シャドーイング練習: Quick & Easy Recipes With Gordon Ramsay - YouTubeで英語スピーキングを学ぶ
B2
Some of the best street food I've ever eaten was in Asia.
216 文
文が短すぎたり長すぎる場合は、Editをタップして調整してください。
1
Some of the best street food I've ever eaten was in Asia.
2
Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple, noodles.
3
Learn to cook those properly and you'll be surprised how quick and easy it is to knock off a delicious dinner.
4
First off, we're going to soak our noodles.
5
Now these are rice noodles.
6
Into a bowl and just pour hot water over the rice noodles.
7
soak and rehydrate.
8
12 to 15 minutes to soften up.
9
If you've got a wok, perfect.
10
If not, just a normal sized frying pan with big sloping sides.
11
Pan on.
12
Get it really nice and hot.
13
Chicken breast, very lean, hardly any fat.
14
On there you've got this little fillet.
15
Just slice that off.
16
Now, the secret to getting it really nice and thin and to cut it into strips.
17
Take a knife, keep it nice and flat on the board and sort of slice it in half like a sort of scallop.
18
Like that.
19
We call this butterfly in the chicken.
20
Take a rolling pin and nice and gently roll over the chicken.
21
What it does is it sort of flattens it and allows you to slice it even thinner.
22
And the thinner the slices of the chicken, the sort of crisper it gets, the quicker it cooks.
23
Slice it in half.
24
Start slicing these nice, thin slices.
25
The good news is, one chicken breast can serve two or three easily.
26
Next, wash your knife and finely sliced garlic.
27
The thinner the garlic, the crispier.
28
This is a young, tender broccoli.
29
Just slice them down.
30
I want a bite to the broccoli.
31
And normally you sort of paste the dish with one third noodles, one third vegetables and one third of your protein chicken.
32
With a dish that takes literally minutes to put together, it's really important to get everything organised.
33
Everything needs to be at your fingertips.
34
Touch of olive oil.
35
Get that pan really nice and ready.
36
Just starting to smoke.
37
Drop the chicken in first.
38
A bit of salt and pepper.
39
Open up those little strands of chicken.
40
Nice.
41
Once you've started to sear off the chicken, get the garlic in.
42
Now, let that get really nice and crispy.
43
The way to do it is to sort of spread all the chicken, the garlic, up the side of the pan.
44
You see why it's so important to cut the chicken to thin strips, because it colours and cooks at the same time as well.
45
Really, really crucial.
46
Now that garlic's getting really nice and crispy.
47
Broccoli in.
48
Feels strange putting raw broccoli in like that.
49
Normally, you blanch it in boiling water, dry it out, You want that crunch.
50
Now soy sauce.
51
That helps to season it but also stains beautifully.
52
Soy sauce in.
53
Lovely.
54
It's exactly what I want.
55
Now take that out.
56
Give your pan a little wipe out.
57
A little teaspoon of olive oil.
58
Get that wok.
59
Really nicely oiled again.
60
Drain your noodles.
61
They're beautiful.
62
This is a really exciting way of finishing this quick stir-fry.
63
Very classic.
64
Two eggs in.
65
Whisk up the eggs.
66
Give that a really good whisk.
67
Sort of almost spread it at the side of the pan.
68
Lightly season the eggs.
69
Noodles in.
70
Chicken and broccoli in.
71
Give that a really nice mix.
72
You want the egg to sort of almost bring the dish together.
73
That egg's cooked.
74
Make sure you've got that nice, even distribution of chicken, broccoli, garlic.
75
Lovely.
76
And then just finish that, that fresh lime.
77
And there you have a very simple, delicious stir fry with rice noodles.
78
Making your gnocchi is so simple to do, yet the results are absolutely stunning.
79
And it's a great way of using up leftover baked potatoes.
80
You can make gnocchi just with flour and eggs.
81
However, the potato gives it a nice, light, sort of creamy, fluffy texture.
82
Cut them in half.
83
Take your spoon and scoop the inside of those potatoes.
84
I'm using leftover baked potatoes, but this really works as well with leftover ball potatoes.
85
Two choices.
86
You can get a fork and sort of mash the potato and get it nice and light and fluffy.
87
Or this little gadget.
88
It's called a ricer.
89
I suppose it's a posh word for a potato masher.
90
Just squeeze gently.
91
You can see how nice and light it is, almost like fluffy, little strands of potato.
92
You can do this when the potatoes are hot, it'll go through the rice, that's so much quicker.
93
Just slice that off there.
94
Now a nice spoon of ricotta in.
95
Little touch of salt and pepper.
96
It's really important to season the mixture as we go along, otherwise the gnocchi becomes really bland.
97
Flour over the ricotta, sieved so there's no lumps.
98
delicious egg.
99
Give that a little whisk.
100
Now make a little well in the center.
101
You want a nice soft pliable ball of dough.
102
Give that a really good mix.
103
Get some thyme flours in there.
104
And this thyme is light, fragrant, and it's just a really nice herb.
105
And with the ricotta, it tastes brilliant.
106
Just pick the little tips of the thyme flours.
107
Next, flour your hands generously and knead the mixture into a dough.
108
Fold in and push.
109
And basically what it's doing is get it nice and smooth.
110
to get it nice and smooth.
111
As it starts to get a little bit wet, then just add a little touch of flour.
112
We want something really nice and soft.
113
Now don't overwork it.
114
It stops the gnocchi from expanding when it hits the pan.
115
That's exactly what I want.
116
A nice sort of soft, fragrant ball.
117
Cut the ball in half, lightly flour the hands and just roll it gently.
118
And just think of a big, long cigar.
119
The mixture will start getting a little bit sort of wetter, but do not add lots of flour.
120
Now, lightly flour the knife, so when you slice the gnocchi, it doesn't stick.
121
Cut the dough into bite-sized pieces.
122
Just take your finger, dip it in the flour, and push down.
123
Why?
124
I want my gnocchi to look like a pillow.
125
And for me, the most important part there is that not one of them are identically the same shape.
126
Water on.
127
Bring it up to the boil.
128
Little touch of olive oil in there.
129
Lightly flour your hand.
130
Lift up the gnocchi.
131
In to the rolling boiling water.
132
Turn that pan to stop them from sticking at the bottom.
133
And let them simmer.
134
And they start to sort of tell you they're cooked when they start floating.
135
Get a pan on.
136
Get that nice and hot.
137
Now they're just starting to come up to the top.
138
And you can continue cooking them like that.
139
I like blanching them in the water, taking them out, and then frying them.
140
To saute the gnocchi, heat olive oil in a frying pan.
141
Gently lift up and look, they've doubled in size.
142
Drain it, get rid of the excess water, and straight in to the hot pan.
143
This is where they start to take on a completely different texture.
144
A nice crisp, sauteed texture on the outside.
145
Gnocchi loves fresh pepper.
146
So, pepper in.
147
And you'll see, as I start turning them, got this really nice little sort of brown colour.
148
And they're almost puffing up now like little parcels.
149
So I want them nice and sautéed, both sides.
150
But light and creamy in the centre.
151
Fresh garden peas in.
152
And the butter gives it that really nice sort of beignoisette flavour on the end.
153
Beautiful.
154
Put a little bit of fresh thyme over the peas.
155
And then finally, I want to lift it up.
156
Fresh lemon.
157
Zest the lemon over.
158
Smells incredible.
159
And then finally, seal the deal with a touch of grated palms and cheese.
160
Give your veg some attitude, and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress.
161
What more do you want from Great Cooking?
162
Cheap to make, easy to cook, and absolutely stunning.
163
For me, food always has to be impressive.
164
But when it comes to dessert, often you see spun sugar or wild decorations.
165
Remember, simple is always the most impressive.
166
This cheesecake is so straightforward, yet so delicious.
167
Now, cream cheese.
168
Leave it out of the fridge for five or ten minutes.
169
Go nice and soft.
170
Trust me, your arms will be thanking you.
171
Sugar in.
172
This cheesecake is New York cheesecake because it's baked.
173
So there's no base.
174
Start creaming the cheese and the sugar.
175
Spending the amount of time I do in the States, if there's one thing they know how to do out there, it's the most amazing, impressive cheesecake.
176
Rich, delicious, but so simple.
177
Work the bowl.
178
Lift the bowl to your advantage.
179
Really whisk.
180
Whisk, whisk, whisk.
181
Lovely.
182
Nice and creamy.
183
Now, get your eggs.
184
Add the eggs to the mixture bit by bit.
185
Doing it this way, it's more efficient.
186
A, you're incorporating a lot of air.
187
B, the mixture doesn't separate.
188
Blaster your egg.
189
Lovely.
190
Of course you can use an electric mixer, but why go to the gym where you can just make a cheesecake a day?
191
A cheesecake a day?
192
Keep the bingo wings away.
193
Now, couple of tablespoons of flour.
194
Give it a whisk.
195
Stop something going lumpy.
196
Now, I want to scent that cheesecake.
197
I've got the freshness, the zest of the lemon in there.
198
I want to sort of tart it up even more.
199
Fold in some fresh raspberries.
200
Sort of just mix them through.
201
Be careful not to crush them.
202
Then grease the cake tin with butter.
203
This will ensure your cheesecake slides out beautifully.
204
Get your mix.
205
Let that fall in.
206
Now take your cake tin and just tap it.
207
The mixture hits the bottom of the cake tin, the raspberries rise and you've got raspberries at the top, the middle and the bottom.
208
It also stops all those little pockets of air trapping underneath the mixture in the cake tin, so there's no holes in the cheesecake.
209
Now into the oven 180 degrees for 35 to 40 minutes.
210
Mmm, slightly soufflé'd up.
211
Pull off.
212
That's the colour I wanted on top.
213
And look at it.
214
It's one of the simplest, yet the most stylish cheesecakes anywhere.
215
Beautiful.
216
I'll see you next time.
アプリをダウンロード
話したすべての文をAIが採点
TRENDING
人気動画
このレッスンについて
このレッスンでは、カリスマシェフ、ゴードン・ラムゼイが手早く簡単に作れる絶品料理のレシピを紹介します。具体的には、アジア風の炒め麺と、残り物ポテトを活用したニョッキの作り方を学びます。料理の準備から調理のコツまで、細部にわたる説明は、単に料理のスキルだけでなく、英語学習者にとって非常に実践的な内容が詰まっています。
学習者が練習できること
- 語彙トピック: street food（ストリートフード）、staple（主食）、rehydrate（水で戻す）、wok（中華鍋）、fillet（切り身）、butterfly（観音開きにする）、rolling pin（麺棒）、slice（薄切りにする）、finely slice（みじん切りにする）、blanch（湯通しする）、sear off（焼き固める）、whisk（泡立てる）、distribution（分配）、ricer（ポテトマッシャー）、knead（こねる）、dough（生地）など、料理に関する具体的な単語や表現を豊富に習得できます。
- 文法パターン: レシピの説明であるため、命令形が多用されています。「Soak our noodles」（麺を戻す）、「Slice that off」（それを切り取る）、「Get everything organized」（全てを準備する）といった具体的な指示は、日常生活での指示や説明に役立つでしょう。また、食材や調理の状態を表す形容詞（nice and hot、very lean、crisper、fluffyなど）の使い方も豊富で、表現の幅を広げることができます。
- スピーキングの文脈: 調理の手順やコツを説明する場面で、明確かつ簡潔に情報を伝える方法を学ぶことができます。これは、プレゼンテーションや説明を行う際の英語スピーキング練習に非常に効果的です。
重要な語彙とフレーズ
- knock up a delicious dinner
（手早く美味しい夕食を作る）
「it's quick and easy to knock up a delicious dinner」のように使われ、手際よく食事を準備する際に役立つ口語表現です。 - rehydrate
（水分を補給する、水で戻す）
特に乾燥食品を水で元の状態に戻すことを指します。例:「soak and rehydrate 12 to 15 minutes」。 - butterfly the chicken
（鶏肉を観音開きにする）
「we call this butterfly in the chicken」と説明されているように、肉を薄く広げる特定の調理法を指す専門用語です。 - at your fingertips
（すぐ手の届くところに、準備万端で）
「everything needs to be at your fingertips」は、調理をスムーズに進めるために、全ての材料や道具がすぐに使える状態にあるべきだというニュアンスを表します。 - sear off
（表面を焼く、焼き固める）
「once you've started to sear off the chicken」のように、食材の表面を高温で短時間焼き、風味と食感を閉じ込める調理法を意味します。 - bring the dish together
（料理全体をまとめる、調和させる）
「you want the egg to sort of almost bring the dish together」のように、特定の材料が料理全体の味や食感を一つにまとめる役割を果たすことを表現します。 - knead the mixture into a dough
（混ぜたものをこねて生地にする）
パンやパスタの生地を作る際によく使われる表現で、材料をこねてなめらかな状態にする工程を指します。
この動画の練習のコツ
この動画は、ゴードン・ラムゼイ特有の流れるような話し方と詳細な説明が特徴で、英語の流暢さ向上を目指す方に最適です。以下の点を意識してシャドーイングや発音練習に取り組んでみてください。
- 話速とリズム: ラムゼイは比較的速いペースで話しますが、重要なポイントでは強調を置きます。まずは、彼の話すリズムとイントネーションを真似ることから始めましょう。特に、調理の手順を説明する部分では、文と文のつながりや、動詞の強調の仕方に注目してください。
- アクセントと発音: イギリス英語（スコットランド訛り）の特徴が強く出ています。例えば、「r」の音や母音の発音に注意しながら、彼の発音を忠実に模倣することで、発音練習の効果を高めることができます。特定の単語（例: "water"、"garlic"）の発音を繰り返し練習してみましょう。
- 語彙と表現の模倣: 「lovely」、「beautiful」、「crucial」といった彼が頻繁に使う感情的な表現や強調の仕方を自分のスピーキングにも取り入れることで、より自然で表現力豊かな英語を話せるようになります。料理に関する専門用語だけでなく、一般的な状況でも使えるフレーズも多いです。
- IELTS対策への応用: 料理という日常的なトピックは、IELTS対策のスピーキングテストPart 1やPart 2で出題される可能性があります。この動画で学んだ料理の語彙や手順説明のパターンは、そうした場面で具体的な説明をする際に非常に役立ちます。例えば、「好きな料理の作り方を説明する」といった課題に対して、この動画で得た表現を応用してみましょう。
- 具体的な練習方法:
- まず、字幕なしで動画全体を聞き、内容の大まかな流れを把握します。
- 次に、字幕付きで再度視聴し、聞き取れなかった単語やフレーズの意味を確認します。
- レシピの手順を説明する部分（「First off...」、「Next...」、「Then...」など）に焦点を当て、一時停止しながら少しずつシャドーイングを行います。
- 特に「鶏肉を薄く切るコツ」や「ニョッキの生地の作り方」など、具体的な手順を説明する箇所を選び、繰り返し練習することで、詳細を伝える英語スピーキング練習になります。
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。