Text 30061, 97 rader
Skriven 2012-10-01 21:14:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: pig & chick
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Both of my local favourite H&S soups are relatively thick (cornstarch
 DD> probably), not totally transparent, and contain fair amount of pork
 DD> matchsticks. The ones I don't care for (and they all taste like they
 DD> were poured from the same pail and heated) are very clear, have regular
 DD> mushrooms instead of black mushrooms, no pork, no shrimp (my second
 DD> choice if there is no pork), lots of tofu, carrots, etc. And little
 DD> flavour.

 ML> Out east I see only type one, which is tolerable if heavily
 ML> doctored with hot oil; type two does not sound thrilling at all.

It's not. So, if I know the soup is thin and watery I order egg flower or
similar - or won-ton as my soup. At a buffet - and the ones around here are
universally type two on the H&S - I just dive into the yellow coloured thickish
egg flower and sprinkle lots of green onion tops on as garnish.
 
 DD> You are, of course, correct nearly any soup is better for the addition
 DD> of pork or smoked pork - although putting it into a chicken soup that
 DD> already has plenty chicken bits is somewhat problematic.

 ML> I don't see a problem with that, and there is precedent.
 ML> Chicken with Smithfield-type ham is a well-regarded combi
 ML> in Chinese cooking, for example.

No doubt, but I've not tried it that way that I remember. And my mental taster
is having a problem getting its tongue wrapped around the concept -
Smithfield-type ham that is - outside of Cordon Bleu. But, Smithfield ham isn't
the only pork that would be tasty with chooken.

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

      Title: Roast Chicken w/Honey Butter-Chorizo Stuffing
 Categories: Poultry, Pork, Herbs, Breads
      Yield: 5 Servings

      40 g  (1 1/2 oz) Kerrygold Honey
            - Spread
     110 g  (4 oz) chorizo; fine chop'd
     100 g  (3 1/2 oz)white breadcrumbs
    2.25 kg (5 lb) chicken
       2 tb Thyme; chopped
       1 tb Olive oil
       1 lg Onion; peeled, chopped
       1 cl Garlic; peeled, fine chop'd
            Sea salt & ground pepper

  Preheat the oven to 175°C/350°f/Gas mark 4.

  First make the stuffing, melt 25g of the Kerrygold Honey
  Spread in a saucepan with the olive oil, then add the
  onion, garlic and chorizo, cover with a lid and cook on a
  low heat for 8-10 minutes or until the onions are soft but
  not browned.

  Take off the heat, then stir in the thyme and breadcrumbs.
  Season to taste with salt and pepper then allow to cool.

  Spoon the cooled stuffing into the chicken cavity and
  place the chicken in a roasting tin. Smear the remaining
  Kerrygold Honey Spread over the skin of the chicken and
  sprinkle with some salt and pepper.

  Place in the oven and roast for about 1 hour and 30-45
  minutes (allowing about 20 minutes per 450g/1 lb), until
  cooked, basting occasionally. If it begins to look quite
  dark while cooking, cover with some foil.

  To check whether the chicken is fully cooked, stick a
  skewer into the thigh with a spoon placed underneath to
  catch the juices, the juices should run clear. Also, the
  legs should feel quite loose on the bird.

  When cooked, transfer the chicken to a serving plate and
  leave to rest, covered with foil and in the oven at the
  lowest temperature. This will keep the chicken warm while
  you make the gravy or sauce.

  Spoon the stuffing out of the chicken into a serving bowl
  or onto a plate.

  Carve the chicken and serve.

  Serves 4-6

  Kerrygold and Rachel Allen Community Cookbook

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Get your facts first, and then you can distort them as much as you please!
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