Text 21370, 92 rader
Skriven 2009-02-28 13:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Neekha cooks!
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> On a related note she doesn't like to read and follow recipes

I've discovered she doesn't want recipes from me or my massive MM
database. But she is quite happy to consult a cookbook called
"Cookie Mania" that she discovered on her own, so she has ownership
in it.

BTW I can recommend the book to all. It is most excellent.

 JW> or take tips from older more experienced cooks

She accepts one tip per day. Anything more than that is "nagging".

 JW> stir fried lettuce in butter with Italian seasonings gets a a D- 

 DS> Wrong kind of lettuce [g].  Escarole might have worked very well that
 DS> way.

We have escarole in the fridge and she figured that out the very next
day.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chestnut-Stuffed Beef Olives
 Categories: British, Beef, Steak, Ham, Nuts
      Yield: 4 Servings
 
           STUFFING:
     85 g  White breadcrumbs
     40 g  Suet
     90 ml Fresh parsley; finely
           -chopped
           Grated zest of 1 lemon
    115 g  Canned Bridge House Peeled
           -Chestnuts; roughly chopped
      8    Salad onions; trimmed and
           -finely chopped
           Salt and freshly ground
           -black pepper
      2 md Eggs; beaten
    250 g  pack Aberdeen Angus
           -pre-cut sandwich steaks
      4 sl Waitrose Brunswick Smoked
           -Ham; cut in half widthways
    350 g  Onions; sliced
     30 ml Olive oil
    350 g  Mushrooms; sliced
      5 ml Brown sugar
     30 ml Plain flour
    150 ml Guinness
    1/2    Waitrose Beef Stock Cube;
           -dissolved in
    150 ml boiling water
 
  Stuffing: combine the breadcrumbs, suet, parsley, lemon zest,
  chestnuts, salad onions and seasoning. Stir in the eggs to bind
  the mixture.
  
  Lay a piece of ham on each steak. Spread with the stuffing, roll
  up and secure with a cocktail stick. Place in a casserole dish and
  season.
  
  Lightly fry the onions in the oil for 5 minutes. Add the mushrooms
  and fry for a further 3 minutes. Stir in the sugar then the flour
  and cook for 1 minute. Add the Guinness and the stock and bring to
  the boil, stirring.
  
  Pour over the meat. Cover and cook in a preheated oven 180ºC,
  350ºF, gas mark 4 for 2 hours, turning the meat occasionally.
  
  Remove the cocktail sticks and serve the beef olives with
  mustard-flavoured mashed potato and vegetables.
  
  NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside.
  The cattle are reared on selected farms using the highest
  standards of animal husbandry.
  
MMMMM

Cheers

YK Jim


... it is in their DNA to be independent.

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