General tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Jolly Jumbuck In a Tuckerbag Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

500 g Lamb loin

4 Cutlet bones

2 Mint leaves

1 Sprig each of rosemary,

Marjoram and parsley 1/2 Onion peeled

1 Egg

Salt and pepper to taste 4 Sheets puff pastry

400 ml Madeira sauce

Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mix together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson.

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<h1>Jolly Jumbuck In a Tuckerbag</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>500 g Lamb loin <P>4 Cutlet bones <P>2 Mint leaves <P>1 Sprig each of rosemary, <P>Marjoram and parsley 1/2 Onion peeled <P>1 Egg <P>Salt and pepper to taste 4 Sheets puff pastry <P>400 ml Madeira sauce <P>Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mix together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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