Text 22334, 58 rader
Skriven 2009-03-24 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Food Quiz etc 383
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> more cracklings than I could eat. Did you see the recent
 ML> fried chicken skin entry on thisiswhyyourefat.com? 

I love crispy chicken skin but that is too big a helping at one time
for me.

The Bacon Weave Roll With Cheese looks delicious!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almejas a la Marinera (Clams with Onion, Wine and Paprika
 Categories: Italian, Clams, Chilies
      Yield: 4 Servings
 
     50 ml Olive oil
      1    Onion; very finely chopped
      1 ts Paprika
    150 ml Passata; (sieved tomatoes)
      1    Bay leaf; cut into very fine
           -strips
    1/4 ts Dried chilli flakes
     50 ml Dry white wine; such as
           -Albarino
  1 3/4 kg Cleaned carpet shell clams
    1/2 tb Butter; softened
    1/2 tb Plain flour
      1 tb Chopped flat-leaf parsley
           Salt and freshly ground
           -black pepper
 
  Heat the olive oil in a large, deep pan, add the onion and paprika
  and cook gently until soft but not browned. Add the passata, bay
  leaf, chilli flakes and white wine and simmer for a minute or two.
  
  Add the clams, cover and cook on a high heat, shaking the pan
  every now and then for 3-4 minutes, until the clams have opened.
  
  Beat the butter and flour together to a smooth paste, stir in and
  simmer for about a minute until the sauce has thickened slightly.
  Stir in the parsley, adjust the seasoning if necessary and serve
  with plenty of crusty bread.
  
  Recipe by: Rick Stein
 
MMMMM

Cheers

YK Jim


... Cook It And They Will Come.

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