MSGID: 1:229/452 4A2DF244
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Title: Konbi's Egg Salad Sandwich

 DD> 1 tb Kewpie mayonnaise

 JW> The secret ingredient!

 JW> And Japanese milk bread is so light and fluffy, slightly sweet,
 JW> with a tender crumb.

 DD> RECIPE FROM: https://cooking.nytimes.com

 JW> It may not be as famous as Konbi but we too have a Japanese bread,
 JW> pastry and sandwich shop in Yellowknife. Seiji Suzuki came here
 JW> from Banff as a wilderness video photographer and stayed to set up
 JW> one of first aurora tourism businesses here. He then found a chef
 JW> to partner with and started Sushi North, then more recently Ja-Pain.
 JW> (Bad food pun!)

It's as well known to me as Konbi. IOW, I have only read about it. I
collect recipes that look interesting which many in the New York Times
do look interesting. And whilst that egg salad sarnie looks interesting
I'll likely never (more like certainly) make it. Unlike this next one
which I'd not ever have seen except I read an article in the Telegraph
and they offered to send me their cooking newsletter free (while they
do their best to get me to sign up for a regular news e-subscription).
So, I'm reading the daily newsletter with interest. Apparently someone
is trying to do something about the UK's rephewtation as a culinary dead
zone.

I'm going to convert thhis to kitchen status as soon as I can get my 
hands on some rhubarb and properly tart apples.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Pork Belly w/Rhubarb
 Categories: Pork, Vegetables, Wine, Fruits, Potatoes
      Yield: 4 servings

MMMMM----------------------RHUBARB COMPOTE----------------------------
  1 1/2 ts Coriander seeds
      2 sm Onions; diced
    150 g  Caster sugar
    180 ml Cider vinegar
     20 g  Root ginger; peeled, grated
      1    Red chile; seeded, fine
           - chopped
      1 ts Chilli spice
      3    Bramley apples;peeled, cored 
           - diced (about 300 g)
    600 g  Forced rhubarb; chopped

MMMMM------------------------PORK BELLY-------------------------------
      1 kg Pork belly; skin scored
      1 tb Sea salt
      1 lg Onion; peeled, cut in wedges

MMMMM----------------------BAKED RHUBARB------------------------------
    300 g  Forced rhubarb; in 5cm pcs
     60 g  Caster sugar

MMMMM------------------------PORK GRAVY-------------------------------
      2 ts Flour
    125 ml White wine
      2    Sprigs marjoram; leaves
           - picked, fine chopped

MMMMM---------------------SAUTEED POTATOES----------------------------
    75 g  Butter
   750 g  New potatoes; boiled or
          - steamed, cut in halves or
          - quarters
     1 sm Bunch parsley; fine chopped

  To make the rhubarb compote, toast the coriander seeds
  in a small frying pan until fragrant. Coarsely grind.
  Tip the seeds into a large casserole pan along with all
  the other compote ingredients except for the apple and
  rhubarb, and two teaspoons of salt. Heat gently until
  the sugar has dissolved, then boil for 10 minutes.

  Add the apple and rhubarb, turn down the heat and simmer
  gently for a further 20 minutes, stirring occasionally.
  Decant into sterilised jars - the extra compote will
  keep for at least a year.

  To cook the pork belly, preheat the oven to 190ºC/375ºF
  (170ºC/340ºF Fan) Gas 5. Pat the pork dry with kitchen
  paper and rub the salt over the skin. Place the onion
  wedges in a roasting tin with the pork on top, skin-side
  up. Roast for an hour.

  In the last 20 minutes of cooking, arrange the other
  rhubarb in a single layer in a small baking dish,
  sprinkle over the sugar and cover with foil. Cook for 15
  minutes, remove the foil and cook for a further five.
  The rhubarb should be tender but still hold its shape.
  Set aside.

  Once the pork has had an hour in the oven, increase the
  temperature to 220ºC/425ºF (200ºC/400ºF Fan) gas mark 7
  and roast for a further 20 minutes until the crackling
  is crisp. Transfer the pork to a carving board and cover
  with foil while you make the gravy.

  Spoon off any excess fat from the roasting juices, then
  place the roasting tin on the hob over a gentle heat.
  Add the flour and stir into the meat juices and the
  caramelised bits. Cook for one to two minutes until the
  mixture begins to thicken, then gradually pour in the
  wine, stirring vigorously. Bring up to the boil. Check
  the consistency and add a splash more liquid if
  required. Taste and season, then sieve into a saucepan.
  Stir in the marjoram.

  For the potatoes, melt the butter in a heavy-based
  frying pan over a medium heat. Sauté the potatoes until
  golden brown. Drain off the excess butter and toss with
  the parsley. Season.

  Reheat the rhubarb and gravy and carve the pork. Serve
  with the compote and potatoes.

  SERVES: Four

  By Raymond Blanc

  RECIPE FROM: https://www.telegraph.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Nothing is more conducive to peace of mind than having no opinions at all.

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