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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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  • 2016-08-08
    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

  • 2016-07-29
    Larry's Spaghetti


    •  Jenolan
      • Meat & Vegetables
      • 1kg Minced steak
      • 1/2 Capsicum
      • 1 large Onion
      • bottle tomato paste 375g-500g
      • 400g tinned tomatoes
      • 1/4 cup wostershire sause
      • 1/2 cup dry sherry
      • Spices
      • 2 heaped teaspoons minced garlic
      • 2 teaspoons mixed herbs
      • 1/2 teaspoon cayenne pepper
      • 1 heaped teaspoon ground chilli
      • 2 teaspoons Paprika
      • 1/2 teaspoon Hot paprika
      • 1 teaspoon whole black pepper corns
      • 1/2 teaspoon cardamon seeds
      • Other
      • 150g Button mushrooms
      • 250g Spaghetti
      • Grated parmesan cheese (from block)
      1. Place meat in large saucepan
      2. Finely dice onions & capsicum and add
      3. Add remainder of items and mix (hint: add sherry to tomato paste bottle, shake and add)
      1. Place pepper & cardamon in mortar and pestle grind well
      2. Add spices
      3. mix well
      1. Place on stove on a low heat (very light simmer)
      2. Stir frequently
      3. When colour changes to deep (dark) red turn off heat
      4. roughly chop mushroom, add and stir well
      5. add cooked spaghetti stir well
      1. about 50 minutes after starting add spaghetti broken in half to large pot of salted boiling water
      2. cook for about 12 minutes you want the spaghetti to be soft but not quite done
      3. drain and rinse with boiling water
      4. add as above
      1. Grate fresh parmesan cheese and add to taste.
  • 2016-05-07
    Helicopter Trip


    •  Jenolan

      Back on the 3rd of April I took Helen down to Bankstown Airport for her (and mine) first ever helicopter flight, we both wanted to see what had been done to Warragamba dam and also to see back into the catchment. Well it was a super fun experience.