Scottish food and drink. презентация
презентация к уроку по английскому языку на тему

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“ S mairg a ni tarcuis air biadh ” (“He who has contempt for food is a fool”)

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The Scots have learned over the years to make best use of the offerings nature handed to them in Scotland, from the rugged mountains, lakes, sea lochs and streams, to the fertile valleys and moorlands

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Food in Scotland today is a mix of many cultures: English Italian Indian Chinese

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Cock-a- Leekie

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Scotch Broth

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Cullen Skink

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Haggis – is a delicious dish that you can only find in Scotland

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Ingredients • 1 sheep stomach • 1 sheep liver • 1 sheep heart • 1 sheep tongue • 1/2 pound suet, minced • 3 medium onions, minced • 1/2 pound dry oats, toasted • 1 teaspoon kosher salt • 1/2 teaspoon ground black pepper • 1 teaspoon dried ground herbs Directions Rinse the stomach thoroughly and soak overnight in cold salted water. Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard. In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours. Serve with mashed potatoes, if you serve it at all.

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The Scottish poet Robert Burns even wrote a poem about it called Address to the Haggis.

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Address to a Haggis Fair fa' your honest, sonsie face, Great chieftain o the puddin '-race! Aboon them a' ye tak your place, Painch , tripe, or thairm : Weel are ye worthy o' a grace As lang's my arm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o need, While thro your pores the dews distil Like amber bead. His knife see rustic Labour dight , An cut you up wi ready slight, Trenching your gushing entrails bright, Like onie ditch; And then, O what a glorious sight, Warm- reekin , rich! Then, horn for horn, they stretch an strive: Deil tak the hindmost, on they drive, Till a' their weel-swall'd kytes belyve Are bent like drums; The auld Guidman , maist like to rive, ' Bethankit ' hums. Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi perfect scunner , Looks down wi sneering, scornfu view On sic a dinner? Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank a guid whip-lash, His nieve a nit; Thro bloody flood or field to dash, O how unfit! But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He'll make it whissle ; An legs an arms, an heads will sned , Like taps o thrissle . Ye Pow'rs , wha mak mankind your care, And dish them out their bill o fare, Auld Scotland wants nae skinking ware That jaups in luggies : But, if ye wish her gratefu prayer, Gie her a Haggis

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Did you know ? Scottish food and drink exports hit a record high of £5.4bn in 2011. Last year , the manufacture of Scottish food products and beverages accounted for 29% of all international manufacturing exports . 55 countries around the world imported fresh Scottish salmon in 2009. Scottish farmed salmon has held the French Government's top quality award , Label Rouge , for the past 19 years . It was the first non-French food to receive this accolade .

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