Text 21375, 85 rader
Skriven 2009-02-28 13:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: COLD SNAPS 90227
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> It must be terrible for you, waiting for that Mars rocket
 
 GJ> will some, who have mated with Earthlings, decide to remain?
 
 JW> I, for one, shall stay.

 GJ> Ah, so you have discovered the delights of fishing?

Uh, no. I have mated with an Earthling.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Rib of Beef w/Vegetable Yorkshire Pudding
 Categories: Beef, Chilies, British, Ribs
      Yield: 6 Servings
 
           THE MARINADE:
    150 ml Greek yoghurt
      5    Cloves garlic; crushed
     15 ml Dijon mustard
  1 1/8 kg Aberdeen Angus Rib of Beef;
    175 ml Olive oil
      1    Aubergine,
      2    red peppers and
      2 lg onions, diced
     10 ml Ground cumin
      5 ml Cayenne pepper
     45 ml Tomato puree
     15 ml Flat leaf parsley; chopped
    500 g  cherry tomatoes
     30 ml Balsamic vinegar
      1    Aunt Bessie's Ready Baked
           -Yorkshire Puddings
     15 ml Cornflour
    600 ml Beef stock
 
  Mix together the yoghurt, 3 cloves of garlic and the mustard. Add
  the beef, cover and marinate overnight in a refrigerator.
  
  Place the beef on a rack over a roasting tin in a preheated oven
  220 C, 425 F, gas mark 7 for 45-60 minutes.
  
  Heat 30ml (2tbsp) oil in a frying pan, add the onions, peppers and
  the remaining garlic, and cook for 4-5 minutes. Add the spices,
  the tomato puree and 150ml ( 1/4pint) water. Bring to the boil and
  simmer for 5 minutes. Pour into a bowl and set aside. Wipe out the
  pan.
  
  Heat 45ml (3tbsp) oil, fry the aubergine until golden brown. Add
  the onion mixture, stir well and sprinkle with the parsley.
  
  Place the cherry tomatoes in a shallow roasting tin with the
  remaining oil and balsamic vinegar. Place in the oven for the last
  20 minutes.
  
  Remove the beef from the oven and stand for 10-15 minutes. Fill
  each pudding with the aubergine mixture and place on a baking tray
  in the oven for 5 minutes.
  
  Make the gravy using the pan juices thickened with cornflour then
  add the beef stock to the required consistency.
  
  Slice the beef and serve with the filled puddings, cherry tomatoes
  and beef gravy.
  
  NOTES: A colourful alternative to Christmas Turkey this marinated
  rib of beef is served with baby Yorkshire puddings filled with
  Mediterranean vegetables and garlic mashed potato with beef gravy.
 
MMMMM
 


Cheers

YK Jim


... I thought it was about beer but it's about Budweiser.

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