Text 22181, 69 rader
Skriven 2007-11-02 10:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Northern farming 371
============================
 ML> Strikes one that it might be sensible to build heated cow houses.
 JW> It's been tried. But they couldn't grow enough hay let alone grain
 JW> due to poor soil conditions here. Trucking in hay was more expensive
 JW> than trucking in dairy products so the dairy farm went belly up.

Too bad. How about frozen dairy products? They've got to
be better than UHT and the like.

 JW> What we need is a small federally approved abattoir to take
 JW> commercial advantage of wild meat for export. Uninspected meat can't
 JW> be shipped outside of the NWT to elsewhere in Canada let alone
 JW> internationally.

What everyone needs is a small abbatoir.

Blanquette de Veau
cat: stew, main
Serves: 4

800 g British veal
- (cut from the leg or shoulder)
1 sl lemon
Sea salt and freshly ground black pepper
150 mL dry white wine
1 bouquet garni (bay leaf, thyme, parsley
- and rosemary stalks tied together)
2 sticks of celery, trimmed and cut into 2 cm lengths
250 g button onions (or baby shallots)
1/2 turnip, peeled and cut into small chunks
250 g button mushrooms, cleaned
150 mL double cream
1 Tb cornflour
1 egg yolk
Few sprigs of rosemary, to garnish

Cut the veal into 2 cm cubes and place in a heavy-based pot
with the lemon and a pinch of salt. Fill with enough cold
water to cover the meat. Bring slowly to the boil and skim
off any froth and scum with a large metal spoon. Lower the
heat to a simmer and continue to skim frequently, for about
10 min, until the liquid is clear and there is no scum left.

Add the white wine, bouquet garni and celery to the pot.
Simmer gently for about 40 min. Meanwhile, peel the skin off
the onions. (To make it easier, soak the onions in boiling
water for 30 sec to loosen the skins, then drain and peel.)
Add to the pot with the turnip and simmer for another 10 min.
Finally, add the mushrooms and cook for 5 min more.

When the meat is tender, strain along with the vegetables,
discard the bouquet garni, and return the liquid to the pan.
Boil vigorously for 10-15 min until reduced by half. Pour
in the cream and turn down the heat to low. Stir the cornflour
and egg yolk together in a small bowl. Add a few Tb of the
sauce and mix well. Add this mixture to the sauce and stir
over a low-to-medium heat until the sauce thickens to the
consistency of single cream. (Do not allow the sauce to boil
as it will scramble the egg yolk.)

Return the veal and vegetables to the pot to reheat. Adjust
the seasoning with salt and pepper to taste. Ladle into warm
bowls and garnish each serving with a rosemary sprig.

Source: Gordon Ramsay


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