Jolly Jumbuck In A Tuckerbag Recipes

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JOLLY JUMBUCK IN A TUCKERBAG



Jolly Jumbuck in a Tuckerbag image

Make and share this Jolly Jumbuck in a Tuckerbag recipe from Food.com.

Provided by drhousespcatcher

Categories     Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

500 g loin lamb
4 lamb, cutlet bones
2 mint leaves
1 sprig rosemary
1 sprig marjoram
1 sprig parsley
1/2 cup breadcrumbs
1/2 teaspoon Worcestershire sauce
1/2 onion, peeled
1 egg
salt & pepper
4 sheets puff pastry
400 ml madeira wine, sauce

Steps:

  • Trim fat from lamb and cut meat into cubes. Chop meat with onion and herbs in food processor. Add egg, bread crumbs, Worcestershire sauce, salt and pepper. Mix together.
  • Form lamb into 4 patties. Put oil in frying pan and when hot, sear patties on both sides. Do not cook through. Cool patties on paper towels and allow to stand in refrigerator until cool to the touch.
  • Roll thawed pastry dough to 1/8" thick. Cut pastry into 4 circles approximately 8" in diameter. Place a cleaned rack bone into top of each patty and place patties in center of puff pastry circles. Draw up sides of pastry circles around bones.
  • Cut a small space into top of "bags" for steam to vent. Tie the top of each "bag" with a piece of cooked spaghetti. Place pastry bags on lightly greased cake racks over a baking sheet.
  • Make an egg wash using 1 egg yolk and 1 tbsp milk. Brush mixture on bags. Bake in 450°F oven for 10 to 15 minutes. Serve immediately on warmed plate with mixed vegetables.

Nutrition Facts : Calories 2232.7, Fat 128.9, SaturatedFat 39, Cholesterol 139.2, Sodium 830.9, Carbohydrate 135.6, Fiber 4.5, Sugar 7.3, Protein 42.2

JOLLY JUMBUCK IN A TUCKERBAG



Jolly Jumbuck in a Tuckerbag image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 4

Number Of Ingredients 10

1/2 Onion peeled
400 ml Madeira sauce
1 Egg
500 g Lamb loin
salt and pepper to taste
2 Mint leaves
1 Sprig each of rosemary,
4 Sheets puff pastry
4 Cutlet bones
Marjoram and parsley

Steps:

  • Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mix together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson.

Nutrition Facts : Calories 1601 calories, Fat 115.032300330788 g, Carbohydrate 101.215874358801 g, Cholesterol 142.875 mg, Fiber 3.43731815197175 g, Protein 39.4369083401253 g, SaturatedFat 34.4273667303842 g, ServingSize 1 1 Serving (363g), Sodium 688.109109484425 mg, Sugar 97.7785562068288 g, TransFat 6.7010794379377 g

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