Text 25639, 82 rader
Skriven 2012-06-02 15:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Albert Ross
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> No gull recipes are forthcoming. I promise.

 DD> Now you know that a promise like that is a challenge:

 DD> Title: Spaghetti con Seagull

We can always rely on you!

It's way better to serve a tame bird with wild mushrooms...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Capon with Ceps in a Salt Crust - France
 Categories: Holiday, Chicken, French, Stuffing, Wine
      Yield: 6 Servings
 
      3 kg Capon
           STUFFING:
    800 g  Ceps or wild mushrooms
    120 g  Pancetta; roughly chopped
      2 tb Parsley
      3    Cloves garlic
     18    Shallots; cut in 1/4 inch
           -pieces
    500 g  Chestnuts boiled in water
    200 g  Dried peas; soaked overnight
           -and cut in pieces
           SALT DOUGH:
    750 g  Salt
  1 1/2 kg Flour
      9    Egg whites
      2 tb Sage
           SAUCE:
    1/2 l  Sauternes or muscat wine
      3 tb Soya sauce
    125 g  Butter
    1/4    Lemon
 
  Heat 1dl of olive oil in a pan and cook the shallots until
  coloured, then add the ceps. Toss well and cook until the ceps
  start to colour, then add the pancetta, the garlic, peas and
  parsley and keep aside. In a hot pan or roasting tray, colour the
  capon on every side and leave to cool completely.
  
  Reduce the muscat wine with the soya sauce to 1.5dl, then whisk
  the butter in and finish with a squeeze of lemon and a crack of
  pepper. Fill the chicken with the stuffing.
  
  To make the crust, place the flour, egg whites and salt in a large
  bowl and beat with an electric mixer on medium speed for 1 minute.
  Add just enough water to bind to a dough. Shape into a ball.
  
  Preheat the oven to 150C. Brush the chicken with oil and season
  with pepper. On a lightly floured surface, roll out the salt dough
  to an oblong about 8mm thick. It should be large enough to wrap
  comfortably around the capon. Make a bed with the sage on one side
  of the salt dough and set the capon on top. Brush the dough around
  the chicken with the egg wash. Place more sage over the capon,
  then roll it over to wrap it in the dough. Seal the joints
  completely with the egg wash, pressing with your fingers. Place
  seam-down on a baking sheet and bake for 1 hour 45 minutes. Remove
  from oven and leave to rest for half an hour.
  
  Take the capon to the table in its crust. Cut around the crust and
  lift the top, then lift out the capon. Discard the sage and carve
  the capon. Share the stuffing and spoon the sauce.

MMMMM
  

Cheers

YK Jim


... SPAM is just budget terrine in a can.

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