Pavlova Gate!!!!

Who created the Pavlova?

Recently, I was making a Pavlova and it made me think about who created it.

The pavlova is a beautiful meringue dessert with fresh whipped cream and fresh fruit on top. 

Named after the Russian Ballerina, Anna Pavlova, who visited New Zealand and Australia in the 1920's. The meringue dessert resembles her beautiful white ballerina costume.

Both countries still claim it as theirs! The Oxford dictionary favours New Zealand's case. Stating the first recorded recipe for pavlova was in the 1927 book Davis Dainty Dishes, a publication by Davis Gelatine (NZ).

Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington created the dish when Pavlova visited the capital in 1926 on her world tour.

Professor Helen Leach, a culinary anthropologist at the University of Otago, New Zealand has compiled a library of cookbooks containing 667 pavlova recipes from more than 300 sources. Her book, The Pavlova Story: A Slice of New Zealand's Culinary History, states that the first Australian pavlova recipe was created in 1935, while an earlier version was penned in 1929 in the rural magazine NZ Dairy Exporter Annual.

The Australian website Australian Flavour gives an even earlier date of 1926 for its creation, suggesting that Home Cookery for New Zealand, by E Futter, contained a recipe for "Meringue with Fruit Filling". This recipe was similar to today's version of the dessert. It was never called 'Pavlova' though!

However, it has also been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia in 1935. In defense of his claim as inventor of the dish, a relative of Sachse's wrote to Leach suggesting that Sachse may have accidentally dated the recipe incorrectly.
Leach replied they could not find evidence "because it's just not showing up in the cookbooks until the 1940s in Australia".

Now to throw a spanner in the works. I have found some other information that may cause a stir! 

In 1720, a Swiss pastry-cook called Gasparini, practised his art in (Mehrinyghen) meringue, in a small town in the State of Saxe-Coburg-Gotha in Germany. Even the venerable Larousse perpetrates this myth, in complete disregard for the fact that confections made from sweetened, stiffly-beaten egg whites appear in cookbooks printed well before that date. The earliest I can find appears in the recipe collection of Lady Elinor Fettiplace, which is dated 1604, which she calls White Bisket Bread. 

To Make White Bisket Bread. (Original Recipe)

Take a pound & a half of sugar, & an handful of fine white flower [flour], the whites of twelve eggs, beaten verie finelie, and a little annisseed brused, temper all this together, till it be no thicker than pap, make coffins with paper, and put it into the oven, after the manchet [bread] is drawn.
Note: this is clearly what we would call ‘meringue’, but Lady Elinor does not use the name. 

The first use that I am aware of (and I stand willing to be corrected) is in the cookbook of François Massialot, the first chef of Louis XIV (1638 - 1715). His book was published in 1692, and contained a chapter on “Meringues and Macaroons”.

For something different try this beautiful Pavlova roll.......


Peach and Passionfruit Pavlova Roll

Ingredients 

Three quarters of a cup caster sugar 
4 egg whites 
Half a cup flaked almonds
300ml thickened cream 
1 tablespoon of icing sugar
400g tub of sliced peaches in juice, drained, chopped 

2 passionfruit, halved 

Icing sugar to serve 

Method

 

Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.

Using an electric mixer, beat egg whites until stiff peaks form. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds. Bake for 10 minutes or until top just starts to brown.

Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.

Turn meringue onto prepared baking paper. Remove lining paper. Cool for 30 minutes. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. 

Serve dusted with icing sugar.

Enjoy!!!

A Match made in Heaven

I love to walk through beautiful old buildings, courts and arcades. One that stands out to me in Perth, Western Australia, is  "London Court". The architecture is beautiful Tudor/Elizabethan.  

It was built by a wealthy gold financier and businessman, Claude de Bernales. Originally it was used for residential and commercial purposes.  The arcade runs between the Hay Street Mall and St Georges Terrace.

The arcade is situated on land which previously was a collection of alleys known as Gun Alley and owned by former  Mayor of Perth, Thomas Molloy. Claude de Bernales acquired the properties from Thomas Molloy in February 1936 for the Australian Machinery and Investment Co. Ltd for the sum of £75,000. The arcade was conceived as being a continuation of the recently completed Plaza Arcade to the north, giving shoppers and commuters a continuous retail thoroughfare from the Perth Railway Station through to The Esplanade and the Swan River.

Claude de Bernales engaged Melbourne architect Bernard Evans to design the arcade in association with local consulting firms Oldham, Boas and Ednie-Brown Architects. Construction commenced in August 1936 and took less than 12 months to complete at a cost of £100,000.

The building was constructed using quite modern building techniques for its time, and featured an air-conditioning system not previously seen in the state.
Other architectural features include ornate entrances with large wrought iron gates at each end. At the Hay Street end at the first storey level, a large clock chimes every quarter-hour, half-hour and on the hour. Four mechanised knights appear from a castle door and move in a semicircle each time the clock chimes as they apparently joust with each other.

At the Terrace end, another clock in a window shows a miniature Saint George doing battle with the dragon. The clocks were made by the Synachrome Company of London at a cost of £4,000.

The two interior ends include statues of Dick Whittington and his cat  (northern end) and Sir Walter Raleigh (south end), each in bastion towers and gazing down on the shoppers below. Other distinctive features include gargoyles, masks, shields, crests and wrought iron signs and brackets. Gabled roofs, weather cocks and lead lighting add to the Tudor style. The arcade floor is laid with terracotta tiles.

Originally, the arcade included 24 residential flats in the upper levels as well as 53 shops and 55 offices. Most of the residences have now been taken over for commercial purposes. The arcade currently houses mainly small specialty retail shops and cafes.

The arcade was opened by former Lieutenant Governor and former premier Sir James Mitchell in a lavish ceremony on 29th of July 1937. Mitchell described the arcade as being "unique in Australia" and that it "would be an ornament to the city".
The opening was celebrated with a three-day 'Ye Olde English Fayre' which attracted several thousand visitors and raised £2,000 for the new Perth Hospital at St Georges Terrace and Irwin Street. 

After all the sight seeing let's have afternoon tea with my delicious Matchsticks! 

Bernadette's Cream and Jam Matchsticks

Ingredients

2 sheets of puff pastry
3 cups of whipped cream
5 tablespoons of icing sugar 
Half a teaspoon of vanilla essence 
Jam of choice - plum or  strawberry are my favourites!

Method

Turn oven on to 180 degrees Celsius. Line a flat baking tray with baking paper.

Cut pastry into about 5cms wide by about 12cms long  and place on the baking tray. Bake in oven until puffed up and golden brown.

Once cooled cut each matchstick in half.

Place cream in bowl and whip until thickens, add 2 tablespoons of icing sugar and vanilla essence, then slightly mix until combined. (Do not over whip or it will go like butter) 

Spread the bottom half of each matchstick with jam. Then place whipped cream on top normally to about 2cms in thickness. 

Place tops on the matchsticks and sift the remaining icing sugar over the top.

Enjoy!

A Cake and A Cemetery!!!!

Perth, Western Australia has some great places to visit. One I would like to talk to you about may surprise you, The East Perth Cemetery.

You must think I am strange to talk about a cemetery but there is so much history in cemeteries.

When growing up, I remember my mother and father taking me to see my grandparents graves. I did not like it at all, I thought it was scary and a place where people were sad. Then one day my mother said, "There is so much history in a cemetery, you can normally tell how a town or city was born". I did not understand at the time, but as years went by I realised what she meant.

Perth is not an old city like some places in the world, but it has history. 

The East Perth Cemetery is on the crest of a hill overlooking the Swan River. The cemetery contains the graves of many of the State’s early pioneers. Historic cast iron railings and old tombstones adorn the graves.

The cemetery site was surveyed by John Septimus Roe on the 24th December 1829, soon after the central portions of the Perth town site had been surveyed. The area was known as Cemetery Hill and was established in 1830.  

The first record of a burial was Private John Mitchell, a soldier from 63rd Regiment. Mitchell died on January 6th, 1830.

During the first decade of colonial settlement, no one appears to have been made responsible for the daily running or organisation of Perth’s burial ground. This was remedied by June 1838, when the Governor appointed eight trustees who were responsible for Church of England property, which included burial grounds. These same trustees were granted Perth Town Lot R 1, containing four acres, for the use as a general burial ground on 5 April 1842. The place was announced in the Government Gazette as a Public Cemetery under the control of the Church of England Church’s Trustees. The Trustees issued regulations concerning the operations of the cemetery in 1843. The Cemetery was consecrated by Bishop Short (of Adelaide) on 14 November 1848. 

A small mortuary chapel, St. Bartholomew’s Chapel, designed by colonial architect Richard Roach Jewell was built and consecrated by Bishop Matthew Hale on 16th February 1871. 

Population changes led to the re-dedication of St. Bartholomew’s Chapel by Frederick Goldsmith, the Dean of St. George’s Cathedral, for use as a parish church. St. Bartholomew’s Chapel became St. Bartholomew’s Church on 19 August 1888. In 1889, a bell was hung near the entrance to the church. 

On 28th May 1878, John Septimus Roe died and was interred at East Perth, the cemetery he surveyed.

Today, you can take a guided tour from 2pm to 4pm on Sundays. An admission fee is charged. The address, Bronte Street, East Perth.

Orange Syrup Cake

Ingredients 

225g butter or margarine, chopped 

1 cup of caster sugar 

3 eggs 

1 and a half cups of self-raising flour, sifted 

1 orange, rind finely grated, juiced 

Orange Syrup 

1 cup of pure icing sugar, sifted 

2 oranges, juiced

Honey Yoghurt

200g of plain yoghurt  

1 tablespoon of honey 

Preheat oven to 190°C. Grease and flour a medium size round cake pan.

Beat butter or margarine and caster sugar in a mixing bowl with electric beaters until pale and creamy.

Add the eggs, one at a time, beating well after each addition. 

Fold in the sifted flour with a large metal spoon. Then fold in the orange rind and juice, until well combined. Spoon mixture into the prepared cake pan. 

Place pan in a preheated oven for 45-50 minutes, or until golden, and a skewer inserted into the cake comes out clean. Cover cake with foil for last 10 minutes of cooking to prevent it from over-browning.

To make the orange syrup. Place sifted icing sugar and orange juice in a saucepan  on a low heat, stir until mixtures reduces to a syrup. Pour over cake while in pan for the syrup to be absorbed. Let stand for 10 minutes before turning onto a serving plate.  Let cake cool.

To make the honey yoghurt, combine honey and yoghurt in a bowl. Serve with cake on the side.

Nautical Names, Champagne and Tagine!

Recently, I read an article on the
SS Kwinana and found it was originally known as the SS Darius. 

The Steamship Darius was bought in 1912 by the State Government of Western Australia. At first, it was decided to rename her Kimberly, but there were too many ships of that name on Lloyds' Register of Shipping. Kwinana was finally chosen, the name taken from a sub-division in the Kimberly district. It is Aboriginal for 'Pretty Maiden.'

On Christmas Day, 1920, the Kwinana was damaged by a fire at Canarvon, Western Australia. A year later she was brought to Fremantle, Western Australia where she was stripped and towed to moorings at Careening Bay, Garden Island. During a westerly gale in 1922, a mooring shackle was parted and the vessel drifted across Cockburn Sound to where she lies today.

The rusting hulk of the SS Kwinana was cut down to low water level, and the centre filled with limestone to form a platform as part of the jetty at Kwinana. 

Thinking about this boat and how it was renamed I was wondering if it is bad luck to rename a boat/ship.

After doing a little research, I would like to share what I have found and leave it up to you to decide! 

According to legend, every vessel is recorded by name in the ‘Ledger of the Deep’, and is known personally to Poseidon, or Neptune, the God of the Sea. To change the name of a vessel without consulting Poseidon is to invoke his wrath. So in order to change a boat’s name, a traditional ceremony is used to appease the Gods of the seas.

The first thing that must be done when renaming a boat is purge its old name from the Ledger of the Deep and Poseidon's memory. This will involve wiping out every trace of the old boat name, and reciting a short ceremony to remove the boat’s name from Poseidon’s records. 

The renaming ceremony can then begin, and should take place as soon after the purging ceremony as possible. Finally, the gods of the winds must be appeased with another short ceremony, which will assure you of fair winds and smooth seas wherever you sail.

This version is for the Southern Hemisphere. For the Northern Hemisphere, swap around the attributes of the wind Gods, eg:
Great Boreas, exalted ruler of the North Wind would have frigid breath instead of scalding.
Oh mighty rulers of the winds, through whose power our frail vessels traverse the wild and faceless deep, we implore you to grant this worthy vessel (Insert your boat's new name) the benefits and pleasures of your bounty, ensuring us of your gentle ministration according to our needs.

Facing north, pour a generous libation of Champagne into a Champagne flute and fling to the North as you intone: Great Boreas, exalted ruler of the North Wind, grant us permission to use your mighty powers in the pursuit of our lawful endeavors, ever sparing us the overwhelming scourge of your scalding breath.

Facing west, pour the same amount of Champagne and fling to the West while intoning: Great Zephyrus, exalted ruler of the West Wind, grant us permission to use your mighty powers in the pursuit of our lawful endeavors, ever sparing us the overwhelming scourge of your wild breath.

Facing east, repeat and fling to the East: Great Eurus, exalted ruler of the East Wind, grant us permission to use your mighty powers in the pursuit of our lawful endeavors, ever sparing us the overwhelming scourge of your mighty breath.

Facing south, repeat, flinging to the South: Great Notus, exalted ruler of the South Wind, grant us permission to use your mighty powers in the pursuit of our lawful endeavors, ever sparing us the overwhelming scourge of your frigid breath.
Of course, any champagne remaining will be the beginnings of a suitable celebration in honor of the occasion.

Once the ceremony has been completed, you may bring aboard any and all items bearing the new name of your vessel. If you must schedule the painting of the new name on the transom before the ceremony, be sure the name is not revealed before the ceremony is finished. It may be covered with bunting or some other suitable material.

I also found this site where ocean liners were renamed and their fate!

 http://en.wikipedia.org/wiki/List_of_ocean_liners

Next time you see a boat/ship think about that name and hopefully, if you are travelling on it and it has been renamed, it has been done correctly!

All this talk of the Ocean has made me hungry and I would like to share one of my favourite dishes!

Chermoula Fish Tagine

Ingredients 

1kg firm white fish fillets 
1 tablespoon of olive oil 
1 brown onion, finely chopped 
3 celery sticks, trimmed, finely chopped 
2 carrots, peeled, finely chopped 
400g can diced tomatoes 
125ml (half a cup) fish stock
Fresh mint leaves, to serve 
Lemon wedges, to serve
Rice, to serve

For the Chermoula 
A quarter of a cup fresh coriander, chopped
A quarter of a cup flat leafed parsley, chopped
1 large red chilli, seeded and finely chopped 
2 garlic cloves, crushed 
A large pinch of saffron 
1 tablespoon cumin seeds 
1 lemon, juiced

Method

To make the chermoula. Combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.  

Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate

Heat the  oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring until onion softens.

Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork. 

Top with mint leaves and serve with lemon wedges and steamed rice.

Serves 4 People

To Dine in or the Drive-In

Drive-In Movie Theatres were popular when I was growing up. Gradually they have disappeared to building development. In the metropolitan area of Perth, Western Australia there are only a couple of drive-ins left.

Ask a child today about the drive-ins and most would not know what you were talking about.

To describe a drive-in would not be hard, it is an open air movie theatre, except you watch the movie from your car. I remember a speaker that hooked onto your window and often at the end of the movies some people forgot about the speaker and drove off and broke the window! Today, you tune your radio for the sound, much easier and less hazardous! Normally, a double feature movie with the main attraction last.

The first movies I remember seeing with my family at the drive- ins were Jungle Book and Swiss Family Robertson. That was along time ago!

I was interested to find out where the idea for a drive-in movie theatre originated.

After some research, I discovered in Camden, New Jersey that a chemical company magnate, Richard M Hollingshead Jr, conducted outdoor theatre tests in his driveway. 

Later nailing a screen to trees in his backyard, he set a projector on the front of his car and put a speaker behind the screen, testing different sound levels with his car windows down and up. Blocks under vehicles in the driveway enabled him to determine the size and spacing of ramps so all cars could have a clear view of the screen. 

Following these experiments, he applied on August 6, 1932, for a patent of his invention, and it was granted on May 16, 1933.

Hollingshead's drive-in opened in New Jersey June 6, 1933. It offered 400 slots and a 40 by 50 ft (12 by 15 m) screen.

If you were wondering what the first film shown was, "Wife Beware" the actors were Adolphe Menjou, Margaret Bannerman and Claud Allister.

Maybe next time you have friends over, ask them about the drive-in and see what they say......Then cook them my favourite steak dish below!


Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce

Ingredients 

CRAB STUFFING:
2 tablespoons of olive oil
1 teaspoon of onion, chopped finely
2 teaspoons of shallots, chopped finely
1 teaspoon of garlic, minced
1 teaspoon of celery, finely diced
1 teaspoon of green capsicum, finely diced
2 tablespoons of fish stock
170 grams of canned crabmeat, drained or 170grams of fresh blue swimmer crabmeat, chopped
2 tablespoons Panko breadcrumbs
1 teaspoon Cajun seasoning

PEPPERCORN SAUCE:
One and a quarter cups of beef broth
1 teaspoon of black pepper, cracked
30 mls of whiskey
1 cup of double cream

STEAKS:
4 filet mignon steaks
8 slices of bacon
Salt and black pepper, to taste
1 tablespoon of olive oil

1 garlic clove, minced
1 teaspoon of shallots, finely chopped
1 cup of button mushrooms, sliced 
30 mls of whiskey
1 teaspoon of Dijon mustard

Method 

TO MAKE CRAB STUFFING:
Heat 2 tablespoons of olive oil in a large fry pan.
Saute onion, shallots, garlic, celery and green capsicum until tender.
Stir in stock, crab meat, breadcrumbs and Cajun seasoning.
Remove from heat and set aside. 

TO PREPARE PEPPERCORN SAUCE:
In a small saucepan over medium heat, combine beef broth and cracked black pepper.
Simmer until reduced to 1 cup, stirring frequently. Add whiskey and cream.
Continue simmering until reduced to 1 cup.
Remove from heat and set aside.

PREPARE STEAKS:.
Slice a pocket into the side of each steak and stuff generously with crab stuffing.
Wrap the bacon around the steak making sure sides are covered and secure with soaked toothpicks.(to prevent burning)
Season to taste with salt and pepper, set aside.
Heat olive oil in a large cast iron fry pan over medium heat.
Saute garlic and shallot for 1 minute. Stir in mushrooms, saute until tender.
Remove mushroom mixture and set aside.
Place steaks in skillet and cook until the desired texture.
Remove from fry pan and keep warm.
Deglaze fry pan with 30 mls whiskey.
Reduce heat, stir in peppercorn sauce and Dijon mustard.
Add mushroom mixture and reduce sauce until thickened.
Remove toothpicks and bacon from steaks, then arrange steaks on a plate.

Warm and top with sauce 

I recommend serving with fresh steamed asparagus and baby boiled potatoes.

A Swim and Breakfast!

Most Australians love the water and learn to swim at an early age. It probably has something to do with our warm climate. Schools normally have a swimming program to teach children.

In Perth today you have many places to swim, the ocean, pools both public and private and in the Swan River.

It wasn't always that way, in the 1870's people pointed out one thing lacking in Perth was a public bathing facility. It was said that due to our climate and population it would be healthier to bathe regularly. 

The shallowness and muddiness of the River in front of town was seen as the reason to establish bathing facilities further away. Convenience ruled and to prevent the nude bathing and ‘larrikin’ behaviour that was taking place off the town jetties, at Mill Point and the foot of Mt Eliza, a tin bathing shed adjoining an enclosure was erected between the William and Barrack Street jetties in 1884.

The facility did little to solve the problems.

Calls continued for decent bathing facilities in a less muddy part of the River and in an area out of sight of those walking along the edge of the River. Nude bathing continued to take place around the spits in Melville and Perth Waters.
 
The Police Act 1892 (Western Australia) sought to deal with these problems. Section 104 prohibited bathing, except in proper costume, between 6am and 8pm in a public place.

Despite prosecutions, the problems continued.

It was argued that if the River was to remain the chief attraction of the city, a new bathing

facility was required and a Perth Bathing House Fund was established in 1885 with government support. The new Baths, eventually built at a cost of £2600 and then leased by the City Council, were opened on 5 March 1898, by Mayor of Perth, Alexander Forrest. The ornate baths building was designed by G R Johnson and built mostly of jarrah by C Nelson. 

In an attempt to avoid the muddy river bottom, the baths were built around 200 feet into the water, however, costs prevented a longer recommended distance from the shore and mud and low water levels remained a problem.

The foot of Mt Eliza had always been a popular swimming spot, but here the muddy river bottom was not the only problem. When, in 1911, the site was proposed as a possible area for a new baths building, opposition was intense. It was argued that visitors walking the terraces on Mt Eliza could look down on swimmers and those dressing. 

The Crawley Baths were opened on 7th February 1914. Known to be the largest enclosed body of water in the Southern Hemisphere, consisting of 106 dressing boxes, two pontoons, a number of spring diving boards and a moveable grand stand.  

The Crawley Baths were demolished in 1964, after the Beatty Park swimming complex was built to host the 1962 British Empire and Commonwealth Games. Unfortunately this was before heritage legislation could offer the Baths any protection.

A bronze statue named, "Eliza" was placed in the area on 15th October 2007 to remind us of the Crawley Baths. The statue, about 15 metres from the shoreline, is in a diving position on a wooden block. 

A long time passed between the baths being demolished and the statue placed, many people did not know why Eliza was placed there. Next time you pass "Eliza" think of the Crawley Baths and know some more history!

What better way after a swim in the morning than to try my Muesli?

My Muesli

Ingredients:

2 cups of rolled oats 
2 cups of milk 
2 apples, cored and diced with the peel 
2 tablespoons of honey 
2 cups of plain yogurt 
Half a cup of sultanas
Half a cup of sunflower seeds
Fresh berries or fruit like bananas or peaches

Instructions 

Combine the rolled oats and sultanas in a bowl and mix. 

Then, add the apple, milk, yoghurt, honey and mix well. Place into an air tight container and let sit overnight in the fridge. 

In the morning, add the sunflower seeds and top with fresh fruits. If mixture is too thick, add a little more milk.

                                             

It's All In The News!

Most people have read a newspaper sometime in their life.

Growing up we had ours delivered by  the local paper man. He drove around in the dark early hours of the morning and threw it on our lawn, often missing and ending up in the middle of the rose garden - not easy to retrieve!

The main paper today is "The West Australian".

The West Australian Newspapers was founded on the 5th January 1833. Owned and edited by Perth Postmaster Charles Macfaull, it was originally a four page weekly paper published on Saturday, changing to Friday in 1864. At the time it was known as "The Perth Gazette and West Australian Journal" 

Charles Macfaull was an early settler in the Swan River Colony renamed  Western Australia. Macfaull arrived in 1830 and is credited with having planted the Colony's first vineyard, using vines brought from the Cape of Good Hope.

Charles Macfaull died in December 1846 and was survived by his wife, Elizabeth, who took the ongoing role of publishing the paper.

The original printing press was a tiny Ruthven press and is currently housed in the Fremantle Museum, Western Australia.
 
In 1864 the paper was renamed "The Perth Gazette and  published by Arthur Shelton. 

In 1874 it was bought by a syndicate who renamed it "The West Australian Times" Changes came with new owners and there were two editions weekly.

On November 18th 1879 the paper was renamed "The West Australian"  October 1883 saw it increase to three editions a week, before becoming a daily newspaper in 1885.

Today, I still love to read the paper, especially on the weekend with a cup of tea in hand! The newspaper has changed over the years. One of my favourite sections is where I find recipes and get ideas!

Think about the newspaper you read next time, who started it and all the headlines it has had over the years..........

This recipe is from a newspaper I read on my travels a few years ago. It has been changed to my taste.

Greek Yoghurt Roast Lamb

Ingredients 

1 leg of Lamb (about 2kg) deboned and butterflied
2 cups of Greek yoghurt
6 cloves of garlic, crushed
2 tablespoons of fresh lemon juice
45mls of extra virgin olive oil
2 fresh lemons, quartered (Preserved lemons can be used)
3 teaspoons of cumin seeds, ground
3 teaspoons of caraway seeds, ground
3 teaspoons of coriander seeds, ground
Half a teaspoon of chilli powder
Cracked black pepper and sea salt

Method 

Combine the spices, except the black pepper.

Reserve approximately one teaspoon of the mix, combine with 2 cloves of crushed garlic and add to 1 cup of the yoghurt and refrigerate for serving separately.

Add the remaining spice mix to one cup of yoghurt and stir in 4 cloves of crushed garlic, a little salt, olive oil and lemon juice.

Lay the lamb in an oiled baking dish.

Rub the yoghurt spice mixture all over the lamb on both sides and allow to marinate. 

Sprinkle with black pepper.  This preparation can be done around 10 hours ahead of time and refrigerated.

Roast the lamb in a preheated moderate oven for around one and a half hours.  

Remove lamb from oven, cover and rest for 10 minutes while you sauté the lemon quarters or preserved lemon for a few minutes in a frying pan.

Serve with the lemon and reserved yoghurt sauce. I suggest roast potatoes and a nice green salad on the side.


Enjoy!