Monday, 22 January 2018

Eggplant Parmigiana

The aubergine (also called eggplant) from my garden
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INGREDIENTS
  • eggplant, thinly sliced
  • bocconcini cheese
  • tomato pasata sauce
  • olive oil
  • Fresh basil leaves
  • Fresh grated parmesan cheese
  • fresh white breadcrumbs
METHOD
Preheat oven to 200°C. Lightly grease a baking dish. Heat a barbecue or chargrill pan to a high heat.
Brush both sides of eggplant slices with olive oil. Grill eggplant each side until charred and tender.
Remove to a plate. 
Put a layer of eggplant on the base of dish. Add a layer of tomato pasata sauce, basil, parmesan and bocconcini cheese. Repeat until all egg plant is used up.
Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and bread crumbs are golden brown. Stand for 10 minutes. Serve.

 The bounty
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And a little cucumber . . . 
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Monday, 15 January 2018

Sustainable Table - Venison Steak, Sausages and Salami's

Processing my organic wild harvested protein from my blog post - http://wfrblog.blogspot.com.au/2018/01/harvesting-organic-free-range-meat.html
 Venison Fennel and White Wine sausages and
Venison Fennel and White Wine and Cranberry sausages.
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 Venison Salami and Venison Chilli Salami in the Dry Curing Chamber
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Rumps, topsides, rounds and silversides vacuum packed whole and ageing in the fridge set to become, steaks, roasts, schnitzel and spicy venison jerky.
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Blanket Bay Cape Otway Victoria


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Sunday, 14 January 2018

Harvesting Organic Free Range Meat

 Ethically and humanly harvested on private land.

 Cryovac'ed and ageing before further processing.
Steaks, roasts, sausages, salami and jerky.

Salted hide ready for the tannery.

Monday, 1 January 2018

Goodbye 2017 Hello 2018

After a stella 2017 and some personal bests and bucket list items done.Victorian High Country, Thailand, Portland tuna, Nelson Mulloway, Darwin and the NT, Townsville, outback properties, Victorian duck opening and ducks on the rice.
Looking forward to an even better 2018 with some of the same and some new stuff.

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