Text 23359, 106 rader
Skriven 2015-01-27 21:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Rabbit
==============
-=> Quoting Janis Kracht to Dale Shipp <=-

 JK> I believe my grandfather trapped them but I could be remembering
 JK> wrong...

He probably snared them with little wire nooses hung on their
runways which are easy to spot after the first snow fall. That's
what we did when I was young; that method is really quite humane.

We caught so many that way that I grew quite tired of them but now,
50 years later,  I really treasure the rare time I have either
domestic rabbit or wild hare. 

Back to duck ...  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Well We Didn't Fowl This One Up
 Categories: British, Duck, Chilies, Corn, Eggs
      Yield: 1 Serving
 
MMMMM---------------------SAGE POLENTA BALLS--------------------------
     75 g  Polenta

MMMMM-----------------------FOR THE BATTER----------------------------
    200 g  Plain flour
      1    Egg
    300 ml Milk
     15 ml Chopped sage
     30 ml Chopped sage
           Vegetable oil for frying

MMMMM-----------------------NUTTY PANCAKE----------------------------
      1    Egg
    100 g  Self raising flour
    300 ml Milk
     50 g  Shelled pistachios
     15 ml Chopped parsley
     15 ml Vegetable oil
     15 g  Butter

MMMMM-------------------------SPICY DUCK------------------------------
      1    Duck breast
      1 pn each ground coriander,
           cayenne, cumin cardomon
           and chilli powder

MMMMM------------------------SPICY MANGO-----------------------------
     15 ml Icing sugar
      5 ml Chilli powder
      1    Mango
     30 g  Butter

MMMMM-----------------------VANILLA SYRUP----------------------------
     30 g  Demarara sugar
      1    Split vanilla pod
     30 g  Butter
     15 ml Honey
     15 ml Chopped basil
 
  SAGE POLENTA BALLS: Place the polenta in a large bowl and cover
  with 150ml/ 1/4 pt boiling water. For the Batter: Beat all the
  ingredients together until smooth. Once the polenta has soaked up
  all the water, stir through the chopped sage and shape into eight
  balls. Heat the vegetable oil to 185c. Coat each ball evenly in
  the sage batter and deep fry until golden brown.
  
  NUTTY PANCAKE: Whisk together the egg, flour and milk until smooth
  and stir in the nuts and parsley. Heat the oil and butter in an
  omelette pan, add the pancake mix and cook until golden on both
  sides.
  
  SPICY DUCK:   Preheat oven to 220c/Gas 7. Score the duck skin and
  sprinkle over the spices. Heat the oil in a griddle pan, fry the
  duck until brown and put in the oven until cooked through. Serve
  with pancakes, leek slices and deep-fried sage leaves.
  
  SPICY MANGO: Sieve the icing sugar and chilli powder onto a plate.
  Cut the mango through from top to bottom both sides of the stone.
  Score each half into squares through the flesh just to the skin.
  Then turn inside out to make a hedgehog. Place the flesh side down
  into the icing sugar to coat. Melt the butter in a shallow pan and
  fry the mango halves, adding any leftover chilli sugar. Cook until
  brown and caramelised and serve with the vanilla syrup.
  
  VANILLA SYRUP: Dissolve the demarara sugar with the split vanilla
  pod in 75ml/3fl oz water over a gentle heat. Once the sugar has
  dissolved, add the butter, honey and finally the basil. Serve
  warm.
  
  Chef - Phil Vickery
  
  Recipe by: Ready Steady Cook
  
MMMMM



YK Jim


... If it looks like a duck, walks like a duck, quacks like a duck - shoot

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