Text 18521, 90 rader
Skriven 2011-12-01 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: EQUAL BILLING  11125
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> With banks here giving 5% or more on time deposits

Canadian rates are currently 0.55% to 2.0% depending on the term.

 GJ> electricity charges of $1500 or more a year.

But the budget plan should be accurate to say 10% so we are really
talking about $150 or less, with the distinct possibility the utility
company is loosing the interest if your consumption increases during
the course of the year.

 GJ> it starts to become significant.

So I don't think so.

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

     Title: Cotoletta Roll With Coleslaw
Categories: Sandwiches, Veal
  Servings: 6

      6 sm rolls
           FOR THE COTOLETTA
           (CRUMBED VEAL):
    240 g  veal topside; cut into 6
     40 g  pieces
    150 g  Panko breadcrumbs
    100 g  flour
      3    eggs
           FOR THE COLESLAW:
     40 g  carrot; cut into julienne
    100 g  cabbage; finely shredded
     40 g  fennel; finely shredded
      1    shallot; sliced
    100 g  mayonnaise
     50 ml extra virgin olive oil
           Juice of 1/2 a lemon
           Salt and pepper to taste

Prepare the coleslaw by mixing all ingredients together in a bowl.
Put in the fridge until ready.

For the crumbed veal, remove sinew from the meat and slice on an
angle. Bash out each slice to flatten.

Coat each slice in flour  before dipping in the egg, and then the
Panko breadcrumbs.

Heat olive oil in a pan, add veal and cook until golden. When veal
is nearly ready, add 1 tbs butter.

Heat rolls for a few minutes in the oven, then slice in half, place
a piece of veal inside and finish with a spoonful of coleslaw. Close
the roll and serve.

Make sure you use a crusty bun that is still quite light. Good
quality veal is also essential, as you don't want to be dealing with
chewy meat.

Of course you can replace the veal with chicken if you prefer. Both
work well.

When crumbing the veal slices, remember to coat well at every step,
but make sure you dust off any excess flour before dipping into the
egg. This will prevent the coating being clumpy. Again coat well
with the bread crumbs but dust any loose bits off to prevent
burning.

The fennel in the coleslaw adds a refreshing aniseed flavour and
cuts into the creaminess of the mayonnaise.

Don't use too much mayonnaise or your roll will end up soggy.

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


Cheers

YK Jim


... Standard & Poor's and ancient Mayans agree: we are in the End Times.

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