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LCOOL ACT - Suspension Weekend - 2-5 Feb 06

***Bendethera Smorgasbord***

A now standard fare for the LCOOL ACT crowd is the Saturday night Smorgasbord.   It is a great activity to get everyone working in together, and what a feast!

The menu for this trip:

4pm - Nibbles:            
  •         Chips and Iceblocks (Bryan Cossart)
  •         French Onion Dip, Crackers and Castello Blue (Mitch)
  •         Corn Relish dip with crackers & Watermelon (Terry & Kath)
5pm - More Nibbles:      
  •         Chilli Bean Dip (Darren McRae)
  •         Sweet Corn Dip and Biscuits (Craig and Jo)
  •         Dippy dip Grapes and block cheese (Terry & Kath)
6pm - Kids Tea:        
  •         Snags on bread  (John Phibbs)
  •         Mars Bar Slice (KP)
7pm - Main           
  •         Chicken Curry (Dick)
  •         Rice (Ian and Nanette)
  •         Beef Stew (Pete Ridley)
  •         Pork Salad (Ian and Helen)
  •         Beef Curry (Craig and Jo)
  •         Vege's (Mitch)
  •         Curried Pasta Salad (KP)
9pm     Dessert            
  •         Apple Cobbler (Ivan and Leanne)
  •         Fruit Salad (Ian and Helen)
  •         Custard (Schooner)
  •         Apple Crumble (Terry & Kath)

Ian Bennett's not so spicy Larb

"Benny's" version doesn't have the chile and the sweet chile sauce is replaced with Hoisin Sauce (Chinese Barbeque sauce).




John Phibbs' Sausages:

Chevapi Skinless Sausages. - These originated in the former Yugoslavia region & have some very tasty mild spices with premium meat.

They are made in Australia by IVAN'S at Chester Hill 2162

Available at some Woolworths & some butchers.


Dazza's Bean Dip (Secret Recipe, so shown here in code...)

Ingredients:
  • 1lt pack of Mobil 1
  • tablespoon of muffler bearing grease
  • 1lt halogen headlight fluid
  • 14 packets nolathane bush white grease
  • 2 teaspoons of orange blinker fluid
  • paper from 3 Genuine oil filters, used. [genuine only!]
  • 1 roll Teflon toilet paper.
Instructions:
  • Fill a frypan with biodiesel, and bring to the boil.
  • add contents to frypan in order, stirring well and allowing contents to come back to boil before adding next.
  • Ensure muffler bearing grease is warmed before adding to pan Add blinker fluid to color and stir
Now, pour contents through genuine filter media changing filter papers as required to keep flow. [thats why you need 3 filter papers, because of the biodiesel content 8-) ]

Now allow to cool to touch, then add contents to your underpants, and this will give you the same feeling as 12 hrs after eating the real version, which is where the teflon toilet paper comes in.

Enjoy 8-))))))


Dick's Kukul Mas Curry (Chicken Curry):
(serves 4-5)
  • 1.5kg chicken pieces
  • 3 tablespoons ghee or oil
  • 1/4 teaspoon fenugreek seeds
  • 10 curry leaves
  • 2 large onions, finely chopped
  • 4-5 cloves garlic, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 2 teaspoons paprika
  • Salt (too taste)
  • 2 tablespoons vinegar
  • 1 tin chopped tomatoes
  • 6 cardamom pods
  • 1 stick cinnamon
  • Tin coconut milk
Instructions:
  • Heat ghee (or oil) and fry fenugreek seeds and curry leaves until they start to brown. 
  • Add onions, garlic and ginger and fry until onions are soft and golden. 
  • Add turmeric, chili, coriander, cumin, fennel, paprika, salt and vinegar.  
  • Stir well. 
  • Add chicken and stir over medium heat until coated with spices. 
  • Add tomatoes, whole spices and cook, covered over a low heat for 40 - 50 minutes. 
  • Add coconut milk. Don't cover after adding coconut milk and let simmer down until the chicken is in a thick soup-like liquid.

 If you want really tender chicken - or shredded chicken pieces in the curry then keep simmering and adding coconut milk to keep it soupy until the chicken is tender as you want.

DON’T FORGET to take out the cardoman pods (count them) and the pieces of cinnamon before serving – those eating wouldn’t like the surprise otherwise ;-)

Pete's Beef & Beer Stew

This stew takes many hours to cook, but the flavour is wonderful. It is the perfect dish for a winter's evening and is very economical.

You need:
  • 1 kilo chuck steak, cubed
  • 200g flour
  • 3 large onions sliced (about 500 g)
  • 2 large carrots (about 400 g)
  • 2 stubbies or cans Cascade Pale Ale or similar beer
  • 1 teaspoon finely sliced orange rind
  • 4 tablespoons lard or olive oil
  • 3 bay leaves
Method:
  • Heat lard or olive oil in a heavy casserole dish and then fry the onions gently until they are soft and slightly golden (about ten minutes).
  • Remove the onions.
  • Toss the meat lightly in the flour. Add extra lard or oil to the pan and brown the meat in batches being careful not to burn the flour.
  • Add three bay leaves and fry for a few seconds.
  • Pour some of the beer into the pan and stir so that you catch all the nice brown bits.
  • Cut the carrots into large chunks.
  • Put onions, meat, orange rind and carrots in the pan. Pour the beer over so that it covers the ingredients. If not, add water to cover.
  • Simmer for up to three hours or until meat is tender. Serve over mashed potatoes that have been whipped with lots of butter and milk or cream.
© Sue Dyson and Roger McShane, 2002

If you are looking for more recipe's, check out our last Bendethera trip here