Text 25508, 100 rader
Skriven 2015-03-29 20:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: oil
===========
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> The problem is that since we would do it so rarely, what do we
 DS> do with the oil in the meantime?

Buy oil in the economical three quart sized jug. Use it. Cool and
strain it. Return it to the jug with a funnel. Store in a cool
pantry, a fridge or even a freezer. It'll last well a year without
going rancid.

I generally fry things about 3 times in 6 days, then retire the
fryer and the oil for 2-3 months until I get the craving for fried
food again. I'd do it more often than that but I'm trying to reduce
my weight a bit.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese-Style Parcels of Pork with Fresh Herbs
 Categories: Chilies, Pork, Mushrooms, Vietnamese
      Yield: 4 Servings
 
     85 g  Shallots; thinly sliced
           Vegetable or sunflower oil
           -for deep frying
      1 sm Bunch mint and coriander
      6    Spring onions; cut into
      4    cm lengths and finely
           -shredded
      2    Red chillies; seeded and
           -cut into very thin rings
           Hoisin sauce
     12    Leaves crisp iceberg lettuce
           FOR THE PORK FILLING:
     12 g  Dried porcini or shitake
           -mushrooms
      3 tb Mirin or sweet sherry
    250 g  Minced pork
      2 tb Fish sauce (nam pla)
      2    Garlic cloves; minced
      1 ts Finely grated fresh ginger
           Fresh ground black pepper
      2 tb Sunflower or vegetable oil
      4    Shallots; minced
 
  Make the pork filling in advance. Soak the dried mushrooms in the
  mirin or sherry and cover with water. Leave for 30-45 minutes,
  remove the mushrooms and chop very finely, discarding the stalks
  if you used dried shitake.
  
  Let the soaking liquid settle and carefully drain off, leaving any
  grit in the bowl. Mix the pork, fish sauce, half the garlic,
  ginger and lots of black pepper and leave for 1/2 hour.
  
  Heat the oil in a wok or wide frying pan on a medium heat and
  saute the shallots and remaining garlic for a few minutes until
  softened. Raise the heat to high, add the pork mix and fry for
  five minutes, breaking up any lumps, until browned.
  
  Add the mushrooms and fry for a minute, add their soaking liquid
  and simmer until about evaporated, to leave a moist mix of pork
  and mushrooms.
  
  Taste and adjust the seasoning, adding more fish sauce or a pinch
  of sugar. Serve cold or reheat just before serving. Heat about
  5mm/ 1/4" depth of oil in a frying pan over a moderate heat.
  
  Add the shallots and fry fairly quickly until golden brown and
  crisp. Lift out with a slotted spoon and drain on kitchen paper.
  They can be fried several days in advance and stored in a
  well-sealed container in the fridge.
  
  Shortly before serving pick the leaves off the mint and put in a
  bowl. Cut the lower part of the stalks off the coriander, leaving
  only 3cm/1 1/4" stalk and all the leaves. Pile into a bowl.
  
  Put the fried shallots into a separate bowl and spring onions and
  chillies into more bowls. The hoisin sauce goes into yet another
  bowl and placed in the centre of the table.
  
  Pile the lettuce leaves high in a bowl (don't worry if a few are
  torn in half - they'll make slightly smaller parcels).
  
  Add a spoonful of fried pork in the centre of a lettuce leaf. Over
  that add a sprinkling of fried shallots, mint leaves, coriander
  sprigs, spring onion, chilli if desired and a drizzle of hoisin
  sauce. The edges of the lettuce leaf are folded over as best you
  can.
  
  Recipe by: Sophie Grigson's Herbs
  
MMMMM

YK Jim


... Whiskey - grain's leap toward immortality.

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