Text 34118, 84 rader
Skriven 2010-01-30 15:37:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEAP MEATS  00130
==========================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> But lamb goes extremely cheap at times,
 JW> Sadly, not here.
 
 ML> We have the advantage of periodic loads of frozen meat
 ML> from the antipodean colonies.
 JW> 
 JW> We get that too but even then it is not cheap. The only deal I can
 JW> get is marked down to half price on the "Sale By" day when it gets
 JW> dumped into the freezers. Even then it is more than beef which is
 JW> just wrong.

Lamb tends to be dear here, as the growers can get more money for it
flogging it off to rich foreigners to the North and East.  For the
same reason, crayfish (aka rock lobsters) are far too expensive for
locals to afford to eat.
 
 ML> You have the advantage of
 ML> a wilderness where the game outnumber the hunters by a
 ML> large percentage.

 JW> True. I just received 2 pounds of bison jerky from the first hunt.
 JW> Tastes like beef jerky. IOW its tastes highly of soy sauce and black
 JW> pepper.

The most flavoursome beef I have eaten in recent years wasn't.  It was
real grass-fed buffalo from Humpty Doo.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Water Buffalo With Pumpkin Mash And Braised Witlof
 Categories: Australian, Game, Buffalo
      Yield: 4 servings
 
      4    150g fillets water buffalo
      2 tb Olive oil
           Salt and pepper
      1 md Onion, sliced
     45 ml Port
    1/3 c  Beef stock
     50 ml Fresh pouring cream
      2 tb Chopped parsley
      1 ts Picked thyme leaves
      4    Head witlof
      2 tb Caster sugar
     40 g  Butter
      5    Baby zucchini
     80 ml White wine
     40 ml White wine vinegar
           Pumpkin mash to serve
           Parsley sprigs, extra, to
           Garnish
 
  Season buffalo fillets and rub with olive oil. Heat a large pan, cook
  buffalo to your liking, as you would with a fillet of beef (4-5
  minutes each side) for medium/medium-rare. Remove, cover with foil
  and rest.
  
  Meanwhile return pan to heat. Add a little extra olive oil, if
  necessary, cook onion until soft. Add port, beef stock and cream,
  cook, simmering reduce by a 1/3 or cook until sauce thickens. Stir in
  fresh herbs and remove from heat.
  
  Meanwhile cut witlof in half and rub cut side in sugar. Heat a medium
  pan, place witlof sugar side down and cook a few minutes to
  caramelise. Reduce heat, turn witlof. Add butter and zucchini and
  cook covered until vegetables soften. Add white wine and vinegar,
  simmer until wine and juices reduce by half.
  
  Serve Buffalo Fillets with port sauce, pumpkin mash and caramelised
  witlof.
  
  Garnish with a little extra parsley if desired.
  
  From: Australian Women's Weekly
 
MMMMM
 

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