Text 3892, 82 rader
Skriven 2010-11-17 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Orange yolks
====================
-=> Quoting Dale Shipp to Eleanor Creighton <=-

 DS> Jasper Park Lodge. the eggs had dark orange yolks -- not the
 DS> yellow yolks we are used to.

 Richer coloured egg yolks likely come from free-range hens which
 have access to green plant food, not just grain. The yolk colour is
 due to carotenoids, the natural pigments found in many plants, like
 beta-carotene, the vitamin A precursor. There can be 2 times more
 vitamin A and 8 times more vitamin D in eggs from hens on pasture.

 When I was a kid farm chicken eggs had darker yolks in the summer
 time and lighter yolks in the winter time. In summer, they ate more
 grass, bugs etc while in winter they got nothing but feed grain.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Egg Salad with Tawny Port Dressing
 Categories: Sausage, Eggs, Offal, British, Wine
      Yield: 4 Servings
 
    300 ml Tawny port
     50 g  Caster sugar
      3 tb Olive oil
     15 g  flat leaf parsley; chopped
      1    Red chilli; finely chopped
      2 md Baking potatoes
    170 g  Black pudding
      1 tb Vinegar
      4 md Eggs
    120 g  Mixed herb salad
           Salt
           Fresh ground black pepper
 
  The dressing: Pour the port into a small saucepan with the sugar,
  place over a moderate heat and reduce the liquid by 3/4. Remove
  the pan from the heat and cool. Mix the cooled port and half the
  olive oil, fresh parsley and chilli in a bowl, mix vigourously
  with a whisk. Add seasoning to taste.
  
  The Salad: Place a saucepan of water over a moderate heat and
  bring the water to the boil. Place the baking potatoes into the
  water and simmer until the potatoes are tender this will take
  about 10 minutes. Cool the potatoes under running water. Peel the
  potatoes and then slice them approximately 1/2cm (1/4 inch) thick.
  Slice the black pudding to the same thickness.
  
  Preheat the oven to 140 C, 275 F, Gas Mark 1. Heat the oil in a
  frying pan over a moderate heat, add the potato slices and fry
  them until they are crispy and well coloured. Remove them from the
  pan and fry the black pudding for 2 minutes on each side. Place
  the potato and black pudding into the oven to keep warm.
  
  Place a saucepan of water over a moderate heat and bring to the
  boil, add the vinegar, reduce the heat slightly so that the water
  is simmering. Poach the eggs 2 at a time in the water for 3
  minutes. Place the eggs onto absorbent kitchen paper.
  
  To assemble the salads: Mix 1 tablespoon of the dressing with the
  salad leaves. Divide the potatoes between the plates,layer the
  black pudding and leaves on top of the potatoes. Top the leaves
  with a carefully dried poached egg. Season the salad.
  
  Trickle a little more dressing over the egg and around the plate.
  Make a small incision into the egg so that the liquid yolk starts
  to flow and serve straight away.
  
  NOTES: Full of flavour and texture this salad makes a great lunch,
  served with hot French bread and a glass of chilled Tawny Port.
  
MMMMM

Cheers

YK Jim


... Stock to a cook is voice to a singer.

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