Text 39219, 97 rader
Skriven 2010-06-20 15:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sandwiches 309
======================
-=> Quoting Michael Loo to Hap Newsom <=-

 ML> I haven't found the one with the sardine can

I did. It wasn't in a sandwich but was being carried by Dagwood as
he went from the fridge to the table. He had food in his hands and
stacked along his arms all the way up to his shoulders. The can was
open, implying that only the little fishies would end up in the
final product.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ox Cheek Open Ravioli pt 1
 Categories: British, Beef, Offal, Pasta
      Yield: 4 servings
 
           Filling:
      2 lg Ox cheeks
    1/2    Bottle of red wine
      1    Tin of chopped tomatoes
      1 lg Onion
      2    Cloves of garlic
      1    Celery stalk
      5    Rashers of smoked bacon or
           Lardon
      3    Bay leaves
           Loads of thyme
      2    Glasses of cognac
     50 g  Plain flour
    200 ml Chicken stock
    500 g  Chestnut mushrooms
    400 g  Vine tomatoes
           Salt
           Pepper
           Parmesan
           Pasta:
    200 g  Tipo 00 flour
      2    Eggs
           Salt
           Splash of water
 
  Start the braise the night before you want to eat. Cut your cheeks
  into quarters and coat in seasoned flour. Heat a large pan and brown
  the meat in oil in batches. When the outside of the meat has
  caramelised throw in some cognac and watch out for your eyebrows.
  Then place the cheeks in your slow cooker – or if you are
  unfortunate enough not to have one then just lob them in a large
  casserole. Then fry the bacon until the fat has rendered and then
  add a finely chopped onion. Turn down the heat and sweat. Then add
  your garlic. After a few minutes add this to the slow cooker. Chop
  your celery and add it to the pot. Then add 3 bay leaves and loads
  of thyme.
  
  You then need to add the liquid elements which you want to only just
  cover the meat. The quantities above are a guide so feel free to
  adjust them to what you feel looks right. Grind some pepper, put the
  lid on, set your slow cooker to low and then go to sleep. If you are
  being sensible you'll use a timer that will turn the cooker off
  after 5 hours. It's a much better idea than setting your alarm for
  4am!
  
  In the morning separate the meat from the liquid and store both in
  the fridge whilst you go to work. When you return from the office
  you need to start by taking a deep breath and get all your kit out
  in order to reduce the sauce, make the pasta fresca and finish the
  meat in the oven. This is where the fun starts.
  
  Your first task is to strain the liquid. I was amazed when I removed
  the container from the fridge. The liquid had set so solidly that it
  was able to support the weight of a spoon! Heat it first to turn it
  into a liquid and then pass it through a colander to remove the
  bacon, celery and onions and then force it though a fine sieve. Then
  reduce this liquid whilst you make your pasta. It will turn into the
  most syrupy, glossy sauce you can possibly imagine.
  
  Then, layer the bottom of a cast iron pan with the solids that you
  have removed from the liquid. Then refry your cheeks in oil and
  butter until they take on a deep brown colour. Then place them in
  the cast iron pan. Fry the mushrooms in the pan that has just been
  graced by the cheeks, add a touch more cognac and then add them on
  top of the cheeks. Cover in foil and place in the oven to heat
  through along with the tomatoes in a separate pan which have been
  coated in olive oil and salt.
 
MMMMM
 

Cheers

YK Jim


... If sardines didn't come in cans, how would ya hold 'em?

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