Text 6095, 111 rader
Skriven 2006-10-01 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Brit food 333
=====================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> food on offer at most of Scotland's restaurants as "pretty dire".

 ML> Until maybe the beginning of the last century, Scottish food was
 ML> considered much superior to English, the hypothesis being that
 ML> the traditional alliance of the Scots and the French rubbed off
 ML> in the cultural arena (which doesn't explain Scottish music).

Certainly, the goal of every upper class English household in the 19th
century was to employ a French cook.

 ML> Anyhow, the English complaining about Scots food is definitely
 ML> a pot and kettle situation.

It did make me smirk.

 ML> I was surprised by the quality of Scottish ingredients and
 ML> the poorness of its treatment.

 ML> Speaking of which, the best food I had in Scotland (aside
 ML> from what was cooked at Dalcross Castle by either myself
 ML> or the Filipina housemaid) was haggis.

Haggis is a very underrated food; I like it.

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

     Title: BFT Christmas Cold Spiced Beef And Hot Soup
Categories: Scottish, Beef, Soups
  Servings: 12

   2.75 kg Skirt of beef, boned &
           rolled (6 lb)
    225 g  Salt (8 oz)
      2 ts Ground black pepper
      1 ts Ground cloves
      1 ts Dried thyme
      1 ts Dried marjoram
      1 ts Cayenne pepper
      1 ts Paprika
    450 g  Carrots, sliced (1 lb)
    450 g  Onions, quartered (1 lb)
      1    Head Celery, cut in 5 cm
           lengths
      3 TB Whisky (optional)
           GARNISH:
    225 g  Gherkins, finely sliced

In the lowlands of Scotland, spiced beef was often prepared in large
households as a standby which could be served to unexpected visitors at
Christmas or New Year. Skirt of beef was generally used, boned and
rolled by the butcher, but topside or silverside, though more expensive,
can be used without rolling if more convenient. With these, there is, of
course, no waste.

Reserve bones and trimmings of beef.

Lay the skirt of beef out flat, skin downward and rub in most of the
salt. If using topside or silverside, cut 3 slashes about 1 cm deep into
the top and rub in salt in the same way. Leave the meat to stand in the
refrigerator overnight.

The next day, drain off all the liquid and wipe the meat, removing any
surface salt. Mix together all the herbs and spices and rub them into
the meat, particularly into the slashes in the topside. Roll the skirt
up tightly and tie with string in 3 or 4 places. (Topside needs no
tying.)

Put the reserved bones and trimmings into a large, heavy pan. Place the
beef on top, pour in enough cold water to cover and bring slowly to the
boil. Remove the scum, cover the pan and simmer gently for 1 1/2 hours.

Remove and discard the bones and trimmings. Add all the vegetables,
bring to the boil again and simmer for another 1 1/2 hours.

Lift out the meat and put it on a large flat dish. Put a board or a
plate on top of it and weights on top. Allow to cool in the refrigerator
for about 1 hour.

Measure 600 ml (1 pint) of the stock and boil, uncovered in a small
saucepan until reduced by half. Allow to cool and reserve for garnish.

Skim the remaining stock for soup. Strain the vegetables and put them
through a sieve or food processor. Stir into the stock and taste for
seasoning. Add 2-3 tablespoons of whisky if liked.

When the beef is almost cold remove the weights and plate and garnish
the meat with finely sliced gherkins. Pour the reduced stock very gently
over the beef so that the pattern of the gherkins is not disturbed. If
the stock has already begun to gel, melt gently until it will pour.
refrigerate the garnished beef for at least another 2 hours. The beef
will keep well in the refrigerator for 4 days.

Instead of Skirt of beef try 1.75 kg (4 lb) topside or silverside

From: The British Food Trust
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The Irish gave the bagpipes to the Scots as a joke who didn't get it.
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