Text 7190, 94 rader
Skriven 2011-02-14 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: roughing it
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Ray's list is proper clothing, matches, knife, axe and gun. W

 ML> I used to hike in places where potable water was sometimes
 ML> hard to come by. Water was a necessity, probably #1 in the
 ML> summer.

That's never a problem around here, although there is a slight risk
of beaver fever.

 JW> Compass handy but not needed.

 ML> In familiar territory, or one where the topography is, as
 ML> they say, an open book, maybe.

Ray usually carries one but can get by with just sun and stars.
You don't have to be totally accurate if you are 30 miles north of
an east-west highway 300 miles long. Although you might have a fair
walk to your truck when you come out. [g] And also around here, all
streams eventually end up in Great Slave Lake. (I myself would carry
a compass though.)

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

     Title: Tunisian Pastries With Egg And Anchovies
Categories: African, Pastry, Eggs, Anchovies
  Servings: 4

  1 1/2 TB canned anchovy fillets,
           finely chopped and drained 
      4    (8 inches) spring roll
           wrappers 
      1 TB olive oil 
      1 lg onion, finely chopped 
      2 TB chopped parsley 
      3 ts capers, drained and chopped
           Freshly ground black pepper
           Oil for shallow frying 
      1    egg white, lightly beaten 
      4 sm fresh eggs 

Place the separated spring roll wrappers in a stack on a 8-inch side
plate and cut off the corners with scissors to give roundish shapes.
Remove to a board, cover with a folded clean cloth and set aside. 

Heat the olive oil in a small frying pan. Add the onion and cook
gently for about 12-15 minutes until very soft and transparent,
stirring often. Mash in the anchovies, remove from the heat and stir
in the parsley, capers and pepper to taste. Leave to cool in the
pan, then divide into four. 

Pour 1/4 inch of oil into a 10 inch frying pan. 

Place a spring roll wrapper on a side plate and brush around the
edge with beaten egg white. Place a portion of onion filling in a
heap on one side, with the edge of the filling just touching the
middle. Make an indentation in the filling with a soup spoon and
break an egg into it. Fold the spring roll wrapper over the filling
to meet the other side and press the edges to seal. 

Heat the oil in the frying pan. Slide the roll into the hot oil and
shallow fry for about 45 seconds on each side, until golden brown
and crisp, turning the brik over using two fish slices or tongs.
Lift out, drain on kitchen paper and keep warm. Prepare and cook the
remaining briks in the same way. Serve the Tunisian Fried Pastries
hot. 

Notes:

The Tunisian name for it is Brik Bil Anchouwa.

Makes: 4 pastries
                         
  From: Reader's Digest Mediterranean Cookbook
 
MMMMM-------------------------------------------------


Egg roll wrappers?




Cheers

YK Jim


... Avoid the Tate's Compass: "He who has a Tate's is lost!"

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