This is a photo of the endanged the Golden Tailed Gecko, found a plenty at Huntly.
Fred's delicious rissoles
My mate Fred Wild, a legend in the Central Highlands, is one of the best cooks I know. He always seems to be a fastidious cook to me, measuring everything carefully, unlike me. His rissoles are unforgettable, so I had to include them here.
500 grams sausage mince.
One large carrot grated.
Eight inches of diced celery.
One large onion finely chopped
I granny smith apple peeled and grated.
One tbspn grated tasty cheese (optional)
Two cloves of garlic crushed.
One tablespoon of diced capsicum.
Pinch of mixed herbs.
Pinch of chilli seeds
Combine all ingredients and make into balls.
Bake the balls in an oven slowly for about 90 mins or flatten out and fry in a frypan. Serve baked rissoles with gravy or flat rissoles with tomato sauce.You must shake each rissole in a plastic bag (without holes if possible) containing a couple of tablespoons of plain flour until fully coated before placing in pan.
Makes about 10 rissoles.
Nicko's true Italian Spaghetti Bolognese
Nicko was an Italian wwoofer who came to stay this year. He did not regard himself as a great cook, but he could turn out a pasta to die for. I am not a great fan of Spaghetti Bolognese but this recipe won me over.
1kg mince meat
1 glass of red wine
1 glass of milk
Cut the onion, carrot and celery into small pieces. Add a bit of olive oil and a lot of butter into a pot. When the butter is melted, add the vegetables and cook until the onion is gold.
Mix well the sausages mince and the mince meat together in a bowl. Put all the meat in the pot and cook well . Add the glass of wine and wait until it is absorbed.Add the tomato sauce, salt to taste and leave on a low heat for an hour. 10 minutes before serving, add the glass of milk and pepper to taste.
To cook your pasta, boil water in a large pot and add a good quantity of salt. Add the pasta when the water has boiled and keep a keen eye on it so it does not over cook. Drain and serve on to a plate and add the sauce on top.