Rodolphe Maurel
Vanessa
British Sunday Roast
7
British Sunday Roast
600
0
<div id="content_left_yt"><iframe width="560" height="315" src="https://www.youtube.com/embed/_n-etPBXtTs" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div><div class="virtualpage">
Hello and welcome back to Sam's kitchen. Now it’s Sunday, so we’re going to make ourselves a British Sunday dinner. Now, this is a very traditional, very tasty1 recipe that's eaten by many families across the country, and I'm going to teach you how to make one that's really nice today. So let's start by preparing the chicken as this will take the longest to cook. You'll want to cut off1 and remove1 any string if it came with any, and then you'll want to use salt and pepper to season1 the inside of the cavity before inserting half a lemon, some thyme1 <abbr title="brin">sprig</abbr>s and half a garlic, just sliced down the middle.</div><div class="virtualpage">
Now place the chicken in a roasting tray1 with another lemon quartered1 and the other half of the <abbr title="ail">garlic</abbr> halved1 again. Now <abbr title="ciseler">chisel</abbr> some olive oil over the chicken and just rub1 it in with your hands, and <abbr title="tant que l'on y est">while we're at it</abbr>, we may also add some big <abbr title="morceau">chunk</abbr>s of aromatics1 underneath the chicken, so I'm adding some carrots and some shallots1 but celery also works really well. Now it's time to put a <abbr title="couvercle">lid</abbr> on, bake it in a 190 degrees Celsius oven1 for 45 minutes per kilogram plus 20 minutes without a lid1 on..</div><div class="virtualpage">
Having peeled1 your potatoes, cut them into the appropriate size and shape as you see here. Simply add them to a pan of salted boiling water and blanch1 for five minutes. Once the chicken has been in for a while, we’ll take it out briefly to <abbr title="arroser">baste</abbr> it with some of that fragrant sauce and then pop it right back in. To make our Yorkshire puddings, we’ll add 140 grams of plain flour1 into a bowl along with four whole eggs. Mix them together and incorporate 200 milliliters of milk slowly..</div><div class="virtualpage">
For our roast potatoes, we’ll get a baking tray1 and add 2 tbsp of goose fat1, olive oil, or coconut oil and then pop it in a preheated1 oven for 5 minutes. Now we can <abbr title="égoutter">drain</abbr> our potatoes, shake them around in a pan to make them <abbr title="léger, cotonneux">fluffy</abbr>, add some fresh picked rosemary1 and thyme, shake them around to <abbr title="recouvrir, enrober">coat</abbr> them in the oil and then put them in a 200 degree oven for 45 minutes.
Now I’m going to add some coconut oil but again, goose fat or olive oil will work fine as well into a Yorkshire pudding <abbr title="plateau, plaque de cuisson">tray</abbr>. Now I’m going to put them in the oven for a few minutes so it's boiling hot and <abbr title="fondu">melted</abbr>. You really need these trays to be as hot as possible before adding the <abbr title="pâte">batter</abbr>.</div><div class="virtualpage">
When the oil is hot, just add the batter to each little compartment, about two-thirds1 of the way, and then put them in the same oven as the potatoes for 20 minutes.
Now we can pull the chicken out of the oven, crush the lemons to <abbr title="libérer">release</abbr> all the juice and then <abbr title="renverser, vider">tip</abbr> all the lovely juice into a saucepan1. For the next step, we’re going to add a tablespoon of corn flour1, a tablespoon of gravy powder1 into a mug and add some cold water, mix it together and add it into the gravy before stirring and <abbr title="mijoter">simmer</abbr>ing on low heat for about 5-10 minutes.
And finally, it's time to plate up. So we'll <abbr title="tailler, découper">carve</abbr> our chicken into a few slices, add some potatoes, some vegetables, in this case, I’ve gone for carrots, broccoli and cauliflower1 and now we'll get to our lovely Yorkshire puddings and <abbr title="verser un filet">drizzle</abbr> it all with some really nice gravy. And as usual, the last step is to take a really nice shot of it to see what we've made. Thanks for watching Sam’s kitchen, until next time happy cooking.</div>
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