With respect to the main combaants in this debate, Shire Shark and blacktip-reefy, I think you are both wrong.
I have insider information that the bistros of 2 clubs have some exciting new recipes on the agenda for 2005.
At Parra
Baked Eel
Ingredients :
750 gm eel cleaned
225 gm mussels
3 tbl olive oil
450 gm tomatoes skinned de seeded and roughly chopped
3 tbl chopped parsley
1 x onion finely chopped
1 x salt pepper
80 ml dry white wine
Method :
Cut the eel into pieces 4cm thick.
Scrub the mussels well under cold running water and remove the beards.
Bring some lightly salted water to the boil in a pan.
Add the mussels and cook covered over a high heat for 5 minutes.
The mussels will open.
Drain and remove the mussels from their shells.
Pour the oil into an ovenproof dish.
Add the pieces of eel the mussels tomatoes and 2 tablespoons parsley.
Sprinkle the onion salt and pepper over the top.
Add the wine.
Cover and bake at 200 degrees C/400 degrees F/gas 6 for 40 minutes.
Serve with the remaining parsley scattered over the top.
At Sharks Inernational
Mako Shark with Anchovy and Caper Sauce
Ingredients :
1/4 cup Finely chopped onions
2 tsp Coarsely chopped garlic
3 x Bay leaves
1/4 cup Imported sweet paprika
1/4 cup Fresh lemon juice
1 1/3 cup Olive oil
1/4 tsp Cayenne pepper
1/2 tsp Salt
3/4 tsp Freshly ground black pepper
6 x Mako shark or swordfish steaks (about 8 ounces each)
10 x Anchovy fillets, rinsed and finely chopped
1/4 cup Dry white wine
2 tbl Tarragon vinegar
2 whl cloves
1 can (35-oz) italian peeled tomatoes, drained and coarsely chopped
1 tsp Sugar
1/4 tsp Cinnamon
1 stk butter
1/4 cup Drained capers
1 bn (small) italian flat-leaf parsley, stemmed and finely chopped
Method :
In a large bowl, combine the onions, garlic, bay leaves, paprika, lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4 teaspoon of the pepper. Add the shark steaks and set aside to marinate, turning every 20 minutes, for 1 hour.
Preheat the broiler. In a large nonreactive saucepan, saute the anchovies in the remaining 1/3 cup olive oil over moderate heat until dissolved, about 2 minutes. Add the wine, vinegar and cloves. Reduce heat to low; cook for 5 minutes. Strain; return the sauce to the pan.
Add the tomatoes, sugar and cinnamon and simmer the sauce over moderate heat until slightly thickened, 8 to 10 minutes.
Reduce the heat to low and add the butter, 1 tablespoon at a time, stirring until completely melted. Add the capers, parsley and remaining 1/2 teaspoon pepper; cover to keep the sauce warm.
Remove the shark steaks from the marinade and pat dry. Broil the steaks about 4 inches from the heat until just opaque throughout, about 5 minutes on each side. Pour the warm sauce over the fish and serve
There is no known recipe for Dragon - the real reason the Goalkicking Gourmet is leaving
It's been bandied about that Riddell is not pleased with either recipe for now and that the firat club to add 4 coats of batter to the recipe will get his signature
There you have it. The real poop!
