Text 4278, 108 rader
Skriven 2010-11-28 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Monkfish
================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to NANCY BACKUS <=-
 
 JW> I never understood the popularity of eye of round
 
 NB> It has a certain cachet (achieved through deft marketing) as being
 NB> the "poor man's filet mignon".

 JW> How bizarre. Incredible that they could pull that off.

 DD> Chuck-eye is much closer to being "poor man's filet mignon". 

I almost made the same comment.

 NB> Monkfish [...] "poor man's lobster"

 JW> burbot. It can be somewhat lobsterish

 DD> Monkfish is somewhat of a lobster texture. But, beware of
 DD> monkfish fat - it is *extremely* strong tasting and very (to
 DD> me) off-putting.

I was not fond of monkfish liver the one time I tried it but then I
do not like fish liver in general, just bird's and mammal's. IIRC
Michael holds it in high esteem though.

 DD> I like monkfish for what it is and not necessarily for what it is
 DD> purported to be.

So do I. Although lately, except for that one batch of salt cod,
I've been eating local Great Slave Lake fish almost exclusively...
much fresher and mush less expensive.

The best way to make fish taste more like lobster is to make fish
chowder with Minor's lobster base.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Moroccan Camel Hump In Pasty 
Categories: Meats, Misc, Moroccan, Pastry
  Servings: 4

           FOR THE DOUGH:
    200 g  white flour 
    200 g  wholemeal flour 
      2 TB fresh yeast 
      1 ts salt 
           FOR THE STUFFING:
           Glug of olive oil 
      2    finely chopped onions 
      1 lg bunch chopped
           flat-leaf parsley 
      1    whole head of chopped garlic
    150 g  camel hump fat cut into
        sm cubes
      1 c  shredded, dried camel meat
           -Kh'lia'
      1 ts chilli powder 
      1 ts paprika 
    1/2 ts cumin
    1/2 ts ras el hanout
      2 c  sliced green olives 
      2 TB dried oregano 
           FOR THE GLAZE:
    2/3    whole eggs, whisked 
           Good quality olive oil 

If can't get the hump you can use beef fat instead. For shredded,
dried camel meat Kh'lia' - you could use beef jerky instead.

Mix the flours together and make a well. Pour in the yeast, salt and
a little warm water. Allow the yeast to dissolve and then knead to
form a dough. Roll into 8 small balls and leave to rise for approx 2
hours.

Meanwhile, heat the olive oil and fry the onions, parsley, garlic,
hump fat and, if using, the dried camel meat, until soft. Add the
spices (except oregano) and chopped olives. Take off the heat and
add the oregano.

Take two of the dough balls and flatten each to the size of a side
plate, around 1.5 cm thick. On one, place some of the stuffing
mixture and cover with the other, rolling up the sides and pinching
together to make a pasty. Rub some of the juice from the stuffing
mix on the top. Take a handful of the whisked egg and cover the top
of the pasty as well as drizzling with a little olive oil.

Place in a pre-heated oven at 180 C for 20-25 minutes or until risen
and golden.

Chef Souad at Cafe Clock, Fez

From: Www.Abc.Net.Au/Tv/Cookandchef
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Virtue is its own punishment.

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