Text 18644, 116 rader
Skriven 2014-10-28 23:45:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18619 av Michael Loo (1:123/140)
Ärende: Sprung
==============
 -=> On 10-28-14  08:08,  Michael Loo <=-
 -=> spoke to Ruth Haffly about mis- and steaks 161 <=-

 ML> So Dave came to visit, and he promises to try to
 ML> get back on the echo, operative word being "try."
 ML> He's getting back into the swing of things, work,
 ML> blog, and so on.

Good to hear.

 ML> As for being sprung, they sent a resident down to do
 ML> the discharge papers, several days late. Good news,
 ML> especially as it appears routine enough to assign a
 ML> very junior person to do the work.

Will you be free to travel now?  I read that your trip to OZ got killed,
so where might you be going next?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samoosas (Fried Pastry Triangles)
 Categories: Appetizer, Indian
      Yield: 4 servings
 
MMMMM------------------------MEAT FILLING-----------------------------
      2 lg Onions
      3    Cloves of garlic
      1 oz Piece of fresh ginger
      1 tb Sunflower or groundnut oil
      1 lb Lean minced (ground) lamb
      2 ts Home-made masala or garam
           -masala
      1 tb Mild Malaysian blend of
           -whole seeds and curry
           -spices
      1 ts Turmeric
      1 ts Salt
  1 1/4 c  Cold water

MMMMM---------------------VEGETABLE FILLING--------------------------
      1 md Onion
      1    Fresh green chilli, about 5
           -cm / 2 inches long
      1 tb Sunflower or groundnut oil
      1 tb Mild Malaysian blend of
           -whole seeds and curry
           -spices
      1 ts Salt
      1 ts Turmeric
      1 lb Potatoes, freshly boiled
      1 md Cooked carrot
      3 tb Cooked peas
           -salt to taste
 
  Also called samosas or sumosays, these are originally Indian and form
  an integral part of Cape Malay buffet meal. They are quite easy to
  make with shop-bought filo pastry, known in Cape Town as pur and
  generally prepared at
  home by adept and conscientious cooks. For choice, the recipe
  includes a meat filling and a vegetable one and you will need a deep
  fat-fryer plus sunflower or groundnut oil for frying.
  
  Pastry : Allow 6 sheets of ready-prepared filo, each measuring 290 x
  235 mm,
  defrosted if frozen, for each of the fillings. If using both fillings,
  allow
       12    sheets of filo.
  
  To make the meat filling, peel and finely chop or grate onions. Peel
  garlic and halve each clove. Peel ginger and cut into pieces. Grind
  together garlic and ginger to form a coarse puree. Put into a
  heavy-based pan with the oil and fry gently until light golden brown.
  
  Mix in the meat and continue to fry, stirring, until it is
  well-browned and crumbly. Add all remaining ingredients then bring to
  the boil and cover. Reduce heat and simmer gently for 45 minutes or
  until most of the liquid has evaporated. Stir occasionally. Leave to
  cool before using.
  
  For vegetable mixture, peel onion and finely chop or grate. Slit
  chilli, remove seeds and cut flesh into thin slivers. Put both into a
  heavy-based pan with the oil and fry gently until light golden brown.
  Stir in Malaysian spice blend, salt and turmeric. Strain potatoes and
  cut into small cubes. Repeat with carrot. Add both to onion mixture
  with peas. Season to taste with salt. Cool before using
  
  To complete, cut each piece of filo pastry in half lengthwise. Put 2
  ~ 3 tablespoons of either the meat or the vegetable filling on to one
  end of the strip then brush all the pastry edges with cold water,
  Fold over to form a triangle with filling completely enclosed.
  Continue to fold strip over and over, from side to side, until all
  the pastry strip has been used. You should now have a securely
  wrapped triangular parcel with the filling firmly in place. Deep-fry,
  about 4 or 5 at a time, in hot sunflower or groundnut oil for about 4
  minutes or until deep golden brown. Turn over twice with a spoon,
  then lift carefully out of pan and drain on crumpled paper towels.
  Serve hot or warm.
  
  makes 12 of each kind
  
  country : South Africa
  course : snack
  
  source : South African Cape Malay Cooking / Sonia Allison and Myrna
  Robins From: Westher@xs4all.Nl               Date: 09-12-00
  Rec.Food.Recipe
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:35, 28 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)