Text 18564, 93 rader
Skriven 2008-12-27 23:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Southern Comfort 435
================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> [He] offered me a
 JW> pair of seal flippers from his Xmas parcel from back home. He will
 JW> be delivering them soon, if he does not forget our conversation
 JW> which was held over large glasses of dark rum.

 ML> These things happen.

I am now in possession of two frozen seal flippers and two turrs.
                                                  
Turrs or murres are some sort of Auk. Apparantly despite being fish
eaters their flesh is highly regarded by some Newfoundlanders. We
shall see.

 ML> I bet that you get many points in the
 ML> potential in-law department by serving large glasses of rum.
 
It's a little early to say if he's a future in-law or not. Lexi and
Charlee both think highly of him, which is in his favour.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Newfoundland Baked Turrs
 Categories: Canadian, Wild, Game, Poultry
      Yield: 4 Servings
 
      2    Turrs
           DRESSING:
      2 c  Fine bread crumbs
      1    Chopped onion
    1/4 c  Margarine
    1/2 ts Salt
      1 tb Savory
    1/4 ts Pepper
           GRAVY:
      2 tb Flour
           PASTRY:
    1/3 c  Margarine
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
  2 1/2 tb Cold water
 
  Dressing: In a mixing bowl, mix together 2 cups of bread crumbs, 1
  chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 1 tbsp.
  savory, and 1/4 tsp. pepper.
  
  Cooking: Clean the turrs and drain well. Stuff the turrs with the
  dressing and fasten with skewers. Place in roasting pan and prick the
  birds so that fat will drain off. Sprinkle with salt and pepper. Bake
  about 1/2 hour at about 400F degrees to render off fat. Remove the
  birds from the oven and pour off the fat. Lower the oven to 350 F
  degrees, return the birds to the oven, and bake for abou t 1 1/2
  hours more. Remove the turrs from the roasting pan Add water to the
  roasting pan and make gravy by adding flour thickening. (See below
  for recipe.)
  
  Replace bird in roasting pan and cover with pastry (See below for
  recipe.) Bake for about 20 minutes until brown.
  
  Flour Thickening: Take a small jar with a cover. Place 1/4 cup of cold
  water in the jar. On top of the water place 2 tbsp. of flour. Place
  the cover on the jar and shake until the mixture is smooth Add to
  liquid from meat to make it thicker.

  Pastry:  Cut margarine into flour, baking powder, and salt until
  the mixture resembles bread crumbs. Sprinkle in water, 1 tbsp. at
  a time and mix. Gather the pastry into a ball and place on lightly
  floured board. Roll out the pastry to the correct size to cover
  the birds.
  
  bc@baccalieu.com

  Update: Tom Snow advises soaking the birds overnight in salted
  water to reduce their gaminess. - JW

 
MMMMM


 



Cheers

YK Jim


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