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Apr 1, 2008
Gari's Isle of Man shared photos.  Lots more at Gari's profile page
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Posted: Apr 1, 2008 4:15am
Apr 1, 2008
Photo album for IOM pictures
 
Album: 01-Isle of Man
Photos of the Isle of Man. For more links, go <A HREF="http://www.geocities.com/mountmurrayconsultancy/"> Mount Murray Consultancy </a>

by 1 new, 1346 totalGari Airnuts (106)
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Posted: Apr 1, 2008 4:09am
Jan 24, 2008
From Ellan Vannin for all BeeGee fans (yes - they were born here).

Chicken a la Mannin (Manx Sherry Mushrooms on Toast)
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8       Tablespoons Butter
1       cup Mushrooms, fresh, sliced
8       Tablespoons Flour
1 3/4  cup Milk
1       cup Chicken broth
2       cups Chicken cooked, diced
1/4    cup Pimentos, chopped
1 oz   Sherry
1       Tablespoon Parsley,
         Chopped Toast

Melt the butter in a large, heavy skillet.
Add the mushrooms and cook until limp.
Whisk in the flour and cook for 3 minutes, stirring frequently.
Whisk in the milk and broth. Bring to a boil.

Reduce the heat, add the chicken, pimentos, and sherry.
Simmer for 25 minutes.
Serve over quartered toast slices, garnished with parsley.

Serves 4-6

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Posted: Jan 24, 2008 9:12am
Jul 26, 2007
If liberty means anything at all, it means the right to tell people what they don't always want to hear.(George Orwell)

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Posted: Jul 26, 2007 4:22am
May 9, 2007
THE CHASMS in the ISLE OF MAN

The chasms are vertical splits in the cliffs where it just doensn't pay to step into them.  The vertical rock in the sea is call a STACK.
View towards NW and the English Lake District

Gari
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Posted: May 9, 2007 12:29am
Jun 17, 2006
Category: Desserts
Cuisine: French
1. Simple Tatin after Bocuse (Own variation on Bocuse recipe)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tarte Tatin (Simple upside down Caramelized Apple Tart after Bocuse - made with purchased pastry)

I use old Cox apples which are beginning to look like grandmother's face. The recipe states "sour-ish apples".
Using shortcrust pastry from the supermarket, the variation on the original Bocuse recipe is:

INGREDIENTS:

1.5kg Apples
60-100gr Butter
120gr Sugar (more if sour apples)

1 sheet Puff pastry or 1 refrigerated pie crust pastry (thoroughly defrosted)


PREPARATION:

1. Skin the apples and de-core them

2. Put them into a fireproof round form with the butter and sugar
3. Turn them until covered with the butter/sugar mix
4. Let them cook for 5mins on MIDDLE heat

5. Roll out the pastry in the meantime and cover the form (cut off edges quickly before pastry goes limp)

6. Bake on a pre-heated oven at 200 deg for 20mins

7. Cool the tart on a wire rack.

8. Reverse and drop onto a serving plate whilst still warm


Bocuse = A star French chef with no patience for exact measuring.

Original and more at http://culinary.senses.com/own/10-TarteTatin-TarteAuPommes.txt

======================================================================
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Posted: Jun 17, 2006 7:45am
Mar 27, 2006
Category: Entertaining
gif thks to fms-cfsfriends.comboard4cook1


Lots of lovely recipes at my MMC Culinary Senses site

Go
http://culinary.senses.com
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Posted: Mar 27, 2006 3:54am
Oct 28, 2005
Google picture search has been showing my name against the pictures of others so I prefer to stay away from any online sharing

Thanks for understanding
Gari
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Posted: Oct 28, 2005 10:24am

 

 
 
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Gari Airnuts
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Isle Of Man, Isleofman (not Uk), Faroe I
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