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2. Oat cakes.
Sift flour into a bowl and add salt. Rub in fat until texture resembles breadcrumbs. Add currant, lemon
juice and rind, then mix to a fairly firm dough with about 4 tablespoons water or milk and water. Divide the
dough into 4 pieces and put on to a floured surface. Roll into circles and fry in the oil until brown all over.
Drain well and eat hot, sprinkled with sugar.
3. Ham baked with chestnuts.
Mash the chestnuts well, add the sugar and either butter or cream and some pepper. Lay the ham on a
board and stuff it with as much of this as will hold, then press together and secure. Put into an ovenproof
dish. Make a criss-cross pattern with a sharp knife on the top of the ham. Mix the breadcrumbs into the rest
of the chestnut mixture and press this over the top. Put the ham into a pre-heated oven at 200° С (400° F) for
about 1/2 hour or until the top is crisp.
Exercise 26
I. Match the names of the dishes and their descriptions (1-3) with the recipes (A-C).
II. Choose the dish you would like to make. Explain why you have chosen this particular recipe.
III. Think of some Russian dishes with peculiar names, i.e. "сел¸дка под шубой", etc. Explain their
names and make up recipes.
1. RICHMOND MAIDS
OF HONOUR
These little almond cakes are said to have been first made at Richmond Palace when Henry VIII was
king. The young girl who first made them gave her recipe to a Mr. Billet, who, after her death, opened a
"Maids of Honour" shop in Richmond. The secret was kept in the family for many generations. However, a
certain Mr. Newen went to work in Mr. Billet's shop and bought the recipe from the owner for a thousand
guineas. The present Mr. Newen still makes them by hand at 288 Kew Road, Kew Gardens.
2. TOAD-IN-THE-HOLE
The dish was often served at country hotels, or pubs, in the last century. Toad-in-the-Hole has
deteriorated very much over the years. Up until the 1920s it was often made with good steak, chopped into
pieces, sometimes with some kidneys added, but nowadays it is more often served made with sausages. It
can be extremely good eaten piping hot from the oven.
3. TWEED KETTLE
Salmon from the Tweed river is well known for its flavour and the traditional methods of cooking
preserve that delicacy. The pan in which the salmon is cooked is always called a fish kettle.
A. 900g (2 lb.) fresh salmon, middle cut or tail end, salt and pepper, pinch of nutmeg, water, 1 small
onion, chopped, 3 tablespoons white wine vinegar, 2 tablespoons parsley, chopped. Serves about 6
В. 450g(1 lb.) prepared puff pastry, 225g (8 oz) cheese, 175g (6 oz) wanned butter, 2 egg yolks, 100g (4
oz) sugar, 2 tablespoons brandy, 2 tablespoons breadcrumbs, level, 50g (2 oz) ground almonds, 1 lemon.
This amount makes about 24 cakes.
C. 675g (1 1/2 lb.) pork sausages, 225g (8 oz) flour, pinch of salt, 3 eggs, 600 ml (1 pint) milk. Serves 4.
Exercise 27
I. What is your specialty? Can you share the recipe with the class?
II. Make a list of foodstuffs you hate and say why.
III. Which cuisine is the best in the world? Rank the following cuisines in order of preference and explain
your choice. Russian, Mexican, Georgian, English, French, German, American, Chinese, Italian, Indian.
Exercise 28
I. Make up an advertisement for the food you enjoy. Use the adverts below as a guide.