I thought I would share with you the menu for dinner for five last
night. It was a warm, humid evening in southern Queensland, Oz.

Pre-dinner Champagne served with olives and a homemade dip of pureed
canneloni beans (can), cummin, lemon juice and olly oil with homemade
turkish flatbread wedges.

Rolled, partially boned chicken thigh fillets baked with lemon, garlic,
honey and crushed fennel seeds, topped with homemade preserved lemon
slivers and fresh basil leaves.
Roasted baby potatoes
Room temperature green bean and chopped tomato salad with a light
french dressing
Avocado and Mango salad with butter lettuce and pecan nut halves
Dessert: Recipe from Reunion Island, Indian Ocean, from recent trip
the Tart Tartin with caramellised pawpaw (papaya) slices served
with a generous dollop of whipped cream and vanilla and a mint sprig
We served a chilled Sparkling Burgundy with this meal.

I was very happy with the whole menu and will repeat it another time!
Cheers and Happy New Year!
Bronwyn

On 4 Jan 2005 13:41:13 -0800, "Bronwyn" > wrote:

>I thought I would share with you the menu for dinner for five last
>night. It was a warm, humid evening in southern Queensland, Oz.
>
>Pre-dinner Champagne served with olives and a homemade dip of pureed
>canneloni beans (can), cummin, lemon juice and olly oil with homemade
>turkish flatbread wedges.
>
>Rolled, partially boned chicken thigh fillets baked with lemon, garlic,
>honey and crushed fennel seeds, topped with homemade preserved lemon
>slivers and fresh basil leaves.
>Roasted baby potatoes
>Room temperature green bean and chopped tomato salad with a light
>french dressing
>Avocado and Mango salad with butter lettuce and pecan nut halves
>Dessert: Recipe from Reunion Island, Indian Ocean, from recent trip
>the Tart Tartin with caramellised pawpaw (papaya) slices served
>with a generous dollop of whipped cream and vanilla and a mint sprig
>We served a chilled Sparkling Burgundy with this meal.
>
>I was very happy with the whole menu and will repeat it another time!
>Cheers and Happy New Year!
>Bronwyn

A loud round of applause, Madame. That is quite impressive. I would
love to see the flatbread recipe, if you could post it.

Here in the US, paw paw and papaya are quite different.

http://www.crfg.org/pubs/ff/pawpaw.html

http://www.crfg.org/pubs/ff/papaya.html

Boron

On 4 Jan 2005 13:41:13 -0800, "Bronwyn" > wrote:

>I thought I would share with you the menu for dinner for five last
>night. It was a warm, humid evening in southern Queensland, Oz.
>
>Pre-dinner Champagne served with olives and a homemade dip of pureed
>canneloni beans (can), cummin, lemon juice and olly oil with homemade
>turkish flatbread wedges.
>
>Rolled, partially boned chicken thigh fillets baked with lemon, garlic,
>honey and crushed fennel seeds, topped with homemade preserved lemon
>slivers and fresh basil leaves.
>Roasted baby potatoes
>Room temperature green bean and chopped tomato salad with a light
>french dressing
>Avocado and Mango salad with butter lettuce and pecan nut halves
>Dessert: Recipe from Reunion Island, Indian Ocean, from recent trip
>the Tart Tartin with caramellised pawpaw (papaya) slices served
>with a generous dollop of whipped cream and vanilla and a mint sprig
>We served a chilled Sparkling Burgundy with this meal.
>
>I was very happy with the whole menu and will repeat it another time!
>Cheers and Happy New Year!
>Bronwyn

A loud round of applause, Madame. That is quite impressive. I would
love to see the flatbread recipe, if you could post it.

Here in the US, paw paw and papaya are quite different.

http://www.crfg.org/pubs/ff/pawpaw.html

http://www.crfg.org/pubs/ff/papaya.html

Boron

Thank you Boron (bowing)!
Yes, I know the pawpaw (yellow flesh) and papaya (pink) are different;
folk here a bit lazy naming the two! This recipe works for either. The
tart was a beautiful dark golden color when cooked and had almost a
preserved look and taste to it. I used pawpaw. I put a generous layer
of thinly sliced fruit in an unsalted buttered china flan dish. Then
caramellised about 100g sugar and a little water in the m/wave and
poured it over the fruit. Then simply tucked a round sheet of
pre-rolled puff pastry over the top and popped it into a hot oven for
20 min. Turned it out and bingo!
The TURKISH FLATBREAD was easy too:
One cup of flour (I used spelt) and 2 tsp dried yeast into big bowl.
Add 300ml (1+Cup) warm water. Mix vigorously and let it sit for 15 min
(the room was warmish).
Add 1.5Cup plain white flour, 1tbsp olive oil, sea salt and mix again,
adding a little more water if needed. Let rise 1 hr;
turn onto floured board and kneaded for 5 min adding more flour if
needed.
Shape into flatbread on cookie sheet (forgot about my new pizza stone!)
sprinkle with a little more olly oil and a couple of teaspoons of dry
dukkah mix (avail. from mid-eastern food stores). Let sit for 15 min,
into hot oven for 20-25 min and cool on rack.

Cheers
Bronwyn

Thank you Boron (bowing)!
Yes, I know the pawpaw (yellow flesh) and papaya (pink) are different;
folk here a bit lazy naming the two! This recipe works for either. The
tart was a beautiful dark golden color when cooked and had almost a
preserved look and taste to it. I used pawpaw. I put a generous layer
of thinly sliced fruit in an unsalted buttered china flan dish. Then
caramellised about 100g sugar and a little water in the m/wave and
poured it over the fruit. Then simply tucked a round sheet of
pre-rolled puff pastry over the top and popped it into a hot oven for
20 min. Turned it out and bingo!
The TURKISH FLATBREAD was easy too:
One cup of flour (I used spelt) and 2 tsp dried yeast into big bowl.
Add 300ml (1+Cup) warm water. Mix vigorously and let it sit for 15 min
(the room was warmish).
Add 1.5Cup plain white flour, 1tbsp olive oil, sea salt and mix again,
adding a little more water if needed. Let rise 1 hr;
turn onto floured board and kneaded for 5 min adding more flour if
needed.
Shape into flatbread on cookie sheet (forgot about my new pizza stone!)
sprinkle with a little more olly oil and a couple of teaspoons of dry
dukkah mix (avail. from mid-eastern food stores). Let sit for 15 min,
into hot oven for 20-25 min and cool on rack.

Cheers
Bronwyn

On 4 Jan 2005 15:27:03 -0800, "Bronwyn" > wrote:

>Thank you Boron (bowing)!
>Yes, I know the pawpaw (yellow flesh) and papaya (pink) are different;
>folk here a bit lazy naming the two! This recipe works for either. The
>tart was a beautiful dark golden color when cooked and had almost a
>preserved look and taste to it. I used pawpaw. I put a generous layer
>of thinly sliced fruit in an unsalted buttered china flan dish. Then
>caramellised about 100g sugar and a little water in the m/wave and
>poured it over the fruit. Then simply tucked a round sheet of
>pre-rolled puff pastry over the top and popped it into a hot oven for
>20 min. Turned it out and bingo!
>The TURKISH FLATBREAD was easy too:
>One cup of flour (I used spelt) and 2 tsp dried yeast into big bowl.
>Add 300ml (1+Cup) warm water. Mix vigorously and let it sit for 15 min
>(the room was warmish).
>Add 1.5Cup plain white flour, 1tbsp olive oil, sea salt and mix again,
>adding a little more water if needed. Let rise 1 hr;
>turn onto floured board and kneaded for 5 min adding more flour if
>needed.
>Shape into flatbread on cookie sheet (forgot about my new pizza stone!)
>sprinkle with a little more olly oil and a couple of teaspoons of dry
>dukkah mix (avail. from mid-eastern food stores). Let sit for 15 min,
>into hot oven for 20-25 min and cool on rack.
>
>Cheers
>Bronwyn


Thanks so much. I have some za'atar I might try on it, too.

Boron

On 4 Jan 2005 15:27:03 -0800, "Bronwyn" > wrote:

>Thank you Boron (bowing)!
>Yes, I know the pawpaw (yellow flesh) and papaya (pink) are different;
>folk here a bit lazy naming the two! This recipe works for either. The
>tart was a beautiful dark golden color when cooked and had almost a
>preserved look and taste to it. I used pawpaw. I put a generous layer
>of thinly sliced fruit in an unsalted buttered china flan dish. Then
>caramellised about 100g sugar and a little water in the m/wave and
>poured it over the fruit. Then simply tucked a round sheet of
>pre-rolled puff pastry over the top and popped it into a hot oven for
>20 min. Turned it out and bingo!
>The TURKISH FLATBREAD was easy too:
>One cup of flour (I used spelt) and 2 tsp dried yeast into big bowl.
>Add 300ml (1+Cup) warm water. Mix vigorously and let it sit for 15 min
>(the room was warmish).
>Add 1.5Cup plain white flour, 1tbsp olive oil, sea salt and mix again,
>adding a little more water if needed. Let rise 1 hr;
>turn onto floured board and kneaded for 5 min adding more flour if
>needed.
>Shape into flatbread on cookie sheet (forgot about my new pizza stone!)
>sprinkle with a little more olly oil and a couple of teaspoons of dry
>dukkah mix (avail. from mid-eastern food stores). Let sit for 15 min,
>into hot oven for 20-25 min and cool on rack.
>
>Cheers
>Bronwyn


Thanks so much. I have some za'atar I might try on it, too.

Boron

Bronwyn wrote:

> Rolled, partially boned chicken thigh fillets baked with lemon, garlic,
> honey and crushed fennel seeds, topped with homemade preserved lemon
> slivers and fresh basil leaves.

Very interesting...but PARTIALLY boned chicken thigh fillets? I'm only aware
of one bone in the chicken thigh, and if you remove that, it's COMPLETELY
boned. Or were you talking about the entire chicken leg?

Bob

Bronwyn wrote:

> Rolled, partially boned chicken thigh fillets baked with lemon, garlic,
> honey and crushed fennel seeds, topped with homemade preserved lemon
> slivers and fresh basil leaves.

Very interesting...but PARTIALLY boned chicken thigh fillets? I'm only aware
of one bone in the chicken thigh, and if you remove that, it's COMPLETELY
boned. Or were you talking about the entire chicken leg?

Bob

Bob wrote:
> Bronwyn wrote:
>
> > Rolled, partially boned chicken thigh fillets baked with lemon,
garlic,
> > honey and crushed fennel seeds, topped with homemade preserved
lemon
> > slivers and fresh basil leaves.
>
> Very interesting...but PARTIALLY boned chicken thigh fillets? I'm
only aware
> of one bone in the chicken thigh, and if you remove that, it's
COMPLETELY
> boned. Or were you talking about the entire chicken leg?
>
> Bob

Hard to say; this is a new chicken cut that my wholesale/retail butcher
is providing. I haven't seen it at the supermaket. It seem bigger than
the straight thigh fillet. The skin is left on and slashed 3 times and
the piece is rolled (not tied) into a neat squarish bundle. Maybe a
little more of the meat is somehow left on. It roasts superbly and one
is enough for a serving (even for the gentlemen) with side
vegetables/salad. It doesn't 'unravel' during cooking either.
I usually think of a more interesting meat course for guests, but this
is proving a winner because it looks very elegant plated up and is very
flavoursome and succulent (far more than chicken fillet IMHO).
Another delicious presentation is to roast it and then serve it on top
of a mire poix of carrot, onion, celery, stock/wine, can of chickpeas,
herb of choice and slowly braised on the stove top.

Cheers
Bronwyn

Bob wrote:
> Bronwyn wrote:
>
> > Rolled, partially boned chicken thigh fillets baked with lemon,
garlic,
> > honey and crushed fennel seeds, topped with homemade preserved
lemon
> > slivers and fresh basil leaves.
>
> Very interesting...but PARTIALLY boned chicken thigh fillets? I'm
only aware
> of one bone in the chicken thigh, and if you remove that, it's
COMPLETELY
> boned. Or were you talking about the entire chicken leg?
>
> Bob

Hard to say; this is a new chicken cut that my wholesale/retail butcher
is providing. I haven't seen it at the supermaket. It seem bigger than
the straight thigh fillet. The skin is left on and slashed 3 times and
the piece is rolled (not tied) into a neat squarish bundle. Maybe a
little more of the meat is somehow left on. It roasts superbly and one
is enough for a serving (even for the gentlemen) with side
vegetables/salad. It doesn't 'unravel' during cooking either.
I usually think of a more interesting meat course for guests, but this
is proving a winner because it looks very elegant plated up and is very
flavoursome and succulent (far more than chicken fillet IMHO).
Another delicious presentation is to roast it and then serve it on top
of a mire poix of carrot, onion, celery, stock/wine, can of chickpeas,
herb of choice and slowly braised on the stove top.

Cheers
Bronwyn

Bob wrote:
> Bronwyn wrote:
>
> > Rolled, partially boned chicken thigh fillets baked with lemon,
garlic,
> > honey and crushed fennel seeds, topped with homemade preserved
lemon
> > slivers and fresh basil leaves.
>
> Very interesting...but PARTIALLY boned chicken thigh fillets? I'm
only aware
> of one bone in the chicken thigh, and if you remove that, it's
COMPLETELY
> boned. Or were you talking about the entire chicken leg?
>
> Bob

Hard to say; this is a new chicken cut that my wholesale/retail butcher
is providing. I haven't seen it at the supermaket. It seem bigger than
the straight thigh fillet. The skin is left on and slashed 3 times and
the piece is rolled (not tied) into a neat squarish bundle. Maybe a
little more of the meat is somehow left on. It roasts superbly and one
is enough for a serving (even for the gentlemen) with side
vegetables/salad. It doesn't 'unravel' during cooking either.
I usually think of a more interesting meat course for guests, but this
is proving a winner because it looks very elegant plated up and is very
flavoursome and succulent (far more than chicken fillet IMHO).
Another delicious presentation is to roast it and then serve it on top
of a mire poix of carrot, onion, celery, stock/wine, can of chickpeas,
herb of choice and slowly braised on the stove top.

Cheers
Bronwyn