Text 21182, 96 rader
Skriven 2009-02-22 20:45:00 av JIM WELLER (1:123/140)
Ärende: Fried 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Barley Spring Rolls
 Categories: Grains
      Yield: 8 Servings
 
    3/4 c  Pearl barley; rinsed well
           -and drained
  2 1/4 c  Water
      3 c  Finely shredded red cabbage
  1 1/2 ts Vegetable oil
      1 tb Cider vinegar
      1 c  Finely shredded carrot
      4    Scallions; chopped fine
      1 ts Freshly grated lemon zest
      8    Spring-roll wrappers
           Paste made by stirring
      2 tb all-purpose flour and
      2 tb water
           Veg. oil for deep frying
 
  Make the filling: In a saucepan combine the barley, the water, and
  salt to taste, bring the water to a boil, and cook the barley,
  covered, over low heat for 40 minutes, or until the water is
  absorbed and barley is tender. In a skillet saute the cabbage in
  the oil with the vinegar and salt to taste over moderately high
  heat for 4 to 5 minutes, or until it is wilted. In a bowl toss
  together the barley, the cabbage mixture, the carrot, the
  scallions, the zest, and salt and pepper to taste and let the
  filling cool. The filling may be made 1 day in advance and kept
  covered and chilled.
  
  On a work surface arrange 1 spring-roll wrapper with a corner
  facing you and keep the remaining wrappers covered with plastic
  wrap. Spread about 1/2 cup of the filling horizontally across the
  center of the wrapper, leaving a 2-inch border at each end, and
  fold the corner closest to you tightly over the filling. Brush the
  edges with some of the paste, fold the left and right corners over
  the filling, and, rolling away from you, roll up the filling
  tightly in the wrapper. Make more spring rolls with the remaining
  wrappers, filling, and paste in the same manner, transferring them
  as they are made to a wax-paper-lined baking sheet and keeping
  them covered with plastic wrap. In a deep skillet or deep fryer
  heat 1 inch of the oil to 375F. on a deep-fat thermometer and in
  it fry the spring rolls in 2 batches, turning them, for 2 to 3
  minutes, or until they are golden, transferring them as they are
  fried with tongs to paper towels to drain. The spring rolls may be
  made 2 days in advance, cooled completely, wrapped n plastic wrap,
  and chilled. Reheat the rolls on a rack set in a jelly-roll pan in
  a preheated 450F. oven, turning them once, for 10 to 15 minutes,
  or until they are crisp. Cut each spring roll on the diagonal into
  3 pieces. Makes 8 spring rolls.
  
  Gourmet October 1992
  
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mariquitas De Plantanos (Green Plantain Chips)
 Categories: Snacks, Caribbean
      Yield: 2 servings
 
      2 lg Green plantains, peeled and
           -cut into paper-thin slices
           Peanut or vegetable oil for
           -deep frying
           Salt to taste

  Place the plantain slices in a bowl, cover them with cold water,
  and soak 30 minutes. (If you are frying right away, you do not
  need to soak in water.) 2. Drain the slices and pat dry with paper
  towels. In a frying pan or deep fryer over medium-high heat, heat
  2 to 3 inches of oil to 375 degrees, or until a slice of plantain
  sizzles when it touches the oil, and fry the plantain chips a
  handful at a time, turning them with a slotted spoon until they
  are golden brown and crisp. Do not fry too many chips at once, or
  the oil temperature will fall and the chips will be soggy rather
  than crisp. Drain on a paper-towel-lined platter, transfer to a
  serving bowl, sprinkle with salt, and serve hot. Makes 2 to 2 1/2
  cups of chips

  Mary Urrutia Randelman "Memories of a Cuban Kitchen"
 
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Cheers

YK Jim


... "As soon as we got married I realized 2 can live as cheaply as 6."

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