Text 18476, 87 rader
Skriven 2007-08-03 00:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Sunday 923
==================
 ML> back at the Shipps' around 1 or a little later, hungry.
 DS> By which time all but 2 1/2 pieces of scrapple and 1/2 of a pancake
 DS> were gone.   Dave Sacerdote put some aside for you -- but not far
 DS> enough to keep them safe:-}}

I shrugged it off, pointing out to the assembled company
that at these events, it's every man for himself when it
comes to food. The couple bits of scrapple were all the
more precious for their scarcity. And it's not as though
I were about to starve.

=

 ML> Chinese sausage demonstration
 DS> At some point someone came out with a plate of dark brown sausage,
 DS> cut on the bias, for people to sample.  Was that the sausage you
 DS> mean?   I thought it was pretty good, albeit a bit on the sweet
 DS> side for some reason.

Chinese meats are often cured with a mixture of sugar, salt, and
saltpeter. I'm not sure how this taste evolved, but it might have
been due to the relative preciousness of refined salt, especially
in the interior. Anyhow, that's the way the standard semi-dry
Chinese sausage is made. The interesting difference with this brand
is that it was a mixture of meat (pork) and liver; most are one or
the other, not both.

Terrine of bollito misto with horseradish vinaigrette
Cat: starter, beef, pork, duck, veal, Italian
Serves: 6

1 tongue, cooked, peeled and cut into strips
1 duck
4 veal shanks
1 free-range chicken
1 cotechino or Italian sausage
4 carrots (scrubbed)
2 even sized kipfler potatoes
12 beans lightly blanched
12 sl cooked silverside
50 g gelatine
Sauce
1 piece freshly grated horseradish
2 Tb white vinegar
200 ml extra virgin olive oil
1 Tb chopped Italian parsley
salt and pepper to taste

Wash the duck and chicken thoroughly, season the cavities,
and bind them with a string.

Boil water in a large saucepan then add the meats: first
the shanks, then the poultry, the sausage, and last of all
the vegetables.

Cook until meats are done, then remove them from the broth
and allow to cool. Shred the veal from the shanks and cut
the chicken into large chunks.

When all the meats and vegetables are removed, clarify the
broth and dissolve the gelatine in 1 L broth.

Assembly. Layer a terrine with three sheets of Glad wrap,
leaving an overhang of 20 cm on each side, to wrap over
the top once it is filled. Layer the terrine with sliced
silverside. Then spoon the shredded veal on the bottom of
the terrine followed by the sausages or cotechino in the
middle. On the right and left of the terrine, layer your
vegetables and the rest of the meats. Pour over some stock
and continue filling your terrine to the top. Place a piece
of foil on top of the terrine and wrap the entire terrine
as tightly as possible with sliced silverside and the
overhanging glad wrap.

Place a heavy weight on top and leave for 24 hr.

Sauce: Blend all the ingredients together.

To Serve: Pour a little sauce in the centre of each plate,
place a slice of the terrine on top, and decorate with salad
of Italian Cannellini or aromatic herbs.

Patrizia Simone

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