Text 39193, 88 rader
Skriven 2010-06-19 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hard wired cravings
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I think we have it wired into our taste buds
 ML> and collective unconsciousnesses that oil is good.

Yeah, I'm convinced mankind is hardwired from away back to crave fat
(high energy, comes with meat protein and contains certain vitamins)
and sugar (sweet= fruit, so, certain other vitamins). The problem is,
with modern agriculture methods and food processing, it is easy to
get too much of a good thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheeky Pig Wellington
 Categories: British, Pork, Offal, Pastry
      Yield: 4 servings
 
           Pigs cheeks
 
  A dozen or so have been in the freezer for a few months now. And
  with a whole weekend to play with I decided to do something
  special with them.
  
  I saw a recipe for Beef Wellington, the penny dropped and I started
  sketching out my recipe. I decided to switch the mushrooms in the
  traditional duxelle for apricots and then bolster it up with some
  pig's liver pate.
  
  Wash and pat dry your pigs' cheeks. Then season them generously with
  salt and pepper before colouring them in a hot pan. Try to avoid
  smoking your girlfriend's parents' kitchen out at midnight like I
  did. Then sling them into a roasting dish along with a few sage
  leaves and whatever booze you have to hand. I used a glass of
  Argentine Pinot Noir. Then put cover with foil and cook very, very
  slowly. I put them in the top left oven of the Aga which is normally
  used for plate warming and let them bubble away overnight. But if
  you haven't got an Aga and are worried about leaving the oven on
  overnight then slow cook them for 3 or 4 hours on a very low
  setting.
  
  Allow the pigs cheeks to cool and separate them from the juices.
  
  Reduce the liquid to a syrup and add a handful of chopped dried
  apricots. This will become a sticky brown goo that will form the
  basis of the “duxelleö. Add 100 grams of pork liver pate to the
  brown goo and mix so that it becomes a paste. Season to taste.
  
  Then lay a piece of cling film on a chopping board or work surface
  and line it with three overlapping slices of pancetta. Smear them
  with the "duxelle" and plop a pigs cheek in the middle. Then wrap
  them up into smart little parcels. I then used an extra rasher of
  pancetta to hold it all together laterally.
  
  Put these in the fridge and chill until you get around to rolling
  the pastry which must be done at the last possible moment to avoid
  soggyness.
  
  With 40 minutes to go before you want to eat them, roll out you puff
  pastry and roll it around the parcels. Place on a greased baking
  tray and cook in a hot oven until the pastry has browned which will
  take around 20 minutes.
  
  Serve to impressed guests with mashed potato, broccoli and mustard.
  The meat was more tender than anything I've ever eaten and the
  pastry was puffy and crisp. The apricot duxelle gave the pork a
  playful fruitiness that helped to take your mind off the richness of
  the pate and unctuous meat.
  
  Who needs fillet of beef that costs and arm and a leg when you can
  create something that tastes much better and costs a pittance? If
  beef short ribs were the trendy cheap cut of 2007, lamb shanks in
  2008 and pork belly in 2009, then I reckon 2010 is the year of the
  pig cheek.

  From: Http://Aroundbritainwithapaunch
 
MMMMM

Cheers

YK Jim


... Meat? I love it. I crave it and I probably eat too much of it.

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