Text 16661, 84 rader
Skriven 2011-10-16 13:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: HI beer 40
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> in the tropics, skunky beer may be good
 HN> for you...but it still tastes nasty!

Skunky beer tastes nasty anywhere!

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

     Title: Luxury Pork Sandwich
Categories: Sandwiches, Pork, Marinades, Grill, Relishes
  Servings: 4

      4    pork loin steaks
      4    clove garlic; crushed
      2 TB finely chopped thyme
      1 TB finely chopped flat-leaf
           parsley
      1    lemon; juiced
    1/4 c  olive oil; plus extra, to
           brush
      1    loaf ciabatta or Turkish
           bread; halved horizontally
      1 c  rocket
      1 sm red onion; cut in rings
           TOMATO RELISH:
      2 TB olive oil
      1    red onion; finely chopped
      1    clove garlic; crushed
      4    vine-ripened tomatoes;
           roughly chopped
      1    lemon; zested
    1/4 c  red wine vinegar
    1/4 c  caster sugar
    1/4 c  finely chopped basil
      1 TB finely chopped flat-leaf
           parsley

To marinate pork, combine pork, garlic, herbs, lemon juice and oil
in a bowl. Season with salt and pepper. Set aside to marinate until
needed.

To make relish, heat oil in a saucepan over medium-high heat. Add
onion and garlic, and cook, stirring occasionally, for 5 minutes or
until onion is soft. Stir in tomatoes, lemon zest, vinegar, sugar
and half the basil. Cook, stirring, for 25 minutes or until
thickened. Stir in remaining basil, then spread relish over an oven
tray and refrigerate for 20 minutes or until cool. Makes 2 cups.

Preheat a greased barbecue or chargrill pan to high. Cook pork for 3
minutes each side or until cooked through. Rest for 5 minutes, then
cut into slices.

Brush cut sides of bread with extra oil. Cook, cut-side down, on
barbecue for 30 seconds or until charred.

Place bread base on a chopping board. Scatter with rocket and onion,
top with pork, then spoon over relish. Finish with bread top. Cut
into 4 sandwiches to serve.

TOP TIPS

For a variation on the relish, add 1 seeded, finely chopped red
bird's-eye chilli, or 1/2 tsp each ground allspice and turmeric,
with onions in step 2.

Use relish as a condiment with beef minute steaks, chicken or lamb.


  From: Tom Mc Rae To: Foodwine         
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Limburger smells like a cross between skunk juice and hangover breath.

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