Text 805, 82 rader
Skriven 2010-08-31 00:01:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BEANS  00829
====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Fairly readily obtainable
 GJ> here are snake beans, aka yard-long beans, aka sitao

 JW> They are here as well thanks to the demand from our large Asian
 JW> community. Unfortunately they are expensive and usually past their
 JW> peak by the time they arrive here from wherever they come from.

Doesn't that apply to all your vegetables?  Are any grown locally, or
only moss such as your caribou eat?

 JW> Doves and beans together...

 JW> Title: Roast Pigeon and Goose Liver on Truffle Potatoes

Just your standard daily breakfast dish...


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PIGEON, PORCINI, POLENTA & PARMESAN
 Categories: Starters, Poultry, Restaurants, Adelaide
      Yield: 1 servings
 
           ; POLENTA
     90 g  Flour- polenta
    250 ml Milk
    500 ml Water
     50 g  Butter
     50 g  Parmesan; grated
           ; PORCINI
    150 g  Mushrooms- Swiss brown
      2 tb Olive oil
     30 g  Mushrooms- porcini; soak
      2    Shallots; diced fine
      1    Garlic cloves; minced
    100 ml Stock- veal
    150 ml Cream
      1 tb Tartufata truffle mushroom
           ; paste
           Sea salt
           Sp- black pepper, ground
           ; PIGEON
      2    Pigeon breasts; cleaned
           ; GARNISH
     50 g  Parmesan; shaved
      4    Quail eggs; poached
           Oil- white truffle
           Balsamic
 
  Soak the porcini in water, reserving the soaking liquid.
  
  For the polenta; bring milk, water & salt to a simmer, whisk in the
  polenta & stir continuously till it becomes thick & soft. Take off the
  heat & mix in the parmesan & butter.
  
  For the porcini; gently fry the shallot & garlic in the olive oil till
  transparent. Add the sliced Swiss brown & saute till they begin to
  take on a golden brown colour. Add the porcini & season with salt &
  pepper, then add the reserved soaking liquid, & the veal stock. Cool
  till the liquid is slightly reduced, stir in the cream & the tartfata
  truffle mushroom paste. Season to taste.
  
  For the pigeon; shave the breasts as finely as possible on an electric
  slicer & form them into a round onto an oiled plastic sheet.
  
  To assemble; place a small mound of polenta in the bottom of a bowl,
  spoon some of the porcini on top, drape over the pigeon & top with a
  soft poached quail egg, shaved parmesan, olive oil & balsamic vinegar.
  
  From: THE INDEPENDENT WEEKLY [DECEMBER 2005] Restaurant: THE MELTING
  POT, SHOP2, KING WILLIAM RD, HYDE PARK Typed by: KEVIN JCJD SYMONS,
  JANUARY 2006
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)