Text 14942, 98 rader
Skriven 2007-05-02 23:55:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Blue 450
====================
 -=> On 05-02-07  09:47,  Michael Loo <=-
 -=> spoke to Ian Hoare about Blue 450 <=-

 ML> I had Iranian beluga malossol that had been selected
 ML> by a multi-star hotel for Bill Clinton, and I thought

  Were you there in your professional capacity?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Chicken Rotis--Part 2 (Curried Chicken Filling)
 Categories: Chicken, Indian, Appetizers
      Yield: 4 Servings
 
      1 lb Chicken thighs, boned,
           -skinned, and
           -cut into 1-in cubes
      3 tb Vegetable oil
      1    Large(about 10 ozs)  russet
           -potato, peeled and cut
           -into
    3/4    -in cubes
      1 c  Onions, chopped
      2 ts Garlic, minced
      2    Scallions, thinly sliced
      1 tb Curry powder (preferably
           -Madras
           -brand)
    1/4 ts Turmeric
      1 c  Chicken broth (homemade or
           -store-bought)
    1/4 c  Unsweetened coconut milk
           -(see NOTE:)
           -or heavy cream
    1/3 c  Fresh or frozen green peas
           -salt, to taste
      1    Recipe Puries
 
  PREPARE THE FILLING:  In a medium bowl, combine the chicken, 2
  tablespoon of the curry paste and 1 tablespoon of the vegetable
  oil.  Toss to mix well.  Cover and let marinate at room
  temperature for 30 minutes.  Cover the remaining curry paste
  and set aside.
  
  In a large frying pan set over high heat, heat 1 tablespoon
  of the vegetable oil.  When the oil is hot, add the marinated
  chicken and saute until lightly browned, about 1 minute.  Add the
  potato cubes and saute; stirring until the cubes are well coated
  with oil and spices, about 1 minute. (The chicken and potatoes
  will not be completely cooked at this point.)  Transfer the
  mixture to a bowl.
  
  To the skillet, add the remaining tablespoon of vegetable oil.
  Reduce the heat to moderate.  When the oil is hot, add the
  onions, garlic, and scallions.  Cook until the vegetables are
  soft, about 2 minutes.  Add the reserved curry paste, the curry
  powder, and turmeric.  Cook, stirring with a wooden spoon, until
  the spices turn golden brown, about 5 minutes.  Add the chicken
  broth and coconut milk/heavy cream and bring to a boil over
  moderately high heat, scraping the bottom of the pan to release
  any browned bits.
  
  To the skillet, return the chicken/potato mixture.  Cook,
  uncovered, stirring occasionally, until the chicken is cooked
  through and the potatoes are tender, about 15 minutes.  Add the
  peas and cook until the sauce is thickened, about 5 minutes
  longer.  Remove from the heat.  Taste and adjust the seasoning
  with salt, if necessary.  Cover and set aside until ready to
  serve.
  
  Prepare the puries.  Fold them into quarters and place in a
  serving basket and cover with a clean kitchen towel to keep warm.
  
  TO SERVE:  Reheat the filling over moderate heat.  Place 1/6 of
  the filling in the center of each purie.  Fold over the bottom
  and sides of the puries to enclose the filling, forming a package
  like an unsealed envelope.  Wrap a napkin around each roti and
  eat out of hand.
  
  Makes 6 rolls, enough for 6 main-course servings.
  
  Recipe:  "Cooking Under Wraps - The Art of Wrapping Hors
  D'Oeurves, Main Courses, and Desserts" by Nicole
  Routhier.  Published by William Morrow and Company,
  1993
  
  From: David Pileggi                   Date: 06-04-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:56:43, 02 May 2007
___ Blue Wave/DOS v2.30

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