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.
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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.
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1 onion
1 carrot 1 celery 1kg mince meat 2 sausages tomato sauce 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.