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"FLYINGSCOTSMAN"PHEASANT 111britishmeasurements 111bracepheasants;ovenready 222ozozoz flour;plain(allpurpose) 222ozozoz butter 111large onion;chopped 111teaspoon thyme 111can wildgamesoup;15oz*or* 3/4 pint wildgamestock 444floz vermouth 333floz singlemaltscotchwhiskey 111ozozoz beurremanie(kneadedbutter 111.andflourpaste) 111watercresstogarnish Placethepheasantsinabagwithseasonedflour,andshakevigorously untiltheyarewellcoated.Heatthebutterinalargesaucepan,add theonion,thymeandpheasantsandbrownfor5to10minutes.Pour overthesouporgamestockandthevermouth,bringtotheboiland simmerfor5to10minutes.Removethebirdsfromthepan,placeina covereddish,breastsdown,andpouroverthevermouthmixture.Bake at350øF/180øC/gas4for2hours,oruntilthebirdsaretender. Whenready,reducetheoventemperatureto250øF/120øC/gas1/2 andpourthewhiskey(minus1Tbsp)intothepheasantdish.Cookfor afurther15to30minutestoallowthewhiskeyflavortobe absorbed.Liftthepheasantsfromthedish,andthickenthesauce,if necessary,withbeurremanie.Addatablespoonofwhiskeyandstir gently.Pourthesauceoverthepheasantsandgarnishwithwatercress beforeserving. "ScotchWhiskeyRecipes" :byJoGuthrieJarroldPublishing,Norwich1991ISBN= 0711705534 ScannedandformattedforyoubyTheWEEScotpolMacGriogair ~+ From:FredBallDate:30Nov98 Yield:6servings Page 222 "RAMP"AGINGCHICKENCHILIMODERN 111lblblb ramps(leavesandall)cut 111intobitesizepieces 333tablespoon criscohot&spicycooking 111oiloiloil 222lblblb chickenbreastcutintobite 111sizepieces 222clovesgarlic,minced 222bayleaves 111teaspoon mexicanoregano 222teaspoon groundcumin 111teaspoon cayenne 222tablespoon chilipowder 2224ozcanschoppedgreen 111chilies 22216ozcanskidneybeans 111(liquidincluded) 16 ozozoz canrefriedbeans 16 ozozoz canstewedtomatoes 666ozozoz cantomatopaste 222151/2oz.cansbeef 111consomme Cookchicken,rampsandgarlicinoiltillchickenisslightly browned.Addspices,chiliesandstirtogether.Addremaining ingredientsandcookcoveredfor1hour.Topfinishedchiliwith dicedrampsandgratedcheese. sourceunknown From:"Mignonne"<[email protected]:Tue,20Jan200400:03:54 ~0500 Yield:4servings Page 333 #54547MOOSESTROGANOFF 11/2 lblblb moosesirloinsteak(cutin 1111/2strips) 1/2 cup plus2tbsp.flour 111teaspoon salt 1/2 lblblb mushrooms,chopped 222small onions,chopped 111clovegarlic 333tablespoon fat 111tablespoon worcestershire 111cup cannedbeefbouillon 111cup sourcream 111steamedrice Rollmeatin1/4cupflourandsalt.Sautegarlic,onionsand mushroomsinfatfor5minutes.Addmeatandbrown.Removemeat, mushroomsandonionsfrompan.Addremainingflourtodrippingsin pan.AddWorcestershireandbouillon.Cookuntilthickened.Add sourcream.Heatuntilgravysimmers.Addcookedmooseandvegetables andheat.Serveoverrice. Yield:4servings Page 444 (CBC)BRAISEDBISONWITHMUSHROOMSAGEGRAVYANDWILDRIC 222lblblb leanbisonchuckorround 111steak,cutinto2inchcubes 111kgkgkg 111tablespoon balsamicvinegar15ml 1/2 teaspoon freshlygroundblackpepper 222mlmlml 222teaspoon mincedfreshsage10ml 222tablespoon canolaoil15ml 111cup choppedonions250ml 222clovesgarlic,minced2 222tablespoon flour25ml 111cup cabernetsauvignonwine250 111mlmlml 111cup beefstock250ml 1/2 cup driedwildmushrooms, 111rehydratedin1/2cuphot 111water125ml 111tablespoon choppedfreshsage 111saltandfreshlyground 111peppertotaste 111wildricefritters: 1/4 cup butter50ml 1/2 cup choppedonions125ml 1/2 cup allpurposeflour125ml 1/4 cup ryeflour50ml 111teaspoon bakingpowder5ml 1/4 teaspoon each,saltandpepper1ml 111egg 1/2 cup sourcream125ml 1/4 cup milk50ml 111cup cookedwildrice250ml 222tablespoon canolaoil ThismoderninterpretationofatraditionalNativestewisslow cookedandflavouredwithfreshsage,awildplantontheprairies. Serveitoverwildricefrittersfortraditionaltaste.FromHigh Plains:TheJoyofAlbertaCuisinebyCindaChavich(FifthHouse). Combinebisonwithvinegar,pepperand2teaspoonsofsageand marinateatroomtemperaturefor30minutes.HeattheoilinaDutch ovenandbrownthebisonoverhighheatinbatches.Setasidethe [email protected] thepanandsaute5minutes,untilbeginningtobrown.Addtheflour andstirtocombine.Slowlystirinthewine,stock,andwild mushroomswiththeirsoakingliquid.Returnthemeattothepanand bringtoaboil.Cover,reduceheattolowandsimmerthestewfor 12hoursoruntilthebisonisverytender.Stirinthefreshsage andseasonwithsaltandfreshlygroundblackpeppertotaste.Serve withwildricefritters.Serves4. WildRiceFritters: Page 555 Sauteonionsinbutteruntiltender.Combinetheflours,baking powder,saltandpepper.Whisktogethertheegg,sourcreamandmilk. Quicklystirthewetingredientsintothedrytoformabatter.Let stand10minutes.Foldinthesauteedonionandcookedwildrice. Heatcanolaoilovermediumhighheatinanonstickfryingpan.Using 23tablespoonsofbatterperfritter,cookfor2minutesaside, untilbrownedandcookedthrough.Servethefrittersasabasefor thebraisedbisonandmushrooms.From:"LightninDave" <ddobjohn@bektel. Yield:4servings (NCL)ALETA'SCORNSOUP 333can corn 111hotsauce 111redpepper 111greenpepper 111fineslicedonions 111crushedredpepper 111teaspoon salt 111carrot tipifyouwantyoushouldgetacanofmixedvegetablesalsobut stillusethecorn From:"MariaMoloney"<mmoloney6@c...>date: Yield:4servings (NCL)ALGONQUINWILDNUTSOUP(PAGANENS) 24 ozozoz hazelnuts,crushed 666shallots,withtops 333tablespoon parsley,chopped 666cup stock,vegetable,beef, 111venisonorchicken 111teaspoon salt 1/4 teaspoon blackpepper Placeallingredientsinalargesouppot&simmerslowlyovera mediumheatfor11/2hours,stirringoccasionally. http://www.thegutsygourmet.net/nut_soup.html From:"Hill8628"<[email protected]> Yield:4servings Page 666 (NCL)ANISSABO(PEASOUPCREESTYLE) 222cup driedpeas,soaked 21/2 cup hominy 111cup celeryleaves 111salt,pepper,andsavoryto 111taste 16 cup water Soakpeasuntilsoft.Puttheminalargepotwiththerestofthe ingredients.Simmeruntilthepeasaretenderbutstillfirm.Addthe hominyandcookuntilthickened.Servehot. From:Mignonne Yield:12servings Page 777 (NCL)AZAFRANSOUPW/SPINACHANDCORNDUMPLINGS 111yellowcornmealdumplings: 111cup groundyellowcornmeal 3/4 cup allpurposeflour 222teaspoon bakingpowder 111teaspoon salt 111teaspoon whitepepper 21/2 teaspoon sugar 111teaspoon unsaltedbutter,softened 222cup chickenstock 111azafransoup: 666cup water 222tablespoon azafran(seenote) 111teaspoon salt 1/2 teaspoon whitepepper 333cup chickenstock 222yellowsummersquash,diced 333cup cornkernels 111bunch spinach,washedandstemmed Azafran,alsocalledNativeAmericansaffronbyAmericanIndians,is anherbthatisactuallyfinethreadsfromthestigmaofthe safflowerplant.Despitethename,azafranisnotthesameas saffron,whichisanexpensivespicederivedfromthecrocusplantin theirisfamily.(Saffroncanbesubstitutedforazafran,though:use 1pinchofsaffronfor2tablespoonsofazafran).Azafraniscommonly soldinspecialtyherbstores.Itisbeststoredinacooldarkplace andwilllastseveralmonthsinasealedplasticorglasscontainer. Tomakethedumplings,combinethecornmeal,flour,bakingpowder, salt,pepper,andsugartogetherinabowl.Addthebutterandmilk andmixwelltomakeabatterthatismoistbutnotsticky.Ifthe doughistoomoist,kneadinalittlemoreflour.Dividethedough into1"balls,flatten,andshapeintosmalltriangles. Pourthechickenstockintoapotandbringtoaboilovermedium heat.Reducetheheattoasimmeranddropinthedumplings.Cook3 to4minutes,untiltenderandcookedallthewaythrough.Removethe dumplingsfromthestockandsetaside. Forthesoup,heat2cupsofthewaterandtheazafraninalarge saucepanovermediumhighheatuntiltheliquidhasreducedbyhalf, about7minutes.Pourthroughafinesieve,discardtheazafran,and returntheliquidtothesaucepan.Addsalt,pepper,stock,andthe remaining4cupsofthewaterandbringtoaboilovermediumhigh heat.Addsquash,reducetheheatandsimmer5minutes.Addcork kernelsandsimmeranother5minutes.Adddumplingsandspinach,cook 2minutes,andserveimmediately. From"NativeAmericanCooking,"byLoisEllenFrank From:Mignonne Yield:4servings Page 999 (NCL)AZTECCORNSOUP 1/4 cup butter 31/2 cup freshcorn;cutfromcob 111clovegarlic;mincedor 111pressed 111cup chickenstock 222cup milk 111teaspoon oreganoleaves 444ozozoz cangreenchilies;diced 444ozozoz montereyjackcheese 111shredded 111salt 111large tomato;coredanddiced 1/4 cup freshcilantro;chopped Ina56quartpan;meltbutterovermediumheat.Addcornandgarlic; sauteingforabout2minutes.Removepanfromheat.Inafood processororblender,whirlstockand2cupsofthecornmixture untilsmooth,thenaddtoremainingcornmixtureinpan.Stirring constantly;bringmilk,oreganoandchiliestoaboilovermedium heat.Removefromheatandstirincheese.Seasontotastewithsalt. Garnishindividualservingswithtomatoslicesandcilantroleaves. From:Mignonne Yield:4servings Page 10 (NCL)BEANTERRINEINBROWNHERBSAUCEWITHBLUECORNMEAL 111beanterrine 111lblblb driedsmallwhiteorpinto 111beans 111tablespoon unsaltedbutter 1/2 cup yellowcornmeal 222cup water 111teaspoon salt 1/8 teaspoon whitepepper 1/2 teaspoon redchilepowder 111teaspoon groundcumin 111brownherbsauce: 333cup beefstock 444tablespoon unsaltedbutter,softened 222tablespoon choppedfreshtarragon 333tablespoon choppedfreshchives 222tablespoon choppedfreshdill 222tablespoon choppedfreshbasil 32 sprigsfreshchervil,for 111garnish 888wholechives,forgarnish 111chips: 888bluecornmealtortillas 111cup vegetableoil Soakthebeansovernightinenoughwatertocover.Thefollowingday, drainthebeans,rinseundercoldrunningwater,andplaceinapot withfreshwatertocover.Bringtoaboiloverhighheat,then reduceheatandsimmerforseveralhoursuntilthebeansaresoft. Removefromheatanddrain.Mashthebeansandmixwithbutterand cornmeal.Setaside. Bringthe2cupsofwatertoaboiloverhighheat.Addthebean mixture,salt,pepper,chilepowderandcumin.Reducetheheatand simmer20minutes,stirringoccasionallytopreventburning.Pour intoagreased5X9inchloafpan,cooltoroomtemperature,and chillintherefrigeratorovernightoruntilfirm.Unmoldfromthe
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    white wines Baily & Baily Moscato 25.0 6.0 Hardys The Riddle Riesling, SA 23.0 6.0 Baily & Baily Folio Sauv Blanc, WA 28.0 6.5 tin lids Toi Toi Sauv Blanc, Marlb NZ 30.0 26.0 6.0 12 years and under Cow Bombie Sem Sauv Blanc, WA choose from the following 8.5 Devils Lair Fifth Leg Crisp Chard, WA 38.0 Hardys The Riddle Chard, SA 23.0 6.0 Stick Em Up Mad Fish Premium Classic Dry White, WA 36.0 2 kebabs full of cubed chicken breast & Cockfighters Ghost Verdelho, NSW 32.0 cherry tomatoes with rice Quick as a Flash sparkling Minute steak cooked to perfection Hardys The Riddle Brut Reserve NV, SA 23.0 6.0 Burger-iffic 30.0 Toi Toi Sparkling Sauv Blanc, Marlb, NZ Lean beef patty (chargrilled) with lettuce, Yellow NV, SA 28.0 tomato and cheese on a bun Jacobs Creek Sparkling Chard Pinot Noir (200ml) 7.5 Wiped Out Grommet Wrap Chicken breast (grilled), lettuce and mayo red wines all wrapped up Hardys The Riddle Cab Merlot, SA 23.0 6.0 Fly the Coop 23.0 6.0 Crumbed 100% chicken breast nuggets Hardys The Riddle Shiraz Cabernet, SA home made (deep fried) Devils Lair Fifth Leg Cab Shiraz Merlot, WA 38.0 Flipped Out 36.0 Mad Fish Cab Sauv Merlot, WA Tempura fish (deep fried) Baily & Baily Folio Cab Sauv, WA 28.0 6.0 Baily & Baily Two Fat Ladies Dolce 25.0 6.0 Cow Bombie Shiraz, WA 26.0 6.0 Toi Toi Pinot, Marlb NZ 30.0 kids desserts 2.0 Pepperjack Shiraz, SA 42.0 ice cream with topping frog in a pond liqueur coffees chocolate mousse choose from 9.0 Jameson Irish Whiskey, Baileys, Kahlua, Frangelico, Tia Maria, kids drinks 2.0 Cointreau, Galliano, Drambuie
  • Halal-Tvornica-Juha-I-Vegete.Pdf

    Halal-Tvornica-Juha-I-Vegete.Pdf

    Broj: 78/2017-1438 Broj liste: 1-PP/1.1/16 Datum: 20.2.2017./ 23.5.1438. POPIS HALAL CERTIFICIRANIH PROIZVODA U TVRTKI PODRAVKA d.d. TVORNICA JUHA I VEGETE LIST OF HALAL CERTIFIED PRODUCTS IN VEGETA AND SOUPS FACTORY d.d. RB. ŠIFRA NAZIV PROIZVODA PRODUCT NAME Tržište Republike Hrvatske 1 B720HR DALMATINSKA JUHA 1,5kg DALMATIAN SOUP 1,5kg 2 1938HR DALMATINSKA JUHA 60g DALMATIAN SOUP 60g 3 F894HR FANT ZA ĆUFTE 60g FANT MEAT BALLS 60g 4 J145HR FANT ZA FINA VARIVA 40g FANT FOR FINE STEW 40g FANT FOR GOULASH FROM THE OVEN 5 J146HR FANT ZA FINI GULAŠ IZ PEĆNICE 50g 50g 6 A559HR FANT ZA GRAH I VARIVA 60g FANT BEANS 60g 7 A592HR FANT ZA GULAŠ I PAPRIKAŠ 65g FANT STEW AND PAPRIKASH 65g 8 A573HR FANT ZA LAZANJE 80g FANT LASAGNA 80g 9 G970HR FANT ZA PEČENU PILETINU Eci-Peci 20g FANT ECI-PECI FOR ROAST CHICKEN 20g FANT FISH SOUP AND FISH PAPRIKASH 10 A555HR FANT ZA RIBLJU JUHU 60g 60g FANT HOT FISH SOUP AND PAPRIKASH 11 A546HR FANT ZA RIBLJU JUHU LJUTI 60g 60g 12 A545HR FANT ZA SLAVONSKI ČOBANAC 90 g FANT SLAVONIAN SHEPHERDS STEW 90g FANT HOT SLAVONIAN SHEPHERDS 13 D678HR FANT ZA SLAVONSKI ČOBANAC LJUTI 90g STEW 90g 14 F288HR FANT ZA ŠPAGETE BOLOGNEZE 60g FANT SPAGHETTI BOLOGNESE 60g Page 1/22 15 G582HR FANT ZA ŠPAGETE MILANEZE 70g FANT SPAGHETTI MILANESE 70g 16 F889HR FANT ZA ZAPEČENI GRAH 60g FANT REFRIED BEANS 60g 17 G955HR FANT ZA ZAPEČENU TJESTENINU BOLOGNESE 60g FANT BAKED PASTA BOLOGNESE 60g 18 H825HR FANT ZA ZAPEČENU TJESTENINU S 4 VRSTE SIRA 70g FANT FOR BAKED PASTA 4 CHEESE 70g FANT ZA ZAPEČENU TJESTENINU SA ŠUNKOM I SIROM FANT BAKED PASTA