Text 32548, 111 rader
Skriven 2013-01-11 11:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sneaky names
====================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> I was interested to find that the Maple Leaf Foods that
 ML> Jim disdains is different from the Maple Leaf Farms that
 ML> I respect.

I noted with cynicism that when an Alberta company called Lillydale
Poultry Processors changed their name to Lillydale Farms and became
a brand name rather than a commodity that they jacked their prices
up 50%. The birds still taste the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Chicken with French Beans And Chilli Dressing
 Categories: Chicken, Rice, Stuffing, Beans, Curry
      Yield: 2 Servings
 
      6    Spring onions; trimmed
    115 g  Long grain rice
      1    Red chilli
      1 ts Curry powder
      1 tb Dark muscovado sugar
      2 tb Soy sauce
      2 tb Tomato ketchup
           Sunflower oil
      3 tb Sesame oil
      1    Garlic clove; peeled
      1    Handful fresh basil leaves
      2    Chicken breast fillets
           -(skin on)
      1    Lemon
      1 ts Caster sugar
      1    Egg
    225 g  French beans
           S&P
 
  Place the rice in a pan of boiling salted water and bring to the
  boil. Stir once, reduce the heat and cook for 10-12 minutes until
  completely tender and cooked through.
  
  Finely shred two of the spring onions and place in a bowl of iced
  water. Set aside to curl up. Cut the chilli in half, remove the
  seeds and mince the flesh.
  
  Place half in a shallow non-metallic dish and add the curry
  powder, 1 tbsp soy sauce, muscovado sugar, tomato ketchup and 1
  tbsp each of sesame and sunflower oil. Crush in the garlic clove
  and chop up 2 tbsp basil and add, mixing well to combine. Season.
  
  Slash the skin of each chicken breast and cut each one into three
  even-sized pieces on the diagonal.
  
  Add to the marinade, turning to coat and set aside for at least
  five minutes or as long as time allows to allow the flavours to
  combine.
  
  Make the moulds for the rice cones. Cut out two 25cm/10" squares
  of silicone paper, fold each into a triangle and bring the edges
  together to form a cone.
  
  Secure the cone by rolling down the top edge to make a cone that
  is about 11cm/4 1/2" high and then lightly oil the insides. Heat a
  griddle pan.
  
  For the Dressing: Squeeze 1 tbsp lemon juice into a small bowl.
  Add the remaining tbsp of soy sauce and tomato ketchup, the rest
  of the chilli, caster sugar and 3 tbsp sunflower oil and 1 tbsp
  sesame oil. Whisk until well combined and season to taste.
  
  Heat a wok until searing hot. Add the chicken skin-side down to
  the griddle pan and cook for five minutes without turning. When
  cooked, transfer to a plate and cover with foil to keep warm.
  
  Beat the egg with 1 tbsp sesame oil and season generously. Add a
  little oil to the heated wok. Finely chop the remaining spring
  onions, tip into the wok and stir-fry for 30 seconds or so.
  
  Add the egg mixture and cook for a minute, tip in the drained rice
  and stir-fry for a minute or so until heated through. Season to
  taste.
  
  Tail the French beans and place in a pan of boiling salted water.
  Cook for 2-3 minutes until just tender and cooked through.
  
  Drain the French beans and refresh under cold running water, then
  tip into two-thirds of the dressing and toss to combine.
  
  When the rice is cooked, spoon a little at a time into each cone,
  pushing it down well and levelling off when full. Carefully turn
  each cone of rice on to a serving plate. Discard the paper and
  garnish with the spring onions.
  
  Arrange some dressed French beans on the serving plate and add a
  mound of the chicken on top. Mix any juices from the rested
  chicken with the remaining dressing and drizzle around the edge of
  the plate to serve.
  
  Recipe by: Anything You Can Cook
  
MMMMM



YK Jim


... Roosters pick females who look good in chicken bikinis.

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