Text 11942, 132 rader
Skriven 2008-08-12 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ALLEN PRUNTY
Ärende: Re: Picnic 2008 / 1
===========================
-=> Quoting Allen Prunty to Dale Shipp <=-

 AP> From what I have read about this picnic makes me wonder if this was a
 AP> picnic or a weekend glut-fest?

It's both! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Segment Fish Soup pt 1
 Categories: Chinese, Fish, Soups, Chicken, Fruit
      Yield: 7 Servings
 
           FLAVOURED WATER:
           Ginger- green, 5cm
           -peeled, sliced & bruised
      4    Onions- spring
           -clean/trim/cut 5cm &bruise
    125 ml Water- cold
    1/2 ts Vinegar- rice, red
           SOUP:
      3 lg Mushrooms- Chinese, dried
  1 3/4 l  Stock- chicken, clear
     25 g  Bamboo shoots
           -finely sliced lengthways
      8    Bok choy- leaves
           -about 5 to 7.5cm long
           -cleaned and stems trimmed
           Salt
      1 ts Oil- sesame
        pn Chinese five spice
           FISH PASTE:
    650 g  Fish- firm white fillets
           -unskinned
      2 ts Flour- cornflour
    1/2 ts Salt
    1/2 ts Sugar
    120 ml Egg whites
      1 tb Lard- melted & cooled
      2    Egg yolks- free-range
 
  Put the ginger & spring onion into a small bowl. Pour in the water.
  Add the red vinegar. Squeeze the ginger and spring onion together in
  the water. Leave for 2 hours. Strain, reserving the flavoured water.
  Put the mushrooms into a small bowl and cover with enough boiling
  water to allow them to double in bulk. Leave the mushrooms till plump
  and completely softened, 30 to 45 minutes. Drain and rinse under
  cold, running water to remove any grit. Trim away the stems, level
  with the caps. Cutting at a slight angle, cut the caps in half. Set
  aside.

  Pick over the fish fillets for any scales. Do not cut out the
  bones. Quickly rinse under cold, running water. Pat dry with paper
  towels. Holding one of the fillets at the tail, use a cleaver or
  large-bladed knife to scrape down the length of the fillet so the
  flesh comes away from the skin as a fine mash. Continue scraping
  but do not include the darker flesh near the skin. Repeat for all
  fillets. Weigh 450g of mashed fish for soup. Sprinkle a firm,
  solid chopping board with cornflour Place the 450g of mash on the
  chopping board. Using one or two cleavers, chop the fish mash to a
  puree. As you chop, gradually add 4 tbspns of the flavoured water.
  As you chop, the fish will spread out; scoop it up and turn it
  over on itself. Continue chopping until pureed.

  Put the fish puree into a large bowl. Add the salt, sugar and
  another 2 tbspns of the flavoured water. Using your hand, and
  beating in one direction only, vigorously beat the fish mixture
  until all water has been absorbed. Continue beating the mixture.
  As you beat, very gradually add all the egg white, then all the
  lard, to achieve a paste. Thoroughly combine the mixture after
  each addition of egg white and lard. Continue beating the fish
  paste. As you beat, repeatedly throw handfuls of the mixture
  against the side of the bowl. Beat the mixture until, when thrown
  against the side of the bowl, it no longer splatters. The paste
  will be very soft and loose. Heat the water for cooking; In a wok,
  heat 2 to 2 1/2 litres of water until tiny bubbles cling to the
  sides of wok. Adjust to maintain water at this temp.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Segment Fish Soup pt 2
 Categories: Chinese, Fish, Soups, Chicken, Fruit
      Yield: 7 Servings
 
           SHAPING THE PASTE

  Have a bowl of cold water beside you. Wet your hand. Take a small
  fistful of the paste. Hold your fist upright. Working up from your
  little finger, gradually tighten your fist. As you tighten your
  fist, the paste will be forced out through the small gap formed by
  your forefinger. As the mixture is forced out, brush your thumb
  across your forefinger to form the orange segment shape. As the
  orange segment shape emerges from your hand, use your other hand
  to scoop it up gently with a tablespoon and slip it into the
  heated water. Repeat the shaping process, dipping your hand in the
  water between each fistful, until 2/3 of the paste has been used
  up.

  NOTE: This shaping process may prove rather difficult for a novice
  & you may find simple ball shapes easier to make. Add the egg
  yolks to the remaining paste. Beat together until evenly coloured.
  Shape into segments, as before, & add to the heated water.
  Increase heat to medium, making sure that the water does not heat
  past a gentle simmer. Continue cooking until they float freely and
  are firm, but not tough, 4 to 5 minutes. As soon as they are
  cooked, quickly & carefully scoop up & place in large colander.
  Carefully rinse with cold, running water. Now put the segments
  into bowl of cold water. Set aside. SOUP; Pour stock into a wok.
  Taste & adjust seasoning. Heat until almost simmering. Drain
  segments & place in heated stock. Add mushrooms, bamboo shoots &
  bok choy. Drizzle over sesame oil. DO NOT STIR.

  TO SERVE; Immediately & carefully ladle soup into warmed tureen.
  Sprinkle over 5-spice powder & serve immediately.

  Recipe from: Yangzhou Culinary School
  From: Real Food of China
  By: Helen Clucas and Alan Lindsay
  From: Kevin Jcjd Symons
 
MMMMM

Cheers

YK Jim


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