A Tasty Dinner

This combination makes a very tasty dinner. Boiled pickled pork, dumplings and stewed quinces thickened with a little cornflour. Dumplings: S.R. flour and water the consistency of scones. These may be boiled with the pork for 10 minutes.

Source: contributed by Mrs Vic Kappler in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.13.

Persian Quince Soup

2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste

Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.

Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.

Serve hot, serves 4-6

Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.