Last Saturday’s ABC radio segment was full of listeners tips and tried and true family recipes.
I learned that it is still possible to buy old sixpences and threepences to put into Christmas puddings. Coin dealers may well have some on hand for the purpose, and apparently the Australian Mint. Caution has to be exercised however, using only coinage (sixpences) from before 1945 and threepences from before 1938. The metals used after that time are not at all suitable for using in cooking.
I was given hints (by Mary as I recall) on how to cook duck so that it’s really tender and juicy. First simmer it – until the flesh is just tender, then remove and when cool enough to handle, fill with stuffing and bake in the oven. This ensures a crisp skin and succulent flesh. I tried this and it really works!
Apparently cooking rhubarb in orange juice lessens the need for sugar to sweeten it. Mary suggested cooking rhubarb with a chopped up orange and then covering with a sponge topping and baking in the oven for a delicious dessert.
Then there was a recipe for cherry ripe bars – they are supremely delicious (I know because I made then as soon as I got home).
I’d taken in some Turkish Breads and a Rhubarb and Strawberry Cheesecake. I will post the recipes for all of these in separate blogs, along with my recipe for homemade sparkling lemonade that was requested by several people.