Text 6582, 77 rader
Skriven 2006-10-15 20:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Coriander?
==================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: BFT Chilled Cucumber And Coriander Soup
 JW> 3 TB Fresh coriander leaves,

 GJ> I would not have thought that coriander was a traditional British
 GJ> herb ingredient?

I don't think it is either. Coriander seed in meat dishes and pickling
spice yes, cilantro leaves, no. Of course it finds it's way into modern
dishes.

 GJ> 1/2 ts Tai luk; *
 GJ> (I've no idea what this is IMH)

I researched that the last time I saw that recipe; it's an inside joke,
apparently Tai Luk means mainland China.

But here it (coriander) is again...

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

     Title: BFT Mulligatawny Soup
Categories: British, Soups
  Servings: 6

    450 g  Mixed vegetables, Use a
           selection of root vegetables
           mushrooms, onions etc. (1
           lb)
    1.4 l  Chicken or vegetable stock
           (2 1/2 pints)
      1    Clove Garlic, crushed
      1    Sprig Coriander leaves, as
           garnish
      2 TB Ghee or vegetable oil
      1 md Onion, finely chopped
      4 ts Curry powder
      3 TB Plain flour
    150 ml Double cream ( 1/4 pint)
      1 ts Chopped coriander

This famous soup is a legacy from the Raj, when Britain ruled India
under the Viceroy. It was created in the 18th century by southern Indian
cooks to serve to the sahibs (their masters). Unfortunately, many
bastardised versions are sold in Britain's numerous Indian restaurants.
This version is much closer to the original. The strength of the curry
powder is up to you.

Place the vegetables, stock, garlic and coriander sprig in a large pan.
Bring to the boil, cover and simmer for 45 minutes until the vegetables
are tender. Liquidise and re-heat gently.

Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10
minutes, stirring constantly until golden.

Stir in the curry powder and flour and stir fry for a minute. Add this
mixture to the soup.

Simmer the soup until it is thickened, then add the cream and chopped
coriander leaves.

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

Cheers

Jim, in Yellowknife




... There is research in Edinburgh to make deep fried battered cilantro.
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