http://www.perthroyalshow.com.au/
When I was little my family would go, mum packed sandwiches for our lunch. When I walked through the gate my eyes wouldn't know what to look at first. There was so much to see and do. Generally, we looked at the exhibitions first, which were in the big pavilions. At lunch time we sat on bench seats surrounding the main arena and watched the show jumping or wood chopping competitions and ate lunch. Afterwards, we walked through sideshow alley looking at all the rides, at that time I was too small to ride them. Time changed everything and I think I tried most of the rides in the years that followed. Today I like to go on the Ferris Wheel. The best part of being a kid is spending your hard earned pocket money, saved all year, on show bags!!! The cost back then, about 25 cents a bag......today around $10.00. The bags are filled with all sorts of things ranging from food, lollies to toys.
I feel worn out talking about my adventures at The Perth Royal Show. It has left me with many happy memories!
The recipe I wish to share is not Fairy Floss, it's something a little more wholesome, so enjoy!
Bernadette's Beef Pot Roast
Serves 4 to 6 people
Ingredients
1 beef roll (about 1.5kilograms)
3 onions peeled and cut into quarters
3 capsicums with seeds taken out and cut into quarters
6 small or 4 large carrots peeled and cut in halves
8 small or 4 large potatoes peeled and cut into quarters
3 stalks of celery washed and chopped into large bite sized pieces
3 bay leaves
1 and half tablespoons of Worcestershire sauce
1 clove of garlic chopped finely
Enough water to cover meat in a large pot
3 tablespoons of butter
2 teaspoons of olive oil
salt and pepper
2 tablespoons of corn flour
A third of a cup of water
Method Put butter and oil into a large pot and place on a low heat and melt. The meat should go into the pot now and be browned evenly all over (this should only take a few minutes). Once the meat is browned add water until meat is covered.
Now on a medium heat add the Worcestershire sauce, garlic, bay leaves and onions. Cook for one and a quarter hours and keep turning the meat and checking the water level is still covering the meat (you will need to add more water).
Turn heat down to low and add all the other vegetables, be careful you don't splash yourself with the hot liquid. Cook a further 10 to 15 minutes, and watch not to over cook the potatoes or they will fall apart. When vegetables are done, take out of the pot and place on a plate and cover with foil. The same with the meat (you should always allow meat to sit before you cut as it allows the juices to settle and the meat becomes tender).
Two ways make a beautiful gravy with the stock we cooked the meat and vegetables in.
Take about 3 cups of the stock and place into a smaller pot (making sure there are no bay leaves). To season the stock, add salt and pepper to taste. It shouldn't need anything else as the flavours have infused the stock from the meat and vegetables.
1. Simmer the stock slowly, gradually adding the mixed cornflour with one third of a cup of water. It may not need all the cornflour mixture this depends on what type of texture you like.
2. Some people like to have a liquid gravy rather than a thick sauce. Best to simmer the stock and reduce to a third on a slow heat.
Take about 3 cups of the stock and place into a smaller pot (making sure there are no bay leaves). To season the stock, add salt and pepper to taste. It shouldn't need anything else as the flavours have infused the stock from the meat and vegetables.
1. Simmer the stock slowly, gradually adding the mixed cornflour with one third of a cup of water. It may not need all the cornflour mixture this depends on what type of texture you like.
2. Some people like to have a liquid gravy rather than a thick sauce. Best to simmer the stock and reduce to a third on a slow heat.
I like to present the meat on a platter half sliced with the vegetables around it. Serve the gravy in a jug on the side.
Enjoy!
