Hai, Quipperian!
Hal apa sih yang paling sulit dari belajar bahasa asing? Apakah mungkin terlalu banyaknya teori gramatikal yang harus kamu hapalkan? Atau, apakah kamu tidak tahu cara untuk menerapkan apa yang telah kamu pelajari ke kehidupanmu sehari-hari? Kalau itu kesulitanmu, coba yuk, simak sejenak procedure text yang satu ini.
Bila ditelaah lebih lanjut, teks di bawah ini merupakan jenis procedure text yang menginstruksikan bagaimana melakukan aktivitas tertentu. Teks ini juga menggunakan Simple Present Tense dan temporal conjunctions, berbentuk imperative, serta memiliki action verbs di dalamnya. Selain itu, struktur yang telah kita pelajari juga dapat kita indentifikasi dengan mudah.
Coba mengidentifikasi, yuk!
Gordon Ramsay’s Beef Wellington
Beef Wellington is always a good idea for a delicious family meal and this Gordon Ramsay’s beef Wellington recipe looks so impressive. Made with beef fillet, mushrooms and readymade pastry, it takes just 20 minutes to prepare. Try this beef Wellington for a special occasion, an alternative Christmas roast or New Year’s Eve dinner. This is one of our most popular recipes, so you know it’s a real favorite!
Ingredients
- 400g flat cap mushrooms, roughly chopped
- Sea salt and freshly ground black pepper
- Olive oil, for cooking
- 750g piece of prime beef fillet
- 1-2tbsp English mustard
- 6-8 slices of Parma ham
- 500g ready-made puff pastry
- Flour, to dust
- 2 egg yolks, beaten
Method
- Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
- Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 minutes to allow the beef to set and keep its shape.
- Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 minutes to let the pastry rest.
- Heat the oven to 200°C, 400°F, gas 6.
- Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180°C, 350°F, gas 4 and cook for another 15 minutes. Allow to rest for 10-15 minutes before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.
Nah, bagaimana Quipperian? Bisakah kamu turut mengidentifikasi struktur yang dimiliki teks barusan? Goal pada kalimat pengantar, materials pada daftar bahan, steps pada metode, serta result pada kalimat terakhir dapat terlihat dengan jelas, nih! Tidak sulit, bukan? Kamu bisa membuat beef Wellington ini juga, nggak? Kalau percobaanmu di dapur berhasil, jangan sungkan bagi-bagi ke Quipper Video Blog, ya!
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Penulis: Evita