Text 6468, 90 rader
Skriven 2008-05-03 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BULK PURCHASES  80501
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> You're talking to a guy with a 20 kg bag of rice and a freezer full
 JW> of 28 pound turkeys. I can't help you!

 GJ> You are wise. According to my relatives in Manila, the price of
 GJ> rice has doubled over the last year.  It has also increased
 GJ> markedly here GJ> due to the drought, so more has to be
 GJ> imported, mostly long grain stuff from Thailand.

Lucky timing is all. I don't eat rice often so I really only wanted
5 kg Basmati long grain and 5 kg Thai Jasmine (the little 1 kg bags
are always expensive) but there had been a run on the store by the
Asians and all that was left that day was a single 20 kg bag.

 GJ> Getting through the frozen turkeys would be a problem....
 GJ> difficult to hack off a suitable portion for 2 people while
 GJ> leaving the rest frozen.

I thaw them, hack them up, flavour each portion a different way,
cook them and re-freeze over half. When you catch up you'll find a
blow by blow description on the latest one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portuguese Roast Turkey
 Categories: Portuguese, Turkey
      Yield: 10 Servings
 
      1    (10-lb) fresh turkey
      2 lb Coarse (kosher) salt
    1/4 lb Unsalted butter
      3 tb Olive oil
      2 lg Garlic cloves;
           -peeled and minced
      1 lb French or Italian bread
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
  3 1/2 c  Chicken stock
      2 lg Egg yolks
 
  Remove the giblets from the turkey for another use. Fill the neck
  and body cavities of the turkey with coarse salt, then rub the
  skin well all over with salt. Place the turkey and remaining
  coarse salt in a large deep kettle, adding enough cold water to
  just cover the bird. Set in a cool spot for 3 to 4 hours.
  
  To prepare the stuffing: put the butter and olive oil in a large
  heavy saute pan, or better yet, a kettle, and place it over
  moderate heat. When the butter is melted, add the garlic and cook
  for 3-5 minutes until limp. Meanwhile, tear the bread into small
  chunks. Add the bread and the fine salt and pepper and toss well.
  Pour in the chicken stock and beat hard with a wooden spoon until
  the mixture is paste-like. Turn the heat to its lowest point, cover
  the kettle and steam 15-to-20 minutes until the bread absorbs all
  the liquid. Add the egg yolks to the stuffing mixture and beat
  hard until smooth. Remove from the heat and reserve.

  Preheat oven to 400F. Drain the turkey and rinse several times in
  cool water so that all traces of salt are gone. Place the bird on
  the counter with the neck cavity facing you. With your hands,
  begin working the skin free from the breast. Proceed gently,
  taking care not to tear the skin. It's slow going at first, but
  once you begin to free the skin, the job goes quickly. Loosen it
  all the way down the bird to within about 1 inch of the tail end,
  down both sides. With your hands, push the stuffing bit by bit far
  down under the skin and continue, packing it in lightly, until the
  breast is covered with about a 1-inch layer. Next fill the neck
  cavity, skewer the neck skin flat against the back to enclose, and
  truss the bird.

  Place the turkey breast-side up in a large shallow roasting pan
  without a rack and roast uncovered for about 2 1/2 hours. Do not
  baste. When the bird is richly browned and a leg moves easily in
  the hip joint, remove from the oven. Let stand, uncovered, 20
  minutes. Drain drippings into a sauce boat and keep warm. Remove
  trussing string and skewers and serve at once on a warmed platter.

  JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM

Cheers

YK Jim


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