Text 22341, 107 rader
Skriven 2007-11-05 21:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CHINESE WINE  71105
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 -=> Quoting Jim Weller to Glen Jamieson <=-
 
 GJ> but if in Chinese, anything would be possible.
 
 JW> Knowing them and their marketing integrity, the label probably says
 JW> "Genuine premium Bordeaux (and not that cheap shlock we bought a
 JW> supertanker of from Australia for 60 cents a liter last year.)"

 GJ> With the present drought of water and irrigated wine here it is not
 GJ> likely that we would ship tanker loads of cheap wine to China.

How quickly things change. Last year you did. Even Kevin couldn't
put a dint in that glut.

This next recipe only needs 5 oz.

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

     Title: [BFT] Shropshire Pie
Categories: British, Game
  Servings: 4

     50 g  Plain flour (2 oz)
    1/2 ts Mustard powder
    1/2 ts Ground nutmeg
      8    Rabbit joints, wiped
      3    Rashers Streaky bacon,
    rinded and cut into strips
      1    Onion, sliced
      1 sm Cooking apple, peeled, cored
    and sliced
      2 ts Currants, optional
      1    Bay leaf
      1    piece Lemon rind
    110 g  Fresh white bread crumbs
     25 g  Shredded suet (1 oz)
      2 TB Fresh parsley, chopped
    1/2 ts Fresh thyme, chopped
      1 ts Lemon zest
    Salt and black pepper
 pn Ground nutmeg
      1    Egg yolk
      2 ts Lemon juice
    300 ml Chicken stock (10 fl oz)
    150 ml Red wine (5 fl oz)
    225 g  Puff pastry (8 oz)
    Beaten egg, to glaze

This luxury rabbit pie dates from the eighteenth century. The
original recipe also contained oysters and artichoke bottoms.

Mix together the flour, mustard powder, nutmeg and seasoning. Coat
the rabbit joints and place in a 1.1-1.3 litre (2-2 1/2 pint) pie
dish.

Sprinkle over the bacon, onion and apple and currants, if desired,
then add the bay leaf and piece of lemon rind.

Mix together the bread crumbs, suet, thyme, lemon zest, seasoning,
nutmeg and half the parsley and bind with the egg yolk and lemon
juice. If the mixture is too dry, add a little stock. Form into
balls and place among the rabbit joints.

Sprinkle over the remaining pastry. Mix together the wine and stock
and pour over, half filling the pie dish. Reserve any excess liquid.

Preheat the oven to 220 C / 425 F / Gas 7.

Roll out the pastry on a lightly floured surface and use to cover
the pie, trimming the edges neatly and making a steam hole in the
centre. Decorate with leaves cut from the trimmings and glaze with
beaten egg.

Bake for 15-20 minutes then reduce the oven to 180 C / 350 F / Gas 4
and bake for a further 1 to 1 1/2 hours until golden, covering with
a piece of kitchen foil if the pastry appears to be browning too
quickly.

Before serving, heat any remaining liquid and pour into the pie
through the steam hole.

Serve with mashed or boiled potatoes, grilled mushrooms, carrots and
a green vegetable.

Chicken may be substituted for rabbit in this recipe. In which case,
white wine should replace the red and, at the end of the baking
time, a little warmed double cream should be poured into the pie
through the steam hole before serving. This makes a delicious pie,
though, of course, no longer a traditional Shropshire one.

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


MMMMM-------------------------------------------------



Cheers

YK Jim


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