Pork, Ham, Bacon,etc
Australian Quokka
The Quokka can be found in Rottnest Island off Perth in Western Australia. Looking like a small Kangaroo or Wallaby, the Quokkas live amongst bushland with a warm climate feeding on mainly native grasses and leaves. They are nocturnal and breed all year round, the young suckling off their mother in her pouch.
The Recipes
Re-Edited & Updated December 01/07
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Red or Green Pepper = Capsicum
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Egg and Bacon Pie
Ingredients
1 pastry case
1/2 tin evaporated milk
1/2 cup milk
1 cup chopped bacon
1 cup grated cheese
3 eggs.
Method
Combine all together, pour into pastry case. Bake in moderate oven for approximately 45 minutes.
Savoury Bacon and Potatoes
Ingredients
6 potatoes
Bacon rashers
2 eggs
2 onions
1 1/2 cups milk
Chopped parsley
Salt and pepper.
Method
Remove bacon rind and cut bacon into two inch lengths. Arrange thin slices of peeled potato (raw) on bottom of greased dish, then a layer of thinly sliced onion and pieces of bacon. Continue in this way until dish is full. Sprinkle salt and pepper between layers. Beat eggs and milk, pour over bacon, potatoes and onion, completely covering. Bake in moderate oven 30-40 minutes. Sprinkle with parsley before serving.
Help prevent foot fungi and other transferable skin diseases by wearing your sandshoes when showering in a public bathroom. (From old pages)
Honey and Chilli Pork Ribs
Ingredients
8 pork spare ribs or rashers
1/4 cup sherry
1/2 cup honey
1/4 cup tomato sauce
2 tablespoons soy sauce
1 tsp chilli sauce
2 garlic cloves
1 tablespoon grated green ginger
1/2 tsp 5 spice powder
Method
Place spare ribs in baking dish, combine remaining ingredients, pour over ribs. Bake in moderate oven uncovered for about 1 1/2 hours, or until tender, basting occasionally. Remove excess fat. Serve with fluffy rice.
Baked Ham
Ingredients
1 ham
1/2 pint water
1 lb. flour.
Method
Soak ham overnight in clod water. Make a stiff paste of flour and water. Cover ham entirely with flour paste. Roll in greased brown paper. Place in large baking dish. Bake in a hot oven with decreasing heat over 3 hours.
Use generic powdered soups as a flavour-some additive to stews and casseroles.
Boiled Ham
Ingredients
1 ham
Breadcrumbs
Cloves.
Method
Soak ham overnight. Place large boiler of water on to heat. When water is warm place ham in boiler. Bring very slowly to the boil. Should ham be very salty, water should be changed at boiling point. Cook very slowly till tender when tested with a skewer (about 30 minutes to the pound). Remove skin; sprinkle thickly with browned breadcrumbs and stick with cloves.
NOTE: Bacon may be treated in the same way, omitting the breadcrumbs and cloves. Ham may be boiled 1 hour, then covered with thick packing and allowed to stand 24 hours.
Steak and Bacon Ball
Ingredients
1lb minced steak
1 egg
1 teaspoon salt
Flour
3/4 cup water
1 small sliced onion
Pinch cayenne
2 rashers lean bacon
1 chopped onion
1 1/2 cups soft breadcrumbs
1 cup tomato juice
Sauce flavouring
1/4 teaspoon salt
Method
Mix meat with chopped bacon (rind removed), beaten egg, chopped onion, salt and breadcrumbs. Shape into balls about the size of a golf ball and roll in flour. Place in oven dish and combine tomato juice and water, add flavouring, pour around meat balls. Cover then bake in moderate oven 50 to 60 minutes. Serve hot with creamed potatoes.
Using a good quality thermometer, regularly check your wood oven for correct heat. (From old pages)
Pork Chop Casserole
Ingredients
6 thick loin pork chops
3 tablespoons plain flour mixed with salt and pepper
3 tablespoons butter
1 large onion
Finely chopped
1 clove garlic
Crushed
1 tablespoon paprika
1 cup chicken stock
1/4 cup tomato paste
1 teaspoon plain flour
1 cup soup cream
3 thin slices cooked ham
2 dill pickled cucumbers
1 carrot
Method
Dip chops in seasoned flour and fry until golden brown on either side, in heated butter. Transfer to casserole and gently fry onion and garlic until golden then remove from heat. Stir in paprika then add stock and tomato paste, return to heat and bring to boil, pour over shops, cover and cook in moderate oven 40 minutes. Blend flour smoothly with sour cream, cut ham, pickles and carrot into thin strips, stir sour cream mixture into casserole and add ham, pickled cucumber and carrot. Cover and cook a further 5-10 minutes until heated through, adjusting seasoning if necessary. Serve with buttered noodles or vegetables in season. Serves 6
Pork Chops Baked in Cream
Ingredients
4 thick pork chops
2 tablespoons butter
1/2 lb finely chopped mushrooms
1 tablespoon lemon juice
4 tablespoons cream
1 tablespoon flour
Salt
Pepper
Thyme or oregano
Parsley
Method
Saute chops in butter until golden on both sides then remove. Spoon off all but 2 tablespoons fat from pan. Saute mushrooms until soft, stir in lemon juice, sprinkle with flour and cook until slightly thickened and almost dry, season with salt and pepper. Rub chops with a little thyme and season to taste with salt and pepper. Cut out 4 pieces of foil and brush with oil. Place chop on one half, cover with mushroom mixture and pour 1 tablespoon cream over each chop, sprinkle with parsley. Fold foil over and seal edges well. Place on baking tray and bake in a slow oven until chops are tender, 45 to 60 minutes. Serves 4.
The storing of yeast in the fridge or freezer will greatly extend the shelf-life.
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