Text 2910, 82 rader
Skriven 2006-07-05 21:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Some Vegan Thoughts
===========================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I guess Vegans are dainty folk.

 DS> It's malnutrition.

Lack of Vitamin P.

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

     Title: Langoustine Tails With Peas And Ham With Claw Meat Ravioli
Categories: French, Lobster, Ham
  Servings: 4

      8    langoustines
           Tomato ravioli dough
    125 g  flour
    125 g  wheat flour
      4    egg yolks
      1    whole egg
      1 TB olive oil
      1 TB tomato concentrate
           Ravioli filling:
     50 g  shiitake mushrooms
     50 g  dried ham
     50 g  spinach
           Meat from the langoustine
           claws
           Creamed pea mixture:
    100 g   fresh peas
      5 g   finely chopped
           shallot
     25 g  smoked pork rind
     50 ml chicken stock
    100 ml 35% cream or creme fraiche
           Garnish:
     50 g  fresh shelled peas
     50 g  dried ham, cut into
           sm dice

Sauteed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato
Ravioli

Method: Cook the langoustine claws for one minutes, then cool. Make a
stock with the heads.

Making the ravioli filling: Shell the claws. Reduce the langoustine
stock. Make mushroom duxelles with the shiitake mushrooms. Cut the dried
ham into small cubes. Chop the spinach. Combine all the ingredients and
season with salt and pepper. Roll out the dough, place the filling in
the centre and cut out the ravioli.

Creamed pea mixture: Saute the shallot with the pork rind, then add the
chicken stock. Bring to a boil. Add the cream, them place the mixture
into a blender with the peas.

Presentation: Season the langoustines with salt and pepper and saute in
olive oil. Cook the ravioli in salted water. Arrange the langoustines
and ravioli on plates as in the photo; add the pea and dried ham garnish
and finish with the creamed pea mixture that has been whipped in the
blender.

Philippe Chevrier
Domaine de Chateauvieux
Switzerland


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Cheers

Jim, in Yellowknife




... You'll show those gul-dang tofu-suckin' beef-hatin' vegans.
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