Text 540, 89 rader
Skriven 2006-04-18 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: beer tasted bloody good
===============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> after a 1500 km drive through the desert from Adelaide in 45C
 GJ> (113F) heat.  That beer tasted bloody good, mate!

How'd you like to star in a TV beer commercial? For 10% I could set it
up.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Vegetarian Antipasto
 Categories: Chinese, Fruits, Chilies, Vegetarian, Nuts
      Yield: 1 Servings
 
           VEGETARIAN SPRING ROLL:
      2    Parts chilli paste with
      1    Part sweet chilli sauce
      6    Oyster mushrooms
           Heaped plate peeled carrot
           -strips
      1    Bowl grated cucumber
      1 bn flowering chives
      1 pk Rice paper
     10    Mint leaves
      1    Sprigs fresh coriander
           Spinach roll
      2    Chinese cabbage leaves
      4 oz Soy sauce
      3 lg Spinach leaves
      1 ts Sugar
      1 tb Roasted sesame seeds
           Sesame oil
           PAPAYA SALAD:
    1/2    Papaya
      1 ts Caster sugar
      3 tb Garlic
      1 tb Lemon juice
      3 tb Soy sauce
      1 tb Diced tomato
      1 tb Roasted peanuts
      2    Chillies; 1 red 1 green
      6    Chinese long beans
 
  Blanch chives for 2 minutes in boiling salty water, then half of the
  peeled strips of carrot. Clean mushrooms, remove stems and cut finely.
  Cut up mint leaves and sprig of coriander and mix with chopped
  mushrooms. Mix chilli paste.
  
  Put rice paper in warm water to soften. Chop up blanched chives
  leaving some long strands aside. Put cucumber in a bowl with mushrooms
  and carrots. Smooth chilli paste over flattened rice paper. Sprinkle
  vegetable mix and tomato on top with long chive stick at one end. Roll
  into spring roll.
  
  Blanch spinach leaves in salty boiling water and then the cabbage
  leaves. Mix soy sauce, sugar and sesame oil. Whisk, then add sesame
  seeds. Take the ribs off the blanched spinach leaves, then hold
  together and squeeze into a tube. Cut in half.
  
  Dry off blanched cabbage leaves with kitchen paper. In each one, place
  spinach tube and roll. Trim off ends. Cut roll in half and dribble
  over dressing, sprinkling roasted sesame seeds on top.
  
  Cut beans into inch lengths then blanche for 3-4 minutes. Scoop out
  papaya seeds and then peel off skin. Grate and place in a bowl. In a
  mortar, make paste by crushing garlic, chillies, peanuts and a pinch
  of salt. Put blanched cut beans with papaya and mix in paste. Add
  sugar, soy sauce and lemon juice and stir.
  
  For presentation, place a Chinese cabbage leaf on a plate and spoon on
  the papaya salad. Sprinkle on some diced tomato. On the side place
  vegetarian spring roll which will have dressing and roasted sesame
  seeds dribbled and sprinkled over.
 
MMMMM
 

Cheers

Jim, in Yellowknife




... Drink it? My god, no! You're lucky we let you look at it!
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