Text 34683, 106 rader
Skriven 2010-02-13 08:06:21 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: CHEAP MEAT
==================
-=> Glen Jamieson wrote to Jim Weller <=-

 JW> If lamb was as cheap as beef instead of twice as much I'd eat it
 JW> twice month rather than twice a year.

 GJ> As it is not Halal, to get the cheapest kangaroo meat I have to go to
 GJ> the Adelaide Central Market, or to Macro Meats wholesale outlet in
 GJ> another suburb.  I eat 'roo meat about half the time, and beef, lamb
 GJ> and goat the rest.  Pork about as often as you eat lamb.

'S matta you? You don't like to eat your vegetables?  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Guvec or Turlu - Vegetable Casserole
 Categories: Casseroles, Vegetables, Squash
      Yield: 6 servings

      2    Long eggplants
           +=OR=+
      1 md Oval eggplant
           Salt & fresh ground pepper
      4 sm Zucchini
      3 sm Sweet green peppers
    250 g  Okra; (opt)
    250 g  Green beans
      4 sm ripe tomatoes; peeled
    1/2 c  Olive oil
      3 sm Onions; sliced
      2 cl Garlic; crushed
    1/4 c  Chopped parsley
    1/2 c  Water

  There is some confusion about the name of this dish.
  To the Turks, Turlu is a lamb or chicken and vegetable
  casserole. Yet in other countries of the region Turlu
  is prepared as an all-vegetable casserole, with cooks
  admitting to it being a Turkish dish. Guvec on the
  other hand is a casserole of meat or poultry and
  vegetables, or vegetables on their own.
  
  Oven temperature: 180øC (350øF) Cooking time: 1-1/2 to
  2 hours
  
  Remove stem from eggplant, wash well then peel off 1
  cm (1/2 inch) strips of skin lengthwise at intervals
  giving a striped effect. Cut long eggplants in 1 cm
  (1/2 inch) slices; oval eggplant should be quartered
  lengthwise, then cut into chunky pieces. Spread
  eggplant on a tray and sprinkle liberally with salt.
  Leave for 30 minutes, then pat dry with paper towels.
  
  Trim zucchini and cut into 4 cm (1-1/2 inch) pieces.
  Remove stem and seeds from peppers and quarter. Wash,
  trim and (if desired) de-fuzz okra. Soak in vinegar to
  remove slime. Drain.
  
  String beans if necessary and slit in half (French
  cut). Slice tomatoes.
  
  Heat half the oil in a frying pan and fry eggplant
  until lightly browned. Remove to a plate - do not
  drain.
  
  Add remaining oil to a pan, add sliced onions and fry
  gently until transparent. Stir in garlic, cook 1
  minute, then remove pan from heat.
  
  Place a layer of eggplant in the base of a casserole
  dish. Top with some of the zucchini, peppers and
  beans. Spread some onion mixture on top and cover
  with tomato slices. Sprinkle with salt, pepper and
  some of the parsley. Repeat until all ingredients are
  used, reserving some tomato slices and parsley.
  
  Place prepared okra on top if used and cover with last
  of tomato. Sprinkle with parsley, salt and pepper and
  add water and oil drained from eggplant.
  
  Cover casserole and cook in a moderate oven for 1 to
  1-1/2 hours until vegetables are tender. Serve from
  casserole as an accompaniment to roast or grilled
  meats or poultry. Often this is served as a light
  meal on its own; bread and peynir (feta) cheese are
  then served with it.
  
  Source: The Complete Middle East Cookbook - by Tess
  Mallos

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I feel like a fugutive from the law of averages. William H. (Bill) Mauldin
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