Part 1 – language
A. Recipe story
This Dutch recipe is a traditional peasant dish served on cold winter nights. It is hearty and a delicious way to get your greens. In the Netherlands it is commonly served with applesauce and pickled baby onions. It is also tasty garnished with a small ‘pond’ of brown gravy in the center of the vegetable mixture.
(Elise Mast and Tineke Niels)
B. Language focus
Look at how Elise and Tineke describe when this dish is eaten and how it is usually served:
…served on cold winter nights.
In the Netherlands it is commonly served with applesauce and pickled baby onions.
It is also tasty garnished with a small ‘pond’ of brown gravy…
1. served on (verb + preposition)
This combination often uses the passive voice. It needs a form of the verb to be before it. Remember, a lot of passive sentences do not use the by part.
The preposition, on, is used to introduce the day, season or festival the food is served.
- This Dutch recipe is a traditional peasants dish served on cold winter nights.
- This cake is usually served on special occasions.
- In Scotland, haggis is often served on 25th January.
Instead of on, you can use at to talk about times within a meal or day.
- The cheese board is usually served at the end of a meal.
- Little snacks are served at the beginning of the evening.
Task 1: What dishes are served on special occasions in your culture? When are they served?
2. served with (verb +preposition)
Here, Elise and Tineke explain what other food is usually eaten at the same time, either together or separate from the main dish.
- In the Netherlands it is commonly served with applesauce and pickled baby onions.
- This curry is normally served with rice and pickles.
- Christmas pudding is usually served with cream.
3. garnish (verb) (can also be a noun)
Again, this verb is often used in the passive voice or as an imperative when describing food. It is more about decoration or subtle flavour, than a major addition to the dish.
- It is also tasty garnished with a small ‘pond’ of brown gravy…
- The eggs are garnished with chopped chives.
- Garnish with parsley.
- To serve, garnish with fried onions.
Task 3: What garnishes are typical in your country’s cuisine? Give three examples.
C. Task response
Part 2 – recipe
- 1kg potatoes
- 400g kale
- 250g lardons (thick cubed bacon)
- 2 onions
- 1 bay leaf
- 1 pinch salt
- 1 pinch ground pepper
- 500g smoked sausage
- 100ml milk
- 2 tbsp butter
Peel and dice the potatoes and onions.
Clean, trim and slice the kale.
Put the potatoes, a bay leaf, a pinch of salt and just enough water to cover in a large pot.
Bring to the boil, then simmer gently for about 25 minutes.
Remove the bay leaf, drain the potatoes, and return to the pot with 350ml of the reserved water.
Top with the kale and sausage (keeping it in the original vacuum-sealed package), cover and return to the boil until the kale has been steamed until soft and turns a dark green color (5-7 mins).
Meanwhile fry the bacon and onions in a pan until just browned but not crisp.
Remove the pot of vegetables from the heat, remove the sausage from pot, and add the bacon mixture, milk, butter, as well as salt and pepper to taste, and mash.
Slice the smoked sausage and serve aside or on top of the mashed vegetables.