Living in a tiny town like Rylstone it is very much the case that there is only a finite amount of places to go out to eat. For great Mexican there is always Pepino’sand for a decent burger there is The Globe. However there are not many other venues, let alone secluded little café’s the romance the object of your affections.
This Valentines Day I did something that I don’t usually do. Being a relatively blokey Hobby Farmer I tend to stick to only 3 drinks in my life: coffee, water and beer. Wine does not come up on my radar except for something I sometimes I have to drink a glass of at weddings. There is red that gives me a headache, and white that I find bearable. There is the extend of my grand knowledge of crushed grapes. So I don’t generally do Wineries.
So this Valentines’ Day I stepped out of my comfort zone and took my wife to one of the few other places to eat around here – Naked Lady Vineyard.
First off, – misleading name for the place. Upon arrival, unlike Confest, there were no naked ladies. Not a one! No nubile wenches bereft of clothing lying around on a chaise’lounge or splashing about in fountains. It was in fact a lovely little winery a few minutes outside of Rylstone with a big barnlike structure in the center. So whilst there were no naked women, at least it meant I could look about in a relaxed fashion without my wife saying ‘Are you staring at that woman’s breasts?!’
Wine tasting was $5. For that you get to taste 5 or so different wines on the menu, and if you buy a bottle that $5 is taken off the price. My wife quite enjoyed doing this and I did try a glass myself, even if only I could go for the cheap laugh of sniffing it, swilling it around in my mouth and then looking for a bucket to spit it into.
My wife ended up purchasing two wines. I tried the white which was very nice. The red (according to her) was nice too. And… um… it was wine? Phew! Pushed my wine knowledge to the hilt with that one!
What goes well with wine? Cheese apparently. What goes well with cheese? MEAT! Though to be fair meat goes well with everything (I always thought Vegans might be happier if they wrapped their soy burgers in a bit of bacon). And much like Bootleggers, you could order a platter for two that had multiple cheeses and at least four kind of meat.
Classed as an Antipasto Platter (I’ve always been pro-pasto but that’s just me) this platter came with spicy chorizo, huge slices of cured ham, prosciutto and salami slices. It came with a variety of cheeses with varying bite, as well as pickles, chutneys, olives, strawberries, crackers and freshly baked bread goods.
Despite having swapped to beer at this point (they had 3 standard varieties) all of this did go very well hand in hand with the wines on offer. Indeed my wife and I quite happily grazed on the platter for nearly an hour as we chatted, drank, enjoyed the peaceful surrounds and the rare treat of each other’s company without our kids in tow.
So if you are a meat enthusiast, cheese enthusiast, wine enthusiast or even just want to have somewhere different to go to your usual pub or restaurant, I highly recommend Naked Lady Vineyard. And who knows, buy your partner enough bottles of vino and you might get to see a naked lady after all 😉
As I mentioned when reviewing theE-I-E-I-O burger, I love a meal where there is more than one meat contained within the dish. And on a recent visit to Katoomba NSW I discovered a restaurant-slash-bar that had on its menu a dish that contained not two meats or three but indeed four!
So lets have a gander at the Bootleggers Meat Share Plate.
A meal made in Trev-heaven!
So the description of the meal is a Share Plate and it is indeed intended for two people. Given it was our anniversary I relented and shared this plate with my wife, but being the kind woman she is she let me devour the lions portion of it.
The meal comes with four meats from two different animals. Beef brisket and links (sausages) and chicken wings as well as fried chicken. Personally I would have preferred the links be made out of pork but you can’t have everything.
Along with the above came enough non-meat foods to ensure that you would have some chance of being able to pass your next bowel movement. Slaw, Corn, Pickles, Potato Salad and Chips. Good to see that at least 40% of the sides were spud based – potatoes being that good that they should almost be considered an honorary meat!
Unto the breach!
The meats were all very tender. The fried chicken was done very well, not remotely oily or greasy like that one would get from a fast food restaurant. The chicken wings were lightly spiced so not as hot as buffalo wings but at least had a bit of bite to them. The brisket was very tender as brisket should be. The only meat that didn’t impress me was the links. They weren’t bad in any way, but just your average beef sausages so were somewhat overshadowed by the rest.
The non-meat stuff was good too. I think. I dunno, I wasn’t really paying attention.
Exploding Hot Sauce!
Sauce made by chef Wile. E. Coyote
The waitress brought out two types of hot sauce, espousing their virtues about how they were made on site, not simply store bought. As readers of my blog would know I love hot sauces so was eager to try them out. The red hot sauce was indeed very hot, not as hot as the likes of Mad Dog 357, but still had a helluva kick. The green sauce? Well I went to open it…
…and it exploded!
Perhaps exploded is not the right term. The heat had built up in the bottle so as soon as the top was twisted it made a sound like shook up cola can and the sauce blew forth! It covered my shirt, splattered my face and even left a sorta Trev-shaped splatter pattern on the window behind me.
The poor young waitress was very apologetic. After ascertaining that it had not gone in my eyes she brought multiple wet paper towels for me to clean myself, then later appeared with a shirt from the restaurants merchandise stash for me to wear home. So sadly, unless I had chosen to lick my clothing I never got to sample what the green hot sauce tasted like.
The shirt I wear when doing my radio show, though my music isn’t bootlegged – the CD’s are just really worn
Overall
This meal is nearly $80 but its certainly enough for two people (as long as one isn’t me) and its very good tasting. Besides the volatile hot sauces the only other accompaniment was a small bowl of BBQ sauce – personally I would have preferred to get a hearty gravy but perhaps that would push the meal into the realms of making a coronary a certainty. The bar had a different selection of wheat beers on tap which were quite nice, but if you’d take my recommendation skip the ginger based beer, it was pretty average. So yeah, do yourself a favour and if in Katoomba drop past Bootleggers – you will get a decent feed and maybe a free shirt!
Living in a rural area, most of my meat recipes involve some form of farm animal. But today it’s something a bit different. See, out here in the bush we often forget that that big blue wobbly thing called the ocean that is so far away from our location is full of all kind of weird and whacky looking creatures that can be cooked up and popped in our tums.
In our tiny town we have The Fish Man. The fish man is a man with a refrigerated van full of seafood from the Sydney fish markets that morning, who tours the small rural towns once a fortnight and is our only chance to buy really fresh seafood.
When my wife and I were in Spain I had some fantastic Paella – great stuff! I’ve never been able to replicate it since but below is the recipe I use that comes the closest. It’s easy to make and tastes damn good! So without further ado lets look at Trev’s Prawn Paella!
Ingredients:
2 tbs olive oil
1 onion, thinly sliced
1 red capsicum, deseeded and chopped
3 garlic cloves, crushed
1 tsp Mixed Spice
2 tsp Ground Paprika
500g Arborio Rice
1 cup dry white wine
1L chicken stock
1 bunch broccolini, chopped
800gm’s shelled green prawns
Juice of 1 lemon,
1 lemon but into 8th’s
Flat-leaf parsley, shredded
Method:
Heat the oil in a saucepan. Add onion and capsicum. Cook for 3-4 minutes until softened.
Add garlic and spices and cook for a further minute.
Add rice and stir to coat. Add wine and stock. Simmer for 15 minutes.
When all liquid has been absorbed by the rice stir through broccolini and spoon into baking tray
Layer prawns over top of paella. Sprinkle lemon juice over dish. Add segmented lemon pieces.
Roast for 15 minutes in oven at 220c
Remove from oven & sprinkle over shredded parsley. Serve.
And there ya go, a fabulous Spanish Dish that tastes great! Cook and enjoy!
Now that we are devouring our own Muscovy ducks every couple of months, I have to keep finding new recipes to keep it interesting, as well as delicious enough it gets my wife and kids to stop complaining that ‘the ducks were so cute’.
I raised the ducks. I raised the ducks parents. I fed them, watered them, looked after them… so I say we damn well eat them!
Ahem, anyways. The latest recipe I used came out pretty damn good. And even tasted better as leftovers the next day! So without further ado let’s look at ShreddedRoast Duckin Crabmeat Sauceon a bed of steamedBok Choy.
Ingredients:
1 Can of flaked crabmeat
2 Tablespoons butter
2 Tablespoons flour
3 Shallots, thinly sliced
1 bunch of Parsley, chopped
6 Bok Choy
12kgDuck
2 Oranges,quartered.
Method
The Duck
*Preheat the oven to 180 degrees
*Quarter the two oranges
*Pat the duck dry with paper towel. Season with pepper, salt & paprika
*Stuff anal cavity with oranges
*Place duck on roasting rack, turning every half hour
*Remove from oven and let sit for 20 minutes
*Shred all meat from carcass and set aside
Crabmeat Sauce
*Melt butter in a pan. Add shallots and sauté.
*Slowly stir in the flour to thicken and add the crab meat and mix.
*Add the shredded duck meat, mixand simmer on a very low heatfor 5 minutes
Bok Choy
*Break into individual stems andsteam for five minutes
Serving
Lay the Bok Choy lengthways on the plate and ladle the duck & crab meat over the top.Garnish with fresh chopped parsley.
Yea-haw! Fried chicken! Get me some grits, a banjo and a bottle of moonshine and I’m in hog heavan, boy-howdy!
I love fried chicken. But so few places serve it these days because it is so unhealthy. You can get crumbed chicken anywhere, but not it’s fried friend. You can always go to a KFC I guess, but whereas it was my favourite food as a teenager I can’t stand the oily filth that it is has degenerated into over the decades.
So I was pretty chuffed when I took the family out for a relaxing lunch on a surprisingly mild winters day to The Globe Hotel in Rylstone and saw on their lunch menu Southern Style Chicken Burger.
This was a good sized burger with a very big chicken breast inside. And with burgers, like with all facets of life, the bigger the breast the better! This one certainly added to the height of the burger considerably.
There was a bit much slaw on the bottom for my liking but it really wasn’t too much and between it and the crispiness of the chicken it meant this burger had a lot of crunch value.
There was quite a bit of bacon popped in to the burger, and although it was quite fatty it was still pretty nice. There was your requisite tomato and onion, some cheese the menu didn’t mention, but it was the ‘special sauce’ that was the real stand out – for both good and ill – of the condiments.
It was hard to pin down what the special sauce actually was. Something like a sweetened ranch dressing but with a little bit of spice thrown in to give it a kick. While it was really nice and added some much needed moisture to what would otherwise be a dry burger, it was it’s distribution that let it down. On one side of the burger there was hardly any, leaving you wanting more. On the other side of the burger there was way too much, so much so you couldn’t taste anything else. In the middle it was perfect. Obviously whoever made the burger squirted it on top of the chicken without regard for evenness, which really detracted around the outer edges from what was otherwise a damn tasty feed.
So if you find yourself at The Globe and see it on the menu, I heartily recommend you give this burger a try. At $16 it’s not particularly cheap, but given its size and the amount of chips that come with it you will definitely leave full. Just hope they get that sauce distribution right.
For years we have been growing our own fruit, vegetables and herbs and really enjoying both the fresh taste and the satisfaction of producing it ourselves. Well for the first time ever, we have been able to do the same with our poultry as well.
We already had two Muscovy Drakes and our last lot of ducklings produced 3 more. Having a ratio of 5 drakes to only 13 ducks was going to result in a massive amount of fights, so while we kept one of the new ones to keep expanding the bloodline, the other 2 had to go.
When you wake up to find this many ducks on your doorstep, it might be time to thin the flock
Slaughtering and preparing the ducks
With the assistance of a friends parents, we knocked off two of the drakes at the 13 week mark, and subsequently kept one duck apiece. While this may sound gory, it really wasn’t. By doing poultry we had raised ourselves, we could be assured that the ducks had had a good life (we free-range) and were killed instantly and humanely. I shant go into too much detail as this is more a recipe piece but in a nutshell this was done by:
*Giving the ducks a big feed of food and water (a last meal as it were), but then not allowing them to eat or drink for the next 24 hours so that there was nothing in their bowel or bladder.
*Holding the duck upside down by its feet, which actually calms it somewhat, then striking it just behind the back of the head with an axe, yet not beheading. This not only instantly kills the duck humanely but the allows you to drain the blood.
*Submerging the carcass in very hot (but not boiling) water for several minutes so you can pluck the feathers.
*Gutting the duck.
End result
Our drake came out at a very respectable 2.2kg, filled with beautiful lean meat as we had not purposely fattened him up.
Cooking
This being the first time we were eating our own livestock, I wanted to get the cooking exactly right. Not an easy task since I’ve never roasted a duck before. After looking through various recipies I chose bits and pieces from several I liked and produced a fantastic result! So enjoy ‘Big Angry Trev’s Roast Duck & Potatoes Recipe’.
Ingredients
*1 x Home Grown Duck
*1 x Lemon
*2 x Oranges
*Sage leaves
*Purple Sage leaves
*Rosemary
*Chinese 5-Spice
*1 dozen medium-sized Potatoes
Food Preparation
*Quarter 2 oranges and 1 lemon
*Go pick the two types of sage and some big sprigs of rosemary (or buy beforehand if you don’t have a herb garden)
*Alternating between the different citrus and herbs, stuff the ducks cavity to capacity
*Taking a knife, score the duck both on the breast and underneath, making sure to cut right through the fat but not into the meat.
*Rub a decent amount of Chinese 5-Spice into the scored flesh
*Peel the dozen potatoes, then boil for 10 minutes. Shake virgoursly inside the pot to roughen the outsides, then set aside.
Method
*Preheat the oven to 180 degrees
*Put the duck in breast-side up on a roasting rack with underneath tray
*At the half hour mark, remove the duck, flip over and put back in.
*At the hour mark remove the tray and drain the fat into the saucepan containing the potatoes. Put back into the oven breast side up
The amount of fat drained from the duck at the hour mark
*Roll the potatoes around in the duck fat, then place in a deep roasting tray on the upper shelf of the oven.
*At the 1.30 mark flip the duck for the last time
*At the 2 hour mark remove both the duck and the potatoes.
Drain the remaining fat from the roasting pan into a Tupperware container and stick in the fridge for future use.
Side Dishes
To add a bit of colour to the table, I personally did a lot of orange vegetables, roasting up a ton of carrots, kumura and (ugh)pumpkin. Also to compliment the oriental style in which I was doing the duck, I made up a huge bed of fried rice, full of peas, corn and bacon, topped with some crispy noodles.
So there ya go, Big Angry Trev’s Roast Duck & Potatoesrecipe!
Got any other duck roasting tips, pop them in the comments section below!
Never in all our years together have I felt such a sense of betrayal resulting from the actions of my spouse.
No, she didn’t cheat on me. No, she didn’t spend our savings on something extravagant for herself. No she hasn’t been saying awful things about me behind my back to her friends and family. She hasn’t even stopped me ordering this months shipment of Transformers.
The near-unspeakable act she committed was…. wait for it…. telling our son we could have at least one vegetarian dinner a week!
I know – pretty shameful behaviour right?
“What did she just say?!”
We are a decision sharing household and whilst both my wife and I have autonomy to make decisions, we usually do so safe in the knowledge that the other would agree with our actions.
But the other night when we were eating dinner, my son asked what vegetarianism is, as he has encountered the concept since starting Primary School. So we explained to him what it was. He then asked if we could have a vegetarian dinner. Without batting an eyelid, without looking to me to see if I was on board, she replied “Yeah we can have a vegetarian dinner. In fact we can have one every week”.
My jaw hit the dinner table, and not simply because I was stuffing rissoles into it. Did she just say what I thought she said?! Did she just make a unilateral decision regarding our family’s dietary requirements without consulting with me?
“Um… dear…” I said is a very guarded tone.
She looked at me, subtle amusement clear on her face, then repeated herself to our son that “yes, lets have vegetarian once a week”.
I was shocked! I was flabbergasted. And I tell you one thing…. this will not stand!
Now, let me say something from the outset – I have nothing against vegetarians. My entire adult life I have had vegetarian friends and sometimes eaten at their houses. Even went to a vegetarian restaurant in Melbourne for one of their birthdays once. The tofu tasted like bloody awful warmed-up gelatin but I still ate it.
From a sustainability viewpoint I think vegetarianism has a lot going for it, given you can generate a lot more food per acre from growing crops than from grazing livestock. You are going to feed the starving masses around the world a lot easier with rice than you are with lamb.
Plus I’ve always looked at Vegetarians the same way when young I looked at Gay Guys. Every two guys that decided to get together meant that there was two more women available for me to pursue. And like that, every person that decides to become a vegetarian means one less person competing for that prime steak in the butchers shop. Homosexuality, Vegetarianism – not lifestyles I subscribe to but of which I heartily approve.
But this is my dinnertable. And by gawd in this household at dinnertime we eat MEAT!
Try getting this level of satisfaction from a bowl of alfalfa sprouts
For those of you thinking I am being draconian in my viewpoint, consider the following:
Breakfast
We technically have vegetarian for breakfast 6 days a week. My son and wife have porridge, my daughter has toast and I have fruit. It’s only on a Sunday when I cook a big breakfast for the family that meat enters the realm of breakfast in our household.
Lunch
At lunchtime my kids have hardly any meat. My daughter has one slice of shaved ham in her ham-and-cheese sandwich. My son has two slices. Besides that it’s all cheese, bread, fruit, crackers and my wife’s home-baked goods like banana bread. In fact, sometimes we make the kids organic free-range duck egg sandwiches which cuts out that bit of meat all together!
My wife packs salads for her lunch so she usually eats vegetarian, unless she puts some lean chicken in or something.
I usually take a frozen meal to work, as since I am so rushed making my kids lunches for Preschool & Primary School in the morning, I don’t have time to make any for myself. And anyone that has eaten those frozen meals know the companies are extremely frugal regarding how much meat they include.
So that is a tiny bit of meat for the family at lunchtime, vastly overshadowed by a plethora of non-meat products.
So, given that even if you combine the first two meals of the day, the meat intake of my family is miniscule, why the hell should we be eating vegetarian for our third meal as well?!
Well, I can tell ya right now – we won’t be! I never cook an all meat meal, why should I cook an all vegetarian meal? Is that fair? Is that just? Is that a balanced diet? No, no it is not!
Every meal I cook has non-meat products in it. If I cook Indian there is rice, coriander, naan bread and pappadums. If I cook Thai there are Asian vegetables and noodles. If I cook Italian there is pasta sauce, wholemeal pasta and garlic bread. If I cook your average Aussie Meat & 3 Veg, there is indeed 3 Veg. In fact I usually put in four of five!
Chef extraordinaire
And yes there is meat. And yes there is usually a lot of meat. And on my plate in particular there is admittedly a LOT of meat! But it’s not all there is. Again, as tempting as it is I never cook an all-meat meal (for a really great all-meat meal though, check out this recipe!).
So I’m putting my foot down. There will be no vegetarian meals at dinnertime in our household. None, zip, zippo, nada, naught! There will always be meat. Lamb, Pork, Venison, Chicken, Beef, Seafood – whatever. It will be there on the plate for all to enjoy. Someone doesn’t like it, they can push it to the side of their plate. Good luck with that since my daughter is a little carnivore and my son, the one who asked about having vegetarian meals in the first place, complains almost every night about having to finish his veggies. I can’t see them pushing all that meaty goodness to one side so as to have more room for broccoli.
My wife cooks about once a month. I, as the househusband(who now also works 4 days a week AND looks after the farm) am the primary chef and it will be a cold day in hades before I start cooking meals of a night that don’t have a big slab of animal flesh included! We are carnivores, our eyes are in front in order to judge the distance to our prey – eating meat is natural and healthy and it is how humanity evolved. I firmly believe we developed an opposable thumb so we could go out and club mammoths in order to have Flintstone-sized steaks back in the cave. Humanity would not have survived as a species if our ancestors had said ‘Oh I think I’ll just have a light salad’. I treat my gut like Noah’s Ark, it is my fervent hope that by the end of my life it will contain at least two of every animal. And making one 7th of my weekly dinners vegetarian may well ruin that dream. Surely my wife can’t want to destroy my dreams can she? Doesn’t she love me the way I love her?
A plate of Flying Fox in Vanuatu. It was… unique.
As far as I’m concerned my wife can cook vegetarian when it’s her turn to cook. I’ll just require adequate notice so that I can have a bunch of bacon on hand to add to mine.
Got something to add? Pop it in the comments section below!
It has been a long lament of mine that I have been unable to find a good Mexican restaurant in this country. Not having been to Mexico itself and sadly with no current overseas plans for the future, I have had to rely on what Australia has to offer.
I had fantastic Mexican when living in Edinburgh in Scotland, but that was a good 15 years ago. Every Mexican restaurant I have been to so far in this country has been a disappointment. There was one half-decent one in Melbourne, but also a slew of sub-par ones. The Tex-Mex venue in Bathurst is not what one would call proper Mexican cuisine and The Cactus Jam in Waarnambool was simply atrocious. Was I to never again sample good Mexican food?
When news got around that a Mexican restaurant was opening up in Rylstone, a town where you can count the places to go out for dinner on the fingers of a blind butcher, I was cautiously optimistic but couldn’t silence that little voice in my head that was saying ‘It’s just going to be another crappy gimmicky place with food that makes an Old El’Paso kit look good’. So along I took my family with my hopes not high.
Sometimes it’s nice to be wrong.
Subtle fashion sense
The food was excellent! Really great stuff! Not since eating atThe Kings Hotel in Bathurst have I encountered a restaurant where you get such a high level of quantity AND quality combined! Let’s have a look at what’s on offer:
As you can see from the menu pics, there are a solid seven different starters one can have, along with 5 mains and 1 salad. While 5 different mains doesn’t sound like a lot, each one can be customised to your personal tastes with a variety of fillings ranging from several meat options to those for vegetarians. Add to that over a dozen different sides and you have a lot of customisation options for your meal.
The Starter
Even casual readers of this Blog know I have a fondness for hot spicy foods, even when like the God SlayerHot Sauce they nearly kill me! So I couldn’t bypass the chance to try a plate of the Jalapeno Poppers(heat rating 2 out of 3) which I shared with my somewhat reluctant wife. Easily the best I have ever had! Stuffed with cream cheese and cheddar, then beer battered and deep fried! Yeah boi! The great thing about these were there was a good bit of heat to them, but what you tasted primarily was the excellent flavours of the food. Even my wife who is not a spice fan loved these, attesting to their quality.
The Mains
El Pepino
My wife had hers stuffed with chicken and it was damn tasty. She quite enjoyed the salsa fresca it came with too. Her plate runneth over to the point that she could not even finish her meal, as tasty as she found it.
Burrito el Grande
Fun to eat, even more fun to say!
Being a Deadpoolfan I was tempted to go the Chimichangas route, but couldn’t resist the sound of this giant Burrito. I had mine filled ground beef and blended beans. Given this meal already came with beans, I can attest that at 4am that morning they ganged up together to produce a wind that would challenge Cyclone Trevor that is currently threatening the top of the Northern Territory. So take a word from the wise, if the meal already comes with beans, don’t add more!
This meal came with plenty of sides such as rice, sour cream, guacamole and I made sure to sample everything separately before it all became one big mixed up mess. But both individually and combined this all tasted excellent and by the time I ate the last grain of rice from my plate my gut was groaning and my belt was under more tension than a Technobotat a Combaticon Convention.
Kids Meals
There are 3 different kids meals on offer. We ordered two and two extra plates so that the kids could have a Fajita each and share the Nachos.
The Fajitas were very good, but the toppings came out in tiny little shallow bowls you were supposed to tip on to your food. Given sour cream and guacamole don’t pour too well (and neither does our 4 year old) we asked for some spoons so the kids could serve themselves, like they do at home when we have tacos. Upon this request we were given two giant dessert spoons instead of teaspoons. So my wife and I ended up making the kids Fajitas for them which wasn’t a big hassle, though little spoons for kids in the future would be appreciated.
Since the kids were having beef with their Fajitas we ordered them chicken on their Nachos. At first we were taken aback by how plain the nachos looked, only having melted cheese and shredded chicken on them. But given that my kids, the little buggers, picked off all the melted cheese and chicken and just ate the corn chips underneath, more toppings would have proven a waste anyway.
Desserts
Watch this space. We had fully intended to order some Churros for dessert but all four of us were so full (again, my wife couldn’t even finish her whole meal) that none of us had space in our bellies for something sweet. So next time I hope to get a bead on what the desserts are like.
Drinks
Fruit in the glass = classy… or extra inebriating.
My wife had a couple of Sangrias which she quite enjoyed, and I tried two different Mexican beers – a Pacifico and a Negra Modelo. And these were nice Mexican beers too, actually brewed and bottled in Mexico rather than in Hobart and given a Mexican name, very tasty! Not like the ones you buy at your local Bottle-O.
Worth going?
Indeed! To feed four of us and have a few drinks for the adults it came to around $100, which is quite reasonable in this day and age. The food was great tasting and pletniful, the atmosphere was nice, there were novelty hats to wear (so commonly overlooked by eating establishments these days one finds) – all good! I had opportunity to chat with the owner before leaving and he informed me they used to run a similar restaurant in Sydney for 12 years and the experience certainly shows. So if you find yourself in the position to will be visiting the little township of Rylstone, book a table ahead of time (they seemed very busy!) and tell’em Big Angry Trev sent ya.
Have you eaten here and have anything to say? Pop it in the comments section below!
My wife doesn’t like pork. There, I’ve said it. It’s a shameful thing to have to admit about ones spouse but there it is. Likes ham, tolerates bacon… but hates pork. My daughter likes pork to a small extent and my son merely tolerates it. So in a house of four people we have a total of one pork lover – me.
As a result I am always trying new recipes to try and convince my family to eat swine flesh on a more regular basis. Most make the meat reasonably OK for them but it never truly converts them.
However I have finally hit on a recipe that even my wife will happily eat! Saucy and tasty, this will make even those whose religious faith make them eschew pork commit heresy and chow on down – Pork Cutlets with Creamy Mustard Sauce.
Ingredients
6 large Potatoes
2 Red Capsicum
1/4 cup Wholegrain Mustard
1 tablespoon Olive Oil
1/3 cup Chicken Liquid Stock
4 large Rindless Pork Loin Cutlets
1/2 cup Thickened Cream
1/4 cup Flat-leaf Parsley L:leaves
Salt & Pepper
Method
*Preheat oven at 200 degrees
*Cut the potatoes into wedges and thickly slice the capsicum, place into a baking tray.
*In a bowl, mix up the mustard, olive oil and liquid stock.
*Pour mix over the vegetables. Place loin cutlets on top and season with salt & pepper
*Place in the oven for half an hour
*While food cooks, chop up parsley leaves and put into a bowl, add the cream
*At half hour mark take out the cutlets and wrap in tinfoil. Pour the cream and parsley mix over the vegetables and put back in the oven for another 10 minutes.
*Put the food on a plate. Sit back and let everyone compliment you on how good it looks.
Oh hells yeah!
*Devour. Threaten others that if they don’t do the dishes this time round that you will never make such a meal again.
And there ya go, a pork recipe to delight the family and ensure you actually get to eat pork once in a while.
Enjoy this recipe? Lets us know in the comments section below!
Like many great recipies, this one came about by accident. I had forgotten to defrost a brisket and there were no other obvious meals in the house so I gathered up what I could find in order to feed the family. The result was surprisingly good!
So without further ado, here is now to make a family sized Duck Egg & Venison Chorizo Omelette.
Ingredients:
*7 Large Duck Eggs
*300gm Venison Chorizo
*Handful of Mushrooms
*Handful of grated Tasty Cheese
*Handful of fresh Coriander
*1 Red Capsicum
*2 Shallots
*Some freshly picked Rosemary
*Salt & Pepper
*3 Teaspoons of olive oil
Preparation
*Chop the mushrooms, capsicum, shallots and chorizo and place into a bowl
*Chop the coriander
*Beat the eggs and mix in some salt and pepper
*Preheat the oven to 250
*Heat the oil to a high temperature in a frypan
Method
*Fry the mushrooms, capsicum, shallots and chorizo in the pan until the juices from the chorizo run. Set aside.
*Throw in the rosemary until it sizzles and starts to curl.
*Lower the heat, then put in the eggs. Immediately add all the other ingredients. Briefly mix.
*Remove from the stovetop just as the eggs thicken and pour the mixture into a shallow baking dish. Place in the oven for 10 minutes or until it starts to brown.
*Remove from oven. Serve.
And that’s it! An unlikely combination of ingredients which nonetheless adds up to a delicious meal that all your family will enjoy!
