Stewed partridges with chocolate
Yield: 2 Servings S
Ingredients:
- 2 Partridges trussed
- 1 Onion coarsely chopped
- 1 Head garlic skinned
- 3 Or 4 whole cloves
- 1 Bay leaf
- 1 c Dry white wine
- 1 tb Sherry wine vinegar Salt pepper
- 1 oz Semisweet chocolate
Instructions:
grated Fried potato slices From "The Gastronomy of Spain and Portugal by Maite Manjon.
Put the birds in a casserole with all remaining ingredients except the
chocolate and potato slices, inserting the whole cloves into the head
of garlic. Bring to a boil, cover, and simmer for 45 minutes to an
hour, shaking the casserole at intervals and adding a little more
wine, if necessary.
Remove the partridges and place on a heated serving platter. Add the
chocolate to the contents of the casserole, cook for 5 minutes, then
rub the sauce through a sieve with a wooden spoon or process in a
blender or food processor.
Arrange the slices of fried potato around the birds, then pour on the
sauce so that it completely covers the birds.
PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g
fat(18 g saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber.
Nutrition note: since nutrition data for partridge is not available,
quail was substituted.
Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
Posted by Stephen Ciedeburg
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Title: STEWED PAUA (NZ)
Categories: New zealand, Paua, Soups
Yield: 4 Servings
6 lg Paua
1 lg Onion
2 tb Flour
2 c Water
2 tb Butter
1/2 ts Salt
1. Remove the paua from it's shell with a sharp knife. Cut away the
pewa or soft part of the paua (this may be used for soup). Press out
the two teeth from the mouth.
2. Dice the paua and the onion.
3. Fry the onion in butter until it is cooked and then add the diced
paua.
4. Cover with two cups boiling water and simmer gently until it is
cooked.
5. Mix salt and flour with a little water to make a smooth paste and
then thicken. Serves 4
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93
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Title: STEWED PLUMS IN HONEY WITH CINNAMON ICE-CREAM
Categories: Swiss, Desserts, Ethnic
Yield: 4 Servings
MMMMM-------------------------ICE-CREAM------------------------------
1 dl Milk (1/2 cup)
3 dl Whipping cream (1 1/4 cup)
1/2 x Stick cinnamon
2 ts Ground cinnamon
1 x Vanilla bean, slit open
80 g Granulated sugar (2.75 oz)
3 x Egg yolks
MMMMM---------------------------PLUMS--------------------------------
600 g Fresh plums (1 1/2 lbs)
150 g Granulated sugar (5.25 oz)
7 dl Red wine (3 cups)
1/2 dl Kirsch (1/4 cup)
1 tb Pine kernels
1 tb Pistachio nuts, peeled
2 tb Dark honey
1 dl Cassis (black currant
- liqueur) (1/2 cup)
1/2 x Lemon, juice
1 Bunch fresh mint leaves
Ice-cream
In a small saucepan combine milk, cream, cinnamon and vanilla bean,
bring to a boil. In a bowl beat egg yolks and sugar until light and
lemon-colored. Gradually stir in the hot liquid. Return to pan. Over
low heat beat until cream thickens. DO NOT BOIL !! Remove spices, let
cool, freeze.
Plums:
Wash, halve and pit the plums. In a saucepan caramelize sugar. Add
plums and stir well. Moisten with wine and kirsch. Add pine kernels,
pistachio nuts, honey and liqueur. Simmer for 10 minutes. Strain
plums, collect juice. Transfer to a small saucepan, add lemon juice
and boil sauce down to half its volume. Return plums to sauce and
simmer gently for 15 minutes.
Serving:
Arrange plums and sauce in a soup plate. Top with cinnamon ice-cream
and garnish with fresh mint. The plums can be served warm as well as
cold.
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Title: STEWED PORK INTESTINE OVER WU-CHING BURNER
Categories: Main dish
Yield: 6 Servings
1 ea Pork Intestine
5 oz Duck Blood Curd
1 ea Sour Cabbage
2 ea Red Chilies
1 ea Garlic Clove
3 tb Oil
3 ea Ginger Slices
5 ea Garlic Slices
1 tb Chili Nam Yuey
1 ts Peppercorns
1 ts Salt
1/2 c Soup Stock
1 tb Cornstarch Paste
2 ts Sesame Oil
Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut
duck blood curd and sour cabbage into 1 cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger garlic and Chili Nam Yuey. Add chilies peppercorns salt sugar and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series Szechuan Cooking. Posted by James Lor.
