LONDON'S PARLIAMENT BUILDING GETS A REALLY LARGE TIMEPIECE: Set 316 feet
above the Houses of Parliament, a new clock looks out over London,
calibrated twice daily with Greenwich Observatory to ensure exact
timekeeping. The booming chimes from its 13.5-ton 'Big Ben' bell, and
its four 23-foot-diameter clock faces, will come to symbolize London.

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Title: Home-Made HP Sauce
Categories: Fruits, Vegetables, Herbs, Chilies
Yield: 1 Recipe

5 c Plums; pitted, diced
5 c Apples; peeled, diced
1/2 c Water
1 lg Onion; peeled, diced
2 cl Garlic; peeled, crushed
1 ts Grated fresh ginger
1 tb Tamarind paste
1 tb Tomato paste
1 tb All spice
1 tb Nutmeg
1 tb Peri-peri powder or cayenne
1 tb Salt
2 tb Worcester sauce
1 tb Tabasco
1 tb Dark treacle
375 ml Apple cider vinegar
375 ml Brown sugar

In a large saucepan put the plums, apples, water, onion
and the ginger.

Bring to a boil and then simmer gently for 30 minutes.

Add the remaining ingredients and simmer for another
hour or until it has reduced and you get a nice thick
consistency.

Allow to cool and then blend in a blender or use a stick
blender. Pass through a fine sieve.

Using a funnel pour into sterile glass jars/bottles (to
sterilize, rinse in hot water and pop straight into the
microwave for 1 minute on high)

Leave in a dark place for at least 6 weeks, the flavour
develops the longer you leave it and the colour darkens
accordingly.

Reprinted with permission of Sous Chef.

RECIPE FROM: https://www.food24.com

Uncle Dirty Dave's Archives

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... "Thinking is difficult, that's why most people judge." -- Carl Jung
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24 November 1859 - DARWIN'S PIONEERING STUDY ON EVOLUTION IS PUBLISHED:
British naturalist Charles Darwin publishes his groundbreaking
scientific work that introduces the theory that species gradually
evolve via "natural selection" to best survive in their environment.
Darwin's work will have enormous impact on the scientific community,
but also in social and religious quarters.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Darwin's Crisp-skin Barramundi w/Golden Tomato & Ginger Sauce
Categories: Seafood, Vegetables, Herbs, Citrus, Chilies
Yield: 4 servings

Sunflower oil; to drizzle
2 Dhallots; thin sliced
4 cl Garlic; thin sliced
1 (6 cm)piece ginger; peeled,
- chopped
400 g Gold Perino tomatoes
1 Birdseye chille; thin sliced
2 Makrut lime leaves; shredded
1/4 c (55 g) caster sugar
1/4 c (60 ml) fish sauce
1 Lime; halved
4 Australian Ocean Barramundi
- Portions
1/2 bn Mint; leaves picked

Heat a drizzle of oil in a saucepan over medium-high
heat. Add the shallot, garlic and ginger and cook,
stirring, until the mixture begins to colour slightly.
Add the tomatoes, chile, and lime leaf. Cook for 2-3
mins or until the tomatoes just soften. Add the sugar,
fish sauce and 1/4 cup (60ml) water. Reduce heat to low.
Cook for 5-10 mins or until tomatoes collapse and
release their juice. Remove from heat.

Juice 1 lime half. Add the lime juice to the tomato
mixture in the pan and stir to combine. Cover to keep
warm.

Heat a large frying pan over medium-high heat. Add a
drizzle of oil. Place the barramundi, skin-side down, in
the pan and press with a spatula for 1 min. Cook for a
further 2-3 mins or until skin is golden and crisp and
the flesh has changed colour halfway up the sides. Turn
and cook for a further 2 mins or until the barramundi is
just cooked through.

Divide the barramundi and tomato mixture among serving
plates. Cut the remaining lime half into wedges.
Sprinkle barramundi with mint. Season and serve with the
lime wedges.

By Michael Weldon

RECIPE FROM: https://www.coles.com.au

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... Forget pumpkin spice; it's Stew Season!
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