Text 36181, 102 rader
Skriven 2010-03-26 09:14:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: FOOTBALL  00326
=======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> The Australian Rules football was derived from the Pommy Rugby or
 GJ> Rugger, but the later influx of migrants from continental Europe
 GJ> brought the more civilised soccer with them.  Now the more recent wave
 GJ> of refugees from northern Africa has reinforced that interest.

 DD> American style football is somewhat derivative of Rugger, as well.

In one respect the two styles have diverged sharply from the original.
In USAn football the players are well covered, and padded for
protection.  In Orztrayan footy they wear short, tight shorts, thus
ensuring a large following of admiring females.

 DD> Title: Eliche alla Puttanesca

Pretty much the same as the spaghetti equivalent.

The traditional form of sustenance of footy watchers is a meat pie,
held in a brown paper bag while being eaten.  Usually it is given a
squirt of "dead 'orse".  The diner must take care not to squeeze the
pie too much when becoming emotional over the game, lest s/he damages
the pie casing, allowing the contents to ooze into the paper bag,
which then softens and dumps the hot meat and gravy into his lap.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AUSTRALIAN MEAT PIES
 Categories: Australian, Pies, Beef
      Yield: 8 Servings
 
           ; FILLING
    750 g  Beef- minced
      2    Stock- beef cubes
      2 c  Water
        pn Spice- nutmeg
           Salt
           Spice- black pepper
      2 tb Flour
  1 3/4 c  Water
      1 ts Sauce- soy
           ; BASE PASTRY
      2 c  Flour- plain
    1/2 ts Salt
    2/3 c  Water
     60 g  Beef- dripping
           ; TOP PASTRY
    375 g  Pastry- puff
           ;packaged
      1    Egg yolks
      1 ts Water
 
  FILLING: Place the meat into a pan, stir over a low heat until the
  meat is well browned. Drain off any surplus fat. Add the crumbled
  stock cubes, water, salt, pepper and the nutmeg, stir until this is
  boiling. Reduce the heat, cover, simmer gently for 20 minutes; remove
  from the heat.
  
  Combine the extra 1 3/4 cups of water with the flour and stir until
  smooth. Add this to the meat, stirring thoroughly.
  
  Return to the heat and stir until the meat mixture boils and
  thickens. Add the soy sauce [or you could use Parisian Essence to
  give it some colour and less salt] and continue mixing until
  combined. Simmer, uncovered, for 5 to 10 minutes; remove from the
  heat and allow to cool completely.
  
  PIE BASE: Sift the flour and salt into a bowl. Place the water and
  dripping into a saucepan over heat and stir until the dripping melts;
  remove from the heat. Make a well in the centre of the dry
  ingredients, add the liquid and stir until combined.
  
  Turn out onto a lightly floured surface and knead lightly. Roll out
  the pastry into either 8 individual 10cm/4" pie tins or one 23cm/9"
  pie dish. Cut the excess pastry from around the sides of the dishes
  using a sharp knife; slant the knife while cutting the pastry. Fill
  the centres with the cold meat filling.
  
  PIE TOP: Roll out the puff pastry on a lightly floured surface and
  cut into rounds for the tops of the pies. [My Grandmother used to use
  a saucpan lid] Wet the edges of the base pastry and cover with and
  gently press the pastry tops into place. Trim around the edges with a
  sharp knife. Pierce the centre with a pointed knife. Brush the tops
  with the combined egg yolk and water. Bake in a hot oven [200/230^C
  or 400/450^F] for 5 minutes or until a nice golden brown, and then
  reduce the heat to moderate [180^C/350^F] and cook for a further 10
  minutes.
  
  If you are making a 23cm pie, make a couple of slits in the top
  pastry to allow steam to escape. Bake in a hot oven for 10 minutes
  and then a moderately hot oven for 20 minutes until golden brown.
  
  From: Various SYMONS sources By: KEVIN JCJD SYMONS Typed by: KEVIN
  JCJD SYMONS <kevin.jcjd.symons{at}braintap.apana.org.au>
 
MMMMM
 

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