Sunday, April 17, 2016

FOR REAL! IT REALLY IS THE VEAL DEAL!


Two pics of Collinsville Coal Mine



Briefly in late 1997, early 1998 I lived and worked in Ingham.
 

Some days during my break between shifts I’d pop into a little Italian trattoria opposite from where I worked to have a light, late lunch/early dinner.

Owner/chef Gino was a jovial Italian gent. The eatery had a narrow interior dining area. There were also a couple of tables on the footpath for those who chose al fresco dining. I was one who enjoyed watching the world pass by before I headed home to refresh and to feed my two cats. I’d then return to work to hit the hot ranges for the night session.

No!  I wasn’t a jillaroo rounding up a herd of cattle.  I was a cook/chef working long, busy hours rounding up food for the public. I was a chef/cook in Lee's Hotel, Lannercost Street, Ingham.

And, no once again....the hotel was not named after me.  One, Rupert Lee, a Chinese-Australian (and his wife, Gloria, of Spanish heritage) owned the hotel, plus the adjoining business next door, called "Lee's of Lannercost Street.  The latter sold quality homeware/decor, beautiful gift lines in glassware, porcelain, dinner sets, women's classy handbags etc. etc., et al.

Through business, I'd known Rupert for many years.  During my 14 years employment with the Kolotex Group of Companies, in the roles of secretary to the Queensland Manager, Office Manager and State Sales Coordinator, Rupert was a client of the company and would only deal with me when he visited our Brisbane office/showrooms/warehouse, or when he rang the company.  We'd struck up a mutual respect.  Whenever I was passing through the town of Ingham when I was managing the resort on Hinchinbrook Island, if I had the time, I’d pop in to see Rupert for a quick hello and chat.

My ending up in his employ many years later (in the latter stages of 1997 to early 1998, is another lengthy story for another day.

For me, when cooking for the hungry hordes, (and boy, oh, boy, the people of Ingham loved to eat out....by the droves) eating a meal prepared by another was a welcomed treat; whether it was in Ingham or other towns and restaurants in which I was the cook.
I never referred to myself as a "chef" - and I still don't when writing about those times I worked with the hospitality industry in that capacity.

I wasn't a qualified chef...I didn't have the papers declaring that to be the case; so I was a cook who cooked like a chef, having taught myself by watching, questioning and learning from qualified chefs with whom I worked in the past, or who had been in my employ. 
 

At one restaurant in which I cooked when asked by my bosses to wear a chef’s outfit I refused it because I believed (and still do) I wasn't qualified to do so. I would’ve felt like a fraud; a pretender.  I always wore my own chosen "uniform/outfit"  - black or charcoal leg-ins, with a long, white tee-shirt.

Gino’s trattoria in Lannercost Street, Ingham’s main street, though simple in decor, was the real deal.
 

The majority of Ingham’s population is of Italian heritage. 
Italians love food; both the preparation and eating thereof. They enjoy sharing the fruits of their efforts with family, friends and strangers.

I’d been around food/diners in commercial venues one way or the other for years, but until Ingham I’d never witnessed the “euforia”, or as the French would say, the “joie de vivre” expressed by the townsfolk when handed a menu or when faced with buffet tables bearing an array of tempting platters, along with a 12-bay, thermostatically-controlled island bain marie bearing stainless steel containers filled with various hot “wet” dishes for the choosing.  And, let’s not forget, of course, the vast assortment of desserts that followed.

Ingham’s enthusiastic diners didn’t disguise their exuberance for life, or for food. Their zeal was the real deal. There was nothing fake about the food Gino prepared, either. It was honest. I loved Gino’s cheese and spinach ravioli with garlic, toasted pine nuts, parmesan and fresh basil, all coated in extra-virgin olive oil; I still drool when I think about it! Sometimes, I’d break my habit - I’d have one of his specialty veal dishes, instead.

During our childhood, my brother Graham and I ate what was put in front of us.  Negotiation and coercion were unknown in our home. We knew the food we were given was good food.  We weren’t the richest family in Gympie by far; however, we always ate well. Our cupboards were never bare and our plates were always full. 

Our Nana and Mum didn’t eat veal, but it didn’t stop them from cooking it for my brother and me. A golden, roasted leg of veal was a real treat.  Our eyes lit up when Sunday lunch featured roast veal. No urging was necessary.  We bogged in while maintaining the mannered manners we’d been taught, of course. There’s no gravy like gravy made from the drippings of roast veal!

If I roasted veal legs as part of the night’s menu when I was employed by Morris Catering as their manager/chef/cook for the single men’s quarters/accommodation and canteen for the miners at Collinsville Coal, then a subsidiary of Mount Isa Mines, in the township of Collinsville, like animals, the men always made a mess of them.

One evening I tore strips off one of the miners.  He was a bit of an arrogant S.O.B....if you get my drift. I always had the impression his impression of women wasn’t an elevated one. 

At that time I was the first woman to have ever been manager of the single men’s accommodation and canteen/mess, which probably had put his equilibrium a bit out of whack before he took a few deep breaths and came to grips with the facts of life.

His donger/accommodation was across the street at the rear of the building that housed the industrial kitchen, dining room and office, so it was an easy stroll to the canteen for his breakfast, lunch and dinner.

On the evening to which I’m referring, I caught him hot-handed in the act of stealing the golden hocks from the freshly roasted legs of veal. Along with another chap named Bob, who was a simple, pleasant fellow who wouldn’t hurt a fly or steal, he and Bob were the first to arrive for dinner – arriving a few minutes prior to 6 pm, the designated commencement time for dinner.

I’d just filled up the containers in the bain marie and was attending to the final bits and pieces.

My chauvinistic “mate’s” intention was to take the juicy hocks off the freshly-roasted veal legs back to his donger for his dog.  Get real!

Sneakily, he’d already torn one off, placed it in a brown paper bag and hid it under his jacket.  When I caught him he was in the process of grabbing another. 

Appearing suddenly at his side, I stopped him firmly in his tracks.  I think he might have changed his trousers when he arrived back to his donger!

My antenna was always on high alert.  Nothing much ever got past me....the status quo remains!

As I was expressing my thoughts to the culprit, out of the corner of my eye I noticed Bob quickly and quietly duck for cover, distancing himself from the war that was about to erupt!  Within me I was amused at Bob’s reaction, but my outer persona told a different story.

The actions of the other fellow angered me, particularly since I regularly gave him leftovers and scraps for his dog; a gesture out of kindness – for his dog, not him!  His dog had better manners than he did. 

The guy was a heel; he never tried that trick again. He rolled over after I told him to sit!

(The coal mine at Collinsville, Queensland's oldest coal mine looks set to become a victim of the relentless slide in coal prices.   It has been announced by the current owners, Glencore tht 180 of the 230 jobs at the Collinsville mine will be cut and mining will effectively stop in 2016 if the market doesn't improve.  So many lives, families, households will suffer, therefore the town. Collinsville is surrounded by beef cattle properties, so I guess, they will become the town's mainstay).


Overall, I worked in Collinsville for three years...and I had a wonderful time.  It was a fun town in which to work and live.


Veal Rib Roast with Cranberry Port Sauce: Loosen the chine (back) bone from a 2kg to 2.5kg veal rib roast.  Place the roast, rib ends down in roasting pan; don’t add water or cover. Roast in 162C oven to desired doneness, approx 22-27mins for 500g for medium; don’t overcook. In bowl, combine 1-1/4c soft bread crumbs 3tbs minced fresh parsley 2tbs butter, 2 crushed garlic cloves and 1-1/4tsp dried marjoram. 30mins before end of roasting time, remove roast from oven; spread 2tbs Dijon mustard evenly over top surface; then coat with crumb mixture; pat firmly into mustard. Return to oven; continue cooking. When cooked remove from oven; let stand 15mins. Meanwhile skim fat from drippings in pan; add 1/3c Ruby port to drippings, stirring until browned bit s attached to pan are dissolved; transfer to med-saucepan; add 1x450c whole berry cranberry sauce; cook on med-high heat 10mins or until thickened; stir often. Trim excess fat and removed back bone from roast; carve between bones into thick slices; serve with sauce.

Stuffed Veal: Place 5 medium button mushrooms, 135g spinach leaves, leaves from 3 rosemary sprigs, 320g pimento-stuffed olives, zest of 1 orange and 1 lemon into processor; process to a paste. Untie 1.5kg rolled, netted veal roast; season both sides; spread the stuffing paste evenly and generously over surface of the veal; re-roll veal; tie it just tightly enough to secure; not too tightly or filling will ooze out. Heat 2tbs olive oil in pan; sear veal on all sides until deep golden. Place veal in roasting pan. In bowl, combine 2tbs honey, 6tbs apricot jam and 2tsp Dijon mustard. Rub all over meat surface, reserved some mixture. Bake in 190C oven, covered. Remove from oven; baste with remaining mixture; return to oven, uncovered for 15mins. Allow roast to stand 10mins before slicing. 

Veal Sorrento (Vitello alla Sorrentino):  Dredge 4x1/4-inch slices of eggplant in seasoned flour.  Mix Italian herbs into 1/2c breadcrumbs. Dip the eggplant slices into beaten egg, and then coat with breadcrumbs. Chill in fridge for 30-45mins or so. Heat 3 tbls x-olive oil in pan over med-high heat; sautế eggplant until golden brown on both sides; transfer to paper-lined plate; set aside. Wipe out pan with paper towel. Heat 2tbs x-virgin olive oil and 2tbs butter in pan; dredge 4 veal scallopine in seasoned flour. Sautế veal for 1min per side; transfer veal to baking dish; arrange in single layer. In small saucepan, combine 2 seeded, diced medium tomatoes, 1tbs chopped parsley, 1/2tsp dried oregano and 1tbs x-virgin olive oil; cook, stirring occasionally for 5mins, until tomatoes begin to soften. Place one slice prosciutto on each veal scallopini; fold the prosciutto to fit; add one slice of cooked eggplant on top of each.  Place 2 slices of ¼-inch thick mozzarella in a single layer on top; spoon an equal amount of tomato mixture over each.  Sprinkle with some grated Parmesan or pecorino cheese. Bake in preheated 218C (425F) oven 5mins, or until the cheese has melted and is bubbly.





(This is my first post using Windows 10...I had my tower upgraded Thursday of last week...so I'm still becoming familiar with the new system.  Fun! Fun! Fun!  Particularly for one such as I....one who has little patience and hates change!   Hehehehe!)


20 comments:

  1. I doubt very much that anyone who was served your food cared what title you had. But yes, I do understand why you didn't care to carry the chef hat.

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    1. Hi EC...they probably didn't care, or even know...but I did, and that is what mattered. :)

      Thanks for coming by. :)

      Delete
  2. I'm not a fan of veal; for me it's like lamb, not enough flavour although veal isn't fatty like lamb is. I prefer beef.
    I do love cheese and spinach ravioli though, it's been a while since I had some of that. I wonder if our King William Street Trattoria is still open? I haven't been there since my 1988 birthday dinner.

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    Replies
    1. Hi River, I think both veal and lamb have loads of flavour. I particular like lamb chops, cutles, leg, shoulder, saddle...yep! I love lamb. I've not had veal for a while, though.

      Let me know when you go to the tattoria...I'll join you...if only in spirit!!

      Thanks for coming by. :)

      Delete
  3. I love veal but must admit I haven't eaten it for some time. Ingham is a great little town as you say. I am glad your Windows upgrade has gone smoothly thus far.

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    Replies
    1. Hi Carol...as I mentioned above to River, it's a while since I've had veal, too...I think it's time to rectify my oversight!

      Ingham is a nice little town. I love the house I rented while I lived in the town. It was great...owned by an Italian family...they were painters...house painters.

      Unfortunately, I was never enjoyed in celebrating any of the town's annual Italian Festivals...they'd be lots of fun.

      Thanks for coming by. :)

      Delete
  4. Italians are the best veal cooks, especially in Italy.
    Melts in your mouth - out of this world - new word - "DELICIO" especially in the Tuscany region.
    Colin

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    1. That they are, Colin. I love Italian food. It's good, healthy, colourful, tasty...."delicio" fare, that's for sure!

      Thanks for coming by...I hope all is well with you. :)

      Delete
  5. Feeding people who appreciate a good meal is one of life's greatest joys.

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    1. Hey Arleen...it is. I loved cooking for the public...it was hard work at times, with long hours; it could be very tiring and also it could be stressful...but I enjoyed the challenge it presented.

      Thanks for coming by.

      Delete
  6. Don't often buy veal.
    I like Ingham is a nice town.
    Love Windows 10.

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    1. Hey Margaret...I've not had veal for ages, either.

      I'm getting used to all the new little quirks of Windows 10 bit by bit. I've been using the same system for years so change is always something that one has to get one's mind around. But I'm getting there...with a few curse words tossed in to help and speed up the learning process. :)

      Thanks for coming by. :)

      Delete
  7. I have a friend who starts crying if she even sees veal on a menu. Good for you Lee in capturing and setting right the male chauvinist thief! Another giant leap for womankind.

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    1. Oh, that guy was a misogynist, Annie, but after that episode he pulled his head in. I think he needed a wake-up call. A while after that he invited me out on his boat to go fishing with him in the waters off Bowen. I declined, of course....I might not have been telling the story if I'd accepted! lol

      Thanks for coming by. :)

      Delete
  8. I would not want to cross you. Veal is a sad meat but a delicious one.

    Welcome to Windows Ten.

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    Replies
    1. Over-all, I'm pretty easy-going, Gail. I just don't suffer fools, and I hate greed, rudeness and bad manners.

      I think Shama, my female cat, likes Windows 10. Ever since I've started using it she's insisted in sleeping up close and personal to my keyboard and monitor! I think she, too, is learning all the ins and outs of it!

      Thanks for coming by. :)

      Delete
  9. When I saw that one photo, I thought it might be named after you. :) I wish I could be so comfortable cooking for crowds - I fed 24 people Sunday (with a friend), and was exhausted from it.

    I'm still getting used to Windows 10, too.

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    1. Hi Lynn...I always loved cooking from when I was a child and the want to cook for the masses grew and grew. I had a second job at night, a couple of nights a week to earn a bit of extra money back in 1969 early 1970 waiting tables in a little eatery in Brisbane. I loved it immediately and I spent a lot of time with the chef/owner learning from him and helping him...so the seed was planted...and I was lucky to fulfill my dream in the years and decades that followed. I cooked in restaurants, hotels and, of course, in the position described above at Collinsville. It is a stressful, pressured job. A lot of people think the food magically arrives before them on their table...they are completely ignorant of what goes on in the kitchen getting that food onto their plate...and then to them.

      So far so good with Windows 10...like everything else, it's a case of familiarisation...getting used to the little difference etc. I'm getting there and still have hair left, thank goodness. I hate change - at my age now, anyway!!!

      Thanks for coming by. :)

      Delete
  10. That poor coal miner! I bet he had nightmares after that, nightmares in which a female cook (not chef) chased him all over the coal mine with a chopper in her hand and then he'd wake up sweating in his donger. Serves him right for stealing!

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    1. I hope he did, Yorkie. He was an arrogant, chauvinistic prick! lol

      I can't stand greed, ignorance and bad manners. As I said, I used to give him scraps (good scraps) for his dog. Taking the prime hocks of freshly-roasted legs of veal before anyone else had a chance to get their dinner wasn't the way to impress me, that's for sure! ;)

      I'm a hard-hearted-Hannah, I know!!! Too bad!

      The dog liked me.

      Thanks for coming by. :)

      Delete