Unusual Aussie favorites
For those brave cooks who want to try something really daring for St. Margaret’s New Zealand/Australian Potluck next Saturday, visit this website: http://travel.cnn.com/sydney/eat/40-foods-australians-call-their-own-651613. Some of the dishes sound terrific and quite easy to make, others may give you pause.
How about this: “Hamburger with Beetroot,” a specialty known throughout Australia (just add a thick slice of cooked beet to your hamburger in its bun), or “Cherry Ripe,” coconut and cherries smothered in Cadbury’s Old Gold dark chocolate, or “Barbecued Snags,” beef or pork hotdogs, grilled and served with a variety of sauces and perhaps fried onions. All pretty easily reproduced, but then there are these: Emu, a meat with “more iron than beef and virtually fat-free,” and “Witchetty Grubs,” a delicacy described as “the most authentic of bush tucker, the grub is a nutty-flavored bite… enjoyed by indigenous Australians for thousands of years.”
A dozen better sounding recipes are still in the folder on the Time and Talent Table. Please remember to put your name and your dish on the sign-up sheet so that we can be sure to provide a well rounded dinner for the men of the Re-Entry Center who will be our guests Saturday, June 8.
Dinner will be at 6. Please come a bit earlier if your dish needs to be reheated or assembled. Remember to bring your own beverages. And, as always, non-cooks are welcome to help us clean up.