Dear Jim, in regards to this message to me, i will rsvp asap,.

 >   From: Kevin Jcjd Symons               Date: 12-08-02
 >  
 > MMMMM
 >  
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >  
 >       Title: Emu Medallions W' Sweet Lemon Myrtle Chilli/damper 
 > Balls
 >  Categories: Australian, Game, Poultry, Sauces, Chilies
 >       Yield: 4 Servings
 >  
 >     500 g  Flour
 >       1 ts Salt
 >       1 ts Bicarbonate of soda
 >       2 tb Butter,
 >            -grated.
 >     300 ml Milk
 >       2 ts Butter, grated.
 >       2 ts Oil
 >       8    Emu medallions
 >            Sweet Lemon Myrtle Chilli
 >            -Sauce*
 > 
 > 
 >   * Available from AUSTRALIAN NATIVE PRODUCE INDUSTRIES P/L
 >   - RED OCHRE PRODUCE -
 >  
 >   To make the damper- sift flour, salt and soda into a large bowl. 
 > Rub
 >   grated butter into flour mix. Pour in milk and knead the dough 
 > into 6
 >   balls. In preparation for rolling, dust the balls with flour.
 >   
 >   Roll damper doug into 3cm diameter balls.
 >   
 >   Place on greased and floured baking sheet and brush with a little
 >   milk. Bake for 25 to 30 minutes at 220^C. The damper looks and 
 > tastes
 >   better if you baste with extra milk during cooking.
 >   
 >   Five minutes before damper is ready, heat butter and oil and 
 > quickly
 >   sear medallions in pan or wok until brown. Place the meat in oven 
 > with
 >   damper and rest it for 2 minutes. Take emu from the oven and rest 
 > it
 >   for 5 minutes.
 >   
 >   Serve emu medallions with sweet lemon myrtle chilli sauce and a 
 > damper
 >   ball. It is a good idea to have plenty of butter on the table. 
 > When
 >   guests break open their damper ball, it is great to be able to 
 > spread
 >   the butter thickly enough so it melts out on their plate. Serves 
 > 4.
 >   
 >   from A TASTE OF AUSTRALIA
 >   by JOY ROSS & ALISTAIR PUNSHON
 >   From: Kevin Jcjd Symons               Date: 19 Mar 98
 >  
 > MMMMM
 >  
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >  
 >       Title: Spatchcock Marinated in Chilli, Lime & Ginger
 >  Categories: Australian, Poultry, Marinades
 >       Yield: 4 Servings
 >  
 >       4    Spatchcocks
 >       2    Limes, juice of...
 >       1 ts Ginger, green,
 >            -crushed.
 >     1/2 c  Chilli sauce, sweet
 >       1 c  Sherry, sweet
 >     1/2 c  Sugar, castor,
 >            -[* 1]
 >     1/2 c  Oil, olive
 >     1/2 c  Vinegar, rice wine
 >     1/2 ts Oil, mustard
 >       2 c  Stock, chicken 1 Bok choy, bunch of... 1/2 Wom bok 1
Chinese spinach, bunch of.. 375 ml Champagne 8 Lemon myrtle leaves 150 g
Butter 2 tb Sugar, castor [* 2] 4 Rice paper, round sheets of Fillet the
spatchcock, removing the breastbone, leaving 4 portions from each bird. Mix
the lime juice, crushed ginger, chilli sauce, sherry, castor sugar [* 1]
and olive oil together and marinade the spatchcocks in this for at least 2
hours. Lightly grease a griddle pan with olive oil and heat well. Drain the
spatchcocks and cook the pieces on each side until lightly browned. Place
in an ovenproof dish and continue cooking in a moderate oven until the
juices run clear. Meanwhile, make a poaching mixture of rice wine vinegar,
mustard oil and chicken stock. Quarter the bok choy. Poach in this liquid
until the leaves have wilted. Cut the Chinese spinach into 10cm lengths and
poach. Shred the wom bok and lightly poach also. In a frying pan place the
champagne and lemon myrtle leaves, and reduce by half. Remove the leaves
and add the butter, sugar [* 2] and 1/2 a cup of spatchcock marinade
[strained]. Return the beurre blanc to the heat until it bubbles. To
assemble the dish, fry the rice paper until it is fully expanded, place the
bok choy on plates followed by the Chinese spinach and shredded wom bok.
Cover with the rice paper, then arrange the spatchcock pieces on top of the
rice paper. Pour over the beurre blanc and serve with steamed vegetables.
from the menu of TALGAI HOMESTEAD, Darling Downs, Queensland, Australia
from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St,
Milsons Point, 2061, NSW, Australia From: Kevin Jcjd Symons Date: 25 Feb 98
MMMMM Cheers, YK Jim ... If the meek inherit the earth how hard will it be
to get it back? ___ Blue Wave/386 v2.30 [NR] --- Platinum
(1:123/140)

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