Text 32888, 88 rader
Skriven 2009-12-30 13:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: chowdah
===============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> What kind of restaurant websites were you looking at?  Not
 DS> places like Union Oyster House or Durgin Park.       
 
 JW> No, they were upscale award winning yuppie places where everything
 JW> was fusion, revisionist or "tinkered" with, nothing true to its
 JW> roots.

 DS> Ah, I see.  I wouldn't even have thought of looking at places like
 DS> that - i.e. places at which I wouldn't even consider eating. 
 DS> Remember what I said about my lack of creativity in the kitchen?
 DS> That pretty much extends to my taste at the table as well.

I enjoy both traditional and innovative... if it's done well. Case
in point... the last time Roslind and I were in Edmonton together we
went to a Mediterranean-Asian fusion place cutely called L'Azia, get
it... part Asia, part L'French and Leet speak misspelled all at the
same time so you just know it's totally hipster. I had a lunch
comprised of a Frenched grilled pork chop with Vietnamese spicing
paired with a piece of Tandoori chicken with Italian spicing on a
bed of Mesclun and a side of home fries cooked in recycled duck
grease (there were lots of duck items on the menu) and it was good.

But I still don't want to try clear broth chowder with red wine
vinegar in it, thank you very much.

These BFT recipes are totally authentic, traditional and regional.

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

     Title: [BFT] Surrey Roast Chicken
Categories: British
  Servings: 4

      2 kg Chicken, wiped inside and
           out
           Stuffing:
     15 g  Butter
      1 sm Onion, finely chopped
    110 g  Fresh white breadcrumbs
      4    Rashers Streaky bacon,
           chopped
      1 sm Lemon, zest only
      1    Heaped tbsp Fresh parsley,
           chopped
           Salt and black pepper
      1    Egg, beaten

Serve the chicken with sausages, roast potatoes, a selection of
vegetables and a thin gravy made from the giblets.

This recipe was originally made with the White Dorking chicken which
was once the main breed of poultry in south-eastern England. It was
highly prized as an egg-layer and as a table bird.

Preheat the oven to 200 C / 400 F / Gas 6.

Lightly season the cavity of the chicken. Melt the butter in a
saucepan and fry the onion until it is soft and transparent. 

Mix together the breadcrumbs, bacon, lemon zest and parsley, then
stir in the onion and butter. Season to taste and then bind with the
beaten egg. Use this mixture to stuff the chicken, then truss it
neatly. 

Brush the chicken with a little melted butter or place a piece of
fat bacon over the breast. Place on a wire rack in a roasting tin
and cook for 1 1/4 to 1 1/2 hours, basting occasionally. About 15
minutes before the end of the cooking time, remove the bacon (if
using) to allow the breast to brown. 


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


Cheers

YK Jim


... Chicken Tikka Masala not fish 'n chips is the national British dish.

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