Quoting Dave Drum to Jim Weller <=-
Milo (and) Nutella
How are they on Marmite/Vegemite?
I tried one of them once (I forget which one) and was not impressed.
I doubt very much if either of them have ever tasted it.
www.britishfoodshop.com
British jams are excellent, almost as good as home made. Mostly
because they tend to have more fruit than sugar, rather than vice
versa.
Title: Currant-Glazed Pork Burgers
Currants have a special affinity to duck and goose. I remember
fondly my first encounter with that combination. When I was still in
grade school my Mom prepared a goose for Christmas instead of the usual
turkey. (I had just read Dickens' A Christmas Carol and lobbied for
one.) It was served with a homemade tart black currant sauce made
from berries harvested in our back yard.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Duck with a Sauce of Black Currants
Categories: Duck, Sauces, Fruit, Alcohol
Yield: 2 Servings
3 tb Creme de Cassis
1 Duckling
1 c Kosher chicken stock
2 Lemons
1/2 c Fresh currants or
Preserves
Salt and fresh ground pepper
Inject the duck with a spoon of the liquor and put a lemon in the
cavity. Truss the duck. Rub the skin with the juice of the other
lemon, salt, and pepper.
Roast, breast side up on a roasting pan with a rack for 30 minutes at
325 F. Continue baking and baste every 20 minutes for 1.5 hours.
When duck is done, remove the fat from the pan and heat on the range.
Add the chicken stock and reduce for a minute or two, scraping the
bottom and the sides of the pan. Then add the currants and the rest
of the cassis and lower heat. Cook for 5 minutes.
Place duck on serving dish and pour sauce on and around it.
The Eat Dangerously Cookbook By: Benjamin Lewis and Rodrigo Velloso
Publishers: Hollander & Hechsher www.eatdangerously.com
MMMMM
Cheers
Jim
... Betty White was Betty Gray until she fought the Balrog and was reborn.
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