A Circus Cook's Diary

This hearty minced beef stew with nutmeg was a hit with the circus crew, as recorded in the April 26, 1986 entry. Merv Ashton introduced this recipe, which makes use of minced beef and nutmeg.

• 500g minced beef
• 2 medium onions, diced
• 400g tin diced tomatoes
• 4 medium potatoes, cubed
• 2 cups mixed vegetables (frozen peas, corn, diced carrots)
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 cup beef stock or water

1. Heat oil in a large pot over medium heat.
2. Add onions and cook until soft and translucent, about 5 minutes.
3. Add minced beef and cook, breaking up with a wooden spoon, until browned.
4. Season with salt, pepper, and the teaspoon of nutmeg (the secret ingredient!).
5. Add the tinned tomatoes and stir well to combine.
6. Add potatoes and beef stock or water. Bring to a simmer.
7. Cover and cook over low heat for about 20 minutes or until potatoes are almost tender.
8. Add the mixed vegetables and simmer for another 10 minutes until everything is cooked through.
9. Adjust seasoning if needed before serving.

These meatballs appeared in the very first diary entry on March 26, 1986, served with beans and sprouts, potato and pumpkin. It is based on a recipe that my grandfather frequently made when I was a kid growing up in the northern suburbs of Melbourne, and Daylesford.

• 500g ground beef (or a mix of beef and pork)
• 1 small onion, very finely diced or grated
• 2 slices of white bread, soaked in milk and squeezed dry
• 1 egg
• 2 tablespoons breadcrumbs
• 2 garlic cloves, minced
• Salt and pepper to taste
• Vegetable oil for frying

1. In a large bowl, combine the ground meat, soaked bread, onion, garlic, and egg.
2. Season with salt and pepper and mix thoroughly with your hands until well combined.
3. Form the mixture into oval-shaped patties, about 2cm thick.
4. Coat each patty in breadcrumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry the kotletkii for about 4-5 minutes on each side until golden brown and cooked through.
7. Drain on paper towels.
8. Serve with beans, sprouts, potato and pumpkin as per the original diary entry.

This resourceful soup was "invented on a Pulldown Night" as mentioned in the April 17, 1986 entry. It's the perfect example of making do with what was available.

• 4 ripe tomatoes, chopped (or 1 can diced tomatoes)
• 1 turnip, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 parsnip, peeled and diced
• 2 cloves garlic, minced
• 300g lamb flap or other inexpensive cut
• 1 small lamb shank
• 2 cups leftover pea and ham soup
• 2 cans chicken vegetable soup
• 1 teaspoon chili powder
• 1 liter water
• Salt and pepper to taste
• 2 tablespoons vegetable oil

1. Heat oil in a large pot over medium heat.
2. Add the lamb flap and shank, browning on all sides.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add tomatoes, turnip, corn, and parsnip. Stir to combine.
5. Pour in the leftover pea and ham soup, canned chicken vegetable soup, and water.
6. Season with chili powder, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for 1-2 hours until meat is tender and falling off the bone.
8. Remove the lamb shank, shred the meat, and return it to the pot.
9. Adjust seasoning if needed before serving.

This stew was mentioned in the April 10, 1986 entry, when Merv Ashton changed the planned dinner menu to Mulligan's Stew.

• 500g beef chuck steak, cubed
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 potatoes, peeled and cubed
• 1 can diced tomatoes (400g)
• 4 cups beef stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup frozen corn
• Salt and pepper to taste

1. Season beef cubes with salt and pepper.
2. Heat oil in a large pot over medium-high heat.
3. Add beef in batches and brown on all sides. Remove and set aside.
4. In the same pot, add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
5. Return beef to the pot and add diced tomatoes, beef stock, bay leaves, and thyme.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
7. Add potatoes and continue to simmer for another 30 minutes or until beef and potatoes are tender.
8. Add frozen peas and corn, and cook for an additional 5 minutes.
9. Remove bay leaves, adjust seasoning, and serve hot.

This 1980s Australian classic appeared in the April 11, 1986 entry, made with potatoes, garlic, onion, mixed vegetables, and satay sausages.

• 8 thick beef sausages (or satay flavored if available)
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1 tablespoon flour
• 2 cups chicken or beef stock
• 2 tablespoons fruit chutney or apricot jam
• 3 potatoes, peeled and diced
• 1 cup mixed frozen vegetables (peas, corn, carrots)
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce

1. Heat oil in a large frying pan over medium heat. Add sausages and cook until browned all over. Remove and slice into chunks when cool enough to handle.
2. In the same pan, add onions and cook until soft and translucent, about 5 minutes.
3. Add garlic and curry powder, and cook for another minute until fragrant.
4. Sprinkle flour over the onion mixture and stir for 1 minute.
5. Gradually add stock, stirring constantly to prevent lumps from forming.
6. Add chutney or jam, Worcestershire sauce, and potatoes. Stir to combine.
7. Return sausages to the pan, bring to a simmer, then reduce heat and cover.
8. Cook for 15-20 minutes, or until potatoes are tender.
9. Add mixed vegetables and cook for another 5 minutes.
10. Season with salt and pepper before serving.

These cabbage rolls appeared on March 31, 1986, served with rissoles, or kotletki.

• 1 large cabbage
• 500g ground beef
• 1/2 cup uncooked rice
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 egg
• 1 teaspoon mixed herbs
• Salt and pepper to taste
• 2 cups tomato passata
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar

1. Core the cabbage and carefully place it in a large pot of boiling water. As the outer leaves soften, gently remove them one by one with tongs. You'll need about 12 large leaves.
2. Cut out the thick part of the stem from each leaf to make it easier to roll.
3. In a bowl, mix together ground beef, uncooked rice, diced onion, garlic, egg, mixed herbs, salt, and pepper.
4. Place a spoonful of the meat mixture near the stem end of each cabbage leaf.
5. Fold the sides of the leaf over the filling, then roll up from the stem end to completely enclose the filling.
6. Arrange the cabbage rolls seam-side down in a large baking dish.
7. In a separate bowl, mix tomato passata, Worcestershire sauce, and sugar. Pour over the cabbage rolls.
8. Cover the dish with foil and bake at 180°C (350°F) for 1 hour, or until the rice and meat are cooked through.
9. Serve hot, with the sauce spooned over the top.

This recipe is based on the April 30, 1986 entry, which was highly praised by the crew. Bluey commented, "You outclassed yourself, this time!"

• 500g round steak, sliced into thin strips
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 2 garlic cloves, minced
• 2 cups water
• 1/2 cup Worcestershire sauce
• 3 onion stock cubes
• 3 beef stock cubes
• 2 cups tomato sauce (ketchup)
• 200g button mushrooms, sliced
• 1/2 cup sour cream
• Salt and pepper to taste
• 2 tablespoons flour

1. Heat oil in a large frying pan or pot over medium-high heat.
2. Season the beef strips with salt and pepper, then cook in batches until browned. Remove and set aside.
3. In the same pan, add onions and cook until soft and translucent.
4. Add garlic and cook for another minute until fragrant.
5. Sprinkle flour over the onion mixture and stir for 1 minute.
6. Gradually add water, stirring constantly to prevent lumps.
7. Add Worcestershire sauce, stock cubes, and tomato sauce. Stir until stock cubes dissolve.
8. Return beef to the pan, along with any accumulated juices.
9. Add mushrooms, reduce heat to low, and simmer for 15-20 minutes until sauce thickens.
10. Just before serving, stir in sour cream and heat gently (do not boil after adding sour cream).
11. Serve with mashed potatoes and peas, as mentioned in the diary.

This dessert appeared in the April 3, 1986 entry, served after Spaghetti Bolognaise. The cook noted it "could stand improvement (another egg, or more time?)"

• 10 slices white bread, crusts removed
• 50g butter, softened
• 1/2 cup sultanas or raisins
• 3 eggs (the original recipe likely used 2 eggs)
• 1/4 cup caster sugar
• 1 teaspoon vanilla extract
• 500ml milk
• 2 tablespoons demerara sugar (for topping)
• 1 teaspoon ground cinnamon
• Additional butter for greasing

1. Preheat oven to 180°C (350°F). Grease a baking dish with butter.
2. Butter each slice of bread on one side.
3. Cut each slice diagonally into triangles.
4. Arrange half the bread triangles, butter side up, in the baking dish, overlapping slightly.
5. Sprinkle half the sultanas or raisins over the bread.
6. Arrange the remaining bread on top and sprinkle with the remaining sultanas.
7. In a bowl, whisk together eggs, caster sugar, and vanilla until well combined.
8. Heat the milk until warm but not boiling, then slowly pour into the egg mixture, whisking constantly.
9. Pour this custard mixture over the bread. Let it stand for 10 minutes to allow the bread to soak up some of the custard.
10. Sprinkle with demerara sugar and cinnamon.
11. Bake for 35-40 minutes (longer than typical, addressing the cook's note) until the custard is set and the top is golden.
12. Serve warm with cream or ice cream.

This dish appeared in the April 29, 1986 entry as part of supper on a "very rainy pulldown night."

• 3 cups leftover vegetables (cabbage, carrots, peas, etc.)
• 2 cups leftover mashed potatoes
• 1 onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons Worcestershire sauce (optional)

1. Roughly chop any large pieces of leftover vegetables.
2. Heat butter and oil in a large frying pan over medium heat.
3. Add onion and cook until soft and translucent.
4. Add the leftover vegetables and mashed potatoes to the pan.
5. Mix everything together and press down firmly into the pan to form a cake.
6. Cook for about 5-7 minutes until the bottom is crispy and golden.
7. Carefully flip sections of the mixture (it doesn't need to stay in one piece) and cook the other side until crispy.
8. Season with salt, pepper, and Worcestershire sauce if using.
9. Serve hot, perfect for a rainy night as mentioned in the diary.