Text 35592, 87 rader
Skriven 2010-03-08 20:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Currants
================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Ribena is a brand name

 DS> Our son acquired a taste for it when we lived in England (he was six
 DS> years old when we left).  For a long time, it was very hard to find
 DS> here, and we would often get a bottle for him as a Christmas present.
 DS> Within the past year or two, it seems to be making a headway in some
 DS> of the local grocery stores.

It seems easier to find British foods in Canada even here in the
boonies than the USA. I have no problem finding Ribena, Bird's
custard powder, HP sauce or, until recently, Horlick's (malted milk
hot drink mix). Horlick's appears to be still in business but lacks
a Canadian distributor, which is a shame as Roslind and all of the
grandkids love the stuff. I bought a case about two years ago but it
is long gone.

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

     Title: Roasted Sardines With Olives, Capers And Parsley
Categories: Fish
  Servings: 6

      1    lemon, halved, plus 
      1 ts finely grated lemon zest and
      2 TB fresh lemon juice
      6    baby artichokes
    3/4 lb sunchokes, scrubbed, not
           peeled
      3 TB canola oil
     18    fresh sardines (2 oz ea),
           cleaned, scaled
           Salt and freshly ground
           pepper
      2    garlic cloves, thinly
           sliced
    3/4 c  green olives, Cerignola,
           pitted, chopped
      3 c  loosely packed flat-leaf
           parsley leaves
      2 TB chopped oregano
      2 TB capers, drained
      2    serrano chiles, seeded and
           minced
      4 c  baby arugula (4 ounces)
      2 TB extra-virgin olive oil

A FAST HEALTHY STAFF FAVORITE

Preheat the oven to 400. Fill a large bowl with water and squeeze
the lemon into it. Snap off the green outer leaves of the artichokes
until you reach the yellow leaves. Cut off the top third of each
artichoke. Using a mandoline or a food processor fitted with the
slicing blade, thinly shave the artichokes. Add them to the lemon
water. Shave the sunchokes into the lemon water. In a very large
ovenproof skillet, heat the canola oil until nearly smoking. Season
the sardines lightly with salt and pepper and add them to the
skillet. Cook for 3 minutes, then flip the sardines and add the
garlic, olives, parsley, oregano, capers, chiles and lemon zest.
Transfer the skillet to the oven and roast the sardines for about 5
minutes, or until cooked through. Drain the artichokes and sunchokes
and pat dry. Return them to the bowl and add the arugula, olive oil
and lemon juice. Season lightly with salt and pepper. Transfer the
sardines and salad to plates and serve.

Pairing Suggestion: Fish rich in omega-3s go best with unoaked wines
with few tannins. For Cosentino's tangy roasted sardines, try
pouring a bright New Zealand Sauvignon Blanc, like the citrusy 2009
Brancott Marlborough, or a very light red, like the cherry-scented
2008 Georges Duboeuf Beaujolais-Villages.

From: Offal Good
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... The chip. The British contribution to world cuisine

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