Text 38595, 111 rader
Skriven 2010-06-02 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: chocochili 236
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> the Bangladesh store...
 JW> Not surprisingly the store is defunct already.
 JW> There just aren't enough South Asians here to support one.

 ML> Pity. But there's still the multi-ethnic Asian market, what
 ML> was it called, Kim's or something?

Yes, Kim's.

We had an Indian store about a decade ago as well, that was
bankrolled by a doctor to create a job for his nephew, which
struggled along for three years but they didn't renew the lease
after that and liquidated. Kim had stuck to south east Asian goods
prior to that but added a small Indian section after the first store
closed.

 ML> Lindt Excellence chili

 JW> liked it; I had thought previously that although I like both
 JW> chocolate and chiles that they wouldn't go together all that
 JW> well. I stand corrected.

 ML> It's a time-honored combo in savory dishes

I was always OK with that aspect.

 ML> acquired some recent cachet in sweets.

But was previously sceptical about that part.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Venison With A Bitter Chocolate Sauce
 Categories: Venison, Marinades, Chocolate, Sauces, Nuts
      Yield: 4 servings
 
      4    9 oz pieces of venison
           Shoulder
      2 fl Oz sunflower oil
           Salt and freshly ground
           Black pepper
           FOR THE MARINADE:
      1    Bottle 750ml red wine
      8    Juniper berries, crushed
     12    Black peppercorns, crushed
      2    Bay leaves
      1    Sprig of fresh thyme
      1    Strip of orange peel
      1 md Carrot, diced
      1 lg Onion, peeled and roughly
           Chopped
      4    Garlic cloves, peeled
      1    Celery stick, chopped
           FOR THE SAUCE:
      1 tb Tomato puree
     14 fl Oz water
      1 tb Redcurrant jelly
  1 1/2 oz Bitter chocolate, grated
           FOR THE GARNISH (OPTIONAL):
     24    Chestnuts, prepared and
           Cooked
 
  Put the red wine in a pan and boil to reduce by one-third. Allow to
  cool down to room temperature. Place the venison in a large container
  and cover with the reduced wine and all the remaining marinade
  ingredients. Refrigerate and allow to marinate for 24 hours.
  
  Preheat the oven to 110C/225F/Gas1/2 . Drain the venison and the
  vegetables and pat them dry. Reserve the wine. In a non-stick pan,
  heat the sunflower oil until smoking and sear and colour both pieces
  of venison on all sides to a good deep brown. This operation will take
  about 10 minutes. Transfer the venison pieces to a cast-iron
  casserole.
  
  In the oil remaining in the non-stick pan, colour the vegetables and
  seasonings lightly, about 5 minutes, then transfer them to the
  casserole with the venison. Add the tomato puree to the non-stick pan
  and cook for 1-2 minutes. Add the reserved red wine from the
  marinade, and bring to the boil. Pour over the venison, vegetables
  and seasonings in the casserole, and barely cover with the water.
  Season lightly with salt. Bring to the boil for 1 minute, skim, then
  cover with a tight lid. Braise in the preheated oven for 31/2  hours.
  
  Strain the juices into a large saucepan and reduce on full heat to
  about 300ml/10fl oz. Reduce the heat until the sauce barely simmers,
  then add the redcurrant jelly. Correct the seasoning and finally,
  whisk in the grated chocolate. Mix the venison and vegetables back
  into the sauce, and re-heat gently. Add the chestnuts if using. You
  may serve the venison from the casserole or transfer it to a nice
  serving dish. Serve to your guests.
  
  Recipe by Raymond Blanc from Blanc Mange
  
  From: Shazza

 
MMMMM


Cheers

YK Jim


... A chocolate high will take you to a land of unicorns and rainbows

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