Text 21814, 77 rader
Skriven 2012-02-28 19:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: curry 291
=================
 DS> A recent issue of the Food Network show called Chopped had a contest
 DS> in making something with some sort of seafood.  One of the contestants
 DS> was unable to taste his dish because he was allergic to all forms of
 DS> seafood.  That has to be a severe disadvantage for any chef.

I presume he wants to work in a steakhouse or something.

Mostly, I am in favor of tasting, but one can do very well
just by following recipes, and perhaps in this episode the
guy had acquired enough of a feel for the type of cooking
that he could sort of fake it. Did he get an assistant who
could taste for balances?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Indian Chicken Pies
 Categories: Indian, Chicken
   Servings:  4

      2 tb Butter
      2 oz Button mushrooms, chopped
      1    Onion, chopped
      2 ts Garam Masala
  3 1/4 c  All-purpose flour
    2/3 c  Chicken stock
      8 oz Cooked chicken, diced
    1/3 c  Frozen corn, thawed
           Salt to taste
           Fresh ground pepper to taste
    1/4 ts Salt
    1/3 c  Cold margarine, diced
    1/3 c  Lard, diced
    1/4 c  Cold water
      1    Egg, beaten
           Tomato slices, halved (opt)
           Fresh parsley sprigs (opt)

  Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2
  minutes.

  Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to
  a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring
  constantly. Remove from heat and stir in chicken, corn, salt and pepper;
  cool.

  Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in
  margarine and lard finely until mixture resembles bread crumbs. Add cold
  water and mix to form a fairly firm dough. Knead gently until smooth.

  Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3 of
  pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4
  (5") fluted pie pans with removable bottoms with pastry circles, allowing
  pastry to overlap top edges slightly. Press pastry well into flutes but do
  not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll
  each piece to a 6" circle.

  Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces.
  Dampen edges of pastry in pans and cover with pastry circles. Seal edges
  well and trim by pressing pastry edges firmly flat blade of a knife. Make a
  small hole in center of each pie. Reroll pastry trimmings and cut out
  leaves to decorate pies. Brush surfaces of pies with egg, then decorate
  with leaves and brush leaves with egg.

  Place flan pans on preheat baking sheet and bake in preheated oven 40-45
  minutes or until pastry is golden brown and filling is heated through. Cool
  before carefully removing from pans. Garnish with tomato slices and parsley
  sprigs, if desired, and serve cold.

  VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of
  each.

  Source unknown

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)