Text 22581, 75 rader
Skriven 2009-03-29 19:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Geezerdom
=====================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> I told Anne
 HN> I did NOT want that sort of surprise! Happily
 HN> she's been so busy at school she never had
 HN> the chance to set anything like that up for me!
 HN> (WHEW!) and I got to spend my 60th quietly
 HN> with my bride...just the way I wanted!

That's what I'm hoping for next year when I hit 60 but others seems
to have different ideas and are conspiring against me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jennifer's Pork with Peaches
 Categories: British, Pork, Fruit, Ham, Bacon
      Yield: 6 Servings
 
  3 1/2 lb Pork loin, boned
      1 bn Fresh thyme, leaves picked
      1    Bulb garlic
      7 oz butter
      2    Tins peaches in
           Natural juice, drained
           Salt and freshly ground
           Black pepper
     15 sl pancetta, streaky bacon,
           or Parma ham
      6 oz Glass white wine
           A little flour
      6 oz Glass water
 
  Preheat the oven to 425 degrees F (220 degrees C/gas 7).
  
  Score the skin of the pork through the fat, the incisions should
  be about 1 centimeter apart. Turn over. Make a pocket for the
  stuffing by cutting an incision at an angle, about 3 inches (7.5
  centimeters) deep in the centre of the streaky part of the loin,
  working away from the eye meat. Starting slightly in from the side
  of the meat, slowly slice along the loin not quite to the end,
  this will ensure your stuffing won't fall out. Chop half the thyme
  with 1 clove of garlic and scrunch together with the butter, 1 tin
  of peaches and a good pinch of salt and pepper. Push the butter
  into the pocket and pat back into shape. Lay the pancetta, bacon
  or Parma ham over the pork, leaving the skin side uncovered and
  tie up firmly with 3 to 4 pieces of string.
  
  Place skin-side up in a roasting tray with the remaining peaches,
  the garlic cloves, thyme, and half of the white wine. Roast for
  around 1 hour until the skin is crisp and golden.
  
  When ready, remove the pork and peaches to a plate and leave to
  rest for 15 minutes whilst you finish the sauce. To do this,
  remove most of the fat from the roasting tray, then place the tray
  over a high heat. Squash the cooked garlic and add 1 tablespoon of
  flour. Stir and add the rest of the wine with a glass of water or
  stock. Simmer and leave to reduce for a few minutes. Strain and
  add any extra juices from the rested pork. Check the seasoning and
  consistency and serve drizzled over the sliced pork.
  
  From: Jennifer Sandberg
 
MMMMM


Cheers

YK Jim


... Violent, yes. Psychotic, certainly. But unreasonable? No.

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