http://www.news.com.au/national/new-aba ... 6036989759
And here's a couple of pals Ali and Hassan Senusi Bedu with their herd.
They would find this article very strange,
Jamal Steaks 'la whaala!
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Who2
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Jamal Steaks 'la whaala!
Here's an interesting article sent by a pal who lives down-under and uses Camels.
http://www.news.com.au/national/new-aba ... 6036989759
And here's a couple of pals Ali and Hassan Senusi Bedu with their herd.
They would find this article very strange,
http://www.news.com.au/national/new-aba ... 6036989759
And here's a couple of pals Ali and Hassan Senusi Bedu with their herd.
They would find this article very strange,
-
Who2
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So start to see Camel on menu's from now on this guy is serious, in my 'Larousse Gastronomique I found a couple of recipes:
Camel’s Feet Vinaigrette.
Soak the feet of a young camel. Cook them in a white court-bouillon in the same way as for Calf’s feet. Drain them. Serve with a vinaigrette sauce.
Roast Camel’s Hump.
Only the hump of a very young camel is prepared in this way.
Marinate the meat with oil, lemon juice, salt, pepper, spices. Roast it in the same way as for roast sirloin of beef. Serve with its own gravy and water-cress.
And for those that can afford it:
A Whole Stuffed Camel.
1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:1 Skin, trim and clean camel (once you get over the hump), lamb and chicken.
2 Boil until tender.
3 Cook rice until fluffy.
4 Fry nuts until brown and mix with rice.
5 Hard boil eggs and peel.
6 Stuff cooked chickens with hard boiled eggs and rice.
7 Stuff the cooked lamb with stuffed chickens.
8 Add more rice.
9 Stuff the camel with the stuffed lamb and add rest of rice.
10 Broil over large charcoal pit until brown.
11 Spread any remaining rice on large tray and place camel on top of rice.
12 Decorate with boiled eggs and nuts.
13 Serves a friendly crowd of 80-10O
Suggested accompaniment a red Omar Khayyam or Obelisk anything rough will suffice.
So there you have it, Camel is going to be cheap to eat soon, not 'nose to tail eating' more your 'hump to hoof'.......enjoy!..........
Camel’s Feet Vinaigrette.
Soak the feet of a young camel. Cook them in a white court-bouillon in the same way as for Calf’s feet. Drain them. Serve with a vinaigrette sauce.
Roast Camel’s Hump.
Only the hump of a very young camel is prepared in this way.
Marinate the meat with oil, lemon juice, salt, pepper, spices. Roast it in the same way as for roast sirloin of beef. Serve with its own gravy and water-cress.
And for those that can afford it:
A Whole Stuffed Camel.
1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:1 Skin, trim and clean camel (once you get over the hump), lamb and chicken.
2 Boil until tender.
3 Cook rice until fluffy.
4 Fry nuts until brown and mix with rice.
5 Hard boil eggs and peel.
6 Stuff cooked chickens with hard boiled eggs and rice.
7 Stuff the cooked lamb with stuffed chickens.
8 Add more rice.
9 Stuff the camel with the stuffed lamb and add rest of rice.
10 Broil over large charcoal pit until brown.
11 Spread any remaining rice on large tray and place camel on top of rice.
12 Decorate with boiled eggs and nuts.
13 Serves a friendly crowd of 80-10O
Suggested accompaniment a red Omar Khayyam or Obelisk anything rough will suffice.
So there you have it, Camel is going to be cheap to eat soon, not 'nose to tail eating' more your 'hump to hoof'.......enjoy!..........
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Who2
- Egyptian God
- Posts: 8081
- Joined: Fri Jul 16, 2010 12:04 pm
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