Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Green Peppercorn Steaks

2 Fillet steaks

2 oz Margarine

1 tbspn Flour

1 Beef stock cube

2 tbspns Cream

1 tspn green Peppercorns

2 Shallots

1 cup Water

1 tspn French Mustard

Salt and Pepper

Method: Using a small, sharp knife, cut a small pocket along the centre edge of each steak, fill each with 1/2 tspn of green peppercorns - secure openings with 1 or 2 matchsticks. Heat butter in pan, add steaks and cook till brown and cooked on both sides. Remove steak from pan, keep warm while preparing sauce. Add chopped shallots to pan drippings, cook for 1 or 2 minutes. Gradually add water, add crumbled stock cube, stir till sauce boils and thickens slightly. Add cream, mustard, salt and pepper. Spoon sauce over steaks. Serves 2.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Tomato and Orange Soup

1 15 oz. can tomato puree

2 cups chicken stock (or water & stock cubes)

1 finely chopped onion

1 thinly pealed strip of lemon rind

1 teaspoon tomato paste

1 bay leaf

6 peppercorns

Good pinch salt

1.1/4 oz. butter

2 level tablespoons flour

1/4 cup cream (whipped)

Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Note: the ingredient list omits orange juice.

Pepper Cheese

Method: Cream cheese, crushed garlic and lemon juice. Mix and shape. Roll in fresh ground peppercorns to cover cheese. Chill before serving with savoury biscuits.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.