Text 1869, 106 rader
Skriven 2010-09-20 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ARCTIC FARMING  00920
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> My BIL Matthew

 GJ> Interesting how some people from the most unlikely backgrounds can
 GJ> have innate skills of a type completely irrelevant to their
 GJ> traditional life styles.   In PNG I had a plant operator instructor
 GJ> working for me with the unlikely name of Philemon Wallis.  He could
 GJ> climb onto any piece of heavy equipment and within minutes could work
 GJ> it instinctively.

 GJ> "natural" from an early age, so eventually learnt to drive all types
 GJ> of heavy equipment for Bougainville Copper at their mine.  When
 GJ> working for the Dept of Works he replaced an expatriate instructor,
 GJ> and was better at that job.

Like Matthew. When he was a labourer, he said, let me try running
that loader and mastered it quickly. Then it was I want to try out
that crane and he mastered that. Later in life, at the mine he
bossed 80 people. And now he is teaching.

He probably has grade 6 level formal education in math but he is the
most astute poker player I know and learns new card games very
quickly. He was the best bridge student I ever had. It took just one
day for the basics of bidding and playing, the next day was setting
up a cross ruff, the next knowing when and how to pull or to finesse
honours, and the next learning transfer squeezes which took me
years to master (all of which will be meaningless if you're not a
bridge player yourself.)

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

     Title: Monica Bidhe's Butter Chicken
Categories: Indian, Chicken
  Servings: 4

           FOR THE CHICKEN:
      1 c  whole-milk Greek yogurt
      1 TB peeled, grated ginger
      1 TB peeled, minced garlic
      2 TB Indian tandoori masala
    1/4 c  canned tomato puree
      2 TB fresh lemon juice
      2 TB melted butter or ghee
      8    skinless, bone-in chicken
           thighs
           Salt, to taste
           FOR THE SAUCE:
      4 TB butter
      1 TB peeled, grated ginger
      1 TB peeled, minced garlic
      2 md tomatoes, finely chopped
           Salt, to taste
      1    serrano chile, finely
           minced
      1 ts dried fenugreek leaves
    1/2 c  heavy cream

Make slits in the chicken to allow the marinade to penetrate.

In a large bowl, mix together the yogurt, ginger, garlic, Indian
tandoori masala, tomato puree, salt, lemon juice and butter. Add the
chicken and mix well. Cover and refrigerate for at least an hour.

Preheat the oven to 400 degrees. Place the chicken in a single layer
in a roasting pan. Pour all remaining marinade over the chicken.
Roast 20 to 30 minutes, or until the chicken is cooked and the
juices run clear.

Remove the chicken from the oven and place all the pieces on a
platter. Reserve the cooked marinade in a bowl.

To make the sauce, in a large skillet, heat the butter over medium
heat. Add the ginger and garlic. Saute for about 30 seconds.

Add the tomatoes and cook, stirring constantly. Use the back of a
spatula to mash the tomatoes as you go. Continue until the tomatoes
are completely mashed and soft, about 10 minutes.

Add the reserved marinade.

Add the salt, chili pepper, fenugreek leaves and chicken and mix
well. Simmer covered for about 10 minutes.

Add the cream and simmer for another minute. Serve hot.

Comments: Adaptation of the author's father's recipe dish. Serve
this with hot steamed rice, or rice and peas, or Indian breads such
as naan. A beet salad with yogurt would be a nice side dish, then a
light granita for dessert.

  From: Markinjj To: Foodwine           
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... One should always play fairly when one has the winning cards.

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