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Mistress Rose
Joined: 21 Jul 2011 Posts: 13984
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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sgt.colon
Joined: 27 Jul 2009 Posts: 7262 Location: Just south of north.
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Mistress Rose
Joined: 21 Jul 2011 Posts: 13984
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sgt.colon
Joined: 27 Jul 2009 Posts: 7262 Location: Just south of north.
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Mistress Rose
Joined: 21 Jul 2011 Posts: 13984
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sgt.colon
Joined: 27 Jul 2009 Posts: 7262 Location: Just south of north.
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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sgt.colon
Joined: 27 Jul 2009 Posts: 7262 Location: Just south of north.
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Mistress Rose
Joined: 21 Jul 2011 Posts: 13984
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Posted: Mon Jun 20, 22 7:59 am Post subject: |
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We were at a show in a downland valley this weekend, and the birds were making the most of the wind, except when it got to impossible (as it did at times), and using it for lift. A number of gulls (unidentified) and red kites. Otherwise some rather interesting sheep bred by a local man which he called 'Harting blacks', but no idea of their pedigree. They have superb fleece; long staple and soft, mostly black of course, but look chunky enough for meat too. He had 4 pet lambs and a ewe with twins, who were still feeding from her, although a reasonable size. Plenty of dogs about too, including the one from the next door stand that decided I was a friend. |
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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Mistress Rose
Joined: 21 Jul 2011 Posts: 13984
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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Posted: Fri Jun 24, 22 10:02 am Post subject: |
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Poached Python steaks with curried garlic and lemon grass sauce
INGREDIENTS
Python Steaks (1 kg)
Shallots (4-5 peeled and sliced)
Turmeric powder (1 tablespoon)
Garlic cloves (5-7 cloves, peeled and pounded)
Ginger (2-3 inches long, peeled and pounded)
Lime wedges
Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
Paprika (2 tablespoons)
White rice wine Salt (2 tablespoons)
Peanut oil (2 tablespoons)
Spring water (2 quarts)
METHOD
First boil and poach the steaks with lemon peel, rought lemon grass stems, adn skins of shallots, garlic and ginger in the quart of spring water. When the flesh is soft, take the Python steaks out and let cool. Next, saute’ shallots on low heat until lightly brown and add the ginger, garlic and all other spices. Next turn up the heat until the toasted aroma arise from the pot. Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes. Serve with hot steamed rice and greens and cold crisp Chardonnay wine.
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that looks promising |
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dpack
Joined: 02 Jul 2005 Posts: 42259 Location: yes
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