Jolly Jumbuck in a Tuckerbag – Australian Food Recipes

Jolly Jumbuck in a Tuckerbag – Australian Food Recipes

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    Recipe ingredients and directions:

    Yield: 4 servings

    500 g Lamb loin

    4 Cutlet bones

    2 Mint leaves

    1 Sprig each of rosemary,

    Marjoram and parsley

    1/2 Onion peeled

    1 Egg

    Salt and pepper to taste

    4 Sheets puff pastry

    400 ml Madeira sauce

    Trim excess fat from lamb, cut into cubes. Mince meat with onion and

    herbs through fine mincer plate. Add whole egg and mix together.

    Season with salt and pepper and allow to stand in refrigerator. Using

    puff pastry sheets cut pastry into a circle approx. 8 inches in

    diameter. Form the lamb mixture into a patty, place the cleaned

    cutlet bone into the patty and place in the centre of the puff

    pastry. Drawn up the sides and squeeze the end pieces between

    forefinger and thumb around the cutlet bone. For effect you may tie

    the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on

    to a lightly greased baking slide, egg wash and bake. Standard oven

    15-20 mins. Serve immediately with madeira sauce on a warmed plate

    with appropriate vegetable accompaniment.

    Category: Australian Recipes

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    Paul

    Owner of Recipe Flow

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