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

 >   From: Http://Www.Robins.Net.Au/Glossary,


Aha,.

 > MMMMM, MMMMM----- Recipe via Meal-Master (tm) v8.06,


Aha,.

 > Title: CARPACCIO-STYLE EMU,


Yum, I like Emu, and Carpaccio style "Cooking",.

 > Categories: Game, Poultry, Australian,


Actually i think Carpaccio is italian,.

 > Yield: 4 servings,


Depending on the servee,.

 > 1 kg Emu, 40 g Sea salt; coarse, 1 tb Pepperberries; rough chop, 2
Lemon     > myrtle leaves, 150 ml Brandy,.


Aha, great recipie but, What are pepperberries?

 > Carpaccio is a raw meat cured by means of salt & air drying,


Aha,.

 > Marcel Bouvier recommends drum fillets for this recipe.


Why?,.

 > Trim the emu meat of any sinew & wipe dry.


Aha,.

 > Rub the salt, pepperberries & leaves into the meat & store in
a container    > in the refrigerator for a week,


Aha,.

 > turning it every 24 hours.


To make it all nice and even?,.

 > Remove the meat from the container.


To remove the exess?,.

 > Discard the juices.


Aha,.

 > Put a cake rack inside a clean container,


Aha,.

 > place the meat on the cake rack & put another cake rack on top of
the meat   > [so that the meat is sandwiched between the two racks].


And to further remove any unnessisary liquid,.

 > Put a heavy weight on top of the uppermost rack.


Ditto,.

 > Refrigerate & leave the meat for a week.


Aha,.

 > Discard the juices.


Again,.

 > Place the cured meat in a wire-mesh fish griller & allow it to
dry in a      > well-ventilated, fly-screened area for a minimum of 10
days.


Aha,.

 > From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU From:
Kevin Jcjd  > Symons Date: 12-08-02 MMMMM


Aha,.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06


Aha,.

 > Title: Emu Medallions W' Sweet Lemon Myrtle Chilli/damper Balls


Yummy, i like chilli,.

 > Categories: Australian, Game, Poultry, Sauces, Chilies Yield: 4 Servings


Depending on the size of the servee, anyway ttfn.

 > 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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