Text 26398, 90 rader
Skriven 2012-06-23 18:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: An argument against...
==============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> ... extremely low fat diets.
 
 JW> License Salads are packed with healthy nutrients. But there is a
 JW> catch. You also have to eat some fat so your body can absorb certain
 JW> fat-soluble compounds

 DD> So, I've been eating healthy all along? Who knew?

Much like the arguments and fads for and against eggs and butter.
Often the old fashioned ideas, based on 100,000 years of evolution
and 10,000 years of agriculture are best.

Keep in mind that there's a huge difference between 20 g of a simple
oil and vinegar vinaigrette using olive oil and a 40 g double
portion of industrial highly processed "Caesar salad dressing" made
from who knows what plus grated cheese when it comes to calories,
fat consumption and nutrition.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Mullet on Carrot, Shallot and Coriander Salad
 Categories: British, Fish, Salads
      Yield: 4 Servings

      4    120 g red mullet fillets
     10 ml Olive oil
     10 g  Unsalted butter
    400 g  English carrots; peeled
    160 g  Shallots; peeled
    1/4 bn Coriander; picked and washed
     40 ml Champagne vinegar
    160 ml Olive oil
    300 g  New potatoes; (Jersey
    -Royals)
     20 g  Unsalted butter
     10 g  Parsley; picked and washed
     20    Unsalted butter; (to finish
    -dish)
    Salt and pepper

  To make the salad, cannel the peeled carrots evenly. Finely slice the
  carrots and place in a tray. Finely slice the shallots, push out the
  centres and split the shallots into rings of even sizes. Add these to
  the carrots.

  In a small bowl place the champagne vinegar with salt and pepper and
  whisk to dissolve the salt. Gradually add the 160 ml of olive oil.
  Adjust the seasoning.

  Pour the dressing over the carrots and shallots and leave in the
  fridge for about 8 hours.

  Thoroughly wash the Jersey Royals. Bring a pan of salted water to the
  boil and add the potatoes. Cook until tender. Drain the potatoes and
  toss with butter, parsley and salt and pepper. Keep warm In a
  non-stick frying pan heat up the 10 ml of olive oil. Pat dry the Red
  Mullet fillets with paper towels and season well on both sides. Place
  the fillets skin side down in the frying pan and add the 10g of
  unsalted butter.

  Cook the fish skin side down until it is golden and crisp. Turn the
  fish over and cook gently on the other side until finished.

  To dress the fish add the finely chopped coriander to the salad.
  Spoon the carrot salad over the bottom of the plates until the bases
  of the plates are covered evenly with carrots.

  Spoon over a little dressing. Place the potatoes at the top of the
  plate. Lay the red mullet on the salad and brush with butter. Serve.

  Carlton Food Network http://www.cfn.co.uk/

  Canneling a carrot is to gouge out and discard it's core. -JW
  
MMMMM



Cheers

YK Jim


... There'd be less litter if blind people were given pointed sticks.

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