Text 29704, 101 rader
Skriven 2012-09-18 21:23:00 av JIM WELLER (1:123/140)
Ärende: packets 2
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Donnalene's Vietnamese Spring Rolls
 Categories: Vietnamese, Noodles, Shrimp, Appetizers, Pork
      Yield: 4 servings
 
      8 oz Peeled shrimp
      4 oz Crab meat
      1 lb Ground lean pork
      5    Shallots, finely chopped
      1 md Carrots, cut in julienne
           Shreds
      5    Wood ear mushrooms, soaked
           In warm water
      8 oz Water chestnut or taro or
           Hickama
      2 oz Cellophane noodles, soaked
           In warm water
      1    Egg white (optional)
      1 tb Fish sauce
      1 ts Sugar
    1/4 ts Salt
      1 tb Sesame oil
     30    Pieces dried rice paper
           Vegetable oil for
           Deep-frying
           Rice Vermicelli
 
  Mix all the ingredients in a large bowl.  The secret is to pat dry all
  the ingredients when you mix it.  Avoid having water mix in with the
  ingredients. Dip rice paper into a large bowl of warm water, place it
  on a rack or on a kitchen towel for 1 minute until it is soft and
  flexible. Put stuffing on the rice paper.  Start folding the left and
  right side of the rice paper into the center, then roll up from the
  bottom edge away to the far end.  Do not roll too tight, as this will
  cause the rolls to split.  Deep-fry over medium heat until golden
  brown.
  
  Eat With: Rice Vermicelli, Red leaves lettuce or Boston lettuce,
  Vietnamese Basil, Cilantro and Mint.

  From: Donnalener2
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey, Spinach and Stuffing Croustade
 Categories: Turkey, Stuffing, Corn, Eggs, Mushrooms
      Yield: 4 Servings
 
           PASTRY:
    500 g  Flour
    250 g  Corn starch
    450 g  Butter
     30 g  Salt
      1    Egg
     75 ml Water
           FILLING:
      1 lb Large leaf spinach
      1 lg Shallot; finely chopped
    200 g  Turkey; chopped
      6 sm Button mushrooms
      6 sm Button onions
    1/2 pt Veal stock
    100 g  Stuffing
      1    Egg yolk
 
  Make the pastry in the usual way.
  
  Fry the shallot without colouring and add spinach, sweat until cooked
  and set aside.
  
  Line a small 4 inch buttered muffin ring with the pastry. Leave a
  little over the top of the ring. Add the cooked spinach to the pastry
  case. Place the turkey that has been cooked with a small amount of
  shallot. Finally place in a small circle of the ready made stuffing.
  Close the excess pastry over the top of the ring and brush with egg
  yolk. Roll out a circle of pastry to form the croustade, rest in the
  fridge for 1 hour then brush with egg yolk and bake in the oven at
  180C/gas 7 for approximately 20 minutes.
  
  Meanwhile, prepare the garnish, saute the baby onions which will have
  been pre-blanched in boiling salted water for 1 minute. Add the
  button mushrooms and set aside. Heat the veal stock and take the
  croustade from the oven and put on a plate. Place the mushrooms and
  onions around and pour on the veal stock to complete the dish.

MMMMM
  

Cheers

YK Jim


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