Text 14946, 76 rader
Skriven 2008-10-11 19:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: baby
================
-=> Quoting Nancy Backus to Ruth Haffly <=-

 NB> How old is he?  Can he help with her care at all?
 
Three year old Lexi is already a big help with one year old Charlee.
She will scour the house and give me a handful of pins, beads,
manicure scissors, bottles of nail polish etc and inform me very
solemnly that Charlee might cut herself or swallow something
poisonous or choke and that I should put these things away on a
higher shelf.


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

     Title: Meat Loaf Wrapped In Ventreche
Categories: Groundmeat, Pork, Chicken, Bacon, British
  Servings: 6

    225 g  ventreche or other unsmoked
           bacon, finely sliced
    500 g  minced pork
      2 TB Madeira
      2 lg chicken breasts
           Leaves of 4 thyme sprigs
           Freshly ground coriander
           seeds
           Freshly ground black pepper
      4    fresh bay leaves

Ventreche is a French unsmoked bacon with a distinctive flavour. It
is available in specialist delicatessens; but alternatively use
pancetta or ordinary unsmoked bacon. This meat loaf is best served
at room temperature with plenty of pommes puree, and steamed and
buttered Savoy cabbage.

Line a 1kg loaf tin with the bacon. Allow the excess to hang over
the sides of the tin.

Mix the pork with the Madeira, then spread a third over the base of
the tin. Cut the chicken breasts lengthways into goujons, and lay
half over the pork. Season well with coriander, pepper and thyme
leaves. Layer with another third of the sausage meat, cover with the
remaining chicken breast, season again and then add the remaining
sausage meat.

Fold over the bacon and arrange the bay leaves down the centre of
the loaf.

Wrap the top of the loaf tin well in foil or baking parchment,
securing the edge with string.

Preheat the oven to 160-170C/Gas 3, and half-fill a large roasting
pan with boiling water. Place the loaf tin in the centre of the pan
and transfer to the preheated oven.

Bake for 1 1/2 hours. Remove from the oven and then place a 1kg
weight (or two 500g cans) on top of the loaf. Allow to cool in the
tin.

Remove the foil from the loaf and turn out on to a serving plate.
Serve at room temperature.

Gordon Ramsay

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Cheers

YK Jim


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