phil..c said...

> Andy wrote:
>> phil..c said...
>>
>>> Andy wrote:
>>>> Maybe I'm amazed!
>>>>
>>>> What a guitarist!!!
>>>>
>>>> http://www.youtube.com/watch?v=1xRARmrorGU
>>>>
>>>> See the "related" sidebar for more of his renditions, if you haven't
>>>> already.
>>>>
>>>> Andy
>>> The Little %%$##$
>>>
>>> Grrrrrrrrrrrrr
>>>
>>> Serious talent though, I agree
>>> wonder what they feed him ?
>>
>>
>> phil..c,
>>
>> Heh heh heh.
>>
>> Obviously better grub than they feed us here at rfc! <G>
>>
>> Best,
>>
>> Andy
>
> What you don like Rice Salads Lamb Goat
> Salmon Ham Humus etc.
>
> I know the condensed milk mayonnaise taste still lingers
>
> (it does last though )
>
> Ok Try this
>> Ingredients
>>
>> Serves 2
>>
>> 2 x 260g chook breasts, skin on
>> 30g unsalted butter
>> 2 teaspoons sea salt
>> 1/4 teaspoon cinnamon
>> 1 shallot sliced
>> 2 small fennel stalks finely sliced, and some fennel fronds
>> 2 tablespoons verjuice
>> 1/2 cup chook stock
>> 1/3 - 1/2 cup cream
>> 1 teaspoon fresh tarragon (or 1/2 teaspoon dried)
>> 1 teaspoon chopped thyme
>> 1/2 cup green grapes halved
>> 2 tablespoons toasted almond flakes
>> Method
>>
>> Combine the sea salt and nutmeg together and season each breast,
>> pressing it into the skin. Heat 15g butter in a frying pan and when
>> hot, add the breasts, turning occasionally for about 7-8 minutes.
>>
>> Remove from the pan and place in an oven previously heated to 180C for
>> a couple of minutes, (3-6 mins depending on the thickness of the
>> breasts), remove and allow to rest..
>>
>> Meanwhile, in a clean pan, melt the remainder of the butter and sauté
>> the shallot and the fennel and continue to cook until just soft.
>> Deglaze with verjuice and cook for a minute or two. Add the stock and
>> continue to reduce by a quarter, add the cream (up to half a cup). Stir
>> to combine and reduce a little further. Taste for seasoning and add the
>> tarragon and cook a little more. Then add thyme, and the fennel fronds
>> and swirl together.
>>
>> Carve each breast into thick slices and place on the plates. Add the
>> grapes to the sauce and pour over the breasts. Top with toasted almond
>> flakes and serve.
>
> source from my favourite recipe spot
>> http://www.abc.net.au/tv/cookandchef/default.htm


phil..c

HEY!!!... SOME OF US ARE TRYIN' TO SLEEP!!!

<VBG>

Best,

Andy
--
Eat first, talk later.