Text 27773, 84 rader
Skriven 2009-08-22 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: GREAT CUCUMBER ROBBERY
==============================
-=> Quoting Burton Ford to Glen Jamieson <=-

 BF> If the wine is green shun it


Good advise! Also blue.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scottish Beef And Potato Pie
Categories: British, Beef, Pies
  Servings: 4

           For the Beef and Potatoes
      1 lb boiling potatoes
      2 ts kosher salt
      2 TB vegetable oil
      1 md onion, chopped
      3 TB all-purpose flour
      1 lb ground beef sirloin or top
           round
      1 c  beef broth
      2 ts worcestershire sauce
      1 TB tomato ketchup
    1/4 ts freshly ground black pepper
           For the Sauce:
      2 TB unsalted butter, softened
      2 TB all-purpose flour
      1 c  milk
      1 c  grated sharp white cheddar
           cheese
      1 lg egg yolk
    1/4 ts kosher salt
        pn grated nutmeg

TO MAKE THE BEEF AND POTATOES: Peel and slice the potatoes into a
3/8-inch-thick pieces. Put the slices into a pan with cold water to
cover, add 1/2 teaspoon of the salt, bring the water to a boil, and
simmer for 2 to 3 minutes or until the potatoes are tender. Drain
and set the potatoes aside. Preheat the oven to 375 degrees F.

In a skillet over medium-high heat, heat the oil and saute the onion
until lightly golden brown, about 10 to 12 minutes. Stir in the
flour with a wooden spoon and cook for 1 minute. Add the ground beef
and break it up with the spoon. Saute the beef for 10 minutes,
scraping the bottom of the skillet with the wooden spoon. When the
flour and beef are brown, pour in the beef broth, Worcestershire
sauce, ketchup, the remaining salt, and the pepper. Bring to a boil,
and simmer for 2 to 3 minutes, until thickened. Set aside while you
make the sauce.

TO MAKE THE SAUCE: Whisk the butter, flour, and milk together in a
nonreactive saucepan. Heat to a boil, whisking constantly and
vigorously, until the sauce is smooth and thickened. Simmer for 2 to
3 minutes, whisking frequently. Remove the sauce from the heat, and
whisk in a 2/3 cup of the cheese and the egg yolk. Season with the
salt and nutmeg.

TO ASSEMBLE THE PIE: Spread the meat mixture in to a 9-x-9-inch
casserole, then cover the meat with the sauce. Top the sauce with
the potatoes, overlapping the slices to make a scalloped pattern.
Cover with the remaining cheese and bake for 20 to 25 minutes, or
until lightly brown. (For an extra-brown top, run the pie under a
hot broiler.) Let the pie set at room temperature for 5 to 10
minutes before serving.

Source: Gatherings & Celebrations
Alvie House, Mrs. Williamson

  From: Dan Ceppa                       Date: 05-12-09
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Chinese wines are so bad that you have to add Sprite to them

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