Text 23041, 93 rader
Skriven 2009-04-08 07:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: RE: Congrats !
======================
-=> Quoting Carol Shenkenberger to Dale Shipp <=-

 CS> PS:  Yesterday, got 3 more job offers.  I must be pretty marketable as
 CS> thats like 12 now.

Remember that a year from now, when you're doing your annual review
and requesting a raise!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Fish Called Wanda
 Categories: Fish, Smoked, British, Cheese, Bacon
      Yield: 2 Servings
 
      1    Leek
           Vegetable oil for deep
           -frying
      3    Eggs
     85 g  Cornish Yarg cheese; grated
      3 tb Double cream
      1 tb Chopped chives
      1    Potato; peeled and diced
     25 g  Butter
      5    Smoky bacon rashers; rinds
           -removed
      2 tb Olive oil
  1 1/2 tb Chopped fresh parsley
     25 g  Breadcrumbs
      2    Mackerel fillets
      1    Beef tomato; cut into chunks
      2 ts Wholegrain mustard
      1 tb Chopped fresh dill
      1 tb Chopped fresh chervil
      1    Lime and 1 lemon; cut in
           -half
           Salt and pepper
 
  Preheat oven to 220c/425f/Gas 7.
  
  Halve the leek and rinse well. Fill a deep pan one third full with
  vegetable oil and heat. Cut one leek half into thin strips and
  deep fry until brown and crisp. Drain on kitchen paper.
  
  For the Omelette: Beat the eggs in a bowl, add 55g/2oz grated
  cheese and the double cream. Heat an omelette pan, pour in the egg
  mixture and add the chopped chives. Cook gently, stirring to draw
  the mixture from the edge of the pan to the centre as it cooks.
  Serve the omelette on a plate.
  
  Cook the potato in a pan of boiling water until tender. Cut the
  remaining leek into thin rings and dice two bacon rashers. Heat 1
  tbsp olive oil in a frying pan with the diced bacon and stir in
  half the leek rings, 1 tbsp chopped parsley, breadcrumbs and
  25g/1oz grated cheese.
  
  Place one mackerel fillet on a baking sheet skin-side up and spoon
  the bread crumb mixture on top. Cook in the oven for about 8-10
  minutes, or until cooked through.
  
  Heat 1 tbsp olive oil and 15g/ 1/2oz butter in a frying pan. Add
  the tomato chunks and 1/2 tbsp chopped parsley and cook until the
  tomato is softened.
  
  Drain and mash the potato with the mustard and 15g/ 1/2oz butter.
  Serve the baked fish with the mash and tomatoes and sprinkle over
  the deep fried leeks. Remove the skin from the remaining mackerel
  fillet and sprinkle over the chopped dill and chervil.
  
  Use the back of a knife to stretch out the remaining bacon and
  then wrap the bacon around the fish and secure with a cocktail
  stick.
  
  Heat a griddle pan, add the mackerel and cook for 4-5 minutes on
  each side, adding the lime and lemon halves and remaining leek
  rings to the pan halfway through cooking. Serve on a plate.
  
  NOTES: Chef - Sally Mansfield
  
  Recipe by: Ready Steady Cook
 
MMMMM


Cheers

YK Jim


... It's not food if it comes to you through the window of a car.

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