Text 7367, 78 rader
Skriven 2006-11-07 00:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Misc. Commentary 548
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 IH> Oh we have no problem with getting pigs liver, it's FAR easier to find
 IH> than lamb, which we have to order specially though when we get it, it
 IH> comes at a ludicrously cheap price.

 IH> Maybe I should try some of the Chinese style recipes with it. 

Quite simple. There's the red-cook method, same as red-cooked
anything, and the stir-fry method, preferably including some
allium things as well as veggies of your choice. It may be a
good idea, depending on the age of your liver, to blanch it
first. Here, as I said, as the porkers are quite young, their
livers are not as full-flavored as perhaps your pigs' are.

 >Liquid smoke of course (as well as the marinade) is a compromise
 >for those who don't have smokehouses.
 IH> Indeed.

I used to use a Cameron smoker, which did provide an
authentic smoke flavor, but it also produced a meat that
was as much steamed as smoked. When the thing came out in
the '70s or '80s, with much hype from the Frugal Gourmet,
all sorts of recipes were devised for it; gradually, these
recipes began to call for a post-"smoking" finish in the
oven for real meats; and eventually people were reduced to
doing things like scallops and carrots in it.

Smoked salmon potato cakes
cat: starter
serves: 6

18 oz potatoes
1 oz butter
1 bn scallions; chopped
12 oz smoked salmon, cut into small slivers
;s&p
2 lg eggs
1 oz fresh Italian parsley; chopped
cayenne pepper; (optional)
1 lemon; zest of (optional)
;flour
;oil for frying
2 bn watercress for garnish

Smoked salmon and green onion potato cakes with dill aioli

Peel and boil potatoes, drain well, and set aside. Sweat scallions
in butter on low flame until tender; add salmon. Mix until salmon
is well incorporated, season. Off heat, add potato. Mash mixture
with fork until relatively smooth. Beat eggs and add with parsley
to mixture. Check seasoning, add lemon zest and add cayenne if
desired. With floured hands, shape mixture into cakes and roll in
flour. Deep fry in peanut oil until nicely browned.

Serve on a plate with watercress, lemon wedges, and dill aioli
drizzled on top. Serve with sliced grilled bread that has been
brushed with olive oil and rubbed with garlic.

Dill aioli
cat: sauce
servings: 6

2 egg yolks
1/2 lemon; juice of
1 ts water
1 ts garlic; minced
2 Tb fresh dill; minced
12 oz olive oil
;pepper

In a food processor blend the yolks with the lemon juice
and water. Add garlic and dill, and with machine running
slowly add olive oil until the sauce reaches the
consistency of mayonnaise. Season to taste.

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