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Sweet and Sour Pork – Harold holt

Serves 5

2 cups White flour
1 tsp Salt
1 tsp Pepper
470 ml Melbourne Bitter Beer

900gms  pork
1 yellow capsicum
440gms tin pinapple pieces

1 cup apple cider vinegar
8 Tbsp ketchup
2 Tbsp soy sauce
1 1/2 cup granulated sugar
2 tsp garlic salt

1. Mix 2 cups of plain flour, 1 tsp Salt, 1 tsp Pepper and 470 ml Melbourne Bitter Beer (fresh or stale). Make into a paste gradually adding more beer until you have the consistency of thin cream.

2. Cut pork into 3cm pieces and dip into batter, (without flouring beforehand) covering well.

3. Heat 1/2 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).

4. Cook pork in hot oil about 30 seconds per side or until golden. Having very hot oil is key. Cooking the pork through. Transfer pork to a 9×13 baking dish and continue dipping and sautéing remaining pork, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more pork.

5. Cut the top of the capsicum and remove the seeds. Cut in lengths and lightly sautéing with pineapple pieces. Add to pork.

5. In a medium saucepan, stir together 1 cup apple cider vinegar, 8 Tbsp tomato sauce, 2 Tbsp soy sauce, 1 1/2 cup sugar and 2 tsp garlic salt and gently heat.

7. Pour sauce over sauteed pork, capsicum and pineapple.

Cooking tip: this recipe works well with chicken.

Harold Holt also recommended this batter for fish or apple or banana fritters.

Stuffed Mushroom – Joseph Lyons 10th Prime Minister of Australia

1 lb mushrooms
1/2 cup breadcrumbs
1/2 lb sausage meat

Select fine large mushrooms and remove steams and stuff them with a mixture of pork sausage and breadcrumbs.

Brown the round sides of the mushrooms in hot fat in a frypan, turn them very carefully and cook slowly on the flat, open side.

Devilled oysters – Alfred Deakin

1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1/4 cup milk.
Yolk 1 egg.
1/2 tablespoon finely chopped parsley.
1/2 teaspoon salt.
Few grains cayenne.
1 teaspoon lemon juice.
Buttered cracker crumbs.
Clean and drain oysters, before slicing into small portions.

Make a sauce by melting butter, then adding flour and milk, while mixing well. Add egg yolk, seasonings, and oysters.

Arrange buttered scallop shells in a dripping-pan, half fill with mixture, and cover with buttered crumbs.

Bake for twelve to fifteen minutes in a warm oven, 180 degrees. Deep oyster shells may be used in place of scallop shells.

Avocado soup

Ingredients
3 avocadoes
8gm curry powder
300ml double cream
900ml stock
15ml lemon juice
Cayenne Pepper
Chopped parsley
Salt
Black pepper, ground

Method
Peal and Chop the avocados in to 1/4.

Place avocados, curry powser, salt, pepper and double cream in to a blender and mix to a smooth past.

Combine the stock, lemon juice and add a little to the blended mixture. Blend in remaining stock mix. Pour the soup into a saucepan and reheat gently. Season the soup further to taste.

Serve
Garnish each individual serve with finely sliced avocados and chopped parsley
Serves 6

Artichoke Soup

1 lb artichoke
1 oz lean ham
1 stick celery
1 oz butter
1 bay leave
1 small onion
11/2 pints white stock
1/2 pint milk
1 tsp cream
2 egg Yolk
Pepper
Salt
Parsley stalks

1) Wash and brush the artichokes, putting them into a basin with clean cold water and peel carefully, changing the water as soon as it becomes dirty.

2) Place the artichokes as they are peeled into another basin of clean water, with a little vinegar or lemon juice in it, in order to preserve their colour.

3) Slice the onion thinly, and cut celery into shreds, and cut ham into small pieces.

4) Melt butter in an enamelled saucepan, add the artichokes, onion, ham, celery, bay leaf and parsley stalks.

5) Put lid on the pan and cook for 10mins, shaking the oan occasionally to prevent the contents burning.

6) Add stock, pepper and salt, and let all simmer gently from not to one and a half hours, or until the artichokes are soft.

7) Rub the soup through a hair sieve into a basin, then rinse out the saucepan and return the soup to reheat.

8) Put the flour into a basin, and add the milk gradually to it, mixing until quite smooth. Add this to the soup, and stir over heat until boiling.

9) Continue boiling for a few minutes, and add more seasoning if necessary. If cream and yolks are used for thickening, omit the flour and milk.

10) Beat the yolk of eggs and cream together in a basin, strain them into the soup, stirring all the time, and do not boil the soup again or it will curdle.

 

Sweet and Sour Pork – Harold holt

Serves 5

2 cups White flour
1 tsp Salt
1 tsp Pepper
470 ml Melbourne Bitter Beer

900gms  pork
1 yellow capsicum
440gms tin pinapple pieces

1 cup apple cider vinegar
8 Tbsp ketchup
2 Tbsp soy sauce
1 1/2 cup granulated sugar
2 tsp garlic salt

1. Mix 2 cups of plain flour, 1 tsp Salt, 1 tsp Pepper and 470 ml Melbourne Bitter Beer (fresh or stale). Make into a paste gradually adding more beer until you have the consistency of thin cream.

2. Cut pork into 3cm pieces and dip into batter, (without flouring beforehand) covering well.

3. Heat 1/2 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).

4. Cook pork in hot oil about 30 seconds per side or until golden. Having very hot oil is key. Cooking the pork through. Transfer pork to a 9×13 baking dish and continue dipping and sautéing remaining pork, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more pork.

5. Cut the top of the capsicum and remove the seeds. Cut in lengths and lightly sautéing with pineapple pieces. Add to pork.

5. In a medium saucepan, stir together 1 cup apple cider vinegar, 8 Tbsp tomato sauce, 2 Tbsp soy sauce, 1 1/2 cup sugar and 2 tsp garlic salt and gently heat.

7. Pour sauce over sauteed pork, capsicum and pineapple.

Cooking tip: this recipe works well with chicken.

Harold Holt also recommended this batter for fish or apple or banana fritters.

Stuffed Mushroom – Joseph Lyons 10th Prime Minister of Australia

1 lb mushrooms
1/2 cup breadcrumbs
1/2 lb sausage meat

Select fine large mushrooms and remove steams and stuff them with a mixture of pork sausage and breadcrumbs.

Brown the round sides of the mushrooms in hot fat in a frypan, turn them very carefully and cook slowly on the flat, open side.

Devilled oysters – Alfred Deakin

1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1/4 cup milk.
Yolk 1 egg.
1/2 tablespoon finely chopped parsley.
1/2 teaspoon salt.
Few grains cayenne.
1 teaspoon lemon juice.
Buttered cracker crumbs.
Clean and drain oysters, before slicing into small portions.

Make a sauce by melting butter, then adding flour and milk, while mixing well. Add egg yolk, seasonings, and oysters.

Arrange buttered scallop shells in a dripping-pan, half fill with mixture, and cover with buttered crumbs.

Bake for twelve to fifteen minutes in a warm oven, 180 degrees. Deep oyster shells may be used in place of scallop shells.

Avocado soup

Ingredients
3 avocadoes
8gm curry powder
300ml double cream
900ml stock
15ml lemon juice
Cayenne Pepper
Chopped parsley
Salt
Black pepper, ground

Method
Peal and Chop the avocados in to 1/4.

Place avocados, curry powser, salt, pepper and double cream in to a blender and mix to a smooth past.

Combine the stock, lemon juice and add a little to the blended mixture. Blend in remaining stock mix. Pour the soup into a saucepan and reheat gently. Season the soup further to taste.

Serve
Garnish each individual serve with finely sliced avocados and chopped parsley
Serves 6

Artichoke Soup

1 lb artichoke
1 oz lean ham
1 stick celery
1 oz butter
1 bay leave
1 small onion
11/2 pints white stock
1/2 pint milk
1 tsp cream
2 egg Yolk
Pepper
Salt
Parsley stalks

1) Wash and brush the artichokes, putting them into a basin with clean cold water and peel carefully, changing the water as soon as it becomes dirty.

2) Place the artichokes as they are peeled into another basin of clean water, with a little vinegar or lemon juice in it, in order to preserve their colour.

3) Slice the onion thinly, and cut celery into shreds, and cut ham into small pieces.

4) Melt butter in an enamelled saucepan, add the artichokes, onion, ham, celery, bay leaf and parsley stalks.

5) Put lid on the pan and cook for 10mins, shaking the oan occasionally to prevent the contents burning.

6) Add stock, pepper and salt, and let all simmer gently from not to one and a half hours, or until the artichokes are soft.

7) Rub the soup through a hair sieve into a basin, then rinse out the saucepan and return the soup to reheat.

8) Put the flour into a basin, and add the milk gradually to it, mixing until quite smooth. Add this to the soup, and stir over heat until boiling.

9) Continue boiling for a few minutes, and add more seasoning if necessary. If cream and yolks are used for thickening, omit the flour and milk.

10) Beat the yolk of eggs and cream together in a basin, strain them into the soup, stirring all the time, and do not boil the soup again or it will curdle.

 

Sweet and Sour Pork – Harold holt

Serves 5

2 cups White flour
1 tsp Salt
1 tsp Pepper
470 ml Melbourne Bitter Beer

900gms  pork
1 yellow capsicum
440gms tin pinapple pieces

1 cup apple cider vinegar
8 Tbsp ketchup
2 Tbsp soy sauce
1 1/2 cup granulated sugar
2 tsp garlic salt

1. Mix 2 cups of plain flour, 1 tsp Salt, 1 tsp Pepper and 470 ml Melbourne Bitter Beer (fresh or stale). Make into a paste gradually adding more beer until you have the consistency of thin cream.

2. Cut pork into 3cm pieces and dip into batter, (without flouring beforehand) covering well.

3. Heat 1/2 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).

4. Cook pork in hot oil about 30 seconds per side or until golden. Having very hot oil is key. Cooking the pork through. Transfer pork to a 9×13 baking dish and continue dipping and sautéing remaining pork, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more pork.

5. Cut the top of the capsicum and remove the seeds. Cut in lengths and lightly sautéing with pineapple pieces. Add to pork.

5. In a medium saucepan, stir together 1 cup apple cider vinegar, 8 Tbsp tomato sauce, 2 Tbsp soy sauce, 1 1/2 cup sugar and 2 tsp garlic salt and gently heat.

7. Pour sauce over sauteed pork, capsicum and pineapple.

Cooking tip: this recipe works well with chicken.

Harold Holt also recommended this batter for fish or apple or banana fritters.