Text 20942, 76 rader
Skriven 2007-10-02 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Long John Baldry
============================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Had we known beforehand how we would be treated at the Hotel Institute
 DD> a lot of us might have made that choice.

It must have been spotty. I had a good meal and our table had good
service. I recall Carol's char was severely overcooked but overall
we did OK. And you have to remember they were students and the meal
was half the price of a commercial restaurant.

 DD> Flo did a lot of leg work to set it up for us.
 DD> We haven't heard from Florence for a while - does anyone know
 DD> where/what she is up to???

She kind of dropped out shortly thereafter. She was on Melana's (the
weed lady who brought the wild foraged salad) mail list for a while
but then I dropped that list when it veered off from wild foraged
edibles into soap and candle making, homeopathic medicine, veganism,
new age wiccanism and mindless drivel. Melana dropped out too even
though it was her own list. She said the majority were having fun
and she was loath to be heavy handed with off topic posters. (She
later set up another list, kept it private and invited about 6
people from the old list to it.)


Speaking of wild foraged foods, Kevin has taken an interest in Abo
food....

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: BUSH TURKEY BREAST ROASTED WITH BUSH TOMATO CHUTNEY
Categories: Poultry, Wild, Aboriginal, Australian
     Yield: 7

     1    Bush turkey breast; boned
     1 c  Olive oil; OR
     1 c  canola oil
          Salt and pepper
     1 c  Bush tomatoes; ground
     1 c  Water
     2 c  BUSH TOMATO CHUTNEY
     1 c  Water

Bush turkey can also be served with wild spinach, braised water
lily bulbs or mixed vegetables. The bush tomato grows in the
Tanami Desert region & is available between March & May.

Lightly oil the turkey breast. Season with salt & pepper & coat
with ground bush tomatoes.

Heat oil in frypan. Place turkey in pan to seal all parts of
breast, then remove.

Place turkey in baking dish or camp oven & add 1 cup of water.
Roast at 180 C for an hour.

Remove meat & cover with cloth or aluminium foil for 5 minutes.

While meat is resting, heat BUSH TOMATO CHUTNEY with 1 cup water.

Slice the bush turkey breast & pour chutney over the meat.
  
From: WALKABOUT CHEFS
By: STEVE SUNK & DAVID HANCOCK
Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007

MMMMM

Cheers

YK Jim


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