Cricketer's Arms

I know this is food blog but I had to include this picture of my mate Slem as Jesus. Aaron, who is animator, created this picture following Slem's amazing century during winter cricket. The Cricketers Arms went on to win this semi and the final.

Weekend's Away

Following the death of Maya last year Barbara and I have made the decision to take weekend's away as often as we can. This has been helped by the gernerosity of family with holiday homes.



Barb and I took a spontaneous trip to Bilipin in March to stay at an orchard. It was lovely because they provided local produce from their farm.

We ate, talked, swum, bushwalked and rested. We also had to place a vote at the local school hall.

Dr Proctor

Here is Ali nd Barb enjoying some local chinese take-away (roast duck) in Canberra. Ali is an flamate of Barb's when she used to live in Ultimo. Ali's a top chick who loves life.

Yum Cha

For Barb's older sister Liz we celebrated her birthday (36) at a chinese restuarant. It was the usual suspects: Jake & Barb, Carol & Rob, Sister Jo, Liz, Al, Ameile & Kataya and Al's lovely parents, Roger & Robyn.



I love the chaos of yum cha. Everyone says at the start, "Hey you can choose" but as soon as the silver carts go by everyone is is yelling out for this dish or another.



What I aslo love about these occasions is how the Nance gene is never too far away. Carol brought along a delightful Margaret Fulton classic desert. It was great!

Manu & Lisa

Barbara and I finally caught up with Manu and Lisa. They got married in India last year and spent some time in Harvey Bay, where Manu was working before moving to Sydney in Jan. Lisa is someone I have known for several years through the Marthoma crowd. Lisa went to the trouble of cooking a lovely indian meal.

I value these types of relationships as there is a boat-load of cultural and religious dilemmas that we can share and explore when we are together. (BTW Lisa was the chick in the stunning yellow sari at our wedding).

Braised Oxtail

I saw this recipe on the SBS Food lovers Gude to Australia. I couldn't resist. I think i was drawn in by the use of 2 litres of wine.

Ingredients:
2 kilo oxtail
extra virgin olive oil
3 shallots,sliced
1 ½ -2 litres red wine
2 large oranges, juiced
water or beef stock
Orange zest

Method:
Trim off excess fat from the oxtail.
Heat the olive oil in a heavy based pan, add sliced shallots and brown the oxtail.
Remove the browned oxtail to a deep saucepan.
Deglaze the pan with some of the red wine and pour over meat. Add the remainder of the red wine, juice of 2 oranges and enough water to cover the meat. Bring it to boil and simmer for about 2 hours.
Add the zest of 2 oranges and simmer for a further hour.






At this stage the oxtail and sauce can be put into refrigerator for a few hours or overnight.
While chilled, skim off the fat then bring meat and sauce back to simmering point.
Remove the oxtail and place in oven to keep it warm and reduce the remaining sauce.
An option is to stir a dollop of butter into pot to enrich the reduced sauce before serving.

Serve with lightly cooked asparagus and crusty bread.



Well as you can see by this recipe I am still struggling with my cholestrol situation. Well everyone enjoyed the meal.

Good Cholestrol, Bad Cholestrol

I've got high cholestrol. Bugger! Well Jenny, my GP, said it was good that i have found out about it now. Well as you can seen by the entries on this blog eating is one of my hobbies. I've struggled with choosing poached organic chicken breast over caussoulet.



My dad died in his early 60's of a heart attack so i'm learning to be careful. I have to go back to the GP and get re-tested. Well it's put the fear of ignorance into a couple of my mates. Please just one more piece of duck confit. Please.

Thirty Five

I was spoit for my thirty fifth birthday this year. Barb reprised last years family Xmas dinner of roast pork. It's a recipe from the bible (Stephanie Alexander's Cook's Companion), called Justin's wonderful rack of pork". Watching Kate savour the crackling was a real joy. She was formerly a vego a couple of years ago. Entree was seared scallops, on the shell with avacado salsa. Desert was a poached pear in saffron and vanilla, followed by a french goats cheese and pettite fours from Adora hand made chocolates.