British classic food dishes
Aug 6th 2005, 7:51 am
#31
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Joined: Jul 2003
Location: Cairns
Posts: 3,918
Re: British classic food dishes
Originally Posted by Megalania
"Should always?" - fiddlesticks!
There's also a quick "shearer's cook" method: de-string the Rrrrhooobarb, roll the sticks in pastry with sugar and lemon juice, maybe some nutmeg; cut into 2 finger width slices; place on baking tray with a little water; put in oven.
There's also a quick "shearer's cook" method: de-string the Rrrrhooobarb, roll the sticks in pastry with sugar and lemon juice, maybe some nutmeg; cut into 2 finger width slices; place on baking tray with a little water; put in oven.
Ok, i concede, sounds quite nice actually. I'm only jealous because pastry isn't my forte. 
Aug 6th 2005, 8:32 am
#32
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Joined: Jul 2003
Location: Cairns
Posts: 3,918
Re: British classic food dishes
Recipe for homemade sausages....
250g pork shoulder, diced
250g lean boneless veal, diced
75g fresh white breadcrumbs
85g vegetable suet (I use tandaco and it's fine)
finely grated zest of 1/2 unwaxed lemon
1 TBSP chopped parsley
1 TSP chopped sage
1 TSP chopped rosemary
1 TSP chopped thyme
1/2 TSP grated nutmeg
1/4 TSP ground white pepper
1/2 TSP salt
1 small egg, beaten
Put pork and veal into large bowl, add all remainding ingrediants. process or stir to mix.
*If you can get sausage casings - ask a good butcher - spoon meat mixture into a piping bag, fitted with a large plain piping nozzle. Push casing onto end of nozzle and gather up as much of the casing as you can. Pipe mixture into casing, twisting at intervals to make sausages!*
If no casings, just shape the mixture into sausage shapes with floured hands.
Makes about 10 bangers.
Cover and chill overnight. Flavours will mature.
Grill or fry for 15 - 20 minutes, until golden brown.
Sounds a bit of a palaver but double the mixture and freeze half of the sausages, some for now, some for later. They really are yummy.
250g pork shoulder, diced
250g lean boneless veal, diced
75g fresh white breadcrumbs
85g vegetable suet (I use tandaco and it's fine)
finely grated zest of 1/2 unwaxed lemon
1 TBSP chopped parsley
1 TSP chopped sage
1 TSP chopped rosemary
1 TSP chopped thyme
1/2 TSP grated nutmeg
1/4 TSP ground white pepper
1/2 TSP salt
1 small egg, beaten
Put pork and veal into large bowl, add all remainding ingrediants. process or stir to mix.
*If you can get sausage casings - ask a good butcher - spoon meat mixture into a piping bag, fitted with a large plain piping nozzle. Push casing onto end of nozzle and gather up as much of the casing as you can. Pipe mixture into casing, twisting at intervals to make sausages!*
If no casings, just shape the mixture into sausage shapes with floured hands.
Makes about 10 bangers.
Cover and chill overnight. Flavours will mature.
Grill or fry for 15 - 20 minutes, until golden brown.
Sounds a bit of a palaver but double the mixture and freeze half of the sausages, some for now, some for later. They really are yummy.
Aug 6th 2005, 1:25 pm
#33
Guest
Posts: n/a
Re: British classic food dishes
Originally Posted by tracey.d
Mmmmm, I love seafood . Tried some Moreton Bay bugs in Broadbeach last year, they were lovely. Can't wait to try them again when we get over there. The kids all liked them too so I had to share 
Tracey
. Tried some Moreton Bay bugs in Broadbeach last year, they were lovely. Can't wait to try them again when we get over there. The kids all liked them too so I had to share Tracey
Aahhh, Balmain Bugs - scrumptious - replace these for the Yabbies!
Aug 6th 2005, 1:37 pm
#34
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Joined: Jun 2004
Location: The Gold Coast
Posts: 3,069
Re: British classic food dishes
Originally Posted by blossom
Aahhh, Balmain Bugs - scrumptious - replace these for the Yabbies!
What's the difference? Are yabbies moreton bay bugs? What are the other things?
Aug 6th 2005, 2:25 pm
#35
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Joined: Jun 2003
Location: Sydney beachside
Posts: 3,505
Re: British classic food dishes
Originally Posted by tracey.d
What's the difference? Are yabbies moreton bay bugs? What are the other things?
Balmain Bugs (or Moreton Bay Bugs) are a type of small lobster - therefore not freshwater. The bugs are a rather strange, squat shape (look like something from outer space) but are really nice.
Aug 7th 2005, 10:28 am
#36
BE Enthusiast
Joined: Aug 2004
Location: Sydney
Posts: 512
Re: British classic food dishes
Originally Posted by gruffbrown
LOL My American wife still doesn't believe we call it that....
