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This message is in MIME format. Since your mail reader does not understand this format, some or all of this message may not be legible. ------_=_NextPart_001_01C5CFE5.18BC3498 Content-Type: text/plain You had me at 'Add lots and lots of red wine' -----Original Message----- From: Marna Gilligan [mailto:marna@xxxxxx.xxxxxxxxx.xxx] Sent: 13 October 2005 11:55 To: london.food@xxxxxxxxxx.xxx Subject: Re: [london.food] Duck au vin > On Thu, Oct 13, 2005 at 10:31:47AM +0100, Russell Joanne (ST) said: > > That sounds lovely. What would be a good vegetable to substitute > > for duck as O /H is a veggie. I have been making similar veggie-tastic casserole of late, because it's winter and I love winter veg cooking. It goes something like; Saute large chopped onion, large chopped leek, lots of garlic, until just starting to brown so they're all gooey and sweet. Shallots would be ace here, too, if I ever had any. Add lots and lots of red wine. Add some veg stock. Heat. Toss in red peppercorns, bay leaf, sage, rosemary, thyme, paprika, ground nutmeg, ground coriander, a dribble of balsamic vinegar, a dribble of mushroom ketchup. Chop large chunks of lots of root veg (I used celaric, romany potatoes, sweet potatoes, swede, turnip, carrot, parsnip). Throw them all in the nummy stock, pop the lid on, and leave in the oven for 90 mins (on about 160c). Then add cheese and herb dumplings (which is just cheese and herb scone mixture made into small balls*) to the pot, leave the lid off, and cook for another 20 mins. Then scoff it all, with help from Sean. I am contemplating making a dumpling hat for the next one; covering the entire casserole with a layer of scone mixture, so as not to lose any tasty juice because of evaporation. *Cheese and herb scone mixture is finely grated cheeses of all the sorts you have in the fridge, rubbed with flour and a smidge of baking powder until breadcrumby, then you add in tasty herbs and some garlic and pepper, and then you mix in milk until you have nice dough, and there you have it. Marna ********************************************************************** This email and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. If you have received this email in error please notify TfL IM Service Desk on 08452 340 017. This footnote also confirms that this email message has been swept by MIMEsweeper for the presence of computer viruses. Surface Transport Transport for London ********************************************************************** ------_=_NextPart_001_01C5CFE5.18BC3498 Content-Type: text/html Content-Transfer-Encoding: quoted-printable <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 3.2//EN"> <HTML> <HEAD> <META HTTP-EQUIV=3D"Content-Type" CONTENT=3D"text/html; charset=3DUS-ASCII"> <META NAME=3D"Generator" CONTENT=3D"MS Exchange Server version 5.5.2658.24"> <TITLE>RE: [london.food] Duck au vin</TITLE> </HEAD> <BODY> <P><FONT SIZE=3D2>You had me at </FONT> </P> <P><FONT SIZE=3D2>'Add lots and lots of red wine'</FONT> </P> <BR> <BR> <P><FONT SIZE=3D2>-----Original Message-----</FONT> <BR><FONT SIZE=3D2>From: Marna Gilligan [<A HREF=3D"mailto:marna@xxxxxx.xxx= lmouth.net">mailto:marna@xxxxxx.xxxxxxxxx.xxx</A>] </FONT> <BR><FONT SIZE=3D2>Sent: 13 October 2005 11:55</FONT> <BR><FONT SIZE=3D2>To: london.food@xxxxxxxxxx.xxx</FONT> <BR><FONT SIZE=3D2>Subject: Re: [london.food] Duck au vin</FONT> </P> <BR> <P><FONT SIZE=3D2>> On Thu, Oct 13, 2005 at 10:31:47AM +0100, Russell Jo= anne (ST) said:</FONT> <BR><FONT SIZE=3D2>> > That sounds lovely. What would be a good= vegetable to substitute </FONT> <BR><FONT SIZE=3D2>> > for duck as O /H is a veggie.</FONT> </P> <P><FONT SIZE=3D2>I have been making similar veggie-tastic casserole of lat= e, because it's winter and I love winter veg cooking.</FONT> </P> <P><FONT SIZE=3D2>It goes something like;</FONT> </P> <P><FONT SIZE=3D2>Saute large chopped onion, large chopped leek, lots of ga= rlic, until just starting to brown so they're all gooey and sweet. Shallots= would be ace here, too, if I ever had any.</FONT></P> <P><FONT SIZE=3D2>Add lots and lots of red wine. Add some veg stock. Heat. = Toss in red peppercorns, bay leaf, sage, rosemary, thyme, paprika, ground n= utmeg, ground coriander, a dribble of balsamic vinegar, a dribble of mushro= om ketchup. </FONT></P> <P><FONT SIZE=3D2>Chop large chunks of lots of root veg (I used celaric, ro= many potatoes, sweet potatoes, swede, turnip, carrot, parsnip). Throw them = all in the nummy stock, pop the lid on, and leave in the oven for 90 mins (= on about 160c). Then add cheese and herb dumplings (which is just cheese an= d herb scone mixture made into small balls*) to the pot, leave the lid off,= and cook for another 20 mins. Then scoff it all, with help from Sean.</FON= T></P> <P><FONT SIZE=3D2>I am contemplating making a dumpling hat for the next one= ; covering the entire casserole with a layer of scone mixture, so as not to= lose any tasty juice because of evaporation.</FONT></P> <BR> <P><FONT SIZE=3D2>*Cheese and herb scone mixture is finely grated cheeses o= f all the sorts you have in the fridge, rubbed with flour and a smidge of b= aking powder </FONT></P> <P><FONT SIZE=3D2>until breadcrumby, then you add in tasty herbs and some g= arlic and pepper, and then you mix in milk until you have nice dough, and t= here you have it.</FONT></P> <BR> <P><FONT SIZE=3D2>Marna</FONT> </P> <CODE><FONT SIZE=3D3><BR> <BR> **********************************************************************<BR> This email and any files transmitted with it are confidential and<BR> intended solely for the use of the individual or entity to whom they<BR> are addressed. If you have received this email in error please notify<BR> TfL IM Service Desk on 08452 340 017.<BR> <BR> This footnote also confirms that this email message has been swept by<BR> MIMEsweeper for the presence of computer viruses.<BR> <BR> Surface Transport<BR> Transport for London<BR> **********************************************************************<BR> </FONT></CODE></BODY> </HTML> ------_=_NextPart_001_01C5CFE5.18BC3498--
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