​Pinging our way north September 2017

The Gibbs River Road and other rough roads just about did our freezer door in. Thank goodness for duct tape! For the past 6 weeks it has been holding everything together. It's fixed - hooray! And I have cooked up a storm to restock ready for our last long leg home.
A newie I tried today is boiled fruit cake in the DreamPot. Looking forward to the first cut!

All we need to accompany that is a wee sip of whiskey or better yet of Pinging Chook gin! Can you beieve it? My beautiful daughter in law made a special concoction at a master class last week and named it the Pinging Chook. Thank you gorgeous. Can't wait to try it!

​

Potato gratin

* 2 tbsp butter
* 3 lg potatoes, peeled and thinly sliced
* Salt & pepper
* 1 cup of milk or 1/2 milk and 1/2 cream
* 1/2 cup grated cheese

Method
1. Melt butter in large heavy based pan (small camp oven would work) over medium heat
2. Layer the potatoes, season and over milk/cream.
3. When milk begins to simmer, reduce heat and cook for 20-25 mins until potatoes are tender.
4. Sprinkle with cheese and cook 3-4 mins to melt cheese. If you like a browned top, give it a blast with your kitchen torch or put under the griller (if you have one).

Chooks note: recipe thanks to Catherine Lawson, ON THE ROAD, September 2016.
Catherine serves this with red wine steaks. We cooked this in a bush camp and it was delish!

Red wine sauce
1. Melt 2 tbsp butter and cook 1 finely sliced red onion until soft.
2. Add 1 tbsp brown sugar and cook for ~10 mins to caramelise the onions; stir occasionally.
3. Slowly pour in 1/2 cup red wine and 1/2 cup beef stock. Bring to the boil and simmer uncovered for 10 mins.
If you find it too sweet cut back on the sugar
Serve over your favourite cut of grilled steak or Salisbury steak (rissoles)

Turn it into onion jam - reduce amount of stock, add a dash of vinegar (perhaps Chinese black) and Worcestershire sauce. Great on sandwiches or with cheese.