Hello Michael!
Monday June 17 1996 19:41, Michael Loo wrote to Ian Hoare:
 IH>> Title: Colonial Goose
 ML> Great title ...
I don't remember the suggested reasons for the title. Something to do with 
the shape perhaps. I found the recipe ages ago in a newspaper, and have 
refined and modified it sufficiently for me to consider it my own now, but 
without changing the title - perhaps I ought in view of all my remarks 
elsewhere and here about nomenclature. All I can say about the recipe is that 
it was one of my standby recipes when I was cooking as a freelance in the UK, 
and when _ever_ I cooked it once for a client I _always_ got asked for it 
again.
 ML>  if I were inclined to fix a lamb roast, I'd more likely try
 ML> something similar to the one you previously posted with the
 ML> eggplants.
Jacquie found that recipe last year, and thought it looked interesting. So we 
tried it out for ourselves and though it positively scrumptious - if you'll 
forgive the deeply technical terminology. Since then, we cooked it on a 
number of occasions for french B&B guests, and again, they've found it as 
nice as we did. The only thing that they find disconcerting is that it is a 
British recipe. :-)) But recipes like this, make me feel that perhaps after 
all the years when British cookery has been in the doldrums, it may at last 
be beginning to find a new directions - more catholic in inspiration perhaps. 
As we grow our own Oregano, and of course Aubergines (oops - eggplants) and 
peppers are common here, it's an ideal recipe for us to give our clients if 
and when lamb becomes reasonable in price.
 ML>  Where have you been, btw?
I'm still around, I have been putting up the odd recipe here as you may have 
seen. After what Dale wrote to me over the Blue Mountain business, I replied 
in private to him. I got the distinct impression - perhaps falsely, perhaps 
not, that my presence was not welcome on the echo, which is why I neither 
post, nor reply there. I'm NOT prepared to let untruths go unchallenged and 
if doing so, and ridiculing the ridiculous is unacceptable, then so be it. 
Any moderator is entitled to his or her image of what is best for their echo, 
and as someone who moderated an echo (in effect) for 5 years, I know that if 
I can't go along with echo policy, I can do the other thing.
 ML> Insofar as you seem to have in your database all my favorite
 ML> Continental recipes,
I doubt it!
 ML>  here's one from my neighborhood:
That's very welcome. In fact I don't have access to Cranberries, but I would 
imagine that with minor modifications, it might well convert to Myrtilles 
(Bilberries, I think, although the naming of the fruit of the Vaccinium 
family is obscure), and we have good friends who are fairly serious Myrtille 
growers.
 ML> Aunt Dade's cranberry-raisin-apple pie
In return, here's a recipe which I've just (re)invented. Although I haven't 
ever seen a recipe for it, I am sure that it exists. B&B guests like to have 
home-made jams for breakfast, and as one of the great specialities of this 
area is strawberries, I wanted to make a strawberry jam which actually set, 
instead of just becoming less runny. I made it for the first time today, and 
I'm posting it exactly as I made it. I'm not for one moment pretending it 
can't be improved upon, but it is delicious, has a good set and isn't at all 
hard to make. I have a large stainless steel wok, which I often use for rapid 
reduction of preserves, as it work so well. While it doesn't hold QUITE as 
much as a large preserving pan, it does fine for these experimental 
quantities. Hence the reference to a wok in the recipe.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Strawberry & Redcurrant Conserve
 Categories: Preserves, Fruits, British
      Yield: 5 jars
      1 kg Strawberries
    500 g  Redcurrents
    100 ml Water
      1 kg Sugar (could be less)
      4 ts Lemon juice
  Heat redcurrants in a covered bowl in a microwave until juices run
  freely. Strain. Return redcurrant debris to bowl with water and
  microwave again 10 minutes on simmer. Strain again, combine extracts
  and discard debris.
    Meanwhile, hull strawberries and toss with sugar. Leave stand at
  least 5 minutes, then toss again, cover with cling film and microwave
  on full power 15 minutes. Stir and microwave again 15 minutes. Tip
  into wok, add lemon juice and redcurrant extract, bring to boil over
  maximum heat and boil hard until setting point is reached - about 15
  minutes.
    Meanwhile wash and sterilise jam pots. When setting point is reached
  (107 C) pot up in the usual way, when cool cover with a thin layer of
  paraffin wax and seal.
  Recipe IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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