Text 103, 124 rader
Skriven 2007-12-31 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: lunch with Lee 617
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> venison
 ML> chestnut puree
 ML> root vegetables
 ML> Brussels sprouts
 JW> A beautiful combination, especially with parsnips as the root

 ML> A good and classic matching. I don't see Brussels sprouts exactly
 ML> as a winter vegetable, but then with the globalization and
 ML> deseasonification of commerce, anything can be an anything.

Traditionally its a fall vegetable. The last of the Brussels sprouts
are harvested just before frost and keep for a bit; the parsnips are
sweetest and best after the first frost. So in the old days they
came together for about two weeks. And they taste great together.
But you're right I can buy the BS all year long and parsnips all
winter long, so now there is a five or six month overlap.

 ML> I don't know whether the sweet, vanillary chestnut muck was
 ML> a chef's miscalculation or an underling's mistaken scooping out
 ML> of one brown substance in place of another - or yet the cutting
 ML> of corners by stocking only one kind and making it do for all.
                   
Was there a chestnut based dessert on the menu by chance?

I found some chestnuts in this Malay-English fusion Christmas
turkey....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Malaysian Roast Turkey With Lime And Lemongrass Stuffing
Categories: Malaysian, British, Christmas, Turkey
  Servings: 8

           FOR THE BRINE:
      8 l  water
    250 g  sea salt
    200 g  sugar
      5    bay leaves
      1 TB allspice
      1 TB black pepper
           For the sauce
    125 ml chicken stock
           salt and pepper
      2 TB brandy
           FOR THE TURKEY:
      4 kg turkey
      2    onions (chopped)
    100 g  butter
           salt and pepper
    500 ml dry white wine
    250 ml chicken stock
           FOR THE STUFFING:
    100 g  softened butter
    250 g  bread crumbs
      1    onion, minced
    1/2 c  parsley, chopped
      1 TB fresh sage or rosemary,
           chopped
      2 ts fresh thyme leaves, chopped
      2 TB lime zest
      2    cloves garlic, coarsely
           chopped
      2    eggs
    150 g  cooked chestnuts, coarsely
           chopped
           juice of 1 lime
      1    lemongrass stalk, white part
           only, minced
           salt and freshly ground
           black pepper

I don't remember when we started cooking turkey for Christmas but I
have vivid childhood memories of running my tiny fingers over the
bones and picking off bits of delicious meat. Perhaps it was during
the days when my mother worked as a cook for the British.

I also remember that we ate the turkey with Indian achars (pickles)
- sometimes cranberry sauce - roast vegetables, potato salad, beef
rendang and lots of salads.

For the brine: Make this first. Bring everything to the boil in a
large stockpot. Simmer for 5 minutes and remove from the heat, cool
and refrigerate. Submerge turkey in the cold brine and refrigerate
for 24 hours. A couple of hours before roasting, remove turkey from
brine and pat dry with kitchen paper.

For the stuffing: Melt butter over medium-low heat and add onion and
herbs. Saute until onion is soft and translucent and tip into a
large bowl. Add remaining ingredients, transfer to a bowl and leave
to cool completely. Spoon stuffing into turkey cavity and truss legs
with cotton twine.

For the turkey: Preheat oven to 180C. Scatter onion and a few bay
leaves from the brine on roasting dish. Place turkey on top of the
onions breast side up and rub with butter, salt and pepper to taste.
Pour wine and stock into dish and cover breast with foil. Roast for
1 hour, basting frequently. Top up with more stock, water or wine to
stop juices from drying. Remove foil and cook, basting now and then,
for another 20-30 minutes or until golden brown. Pierce thigh with a
thin skewer to test whether turkey is cooked - juices should run
clear. Remove turkey and onion from roasting dish. Cover loosely
with foil and rest for in a warm place for 10 minutes. Spoon off any
excess fat and put roasting dish on stove on medium heat and add
stock and brandy, if using. Stir to deglaze and simmer for 10-15
minutes or until reduced to a rich sauce. Season to taste and strain
into sauce jug.

Carve turkey and serve with onion and your favourite roast
vegetables.
        
  From: Tony Tan                        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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