Text 8698, 98 rader
Skriven 2006-12-12 08:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Soursop 662
===================
 BM> I missed a whole shelf of nectars; I'll have to look at them and see
 BM> what's up there.  Lots of coconut juice and tamarind juice.

Interesting load of tastes - look for the one with the
prickly-looking green fruit on it. Most likely it will
say something like guanabana or guyabano or something -
Spanish has managed to evolve quite interestingly in the
various places where it has taken hold. I'd not be
surprised if it soon became coequal with English and
Chinese. When I was growing up, French and German were
the languages to learn, but gradually they have been
supplanted, perhaps partially because of the high
proportion of French and German people who also speak
English.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Enchaud … la Périgordine
 Categories: Main dish, Pork, French
      Yield: 6 Servings

  1 1/2 kg Pork loin; boned
      1 tb Garlic; finely chopped
      1 tb Parsley; finely chopped
           Salt & pepper
           Bones from loin; broken
      1 md Onion; peeled & sliced
      1 md Carrot; peeled & sliced
      2 md Pigs trotters; cleaned split
    900 ml Chicken stock; or water
      1 pn Quatres épices
      1    Bouquet garni
           Cornichons; facultatif

MMMMM----------------------FOR THE TROTTERS---------------------------
           Dijon mustard
           Soft white breadcrumbs
      2    Eggs
      2 tb Butter; melted
           Lemon wedges

  This dish is really two dishes, mainly the pork, but also the
  trotters.

  1 day in advance, bone the pork loin and trim off excess fat. Singe
  the feet, if neccessary and split them. Combine garlic and parsley
  and add salt & pepper. Press into a paste. With a sharp knife, make
  deep slits in the pork and push some  garlic/parsley mix into each
  slit. Tie up the pork at 2.5 cm intervals. Rub any remaining mixture
  over the meat. Place into a dish, cover with cling film and set in a
  refrigerator overnight.

  The following day, preheat oven to 375F 190C. Wipe pork to remove
  excess moisture, then place on a baking sheet. Surround with cracked
  bones and sliced vegetables. Place on upper middle oven shelf for 20
  minutes and allow meat, bones and vegetables to turn a golden brown,
  basting once or twice.

  Meanwhile, blanch the trotters in water 5 minutes. Drain and tie in
  pairs. Place bones in a large flameproof casserole as a bed for the
  pork loin and vegetables. Place these on top of the bones. Add
  trotters and stock or water. Slowly bring to boil on top of the stove
  and skim carefully. Add quatre épices and herb bouquet. Lower oven
  temperature to 300F 150C. Tightly cover casserole and cook 3 hours.

  If you want to serve the pork hot, remove it, untie strings and allow
  it to rest while degreasing and straining cooking liquid. Pour
  cooking liquid into a saucepan. Bring to the boil and set saucepan
  half over heat. Cook at a slow boil, skimming 10 to 15 minutes or
  until reduced to a slightly thickened consistency.

  If you wish to serve pork cold, place it in a deep bowl or an
  earthenware terrine (the sort used for patés is ideal. Strain cooking
  liquid through a fine seive over pork loin while still warm; allow to
  cool completely [IH notes, I would remove strings from pork
  beforehand]. Refrigerate so that liquid can gell (the surface fat can
  be saved for sautéing potatoes). To serve pork loin, cut into slices.
  Chop cooking juices, which should be jelly like. Arrange cold pork
  slices on serving platter, and garnish with chopped jelly and
  cornichons.

  To serve trotters, allow to cool a little, then remove bones (do not
  wait until feet are cold; it is very dificult to remove the bones
  unless the feet are warm). Smear with dijon mustard, dust with soft
  white breadcrumbs, dip in beaten eggs and roll in breadcrumbs again.
  Chill in the refrigerator to set. Drizzle a little melted butter or
  oil over them and set in a pre-heated 425F 220C oven to crisp and
  brown, about 15 minutes. If desired you can place them under the
  grill to crisp them further. Serve VERY hot with lemon wedges.

  Recipe "The Cooking of South-West France" Paula Wolfert.
    MMed IMH c/o LeMarYol BBS Fido 2:324/151.4

MMMMM

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