Text 6796, 123 rader
Skriven 2006-10-21 14:04:12 av Ian Hoare (1:275/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Brit food
=====================
Hi JIM , 

 on Thu, 19 Oct 2006 22:25:00 -0400, you said:-

> IH> (I'm waiting patiently for
> IH> someone to do a food parcel of Smoked Arctic Char)

> Seriously, they would seize and destroy any home smoked product. I'll keep my
eyes open for a commercially prepared
>shrinkwrap product though.

Well.... if we've GOT to be serious.... I see no practicable way frankly. 

Although smoking is designed to conserve foodstuffs, and it usually follows
salting which is also designed to conserve, I'd be amazed if such produce
would withstand the rigours of a trip from Canada (especially the NW
Territories) to France. 

I'm not talking about customs here (it's amazing how things become
transmogrified into socks when they get packed in kraft paper), but the far
more important question of whether the socks would retain enough of their
qualities to be worth sending. After the changes in temperatures and
pressures of an intercontinental journey, I have my doubts.

As for home smoked stuff vs commercial vac packed, do you not have a
friendly butcher who could vac pack for you? We've just bought a vacuum food
saver type bag sealer and we're amazed at the advantages it has. Not that
I'm suggesting you do likewise, but here in France, our little local Auberge
has one, the St Jacques has a big commercial vacuum machine, as does the
Hotel Roche de Vic. In fact when we came across in 2003, we had vacuum
sealed all our commercially conserved jars of foie gras - just in case.

And if anyone wonders, yes I'd certainly smuggle perfectly safe, good and
edible foods that either carry a punitive rate of import duty, or are
restricted out of ludicrous politico-protectionist policies. And that into
or out of any country. The only thing that might discourage me would be any
putative risk of being caught and the attendant financial loss.  

Harrumph.

(When you make your own sausages, delicious dishes like this become
possible)
MMMMM----- Now You're Cooking! v5.74 [Meal-Master Export Format]

      Title: Cumberland Sausage With Red Wine, Rosemary And Lentils
 Categories: british, main dish, meats, pork, vegetables
      Yield: 4 servings

    225 g  lentils; puy or umbrian
      1 md onion; halved
      1 md carrot; halved
    750 g  cumberland sausage
      3 tb olive oil
    300 ml red wine
      2    cloves garlic; finely 
           -chopped
      2 md shallots; finely chopped
      2    sprigs of rosemary; leaves
      1 tb small fresh sage leaves; 
           -chopped
      1    red chilli; seeded and 
           -chopped
      6    pieces sun-dried tomatoes in
           - oil; drained- thin strips
    300 ml beef broth
      2 tb chopped flat leaf parsley
           salt
           freshly ground black pepper

1 Peel and halve carrot and onion and put into a pan with the lentils Cover
with cold water, bring to boil and cook until beginning to soften - about
20 mins or so. They'll be cooked further later so don't need to be fully
cooked at this stake. Don't completely flood with water, during cooking.,
but make sure the lentils are always just about covered. Once cooked, set a
sieve over a bowl and drain keeping cooking liquid. Separate onion and
carrot from lentils, chop finely and place in a small bowl.

2. In a smallish frying pan, reduce the wine by about 8 times. (from 300
mls to 45 for example). Tip into a small container and rinse the pan into
it.

3. Chop the shalloits, the garlic, the chilli (deseeded) and sage and place
them all in the bowl with the onion and carrot. Strip leaves from rosemary
and add them too. Cover and leave aside for later.

4. Pass two large metal skewers diagonally through the sausage to keep it
in place during cooking.

5. 40 minutes before serving.  brush the base of a large, deep frying pan
with a little oil and place it over medium heat. When hot, add the sausage
and fry it for 15-20 minutes, reducing heat slightly to maintain a steady
sizzle, and turning the  sausage  over from time to time, until nicely
browned on both sides and cooked through. Meanwhile, cut the sun dried
tomatoes into thin strips.

6. Transfer to a baking tray, cover loosely with foil and keep hot in a low
oven.

7. Pour the excess fat out of the pan, return the pan to the heat and add
the contents of the bowl to deglaze. Cook stirring continuously, until soft
and sllightly browned. Add the wine and the stock and bring to the boil.

8. Add the sun-dried tomatoes, lentils, and some salt and pepper and leave
to simmer gently untii the liquid has reduced slightly and the lentils are
tender. If the lentils can take a bit more liquid now's the time to add
some of their cooking juices.

9. Stir the chopped parsley into the lentils and spoon them into a warmed
shallow serving dish.

10. Put the Cumberland sausage on top, remove the skewers and serve.

Recipe IMH after Rick Stein

  Contributor:  scanned IMH

MMMMM


Bon appetit
Ian in Forges
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