Text 32193, 115 rader
Skriven 2009-12-13 20:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Michael Smith
=====================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> I'm downloading about half of
 JW> them and formatting them for our eventual enjoyment here.

 DS> When you are done, will you have a file that can be emailed?  Gail
 DS> would like to have them.

I shall, if I remember. So far I have only done recipes starting
with A and B. I got side tracked and it may be a while before I get
to the rest of the alphabet.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Ale Braised Chicken, Barley Sausage & Tomato Compote
 Categories: Canadian, Chicken
      Yield: 4 servings
 
           THE ALE BRAISED CHICKEN:
      3 lb Chicken
      4 tb Butter
      1 c  Chopped onion
      1 c  Chopped carrot
      1 c  Chopped celery
      1    Bottle of flavorful ale
      4 lg Fresh oregano sprigs
      4 cl garlic
      2    Bay leaves
           Several cups of chicken
           Broth
           Salt and pepper
           THE BARLEY SAUSAGE:
      6 oz Chicken breast, diced, with
           -skin (the first reserved
           -chicken breast)
      1 c  Cooked barley
    1/2 c  Grated parmesan cheese
      1 c  Oregano leaves
           Salt and pepper
           THE GARLIC BRAISED TOMATO:
      2 lg Tomatoes, about one pound
      1 c  Sliced onion
      8    Garlic cloves
      2    Bay leaves
           Several sprigs of oregano
           Extra virgin olive oil
           THE TOMATO COMPOTE:
      1 c  Quartered cherry tomatoes
      2 tb Minced red onions
    1/2 c  Chopped fresh oregano
      1 tb Red wine vinegar
      1 tb Extra virgin olive oil
           Salt and pepper to taste
           THE MALT GLAZED CHICKEN:
    1/2 c  Barley malt extract
      1 tb Cayenne hot sauce (Tabasco)
      1    Six ounce chicken breast
           (the second reserved breast)
 
  Ale Braised Chicken with Malt Glaze, Barley Sausage, Garlic
  Braised Tomato and Tomato Oregano Compote
  
  The Ale Braised Chicken: Cut the legs off the chicken. Reserve the
  remaining chicken. Trim off any overhanging skin from the legs.
  Brown the legs in the butter using a medium thick-bottomed pot
  over a medium heat. Continue browning until all sides of the
  chicken legs are an even golden brown. Remove the legs from the
  butter and let rest briefly. Add the onion, carrot and celery to
  the butter and stir for a few moments until their aromas are
  evident. Return the legs to the pot and add the ale, oregano,
  garlic and bay leaf. Add enough chicken broth to just cover the
  chicken legs. Braise the chicken legs until tender. Bring the
  liquid to a simmer, cover the pot with a tight fitting lid and
  continue simmering until a fork inserted into the legs meets no
  resistance. Keep the broth at just barely a simmer. This will take
  about an hour and a half to two hours.
  
  When you are ready to serve the legs remove them from the broth
  with a perforated spoon. Carefully coax out the three bones, two
  in the leg and a third in the thigh. Be sure to remove any knuckle
  cartilage pieces that may be left behind. Serve immediately.
  
  The Barley Sausage: In a food processor combine all the
  ingredients until a smooth texture is reached. The barley may
  still be slightly lumpy. Place the mixture in a piping bag. Spread
  a sheet of large plastic wrap out on a just-moistened work surface
  and pipe out a large bead of the sausage filling. Leave several
  inches of plastic wrap empty on either side of the sausage. Roll
  up the plastic wrap carefully, try to avoid forming any air
  bubbles inside the plastic. Grasp both ends of the plastic wrap
  and twirl the works repeatedly until the plastic tightens around
  the sausage. If any air pockets form prick them with a pin. Ties
  off both ends of the plastic then tie off the sausage at regular
  intervals forming links. Poach the plastic wrapped links in
  simmering water for five to seven minutes, depending on their
  thickness. Just cook them through, then cool the sausages.
  
  Cut off the plastic wrap and squeeze out the sausages. When ready
  to serve quickly reheat them by browning them in a bit of butter
  until heated through. Serve immediately.
  
  Recipe by: Michael Smith, Chef at Large
 
-----

Cheers

YK Jim


... It costs only slightly less than a bank bailout.

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