シャドーイング練習: How To Make Peppercorn Sauce | Cookery School | Waitrose - 動画で英語スピーキングを学ぶ
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8 文
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1
I think peppercorn sauce is an absolute classic sauce, not much beats it really. Hi I'm Becca one of the chef tutors here at the Waitrose cookery school. Today I'm going to be taking you through exactly how to make the perfect peppercorn sauce. Peppercorn sauce is my number one choice of sauce to have with steak and chips - it's really creamy and it's got those lovely peppercorns in there giving it absolutely heaps of flavour. So I've got my pan on a medium heat and I'm going to add in my shallots and also a little splash of sunflower oil. Along with my shallots in the pan, I'm going to add a pinch of salt, they give off a really nice sweet flavor into the base of the sauce so it is a really important step. Just cook them for five minutes.
2
I'm going to use my microplane to grate the garlic straight into the pan with the shallots.
3
So you don't want to add your garlic in too early because it burns really, really easily. If you're making a sauce where you're reducing part of it down you really want to be careful with your garlic and your shallots because basically you're just going to be intensifying those flavors as you reduce the sauce down. So try to add your garlic in near the end and then when you add the other ingredients that will help to stop the garlic cooking any further. So we've got a tablespoon of black peppercorns going straight into the pan, you could use green peppercorns here as well that's absolutely fine and then once you've added your peppercorns in, we're going to add in our brandy.
4
So we're going to be using two tablespoons. So we're cooking the brandy off for a moment or two, we want to keep all of that flavor in there but we're just taking off some of the water.
5
If you don't want to put any alcohol in your peppercorn sauce, it's absolutely fine just leave that out. As soon as it's looking a little bit thicker in the bottom of the pan then we're ready to go in with our stock so I've got 500ml of fresh beef stock. If you use a stock cube it's got quite a lot of salt in it already and then as you reduce your sauce down you'll find they'll end up really, really salty. It's always best to use a homemade or a fresh stock. If you are going to use veg stock that's absolutely fine, it's not the traditional way to make this sauce.
6
The link to the full recipe is in the description. You've added quite a lot of cold ingredients into the pan; 500ml of stock, so you might need to just turn your pan up in order to get this boiling and reduce it down and you want it to go sort of much thicker consistency. Once you've made your sauce, you can pop it in a plastic container and get it into the fridge and keep it there for about three days. We've got 100ml of whipping cream going straight into the pan, I'm also going to add in two teaspoons of dijon mustard, this is going to add loads of flavor into our sauce and then mix those ingredients all together. You can see straight away that it's that classic color of peppercorn sauce, it's looking good and it's starting to smell really good too.
7
You're going to want to leave this to reduce for about 20 minutes but you want to do this just at a simmer, not at a boil. The sauce is thickened up now, as I'm running my spatula through the base of the pan the sauce is splitting and then coming back together quite slowly and I can see the base of the pan as I do that and that's how you sort of tell this at the right thickness.
8
So because we've reduced the sauce down so much it's really intensified the flavors there so I don't think it needs any more salt for me but always worth checking and adding any more if you want to. So I've got my steak and chips here, we've also got some videos on how to make the perfect steak and triple cooked chips - those videos are in the top right hand corner and are in the description below. So there it is, peppercorn sauce. Absolutely perfect sauce, I think it's a real classic and definitely give it a go it's pretty easy make it in advance and then you can reheat it when you're ready to eat your steak and chips and enjoy!
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背景と文脈
このビデオでは、Waitroseの料理学校のシェフチューターであるベッカが、クラシックなペッパーコーンソースの作り方を紹介しています。彼女はこのソースがステーキやチップスとの相性が抜群で、クリーミーで風味豊かであることを強調しています。料理の過程を通じて、適切な技術や注意点を学び、英語のスピーキング練習としても活用できる内容となっています。
日常会話のためのトップ5フレーズ
- "I think peppercorn sauce is an absolute classic." （ペッパーコーンソースは絶対的なクラシックだと思います。）
- "I'm going to be taking you through exactly how to make..." （正確に作り方をお伝えします。）
- "You want to be careful with..." （注意しなければならないのは…）
- "It's looking good and it's starting to smell really good too." （見た目も良いし、香りもとても良くなってきています。）
- "It's pretty easy to make it in advance." （事前に作っておくのはかなり簡単です。）
ステップバイステップ シャドーイングガイド
このビデオからの英語の学びを深めるために、以下のステップに従ってシャドーイングを行いましょう。英語スピーキング練習やIELTS スピーキング対策に役立ちます。
- 内容を理解する: 最初に、ビデオ全体を視聴して内容を把握しましょう。特に料理に関する用語やフレーズに注目してください。
- フレーズを繰り返す: 上記のフレーズを使用し、声に出して繰り返します。最初は真似をし、徐々に自分の言葉で言い換えられるように練習します。
- シャドーイングを行う: ビデオを再生しながら、発音やリズムに合わせて同時に話す練習をします。これにより、自然な発音が身に付きます。
- 録音して確認: 自分の声を録音し、発音やイントネーションを確認します。必要に応じて修正を行いましょう。
- 自美的表現を加える: 学んだフレーズを使って、自分の好きな料理や体験について話す練習をします。これにより、英語のスピーキング力が向上します。
これらのステップを繰り返すことで、英語力が向上し、自信を持ってコミュニケーションができるようになります。shadowspeakやshadow speakの技術を活用して、効果的に練習を重ねていきましょう。
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | you've added · we've reduced |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | is thickened |
| 「might / may」による可能性 might/may + 動詞 — 起こりうるが確実ではないこと | might need |
| 「going to」の未来表現 be going to + 動詞 — 予定や、起こりそうだと分かること | I'm going to be · I'm going to use · you're just going to be |
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。