16/12/2014
¡Qué llega la ! Y en Artziniega Language School queremos daros unas pistas para que vuestras mesas de comida o cenar familiar, luzcan llenas de platos navideños british 100%. Mirar...
---> ¿Qué os parece un pudding?
Se trata del pudin de Navidad. Es un postre tradicional y muy popular en Gran Bretaña, incluso en Año Nuevo. A veces es conocido como plum , y se refiere a todos los pudding en los que se encuentra fruta y frutos secos entre los ingredientes. Está hecho al v***r y se sirve con una salsa elaborada con mantequilla y coñac. Os aconsejamos que mezcléis la masa también en zumos de frutas o cítricos: limón, naranja… o en brandy y otros alcoholes. Esto último prohibido para los peques ¿eh? Eso si, muy aconsejable acompañarlo de una buena taza de té.
Aquí os dejamos los ingredientes para que podáis hacerlo en casa:
* Ingredients:
10 eggs
1 cup white flour
4 teaspoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
4 ounces chopped almond pieces
1 grated apple
1 pound light brown sugar
1 medium carrot, grated (this optional ingredient probably crept into the recipe during WWII when fruits was in short supply)
Rind and juice of an orange and a lemon
3 pounds raisins use some currants, some yellow, and some sultanas. The more variety in fruits, the better the pudding.
8 ounces candied cherries or natural dried cherries
24 ounces bread crumbs
12 ounces candied peel (candied pineapple chunks, citron, mixed peel)
1 pint of Guinness
5 tablespoons of hard liquor
1 pound butter or finely minced suet if preferred
*** Al final del post os explicamos cómo hacerlo...
---> ¿Y para el Día de Navidad?
Antaño, en la comida del día de Navidad, solía servirse pato, faisán, o el famoso ganso relleno de patatas con salsa de manzana. Pero hoy en día, el rey es el estofado con salsa de arándanos, bien acompañado de patatas asadas, coles de Bruselas y los típicos "Mince Pies", los pasteles de carne picada.
---> ¿Qué preparamos el 6 de enero?
El día 6 se celebra esta curiosa tradición irlandesa según la cual los hombres de la casa se encargarán durante ese día de la cocina y otros preparativos. La intención es que las mujeres descansen y disfruten sin más preocupaciones, al menos, durante esa jornada. El plato elegido es... ¡ relleno!
¡¡¡Felices Fiestas para tod@s desde Artziniega Language School!!! Merry Christmas and a Happy New Year!!! Nos reencontramos en 2015
*** Receta Christmas Pudding ***
1) Mix all the dry ingredients in a large bowl. Rub the raisins and other fruits with the flour and spices. The flour adheres to the stickiness of the fruits and gives the pud a nice even texture.
2) Cut the butter into fine pieces and mix well with the dry ingredients.
3) In a separate bowl mix the liquid ingredients. When the liquids have been well stirred, add them to the bowl with the dry ingredients. Mix all together very well.
4) The batter should be a bit loose, a little thicker than a cake mix. If it’s dry like bread dough, add more Guinness.
5) Grease a big square of unbleached muslin and pour the pudding into this, tying off the top with string. In these modern times, heat-proof bowls are an acceptable substitute for the cloth bag method...and much easier.
6) Line the bowl with parchment paper; fill to within an inch of the top of the bowl. Cover the batter with parchment paper and use a lid for steaming. Sealing the top of the bowl with foil will work if there is no self-lid for the bowl. Fill the pot in which you are steaming the pudding to just below the top of the pudding bowl and gently boil for at least 12 hours. I use the slow cooker for this and it works very well. Depending on the size of the bowls used, you may get about three puddings from this recipe. I triple it and get at least a dozen quart-sized puddings. (Big family!)
7) When the pudding has cooled, remove it from the bowl, dribble brandy (or any other whiskey-type stuff) over the top of it, letting as much sink in as possible. Seal the puddings in plastic wrap and then in aluminum foil. (Don’t let the aluminum touch the pudding as there is a reaction that dulls the foil and I suspect this is not good for the pud or the people eating it.)
8) Let it sit for as long as possible before serving. Three or four months is not too long. Occasionally dribble the pudding with a shot of the spirit of your choice: brandy, whiskey, bourbon, etc.
9) Traditionally, the pudding was steamed again for an hour before serving. There are two possible methods: Remove the wrapping, return the pudding to the original bowl, and steam again for an hour.
10) Turn it out on a heat-proof serving plate and proceed to the lighting process that follows the brandy butter recipe---or---unwrap the pudding, place it on the serving platter, and microwave for 10 minutes at 50 percent power. The microwave method, though obviously not traditional, works exceptionally well, and has become traditional in my family!
