Text 4603, 109 rader
Skriven 2013-09-11 12:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cheesy comestibles 141
==============================
 ML> Have any products from the former colonies been issued the
 ML> warrant?
 JW> A few: the UK subsidiaries of Coca-Cola, Elizabeth Arden, Ford,
 JW> Heinz, IBM, Kelloggs and Kimberly-Clark (Kleenex) all have them.

I do recall seeing a British can of keystoned baked beans in
tomato sauce with the royal seal on it.

 JW> The only truly American firm, as opposed to multinationals with
 JW> American origins, that I spotted on the list was McIlhenny Co
 JW> (Tabasco).

That's more the sort of what I was thinking of.

 JW> Many holders are small local businesses: sausage makers, butcher
 JW> shops, green grocers, cheesemongers and wine shops.

Yes - Frank Cooper's marmalade manufactory, that sort of thing.
The wine merchant, Berry Brothers, can hardly be lumped in with
the small local businesses, though.

 ML>  The US does make some peerlessly good things, though
 ML> I can't think of any at the moment. Winchester rifles, perhaps.
 JW> And a lot of other hot sauce makers. Like most of them.

I will grant that the best saus prik and sambal makers are in
California, but it always seemed that the best vinegar-based
sauces were from Central America.
 
 ML> should not be used on oysters unless they've begun
 ML> to go bad.
 JW> In which case you want to either cook them or discard them anyway.

There is that.

Herb-roasted pork with bean puree and caraway cabbage
cat: vegetable, main
servings: 2

5 Tb olive oil
2 ts finely chopped fresh rosemary
2 ts finely chopped fresh thyme
salt and freshly ground black pepper
400 g piece pork fillet, fat trimmed
65 g unsalted butter
1 apple, cut in half, core removed
1/2 ts light brown sugar
1 onion, finely chopped
2 garlic cloves, crushed to a paste with the edge of a knife
400 g canned cannellini beans, drained and rinsed
100 g cheddar or Wensleydale cheese, grated
1 Tb chopped fresh parsley
5 Tb chicken stock
1 pn caraway seeds
75 g Savoy cabbage, core removed, shredded

Preheat the oven to 200C/400F/Gas 6. Drizzle 1 Tb olive oil
into a shallow ovenproof dish, then sprinkle over the rosemary
and thyme and season, to taste, with salt and freshly ground
black pepper.

Place the pork fillet into the dish and turn until completely
coated in the herbs and oil.

Heat an ovenproof frying pan until hot. Add the seasoned pork
fillet and fry for 1-2 min on all sides, or until browned all
over. Add 15 g of the butter to the pan. When the butter is
foaming, add the apple halves, cut sides down, and fry 1-2 min,
or until golden-brown. Turn the apple halves over and sprinkle
with the brown sugar.

Transfer the pan to the oven and roast for 10-12 min, or until
the pork is cooked through and the apples have caramelised.
Remove the pan from the oven and set the pork aside to rest
(reserve the pan juices). Keep warm.

Meanwhile, heat 2 Tb oil and 25 g butter in a separate saucepan
over a medium heat. Add the onions and garlic and fry 4-5 min
or until softened but not coloured.

Add the beans and continue to fry until heated through, then
add the grated cheese and stir until melted.

Transfer the cheese and bean mixture to a food processor and
blend to a rough puree.

Add the chopped parsley to the cheese and bean puree, then
season. Add 1-2 Tb chicken stock, as necessary, to loosen
the mixture.

Heat the remaining oil and butter in a wok or frying pan over
high heat. Add the caraway seeds and stir fry 10-20 sec or
until fragrant. Add the shredded cabbage and stir fry a
further 1-2 min.

Add the remaining 2-3 Tb stock and season the cabbage with
salt and pepper. Continue to cook until most of the liquid
has evaporated and the cabbage has wilted.

To serve, carve the pork on the diagonal into thick slices.
Spoon the bean and cheese puree into the centre of two
serving plates. Pile the wilted caraway cabbage on top.
Arrange the pork slices on top of the cabbage. Place one
caramelised apple half alongside each serving. Drizzle
over the reserved pan juices.

Ainsley Harriott, bbc.co.uk/food
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