tag:blogger.com,1999:blog-537734033723164207.post482134125503167676..comments2023-10-24T03:10:47.088+11:00Comments on A Goddess In The Kitchen: Auntie Jean's bounty!!purple goddesshttp://www.blogger.com/profile/05205284829507903435noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-537734033723164207.post-79001525105924171642007-12-05T07:30:00.000+11:002007-12-05T07:30:00.000+11:00Grocer, my love, my sweet...I will post in the NY ...Grocer, my love, my sweet...<BR/><BR/>I will post in the NY about another blogger get together, this time, a weekend at Dromana.<BR/><BR/>Will give everyone plenty of notice, to organise transport and accommodation, so prepare ye for a foodie love-in early in Feb.<BR/><BR/>Sticki.. which weekend do you have fwee??<BR/><BR/>Thanh is coming to Chez Fur the weekend of the 15th (next weekend)<BR/><BR/>Are you available to party, hearty??purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-54869883543610910592007-12-04T20:15:00.000+11:002007-12-04T20:15:00.000+11:00yeah. i'm desperately in love with jules clancy bu...yeah. i'm desperately in love with jules clancy but i think that would be punching above my weight!grocerhttps://www.blogger.com/profile/13860154539429230909noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-79993051003741138882007-12-04T19:30:00.000+11:002007-12-04T19:30:00.000+11:00I'd definitely be into that - we finally have a we...I'd definitely be into that - we finally have a weekend free too! <BR/><BR/>Ms Grocer - you need some kindred spirits in Steak and Kidney too don't you? Have you looked around at who's in the <A HREF="http://pub38.bravenet.com/sitering/show.php?usernum=3215407097" REL="nofollow">Australian food Bloggers Ring?</A>Surely there's a couple of good sorts up there too? ;)stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-32239743003630874212007-12-04T19:13:00.000+11:002007-12-04T19:13:00.000+11:00so far away, doesn't anyone stay in one place any ...so far away, doesn't anyone stay in one place any more?<BR/>it would be so nice to see your face at my door.....<BR/>boo hoo. a bit of carole king to let you know how left out i feel.<BR/><BR/>my aunty jean (great aunt actually) wasn't that kind of aunty (her sister Joyce was tho'). Nope. Jean was as mad as a hatter and we only found out when she died and we had to excavate everything that had ever entered the house back out!grocerhttps://www.blogger.com/profile/13860154539429230909noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-20812577640910855972007-12-04T14:22:00.000+11:002007-12-04T14:22:00.000+11:00My goal is to do a kid goat in the oven...Wanna co...My goal is to do a kid goat in the oven...<BR/><BR/>Wanna come and play at THAT dinner party??<BR/><BR/>;)purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-1191988911909046402007-12-04T14:04:00.000+11:002007-12-04T14:04:00.000+11:00Yeah! Ever thought of putting a suckling pig in th...Yeah! Ever thought of putting a suckling pig in there like the Spanish do? Rub the inside with a mix of garlic, salt, pimento and five spice powder, smother lovingly with Olive oil. Mmm....crisp crackling!stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-25193651694209884442007-12-04T13:48:00.000+11:002007-12-04T13:48:00.000+11:00or verjuice??or verjuice??purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-32328856639906703172007-12-04T13:27:00.000+11:002007-12-04T13:27:00.000+11:00Anchovies - noice, un-ewe-sual, diff-rent...how ab...Anchovies - noice, un-ewe-sual, diff-rent...how about a splash of Marsanne instead of water?stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-49985982669185963982007-12-04T13:21:00.000+11:002007-12-04T13:21:00.000+11:00I'm thinking a couple of anchovies added to gobble...I'm thinking a couple of anchovies added to gobblers recipe....<BR/><BR/>**insert Homer drooling noise**purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-79846615369672855192007-12-04T12:40:00.000+11:002007-12-04T12:40:00.000+11:00Once you've had the good stuff, there's no going b...Once you've had the good stuff, there's no going back. Now Gobbler that's a great recipe.<BR/><BR/>We are forsaking the 20 odd kilos of free range Weber smoked turkeys this Christmas in favour of a whole lamb on a spit, naturally with lashings of Murray River Salt, lemon, garlic, fresh oregano and rosemary.<BR/><BR/>We get our wonderful Leicester rare breed from Ethel Stephenson, another sprightly octagenarian, who farms in Gippsland. Her meat is hung for 2 weeks and has a wonderful flavour. It's really filling too - not like that fast grown, smelly commrcial grade stuff...that induces vom in the best of us.stickyfingershttps://www.blogger.com/profile/14861830835308131738noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-5235701908116504942007-12-04T12:18:00.000+11:002007-12-04T12:18:00.000+11:00Mmmmm whole lamb, I'm so hungry now just thinking ...Mmmmm whole lamb, I'm so hungry now just thinking about it.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-58430931438208111812007-12-04T11:25:00.000+11:002007-12-04T11:25:00.000+11:00gobby, I am thinking of ordering a whole milk-fed ...gobby, <BR/><BR/>I am thinking of ordering a whole milk-fed lamb carcass to cook whole in the pizza oven, over the Silly Season.<BR/><BR/>This would be FABO done as a whole beast.<BR/><BR/>Will get on to this ASAP!!purple goddesshttps://www.blogger.com/profile/05205284829507903435noreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-78390566376400609432007-12-04T11:16:00.000+11:002007-12-04T11:16:00.000+11:00Sorry, its meant to say 'get a leg, bone IN!" Dufu...Sorry, its meant to say 'get a leg, bone IN!" Dufus!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-537734033723164207.post-23681852951666872872007-12-04T11:15:00.000+11:002007-12-04T11:15:00.000+11:00G'dat PG. Bless the Aunties the world over I say!T...G'dat PG. Bless the Aunties the world over I say!<BR/>This is my all time fave way of doing lamb:<BR/>get a leg bone it.<BR/>Take a head of garlic, a bunch of rosemary, two lemons, coarse sea salt & black pepper. Rough chop the lot before placing a bowl with just enough olive oil to thr top. Use a high sided bowl or even a pot. Dont bother even peeling the garlic or the skin from the lemons, its rustic!<BR/>Using a bamix, 'blend' the mix to a thick paste. Pour over the lanb to marinate overnight.<BR/>next day place the lot in a tight fitting casserole dish. pour all the marinade over the lamb & add a splash of water for good measure.<BR/>Cover tightly with a lid or better yet some alfoil.<BR/>Slow rosat in the pre-heated oven for 2.5 to 3 hours at 160'C.(fan forced) Check the lamb half way, see if there still, enough liquid) then re-cover thoroughly.<BR/>The lamb should 'fall off the bone' by this time. Then rip the foil off & give it a blast with the temp up to 'crisp up' the surface.<BR/>I serve with roasted nut cous cous, labna & a fiery harissa but it goes with anything esp roast vege.Anonymousnoreply@blogger.com