Text 20322, 71 rader
Skriven 2009-02-01 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: old stuff 151
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Parsley?

 JW> I often add unauthorized flavourings but my ancestors' ghosts
 JW> undoubted get perturbed.

 ML> If your ancestors had the wherewithal,

They (the Cornish ones) did.

 ML> they'd probably have
 ML> used the unauthorized flavorings as well.

They didn't! Not in pasties. But they did have good beef.

 ML> Given what any sane
 ML> person would do after encountering a clove of garlic

No garlic, but they were big on leeks, like the Welsh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Chicken-Leek Pie
 Categories: Irish, Chicken, Pies
      Yield: 4 Servings
 
     12    Inch pie pastry
      1    Chicken, about 4 lb*
      4    1 inch-thick Slices ham
           Steak
      4 lg Leeks, cleaned/chopped
      1 lg Onion, chopped
           Salt and pepper
    1/2 ts Ground mace or nutmeg
      2 c  Chicken stock
      1 c  Heavy cream
 
  *Jointed, chopped, skinned and de-boned and cooked with salt,
  garlic, sage, 1 stalk chopped celery, and 1 chopped onion.
  
  In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the
  ham, leeks and onion or shallot, adding the mace, nutmeg and
  seasoning, then repeating the layers until the dish is full. Add
  the stock, then dampen the edges of the dish before rolling out
  the pastry to the required size. Place the pastry over the pie and
  press the edges down well. Crimp them with a fork. Make a small
  hole in the center. Roll out the scraps of pastry and form a leaf
  or rosette for the top. Place this very lightly over the small
  hole. Brush the pastry with milk, and bake at moderate heat, 350F,
  for 25-30 minutes. Cover the pastry with damp greaseproof paper
  when partially cooked if the top seems to be getting too brown.
  Gently heat the cream. When pie is cooked, remove from oven.
  Carefully lift off the rosette and pour the cream in through the
  hole. Put back the rosette and serve. (This pie forms a delicious
  soft jelly when cold.)

  From: "Patricia Plummer"
 
MMMMM

Cheers

YK Jim

... I can't understand it. I can't even understand the people who can
... understand it.

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