Quotei believe fava beans and a nice chianti!!! fvvvvvvvvOriginally Posted by Peadar
What goes well with human flesh?
Sweet chilli sauce?
Jeez i'd better make sure don't drive to any games with ya in case we stranded in the Midlands with nothing to eat.
Well, i recently watched a disturbing programme on Channel 4 about that German cannibal. I dont really eat sausages any more
i believe fava beans and a nice chianti!!! fvvvvvvvvWhat goes well with human flesh?
Sweet chilli sauce?
I forgot about the wine, cheers Fr.
A Chianti is one of the only Italian wines I'll drink but I think I should have a red with my human supper. Cabernet Sauvignon perhaps?
Have Boot Disk, will travel
From the chapter of Delias 'How to Cook' that was never released.
Person Stew
1 shoulder of person, about 2 1/2 kilo), dressed and cut into serving pieces
1 bottle dry red wine
1 cup olive oil
1/2 cup red wine vinegar
6 Tbsp. each bacon fat and flour
2 large onions, chopped coarsely
1 large carrot, chopped coarsely
3 stalks celery, chopped coarsely
3 cloves garlic, chopped finely
6 shallots, chopped coarsely
12 juniper berries
12 whole peppercorns
2 whole cloves
2 bay leaves, crushed
2 Tbsp. parsley, chopped
1 tsp. salt
1/2 tsp. each thyme, oregano, basil and rosemary
salt, black pepper and cayenne pepper to taste
In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot, shallots, celery, garlic, cloves and all of the herbs and spices. Bring just to a boil, immediately lower the flame and simmer for about 10 - 12 minutes. Remove from the flame and let cool for 1/2 hour.
Put the cup-up shoulder and giblets in a ceramic bowl and pour over the marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the meat several times each day.
Remove the meat from the marinade and dry on toweling. Strain and reserve the marinade.
Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a skillet melt the bacon fat and in this brown the meat, slowly on all sides. Sprinkle over with flour, stir and continue to saute until the flour is absorbed and turns light brown. Add the strained marinade and simmer, covered until the meat is tender (45 - 60 minutes). Correct the seasoning, simmer for 5 minutes longer and serve hot. Serves 6.
No, no, no I was thinking more about something like this.
2 1/4 kg Human flesh
Strips of suet, 5 mm thick
100g butter
Salt and pepper
250 ml whole milk, warm
250 ml water
Sauce:
1 1/2 tbsp. butter
2 tbsp. flour
2 cups sour cream
2 tsp. red currant jelly
1 slice brown goat cheese
Roast: Wash meat in cold water and dry well. Trim off fat and excess skin (not the membrane that keeps muscles together). Human meat tends to be rather dry and should be larded. With thin, sharp knife, make deep holes or pockets in meat and stuff in strips of suet. Tie the roast, and rub with salt and pepper. Brown butter in large, heavy pot on top of stove. An iron pot is preferred. Grease thoroughly with butter or margarine before using. Place meat in pot, meaty side down. Brown well on all sides, adding more butter as needed. Turn with two wooden spoons to avoid p r i c k ing meat. When brown, pour on the warm milk and water, and reduce heat. Cover, leaving lid slightly ajar allowing steam to escape. Cook slowly 2 to 2 1/2 hours, basting meat occasionally. Add more milk and water as needed to keep meat covered about two thirds. When cooking is completed, remove meat and keep warm.
Sauce: Brown butter, stir in flour, add drippings from roast a little at a time, stirring constantly to make a smooth, medium thin sauce (the sour cream will thicken it). Cook 5 to 8 minutes. Stir in sour cream, currant jelly and goat cheese. Add salt if necessary. Let simmer a while, but do not boil. Slice and arrange meat on warm serving platter. Decorate with parsley and tomatoes. Serve sauce in separate dish. Accompanied with parsleyed, steam-dried potatoes, or small browned potatoes, and any kind if green vegetable (Brussels sprouts or peas are very good). If available rowan berry jelly with its sharp flavor is an excellent accompaniment to any human.
Have Boot Disk, will travel
Yeah I remember reading that in the paper a couple of weeks back as well.
Where in Italy was that ??
The SFAI are the governing body for grassroots football in Ireland, not the FAI. Its success or the lack of is all down to them.
[QUOTE=Peadar but I think I should have a red with my human supper. Cabernet Sauvignon perhaps?
just wondering peadar when you go to a a match.
do you arrive in the back of a heavily fortified van with security men and you in a straitjacket and a steel mask on your face ?.your surname aint "lecter" by any chance??.
IT was in Bergamo.
Must be all those mountains that does it to them !!
Posso avere dell'asino per favore !!
The SFAI are the governing body for grassroots football in Ireland, not the FAI. Its success or the lack of is all down to them.
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