Text 17141, 71 rader
Skriven 2008-11-30 21:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: different tastes 276
================================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I was amused by the idea of the immovable object being met
 ML> by the irresistible force.

I would liked to have been there but I was at work during this
luncheon and Roslind was the only witness.

 ML> Roast pork
 ML> Posted by Aura Almanzar 10-96

When she was here over the holidays she did a pair of such roasts
for our Christmas Eve buffet along with black beans, red beans and
rice. It was all quite good and well received by everyone.
                            
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bavarian Roast Pork with Beer Sauce
 Categories: Pork, Sauces, German, Onion
      Yield: 8 Servings
 
    1.5 kg meat from a pig's neck
    250 g  Pork bones
           Salt
           Black pepper
      1 tb Caraway
      1    Clove of garlic
      2    Onions
      1    Carrot
    100 g  Tuber of celeriac
      1    Piece of leek
           Dark beer
           Meat stock
           For frying: clarified
           Butter
 
  Season the meat and the bones with salt, pepper and caraway. Peel
  the garlic, cut it into fine pieces (e.g. with a garlic press) and
  spread it on the meat. Preheat the oven to 250 C. Cut the onions
  into eight pieces. Wash and cut the carrot, the celeriac and the
  leek. In a pan, fry the meat and the bones with the clarified
  butter from all sides. Take out the meat and the bones and put
  about 1/4 litre of meat soup into the pan. Scrape off the fried
  pieces of meat from the bottom of the pan. Put the meat and the
  bones into a baking tin and pour the meat soup with the fried
  pieces over it. Add the cut vegetables.

  Now, you can put the baking tin into the oven and leave it
  simmering for about 1 1/2 to 2 hours at approx. 250 C. Once in a
  while, baste the roast with dark beer. Then take the roast out of
  the oven. Take the meat and the bones out of the oven pour the
  soup through a sieve into a pot. Taste and add some seasonings if
  necessary. To bind the gravy, I recommend to take "Mondamin
  Saucenbinder". Cut the roast into approx. 1.5 cm thick slices.
  Serve with home made dumplings or bread dumplings. Serve the gravy
  in a sauce boat.
  
  From: Tammi
 
MMMMM



Cheers

YK Jim


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