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Larry (Jenolan) Lewis

Coding is what defines me, especially when it doesn't… also.

Jenolan Caves

This is not Jenolan Caves, we use the Jenolan name because we love the Jenolan, Abercrombie, Wombeyan, & Yarrangobilly caves.

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Copyright © Larry Lewis 1973-2019 Jenolan's CESS. All Rights Reserved.

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  • 2016-08-09
    Lambs Fry and Bacon

    •  Jenolan
      • Caramelised Onion
      • 2 large brown onions, finely sliced
      • 50g butter
      • 2 tablespoons brown sugar
      • 3 tablespoons vino cotto
      • Main
      • 1 liver (lambs fry)
      • Plain flour
      • Sea salt
      • Freshly ground black pepper
      • 8 sprigs sage
      • 8 slices black pig belly bacon
      • 30g butter
      1. Slice the onions and fry long and slow in a frying pan with a little butter, adding sugar to help the caramelisation. When it has cooked down and caramelized a lovely rich golden brown, add a splash of the vino cotto. This will store well in the fridge.
      1. In pan, melt butter with a dash of oil to nut brown. Add fresh sage and put into the oven for the sage to crisp.
      2. Put bacon into a pan and cook till crispy. Keep warm.
      3. Trim the liver of all sinew and cut across the grain into thick slices about 1.5cm thick.
      4. Add salt and pepper to plain flour. Dust liver lightly in the flour.
      5. Melt a little butter in the fry pan with a dash of oil, and cook to nut brown. Put the liver into the pan and gently seal quickly on both sides. Place the liver on a plate in the oven at 180C for 2 minutes.
      6. Warm the caramelised onion.
      7. Cook the toast. Cover the toast with the onion and top with the liver, 'lambs fry' then the sage leaves with crispy bacon on the side.

      From the cook and the chef

  • 2016-08-08
    Baked Rice Pudding

    •  Jenolan
      • 120g rice
      • 300ml evaporated milk
      • 700ml full cream milk
      • 2 tablespoons sugar
      • Zest of 1 Blood orange (if available) or Naval Orange
      • Pinch cinnamon
      • 35g butter
      1. Place the rice in a deep baking dish. Add sugar, orange zest and cinnamon to the mixed milks and pour on to the rice. Dot with the butter and bake in the oven at 150C for about 1½ to 2 hours – the pudding will eventually have a golden crust. Set aside to cool slightly. Serve with baked rhubarb.

      From the Cook and the Chef

  • 2016-08-08
    Baked Rhubarb

    •  Jenolan
      • 1 1/2 bunch rhubarb = 620g trimmed
      • 1/2 cup castor sugar
      • 1/3 cup orange juice
      • 45g butter
      • zest of blood orange (optional)
      1. Remove any leaves from the rhubarb as these are poisonous, string each stem if necessary. Cut the rhubarb stems into 6cm lengths and place on a baking tray lined with baking paper. Sprinkle with the orange juice and a little castor sugar, orange zest and dot with butter then bake for about 30 minutes at 160C. The stems should still retain their shape, but be tender and a deep red colour.

      From the Cook and the Chef

  • 2016-08-08
    Caramelised Onions

    •  Jenolan
      • 2kg brown onions
      • 100g unsalted butter
      • A dash of extra virgin olive oil (evoo)
      • 2 tablespoons brown sugar
      • 1/2 cup red wine vinegar
      1. Slice brown onions and fry in butter with a dash of olive oil. Toss the onions at a high heat to coat in butter then add the brown sugar and cook for 10 minutes. Deglaze with red wine vinegar.

      From the Cook and the Chef