Text 39143, 75 rader
Skriven 2010-06-18 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOT LS 293 00618
========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 ML> My friend Ross Serfty had the only room better than mine (I
 ML> guess his Australian accent got it for him)

 GJ> An Australian accent is an advantage??
 
Canadians and Australians get treated well world wide so long as
they are not mistaken for Americans or Brits. [g]

But Americans get treated nicer than English speaking Canadians in
Quebec!

"Let's drive all night and have breakfast in Ontario; there are no
French people there." - Lexi, coming home from Newfoundland

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Mongolian Lamb Pancakes
 Categories: Chinese, Pancakes, Lamb
      Yield: 4 servings
 
    100 ml Dark soy sauce
    200 ml Chinese wine
      1 lg Chunk of ginger, peeled and
           Cut into pieces
      1    Seeded red chilli
      3    Sticks of Chinese cinnamon
      4    Star anise
           five spice
      1 kg Unrolled lamb breast
           Enough water to cover
      5    Dried Chinese mushrooms
      2 tb Brown sugar
 
  The day before you want to eat this, chuck everything into a large
  saucepan and then cover with enough water to ensure the lamb is just
  submerged. Simmer for 3 hours with the lid on. Your kitchen will
  smell amazing. The combination of ginger, cinnamon and five spice
  with a background note of lamb is sensational.
  
  Remove the lamb and place it in a bowl. Cover in cling film and
  chill until needed. Strain the remaining, fatty liquid into a
  separate bowl, cover in cling film and chill.
  
  Remove the bowls from the fridge. Lift the layer of solidified fat,
  which will look like a slab of white chocolate, off the sauce and
  discard. Pour the liquid into a saute pan and reduce until it
  becomes syrupy.
  
  Shred the lamb and shake some salt over it. Then place under the
  grill for around 5-8 minutes until it crisps up.
  
  Spread some crispy lamb in a pancake and accompany it with some
  sliced spring onions and cucumber before anointing with the dark
  sticky sauce. The combination of crunchy, salty, heavenly lamb with
  the cooling greenery and sweet sauce is bliss.

  From: Http://Aroundbritainwithapaunch
 
MMMMM




Cheers

YK Jim


... Foreign travel is dangerous and overrated. So are foreigners.

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