Text 5198, 89 rader
Skriven 2013-09-28 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: the latest In Thing
===========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> The Scottish and Irish farmers of the Ottawa Valley ...
 JW> don't eat shellfish, lamb, rabbit or offal.
 JW> It is a VERY conservative part of the world.

 DD> Use a lot of tea bags, do they?

Not necessarily. They are true conservatives in the sense of holding
onto and preserving the old ways if they work but they are neither
stupid nor uneducated. Nor extremely right wing in their politics.

 DD> Refugees from the Duck Dynasty.

???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheeky Pig Wellington
 Categories: British, Pork
      Yield: 4 Servings
 
           Pigs cheeks
 
  A dozen or so have been in Cowie's parents's freezer for a few
  months now. And with a whole weekend to play with I decided to do
  something special with them. I saw a recipe for Beef Wellington,
  the penny dropped and I started sketching out my recipe. I decided
  to switch the mushrooms in the traditional duxelle for apricots
  and then bolster it up with some pig's liver pate.
  
  Wash and pat dry your pigs' cheeks. Then season them generously
  with salt and pepper before colouring them in a hot pan. Then
  sling them into a roasting dish along with a few sage leaves and
  whatever wine you have to hand. I used a glass of Argentine Pinot
  Noir. Then put cover with foil and cook very, very slowly. I put
  them in the top left oven of the Aga which is normally used for
  plate warming and let them bubble away overnight. But if you
  haven't got an Aga and are worried about leaving the oven on
  overnight then slow cook them for 3 or 4 hours on a very low
  setting.
  
  Allow the pigs cheeks to cool and separate them from the juices.
  Reduce the liquid to a syrup and add a handful of chopped dried
  apricots. This will become a sticky brown goo that will form the
  basis of the "duxelle". Add 100 grams of pork liver pate to the
  brown goo and mix so that it becomes a paste. Season to taste.
  
  Then lay a piece of cling film on a chopping board or work surface
  and line it with three overlapping slices of pancetta. Smear them
  with the "duxelle" and plop a pigs cheek in the middle. Then wrap
  them up into smart little parcels. I then used an extra rasher of
  pancetta to hold it all together laterally.
  
  Put these in the fridge and chill until you get around to rolling
  the pastry which must be done at the last possible moment to avoid
  soggyness.
  
  With 40 minutes to go before you want to eat them, roll out your
  puff pastry and roll it around the parcels. Place on a greased
  baking tray and cook in a hot oven until the pastry has browned
  which will take around 20 minutes.
  
  Serve to impressed guests with mashed potato, broccoli and mustard.
  The meat was more tender than anything I've ever eaten and the
  pastry was puffy and crisp. The apricot duxelle gave the pork a
  playful fruitiness that helped to take your mind off the richness of
  the pate and unctuous meat.
  
  Who needs fillet of beef that costs and arm and a leg when you can
  create something that tastes much better and costs a pittance? If
  beef short ribs were the trendy cheap cut of 2007, lamb shanks in
  2008 and pork belly in 2009, then I reckon 2010 is the year of the
  pig cheek.

  From: Around Britain with a paunch
 
MMMMM



YK Jim


... Tea Drinkers Sue Tea Party for Giving Tea a Bad Name

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