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  1. #1
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    Default Traditional Tasmanian Tucker

    Seeing it was too windy and cold to out to the shed, I decided to bake instead.
    Made some flaky pastry (first time) which went to make that great Tasmanian delicacy, the scallop pie.
    I didn't have quite enough scallops so I made up the difference with some mussels.
    Wash it down with a Coopers and the night's complete.

    Almost complete, I also made an apple pie for afters.

    hmmm pies ...

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  3. #2
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    Default

    Dont tell the locals your drinking Coopers. Scallop pies, try a good pinch of curry and a dollop of orange marmalade in the mix.
    Psst...Coopers is better than Cascade.
    I never said that

  4. #3
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    Isn't a scallop pie without the curry powder - as long as it's not Keens.

  5. #4
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    Nifty cooking Geoff. Got my juices running
    Cheers, Ern

  6. #5
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    Default

    Ern,
    Your bangers and mash looked a treat tonight. If it hadn't been so late, I'd have headed back to the butcher for some snags.

    Instead, I had to make do with some home made Dutch pea and ham soup with a couple of pieces of freshly baked bread and butter.

  7. #6
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    Would you call your soup snert, or erwtensoep?

    In which case we might have something in common
    Cheers, Ern

  8. #7
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    The 40 year old book I got the recipe from, just called it Dutch pea and ham soup. Adding some vinegar to the cooking soup and eating it with smoked sausage is, I guess, the Dutch bit.

  9. #8
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    Ah, OK.

    Yeah, the smoked sausage is called 'rookworst'. Lovely stuff but like any preserved meat it is bowel cancer-inducing. Take some Vit. C along with it (advice from an expert in the Cancer Council).

    I love doing the stuff with smoked ham bones and a smoked hock.

    Doesn't happen often with a vegetarian in the house though.
    Cheers, Ern

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