Text 21186, 104 rader
Skriven 2009-02-22 20:49:00 av JIM WELLER (1:123/140)
Ärende: Fried 6
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scampi in Guinness Batter with Boxty
 Categories: Lobster, Shrimp
      Yield: 1 Serving
 
    100 g  Plain flour
      1 pn Salt
      1    Egg
     50 ml Guinness
     50 ml Soda water
    100 g  Dublin bay prawns/large
           -tiger prawns
      4 tb Flour on a plate
           Vegetable oil; to fry
      1 pk Ready-made mashed potato
    100 g  Old potatoes; peeled
      1    Onion
      1    Egg
      2 tb Plain flour; (2 to 3)
     50 g  Watercress
      1 sm Cos lettuce
      1    Orange
    1/2    Orange pepper
           Olive oil
 
  Heat the deep fat fryer to 170c.
  
  Sieve the flour and salt into a large bowl. Make a well in the
  centre to break the egg into.
  
  Add half the beer and whisk to form a smooth batter. Gradually
  whisk in the remaining beer and soda water. Leave to rest. Heat 1"
  oil in a large saute pan.
  
  For the Boxty: Grate the remaining potato and onion and squeeze in
  a clean tea-towel to remove excess moisture. Place in the bowl
  with the mashed potato.
  
  Break the egg into a small dish, beat and add to the potato
  mixture. Add 2-3 tbsp flour, season and mix well.
  
  Drop spoonfuls of the mixture into the saute pan and shallow fry
  for 3-4 minutes on each side, until golden brown and crispy.
  
  For the Salad: Shred the lettuce and place in a bowl with the
  watercress. Seed the pepper and slice lengthways. Add to the
  bowl of salad.
  
  For the Prawns: Remove the head, shell and tail. Dip each prawn in
  the flour and batter, and deep fry for 3-4 minutes, turning once
  during cooking.
  
  Recipe by: Can't Cook Won't Cook
  
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Nut Wonton By Anton Edelmann
 Categories: Nuts, Fruit, Desserts
      Yield: 4 Servings
 
      2 oz Dates
      1 oz Walnuts
      1 oz Pecan nuts
      1 tb Desiccated coconut
      1 tb Sesame seeds
      2 ts Soft brown sugar
      7 oz Chestnut puree
           Wonton wrappers 3 1/4in
           Square
           Water
           Oil, for deep-frying
           Icing sugar, for serving
 
  Chop the dates, walnuts and pecan nuts finely. Put into a large
  bowl. Combine the dates and nuts with desiccated coconut, sesame
  seeds and soft brown sugar. Mix well. Add chestnut puree. Using a
  fork, work until the puree is thoroughly mixed with the nuts and
  forms a paste. Place 1 tsp of mixture in the centre of each
  wrapper. Dampen the edges with a small amount of water. Gather
  sides around filling, pinch edges together. Heat oil in wok, deep
  fry sweet wontons until golden brown. Drain on absorbent kitchen
  towel. Dust with icing sugar before serving.
  
  from Saturday Kitchen
  
  From: "Shazza"
 
MMMMM
 

Cheers

YK Jim


... A revolution is not a dinner party.

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