Text 27228, 77 rader
Skriven 2009-08-08 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Humboldt squid
======================
Thanks for the newspaper clipping.

From what I've read they are voracious predators who can really do a
number on a school of fish and therefore some fishermen don't like
them. Just tell the Asians and Mediterraneans about them; if they
are half as tasty as little baby calamari they'll soon be an
endangered species!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Reindeer Fillet with Creamed Celeriac
 Categories: Scandinavia, Venison, Mushrooms, Dairy, Marinades
      Yield: 3 Servings
 
    450 g  Reindeer fillet, larded,
           -trimmed
      2 tb Unsalted butter
    570 ml Dry cider
    150 g  Dried juniper berries
      4    Cloves garlic; crushed
    450 g  Celeriac
    570 ml Chicken stock
      2 tb Single cream
      6 tb Diced celery, onion and
           -carrot
    120 g  Fresh wild cranberries
      2 ts Caster sugar
      1 tb Butter
    150 g  Fresh clean sliced
           -chanterelles
           Salt and pepper
      1 tb Unsalted butter
 
  The meat is simply left in the cider to marinate with the juniper
  berries and garlic cloves for at least 2 hours. Cooking is done by
  draining and drying the meat and sealing in a very hot pan with 2
  tbsp butter and then seasoning and roasting on 200 C/400 F/gas
  mark 6 for 10-15 minutes, depending on the thickness of the
  fillet, to achieve a medium-rare centre. There is not much fat in
  the meat and you should take care not to overdo it or it will dry
  out and loose its juices.
  
  The celeriac is cooked in the chicken stock until soft (about 10
  minutes if the vegetable is not too woody in texture) and then
  mashed with a fork. You can use a mouli-legumes if desired, but a
  rustic feel to this dish is perfectly acceptable. Add the cream
  for smoothness, season and keep warm for the meat to arrive.
  
  The mushrooms are simply sauteed in butter and seasoned.
  
  The sauce is made by sauteeing the onion, celery and carrots until
  soft and then seasoning, adding sugar, berries and some of the
  cider from the marinade. This should all cook down into a smooth
  puree (if desired you can pass the saute through a coarse sieve).
  Check the sugar and salt levels to balance the acidity of the
  wild cranberries.
  
  To assemble, let the meat rest for 5 mins to let the fibre relax
  (reserve any drained juices for the sauce) and slice thickly and
  place over the creamed celeriac. Arrange the mushrooms around the
  outside of the meat and pour the fruity sauce over and around the
  plate.
 
MMMMM
 


Cheers

YK Jim


... Mmmm. Squid Jell-O!

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