A Circus Cook's Diary
The culinary adventures of a circus cook, March-June 1986.
In 1986 Ashton's Circus was billed as Australia's Oldest and Largest Circus. I joined the Circus in Gippsland, Victoria in January as a Tent Rigger. In February I became a Horse Groom, and then in March I took over the roll as the Crew's Cook. We travelled through East Gippsland and up the East coast of Australia. My time with the circus ended after our initial season in Brisbane, Queensland.
The job was not without its challenges or issues. Issues relating to workplace burns, and social conflict such as theft of property (in Canberra, ACT), and not so subtle threats of violence based on jealousy, made day to day life "...interesting." Due to long hours, including cooking and driving between shows, I eventually became medicated on Diazepam, which took many months of self-isolation and detox to overcome. It was a core part of my reason for leaving the circus. It also led to a suicidal attempt that thankfully, failed.
However, all in all, I look upon my memories of that time relatively fondly. It was a tough life, I survived and it gave me this record, which I would like to share with you. My circus name was, "Fuzzbuzz" and I was the Ashton's Circus, "Baitlayer" of 1986.
Part One: The Diary Entries
March 26, 1986
Breakfast
Cerial or porridge.
Lunch
Sausages (3 each) with peas and eggs (2 each) on muffins followed by an apple.
Dinner
Kotletkii (Meat Balls) beans and sprouts with potato and pumpkin.
Supper
March 28, 1986
Breakfast
On this mild Easter Friday morning was a bowl of porridge, two Hot Cross Buns and Tea or Coffee.
Lunch
Two sets of sandwiches each of cheese & vegemite, and jam.
Dinner
A Good Friday meal of fish on rice with green peas.
Supper
March 29, 1986
Breakfast
Cornflakes or Vitabrits with two pieces of toast followed by a cup of coffee.
Lunch
A delightful combination of two sausages and fresh, grated garden salad (all ingredients except lettuce was grated) topped with half an orange and half a lemon. Two slices of bread were served with this meal.
Dinner
A mild vegetable-meat curry stew with mixed herbs.
Supper
Tomato puree and cream of onion soup with peas followed by banana custard and tea/coffee.
March 31, 1986
Breakfast
Cerial/Porridge, Toast, Tea or Coffee.
Lunch
This was two thick sausages with diced potatoes, beans and tomatoes. Two slices of bread. Tea/Coffee was the accompaniment.
Dinner
Cabbage Rolls with Rissoles.
Supper
Chicken and Garlic Stock Cube Pasta with Julienned carrots and heaps of toast. Tea/Coffee for drinks.
April 1, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
One arge pork steak (exceptionally big chops) with one egg, four slices of tomato, two peices of cucumber and a couple of slices of buttered bread.
Dinner
Was diced potatoes, carrots, bread and Straburg & Devon (processed meat) steaks with gravy followed by Icecream and stewed apples
Supper
April 2, 1986
Breakfast
A disaster! No water, No clean dishes, no cerial; Some had toast, and somepolished off wht little cerial there was.
Lunch
Chicken Drumstick, coleslaw, beetroot, pineapple and bread.
Dinner
Cabbage, Bacon and Rice with some mixed vegetables.
Supper
Creamed Rice.
April 3, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Hawian Chops (Chops with Pineapple) and tropical salad (lettuce, cucumber, carrots, celery, tomato, capsicum, orange, apple, and pineapple juice dressing.) with fresh bread followed by an apple or orange.
Dinner
Spaghetti Bolognaise followed by Bread & Butter Pudding.
Supper
Baked Beans on Toast.
April 4, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Cold Cuts and Smorgasboard Salad. (lettuce, shalots, apple-cucumber, red capsicum, peas, creamed corn,beetroot and cellery.)
Dinner
Five types of sausage, potatoes and mixed vegies. (saguages were mushroom, mexican, normal, tomato and onion, and curry.)
Supper
April 5, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Sausages and Salad. ( Four snags with lettuce, carrots, onion, tomato and apple.)
Dinner
Peter's Rabbit Stew (two rabbits, onion, garlic, carrots, parsnip, turnip, and potatoes.)
Supper
April 6, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Sweet Pancakes with various toppings (apricot, balckberry, and straberry jams, honey, sugar and lemon.)
Dinner
Continental Franks with mixed vegetables. (3 franks with peas, corn, capsicum, beans, carrots, turnip.)
Supper
April 7, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Sweet Curry on Rice. (apples, tomato, carrots and stewing steak)
Dinner
Cook's Night Off!! (as well as everyone else)
Supper
April 8, 1986
Breakfast
Cerial, Fruit Loaf, Tea or Coffee. (No butter)
Lunch
Blade steak, mashed potatoes and pumkin and mised vegetables with fruit loaf. (Still no butter)
Dinner
Chicken Blarney (quarter chicken boiled with tarot, garlic, shalots, onions and mixed vegies; the stock will be used for the basis of a soup.)
Supper
April 9, 1986
Breakfast
Porridge and toast, Tea or Coffee.
Lunch
Blade Steak, mixed vegies and eggs.
Dinner
Pasta and meatballs with tomato sauce. (sauce: toamto, carrots, onions.)
Supper
April 10, 1986
Breakfast
Pasta ala Scramble. (last nights leftovers with eggs and bread, fried in a pan.)
Lunch
Salad and meat knobs.
Dinner
Supposed to be mince steak, gravy and potatoes with mixed vegetables. (Was instead changed to Mulligan's Stew by Merv.)
Supper
April 11, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Each person received $5 with which to buy lunch.
Dinner
Curried sausages. (contained potatoes, garlic, onion and mixed vegetables with satay sausages.)
Supper
April 12, 1986
Breakfast
Toast with some Tea or Coffee.
Lunch
Dinner
Supper
April 14, 1986
Breakfast
Cerial, Hot Bread, Tea or Coffee.
Lunch
Chops, pasta and mixed vegies followed by fruit salad.
Dinner
S'posed to be everyone's night off!! However, Fish and Chips for dinner as the tent was assembled this night.
Supper
April 15, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Sausage, potatoes and pumkin mash, peas and corn followed by an orange each.
Dinner
Supper
April 17, 1986
Breakfast
Bacon and eggs with vegetables (boiled eggs with peas and corn)
Lunch
Irish Stew (chunky carrots, potatoes, oniions, peas, corn, turnip, boned osso bucco)
Dinner
Pea and Ham Soup followed by vegetable pasta with cheese.
Supper
Pull Down Soup (invented on a Pulldown night: tomatoes, turnip, corn, pasnip, garlic, lamb flap, small lamb shank, a plate of pea and ham soup, two tins of chicken vegetable soup, chili powder, one litre of water.)
April 18, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Mixed Grill (1 chop, 1 sausage, mixed vegetables and potatoes.)
Dinner
Stew (carrots, tomatoes, turnip, pumpkin and potatoes.)
Supper
April 22, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Fried Meat Knobs (Devon, Fritz, Straz) potatoes, pumkin and peas followed by apple pie and icecream.
Dinner
Sausages and spicy rissoles with onions, eggs and bread. With oranges or apples for afters.
Supper
April 23, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Lamb stew with mixed vegetables and spuds.
Dinner
Smorgasboard:- leg ham, peaas, tomatoes, oranges, sheesse, apples, bread; followed by icecream and tinned fruit.
Supper
Vegetable Soup and toast.
April 24, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Roast Beef, boiled potatoes and peas with gravy followed by tea or coffee.
Dinner
Frankfurts, cornon-the-cob and mashed potatoes followed by chocolate self-saucing pudding with cream.
Supper
April 25, 1986
Breakfast
Cerial with toast and for drinks: Tea or Coffee.
Lunch
Lebanese Beef Pockets with tomato and peas, carrots, cauliflower.
Dinner
Macaroni Cheese with 1/4 Chicken
Supper
April 26, 1986
Breakfast
Porridge and/or toast. (Due to the current milk drought porridge was the ordeer of the day however the drought was predicted to end by mid-day.)
Lunch
Ham, tomato, pineapple, peas,cucumber and eggs. (Not an interesting sounding meal however presentation was the keyto this successful meal.)
Dinner
Circus Stew (mince steak, tin tomatoes, onions, potatoes, mixed vegies, salt, pepper and 1 tspn of nutmeg.) This was another well appreciated meal.
Supper
Tomato noodle soup with toast.
April 27, 1986
Breakfast
Cerial, Tea or Coffee and toast.
Lunch
Beef Stew. (Potatoes, parsnip, carrots, onions and gravy beef.)
Dinner
Night Off!!
Supper
April 28, 1986
Breakfast
Cerial, Tea or Coffee and toast.
Lunch
Chops and sausages with potatoes, carrots and beans with corn and gravy.
Dinner
Steak, potatoes and mixed vegies followed by apple pie and cream.
Supper
April 29, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Rissoles, peas , corn and pottoes followed by chocolate pudding and cream.
Dinner
Rolled Roast, baked potatoes and mixed vegies.
Supper
Vegetable soup, toast, bubble and squeak.
April 30, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Beef Stroganoff with peas and mashed potatoes followed by milk coffee. (round steak, onions, garlic, two cups of water, 1/2 cup worchestershire sauce, three onion stock cubes, 3 beef stock cubes, two cups tomato sauce.)
Dinner
lamb chops with mixed vegies and mashed potatoes.
Supper
May 1, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Roast leg of lamb seasoned with mint, nutmeg and mixed herbs, accompanied by mashed potatoes, corn and peas.
Dinner
Lamb Stew (offcuts of lamb with cartrots, onions, corn, turnip, and pasnip.) served with mashed potatoes.
Supper
May 4, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Dinner
Supper
May 5, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Dinner
Spaghetti Bolognaise followed by pudding and cream.
Supper
May 7, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Chile-con-carne pursued by ice cream and fruit salad.
Dinner
Lamb Chops, potatoes, sprouts, tomat and corn.
Supper
May 8, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Hamburgers (mince, tomato, onion, cheese)
Dinner
Sausages, mixed vegies and potatoes.
Supper
May 9, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Corn Stew: (corn, mixed vegies, potatoes, carrots, garlic powder, mixed herbs, lamb offcuts.)
Dinner
1. beef and vegetable soup
2. Fetuccini with cheese and garlic, peas and carrots
3. Plum pudding
Supper
May 10, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Grilled red cod with mashed potatoes, peas, carrots and corn.
Dinner
Beef risoles, mashed potatoes, tomatoes and spicy cabbage.
Supper
May 11, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Grilled sausages, rice tomatoes and beans.
Dinner
Lamb cutlets, peas, corn and mashed potatoes.
Supper
May 12, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Beef Stroganoff, mashed potatoes and mixed vegies.
Tea
Chump chops, mashed potatoes, peas and carrots.
Supper
May 13, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Savory mince and rice with mixed vegetables.
Tea
Thick sausages, scrambled eggs and vegetables.
Supper
May 14, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Soup Stock Pot, 4 sandwiches (vegemite, honey, cheese, peanut butter) and apples.
Tea
Spaghetti Bolognaise followed by self-saucing apricot pudding.
Supper
May 15, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Thin sausages, chops, mashed potatoes and mixed vegies.
Dinner
Lamb Stew.
Supper
Soup and Toast.
May 16, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Hamburgers, soft drink, and oranges.
Tea
Curried sausages, mashed potatoes and mixed vegies.
Supper
Cream of Chicken with mushroom soup, baked beans, donuts and bread.
May 22, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Beef sausages, diced potates and vegies.
Dinner
Cabage Rice and Bacon, peas, carrots and corn.
Supper
Lamb shank soup and Toast.
May 23, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Chops, potatoes, peas, carrots, and corn.
Tea
Cook's Nite Off.
Supper
May 24, 1986
Breakfast
Porrige, Tea or Coffee.
Dinner
Rissoles, mashed potatoes and peas with corn.
Tea
Chunky Beef Stew.
Supper
Soup and Toast.
May 25, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Sausages, pasta and mixed vegies.
Tea
"Red Stew" (Stew with baked beans, and tomatoes with Hungarian sweet paprika and tomatoe sauce to give it it's 'unique' color.)
Supper
May 26, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Chops, chicken rice and mixed vegies, with frui for afters (as per normal).
Tea
1/4 chicken, baked potatoes and peas with gravy, follwed by ice cream and stewed apples.
Supper
May 28, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Rissoles, mashed potatoes and mixed vegies.
Tea
Lamb Stew.
Supper
May 29, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Weiner Schnitzel, mashed potatoes, peas, carrots and corn.
Tea
Y-Bone steak, mashed potatoes and mixed vegies, follwed by plum pudding.
Supper
June 2, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Beef Chops, peas, carrots and corn.
Tea
Chicken Schnitzel, potatoes and mixed vegies.
Supper
Vegie Soup and Toast.
June 3, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Dinner
Curried Snags, mashed spuds and mixed vegies.
Tea
Mixed Grill (spare ribs, snags, chops:- one of each with a smorgasbord salad)
Supper
June 4, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Dinner
Lamb Chops, spuds and mixed vegies
Tea
Sweet and Sour Pork
Supper
June 5, 1986
Breakfast
Porrige, Tea or Coffee.
Dinner
Rabbit Stew (Rabbits curtesy of Wally, The Old Stockman)
Tea
BBQ'd Crumbed Lamb Chops, spud, peas and corn.
Supper
Vegie Soup and toast. (Soup made on rabbit stock base)
June 6, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Lunch/Dinner
Rump Steak, mashed potatoes, carrots and peas.
Dinner/Tea
Circus Stew
Supper
June 7, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Lunch/Dinner
Frozen hamburgers, spuds, peas, carrots and corn.
Dinner/Tea
Fish Fingeers, mashed potatoes and mixed vegies.
Supper
Part Two: Reconstructed Australian 1980s Recipes
I've reworked these old recipes, as a way to try preserve some of the culinary heritage of circus life in mid-1980's Australia.
Circus Stew
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.
Ingredients:
- 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
Method:
- Heat oil in a large pot over medium heat.
- Add onions and cook until soft and translucent, about 5 minutes.
- Add minced beef and cook, breaking up with a wooden spoon, until browned.
- Season with salt, pepper, and the teaspoon of nutmeg (the secret ingredient!).
- Add the tinned tomatoes and stir well to combine.
- Add potatoes and beef stock or water. Bring to a simmer.
- Cover and cook over low heat for about 20 minutes or until potatoes are almost tender.
- Add the mixed vegetables and simmer for another 10 minutes until everything is cooked through.
- Adjust seasoning if needed before serving.
Cook's Note: As noted in the 2009 addendum from the diary, "Basically you brown the beef and onions, season to taste, add the tomatoes and potatoes and stew until the spuds are 3/4 done, then add in the mixed veg." This simple stew was "another well appreciated meal" by the circus crew.
Kotletki (Russian-Style Meatballs)
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.
Ingredients:
- 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
Method:
- In a large bowl, combine the ground meat, soaked bread, onion, garlic, and egg.
- Season with salt and pepper and mix thoroughly with your hands until well combined.
- Form the mixture into oval-shaped patties, about 2cm thick.
- Coat each patty in breadcrumbs.
- Heat oil in a large frying pan over medium heat.
- Fry the kotletkii for about 4-5 minutes on each side until golden brown and cooked through.
- Drain on paper towels.
- Serve with beans, sprouts, potato and pumpkin as per the original diary entry.
Cook's Note: For an authentic circus experience, serve these with a side of green beans, bean sprouts, boiled potatoes and mashed pumpkin, just as they were served in the circus.
Pull Down Soup
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.
Ingredients:
- 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
Method:
- Heat oil in a large pot over medium heat.
- Add the lamb flap and shank, browning on all sides.
- Add garlic and cook for 30 seconds until fragrant.
- Add tomatoes, turnip, corn, and parsnip. Stir to combine.
- Pour in the leftover pea and ham soup, canned chicken vegetable soup, and water.
- Season with chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1-2 hours until meat is tender and falling off the bone.
- Remove the lamb shank, shred the meat, and return it to the pot.
- Adjust seasoning if needed before serving.
Cook's Note: This is the ultimate "clean out the refrigerator" soup, created on a circus "pull down" night when the crew was breaking down the tent. The beauty of this recipe is its adaptability - use whatever leftovers and ingredients you have on hand!
Mulligan's Stew
This stew was mentioned in the April 10, 1986 entry, when Merv Ashton changed the planned dinner menu to Mulligan's Stew.
Ingredients:
- 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
Method:
- Season beef cubes with salt and pepper.
- Heat oil in a large pot over medium-high heat.
- Add beef in batches and brown on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
- Return beef to the pot and add diced tomatoes, beef stock, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
- Add potatoes and continue to simmer for another 30 minutes or until beef and potatoes are tender.
- Add frozen peas and corn, and cook for an additional 5 minutes.
- Remove bay leaves, adjust seasoning, and serve hot.
Cook's Note: Mulligan's Stew is a traditional "hodgepodge" stew that originated among hobos who pooled their resources. It was a hearty, adaptable meal that could feed many people with whatever ingredients were available.
Curried Sausages
This 1980s Australian classic appeared in the April 11, 1986 entry, made with potatoes, garlic, onion, mixed vegetables, and satay sausages.
Ingredients:
- 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
Method:
- 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.
- In the same pan, add onions and cook until soft and translucent, about 5 minutes.
- Add garlic and curry powder, and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and stir for 1 minute.
- Gradually add stock, stirring constantly to prevent lumps from forming.
- Add chutney or jam, Worcestershire sauce, and potatoes. Stir to combine.
- Return sausages to the pan, bring to a simmer, then reduce heat and cover.
- Cook for 15-20 minutes, or until potatoes are tender.
- Add mixed vegetables and cook for another 5 minutes.
- Season with salt and pepper before serving.
Cook's Note: Curried sausages were an iconic Australian dish of the 1980s, appearing on dinner tables across the country. This version incorporate the key components mentioned: satay (flavoured) sausages, curry, potatoes, and mixed vegetables. The addition of fruit chutney or apricot jam , as an alternative to diced apple and raisins, adds a subtle sweetness to balance the curry.
Cabbage Rolls
These cabbage rolls appeared on March 31, 1986, served with rissoles, or kotletki.
Ingredients:
- 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
Method:
- 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.
- Cut out the thick part of the stem from each leaf to make it easier to roll.
- In a bowl, mix together ground beef, uncooked rice, diced onion, garlic, egg, mixed herbs, salt, and pepper.
- Place a spoonful of the meat mixture near the stem end of each cabbage leaf.
- Fold the sides of the leaf over the filling, then roll up from the stem end to completely enclose the filling.
- Arrange the cabbage rolls seam-side down in a large baking dish.
- In a separate bowl, mix tomato passata, Worcestershire sauce, and sugar. Pour over the cabbage rolls.
- Cover the dish with foil and bake at 180°C (350°F) for 1 hour, or until the rice and meat are cooked through.
- Serve hot, with the sauce spooned over the top.
Cook's Note: The diary entry notes that these cabbage rolls were served with rissoles. For a complete meal as served in the circus, prepare small beef patties seasoned with herbs and garlic, then fried until golden brown. The combination of cabbage rolls and rissoles represents a hearty, economical meal typical of Australian cooking in the 1980s.
Australian Beef Stroganoff
This recipe is based on the April 30, 1986 entry, which was highly praised by the crew. Bluey commented, "You outclassed yourself, this time!"
Ingredients:
- 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
Method:
- Heat oil in a large frying pan or pot over medium-high heat.
- Season the beef strips with salt and pepper, then cook in batches until browned. Remove and set aside.
- In the same pan, add onions and cook until soft and translucent.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and stir for 1 minute.
- Gradually add water, stirring constantly to prevent lumps.
- Add Worcestershire sauce, stock cubes, and tomato sauce. Stir until stock cubes dissolve.
- Return beef to the pan, along with any accumulated juices.
- Add mushrooms, reduce heat to low, and simmer for 15-20 minutes until sauce thickens.
- Just before serving, stir in sour cream and heat gently (do not boil after adding sour cream).
- Serve with mashed potatoes and peas, as mentioned in the diary.
Cook's Note: This recipe follows the ingredients listed in the diary exactly, with the addition of mushrooms, which are a common ingredient in 'real' Stroganoff. The high proportion of tomato sauce and Worcestershire sauce creates a distinctly Aussie version of this dish, different from traditional European Stroganoff. Serve it with peas and mashed potatoes, a classic Australian accompaniment.
Bread and Butter Pudding
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?)"
Ingredients:
- 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
Method:
- Preheat oven to 180°C (350°F). Grease a baking dish with butter.
- Butter each slice of bread on one side.
- Cut each slice diagonally into triangles.
- Arrange half the bread triangles, butter side up, in the baking dish, overlapping slightly.
- Sprinkle half the sultanas or raisins over the bread.
- Arrange the remaining bread on top and sprinkle with the remaining sultanas.
- In a bowl, whisk together eggs, caster sugar, and vanilla until well combined.
- Heat the milk until warm but not boiling, then slowly pour into the egg mixture, whisking constantly.
- Pour this custard mixture over the bread. Let it stand for 10 minutes to allow the bread to soak up some of the custard.
- Sprinkle with demerara sugar and cinnamon.
- Bake for 35-40 minutes (longer than typical, addressing the cook's note) until the custard is set and the top is golden.
- Serve warm with cream or ice cream.
Cook's Note:Bread and Butter Pudding was a classic Australian dessert in the 1980s, especially in settings where budget and ingredients were limited. This is a great way to use up day-old bread to reduce waste.
Pull Down Night Bubble and Squeak
This dish appeared in the April 29, 1986 entry as part of supper on a "very rainy pulldown night."
Ingredients:
- 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)
Method:
- Roughly chop any large pieces of leftover vegetables.
- Heat butter and oil in a large frying pan over medium heat.
- Add onion and cook until soft and translucent.
- Add the leftover vegetables and mashed potatoes to the pan.
- Mix everything together and press down firmly into the pan to form a cake.
- Cook for about 5-7 minutes until the bottom is crispy and golden.
- Carefully flip sections of the mixture (it doesn't need to stay in one piece) and cook the other side until crispy.
- Season with salt, pepper, and Worcestershire sauce if using.
- Serve hot, perfect for a rainy night as mentioned in the diary.
Cook's Note: Bubble and Squeak is a classic way to use up leftover vegetables and potatoes. The name comes from the bubbling and squeaking sounds it makes while cooking. This was a quick, satisfying meal made from leftovers before moving to the next location. Serve it alongside vegetable soup and toast, to make for a hearty supper.
Adendum - List of Crew and Tasks