Text 7675, 94 rader
Skriven 2011-02-25 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Some reviews 5
======================
-=> Quoting Dale Shipp to All <=-

 DS> Tostitos chips, artisan recipes/ thin and crisp
 DS> meant that there was more breakage.  The bottom of the bag was
 DS> crumbs.

Save those crumbs! They'll make great gratinee and Polonaise dishes.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan Fried Boar Steaks with Calva Nero & Potato Gratin
 Categories: Pork, Potatoes, British, Game, Dairy
      Yield: 1 Servings

           SAUTEED CALVA NERO:
     30 g  Butter
     15 ml Olive oil
      1    Clove garlic; chopped
      1 pn Nutmeg
      1    Calva nero; shredded
           PAN FRIED BOAR:
     15 ml Black treacle
     15 ml Mustard
    Half a Lemon; Juice of
     15 ml Thyme; chopped
      2    Wild boar haunch steaks
    150 ml Double cream
     10 ml Lemon juice
           RED WINE SAUCE:
    1/4    Red onion; chopped
    Meat trimmings
     45 ml Balsamic vinegar
    100 ml Red wine
           POTATO GRATIN:
    250 g  Anya potatoes
     30 g  Butter
     15 ml Olive oil
      2    Cloves garlic; chopped
    1/2    Red onion; chopped
     30 ml Milk
    150 ml Double cream
           VEGETABLE RISOTTO:
     15 ml Olive oil
    1/4    Red Onion; finely diced
     75 g  Fine beans; finely diced
     75 g  Baby leeks; finely diced
     75 g  Baby carrots; finely diced
      1    Handful coriander; chopped
           PESTO:
      1 lg Hand parsley
      1    Clove garlic
     60 ml Olive oil

  SAUTEED CALVA NERO: Melt the butter and olive oil in a large pan
  or wok. Add the garlic and nutmeg. Stir-fry the shredded calva
  nero in the pan until tender. Serve with the boar topped with
  creme fraiche and red wine sauce.

  PAN FRIED BOAR: Combine the treacle, mustard, juice of 1/2 lemon
  and thyme in a bowl. Trim the steaks, add to the bowl, coat evenly
  and marinade for five minutes. Pan fry in a little oil until
  cooked through. Combine the cream and lemon juice for the creme
  fraiche and serve with the steak.

  RED WINE SAUCE: Boil and then simmer all the ingredients in a pan
  for 8-10 minutes. Sieve, season and serve.

  POTATO GRATIN: Preheat oven to 220 C/Gas Mark 7. Thinly slice the
  potatoes on a mandolin. Melt the butter and olive oil in a large
  pan and cook the garlic, onion and potatoes for 4-5 minutes. Add
  the milk and cream, bring to the boil, turn into a gratin dish and
  oven bake for 10-15 minutes.

  VEGETABLE RISOTTO: Heat the oil in a shallow pan, add the
  vegetables and cook for 6-8 minutes. Stir in the coriander before
  serving.

  PESTO: Blend all ingredients together in a processor until smooth.
  Season and serve.

  Recipe by: Chef James Martin

MMMMM

Cheers

YK Jim
              
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