Text 32857, 68 rader
Skriven 2009-12-29 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Learning the rules
==========================
-=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Your country is quite strange in many ways, as compared with the rest
 GJ> of the civilized world...
 GJ> there are the strange customs regarding the sale of alcohol.

 DD> Don't be such a chauvinistic prick, old sod! Your whining begins to
 DD> sound like the stereotypical "Ugly American" tourist who can't
 DD> understand why things are different when s/he travel's.

You've been TROLLED!


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Norfolk Turkey Breast With Asparagus
Categories: British
  Servings: 4

    225 g  Thin asparagus stalks,
           trimmed to length
      2 x  225 Gram Turkey breast
           fillets, skinned & halved
      2 TB Plain flour
     15 g  Butter
      1 TB Vegetable oil
    300 ml Chicken stock
      1 ts Fresh sage
      2 TB Dry white wine
    150 ml Soured cream

This recipe combines two of East Anglia's most celebrated products.
Norfolk has long been an important turkey farming centre and the
small joints and breasts that are readily available mean that the
meat can be served at any time of year. Choose thin sprue asparagus
for this dish.

Cut off the asparagus tips and cut the stalks into 3 pieces. 

Bat out each turkey breast slightly with a rolling pin or meat
mallet. Coat in the flour, shaking off any excess.

Heat the butter and oil in a large frying pan and fry the turkey
until lightly browned on both sides. Add the stock, asparagus
stalks, reserving the tips, the sage and the wine. Cover and cook
gently for 15-20 minutes, until tender.

Five minutes before the end of the cooking time, add the reserved
asparagus tips and the cream.


  From: The Great British Kitchen       
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Daylight savings time? Who the hell needs that! -Sask.

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