a wooden spoon on a very low heat. Do not allow to boil, or the eggs will become scrambled. At the very end add a little double cream, for extra creaminess. For a Christmas Brandy Sauce omit the vanilla essence and add 3 tbsp of brandy. For Whisky or Rum Custard simply add 2 tbsp of the appropriate spirits at the end of cooking and whisk gently before serving.

Exercises on present perfect

http://www.englishpage.com/verbpage/presentperfect.html

You have to do exercises 5 and 6.

Fish and chips

Fish and Chips

The MOST famous national dish!

Ingredients
3 pounds white-flesh fish, boneless (cod, , haddock, )
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Malt vinegar


Fish Method Cut fish into fingers about 2 ounces each and place in a glass or stainless steel pan. Mix lemon juice with Worcestershire sauce, salt, pepper, and vegetable seasoning. Pour over fish and marinate in refrigerator for 1 hour, turning every so often to coat fish.

Remove fish from marinade, drain, dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary. Remove from oil and drain on papertowels. Serve with chips and malt vinegar.

3/4 cup cornstarch
2 2/3 cups flour
1 teaspoon salt
2 teaspoons sugar
1/8 teaspoon white pepper
1 3/4 cups water
2 egg yolks
1/3 cup flat beer
2 teaspoons baking powder


Batter Method

Mix flour, salt, sugar, and pepper. In a separate bowl, beat water, egg yolks, and beer together with a whisk and slowly add dry ingredients. Continue to mix with whisk until mixture is smooth. Stir in baking powder. Makes enough batter to coat 3 pounds of fish.

Chips

Ingredients
6 medium potatoes
Cooking Fat or Oil
Salt


Chip Method Wash and peel potatoes slice potatoes lengthwise 4 or 5 times, then slice again into strips 4 or 5 times. Deep fry in fat or oil until brown, chips should rise near the top when they are done.

Salt to taste.