Text 17169, 74 rader
Skriven 2011-10-28 14:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: EASY THINGS 97 11028
============================
 -=> Quoting Michael Loo to Jim Weller <=-

 GJ> year I inadvertently bought a ticket for the right day, but the wrong
 GJ> month.  When I woke up to it, however, that NZ to Queensland flight
 GJ> had long departed, and I had to buy another ticket.

 ML> Yep, been there. The secret is to catch the problem before
 ML> the date on the ticket. Other than that, one has to apply for
 ML> what one might call a pity mulligan, which I have had granted
 ML> owing to my lofty status with the airlines, and which you
 ML> might have got if you had pled senility or some such.

I was too late, and in any case it was a cheapy non-changeable ticket.
 
 GJ> "Roast leg of Spear Creek saltbush Dorper lamb, served with
 GJ> traditional accompaniments" - brown gravy, roast spuds, broccoli,
 GJ> carrots, green beans, cauliflower and sweetcorn.  To our surprise, the

 ML> Sounds fine except for the appellations, which out here in
 ML> civilization at least are a sure sign of pretentious nonsense
 ML> cooked up by someone who either recently graduated or was
 ML> recently tossed out of one of those hotsy totsy culinary
 ML> academies that we so trashed quite recently.
 
There, it let customers know that it was local produce from a property
just up the road, near Spear Creek.  The natives take great pride in
the superiority of Eyre Peninsular lamb and seafood.   Dorper is a
black-faced variety bred for its meat.  One of the aims of my journey
was to savour the foods of the region, and that was the first.  I was
certainly not disappointed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Lamb with Port Sauce
 Categories: Australian, Lamb, Sauces, Wines, Dairy
      Yield: 4 Servings
 
      1 kg Leg of lamb
      1    Clove garlic; thinly
           Sliced
      1 ts Ground ginger
      1 ts Dry mustard
      2 ts Sugar
      1 c  Strong black coffee
      2 tb Cream
      2 tb Port
      2 tb Flour
    1/2 c  Red current jelly
 
  Trim excess fat from lamb. Make 2 or 3 slits on the surface of the
  lamb, and insert garlic slices. Combine ginger and mustard and rub
  over surface of lamb. Bake in a moderate oven (180 deg C, 355 deg F)
  for 1 hr. Dissolve sugar in the coffee, stir in the cream and port,
  pour over the lamb. Bake a further 45 minutes, for the lamb to be a
  little pink near the bone, 1 1/4 hours for well done lamb, basting
  occasionally. Lift the lamb onto a serving platter and keep warm.
  Skim the fat from the pan juices and reserve. Add water to the meat
  juices to make 1.5 cups, and set aside. Put 2 tablespoons of the
  reserved fat into the roasting dish, stir in the flour and cook for 2
  minutes. Gradually add pan juices, stirring constantly. Cook until
  smooth and thickened. Blend in red current jelly, and cook until
  melted. Serve the sauce separately.
  
  This goes very well with a good red wine.
  
  Recipe by: Jane Philcox
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)