Text 21189, 102 rader
Skriven 2012-02-12 16:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Freezing bugs
=====================
-=> Quoting Janis Kracht to Dave Drum <=-

 JK> the USDA is saying our planting zone is now a much
 JK> warmer one than they'd said before.

It's ironic; I was the first one to ever bring up climate change and
its effects on food crops and commodity prices and I was moderated
for being off topic at the time. Now, over the years it has become a
reoccurring thread as things become more obvious.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alex's Chicken Under Wraps
 Categories: Chicken, Biscuits, Pasta, Chilies, British
      Yield: 2 Servings
 
    115 g  Plain flour
     25 g  Butter
           Water
    275 g  Boneless chicken breasts
      1 pn cumin seeds, oregano,
           -coriander seeds and
           -chilli powder
      2 tb Olive oil
      1    Red onion; chopped
      1    Yellow pepper; seeded, chop
      2 tb Chopped fresh coriander
      4 tb Greek yoghurt
      1 tb Chopped fresh chives
      1    Egg; separated
    100 ml Double cream
    150 g  Fresh lasagne
      1 sm Bunch fresh parsley
      1    lemon's Finely grated zest
           -and juice
      1    Clove garlic
      1    Head broccoli; in florets
           Salt and pepper
 
  Place the flour in a food processor with the butter and blitz to
  make crumbs. Season and add enough water to bind together.
  
  Knead the dough on a floured surface and cut into rounds. Heat an
  empty frying pan and cook the rounds for a few minutes each side
  until golden brown and cooked through.
  
  Cut a chicken breast into strips, sprinkle over the coriander
  seeds, cumin seeds, oregano, chilli powder and rub into the flesh.
  
  Allow to stand for about five minutes. Heat 1 tbsp olive oil in a
  frying pan, add the chicken strips and cook for 5-8 minutes,
  turning occasionally or until cooked through.
  
  For the Hot Salsa: Mix together the onion, pepper and chopped
  coriander. Heat 1 tbsp olive oil in a pan, add the onion mixture
  and cook gently for a few minutes to heat through. Mix together
  the yoghurt and chopped chives and serve with hot salsa.
  
  Roughly chop the remaining chicken and place in a food processor.
  Add the egg white and 1 tbsp double cream and blitz, season.
  
  Brush the egg yolk over the lasagne sheets, spoon some of the
  chicken mixture into the centre of each and roll up to enclose the
  filling.
  
  Poach the rolls in a pan of boiling water for five minutes. Drain
  and serve on a plate.
  
  Place the parsley, lemon zest and juice and garlic in a food
  processor, season and blitz until chopped. Pour the mixture into a
  pan, add the remaining cream and heat through.
  
  Cook the broccoli florets in a pan of boiling salted water until
  just tender and drain. Serve the broccoli in a bowl and pour over
  the cream sauce.

  NOTES : Chef - Paula McIntyre
  
  Recipe by: Ready Steady Cook
  
MMMMM


Today's clever little quip: too big to fit in a tagline.

The environmental value of Big Tobacco... every year we kill 5
million people thereby reducing global overpopulation and in their
place we grow 7 million tons of carbon dioxide absorbing green
foliage. Beat that you long haired, patchouli scented hippies. -
Philip Morris.


Cheers

YK Jim


... Winter has been mild, but it's still dark and unwarm all the damn time

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