Mareblu

1 hour ago, MicCanberra said:

What is state of origin? Is it one of those stupid reality shows where everything is scripted already.

Probably😆

UCCELLI SCAPPATI      (4 generous serves)    Traditionally served with soft polenta, but roast potatoes and a crisp radicchio salad are delicious sides

INGREDIENTS

·         12 pieces of either pork loin boneless cutlet, or veal (not yearling), pounded gently to thin pieces between clingwrap layers

·         12 slices of pancetta or prosciutto, torn as necessary to almost cover meat medallions

·         12 large or 24 small fresh sage leaves

·         12 small slices or pieces of mozzarella cheese (not traditional, but does bind the filling with a lovely consistency

·         1-2 cups of chicken or vegetable broth (sufficient to reduce to a lovely condensed jus in about 30 mins.  You may need to start with 1 cup, then add more if necessary)

·         ½ cup extra virgin olive oil

·         1 dessertspoon unsalted butter

·         Seasoning to taste (the pancetta is very salty, so probably only freshly cracked pepper)

·         Several wooden toothpicks or long wooden skewers for assembly

METHOD

·         Soak either toothpicks or wooden skewers in cold water for an hour prior to starting

·         Turn oven to 160C / 320F.  It is optional to finish the dish in the oven, I simply do it because it releases all the flavours beautifully, and results in very tender parcels

·         Almost cover each medallion with the pancetta

·         Top with 1 large or 2 small sage leaves

·         Add the small amount of mozzarella, if using

·         Fold in the longer sides of the medallions, then starting from the shorter end nearest to you, roll up into a parcel

·         Secure with either a couple of toothpicks, or thread about 3 parcels on one long skewer

·         In a large pan, heat oil and butter till foaming

·         If you wish to finish the dish in the oven, use an ovenproof pan if you have one so that you don’t need to transfer the parcels.  I use Scanpans in my kitchen, and I just carry them from the stovetop to the oven

·         Add parcels, and carefully seal both sides of parcels till slightly browned

·         Add white wine, and turn down heat

·         When wine has almost completely reduced, add broth (1 cup first and judge if more is necessary)

·         Either continue cooking over heat, turning carefully occasionally, till broth has reduced to a lovely unctuous sauce (about 20-30 mins)    OR

·         Finish cooking, turning as above, in oven for about 30 mins or until the same reduction occurs.  Turning will keep the surface moist.

2 hours ago, OzKiwiJJ said:

No, I can't open it.

 

Go into the Word document

Select All the text,

then Copy.

 

Then Paste it here. 

Check the formatting before submitting it.

Will do tomorrow am.  Thanks.  It makes sense and should have done it first.  Watching State iof Origin.  Now this will start a debate🤣

8 hours ago, NSWP said:

Few pastry chefs can get the gf pastry rate. In the past 11 years since coeliac hit me, I have tried many.  No bakery in Batemans Bay has gf pies. Sad that.☹️ That is why I have buy the frozen ones, or travel 45 minutes to Haydens Pies @ Ulladulla and get a few. They are good but pricey.

I can't believe no-one in The Bay supplies gf pies, Les.  That's a shame.  Have you asked Batehaven Bakery if they's make some?  A friend and her husband travel regularly to Robertson Pie Shop, in the Southern Highlands, for what they claim are the best pies in the country.  I haven't tried them, but she's so convincing it's tempting to hop in the car and bring some home for the freezer.

5 hours ago, OzKiwiJJ said:

This is the Gazpacho recipe I use. It's from a cookbook, Loukie's Kitchen, by Loukie Werle. 

 

My extra fancy twist for special occasions is to put a small pile of crabmeat in the middle of each bowl, then pour the chilled soup around the crab at the table. Very MasterCheffy! 🤣

 

 

This would be exquisite in summer.  I've marked the calendar😋

19 hours ago, OzKiwiJJ said:

I haven't made pumpkin soup for ages. I must make some again soon.

 

A couple of weeks ago I made a huge batch of lanb and barley soup, using lamb shanks as the base. I roasted them slightly then slow simmered them in water with onion, celery, carrot and parsley to make stock. I chopped /grated onion, celery, carrot, swede, and parsnip then sweated that down in olive oil, added the strained stock and barley and simmered that until the barley was cooked. Then I added the shredded lamb from the shanks, and seasoning.

 

It's also nice using meaty beef bones as the base, usually osso buco that have plenty of meat on them. 

Sounds delicious, and just perfect for the cold winter we're enduring here in Canberra.  I must try your recipe.

So sorry about all the above attempts.  The last one does open for me.  Let me know how you fare with opening the file.  Thanks everyone.

Tried doing it all, but it brings up a security alert.  I've just run a scan on my desktop, and it's virus free.  I'm ready to give in!UCCELLI SCAPPATI.docxUCCELLI SCAPPATI.docx

UCCELLI SCAPPATI.docxUCCELLI SCAPPATI.docxUCCELLI SCAPPATI.docxUCCELLI SCAPPATI.docxUCCELLI SCAPPATI.docx

5 hours ago, OzKiwiJJ said:

That's annoying for you. I've had that happen in the past and it's so frustrating. What I do now with things like recipes or long posts is put them into a Word document or something first, then copy and paste into the thread. Sometimes you have to tidy up the formatting though, especially paragraph spacing.

Hope this works:

5 hours ago, OzKiwiJJ said:

That's annoying for you. I've had that happen in the past and it's so frustrating. What I do now with things like recipes or long posts is put them into a Word document or something first, then copy and paste into the thread. Sometimes you have to tidy up the formatting though, especially paragraph spacing.

Hope this works:

UCCELLI SCAPPATI.docx

On 6/6/2022 at 3:36 PM, Blackduck59 said:

That's okay there is no "topic" there never was. I created this just to shoot the breeze with new Australian friends as I tried to navigate things a Canadian should know when visiting Australia. That was 2 years ago, now it looks like it will be another 2 years before we finally make it down under after 2 cancelled attempts.

Thanks, Lyle.  I guess "something different" does indeed mean anything at all.  Hope it won't be too long before you're in our waters.

On 6/6/2022 at 3:53 PM, OzKiwiJJ said:

I like the sound of your Uccelli Scappati dish. Would you share the recipe?

 

I've had some very nice pinot grigios from Friuli.😊

 

I'd love to spend some more time exploring Italy, away from the big cities, but land travel gets so much harder as we get older. 😪

I'm happy to share the recipe, and just typed it out, ingredients and method, completely.  I pressed "submit", and now it's disappeared!  I'll repeat the exercise in a few hours, OzKiwiJJ, when I'm back on here.  Does anyone know if it could be retrieved from the ether world?

*easy to freeze

7 hours ago, possum52 said:

I have just made a pot of pumpkin soup using a butternut from our garden. I added a little celery, carrot, potato and onion, garlic and some nutmeg along with the normal seasonings. Just waiting for it to cool a little to blend. It is going to be quite thick.

Exactly the recipe I use, and made a huge pot last week, mainly for our friends who are recovering from Covid they caught on a road trip.  Murphy’s law.  The only difference is that I roast the pumpkin first.  Really enhances the flavour.  Eady to freeze in batches, too.  Enjoy yours😋

9 hours ago, Newby58 said:

https://www.timeout.com/sydney/restaurants/the-best-pies-in-sydney?utm_medium=Social&utm_source=Facebook&cid=~sydney~natsoc~facebook~echobox&fbclid=IwAR3X7cjcLJUlv9Z9Jp2hQNNflpp2f7pqUe21pVh1MN4hZUAge7i_xMbSlak#Echobox=1654234922

Thanks for posting this great guide

57 minutes ago, OzKiwiJJ said:

Now here is something really different. We've just had lunch at one of our favourite Asian restaurants, Din Tai Fung, which is famous worldwide for their soup dumplings (xiao long bao). They cook to order and the dishes are delivered as they are ready. They have just started using robots to deliver the various dishes which probably helps with the current staff shortages here in Sydney. There are regular servers as well but the robots mean the servers aren't running to and from the kitchen. 

 

Now that really is something different!

Sorry, folks, having a senior moment obviously.  I was previously posting on "Meat Pies", a thread where we also discuss food.  Obviously, that's not the main topic on this thread🤦‍♀️

2 minutes ago, Mareblu said:

Correct on all counts 🌟.  Rotolo of veal (vitello) is referred to colloquially as "uccelli scappati", which translates as "runaway birds".  No idea why the rolled and secured veal packets are called that, maybe the finished parcels with their fastenings resemble birds in flight.  Chalk up another "lost in translation".  The traditional recipe I have for this exquisite dish is similar to saltimbocca:  prosciutto, mozzarella cheese and a sage leaf rolled in flattened veal, and secured with toothpicks.  My husband hails from Friuli, above Venice and close to the Austrian border, and quite often the recipes from there differ from similar dishes further south, but I seem to remember enjoying the same recipe in Toscana once. 

 

1 hour ago, OzKiwiJJ said:

Roulade is a term for any thinly cut meat rolled around a filling. Chicken roulade is often seen on MasterChef. I made one once, very nice but very fiddly as it was also wrapped in the chicken skin which was then crisped during the last stage of the cooking process.

 

In Italian it is rotolo. My butcher sells veal rotolo. I think the stuffing has parmesan in it, and tomato paste, plus other stuff. 

 

I think, but aren't sure, that the dish known as beef olives is also a type of roulade.

Correct on all counts 🌟.  Rotolo of veal (vitello) is referred to colloquially as "uccelli scappati", which translates as "runaway birds".  No idea why the rolled and secured veal packets are called that, maybe the finished parcels with their fastenings resemble birds in flight.  Chalk up another "lost in translation".  The traditional recipe I have for this exquisite dish is similar to saltimbocca:  prosciutto, mozzarella cheese and a sage leaf rolled in flattened veal, and secured with toothpicks.  My husband hails from Friuli, above Venice and close to the Austrian border, and quite often the recipes from there differ from similar dishes further south, but I seem to remember enjoying the same recipe in Toscana once. 

Anyway, back to topic:  We enjoyed chunky beef pies from Garran Bakery today.

Hope you enjoyed Raymonds, Les.  We know you didn't dine on meat pies, but curious to know what you did enjoy.  We think their rice is wonderfully fluffy and flavoursome, so whatever we choose with it always seems delicious.

10 hours ago, MMDown Under said:

Hard to imagine the amount of damage which was done because of a leaking dishwasher hose.  I knew of a similar case from a leaking toilet in a holiday house.  Good advice was to always turn off the water at holiday houses when you go away.

We had a problem with termites in a second floor bathroom.  Seems they are attracted to water.  A tenant in downstairs unit didn't want to have  to shift from his unit, so just put a door full of termites outside against the external wall.  

So sorry to read about your termite problem.  Nasty little things, and they can do a lot of damage before they're detected.

2 hours ago, Blackduck59 said:

Steak and Mushroom pie tonight for me, ham and egg with caramelized onion pie for Lynn. An enjoyable dinner.

Sounds delicious, Lyle

5 hours ago, MMDown Under said:

Hard to imagine the amount of damage which was done because of a leaking dishwasher hose.  I knew of a similar case from a leaking toilet in a holiday house.  Good advice was to always turn off the water at holiday houses when you go away.

We had a problem with termites in a second floor bathroom.  Seems they are attracted to water.  A tenant in downstairs unit didn't want to have  to shift from his unit, so just put a door full of termites outside against the external wall.  

That advice is not only good, it's the advice we've always followed.  We are scrupulous in ensuring water and power are turned off before we leave each time.  Neighbours have told us that they've witnessed people walking their dogs stopping to turn on the water control near our outside tap so their dog can have a drink.  We wouldn't mind quenching doggie thirsts if only the water was turned back off again.  Fortunately the inside walls are masonry (double brick house) so the plaster linings had to be removed to halfway up to the ceilings.  We needed a complete new kitchen, starting from scratch.  New carpets, curtains, and all soft furnishings.  Only the dining table and chairs could be saved, as they were on tiles.  It's not just the visible mould, which eventually turned into dangerous black mould, but the fact that the spores become airborne, so items well away from the water-sodden floor are also affected.  Anyhoo.....all well now.  It makes me understand how the poor people in flood zones have months and months of suffering in their family homes.  We're very fortunate ours is a holiday home, albeit a much-loved one.

2 hours ago, NSWP said:

Thank Linda, Dont think the new club is open for a couple of weeks, international cuisine. I am a member there, have the odd bowl, lol.  I have been down and out for a few weeks but getting better, a meet for coffee one day would be fine.

You’re a champ🏆  and lots of friends here are cheering for you.  We won’t be down again for a little while;  the house is finally all complete again after 8 months of extensive refurbishment. A leaking  dishwasher  hose dripping away during the almost 4 months of lockdown  late last year left us facing massive mould infestation.  Fortunately, insurance covered most of it but we’ve been back and forth for months, even staying in the Esplanade during site meetings because the house was uninhabitable.   I reckon we’ve aged 8 years in 8 months🤣. Then I think of the poor souls who lost everything in the fires and realise ours is a trivial matter. Our son and his family will be down for the long weekend but we’ll try to get down again soon.  I’ll post on here when, and if you’re free, let’s make ut a date.  Be prepared to talk golf🤣 

4 hours ago, OzKiwiJJ said:

I think Mareblu meant Mary would be there with him in spirit. 

I did. 💜