Wednesday, October 26, 2016



A professor I am not, but nutty I sometimes am. Chomping at the bit, many would be eager to challenge my admission of “sometimes”, keen to replace it with “all the time”, energetically (almost uncontrollably) claiming the latter is closer to the mark.  Calm down!  Remember your blood pressure and heart rate!

Anyway, those who dare dispute my assessment could very well be right, so I’ll zip my lip and not argue about what probably is a very fine point.  I have to draw the line somewhere.  I drew one once. It was a bit crooked, but I stepped over it. Some others followed, but I managed to lose them. In this case, I’m very happy with the status quo; I hope it remains. 

When it’s all boiled down to the nitty-gritty (or the nutty-grutty) I’ve no other choice because I like being nutty, which is just as well.  I’m not likely to change at this stage in my life.  It is what it is; “I yam what I yam”, to once again quote my good mate Popeye.  Being a nut adds flavour and flair to life.  There’s nothing quite like a touch of nutty enhancement to liven things up a bit - improvement is nothing to be scoffed at.  There is always room for improvement in every case.

I love nuts.  I’m certainly not allergic to nuts; which again is fortunate because I very much enjoy being one.

Ever since I was child, which was eons ago, I’ve loved nuts of all descriptions. 

Every Saturday night when leisurely window-shopping along Mary Street with our Nana after watching Gympie’s Scots Pipe Band march through the main street coming to a halt at Gympie’s Memorial Gates, on the return trip along the opposite side of the street, my brother and I bought sixpence worth each of boiled and roasted peanuts from Choy’s, an inviting shop run by a Chinese family.  Graham has his own purchases, and I had mine.  Our tastes – in food – were very similar.  We enjoyed our Saturday night treats.  Actually, we enjoyed our Saturdays...with the movie matinees in the afternoon ("pictures" as we called them in those years) and our Saturday nights window shopping, following the Pipers and buying (and devouring) our various goodies...always finished off at Webster's Corner store with a fresh fruit salad ice-blick each!

In those days sixpence bought a worthy amount of the delicious peanuts.  If we were flush with funds more than usual, we’d buy a shillings worth of each.  The amount of our pocket money was dependent upon how many papers we sold to the corner store and/or how many empty soft drink and milk bottles we’d managed to gather in exchange for coins. Where possible we always paid our own way out of our own “earnings”.

I know peanuts are, in fact, legumes, but in some quarters they’re also known as groundnuts.  There were times Graham and I even grew a couple of peanut plants in our own small garden plot just for the fun of it.  It was fun watching the raw kernel sprout, and the process/progress from that point.

When I was a kid nuts such as Brazil, hazelnuts, walnuts, pecans, almonds and Queensland nuts (of which I am one) aka macadamias were available in their shells only; in their cases. (Perhaps that’s where the term “nut cases” originated....just a thought)!  Every household had a nut cracker or two hanging about the place; and a hammer for use on macadamias.  I still run when I see a hammer! Nut crackers were of no use whatsoever if you wanted to smash open a Queensland nut; only a hammer, a solid rock or brick would get the job done. We’re tough nuts to crack!

In 1961, as a 16-year old lazing and gazing on the beach at Mooloolaba, I was first introduced to roasted, salted cashews.  Instantly I became addicted!  I was a “goner” from that moment forth!

So much so the lifesaver – the fellow who introduced me to salted, roasted cashews – christened me “Cashew”.  Fortunately, the name didn’t stick, but the addiction did!  Not many girls were wooed by cashews, I’m sure!

To clarify - I fell in love with cashews, not the fellow.   However, in saying that, he was a very nice fellow...a good friend.

At a restaurant in which I cooked back in the early Nineties a regular diner loved my peanut sauce which I made to go with an entree dish that was on my menu - Beef Satay.   He loved it so much he asked if I’d make extra just for him.  Always aiming to please the customer – particularly a regular who brought a lot of business to the restaurant - I used to prepare a special batch of the sauce just for take home.

Along with fresh fruit, I eat lots of raw nuts. I've always a couple or more large jars filled with raw, mixed nuts; or empty of them if I’ve devoured my stocks.  If the tide goes out on my nut supplies, my stress level rises. In haste, I must rapidly replenish my stocks before panic takes over.   

The tide never goes out completely, though.

I only ever buy raw mixed nuts, as well as raw peanuts. 

My local supermarket had a delivery mix-up, and for a couple of weeks their stock of raw mixed nuts was depleted.  I almost had to be put into rehab; but, fortunately, I had enough back-up supplies here at home to see me through. 

I’m a ‘back-up-supplies” kind of girl!  Sometimes, I believe I run my own min-supermarket here at home.  It’s very, very seldom I run out of anything – if ever.  It’s just the way I am, and have always been.  Working in commercial kitchens and managing island resorts added to my “habit”.

If I want roasted, mildly salted nuts I roast my own; and I always have a supply of those on hand, too.   I also boil my own peanuts.  I love boiled peanuts. 

So you see – there is no point denying it - I live in a nutty household, with me being the biggest nut of all. No nuts are safe around me! 

Now that I’ve professed all, I’ll crawl back into my shell.

Fruit & Nut Salad: Whisk 1/2c x-virgin olive oil, 2tbs red/white wine vinegar, 1/2c unsweetened pomegranate juice, 1tbs honey, 2tsp mustard, salt and pepper in bow. Put roughly-chopped lettuce, 1 sliced green apple/pear, 1/4c fresh pomegranate seeds, 1/2c chopped walnuts, 1/2c chopped dates, 1/2c dried cranberries and 1/2c crumbled goat cheese in salad bowl; toss with dressing. You can toss in some spinach leaves, if you like, and substitute blue cheese for the goat cheese, if preferred.

Macadamia Chicken with Pawpaw-Pineapple Relish: Whisk 1/2c soy, 1-1/2tbs brown sugar, 1tbs mirin, 1tsp minced fresh ginger, 1 minced garlic clove and 1tbs x-virgin olive oil. Season 6 boneless, skinned chicken breasts; add to marinade; chill 1h; turn occasionally. Combine 1c finely chopped macadamias and 3/4c panko breadcrumbs; put 2/3c plain flour in separate shallow dish and 3 large, lightly beaten eggs in another. Preheat oven 200C.  Remove chicken from marinade; discard marinade. Dredge chicken in flour; dip into eggs; dredge in crumbs. Heat 2tbs olive oil and 1tbs butter in pan over med-heat; cook 3 breasts 4mins; turn, cook 3mins; transfer to oven pan; add a more oil and butter to pan; repeat process with remaining 3 breasts; bake in oven, 17mins or until cooked. Relish: Place 1c each diced pawpaw and pineapple and 1/3c sugar in saucepan; bring to boil, stirring; reduce heat; simmer uncovered, 20mins; stir occasionally. Serve with the chicken.

Sweet Potato, Quinoa and Cashews: Heat oil in wok; add 1 bay leaf and 1 finely chopped onion; fry until onion is translucent; add 1tsp pepper, 1/2tsp cayenne, 1c cooked, cubed sweet potato and 1c shredded coconut. Fry until aromatic; add 1tbs raisins/ cranberries, ½ raw cashews; cook approx 10mins. Mix in 1c cooked quinoa; leave on med-heat, 3mins. Eat!

Beef Satay with Peanut Sauce:  If using bamboo skewers, soak them in water 1 hour before using. Cut 1kg beef fillet or quality rump steak into 1x2x3cm pieces. (Substitute with chicken thigh meat, if preferred). For the marinade; place 4 sliced finely stalks (soft part only) lemongrass, 1 chopped medium red onion, 1cm galangal, chopped  and 2 sliced garlic cloves in a food processor; blitz until it forms a fine paste.  Place into a bowl; add 4tbs brown sugar, 1-1/2tsp salt, 1/2tsp dark, sweet soy, 2tbs ground coriander, 1tbs ground cumin and 4tbs peanut oil. Stir well to combine. Add the meat and stir thoroughly so as all the pieces are coated. Marinate overnight.  Skewer the meat; barbeque or grill, continually turning so it doesn’t burn, until the meat is just cooked. Peanut sauce; place 2 medium, chopped red onions, 8 garlic cloves, 2cm piece galangal, chopped, 15 dried chillies, rehydrated and 2 stalks lemongrass (pale parts only) into a food processor; blitz to form a fine paste. Don’t be tempted to add water as this will make the paste difficult to caramelise. Set aside. Heat 150ml vegetable oil in a heavy based saucepan or wok over medium heat; pour paste in. Fry, stirring continuously to make sure the bottom isn’t catching, until there is very little steam rising from the sauce and it’s caramelising and has become aromatic. Be patient with this step as it’s vital for the onions etc., to be well cooked and golden before proceeding. Add 1c water; bring to boil. Add 1-2 tamarind paste, 2tbs fresh lime, 2/3c brown sugar, 1tsp salt and 250g salted, roasted, crushed peanuts. Bring to boil again; then simmer until thickened. Remove from heat; set aside till required. When you’re ready to serve, re-heat and stir through the remaining  crushed peanuts (250g).

Pecan Biscuits: Preheat oven 160C (320F). In food processor, process until creamy, 125g butter, 2tbs caster sugar and 1/4tsp vanilla essence. Add 1 cup plain flour, sifted before measuring; process until well blended.  Put mixture into a bowl; add 1c pecans, ground finely in a blender; mix well.  Form into small balls; cook on buttered trays in oven, 20 minutes. Remove from oven; carefully roll gthe balls in icing sugar; return to the trays and bake for a further 20 minutes. Roll again in icing sugar; cool on cake cooler. Store in air-tight container.

Thursday, October 20, 2016


Me in 1963
Goggomobil Dart
Me on left, Vicki, one of my workmates at Tozer & Jeffery and Evonne whose sister worked with Vicki and me at T & J.  Taken at a party shortly before I left Gympie in 1965.  Evonne married Graham Jeffery and they remain in happy wedded bliss to this day.
4IP Colour Radio Guys
Randall, Me and the Austin Healey Sprite. And Randall in his Colour Radio Blazer middle photo above.

The five years I worked at Tozer and Jeffery, Solicitors – from July, 1960 to July, 1965 - were, without doubt or argument, some of the happiest years of my life.  It was a great place to work; and my co-workers, as well as my boss, John Jeffery and his wife, “Ted” aka Mrs. Edna Jeffery were wonderful people.  Mrs. Jeffery, of course, was always “Mrs. Jeffery” to the staff.

She and I got on very well, to the extent she told me as she was driving me home on the night of my send-off party shortly before I left Gympie for Brisbane she’d always looked upon me as the daughter she’d never had.  She and Mr. Jeffery had two sons, one of whom, the eldest, Graham also worked within his father’s firm, as I mentioned in my previous post.  

As a parting gift, with tears in her eyes, Mrs. Jeffery gave me a pair of pearl earrings.

On reflection, I often wonder when or even if my “partners-in-crime” – the three other girls in the office – the three other legal secretaries and I ever got any work done.  We must have done so, of course, but we certainly had a lot of fun while doing so.  I think we managed to fit the work in between the fun!  We got away with blue murder.  We became experts at it.  Naturally, I won’t divulge who the ring-leader was.  I swore myself to secrecy with the threat of dire consequences if I dobbed on myself.

Morning tea, which, in normal circumstances and in normal workplaces, usually is of 10 minutes duration. Not so at Tozer and Jeffery when I was in their employ.  Our “staff room” was downstairs in the “dungeon” as we called it...the basement below street level.

Like regulars at a pub bar, we each had our own special chair and place to sit, and woe behold if anyone stole someone else’s chair and place!  Mine was a high, swivel chair that stood a number of inches above the rest, which meant when I sat in it I was towering over proceedings...holding court! The conductor of a symphony orchestra would've been proud!

I concocted a plan with the other girls, telling them I’d give them a sign – a head’s up - when my game was set in place, about to begin.  They knew not to react, but to go along with the plan. It was a plan, to our amusement, I often put into play.  We all deserved Oscars for our performances.

Very often our morning tea breaks extended far beyond the normal 10 minutes.

As soon as I’d notice Mrs. Jeffery stirring in readiness to go back upstairs, to return to work I’d raise a controversial subject, one I knew would stimulate Mrs. Jeffery’s interest.  My wicked strategy worked every time without fail.  It was akin to catching fish in a bowl.

Within seconds, Mrs. Jeffery was sucked in and a lengthy, in-depth debate ensued. 

If she ever did wake up to my contrived schemes she never let on.  We were often down there in the “dungeon” for an hour or more solving the world’s problems.  Many interesting, intelligent conversations were conducted.  And those amongst us who had their lunch hours between 12 noon and 1 pm had little time to knuckle down to their typing between morning tea and their lunch break!  Our lunch hours were staggered. Some took the earlier hour, and others, like me, took the 1 pm to 2 pm break. 

We were a wickedly, mischievous lot, of that there is no doubt, but we did get our work done and done successfully, otherwise we’d been shown the door.  We never were.

I’m still friends with a couple of the girls with whom I worked, and Graham Jeffery is still a cherished friend, too.  When the subject of those morning teas arises we laugh and wonder how the hell we got away with our nonsense for so long and so often!

In 1963, a new boy arrived in town, drawing much attention to himself, not only for his good looks, but also because of the car he drove...a little white Goggomobil Dart.  It was the first one, and probably ever the only one, seen in Gympie.   

Randall was his name; he joined the radio announcers at the local radio station, 4GY.  

Long story short, that handsome young fellow and I eventually became boyfriend and girlfriend; and eventually he sold the Goggo and bought a Austin Healey Sprite.  We loved the Sprite, but missed the dear little Goggo.

In January, 1965, on his 21st birthday, we became engaged.  Shortly thereafter Randall left Gympie to take up a position at Radio 4IP in Ipswich as one of the “Colour Radio” guys.  In those days 4IP was a major force in the radio world in Queensland.

Mid-1965 I decided the time had come for me to leave Gympie.  With Randall working in Ipswich, Brisbane was my choice, my obvious destination.  Fortunately, through a friend, I found a flat (and a flatmate) in Toowong, an inner, western suburb of Brisbane.  Toowong was about 30kms, give or take from Ipswich...a lot closer than the 209kms between Gympie and Ipswich

On reflection, once my mind was made up all the pieces fell into place, one by one.

To all and sundry I announced I was going to move to live and work in the city, Brisbane. Immediately I started turning the wheels towards that direction.

My boss, John Jeffery, upon my handing him one month’s notice, said he wasn’t surprised at my decision. He’d been expecting it.   

While I sat in the chair before him in his office, he picked up his telephone and called a solicitor/lawyer friend of his who was a partner in an inner-city Brisbane law firm.  

 John Jeffery called Tony Atkinson, one of the partners in largest law firm in Brisbane at the time, and supposedly, in the southern hemisphere....Morris, Fletcher & Cross.  Morris, Fletcher & Cross are now MinterEllison.

From Wikipedia:-  MinterEllison is a multinational professional services firm based in Australia. The firm has offices in five countries and 15 cities, including in every Australian capital city, London, Hong Kong, Shanghai and Ulaanbaatar. By number of lawyers it is the largest provider of legal services in Australia. In the 2016 Acritas brand index, the Firm was named in the top 10 law firm brands in the Asia Pacific region, being regarded for "top-level litigation" and for "high-value work".
For the 2014/2015 financial year, MinterEllison acted on a large number of M&A transactions with a total deal value of A$30 billion as well as A$34 billion worth of infrastructure projects during the year. It also advised 70 per cent of the ASX 50 companies, a group that represents the large-cap component of the Australian stock market.

Formerly known as Minter Ellison Lawyers, MinterEllison was a member of the Big Six leading Australian law firms before that term was superseded by a series of international law firm mergers.  In March 2015, MinterEllison dropped "lawyers" from its name, along with the space between "Minter" and "Ellison". The firm announced that these changes were part of its new strategy of both emphasising diversification into non-legal services such as project management, consulting and other professional services, and also no longer insisting upon widely-accepted grammatical conventions. Chief Executive Tony Harrington told the Australian Financial Review that the change in branding and strategy is the firm adapting to "phenomenal change in the market: change that encompasses technology-driven standardised products, increased in-house capacity at clients, increased liberalisation of syntactical norms, and ever-consolidating larger businesses." MinterEllison is aiming for substantial growth, planning to increase revenue from roughly A$400 million to around A$600 million by 2020. In April 2016, Minter Ellison launched a contract lawyer business, Flex, to provide clients with an alternative cost model for legal services.

MinterEllison's origins can be traced back to 1827, when Frederick Wright Unwin was admitted to practice in New South Wales. Its first international office was opened in London in 1974, and its roots in China date back to the 1980s, when it was part of the Beijing Interjura consultancy (1987-1993) and though a co-operation agreement with Great Wall Law Firm (the law firm of China's Ministry of Foreign Economic Relations and Trade) signed in 1990.

In 1986, Ellison Hewison & Whitehead merged with Gillotts and with Minter Simpson & Co to become Minter Ellison.

In 1992, Minter Ellison and Morris Fletcher & Cross merged to become Minter Ellison Morris Fletcher and in 1995, the firm officially becomes known as Minter Ellison. In 2000, the Canberra office merged with Deacon Graham & James.

The firm established offices in Hong Kong in 2000, Shanghai in 2001, Beijing in 2010, and Ulaanbaatr in 2012.

On 1 September 2001 the New Zealand (Auckland and Wellington) law firm of Rudd Watts & Stone changed its name to Minter Ellison Rudd Watts (this firm is a member of the MinterEllison Legal Group and as an 'associated' firm does not form part of the integrated MinterEllison partnership.)

I sat transfixed as Mr. Jeffery spoke on the phone. “I’ve a lass here who wants to live in the city. Do you have a place for her there? You do! That’s great!” 

Looking to me, he said, “When can you start?”

“Umm…six weeks, I…I guess…I’ll need a little time to settle in etc.  I’ll have to find somewhere to live...” I stammered in return.

“Okay….Lee will be there at “such–and-such-a-time at such-and-such-a-day”,” he replied.

That was it! As simple as making a telephone call, I had a job. No interview was required. In those days, in the mid-Sixties, country girls were snapped up by city law firms like we were rare pieces of gold.

Now, all I had to do was find somewhere to live, again by remote control.

I wanted to “flat” by myself. (a “flat” is a unit or apartment to those of you who have never heard of this description).

Even back then I wanted desperately my own “space” and didn’t take kindly to the idea of sharing my living area with anyone else. My mother and grandmother wouldn’t hear of it, though. That was one thing they put their collective “foot” down upon.

Begrudgingly, I telephoned a girl I used to know.  Glenda had moved to Brisbane a couple of years earlier. Explaining my plight to her, she agreed to help me out if she could.

Again, my timing was perfect.

Fortunately, a workmate of hers had a younger sister who was looking for a “flat-mate” to share her living expenses etc. Everything was falling into place for me, and as yet, I’d not even left Gympie to put the square pieces into the square holes or the round pieces into the round holes.

All I needed to do was work through the four weeks to the day of my departure, pack my meager possessions and buy a train ticket.

Once more, the winds were blowing favourably for me.

A neighbours’ house was being painted during this period. One of the painters drove back to Brisbane each weekend to spend time with his family. 

Willingly, he offered me a lift whenever I was ready to leave Gympie.

PS....Randall headed off to New York in late November, 1965...returned to Australia in late November, 1974....we eventually married in 1976...then separated in 1986...but we've remained friends to this day....

Wednesday, October 12, 2016


(The second chapter of my previous post -"The Art of Growing Up...One Step at a Time" will probably be posted next week)
I’ve got a quite a few beefs, but I won’t bore you with them.  I won’t be a beast of burden and off-load them onto you. I’m sure you have more than enough of your own to deal with than to listen to my tripe. When I have a bone to pick I try to iron things out privately, in private, by telling myself to just get on with things. I give myself a virtual slap on the cheek, telling myself to get over it; to stop wasting energy on things over which mostly I have absolutely no control.  Sometimes I miss the mark, and I whack myself on the flank; and that hurts!  There really is no point stewing over things.  Doing so just makes matters worse; but, of course, like with many things, it’s easier said than done.

However, when we realise the only person we’re stressing out is one’s own true self, it’s time to wake up and smell the roses...not the manure.  

When I discover I’ve by-passed the roses for the manure I chuck a wobbly, and then give myself a good roasting. 

Once I’ve got all the beefs out of my system I don my favourite skirt and head out in the hope I’ll run into Sir Loin who has his lion share of fans, by the way.  

Sir Loin lives above the Porter House, around the T-Bone bend on the top side of the road.  I love to rib him by pulling his leg.   Often I teasingly call him “Sweetbreads”. In retaliation he calls me “Sweet Cheeks”.  It’s all in the name of fun; I’d stake my life on that. 

Our ribbing beefs things up in what often is a dreary world.  

He tells me – “I’ve got my eye on you, young lady!”  (He generously uses “young”. I don’t have the heart to contradict him). 

Laughingly, although sometimes tinged with a hint of ire, he gives me a tongue-lashing. However, within seconds, like kidney stones, the slightest sign of annoyance passes.  

Sir Loin never wakes up with, as my Nana used to say when my Mum woke up in a grumpy mood – “Your mother woke up with S-O-L this morning!”  (In other words - “blank” on the liver!  You can fill in the blank)!
I wonder if anyone uses that descriptive term these days, or like many other things, has it gone out of fashion?  

Although his hair is a little on the silver side these days, Sir Loin’s wit is still as sharp as a blade.  “The world is your oyster” is one of his sayings.  

He sometimes sternly states; “Knuckle down! Get your rump into gear!” 

He and his brother “Short” Loin are similar in tastes as well as other things.  They’re cut from the same beast, so to speak.

 “Short” is a good sport. Whichever way you look at it both are tender Loins.  

I enjoy tearing strips off them. I pretend to kick them in the shin, or dig them in the ribs. It matters not – they have spare ribs.

Rather than being a stiff neck and having a beef I prefer to have fun and a belly laugh.  
If you give me the cold shoulder I’ll rack off. 

Relax! I won’t get on a roll and list all my beefs; just a couple...

To round off - the other day I did have a beef as big as a grass-fed Santa Gertrudis.  I had a problem with a service and was forced to talk with someone in the Philippines, Timbuktu or Uzbekistan who spoke quietly at a rapid rate of knots. Her accent was difficult to decipher, and, annoyingly, the line (on her end) also kept breaking up. 

Grinding my teeth, I tried not to get hot under the collar. I failed...not miserably...I just failed and I was miserable.  I did my best to disguise my mood.  I needed the problem fixed so figured going with the approach....a little oil helps fix squeaky wheels (and it soothes cranky beasts, too, I think).

Secondly, I’ve a constant beef about those who’ve forgotten the two simple words in the English language (or in any other language, for that matter – I’m not here to split hairs or to be pedantic) – “Thank you”.  So simple, and yet, so hard for some to say....

Thirdly...I’ve no beef with folk who don’t mince their words, unless they’re unnecessarily frank, thoughtlessly hurting the feelings of others. There’s no stock in doing so.

That’s enough beefs for one day....

Braised Beef Cheeks: Heat 2tbs olive oil in a heavy pan; sear 1.5kg trimmed beef cheeks in batches over med-heat on all sides, until a nice crust. Remove beef; add 2tbs olive oil, 200g thickly sliced speck, 2 trimmed, chopped leeks, 4 sliced carrots, 4 sliced celery stalks and 4 garlic cloves; toss well; cook 5mins. Add 500ml red wine; simmer 5mins; add 400ml chicken stock, 2tbs tomato paste, 4 anchovy fillets, 2 bay leaves, 4 thyme sprigs, 2 rosemary sprigs; season. Return beef cheeks; simmer 5mins. Tightly cover; cook in 150C oven 4-1/2hrs or until tender. To serve, pick out herbs; strain half cooking liquid in to pan; boil until glossy; serve cheeks with mashed potato, pasta or polenta; ladle reduced sauce over top.

Beef Olives: Heat 1tbs olive oil in pan; add 3tbs pine nuts and 1tbs cumin seeds; stir over med-heat until nuts are golden and seeds start to pop. Soak 1/4c currants in boiling water, 1min. Steam 1 bunch spinach until just wilted; drain; chop. Combine pine nuts, cumin, currants, spinach, 1/4c chopped coriander, grated rind of 1 lemon and 1c cooked couscous; season; then firmly press into sausage shape.  Cut 1kg topside steak into 8 thin pieces; flatten with meat mallet. Place the stuffing in centre of beef pieces; fold beef over to enclose; tuck ends in; secure firmly with string. Heat 2tbs olive oil in large casserole; brown beef rolls on all sides; remove from casserole. Add 2 chopped onions; cook until golden. Add 500ml red wine, 2c beef stock and2tbs tomato paste; bring to boil; add beef; cover; cook at l170C, 1-1/2 to 2 hours. Remove string. Serve beef olives with sauce poured over top, along with roasted kumara mash and fresh spinach and rocket tossed salad.   ** This is a variation on one of the first recipes I cooked during my Home Science course taken when I was going to High School.  I still have the original recipe written and illustrated in the original book I'd put together for school.

Beef Mince Wellington: Chop 1 onion, 1 carrot, 1 celery stalk and 1 med-potato into 1cm cubes. Put 2tbs olive oil in pan; add vegetables, sprinkling beef stock powder and mixed herbs. On med-heat, fry 9mins; add 2 minced garlic cloves. Cool; add 500g beef mince; season.  Lightly beat 1 egg; add half to mince; mix together. Place mince along one long side of puff pastry sheet in sausage shape; brush edges with egg; roll pastry over mince; seal. Put on baking tray; brush with egg; bake 1hr in 175C oven.