Text 3749, 106 rader
Skriven 2008-03-12 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Tipping
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 GJ> It is a well-known fact that the quality of food served in
 GJ> restaurants with topless waitresses is quite appalling
 
 JW> That's so true..... or at least, that's what I've been told.

 DS> Wait...they serve FOOD?

Some places do.... seriously. Bad food.

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

     Title: Bubble And Squeak With Sausages And Onion Gravy
Categories: Pork, Sausages, Venison, British
  Servings: 6

  1 1/2 lb all-purpose potatoes;
           peeled and cut into chunks
  1 1/4 lb mixed winter vegetables such
           as carrots; Brussels
           sprouts; rutabagas,
           turnips, onions, leeks or
           savoy cabbage, peeled
           or trimmed and chopped into
           equal-sized chunks
           Olive oil
      2    knobs butter; divided
      7 oz pkg vacuum packed chestnuts
      6    good quality pork sausages
           linked together
      6    good quality venison or beef
           sausages; linked together
           Sea salt and freshly ground
           black pepper
      1 sm bunch fresh rosemary;
           leaves picked and finely
           chopped
           Nutmeg; for grating
      3    red onions; peeled and
           finely sliced
           Few bay leaves
      1 TB all-purpose flour
    1/2 c  balsamic vinegar
      1 c  plus 1 tablespoon
           good-quality vegetable or
           chicken stock

Cook the potatoes and mixed vegetables in a pan of boiling water for
15 to 20 minutes. When they're cooked right through, drain and put
aside. Heat a glug of olive oil and half the butter in a large
frying pan and add the chestnuts. When they start to sizzle, add the
potatoes and vegetables. Mash the vegetables up in the pan, then pat
the mixture into a thick pancake shape. Fry on a medium heat for
about 1/2 an hour, checking it every 5 minutes. When the bottom
turns golden, flip it over bit by bit and mash it back into itself.
Pat it out flat again and continue cooking until really crisp all
over.

Preheat the oven and a roasting pan to 425 degrees F.

Unravel the pork sausage links and squeeze the filling between them
until all 6 sausages are joined together. Do the same to your
venison or beef sausages. Pat them to flatten them a bit. Drizzle
with olive oil and massage this into your 2 long sausages. Sprinkle
over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage
on top of the other and roll them up like a licorice wheel! Poke 2
skewers through, in a cross shape, to hold the sausages together.

Take the preheated roasting pan from the oven. Drizzle in some olive
oil and add the onions. Season, add the remaining butter and stir.
Place the sausage wheel on the onions and stick the bay leaves
between the sausages. Drizzle with some more oil and roast in the
preheated oven for around 40 minutes, or until golden and crisp.
When your sausages and onions are done, your bubble and squeak
should be ready too. If it still hasn't browned, put it under a hot
broiler for 5 minutes.

Remove the sausages to a plate and place the pan with the onions on
the stove top. Whack the heat up to full and stir in the flour,
balsamic vinegar and stock. Bring to the boil and leave to thicken
to a nice gravy consistency, stirring every now and then, and season
to taste. Remove the skewers and cut the sausages into wedges. Serve
the bubble and squeak with a good portion of sausage, a spoonful of
onion gravy and perhaps some lovely dressed watercress.

Bubble and squeak is a classic British dish of smashed-up winter
vegetables, traditionally made from the Sunday roast leftovers. Use
about 60 percent potato to get the right consistency, then whatever
vegetables you like - carrots, Brussels sprouts, rutabagas,
turnips, onions, leeks or savoy cabbage.

Recipe By: Jamie Oliver Published in: JAMIE AT HOME

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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