Dear Jim, in regards to this message to me,.
   
 >  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU, From:
Kevin     > Jcjd Symons, Date: 12-08-02, MMMMM


So is this an Australian Recipie by a Frenchman, or a French Canadian,?.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06, Title: Emu Medallions
W'       > Sweet Lemon Myrtle Chilli/damper Balls,


Yummy,.

 > Categories: Australian, Game, Poultry, Sauces, Chilies,


I like chilli,.

 > Yield: 4 Servings,


Depending on the servee,.

 > 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


Aha, interesting collection of ingredients,.

 > - To make the damper- sift flour, salt and soda into a large bowl.


Aha,.

 > Rub grated butter into flour mix.


Making sure the butter has been frozen before it is grated of course,.

 > Pour in milk and knead the dough into 6 balls.


About the same size of course,.

 > In preparation for rolling, dust the balls with flour.


Aha,.

 > Roll damper dough into 3cm diameter balls.


Aha,.

 > Place on greased and floured baking sheet and brush with a little milk.


Aha,.

 > Bake for 25 to 30 minutes at 220^C.


Aha,.

 > The damper looks and tastes better if you baste with extra milk
during       > cooking.


Not "Better", best,.

 > Five minutes before damper is ready, heat butter and oil and quickly
sear    > medallions in pan or wok until brown.


Aha,.

 > Place the meat in oven with damper and rest it for 2 minutes.


Aha,.

 > Take emu from the oven and rest it for 5 minutes.


Aha, in a clean dry place,.

 > Serve emu medallions with sweet lemon myrtle chilli sauce and a
damper       > ball.


Aha,.

 > It is a good idea to have plenty of butter on the table.


Indeed it is, and other spreads,.

 > 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.


Aha, yummy,.

 > Serves 4.


Depending on the size of the servee,.

 > from A TASTE OF AUSTRALIA, by JOY ROSS & ALISTAIR PUNSHON, From:
Kevin Jcjd  > Symons, Date: 19 Mar 98, MMMMM


Aha,.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06, Title: Spatchcock
Marinated    > in Chilli, Lime & Ginger,


Aha, i like ginger,.

 > Categories: Australian, Poultry, Marinades, Yield: 4 Servings,


Depending on the size of the servee,.

 > 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,


Good collection of ingredients,.

 > Fillet the spatchcock, removing the breastbone, leaving 4 portions
from      > each bird.


Aha, anyway ttfn,..

 > 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
Our Web Based QWK: DOCSPLACE.ORG  > (1:123/140)

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