Text 25741, 78 rader
Skriven 2012-06-05 06:55:56 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: OLIVE OYL
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> They are everywhere there is money to be plucked by cheapening the
 DD> product. See above, Pollyanna.

 GJ> Seeing that the Australians in the other states are originally mainly
 GJ> descended from selected breeding stock of convicted criminals and
 GJ> their guards, I would expect some to be less than scrupulously honest,
 GJ> but I would expect better of "born free" South Australians.

Guards? I thought that they were set loose to "root, hog, or die" and other
than a few bureaucrats (who, no doubt, were in bad odour with their higher-ups)
to make semi-regular reports back to the mother ship in Jolly Olde ...... 

The real criminals, as my readings of history tell me, did the Tyburn Hornpipe
right quickly. Those who were transported were in the main guilty of such
"crimes" as poaching the squire's rabbit to feed the family, or being in debt;
along with a few petty thieves. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Australian Poached Rabbit w/Bruschetta
 Categories: Game, Vegetables, Breads, Citrus
      Yield: 4 Servings
 
      1 lg Spanish onion; peeled,
           - sliced
      2    Ribs celery; chopped
      2 sm Carrots; chopped
      2    Sprigs of thyme
      2    Bay leaves
     12    Black peppercorns
      1    Rabbit
      2 cl Garlic; quartered
     16 sm Fresh sage leaves
  2 1/2 c  Extra virgin olive oil
      1    Crusty Italian ring loaf of
           - bread (pref. day-old)
           Mesclun; to serve
           Lemon wedges; (opt), to
           - serve
 
  Bring 6 liters of salted water to the boil in a large
  saucepan. Add onion, celery, carrot, herbs and peppercorns
  and return to the boil. Skim surface. Add rabbit and
  return to the boil. Reduce heat to lowest setting, cover
  and simmer very gently for 1 hour, or until rabbit is
  tender. Remove from heat and cool rabbit in cooking
  liquid.

  Remove rabbit from liquid, strip meat from bones and place
  it in a single layer on a plate or tray. Season meat
  generously with salt and freshly ground black pepper.
  
  Return bones to cooking liquid and boil again to make
  stock to freeze for another purpose, if desired.
  
  Transfer rabbit to a bowl. Add garlic, sage and oil just
  to cover. Using your hands, mix ingredients to combine,
  then cover and refrigerate for 48 hours.
  
  Cut bread into 1cm-thick slices and brush both sides with
  remaining oil combined with 1 teaspoon sea salt. Place in
  a single layer on a rack on an oven tray and bake at
  300øF/150øC for 30 minutes, or until pale golden. Using a
  slotted spoon, remove rabbit from oil, and serve at room
  temperature with warm bruschetta, mesclun and lemon
  wedges, if desired.
  
  Source: Australian Gourmet Traveller July '94

  Uncle Dirty Dave's Archives
 
MMMMM

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