That Luv a Duck also store bought (on special @ $20/kg - cheaper cooked than
raw Marylands!
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Justin Martin
Sent: Saturday, 9 October 2021 4:35 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: what are we all cooking this weekend?
We're having confit duck tonight, but sadly the duck is from the supermarket.
Spuds look great!
justin
Sent from
Mail<https://urldefense.com/v3/__https:/go.microsoft.com/fwlink/?LinkId=550986__;!!Nd8K6TfUt9jcQpcU_mCx!56OJk85i9BtiaEzcWDahs11MqQCs69RhnScPCoNb5shxzwuPae-p-KSPE4LWU71GN_i25u1t$>
for Windows
From: Tilden, Steve ST<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>
Sent: Saturday, 9 October 2021 3:44 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: what are we all cooking this weekend?
Thank you Vicki
And here's my cheats Duck a l'orange (aka Luv a duck) with said duck fat spuds
and more in season sparragrass...
Cheers
Steve
[cid:image001.jpg@01D7BD2C.62E34070]
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Saturday, 9 October 2021 2:28 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: what are we all cooking this weekend?
Wow Steve, that's sensational. Very fancy-pants!
Vicki. :-)
On 9 Oct 2021, at 8:48 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Vicki and Everyone
I made this a few days ago and was very happy. It was A Sydney wine with food
competition recipe matched to aromatic white wines. See link at bottom of post
for all the fantastic wine matched recipes.
I used a bought Vol Au Vent case (100mm) as 1. I couldn't be stuffed making a
tart case, 2. I found a premade Vol Au Vent case and 3. Call me lost back in
last Milleniums 80's, damn I love a good Vol Au Vent :)
I'm not sure how it was meant to be, but the top was set, and the cectre oozed
out like a fondant when cut. I used 150g Meredith Chevre, with 2 egg large
whites which was just enough for 2 Vol Au Vents.
<image002.jpg>
Goats Curd Tartlet, Asparagus and mini Herbs.
As presented by Celebrity Chef MICHAEL MANNERS
Serves 4
Tartlets
350 to 450g goats chevre
Salt & Pepper
2 Tbsp chopped parsley
5 egg whitess
4 Puff pastry individual tart shells cooked (can be bought ready made from good
delicatessen or can be made from frozen puff pastry available in supermarket).
1. Pre-heat oven to 180C.
2. With an electric beater, beat egg whites until white peaks form.
3. Season goats curd, fold in chopped parsley and beaten egg whites.
4. Fill tart shells and bake for 12 to 15 minutes.
Sauce
2 bunches fresh asparagus
250ml thick cream
Salt and pepper
1. Discard woody ends of asparagus. Retain 8cm of the spear.
2. Finely chop the remainder stalks.
3. Steam asparagus tips until just al dente. Drain and keep warm.
4. Cook chopped stems with cream, reducing slightly.
5. Blend and strain then adjust seasoning.
6. Wash and drain mini herbs/mesclun salad.
7. To serve: arrange cooked tartlet, asparagus spears and cream sauce on the
plate. Garnish with herbs.
Whilst October is birthday month for Darcy and I, we are planning to do plenty
of restaurants before we get over run.
But I plan to cook a 2kg lamb shoulder per this Donna Hay recipe in the next
few days as well. I don't usually cook much of her stuff, but this recipe is
very good, and smells fantastic whilst cooking. Not at all "vinegary" in taste.
I use a mix of 1 and 4 leaf score Balsamic Vinegars.
1kg Lamb Shoulder, on the bone
1 1/3 cups (310ml) Balsamic Vinegar
3 Cups (750ml) Chicken Stock
6 Rosemary Sprigs
8 Garlic Cloves
2 Tbs Brown Sugar
"the donna
hay<https://urldefense.com/v3/__http:/www.facebook.com/pages/donna-hay/247922548644__;!!Nd8K6TfUt9jcQpcU_mCx!-6p8EvhY-AiqV_3MrVpQJHu5c8P-VDhnoiqJ0hkF11jQnRLF-u69KXOuEV1uLMLrggzaMWSJ$>
way":
Preheat oven to 140 degrees. Place lamb, vinegar, stock, rosemary, garlic and
sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3
hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase
temperature to 180 degrees and bake for 30 mins or until the lamb has browned.
Remove the lamb from the pan and keep warm. Pour the pan juices over a large
bowl of ice and quickly remove the ice and the solidified fat with a slotted
spoon. Place the pan juices into a small saucepan and bring to the boil. Serve
the lamb with crispy potatoes, steamed greens and the pan juices. Serves 4.
Link to wine matched food recipes
http://www.top100wines.com/recipes/recipesCompleteList-new.asp?section=recipes<https://urldefense.com/v3/__http:/www.top100wines.com/recipes/recipesCompleteList-new.asp?section=recipes__;!!Nd8K6TfUt9jcQpcU_mCx!-6p8EvhY-AiqV_3MrVpQJHu5c8P-VDhnoiqJ0hkF11jQnRLF-u69KXOuEV1uLMLrgs0NPP2V$>
Cheers
Steve
p.s Welcome back Estela and congrats ion your new freedoms. You'll be too busy
now to read these posts?
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Friday, 8 October 2021 5:49 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] what are we all cooking this weekend?
Hi all,
Do you have plans to cook this weekend? What are you making?
I'm still on my as-simple-as-possible-everyday-food roll, so will make a braise
tomorrow with some oyster blade steak, and something (as yet undetermined, but
possibly this Stuffed Cabbage
Casserole<https://urldefense.com/v3/__https:/www.dietdoctor.com/recipes/stuffed-keto-cabbage-casserole__;!!Nd8K6TfUt9jcQpcU_mCx!_jF8Bwo6n0A7s0so8vUArzYkQachf_9zYsutw91Y5HGekO037hWnQOVK2hvpndOUYiIOF33k$>,
which doesn't look pretty but has oodles of flavour) with beef mince on Sunday.
I've been saving lots (literally hundreds) of recipes from my Apple Books
cookbooks into Paprika in the last few weeks. At the moment I am on Falastin by
Sami Tamimi and Tara Wigley. Soooooooo much delicious food, and it's food
that's designed to actually be cooked and enjoyed, not just to look pretty in
cookbook pictures. I'm starting to get an itch to move out of my culinary
comfort zone... but at the moment I'm far from acting on it ha ha.
[Sidenote: did you know "There is no letter 'p' in the Arabic language so
'Falastin' is, on the one hand, simply the way 'Falastinians' refer to
themselves."]
Perhaps you are doing some more adventurous cooking than me this weekend? If
so, please post. I shall live vicariously through you. ;-)
Vicki. :-)
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