Text 6413, 98 rader
Skriven 2011-01-30 13:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: spendthrift politicos
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Our state minister for transport recently
 GJ> spen half a million $$$ remodelling his office, at the same time that
 GJ> the government closed schools and reduced staff.  He claimed that he
 GJ> saved money; the original cost was a million, but he bravely
 GJ> sacrificed his comfort and reduced it by half!

Another head stuck up his ass politician. Tell him I said so. Mind
you we could have given our ex-premier a million to not build the
bridge and actually saved money.

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

     Title: [BFT] Loin Of Lamb, Rolled And Stuffed
Categories: British, Lamb
  Servings: 6

    1.5 kg Loin of lamb, boned (reserve
           bones for stock)
      1    Bouquet garni
     40 g  Seasoned flour
      3 TB Breadcrumbs, lightly browned
           (fried)
      3 TB Dripping or cooking fat
           Stuffing:
      2 TB Onion, finely chopped
     25 g  Butter
      5 TB Fresh white breadcrumbs
      1 TB Parsley
    1/2 TB Chives, chopped
    1/2 TB Mint, chopped
      1 ts Orange zest
           Salt and pepper
      2 TB Orange juice
      1    Egg, beaten
           Sauce:
      1    Onion, sliced
      1 ts Plain flour
    300 ml Stock, made from lamb bones
      1 TB Redcurrant jelly
           Salt and pepper
      1 TB Orange juice

This dish is easy to serve, as the meat is carved in advance.

If the joint is rolled and tied, undo it and lay the meat out flat.
Put the bones on to boil in 1 litre (1 3/4 pints) of boiling salted
water with a bouquet garni. 

Prepare the stuffing. Cook the onion in the butter until soft but
not browned. Stir it into the breadcrumbs and then add the parsley,
chives, mint, orange zest, salt and pepper. Stir well together and
bind with orange juice and some of the beaten egg.

Spread the stuffing over the inside of the meat, then roll up and
tie securely with a string.

Spread the seasoned flour on a plate and the browned breadcrumbs on
another. Roll the joint in the flour, then brush with the remaining
beaten egg and roll in the crumbs until the whole of the outside is
coated.

Heat the dripping in a roasting tin. Put in the joint, baste
immediately and roast at 200 C / 400 F / Gas 6 for 1 1/4-1 1/2
hours.

Just before the joint is cooked, remove the bone stock from the heat
and strain it. Place the joint on a dish and keep it hot.

Make the sauce. Fry the sliced onion in a little fat from the
roasting tin until it is softened and just turning brown. Sprinkle
in the flour, add 300 ml (1/2 pint) of the stock and the redcurrant
jelly. Bring to the boil and boil briskly for 2 minutes. Add the
seasoning and sharpen with the orange juice. Remove from the heat
and strain.

Carve the meat into 1 cm (1/2 inch) slices and lay it on a preheated
dish. Spoon over a little of the sauce and serve the rest
separately.


  From: The British Food Trust: Great British Kitchens
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... A polititian failed to become a millionaire by other legal means.

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