Text 21262, 91 rader
Skriven 2007-10-11 08:58:12 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: OLIVE OYL  71011
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> On 09-25-07 GLEN JAMIESON Scribbled to DAVE DRUM about UGH.  70925
 
 GJ> DD> The best flavour I ever experienced in an olive oil was some
 GJ> DD> that came from Israel. Go figure.
 
 GJ>The best I have had came from the Adelaide Hills.  Good enough for
 GJ>Ian Hoare to take some back to France.  It was about the price of a
 GJ>good bottle of wine, and came from very old, low yielding trees,
 GJ>planted 100 years ago.

 DD> As MLoo has pointed out. I assume that you were one of the besotted 
 DD> Australians to which he referred.

Have you known any other kind of Australian?  MLoo is eminently
corruptible, and even the Hoare can be led astray without too much
effort.  You are welcome to come and partake of our produce.

At a recent bush food cooking contest in Alice Springs every restaurant
in the town cooked camel, and the results were judged.  I presume this
was to encourage reduction of the increasingly large herds of wild
camels roaming the central desert areas.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SMOKED CROCODILE SALAD WITH RYE BERRY VINAIGRETTE
 Categories: Mains, Seafoods, Aboriginal, Australian
      Yield: 4 servings
 
      1 lg Crocodile tail fillet; OR
           ; trimmed, cut in half
      2 kg ; chicken fillet
    1/2 c  Salt
      1 c  Sugar
      2 tb Wattle seed
      1 pk Sawdust; 4 smoking
           ; SALAD
      1    Lettuce
      2    Tomatoes; sl or wedge
      1 sm Cucumbers; sl thin
      1    Lemons; in wedges
           ; DRESSING
    1/2 c  Vinegar- white wine
    1/2 c  Olive oil; OR
    1/2 c  ; canola oil
      2    Limes- bush; juice of
    1/2 c  Rye berries; mixed, OR
    1/2 c  ; wild berries in season
      3 tb Sugar
           Salt and pepper
 
  Smoking is a popular way of cooking bush meat. Sometimes the meat can
  be skewered on green sticks & placed around hot smouldering coals &
  eaten as it cooks. It suits family social activities on weekends &
  keeps the children busy. The dressing can also be made using other
  bush foods like wild plum and bush tomatoes. If using kakadu or billy
  goat plum use extra sugar as this fruit is quite tangy.
  
  Pat dry crocodile fillet with paper towel.
  
  Mix salt, sugar & wattle seeds together & place liberal amounts on
  both sides of the fillet. Place on tray & set aside for an hour to
  cure meat & improve flavour.
  
  Fill the sawdust tray & place fillet on smoke box rack. Place the box
  over a small fire (better done outside). Sawdust will smoulder,
  cooking & smoking the crocodile fillets till golden brown. Smoking
  can take up to 25 minutes. Set aside to cool.
  
  In a bowl, whisk or beat vinegar, oil & lime juice till mixture
  thickens. Add berries & sugar. Season with salt & pepper & let stand
  for an hour to enhance the berry flavours.
  
  Wash & drain the lettuce, tear into bite-size pieces. Arrange lettuce,
  tomatoes & cucumber on a plate. Cut crocodile tail into hand-size
  fillets, place on top.
  
  Pour liberal amounts of dressing over the dish. Garnish with lemon
  wedges.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)