Veal is a meat I don’t often cook with these days, it was used a lot more when I was growing up. In this recipe you could substitute beef, but it’s worth using veal if you can buy it, as it’s quite tender and makes a great pie filling. The polenta base and rounds on the top make this into a very hearty pie.
So what is a Bounty Day pie you’re asking……well according to Wikipedia…. ‘Bounty Day is a holiday on both Pitcairn Island, destination of the Bounty mutineers, and on Norfolk Island. It is celebrated on 23 January on Pitcairn, and on 8 June on Norfolk Island, the day that the descendants of the mutineers arrived on the island’. I guess this is a pie they make to celebrate the day, although it does seem fairly similar to a Greek beef and spinach pie – don’t suppose it matters what you call it, as long as it tastes good.
I guess this is basically a fancy version of meat and potatoes, but what I like about it is that you can make it into small pies and freeze what you don’t immediately need or make it into a large pie for the whole family to share. Either way it makes a tasty meal.
This old recipe bring back loads of memories as it’s the first dish I cooked a boyfriend back in the 60s when I flatted with a load of girls in Sydney. Despite the rather strange name and my limited cooking abilities, it actually tasted OK and he had the courage to marry me. His perseverance paid off though as, thankfully, I have improved both my recipe choices and abilities over the years.
There’s so many different wrapped meatloaf recipes around. There’s recipes for them wrapped in bacon, prosciutto and puff pastry. What makes this a bit different is that it’s rolled up like a Swiss roll and the pastry is inside as well. This old recipe uses a packet of chicken supreme soup to sop up the moisture, don’t think that’s available any more, but cream of chicken soup should do the job instead.
I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones. This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables. Happy barbecuing!!!
If you’re tired of plain old rissoles this recipe might work for you. Curry powder, green capsicum and garlic certainly add an extra bit of kick to the usual mince, onion and breadcrumb mix.
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..
“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
For some reason I always think of pot roasts as being American, but this recipe published in the 70s by the Australian Meat Board would seem to disprove that idea. I’ve never made a pot roast and since I found this recipe I’ve meaning to buy a piece of beef to give it a go. It’s just one of the many ‘treasures’ that Mum’s recipe drawer has uncovered and which I’m yet to cook.
