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Send in your comments, pictures, cartoons or funnies for John's Programme
and we may be able to use them here — Email:
thefortress@bigpond.com
CAROLINE'S YORKSHIRE PUDDING RECIPE
(To be served with roast beef, gravy, mustard and horseradish sauce)
Ingredients:
(6oz) or 175gms plain flour
2 eggs
285mL milk
2 tablespoons of beef dripping from roasting dish
Salt and Pepper
Method:
1. Sift flour into bowl
2. Measure milk and water into measuring jug
3. With the back of a tablespoon, make a well in the flour and break eggs in it.
4. Begin to whisk the eggs with an electric whisk.
5. Continute whisking, and as the mixture becomes stiff, gradually add the skim milk.
6. Stop and scrape the sides of the spatula so that any lumps can be pushed down into the batter
7. Whisk again until all is smooth. The batter is now ready to use (there's no truth in the old legend
that the batter should be left to stand for an hour).
8. Heat oven to 220 degreesand scoop 2 tablespoons of fat from the roasting dish and put in a
heated pudding dish. Add some butter.
9. When fat and butter begins to smoke, quickly add mixture, and place in the oven for aprox. 35-
40 minutes, or until crisp and golden brown.
10. Cut into squares and serve immediately.
HAMILTON ISLAND
Photos from John's recent trip to Hamilton Island...
UNDER SOUTHERN STARS
On Friday April 20th, John spoke to Senator Amanda Vanstone about her secret hobby... writing a new national song! Senator Vanstone hopes to rival the likes of Waltzing Matilda with her song, Under Southern Stars.
Click here to hear it.
Click here to go to the website.
New arrivals to the Laws family!
John with Pushkin, Leo and Angel.
Pushkin
Angel
Pushkin
Angel and Pushkin.
Many listeners ask us about the special clocks made by Elle Knowles... if you're looking for a unique present like the Angel Clock on the left, find out more at Jonathon Knowles website:
www.jknowles.com.au
Or contact Elle Knowles on this number 02 6558 3088.
The John Laws Roast Lamb Recipe:
Ingredients:
1 Leg of Lamb (the small the better – with all visible fat removed)
Full bunch of thyme or oregano
1 large onion, roughly chopped
1 Bottle of Tomato Juice (Small Spring Valley )
2 Cloves of Garlic, peeled
Olive Oil
Salt and Pepper
Good Length aluminium foil – long sheets important
Cooking Method:
Rub the meat with the olive oil and put salt and freshly milled pepper all over. Place in porcelain dish with onion, garlic and herbs and pour the tomato juice over it and marinate it in the fridge overnight. Take two generous sheets of foil – lay them on your bench in a cross shape, place the lamb and everything else on it, add 2 tablespoons more of olive oil. Wrap the lamb up in foil making sure to tie the edges very tightly so that no steam escapes under any circumstances, while at the same time leaving the surrounding foil loose enough for air to circulate. Place it in a large baking dish and put in the oven – so it’s really like an oven within an oven.
Fast Method: Cook for 1 hour in a preheated oven at 250 degrees C, and then turn the oven down to 100 degrees C and cook it until you are ready to eat it (approx 3-4 hours)
Slower Method: requires the oven preheated to 100 degrees C and kept at this temperature for 7-8 hours.
Half an hour before serving have a look and remove the bunch of herbs and if you want you can baste it and roast it a little to give a bit more colour.
Looking for somewhere unique to stay? Try Rivers Rest!
Rivers Rest is a delightful and quaint country retreat hidden amongst rain forest and open cattle grazing paddocks. The perfect escape for people who want to relax and unwind. Find out more at: riversrest.com.au
If you have missed the John Laws Morning Show. Don't panic... Hear some of the best interviews from his programme right here — Tune in to hear what Australia is thinking between 9:00am - 12:00pm Monday to Friday.
See a list of radio stations right around Australia in the “Contact” section.
