Text 17104, 60 rader
Skriven 2014-09-17 23:58:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17077 av Dave Drum (1:18/200.0)
Ärende: Smithwick
=================
 -=> On 09-17-14  14:00,  Dave Drum <=-
 -=> spoke to Nancy Backus about Relish <=-

 NB> If one passes the nose test, it might manage to qualify for a taste...
 NB> the one that's come the closest so far was, I think, IIRC, Smithwicks,
 NB> which was sufficiently un-hopped as to almost smell decent... I did
 NB> take a tiny sip of that without gagging...  ;)  Might could try it
 NB> again, although I don't expect to be converted to liking the stuff on a
 NB> regular basis, not ever....  ;)

 DD> Smithwick is one of my favourite quaffs. Which is odd for me as I like
 DD> my brewski (generally speaking) on the bitter side (well hopped) -
 DD> eschewing Budwater as being "too sweet".
 
I had Smithwick recommended to me in Ireland.  I liked it.  I already
knew that I could not stand Guiness, which is just about everywhere.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken and Leek Pie (Irish)
 Categories: Irish, Main dish, Pie, Poultry
      Yield: 4 servings
 
      6 oz Shortcrust pastry
           Chicken, about 4 lb*
      4 x  Slices ham steak
      4 x  Large leeks, cleaned/chopped
           Med. onion
           Salt and pepper
      1 pn Ground mace or nutmeg
    300 ml Chicken stock
    125 ml Double cream
 
  *Jointed, chopped and boned.
  .
  Make the pastry and leave it in a cold place to rest.  Meanwhile
  prepare the pie.  IN a deep 1 - 1 1/2 quart dish, place layers of the
  chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg
  and seasoning, then repeating the layers until the dish is full.  Add
  the stock, then dampen the edges of the dish before rolling out the
  pastry to the required size.  Place the pastry over the pie and press
  the edges down well.  Crimp them with a fork.  Make a small hole in
  the center.  Roll out the scraps of pastry and form a leaf or rosette
  for the top.  Place this very lightly over the small hole.  Brush the
  pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes.
  Cover the pastry with damp greaseproof paper when partially cooked if
  the top seems to be getting too brown.  Gently heat the cream.  When
  pie is cooked, remove from oven. Carefully lift off the rosette and
  pour the cream in through the hole. Put back the rosette and serve.
  (This pie forms a delicious soft jelly when cold.)
 
MMMMM


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