Text 10851, 95 rader
Skriven 2014-03-14 20:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: elusive illusive 315
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> The Co-Op

 ML> I thought you were the loyal core!

I thought I was too but Trevor and Glen have really impressed me
with selection, quality and service (but not price ... there is a
premium to be paid).

 JW> 1 TB sugar dissolved in
 JW> 150 ml water

 ML> But a 1 to 10 ratio doesn't make much of a syrup.
 
True.

 ML> Humbert & Humbert (sherry)

Hmmm.

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

     Title: Lamb, Cinnamon & Date Filo Pies With Pistachio Dressing
Categories: Australian, Middle East, Lamb, Pastry, Nuts
  Servings: 4

  1 1/2 TB extra-virgin olive oil
      1 sm red onion, finely chopped
      2    garlic cloves, crushed
      1 ts ground cumin
    1/2 ts dried chilli flakes 
  1 1/2 ts ground cinnamon
    500 g  lamb mince
     60 g  dried dates, chopped
      2 TB orange juice
    1/2 ts finely grated orange rind
     12    sheets filo pastry
      2 TB honey
      1 TB white balsamic vinegar
      2 TB pistachio kernels, toasted,
           chopped
           Salad leaves, to serve

Heat 1 tablespoon of the oil in a frypan over medium-low heat. Cook
onion, stirring, for 3 minutes or until soft. Stir in garlic, cumin,
chilli and 1 teaspoon of the cinnamon and cook for 1 minute.
Transfer to a bowl. Heat remaining oil over medium-high heat. Add
mince. Cook, stirring, for 4 minutes or until browned. Reduce heat
to medium.

Add onion mixture, dates, juice and rind. Simmer, stirring, for 6
minutes or until liquid has evaporated. Season. Transfer to a bowl
and set aside to cool for 10 minutes.

Preheat oven to 200 C/ 180 C fan forced. Line baking tray with
baking paper. Spray 1 filo sheet with olive oil. Top with filo
sheet. Spray with oil. Repeat with 1 more sheet and oil.

Divide lamb mixture into 4 portions. Spoon 1 portion along 1 long
side of filo stack, leaving a 3cm border. Roll up to enclose, then,
working quickly, coil into a snail shape. Place on tray. Spray with
oil. Repeat with remaining filo, oil and mince mixture. Sprinkle
tops with remaining cinnamon. Bake for 20 minutes, until golden and
crisp.

To make the dressing, combine honey and vinegar in a saucepan over
medium heat. Stir for 1 minute, until honey melts. Simmer for 2
minutes, until thickened. Transfer to a bowl. Stir in nuts. Stand
for 10 minutes to thicken.

Spoon dressing over pies. Serve with salad leaves.

Secret ingredient: Dates, used widely in Middle Eastern cooking, add
sweetness to the filling.

Get ahead: You can make the mince mixture up to two days in advance.
Store in an airtight container in the fridge.

Source: Qld Courier Mail

From: Tom Mc Rae

  From: Foodwine                        
 
MMMMM-------------------------------------------------

YK Jim


... I used to hit bars the way tornadoes hit Kansas.

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