Text 9959, 159 rader
Skriven 2011-04-26 19:45:16 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: New Wheels
==================
-=> Glen Jamieson wrote to Michael Loo <=-

 GJ> Now I have had my undercarriage overhauled I hope to have a new lease
 GJ> on life.  All my kids have united in telling me to "take it easy!",

 GJ> I am getting up to speed.  I can now even walk a few steps without my
 GJ> stick, without limping.

If your hip repple-depple is anything like the knee replacements I have
witnessed expect about 8 weeks from date of surgery to be pretty much up to
speed. And don't attempt next year's Boston Marathon under any circumstances -
no matter how cute the trophy toots.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Haunch of Venison - Part 1
 Categories: Game, Wine, Potatoes, Fruits
      Yield: 4 servings

    800 g  (1 3/4 lb) venison haunch;
           - in four thick slices
    300 ml (11 fl oz) red wine
      2    Bay leaves
      4    Sprigs fresh thyme
      2 cl Garlic; rough chopped
      8    Juniper berries
      2    Cinnamon sticks
           Salt & fresh ground pepper
      1 tb Olive oil
     75 g  (3 oz) unsalted butter

MMMMM------------------POTATO & CHIVE CAKES-------------------------
    600 g  (1 lb 5 oz) floury potatoes;
           - peeled, in pieces
  1 1/2 tb Plain flour; + extra to dust
     40 g  (1 1/2 oz) unsalted butter
           Salt & fresh ground pepper
      6 tb Chopped fresh chives
      2 tb Olive oil

MMMMM---------------------KUMQUAT COMPOTE---------------------------
      1 tb Oil
      1 lg Shallot; fine chopped
      3 cm (1 1/4") piece fresh ginger;
           - peeled, fine chopped
    1/4 ts Ground cumin
    1/2 ts Ground cinnamon
    1/4 ts dried red chile flakes
    200 g  (7 oz) fresh kumquats; cut
           - length-ways in quarters
     40 g  (1 1/2 oz) light muscovado
           - sugar
     75 ml (3 fl oz) alegar (vinegar
           - made with ale) or sherry
           - vinegar

  For the venison, preheat the oven to 210xC/425xF/Gas 7.

  In a bowl, mix together the red wine, bay leaves, thyme
  sprigs, garlic, juniper berries and cinnamon sticks until
  well combined. Add the venison slices and mix to coat them
  in the mixture. Cover and chill in the fridge for at least
  one hour to marinate.

  When the venison slices have marinated, pat them dry with
  kitchen paper and season, to taste, with salt and freshly
  ground black pepper. Reserve the marinade.

  Heat the olive oil and half of the butter in a frying pan
  over a medium heat.

  When the butter is foaming, add the marinated venison slices
  and fry for 1-2 minutes on each side, or until browned on
  all sides.

  Transfer the venison to the oven and roast for a further 3-4
  minutes (for medium) or until cooked to your liking, then
  remove and set aside on a warm plate to rest.

  Add the reserved marinade to the pan the venison was cooked
  in. Bring the mixture to the boil, then reduce the heat and
  simmer for 1-2 minutes, or until the volume of liquid has
  reduced slightly.

  Pour the reduced marinade through a fine sieve into a clean
  pan. Return the sieved liquid to the heat and whisk in the
  remaining butter until melted. Season, to taste, with salt
  and freshly ground black pepper.

  For the potato and chive cakes, boil the potatoes in a pan
  of salted water for 12-15 minutes, or until tender. Drain
  well, then return the pan to the heat briefly to drive off
  any excess moisture.

  Add the flour and butter, then mash, using a potato masher
  or ricer, until smooth. Season, to taste, with salt and
  freshly ground black pepper, then add the chives and mix
  well to combine.

  Mould the potato mixture into eight small patties, then
  chill in the fridge for 30-45 minutes.

  CONTINUED IN PART 2
 
  From: http://www.bbc.co.uk/food/recipes

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Haunch of Venison - Part 2
 Categories: Game, Wine, Potatoes, Fruits
      Yield: 4 servings

           CONTINUED FROM PART 1
  
  When the potato cakes have chilled, dust them with the
  remaining flour.

  Heat the oil in a frying pan until hot, add the potato and
  chive cakes in batches, and fry for 1-2 minutes on each
  side, or until crisp and golden-brown and completely heated
  through. Set aside and keep warm.

  Meanwhile, for the kumquat compote, heat the oil in a
  non-reactive frying pan over a medium heat, add the shallot
  and ginger and fry for 1-2 minutes, or until softened.

  Add the ground cumin, ground cinnamon and chilli flakes and
  cook for a further minute, or until the spices are fragrant.

  Add the kumquats and fry for 3-4 minutes, or until just
  softened.

  Add the muscovado sugar and alegar or sherry vinegar and
  stir well to combine. Cover the pan and simmer the mixture
  for 2-3 minutes, or until the kumquats have broken down.

  Remove the lid and increase the heat until the mixture is
  boiling. Boil for 2-3 minutes, or until most of the liquid
  has evaporated and the mixture has thickened to the
  consistency of a compote. Set aside and keep warm.

  To serve, place two potato cakes in the centre of each of
  four serving plates. Carve the venison into thin strips and
  place them on top of the cakes. Spoon a little of the
  kumquat compote alongside. Drizzle the red wine sauce around
  the edge of the plate.
 
  From: http://www.bbc.co.uk/food/recipes

  Uncle Dirty Dave's Archives

MMMMM
 
... Don't let love interfere with your appetite. It never does with mine.
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)