Dear Jim, in regards to this message to me,.

 >  MMMMM----- Recipe via Meal-Master (tm) v8.06, Title: Native Spiced
Chicken  > Sausages on Kumara Mash Etc.


Yummy,.

 > Categories: Australian, Sausage, Chicken, Grill, Potatoes,


Well, Sweet Potatoes anyway,.

 > Yield: 4 Servings,


Depending on the size of the servee,.

 > 1 kg Chicken, minced. 300 g Pork fat, minced. 1 tb Salt, 1/2 ts Mint,
       > native, dried, 1/4 ts Pepper, Dorigo, ground. 4 Lemon myrtle
leaves, finely  > chopped. Sausage casings, 329 g Kumera, or sweet
potato, peeled and diced,   > Butter, Salt, Pepper, Lemon juice,


Aha, Can you use any other kind of fat? can you use any kind of mint? What
is Dorigo Pepper, can you use any other kind? Why the Specific weight of
Kumera?,.

 > Mix the minced chicken, pork fat, salt, mint, pepper and lemon myrtle
well   > in a mixer for 10 minutes.


Aha,.

 > Force into sausage skins, then rest overnight to allow the flavours
to       > blend.


Aha,.

 > If the sausage filler and skins are unavailable, the sausages can be
rolled  > in plastic wrap [tie the ends tightly] and then poached,
unwrapped and       > briefly grilled or pan fried to add colour.


Aha,.

 > Boil the kumera in lightly salted water until tender.


Aha,.

 > Drain well.


Aha,.

 > Add the butter and cream the potatoes with a spoon, not a food processor.


Why not a food processor,?.

 > Add the salt, pepper and lemon juice.


Aha,.

 > Keep warm until needed.


Aha,.

 > Pan fry the sausages and serve with the kumera mash and BUSH TOMATO RELISH.


Aha, yummy, anyway ttfn,.

 > Makes 12 sausages. from the menu of PICNICS AT FAIRHILL, Gold Coast, 
       > 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 MMMMM----- Recipe
via Meal-Master (tm)        > v8.06, Title: Paperbark Barramundi Fillet,
Categories: Australian, Fish,     > Fruits, Yield: 2 Servings, 1 bn
Lemongrass, 10 g Paperbark, 300 g            > Barramundi fillet, 60 g
Pesto, basil, 1 pn Lemon myrtle, ground. 1 pn        > Native mint,
ground. 1 pn Salt, sea, 1 pn Pepperleaf, ground. 50 g Nuts,     >
macadamia, crushed. 2 Lemon, wedges. 1 Banana leaf, piece of, Place the    
 > lemon grass sticks, approximately 12 to 15 pieces, on to damp
paperbark.     > Place the barramundi fillet on the lemon grass and
spread the pesto on the   > fish. Sprinkle lemon myrtle and native mint
on the pesto. Season with sea    > salt and ground pepperleaf. Shape the
crushed or roughly chopped macadamia   > nuts over the fish. Cook in a
hot oven of approximately 180-190^C for about  > 12 minutes. When cooked
place the whole piece on the serving plate with      > lemon wedges and
appropriate garnishes. The paperbark will not burn in the   > oven as it
has natural non-burning agents. from the menu of SAN SOLERO BAY,  > Cox
Peninsula, Northern Territory, 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
MMMMM-----        > Recipe via Meal-Master (tm) v8.06, Title: Yabby
Ravioli with Wild Lime and   > Shiitake, Categories: shellfish,
crayfish, pasta, Yield: 5 Servings,         >
MMMMM--------------------------RAVIOLI------------------------------- 30   
 > Yabbies; (5 portions), 100 g Leeks; julienne cut, 1/2 Wine glass of  
       > Vermouth, Salt and pepper, 60 Wonton skins, Egg white,         
             > MMMMM------------------LEMON MYRTLE CREAM
SAUCE----------------------

- 50 g  > Onion, fine diced, Butter, 70 ml Seafood stock, 150 ml Rhine
Riesling, 1 l   > Cream, 1 1/2 ts Ground Lemon myrtle,                  
                      >
MMMMM--------------------------GARNISH------------------------------- 15 sm
 > Shiitake mushrooms, 30 sm Wild limes, Butter, 1/2 ts sugar, 1 pn
salt, What  > Australians call crayfish (or crawfish, if you're from the
South). They      > have some unique ones in Oz. The West Australian
Marron is probably the      > most unique. It is black and very meaty.
It is delicious, it has bigger      > claws, smaller tail section. Only
the shell is black, the meat is pure       > white. This recipe was
developed by Gerhard Rist from the Hotel Nikko Bali.  > He is now
featuring an Australian menu in Bali as part of his international  >
offerings. Drop the live yabbies into a large volume of boiling water to   
 > quickly kill them. Drain and transfer to iced water to chill totally.
       > Remove the flesh from the tail and discard the alimentary
canal. Saut‚ the   > julienne leek in a little butter, add the yabby
tails and Vermouth. Toss     > frequently until all the liquid has
evaporated and flavoured the yabbies     > which should be half cooked
at this stage. Remove yabbies and leeks and set  > aside to cool. Place
one yabby tail and a little of the leek onto a wonton   > wrapper. Brush
the wrapper around the yabby with egg white and set another   > wonton
skin on top of the yabby squeezing out any gaps. Using a round        >
cutter, cut out a circle keeping the yabby in the centre or alternatively, 
 > leave square. Put aside under a damp tea towel until ready to cook.
Lemon    > myrtle cream sauce: Saut‚ the onion in a little butter until
soft. Add the   > stock and wine and reduce until nearly dry. Add the
cream and reduce by      > half. Strain through a fine strainer, return
to the pan and season to        > taste. Remove from heat, add the lemon
myrtle and whisk in a little cold     > butter before serving. Garnish:
Saut‚ the whole mushrooms and 

6 small limes  > in a little butter. Add the sugar,salt and the
remainder of the limes        > towards the end. To finish the dish,
drop the ravioli into boiling salted    > water for 1 1/2 to 2 minutes
until the wonton skin edges are al dent‚.       > Drain and set in a
ring on a plate. Pile saut‚ed mushrooms and limes in the  > centre of
the ring and dress with the cream sauce. Top with a sprig of       >
fresh herb. from : http:// www.bushtucker.com.au/glossary.htm Posted to    
 > FOODWINE Digest by Abbott MMMMM Cheers, YK Jim

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