Zander & Co Char Rainbow trout Mirror carp Mackerel Cod Perch Pike Zander Zander, Stizostedion lucioperca, also pike-perch or perch-pike, is a slender relative of the perch, also called Fogosch in Hungary, and European Walleye [woli] in the USA and Canada. Its original range were the central and eastern European rivers and lakes, but it has been introduced in France, the Netherlands, England and North America. Feeding mostly on smaller fishes at dawn and dusk, some Zander can live up to 20 years, grow longer than a metre and can weigh almost 10 kilos. However, most Zander we eat grow to 50 cm in length and weigh up to 5 kilos. In the old times there were a lot of unusual recipes for cooking pike-perch. In 1834 one of them was described by Polish poet A. Mickiewicz, a friend of Pushkin s: A unique pike-perch shed delicious aroma, its head was baked and its middle fried and its boiled tail floated above the hot frying pan. Herring Sole Salmon 120 one hundred and twenty Halibut www.kelpfish.net www.liverpoolmuseums.org.uk www.pikezander.co.uk www.ianskipworth.com www.tsc-kressbronn.de www.visiondive.com www.taucher.net www.aquarium-kiel.de
Unit 30B Pike-perch Slavonic style Flavourful pike-perch fillet braised in a clay pot with grapes and Madeira, served on a bed of brown rice. 1 Char and perch and such Look at the photos of fish on the opposite page. Which of the fish do you know? What are they called in German? Discuss the fish with a partner. photo fish pie Salmon pie With a golden crust outside and cream coloured inside baked salmon mousse is served with a delicate cream dip, slices of lemon and your choice of greens. photo fish dish Grilled Trout Marinated in local herbs, coated with melted butter, grilled and served with the juices, garnished with slices of lemon and greens in season. Zander loaf with bechamel sauce under the fancy name of Zander Turban was served at the ceremonial dinner in honour of the prince of Persia on September 7, 1884. 2 Pike-perch or perch-pike? Read the text about the Zander. What does it tell you about the fish? Where does it live? What is it called in different countries? How big can it get? How old? Discuss your answers with a partner. Have you tasted Zander? 3 Local fish Look at the dishes on the left and listen to the scene at the fish restaurant. Which fish do they discuss? Which cooking methods? baked deep-fried grilled smoked steamed Which dishes do the guests order? 4 Your favourite? baked in braised with coated in/with garnished with marinated in served with simmered in stuffed with Invite your partner to a fish restaurant. Find a third colleague to be a waiter or waitress. Then decide what you would like as a favourite fish dish. Prepare the scene in your group, then present it to your class. Listen to the other presentations and take notes in your copybook: types of fish, cooking methods and side dishes. one hundred and twenty-one 121
Vienna's wines GRÜNER VELTLINER This is the best-known of all the Austrian wines, a true Austrian speciality. Grüner Veltliner has a well developed fruity bouquet, it is light and low in alcohol. It has a slight taste of pepper and can be pretty spicy. Grüne Veltliner from good years are definitely among the finest white wines in the world. RIESLING Austrian Riesling is sometimes called the king of white wines, because every year some Rieslings turn out world-class wines. Bouquet and taste can range from grapes to various kinds of fine fruit. Riesling is high in acid, which gives it the characteristic freshness and finesse. ZWEIGELT This variety is a hybrid of Saint Laurent and Blaufränkisch created in 1922 by Dr. Fritz Zweigelt. Zweigelt is quite strong and fullbodied. It does not reach its full maturity for several years. Then it demonstrates full and fruity tastes, similar to other great international red wines. BLAUFRÄNKISCH Blaufränkisch is one of Austria s most important wines, dark ruby red in colour with a shimmer of violet. It has an intense bouquet and tannin flavour, it is quite strong, with a taste of fruit and/or berries. This year s or last year s? One of the top attractions of Vienna is the»heuriger«. A Heuriger is a wine tavern where they serve young wine, which is last year s, of course. The word Heuriger, however, means this year s wine, which you can only drink next year. Traditionally, the Viennese Heurige has been selling wine which was grown and harvested in its own vineyards. Only a few wine taverns still hold up the old tradition, most of them serve wine from Lower Austria. And they serve hearty food to go with the wine, but you must queue up for it. Vienna s Heurige are found on the outskirts of the city, such as Grinzing, Sievering, Neustift and Neuwaldegg in the west, Jedlersdorf and Stammersdorf in the north, and Oberlaa and Mauer in the south. Did you know that Vienna is the only metropolis in the world where wine is produced within the city limits? Over 3 million litres of wine are produced in Vienna every year. 122 Today the Heurigen in Grinzing is a stop for city tours. Tourists pile off buses for a drink of wine and a bite to eat to end a day of sightseeing.
Unit 31B 1 This year s or last year s? Read the article on the opposite page. What is a Heuriger? This year s wine. Last year s wine. Young wine. A wine tavern. Wine labels should contain the following information: A the country where the wine was produced, B the region where the wine comes from, C the contents in litres, D the alcohol contents, E the grape variety, F the trade mark, G the year of harvest, also called vintage, and H the name and address of the producer. You can find all this information on the label above. What do they serve at a traditional Heuriger? Where in Vienna would you find some Heurige? Work with a partner. 2 A slight taste of pepper Study the varieties of wine described on the opposite page. Which characteristics do they use to describe a wine? colour alcohol content taste bouquet acid flavour Use the following adjectives to describe one of the varieties of wine. light strong ruby red violet fruity spicy full-bodied low in alcohol high in acid a tannin flavour a bouquet of grapes a taste of pepper 3 A spritzer? Listen to the dialogue at the Heurige in Vienna. Which of the wines does the waitress describe? Tick the words she uses to describe the wine. And what do the guests order? Take notes in your copybook, then compare your results with a partner. 4 The finest in Austria In a group of 3 or 4 explain the choice of Austrian wines and food at a wine tavern to some tourists. Help the tourists with their orders. Then present your scene to your class. Listen to the other presentations and make notes in your copybook about what type of wine and food the other groups order. one hundred and twenty-three 123
Happy hour Happy hour Some like wines both white and red And some like brews from grain. Some like Scotch and Irish, And plenty choose champagne. Rum by many is preferred And brandy makes its boast. The Dutch and English like their gin, And ale goes well with roast. Requests for rye in eastern states Quite frequently are heard, And the hill folks of the southlands Make corn a favourite word. But to folks throughout the nation Both rural folks and urban The king of distillations Is the whiskey known as bourbon. Anonymous Bar tools can and bottle openers corkscrew http://www.renegadenation.de/irland/berichtbilder/whiskey.jpg bar spoon lemon squeezer jigger ice bucket bar strainer shaker mixing glass ice tongs pitcher 124 one hundred and twenty-four
Unit 32B MONKEY CIRCUS SATURDAY SPECIALS Happy hour From 5 to 7 p.m. Each cocktail at half-price! Classics Manhattan 6.50 Bourbon, Martini Rosso, Angostura Martini Dry 6.50 Gin, Dry Vermouth Old Fashioned 6.50 Canadian Club, slice of orange & lemon, Angostura Exotic Rattlesnake Shooter 5.20 Southern Comfort, melon liqueur, lime juice Pina Colada 7.90 Rum, pineapple juice, coconut cream Flying Kangaroo 7.90 Vodka, Galliano, orange and lemon juice Singapore Sling 7.90 Gin, Cherry Brandy, Cointreau, pineapple and lemon juice, Grenadine Non-Alcoholic Shirley Temple 5.00 Ginger Ale, Seven Up, lemon juice, Grenadine Cab Driver 5.00 Orange juice, Seven Up, Grenadine Virgin Colada 6.00 Pineapple juice, coconut cream Pink Panther 6.00 Orange, pineapple, lemon juice, cream, Grenadine We also have a great selection of Daiquiris and Margaritas Ask your bartender 1 Anonymous Read the poem on the opposite page and underline all the beverages that are mentioned. Which one is the anonymous poet s favourite? What nationality do you think the poet is? 2 Bar tools Look at the photo with the bar tools on the opposite page. What are the tools called? Connect each word with the appropriate tool. Which tools do you need for the following bar jobs? I need/we use... Work with a partner and fill in the tools. 3 What will you have? list of bartender s jobs to open cans. to open bottles. to measure volumes. to squeeze fresh citrus juices. to stir the spirits for a cocktail. to shake a cocktail. to strain a cocktail into a glass. to pick up ice cubes. Listen to the following scenes at the Monkey Circus bar. What do the guests order? Mark the drinks in the cocktail list, then compare the results with your partner. Listen again. What does the bartender say to his guests? What will it be? What will you have? Would you like to try one of our cocktails? I d recommend a Cab Driver. 4 At a bar And for you, sir? Straight up or on the rocks? I can recommend our cocktail of the day. Form a group of 3 or 4 and prepare a scene at a bar. One of you can be the bartender and the others are guests. Present your scene to the class. Listen to the other presentations and take notes of what the guests order. one hundred and twenty-five 125