Beef and Paddy’s Kitchen
Have you tried Beef and Guinness Stew? Well how ‘bout you try Grapevine’s twist on our old favourite pi
es an d m h – Guinness Pies and Colcannon! as
You’ll love it, to be sure! Dig out the pie maker from the back of the cupboard, get down to the pub for a can of the black stuff (and another for later) and get cooking!
Who’s buried in the Old Gooloogong Cemetery?
Have you ever been down Grey Street at the Forbes end of town where the original village was located back in 1870s? This was the site of the old Anglican Church. Nestled amongst the long grasses and overlooked by peacefully grazing sheep is the tiny fenced graveyard enclosing one solitary headstone. Whose remains were laid there? The epitaph records the names Henry Fox who died on April 18th, 1876 and Sarah Russell Fox, his wife, who died on 31st January, 1879. Henry’s early working life began in Parramatta where he was a constable in the 1830s and 40s. In 1846 he was appointed Chief Constable
Carcoar (and also Inspector of Distilleries and Slaughter Houses!) At Carcoar Henry was also Bailiff of the Court of Petty Sessions. A Scotsman from Lanarkshire, Henry was a Presbyterian and an avid supporter and committee man of the Carcoar Presbyterian Church. Two of Henry and Sarah’s large family, daughters Isabella Margaret and Sarah Mary, were married to brothers Andrew and John Dowd in 1854 and 1870 (sons of the early settlers John and Rose Dowd well- known pioneers of Croote). In the 1870s Henry and Sarah Fox came to join their daughters at Goolagong and it was here they spent their declining years. .
Q:What’s the difference between an Irish funeral and an Irish wedding?
A: One less drunk at the funeral!
Colcannon A traditional Irish dish - serves 6
Ingredients 900g Sebago potatoes peeled, and chopped
50g butter 300g Savoy cabbage shredded ¼ cup milk ¼ cup cream Salt and pepper
il potatoes till tender and drain. Return to pan. Mash until smooth.
2. Melt half the butter in a saucepan and cook cabbage for 7 minutes till cabbage softens.
d potato and remaining butter to pan and combine. Gradually add milk and cream. Season to taste.
Guinness Pies Ingredients (serves 6)
700g chuck (casserole) steak cut into 2.5 cm pieces
1tblsp of olive oil 200g chopped bacon, rind off 1 brown onion coarsely chopped ¼ cup tomato paste 2 tblsps plain flour 440 ml can Guinness 1 cup beef stock 2 tspns chopped fresh thyme 1 tblsp brown sugar 3 sheets frozen puff pastry Salt and pepper Method 1. Season beef with salt and pepper and cook in batches in hot oil till brown. 2. Cook bacon and onion till onion soft. Reduce heat to low. Add tomato paste and flour. Cook 5 mins stirring. Gradually add Guinness, whisking till thickens. 3. Add beef, stock, thyme and sugar. Bring to simmer over medium-high heat. Reduce to low and cook, stirring occasionally for three hours. Season and set aside to cool. 4. Make pies in your pie maker!
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