Text 16411, 88 rader
Skriven 2008-11-14 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Lend-Lease
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> But, at the end he had a perfectly usable, brand spanking new 1942
 DD> Indian Scout motorcycle ... and a price about 10% of a new (retail)
 DD> model. 
                
Can't beat that!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooked Honeycomb Tripe with Fresh Green Peas
 Categories: Veal, Offal, Bacon, Wine
      Yield: 4 Servings
 
      3 l  Water
    1/2 c  White wine vinegar
      1 kg honeycomb tripe,
           -roughly sliced
      5 sm Roma (plum) tomatoes, cut
           -into quarters
     10    Garlic cloves
      2 ts Sea salt
    2/3 c  Palm sugar
    1/3 c  Water
      1 c  Extra virgin olive oil
      1 sm Baby fennel bulb, finely
           Sliced
     12 sm Salad onions, trimmed, but
           -with 2 Cm green stem left
           -intact
      1 sm Stick of celery, sliced on
           The diagonal
    200 g  smoked bacon bones
      1 c  White wine
    1/3 c  Chardonnay vinegar
      3 c  Chicken stock
      4 sm Green apples, peeled and
           Roughly chopped
      1 c  Shelled peas fresh peas in
           Their pods
      2 ts Salt, extra
      1 tb Red wine vinegar
      1 tb Chardonnay vinegar, extra
 
  Bring water and vinegar to the boil in a large pan. Reduce heat,
  add tripe and simmer gently, covered, for 30 minutes. Drain tripe,
  refresh under cold water, drain again and slice finely.
  
  Meanwhile, using a mortar and pestle, gently press tomatoes until
  they are slightly bruised and have released their juices; transfer
  to a bowl and set aside. Add garlic and half the salt to the
  mortar and pestle and pound into a rough paste. Set aside.
  
  Place sugar and water in a medium-sized frying pan and stir over
  low heat, without boiling, until sugar is dissolved. Bring to the
  boil, then simmer, uncovered, without stirring, for about 3
  minutes, or until mixture turns light caramel in colour. (The
  caramel is ready when a spoonful dropped into a cup of cold water
  can be moulded into a soft ball with the fingers.)
  
  Heat oil in a heavy-based frying pan, add reserved garlic paste
  and saute for 1 minute, or until aromatic. Stir in fennel, onions,
  celery, bacon bones and remaining salt, and cook, stirring
  occasionally, for about 2 minutes. Add tripe and stir to combine.
  Pour in caramel mixture and tomatoes and stir well to coat tripe
  in the caramel. Add wine and chardonnay vinegar and simmer,
  uncovered, for about 10 minutes, or until liquid is reduced by
  half. Pour in stock, cover pan and simmer gently for 25 minutes.
  Stir in apples and cook, covered, for a further 25 minutes, or
  until the tripe is tender.
  
  Remove the lid, stir in peas and simmer, uncovered, for about 6
  minutes, or until peas are just tender. Remove from stove and stir
  in remaining ingredients.

  From: Tina
 
MMMMM

Cheers

YK Jim


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