Text 32861, 77 rader
Skriven 2009-12-29 22:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: A TALE OF TWO DIN 91229
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 
 JW> We cooked for forty but only 25 showed.

 GJ> That can be disappointing.  Was there any reason?

A lot of people who had previously RRSPed called the same day to beg
off because of some sort of flu going around. But it was too late
for us to scale back having done the shopping and the prep work the
day before.

 GJ> Did you misbehave and disgrace yourself last year?

No more than usual.

 GJ> A good idea.  The Filipino custom is to always over-cater, "just in
 GJ> case unexpected guests turn up", and then when guests are leaving you
 GJ> give them a plastic plate of left-overs for them to pass on to other
 GJ> relatives or eat next day.

We do that to. Plus deliver plates to those who have to work. One
BIL is single and a taxi dispatcher. He always pulls 16 hour shifts
Dec. 24, 25, 26 and 31 plus Jan 1 so that family guys can take a day
off and we always take a plate to him.

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

     Title: [BFT] Roast Turkey With Parsley And Lemon Stuffing
Categories: British
  Servings: 4

     25 g  Butter
      2 md Onions, finely chopped
      2    sticks Celery, finely
           chopped
    225 g  Fresh breadcrumbs
      4 TB Fresh parsley, chopped
      2    Lemons, zest only
      1    Egg, beaten
      1    Turkey
      8    Rashers Streaky bacon

Pre-heat oven to 180 C / 350 F / Gas 4.

To make the stuffing, melt the butter in a large pan, add the onions
and celery, cover and cook gently for about 10 minutes, stirring
occasionally. Remove from the heat and add the breadcrumbs, parsley
and lemon zest. Stir in the egg. 

Wash the inside of the bird. Stuff the neck end before folding the
neck skin over. Truss the turkey with the wings folded under the
body and the legs tied together. Weigh the turkey and calculate the
cooking time, allowing 20 minutes per 450g (1 lb) plus 20 minutes.
Place the turkey in a large roasting tin.

Place the streaky bacon rashers over the breast to prevent it from
becoming dry. Roast, basting occasionally. Put a piece of foil over
the bird if it shows signs of becoming too brown. Leave the turkey
for 10 minutes before carving. Serve the roast turkey with the
traditional accompaniments of thin gravy, bread sauce, small
sausages and bacon rolls.

  From: The Great British Kitchen       
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Other provinces basically bribe Quebec to stay in Canada.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)