{"id":3609,"date":"2013-09-16T11:09:42","date_gmt":"2013-09-16T01:09:42","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=3609"},"modified":"2015-04-21T07:02:21","modified_gmt":"2015-04-20T21:02:21","slug":"3609","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=3609","title":{"rendered":"bush chook and kangaroo"},"content":{"rendered":"

Sometimes on belly we have guests and interviews plannned that we think are completely unrelated, and as we follow the food stories and take our usual tasty tangents, all sorts of interesting links appear and reappear. \u00a0This was one such show. \u00a0Ilias invited\u00a0his friend Dino’s mum, Paraskevi a.k.a Beryl, and I (along with sister Deanna), recorded some stories from the 2013 Sample Food Festival, including a lovely interview with Australia’s only ‘hatted’ indigenous chef, Clayton Donovan. \u00a0And somehow we ended up spending a lot of time discussing how to cook the Australian national crest, the kangaroo and the emu, a.k.a. in Paraskevi’s wonderful euphemism, ‘bush chook’.<\/p>\n

Here is\u00a0 an old family recipe.<\/strong><\/div>\n
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YIAYIA KONSTANDINIA’S YIOUVETSI<\/span><\/strong><\/div>\n
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Ingredients for four hearty diners!<\/div>\n
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MEAT<\/strong><\/div>\n
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3 halved lamb shanks, skin cleaned off.<\/div>\n
2 lamb necks cut in 2 or 3, trimmed of fat. 1 heaped tbsn thick tomato paste diluted in water and 2 large chopped tomatoes<\/div>\n
5 cloves garlic, 1 large bayleaf, cracked pepper, salt, knob of butter, olive oil<\/div>\n
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SAUCE<\/strong><\/div>\n
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5 ripe large Roma tomatoes, diced<\/div>\n
4 tbspns flat parsley, roughly chopped<\/div>\n
2 large brown onions, roughly chopped<\/div>\n
2 Heaped tbspns of thick tomato paste diluted in water<\/div>\n
Butter and olive oil<\/div>\n
Salt, cracked pepper<\/div>\n
PASTA-500gms risone pasta -Divella, San Remo, Misko etc.<\/div>\n
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METHOD<\/strong><\/div>\n
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Heat oven to 220C<\/div>\n
Mix all MEAT ingredients together in a very well greased ovenproof (preferably earthenware) deep ‘pudding’ or mixing bowl, large enough to fit the meat and with a little space to spare.<\/div>\n
Place UPSIDE DOWN in the centre of a 30-35cm x 10cm deep, well greased baking dish (ie Bessemer or Le Creuset or earthenware are good).<\/div>\n
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SAUCE<\/strong><\/div>\n
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Gently saut\u00e9 onions in the oil and butter and pepper, add diced tomatoes and parsley. Saut\u00e9 gently fir a few minutes then stir in remaining ingredients.<\/div>\n
Place this sauce in the large baking dish, distributed evenly around the bowl. Place a heavy rock or other object on top of the bowl to keep it secure and tight. Pour about 5 cups of boiling water over the sauce (the water should come up about 3-4cm around the bowl.<\/div>\n
Place in oven and reduce temperature to 190C. Roast for about 1-3\/4 to 2 hours always topping up boiling water to 3-4 cm, as above.<\/div>\n
Remove from oven and check for taste – esp for salt and gently distribute the pasta around the baking dish, add about 3cm of water above the pasta.<\/div>\n
Return to oven until pasta is cooked and water is absorbed but not dried out. It has to be juicy.<\/div>\n
Fry a large knob of butter until it is brown and pour this over the pasta.<\/div>\n
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NOW FOR THE DRAMA AND DELICIOUS AROMAS<\/div>\n
Serve at the table by slowly prizing the bowl off the meat and allowing the meat to fall out of the \u00a0bowl into the dish.<\/div>\n
Each guest may serve themselves or the host may do so.<\/div>\n
Best served with Strained sheep or goat yoghurt, cucumber\/tomato salad.<\/div>\n
Do provide thin skewers so guests can prize the bone marrow out of the shank bones. Have some moist hand towels handy for those who handle, and like to clean every tasty morsel off, the bones. Do, also, provide a large bowl for the ‘denuded’ bones!<\/div>\n
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YIAYIA KONSTANTINIA (1875-1956) via granddaughter BERYL GEORGAKOPOULOS.<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Sometimes on belly we have guests and interviews plannned that we think are completely unrelated, and as we follow the food stories and take our usual tasty tangents, all sorts of interesting links appear and reappear. \u00a0This was one such show. \u00a0Ilias invited\u00a0his friend Dino’s mum, Paraskevi a.k.a Beryl, and I (along with sister Deanna), […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-3609","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3609"}],"version-history":[{"count":7,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3609\/revisions"}],"predecessor-version":[{"id":4062,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3609\/revisions\/4062"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}