Food thread

[Hebe]

JM, do you ever cook oxtail?

[Jovial Monk]

I have cooked oxtail into oxtail soup.

I have also cooked 'roo tail, into 'roo tail soup

I have also chased tail. . .

[AiA in Atlanta]

I had somewhere a really simple recipe involving a quick stirfry with good curry powder or paste and okra with sour cream I used lowfat yoghurt and it was sensational. You just have to not overcook it.

What do they do with it in Atlanta?

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In the South it is mostly breaded with corn meal and fried until crispy. In Louisiana it is found in gumbo and such I recall. Okra is cheap and plentiful here. I never realized I never at it in AUS until you mentioned it hebe on the original Food thread. I prefer it sauteed.

[Hebe]

I love it too - when I can find it. It's strange stuff.

[Jovial Monk]

8 small slices veal
fresh ground black pepper
120 g thinly sliced prosciutto (or ham, nah, prosciutto only!)
8 fresh sage leaves
60g butter
4tbsp white wine (the heck with it, half a glass!)
Bat the veal thin, season with the pepper, place sage leaf on the veal then a slice prosciutto. secure with a toothpick. (Can also roll up, takes a bit more cooking.)
Heat a bit of butter in a fry pan & fry the meat until lightly browned both sides: in batches if necessary. Chuck in the wine, cover pan, reduce heat and simmer 10-15 minutes until tender. Put on plates prosciutto side up not forgetting to remove the bloody toothpicks! Add nut of butter to pan juices, stir well and our over the meat.

Very tangy & strong tasting, literally 'jump in the mouth!'

[Jovial Monk]

4 eggs (true organic free range, really)
120g caster sugar
1 tsp lemon juice
3 drops real vanilla essence--this is a delicate cake, stuff must be real!
120g cornflour
pinch baking powder
icing sugar for dusting

Preheat oven to 190C/375F
Butter & flour a deep tin 20cm/8" diameter
In a large bowl beat together egg yolks, sugar, lemon juice & vanilla
In another bowl whisk egg whites until stiff (ooh err missus) enough to stand in firm peaks (no brewers droop.)
With a metal spoon very gently fold the whites into the yolk mix. Sift the cornflour and baking powder twice then gradually add to egg mixture, stirring gently and continuously until a soft even mixture is obtained. Pour into cake tin and bung into centre of the preheated oven for 20-30 minutes until firm to the touch and golden. allow to cool a little before turning onto a wire rack. Dust with the icing sugar.

A lot of work! But the result is a delicate, lightly eggy cake. Deelish with a little whipped cream!

[Jovial Monk]

Some Dutch housewife in Indonesia (Dutch East Indies) with lots of servants and time on her hands created this dish. Used to be available in the Ceylon Hut here in Adelaide, Alas, RIP Ceylon Hut! Got a recipe to serve 30! Want to cook it, but 10 pieces will be enough, lots of refiguring the recipe--I want to cook this on Sunday.

A Lamprie is a parcel (made of banana leaved or alfoil) containing aromatic rice, topped with a meat curry, two little meatballs, a potato curry, a dried prawn relish and a chili relish heated in the oven. About two per person as a main.

Stay tuned!

[Jovial Monk]

Make that next weekend, need to refigure a LOT of quantities that I don't feel like doing now.

[Jovial Monk]

OK okra lovers everywhere! Bought a packet of it at the chinese shop in the Central Market. Now what?

[JW Frogen]

Food is guud eaten.