Text 29412, 96 rader
Skriven 2012-09-10 08:31:00 av JIM WELLER (1:123/140)
Ärende: duck 3
==============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey, Almond and Cranberry Flan
 Categories: Turkey, British, Cheese, Condiments, Eggs
      Yield: 4 Servings
 
    175 g  Plain flour
     75 g  Cheddar cheese; grated
      1 pn Mustard powder
    125 g  Butter; melted
           Water to mix
     15 g  Butter
      1 sm Onion; chopped
    300 g  Cooked turkey; diced
     25 g  Flaked almonds
     25 g  Cranberries
      1 tb Freshly chopped parsley
           Salt and freshly ground
           -black pepper
    200 ml creme fraiche
      2    Eggs; size 3
 
  Preheat the oven to 190 øC, 375 øF, Gas Mark 5.
  
  Sieve the flour into a bowl, add the cheese and mustard powder and
  mix well. Add the 125g (4oz) melted butter and 1-2 tablespoons of
  water and bind together to form a soft dough.
  
  Mould the pastry into a 20cm (8inch) loose-bottomed flan tin,
  prick the base and bake blind for 15 minutes.
  
  Meanwhile, prepare the filling. Melt the remaining 15g (1/2oz)
  butter in a saucepan, add the onion and cook gently for 2-3
  minutes until soft. Add the turkey, almonds, cranberries, freshly
  chopped parsley and seasoning and mix well.
  
  Beat together the creme fraiche and eggs and pour over the turkey
  mixture, mix well. Pour into the pastry case and place in the
  preheated oven. Cook for 35-40 minutes, until firm to the touch
  and lightly golden brown. Alternative fillings can be used
  including other left over meats or fish.
  
  For a vegetarian flan chopped mixed vegetables and grated cheese
  is ideal.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey, Tortellini, and Watercress Soup
 Categories: Turkey, Soups, Pasta, Cheese
      Yield: 6 Servings
 
      4 qt Water
           The carcass of a turkey;
           -broken into large pieces
      1    Carrot; sliced
      2    Ribs celery
      1    Bay leaf
      1    Onion; quartered
    1/2 ts Dried thyme
      3    Parsley sprigs
      1 ts Fennel seeds
    1/2 lb Fresh cheese tortellini
      4 c  Coarsely chopped rinsed
           -watercress
 
  In a large kettle combine the water, the turkey carcass, the
  carrot, the celery, the bay leaf, the onion, the thyme, the
  parsley, and the fennel seeds and simmer the mixture, uncovered,
  for 1 1/2 hours. Strain the stock through a large sieve into a
  large bowl, transfer the turkey meat to a cutting board,
  discarding the bones and remaining solids, and chop it fine.
  Transfer the strained stock to the kettle, add the turkey meat,
  and bring the liquid to a boil. Add the tortellini and salt and
  pepper to taste and simmer the mixture until the tortellini are
  just tender. Add the watercress and simmer the soup for 1 minute.
  Makes about 12 cups.
  
  Serving 6 as a main course or 8 to 10 as a first course.
  
  Gourmet November 1991

MMMMM
 

Cheers

YK Jim


... I try to drink the Top of the Bottom Shelf.

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