Text 30644, 128 rader
Skriven 2012-10-27 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: aged meat
=================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> After he was apprised of the fact that I did
 ML> not die, he finished it.

 ML> What's the worst that can happen? A little stomachache,
 ML> and a relatively slim chance of that.

No chance at all if the chili is simmered at a near boil for at
least 10 minutes when it is re-heated.

Funny that this topic should come up at the same time as how long
road kill is good for.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck with Port
 Categories: British, Duck, Wine
      Yield: 4 Servings
 
      2    Ducklings; oven-ready
      6 sl Bacon rashers; rinded
      2 tb Butter
      1 ts Cayenne
           Salt
           Black pepper
    120 ml Port
      1    Lemons; juice of
      1 tb Mushroom ketchup
      2 tb Orange marmalade
      2 tb Brandy; warmed
 
  Wild duck was traditionally used for this recipe, hung until a
  greenish tinge appeared around the belly! However, you can use
  small, oven-ready duckling instead.
  
  Cover the ducks' breasts with the bacon and place in a large
  roasting tin with the butter or margarine. Roast in a preheated
  oven for 1 hour at 180^C/350^F until the ducks are tender.
  
  Remove the bacon and score the breasts two or three times, then
  sprinkle with cayenne, salt and pepper.
  
  Pour over the port and the lemon juice and return to the oven for
  5 minutes. Transfer the ducks to a warmed serving dish and keep
  them warm while making the sauce.
  
  Skim off any fat, then add the mushroom ketchup and marmalade to
  the pan juices and cook over a gentle heat, adding a little water
  if necessary, to make a smooth gravy. Strain into a sauce boat.
  
  At the table, pour the brandy over the birds and ignite. Carve or
  cut the birds in half. Serve the gravy separately.
  
  
  From: TRADITIONAL SCOTTISH COOKERY
  Edited by: SHEILA MACRAE
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2007
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [Bft] Roast Grouse
 Categories: British, Game, Grouse, Bacon, Fruit
      Yield: 2 Servings
 
      2    Young grouse, plucked and
           Drawn
     50 g  Butter, softened
           Salt and freshly ground
           Black pepper
      1    Lemon, juice only
    100 g  Cranberries, redcurrants or
           Rowanberries
      4    Rashers Fat bacon
           Livers from the grouse
      2 sl Toast
           Watercress to garnish
 
  The grouse family includes - in addition to red grouse -
  capercaillie, blackcock and ptarmigan, all of which are native to
  Northern Europe. Red grouse, undoubtedly, is the most highly
  prized and August 12 (known as the Glorious 12th) marks the start
  of the brief shooting season which lasts only until December 10.
  
  Young birds are best roasted, while older birds can be braised or
  casseroled most successfully. Grouse needs to be hung for at least
  a week prior to eating, depending on the weather. While it remains
  a relatively scarce delicacy, this same recipe is also good for
  roasting young pheasant or partridge (adjust cooking times
  depending on the size of the birds).
  
  Wipe the insides of the birds. Mix most of the softened butter
  with the salt, pepper, lemon juice and berries. Divide in two and
  stuff into the cavities of each bird. Season the birds with salt
  and pepper, lay two strips of bacon on the breasts of each and
  cover with foil. Roast in a moderately hot oven at 200 C / 400 F /
  Gas 6 for about 30 minutes.
  
  Meanwhile, in a separate pan, boil the grouse livers in water or
  stock for 2-3 minutes. Remove, reserving the liquid, and mash with
  the remaining butter and salt and pepper. Spread the liver paste
  on the toast.
  
  Take the grouse from the oven, remove the foil from the breast and
  place the birds on the rounds of toast. Return to the oven and
  roast for a further 10-15 minutes, basting with the pan juices.
  Remove the grouse to a warmed serving platter. Pour off any fat
  from the roasting tin and add the reserved liver stock. Bring to
  the boil, simmer and season. Garnish the birds with watercress and
  serve with the gravy and other traditional accompaniments, such as
  bread sauce, game chips and rowanberry or redcurrant jelly.
  
  The Great Britsh Kitchen On-line Cookbook
  The British Food Trust
 
MMMMM


YK Jim



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