Saturday, March 26, 2011

Great Australian pie

My daughter used to refer to this dish as "steak and Sydney pie".

If I tell you that I'm never again likely to cook another steak and kidney pie of this nature, there's nothing poignant in my declaration. My words simply reflect the fact that this pie incorporates the very last packet of Gamone lambs' kidneys that was stored in my deep freezer, and that I have no intention of getting back into the lamb-grazing business.

Naturally, I could start the preparation of another such pie simply by going along to the local butcher's shop to buy lambs' kidneys. But I probably won't do this, since I prefer to stick to the basic Australian meat pie made out of minced steak. Now, I can hear purists complaining that, in daring to even talk at one and the same time about steak and kidney pie and ordinary meat pies, let alone being rash enough to compare them, I reveal my confused notions of Australia's famous dishes. It's a fact, as I've already pointed out in previous articles, that my dishes prepared here in France, using non-Australian ingredients, cannot possibly pretend to be orthodox. Besides, it's such a long time since I moved away from the kitchens of Waterview and Grafton that I've forgotten all my know-how… if ever I had any. Maybe it would be more honest if I were to abandon all references to Australia, and designate these various dishes as pure creations of Gamone.

No comments:

Post a Comment

Post a Comment