-=> Quoting Dave Drum to Jim Weller <=-

 DD> I thought Greg had fallen from his perch. Last I heard Glen and
 DD> Keving were still above the turf. They've all disappeared form
 DD> Phydeaux.

I'm in regular touch with all three of them.

From another one time Australian and former echo person, who is now
back in Colorado ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Riberry Quail
 Categories: Australian, Fruits, Quail, Chicken
      Yield: 8 Servings
 
      8    Quail
      1 tb Macadamia oil
      2 c  Riberries
      2 c  Chicken stock
           Onion, small diced fine
           Salt and Pepper
 
  Season the inside of each quail and then rub the outside with oil.
  Brown gently in a lightly oiled fry pan for about 5 mins. then roast
  in a moderate oven for 15 mins. Set aside. To the pan juices add the
  onion and fry until tender. Add the stock and reduce the volume by
  half. Crush most of the riberries leaving a handful whole. Add the
  crushed fruits to the stock, cover the pan and continue to reduce
  until it almost forms a glaze. Remove the pan from the heat and
  strain. Add the whole riberries and serve over the quail.

  Riberries or clove lillipillies are best if seedless. A naturally
  occurring variety produces strongly flavoured fruits with seeds in
  only about 5% of fruits. It is this variety which is being
  propagated in preference to the more common seeded form.
  
  From: Uniquely Australian A Wild Food Cookbook, The Beginnings of
  an Australian Bushfood Cuisine by Vic Cherikoff 1994

  Posted by: Joell Abbott 12/94

  Riberries are a kind of lillipilli. They are red and sour so North
  Americans can substitute red currants or cranberries.- JW

MMMMM
 


Cheers

Jim


... Eat burgers upside-down; the thicker bun absorbs the juices better.

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