Text 34230, 99 rader
Skriven 2010-02-01 08:32:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: AUSTRALIA DAY  00201
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I was disappointed with Sam Kekovich's annual speech. It wasn't
 JW> as inspiring as usual.
 GJ> I didn't see/hear it this year.  Perhaps he wasn't on the TV
 GJ> channels I watch - or perhaps I was avoiding TV, which seems to
 GJ> feature our Prime Minister and/or his deputy every time I turn

 JW> I avoid TV as well. I get my pop culture in small doses from the
 JW> occasional visit to Wikipedia and Youtube. I found Sam's latest rant
 JW> by googling "Kekovich+lamb+2010".

I will look for that.  I might even get Broadband soon!
 
 GJ> beetroot / canning syrup / drizzling it over vanilla ice-cream
 GJ> as dessert.  Spectacular in appearance, the flavours matched
 GJ> very well, and were given further complexity by the addition of
 GJ> some Myers's rum.  Perfection!

 JW> How very strange. I imagine you had been drinking heavily earlier
 JW> on. [g]

On the contrary, I was completely sober.  Making a salad for the
barbecue, I experimentally tasted the beetroot canning liquid, and
immediately thought of trying it on vanilla ice-cream, so I did.
Kevin tried it and was impressed, so I added a splash of Myers's rum,
which lifted it to even greater heights.  Go on, try it!!

 JW> ... The beet is used by all the top (Australian standards) chefs.

Of course.  An essential to Assie hamburgers and salads.  Also:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Beetroot And Tarragon Ravioli
 Categories: Australian, Dumplings
      Yield: 4 servings
 
           Ravioli Filling:
      2    Whole beet roots
      2 tb Olive oil
           Salt
           Pepper
      2 ts Grated horseradish
     20    Fresh tarragon leaves
           Ravioli Dough:
      1 c  Plain flour
      2    Eggs
      1 tb Olive oil
      1    Beaten egg
           Horseradish Cream:
      2 ts Grated horseradish
      1 ts White wine vinegar
      2 tb Creme fraiche
           Baby Beetroot Salad:
    1/2 c  Baby beetroot leaves
      2 ts Red wine vinegar
           To garnish:
           Extra tarragon leaves
           Parmesan cheese, grated
 
  Combine horseradish, white wine vinegar and creme fraiche.
  
  Mix baby beetroot leaves with red wine vinegar.
  
  Ravioli Filling: Steam whole beets till soft (about 40 mins). Peel
  and chop beetroot into quarters and place on a baking tray. Sprinkle
  with salt and pepper and coat with olive oil. Bake in a slow oven
  (150 degrees) for about an hour. Allow to cool. In a food processor,
  blend beetroot, horseradish, tarragon leaves and extra cracked pepper
  till combined.
  
  Ravioli Dough: Sift flour into a large bowl, add eggs and olive oil.
  Knead dough till smooth and roll through a pasta machine. Cut into 10
  cm squares. Brush edges with beaten egg. (Ready-made wonton wrappers
  can be used as an alternative)
  
  Roll beetroot mix into small flat balls with your hands and place into
  centre of each ravioli square. Cover with another square and press
  edges firmly to seal.
  
  In a large saucepan bring water to boil and add salt and olive oil.
  Cook ravioli for approx 3-5 mins.
  
  Serve ravioli topped with tarragon, horseradish cream mix, salad and
  grated parmesan.
  
  Clare Falconer
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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