Duck Liver Patè
250g of duck livers
2 rashers of bacon
2 cloves garlic
1 nip whiskey
2 sprigs thyme
250 ml red wine.
1. Dice bacon, onion, garlic and thyme.
2. Sautée till almost caramelized.
3. Add red wine and reduce by 2/3.
4. Melt butter through your mix and take of the heat.
5. In a separate pan sautée liver and whiskey , until sealed. Do not cook through.
6. Combine livers and bacon mix.
7. Blend till smooth and pass through a fine sieve.
8. Set in the fridge over night.
9. Can be set as one pot or individual serve.
Enjoy with warm crusty bread.
1 brown onion
2 cloves of garlic
100 ml water
1/4 cup of white wine vinegar
Juice of one lime.
1. Blend chillies, onion and garlic.
2. Place in a hot pot and sautée until soft.
3. Add sugar and combine.
4. Cook until slightly caramelized.
5. Add water, white wine vinegar and lime.
6. Bring to the boil.
7. Simmer for about 35 - 40 minutes.
8. Cool and allow to set.
Blood Sausage & Black Pudding
4 cups fresh pigs blood
2 1/2 cups salt
1 1/2 oatmeal
2 cups diced pork fat
1 onion finely chopped
1 cup milk
1 1/2 cups ground black pepper
1 teaspoon allspice.
1. Prep set oven to 165c
2. Use 2 glass loaf pans.
3. If you use metal line with baking paper. ... keep the blood away from the metal. Stir in 1 teaspoon of salt.
4. Bring 2 1/2 cups to the boil & stir in the oatmeal and simmer for 15 minutes. Tender not mushy.
5. Sieve blood through a fine sieve. Mix with pork fat, onion, milk , pepper, allspice and remaining salt. Add oatmeal to mixture till combined.
6. Divide between the 2 tins. Cover with foil and bake for 1 hour.
7. Cool completely. Wrap in glad wrap and set in fridge for 24 hours.
8. To serve cut into 1/2 inch slices and fry in butter until edges are crispy.
9. Serve with toast, eggs and fall in love .
1/2 a butternut pumpkin
1/2 a large sweet potato
1 clove of garlic
1 teaspoon ginger
1 teaspoon curry powder
1 teaspoon cardamom
500ml chicken stock
500g chicken thigh
1 jar tandoori paste
2 tablespoons of yogurt
1. Dice and mix chicken with tandoori paste and yogurt.
Set aside for 20 minutes
2. Dice carrots, onion, pumpkin and sweet potato. Crush and chop garlic
3. sweat off all your veggies in a pot until your onion is soft.
4. Add your spice mix to the pot. Cook out on medium heat for 5 minutes
5. Add your chicken stock to the pot. Bring to the boil and simmer for 30 minutes uncovered
6. Prep heat oven to 200'C. Roast chicken for 30 minutes or until cooked through
7. Blend your vegetables, spices and stock until smooth. Like a thick pumpkin soup
8. Add your chicken to your pot. Using all the juice from roasting tray. Stir through until combined
9. Serve with rice
Cuy - South American deliciousness
Guinea pig 1 per person
100g cumin seeds
20gs flake salt
20gs black pepper
Roast spice mix in a hot oven for 5 minutes
Blend roast spice mix and mix though flour.
Pat guinea pig with flour mix and pan fried in olive oil.
Turning to cook and both sides.
1. buy fresh lasagna sheets and cut.
2. buy dried pappadelle and cook.
3. Go the whole hog and make the pasta. Not that hard.
- 375g plain flour
- 1/2 teaspoon of salt
- 4 eggs
1. Sift flour and salt together onto a work surface.
2. Make a well and crack your eggs into the well.
3. Use a fork to whisk together.
4. Until you can touch without the dough sticking to your fingers.
5. Knead for 8 minutes.
6. Split the dough into 4.
7. Wrap in plastic and cover with a damp tea towel.
8. Leave for ten minutes.
9. Roll each piece through your pasta maker till nice and thin. Usually to number 6 or 7.
10. Cut into the size strips you require.
11. Lay on your tea towel not allowing them to touch.
12. Leave for 15 minutes.
13. Cook in boiling water till tender. About 10 minutes.
Mix with your sauce and enjoy.
The Ultimate Sandwich
Made on white bread
Wrapped in bacon
The University of Newcastle
Callaghan, NSW 2308
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