Text 35089, 108 rader
Skriven 2010-02-22 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Onions
==============
-=> Quoting Burton Ford to Jim Weller <=-

 BF> I have always thought of myself as having a cast iron
 BF> stomach.

Well you did, for a long time. I thought I had one too but lately
massive overdoses of raw onion or mustard do cause me some mild
annoyance, probably a sign of things to come. Modest amounts are
still OK though (fingers crossed).

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     Title: Isabelle's Oven-Fried Mustard Chicken Fingers
Categories: Chicken
  Servings: 4

      1 lb chicken boneless chicken
           breast, cut into strips
    1/2 c  flour
      1 TB chopped fresh thyme
    1/2 ts each salt and pepper
      1    egg, lightly beaten
      2 TB Dijon mustard
      1 TB water
      2 c  panko breadcrumbs

Preheat oven to 400F. Line a baking sheet with foil, and brush with
a light coating of canola oil to prevent sticking. Set up your
breading assembly line - place three shallow dishes in a row. In the
first dish, mix together flour, thyme, salt and pepper. In the
second, lightly whisk together egg, mustard and water until
combined. In the third, place the panko crumbs. Last, but not least,
place your prepared baking sheet at the end of the line, next to the
panko. Working with one chicken strip at a time, dredge the chicken
in flour, ensuring it's evenly coated on all sides, then repeat the
process with the egg mixture, and again with the panko. Place the
breaded chicken strip on the prepared baking sheet, and continue
with this process until all the strips have made their way to the
baking sheet. Bake chicken in preheated oven for 10 minutes, then
turn over and continue baking for another 5 minutes, or until golden
and crispy on the outside and no longer pink inside. Serve right
away with plum chutney for dipping (recipe below) and a side of
oven-fried potato wedges.

A cheap plastic toy, while authentic, is entirely optional. :)
                 
From: Isabelle Boucher Http://Messycook
 
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     Title: Isabelle's Plum Chutney
Categories: Relishes
  Servings: 2 pints

      1 TB yellow mustard seeds
      1 c  sugar
      1 c  white vinegar
      2 lb plums, pitted and quartered
    1/2 c  diced white onion
    1/2 c  golden raisins
      2    inches ginger, peel & chop
      1 TB chili-garlic paste
    1/2 TB kosher salt
           Spice Pouch:
      2    whole star anise
     10    whole cloves
      6    whole allspice pods
      6    whole juniper berries
      2    cinnamon sticks, broken up
           into pieces

Heat a heavy bottom pot and add the mustard seeds to the dry pot.
Within a minute or two, you should hear them popping like popcorn -
this is your cue to turn down the heat to medium-high, and stir in
the sugar and vinegar. Bring to a boil, then reduce to a simmer and
cook 2-3 minutes or until sugar is dissolved. Add plums, onion,
raisins, ginger, chili-garlic paste and salt. To make the spice
pouch, place spices onto a 4"x4" square of cheesecloth and tie into
a bundle using cotton twine. Nestle the pouch in the plum mixture
and simmer until the chutney has thickened up and is reduced by
half, which should take about 45 minutes to an hour. Stir the
chutney occasionally as it cooks, stirring more frequently as it
begins to thicken at the end to make sure it doesn't stick to the
bottom. You'll know your chutney is ready when it takes on a glossy,
thick and jam-like sort of consistency. Pour the hot chutney into
clean jars. It will keep in the fridge for up to 2 months, or in the
freezer for up to 6 months. Alternatively, use canning jars that
have been sterilized and process the chutney for 20 minutes in a hot
water bath. Processed jars can be stored in a cool, dark place for
up to 6 months.

From: Isabelle Boucher Http://Messycook
 
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Cheers

YK Jim


... omfg, rl sux. This is where its at. W000t!!

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