Text 13424, 184 rader
Skriven 2007-03-25 19:37:16 av Ian Hoare
Kommentar till en text av ELEANOR CREIGHTON
Ärende: Re: The bastids!
========================
Salut/Hi ELEANOR CREIGHTON,
le/on Sun, 25 Mar 2007 00:11:00 -0400, tu disais/you said:-
>Bonjour Ian.
>It is nice to come back to the old echos again. It is a nice relaxing break
>from the studying and homework.
Oh my goodness.... it's a looooonnnngggg time since I did any studying,
though I don't think I ever stop learning. Today for example, we cooked a
first for me, which was a pigeon pie. Yummy.
>My other half told me his mother a british war bride refrigerated her honey
>Personally I like my honey in liquid format
One can get solid honeys without having to refrigerate them if one really
wants to, though I agree with you that I prefer them liquid. I don't know
how you could tactfully tell your OH that british culinary expertise just
after the war was at its complete nadir!! To put it tactlessly - his mum was
sadly mistaken! Unless of course all she'd ever known was synthetic honey.
That's possible I guess.
>delicious) Je remarque que tu souvien Je parle en francais. I would love to
>converse in French. My home email is eacreighton@shaw.ca
I'm afraid that although I do it, I make loads of mistakes and it takes me
for ever, because every accented letter has to be done via CTRL and the
numeric keypad! I've virtually stopped posting on most french language echos
and newsgroups, because I make such a mess of it!
here's what we did to make our pigeon pie.
@@@@@ Now You're Cooking! Export Format
Pigeon Pie (Ian's 1st try)
beef, casseroles, game, main dish, pies
english
50 g streaky bacon; diced
25 g bacon fat
175 g rump steak; weighed trimmed
110 g sausagemeat; shaped in balls
plain flour
2 ea pigeons
1 tablespoon seasoned flour
pepper and salt; to taste
1/2 med onion; finely chopped
rich stock
1/2 teaspoon worcestershire sauce
1/2 teaspoon mushroom ketchup.
1 tablespoon parsley; finely chopped
1 sprig thyme; leaves only
rough puff pastry
1 tablespoon cognac
2 tablespoon port
125 g mushrooms; (chanterelle if poss)
200 g flaky pastry; (wt of flour)
----For stock----
2 ea pigeon carcases; cut up
steak trimmings
1 med onion; sliced
1 small carrot; peeled and diced
1/2 stalk celery; in pieces
3/4 litre light stock; unsalted
1 ea bouquet garni; parsley, bay thyme
1. Advance preparation. Remove the breasts from the carcases and skin them.
Set aside in the fridge. Remove the thighs and set them aside with the
breasts. Cut up the remaining parts of the carcases. Trim the steak,
removing all the fat and gristle. Cut these into chunks and put with the
carcase. Put the steak with the pigeon breasts. Cut the bacon unto cubes,
(lardons).
2. Make the stock. Fry the carcases and beef trimmings, together with the
flavouring vegetables, add the light stock, and the bouquet garni. Simmer 3
or 4 hours, defat and strain, before reducing fairly heavily as required
to make a rich concentrated stock.
3. Fry the lardons in a small frying pan, with the melted bacon fat. When
they are lightly coloured and have rendered off their fat, remove and set
aside. Meanwhile, make the sausagemeat into smallish balls about 15 g each.
Dredge with a little flour and roll them in it. Now fry them in the same
fat in the pan, until lightly coloured - they'll cook more later. Remove
from the heat.
4. Remove the meats from the fridge and cut the breasts into smallish cubes
- about 6 or so per breast. Slice the steak thinly (abt 5mm) and cut into
pieces about 25mm by 50mm. Put the seasoned flour into a large polybag, and
then add the steak. Shake well to coat evenly, remove and add to the pan,
(enough to make one layer). Fry over fairly high heat till coloured
lightly. Turn over and repeat. Remove and set aside with the lardons.
Repeat until all the steak is coloured. Add the pigeon cubes in turn to the
flour, shake well to coat and then fry them in turn till lightly coloured.
Set aside with other meats. Pour off most of the fat, leavng enough to
sweat the onion. Add the chopped onion, therefore, and sweat, covered,
about 10 minutes. Remove cover and turn up the heat a little - cook till
very lightly coloured. Remove from the pan. Over high heat, add the meats
to the pan and when sizzling, flame with the cognac and then with the port.
Pour over a little stock, add the onions, the worcestershire sauce, the
(opt) mushroom ketchup, and then add enough stock nearly to cover. Add the
parsley and thyme. Bring to the boil . Cover, and turn the heat to minimum.
Simmer an hour.
5. Meanwhile trim, clean and prepare the mushrooms slicing or quartering as
required. Sweat them lightly in a little butter and set aside with the
meatballs.
6. Make the flaky pastry, using the weight of flour shown and half its
weight of butter/fat as usual. Set aside.
7. When the meats have had an hour's simmering, add the sausagemeat balls
and mushrooms. Bring to the boil again and add a little more stock if
needed to bring the level to just below the top again. Simmer a further 30
minutes. Check that the meats are tender. Finally correct the seasoning.
Extra salt is unlikely, with both the bacon and sausagemeat providing it.
Put the meat mixture into a suitably sized oval pie dish, with a pie
funnel. Ideally allow to cool before covering with pastry.
8. Place a border of pastry around the edge of the dish and put on the
pastry lid. Glaze crust with egg yolk. Make holes in the centre to let out
the steam.
9. Cook in a preheated hot oven 200°C (400°F) 15 minutes or so to set the
pastry, and then turn the heat down to 180°C (350°F) and cook for a further
20 minutes or so. Serve piping hot with potatoes and vegetables.
Recipe IMH loosely based on one by Hammergun.
Contributor: Typos IMH
Yield: 3 servings.
Preparation Time: 2:30
** Exported from Now You're Cooking! v5.77 **
>
>
> IH> le/on Tue, 20 Mar 2007 20:39:00 -0400, tu disais/you said:-
>
> > DS> I suggest that you start heavily starching his underwear, so that
> > DS> they're stiff and scratchy. When he complains, just tell him that
> > DS> the stiffness will go away during the day as the starch softens
> > DS> from wear. Just like the crystals in the honey go away when it's
> > DS> warmed.
> >
> > DS> He might say something like, "But my underwear doesnt need starch!"
> > DS> and you can reply, "And honey doesn't need refrigeration, but there
> > DS> you are."
>
> > -=> Quoting Dave Sacerdote to Eleanor Creighton <=-
> >EC That is a nasty thought
>
> IH> Not really! An entirely appropriate response. There's absolutely no
> IH> need to keep honey in the fridge. The only thing wrong with Dave's
> IH> sugggestion is that it involves more work for you. I'm trying hard to
> IH> think of something that you could do that involved _less_ work for you.
>
> IH> (Oh... a good occasion to say "welcome back".)
> IH> --
> IH> All the Best
> IH> Ian Hoare
> IH> http://www.souvigne.com
> IH> mailbox full to avoid spam. try me at website
> IH> -!- Platinum Xpress/Win/WINServer v3.0pr5a
> IH> ! Origin: FidoTel & QWK on the Web! www.fidotel.com (1:275/311)
>
>
>
>.. Canadians can say "Worcestershire sauce" correctly.
>___ Blue Wave/386 v2.30
>--- Platinum Xpress/Win/WINServer v3.0pr5
> * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website
--- Platinum Xpress/Win/WINServer v3.0pr5a
* Origin: FidoTel & QWK on the Web! www.fidotel.com (1:275/311)
|