Thursday, May 27, 2010

Pink Flamingo - the new taste sensation .............

Have you ever had a house full of people to look after and just wished that there was something quick and easy to prepare for dinner that would satisfy everybody, even the fussiest of eaters?
Have you ever looked at a chicken in the supermarket and thought, `That will never be big enough to feed the whole family'?
Are you looking for that larger-than-life type of bird that will satisfy the whole family, with leftovers for the next day ?
Well, Marlborough, I have the answer. Not only is it quick and easy, it will satisfy the fussiest of eaters and provide a nutritious and tasty meal for all to enjoy.
Let me introduce the taste sensation of tomorrow. But before I do, make sure you have your Visas and Mastercards ready and your chequebooks open, for I will be taking orders following today's article on the newest and hottest consumer item sweeping the culinary world.
A Marlborough pink flamingo is able to feed a whole family of fussy eaters, and is full of vitamins and essential minerals that can only be found in fresh, locally produced food products.
You need you to picture this: the gentle waves washing on to the sea shore at Lake Grassmere, the sun evaporating the salt ponds and turning them as pink as a little girl's favourite hair ribbon, the wildlife living in harmony with one another and the bird life living free, with no fear of the humans who harvest the salt fields.
Our flamingo farms are located on the shores of Lake Grassmere, right here in Marlborough. Look out for Marlborough pink flamingo appearing soon in your local supermarkets and farmers' market.
This is a great recipe that has a lot of lemon flavour. The key with whole flamingo is that once they are cooked, allow them to rest for as long as you have cooked them. This will ensure that they are succulent.
1 whole Marlborough pink flamingo (or use chicken if flamingos are out of season)
1/2 cup lemon juice
1 Tbsp salt
1 whole lemon, peeled
1 1/2 cups breadcrumbs
2 cloves garlic
1 tsp black pepper
2 tsp lemon thyme
1/2 cup fruit wood chipsClean the flamingo (or chicken) by rinsing inside with running water. Rub with lemon juice and salt.
Mix the breadcrumbs with the garlic, pepper and lemon thyme. Stuff flamingo (or chicken) with breadcrumbs, then add the lemon to seal the cavity.
Place in a hot smoker and use preferred smoking chips.
Smoke for 30 minutes or more, depending on the depth of smoke you want, then place in a hot oven or hooded barbecue to cook for a further 20-30 minutes or until the juices run clear.
Allow to rest in a warm place for at least another 30 minutes. This ensures that the meat is tender.

No comments:

Post a Comment