Text 22199, 73 rader
Skriven 2007-11-02 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DANIEL PRATHER
Ärende: blubber
===============
-=> Quoting Daniel Prather to Michael Loo <=-

 DP> I do remember the Alaska episode of Bizarre Foods where he's eating
 DP> pieces of whale blubber that have been preserved in oil.  It was either
 DP> whale oil or seal oil, I can't remember which exactly.  But man, they
 DP> were pouring that stuff on everything, like it was a sauce or
 DP> something.
                        
Up north in the winter your appetite for fats increases if you spend
a lot of time outdoors. As an office worker who drives to work I'm
not really up for it but years ago when I was mine claims surveyor
in Labrador and living in a tent I was.

Liquid seal oil is used by the Inuit much like olive oil is by
Italians, for dipping. Only the Inuit dips meat and fish, not bread.
It's OK. Not all that different than dipping lobster in melted
butter. Muk tuk on the other hand takes getting used to although my
grandkids love it.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Pheasant With Chestnuts
Categories: British, Game
  Servings: 4

     25 g  Butter (1 oz)
      1 TB Vegetable oil
      2    Oven-ready pheasants,
           jointed
      2 md Onions, sliced
    225 g  Peeled chestnuts (8 oz)
      3 TB Plain flour
    450 ml Chicken stock (3/4 pint)
    150 ml Dry red wine (1/4 pint)
    1/2    Orange, zest and juice
      2 ts Redcurrant jelly
      1    Bouquet garni
           Fresh parsley, chopped

Pre-heat oven to 180 C / 350 F / Gas 4. Heat the butter and oil in a
large frying pan and fry the pheasant joints for about 5 minutes,
until browned. Remove from the pan and place in an ovenproof
casserole.

Fry the onions and chestnuts in the remaining oil and butter for a
few minutes until brown, then add to the pheasant.

Stir the flour into the fat in the pan and cook, stirring for 2-3
minutes. Remove from the heat and gradually stir in the stock and
wine. Bring to the boil, stirring continuously, until thickened and
smooth. Pour over the pheasant in the casserole. Add the orange zest
and juice, redcurrant jelly and bouquet garni. Cover the casserole
and bake for about 1 hour or until the pheasant is tender. Remove
the bouquet garni before serving, garnished with parsley.

The Great British Kitchen On-line Cookbook
The British Food Trust


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Cheers

YK Jim


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