Text 34138, 91 rader
Skriven 2010-01-30 18:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AGE 757  00129
======================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I have been reading a study on relationships between Australians aged
 GJ> between 60 and 92.  Most became "intimate" between 1 and 9 weeks from
 GJ> first meeting.

All of them? With everybody? The married ones too? What a country!

 GJ> Are the hospital medicinal wines any good?

You're kidding, right? In a New England hospital funded by the
descendants of Puritans?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Saddle of Lamb
 Categories: Lamb, Offal, Bacon, Australian, Dairy
      Yield: 6 Servings
 
      1    Saddle of lamb, boned,
           Trimmed, tied and bones
           Reserved
           Vegetable oil
           Salt and pepper
           OFFAL BROCHETTE:
      2    Lamb kidneys, membranes
           Removed and each cut into 3
           Pieces
      3    Sweetbreads, blanched, skin
           And outer membranes removed
           And
           Cut into 2 pieces
      6    10cm strips thinly sliced
           Bacon, parcooked
      1    Red capsicum, seeds and
           Membranes removed and cut
           Into 12 2 cm squares
           Vegetable oil
           ANCHOVY SAUCE:
           Lamb saddle bone
     60 g  Garlic, chopped
     60 ml Olive oil
    475 ml Water
    100 g  West Australian anchovies,
           Drained and chopped finely
     35 ml Cream
     30 g  Butter
 
  To cook the lamb: heat a little vegetable oil in a frying pan and
  cook the saddle over medium heat until all the surface is sealed
  and lightly browned.  Season with salt and pepper to taste and
  roast in a preheated 200'C oven for approximately 35 minutes or to
  your liking.  Allow the lamb to rest in a warm place for 10
  minutes before slicing.
  
  To cook the offal brochettes: take six wooden skewers and on each
  place a capsicum square, add a bacon strip and alternate with a
  piece of kidney and sweetbread, finishing with another capsicum
  square.  Heat a little oil in a frying pan and saute the
  brochettes for approximately 3 minutes or just until the bacon is
  crisp and the kidneys and sweetbreads are cooked.
  
  To cook the sauce: saute the lamb bone and garlic in the oil over
  medium heat until the garlic is golden. Add 325ml of water, bring
  to the boil and simmer until reduced by one-third.  Add a further
  150ml water and cook for 15 minutes more.  Strain and return to a
  clean pan and heat.  Add the chopped anchovies and cream, cook for
  5 minutes, then whisk in the butter.
  
  To serve: slice the saddle across into rounds and place a slice on
  each warmed plate.  Add a brochette and spoon a little sauce
  around.  Serve with vegetables of your choice.

  Recipe by: Philippe Mouchel, Paul Bocuse Restaurant, Melbourne.
  Source: Vogue Entertaining Guide June/July '94
  Bon Appetit, Exec. Chef Magnus Johansson

MMMMM



Cheers

YK Jim


... Snowboarding is for those who feel that skiing's not lethal enough.

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