Text 3039, 86 rader
Skriven 2008-02-26 01:51:34 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NEW STUFF 2  80225
==========================
 -=> Quoting Jim Weller to All <=-

 JW> Glen, what do you think?

 JW> Title: Javanese Chicken Curry - Tested
 JW> Categories: Indonesian, Chicken, Curries
 JW> Servings: 4

I think that is far more genuine Javanese than some of the other stuff
you posted.  All the ingredients are what I would expect to find in
Java.  One small difference would be that palm oil would be more likely
to be used (and would taste better) than peanut oil.

BTW, my computer has been out of action for a couple of days, but today
Kevin came to join in a crocodile cooking, and after consuming a couple
of litres of rough red, he attacked my computer, hitting it and shaking
wires, and it magically came to life, allowing me to catch up with Echo
stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SMOKED CROCODILE SALAD WITH RYE BERRY VINAIGRETTE
 Categories: Mains, Seafoods, Aboriginal, Australian
      Yield: 4 servings
 
      1 lg Crocodile tail fillet; OR
           ; trimmed, cut in half
      2 kg ; chicken fillet
    1/2 c  Salt
      1 c  Sugar
      2 tb Wattle seed
      1 pk Sawdust; 4 smoking
           ; SALAD
      1    Lettuce
      2    Tomatoes; sl or wedge
      1 sm Cucumbers; sl thin
      1    Lemons; in wedges
           ; DRESSING
    1/2 c  Vinegar- white wine
    1/2 c  Olive oil; OR
    1/2 c  ; canola oil
      2    Limes- bush; juice of
    1/2 c  Rye berries; mixed, OR
    1/2 c  ; wild berries in season
      3 tb Sugar
           Salt and pepper
 
  Smoking is a popular way of cooking bush meat. Sometimes the meat can
  be skewered on green sticks & placed around hot smouldering coals &
  eaten as it cooks. It suits family social activities on weekends &
  keeps the children busy. The dressing can also be made using other
  bush foods like wild plum and bush tomatoes. If using kakadu or billy
  goat plum use extra sugar as this fruit is quite tangy.
  
  Pat dry crocodile fillet with paper towel.
  
  Mix salt, sugar & wattle seeds together & place liberal amounts on
  both sides of the fillet. Place on tray & set aside for an hour to
  cure meat & improve flavour.
  
  Fill the sawdust tray & place fillet on smoke box rack. Place the box
  over a small fire (better done outside). Sawdust will smoulder,
  cooking & smoking the crocodile fillets till golden brown. Smoking
  can take up to 25 minutes. Set aside to cool.
  
  In a bowl, whisk or beat vinegar, oil & lime juice till mixture
  thickens. Add berries & sugar. Season with salt & pepper & let stand
  for an hour to enhance the berry flavours.
  
  Wash & drain the lettuce, tear into bite-size pieces. Arrange lettuce,
  tomatoes & cucumber on a plate. Cut crocodile tail into hand-size
  fillets, place on top.
  
  Pour liberal amounts of dressing over the dish. Garnish with lemon
  wedges.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)