Text 32979, 61 rader
Skriven 2010-01-01 19:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: hi... english breakfasts2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Beggar's Chicken pt 2
Categories: Australian, Chicken
  Servings: 4

           To prepare the chicken

Wipe it with a paper towel and wipe the cavity to remove any traces
of the innards, kidneys etc. Season the skin with 2 tablespoons of
salt and a touch of black pepper. Stuff the chicken with stuffing
mixture (which should be slightly moist). Oil the chicken skin (to
stop it sticking to the lotus leaves when it's cooked). Using twine,
truss the chicken at the front and rear (you're aiming to bring the
legs together to keep the stuffing inside the cavity). Trussing is
NOT essential, so don't do it if you find this too difficult.

Blanch the lotus leaves in boiling water until soft (about 10
minutes). Drain them and discard the water. Wrap the bird in lotus
leaves. Roll out 2 sheets of clay (about 1-2cm thick). Place the
bird on one of them, then place the other sheet on top of the bird.
Press the sheets together to ensure there are no holes.

Alternatively, the chicken can be covered in baking paper (instead
of lotus leaves) and then covered in a salt dough, which is actually
better to work with than the clay because it doesn't crack. To make
salt dough you need 1kg cooking salt, 4 cups of flour and up to 2
cups of water (but you might not have to use it all). Combine all
salt and flour and mix it with an electric mixer while adding water
(about 1.5 cups of water). Keep adding water until you have a firm
dough. Do not eat the cooked dough; it's too salty.

Bake for 1/2 hour at 220 degrees Celsius & then for 1.5 hours at 160
degrees Celsius. It's VERY hard to overcook this dish as the
moisture is sealed in. Remove the baked parcel from the oven, gently
crack the clay with a hammer or a hard kitchen utensil, remove the
chicken to a warm plate, peel off the lotus leaves and serve.

For vegetarians, Simon wrapped some leftover stuffing in a lotus
leaf, tied it with twine, and baked it next to the chicken.

PS: If you don't want to cook this yourself, many good Chinese
restaurants will prepare it for you if you give them 24 hours
notice. Your dinner companions will be awe-struck, and the chef will
be impressed by your appreciation for this unique and legendary
dish.

  From: Www.Abc.Net.Au/Tv/Cookandchef   
 
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Cheers

YK Jim


... If it makes you feel any better caribou are just cows with antlers.

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