Text 20066, 89 rader
Skriven 2007-09-05 09:32:01 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: AHHHHH BALONEY 70905
============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

G'day Hap,

 -> Australia, some farmers are seriously considering giving up sheep and
 -> allowing the kangaroo population to build up.  With increasing world
 -> demand for very lean meat, the price has increased a lot, making 'roos
 -> more viable as a main source of income.  With their sharp, little feet
 -> and bad table manners, sheep are much more damaging to fragile, low
 -> rainfall pastures than 'roos.
 ->  
 HN> Would certainly make sense! But how do you shear a roo? (grin)
 
Very closely.  So closely that you take off the skin with the fur.
Kangaroo skins make good scatter rugs.

 HN> perhaps
 ->  -> there is something healthy and life-prolonging about eating abalone.
 ->  -> 
 ->  HN> hmmm you may have a point there lad! Let me know when you get your
 ->  HN> letter!  chat with you soon
 -> 
 -> If I do it would not be thanks to abalone; I couldn't afford them!
 -> The last time I ate abalone was in New Zealand on a previous visit to
 -> the South Island, where the meat had been minced and formed into a
 -> patty and fried.  A sort of abaloneburger; quite tasty.  As I will be
 -> returning there next month for my grand-daughter's wedding, I might
 -> have a chance to eat some more.
 -> 
 HN> Perhaps you can blame it on years of drinking that healthful Ozzie
 HN> wine! give your grand-daughter a big hug for luck from all of us here
 HN> in the echo!

Thanks.  I will do that.  When in the "land of the long white cloud" I
mainly switch to drinking their excellent white wines.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Twice Cooked Leg Of Lamb With Parsnip Mash.
 Categories: Main dish, Lamb/mutton, New zealand, Vegetables
      Yield: 6 Servings
 
      1    New Zealand leg of lamb
      2    Onions; peeled and
           Quartered
      2 lg Carrots; peeled, in chunks
     12    Garlic cloves, peeled
      2    Bay leaves
      1    Bottle New Zealand red wine
      2 ts Salt
      3 tb Olive oil
    675 g  Parsnips; peeled, in chunks
      1    Leek; finely sliced
    675 g  Potatoes; peeled, in chunks
     50 g  Butter
           Salt
           Freshly ground black pepper
           To taste
 
  Place the lamb in a large pot with a tight fitting lid. Add the
  onions, carrots, garlic, bay leaves and red wine, then pour in enough
  cold water to cover the lamb by 2-3cm (1 inch). Add the salt and
  bring to the boil with the lid on. Turn to a simmer and cook gently
  for 90 minutes.
  
  Preheat the oven to 200 C/390 F/Gas Mark 6. Drain the liquid and
  vegetables from the lamb, reserving the vegetables. Brush a roasting
  pan with half the oil, add the vegetables, then sit the leg of lamb
  on top. Brush with the remaining oil. Roast for 45 minutes, at which
  point the lamb should be glazed and tender.
  
  Whilst the lamb is roasting, put the parsnips, leek and potatoes into
  a large pot, cover with boiling, lightly salted water and cook until
  tender. Drain well, mash with the butter and season with a generous
  amount of pepper.
  
  To serve, spoon the mash onto warmed plates, lay the slices of lamb
  on top, then spoon over some of the roasted vegetables.
  
  Recipe Peter Gordon NZ lamb promotion.
    IMH c/o Gohlam BBS Fido 2:320/116.14
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)