Text 25564, 80 rader
Skriven 2015-03-31 11:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: s-mashups 446
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 ML> I don't think I've met anyone who wants the experience
 ML> even once!
 RH> It's not a fun one, believe me! I got scrambled brains (a concussion)

I've had some impact injuries myself and have to agree.

 ML> That's a perfectly fine way to approach things - the
 ML> important thing is to be open to what's around.
 RH> Yes, it's led to all kinds of new and different food adventures than I
 RH> had while growing up. I had venison (don't know where Mom got it from)
 RH> and fish (from Dad's boss, he'd catch but share it around) but mostly
 RH> beef and fish sticks. Of course lots of pork and poultry too, but
 RH> usually nothing exotic there.

Few of us have the luxury of being able to seek out such
experiences. As I keep underscoring, I'm quite aware of
my luckiness in this regard.

 ML> Portobello Fajitas
 ML> categories: Singaporean, Mexican, vegetarian
 RH> We did chicken fajitas for supper last night

I like everything about fajitas except the tortillas and
the garnishes and the undercooked green peppers and the
chicken breast. Okay, just give me lightly grilled protein.

Sugo do Cinghiale di Mercatello
categories: sauce, pasta, celebrity, main, game
servings: 6 to 10

2 1/4 lb wild boar cubed, trimmed of fat and sinew
2 lg carrots, peeled
2 onions, peeled
6 stalks celery
a handful sage leaves
1 ts juniper berries
1 bottle white wine, sub plain water
4 pieces of pancetta
2 sm dried chilies or to taste
1 1 1/2 lb jar passata (tomato puree)
olive oil
sea salt
freshly ground pepper

Put the meat into a sealable bag. Roughly chop half of
the carrots, onions, and celery. Add to the meat in the
bag. Bash up the sage with the juniper berries and toss
with the meat and vegetables.Season with salt and pepper.
Pour in half of the bottle of wine, topping up with water
if necessary. Seal and place in a bowl in the fridge
overnight.

Remove the meat from the marinade, discarding the liquid
and vegetables. Decide how you wish to serve your sauce
and cut the meat accordingly (if you leave it in large
cubes it will be like a stew. I minced the meat in a food
processor to make a sauce for pasta).

Heat a splash of olive oil in a pot over medium high
heat. Fry the pancetta and chili until the pancetta is
golden and crisp. Chop the remaining carrot, celery, and
onion, add to the pan, and cook slowly for 10 to 15 min.
Turn the heat to high and add the meat to the pan. Cook
until nearly all of the liquid has cooked off - this
takes some time but will intensify the flavours. Pour
in the remaining wine. Stir together and continue cooking
until; the liquid has nearly gone, then add the tomato
sauce and a little water (if necessary). Season well with
salt and pepper, turn the heat to low, simmer gently for
1 1/2 - 2 hr, adding more water if the sauce gets too thick.

Cook the pasta in boiling salted water, drain it, reserving
some of the cooking liquid. Toss the pasta with the sauce,
adding a little of the reserved cooking liquid. Divide it
amongst the plates and sprinkle with Parmesan.

Source: Jamie Oliver, variously adapted
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