Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts

Thursday, 4 July 2013

1st Bullecourt, lamb, and beer

Lamb and beer – what could be more Australian? On a freezing January night in the Pas de Calais, I ate Flemish lamb casserole, cooked with beer, and thought about Australian history. We were travelling in France, and had spent the day walking the field of battle at Bullecourt, a village 15 km southeast of the market town of Arras. We were on the trail of family history – not mine, but my former wife’s. Her great uncle Harry had been part of the 1st Battle of Bullecourt, 11 April 1917.

Part of a major offensive mounted by the Allies to break the German defensive line on the western front, the first battle of Bullecourt was notable for a few things. It was one of the first times that tanks had been deployed on the battlefield. However, in 1917 there was no tactical, operational, or strategic doctrine on how to deploy tanks. There weren’t many tanks either, and they were seen as infantry support tools. At Bullecourt, their role was to crush the wire barricades of the Hindenburg Line, for the infantry to then occupy. In a remarkable stroke of optimism, cavalry squadrons were concentrated behind the infantry, ready to exploit a breakthrough and wreak havoc in the German rear. As it happened, the tanks were mechanically unreliable — some broke down before reaching the start line. They were very slow, and soon outpaced by the infantry. The tanks’ slow pace meant that they were highly vulnerable to artillery fire. And so, on the day, tanks made little impact on the battle. There was no breakthrough. The cavalry was stood down.

However, Australian infantry from the 4th Division achieved a remarkable feat. C. E. W. Bean, the official Australian war historian, commented:

“the 4th Australian Division had achieved what most soldiers then in France would previously have believed impossible — broken, without artillery barrage, the Hindenburg Line”.

Great uncle Harry’s story is typical of so many young Australians of the day. He grew up in a strict Methodist family, living on an orchard block near Richmond, northwest of Sydney. There is a remarkable body of information on individual diggers available from the Australian War Memorial. We read, fascinated, official records of his enlistment and training, then shipping out from Australia as a “Six Bob A Day Tourist”. He arrives in Suez, and quickly appears on the sick parade lists — with a dose of the clap. Given his age and conservative background, we speculate that the courtesans of Suez were probably his first ( and only?) sexual experience.

He ends up in France, a lone New South Welshman surrounded by Sandgropers, in the 48th Battalion, 1st AIF — the “Joan of Arc” battalion. The nickname is not patriotic, but a wry pun. And so Harry was part of the assault by the 4th Division AIF on the Hindenburg Line, immediately east of the small village of Bullecourt. Despite problems with the tanks, things went well, largely due to good tactical command, and the attacking infantry occupied the German lines. Confusion about supporting artillery fire, however, left them vulnerable to counterattack, and, after some hours, the 48th Battalion position was untenable. They withdrew. Bean again:

"a full hour after every other battalion had left the trenches, the 48th came out — under heavy rifle and machine-gun fire, but with proud deliberation and studied nonchalance, at walking pace, picking their way through the broken wire, carrying a proportion of their Lewis guns, carefully helping the walking wounded, and with their officers bringing up the rear. Wherever Australians fought, that characteristic gait was noted by friend and enemy, but never did it furnish such a spectacle as here. For ten minutes the attention of half the battlefield was held while, leisurely as a crowd leaving its daily work, the 48th drew clear”.

Despite his status as Official War Correspondent appointed by the Australian government, Bean was often less than objective, particularly in his advocacy of the Australian digger. And this is a typical example. Nevertheless, he paints a compelling picture of the 48th Battalion’s retirement that day. Even if he makes it sound like a crowd leaving the WACA after a long day of cricket. 

Great Uncle Harry was wounded at Bullecourt. Given the nature of his wounds — gunshot to the hip and buttock — we speculate that they were received during the withdrawal of the 48th from the Hindenburg Line. He was invalided off the battlefield, spent months in a rehabilitation hospital in England, and was eventually repatriated back to Australia, before the Armistice, declared medically unfit. He lived quietly on the farm at Richmond with his mother. And he died, still a young man, a few years later, never having fully recovered from his wounds — a hidden casualty of WWI. 

We wandered across the battlefield on that cold day. Desolate, windswept chalk downs, intensively farmed; all signs of the war long gone.
Looking from the Allied lines toward the Hindenburg Line, in the distance
We marvelled at the notion of crossing ground as open as this under enemy fire — there is no cover. Bullecourt village has strong Australian connections — there is Le Canberra café, a Rue des Australiens, and a bronze slouch hat memorial.


Just outside the village is a big official Australian war memorial, with a life size bronze digger.
Perhaps more interesting is the small shrine, about half a kilometre east of town, marking the spot where the Hindenburg Line crossed the road. It’s around here that Harry and his mates sheltered after taking the German positions.
Memorial on the Hindenburg Line at the Riencourt road, looking towards the Allied lines
Back in Arras, we see wattle fronds in a florist’s shop, and wish we had taken some to leave on the roadside memorial. After a drink, we warm up with lamb stew. It’s a typical dish of the region.  We wonder if Harry and the others might have eaten such a thing when they were bivouacked in the area. As a change from bully beef. It is rich, warming, delicious.

This cold winter, remembering all this years later, I find a bunch of recipes on the net. The common theme is braising some lamb and root vegetables in beer. A number of recipes — mainly American — swap out the lamb for beef. Americans just don’t seem to get lamb, do they? But I stick with lamb. And a tasty Belgian dark beer. Cooked slowly, it is tender, succulent and warming in the depths of winter. Add a green vegetable. As it was a Flemish dish, I go for Brussels sprouts — that most maligned of vegetables.



It went well with more beer. And brought back a flood of memories about my trip through Flanders, and the young Australian men who had died there.

Saturday, 25 February 2012

Gin Lane, Capital Hill ACT 2600

OK. So this is supposed to be a cooking blog, mainly. But, sometimes, you just need a drink. A stiff drink. Especially when the shenanigans trending in Canberra , and around the joint, are so bloody depressing. The ALP working hard to ensure multiple terms of Tony Abbot, PM.

So, as a result of all that is happening, I was reminded of this little bit of photojournalism. By one William Hogarth, Gent.





It’s called Gin Lane. And it depicts a bit of the chaos at the time. The picture was one that helped firm Hogarth’s reputation as a satirist and social documenter.

Frankly, since it’s after 6 pm somewhere on earth, the present situation calls for strong drink. “Why Gin, David?” I hear you ask! Simple, really. Because it’s widely believed to bring on Labor Pains. And is usually served with a dash of Bitters. Make mine a double. Cheers.

Preferably Bombay Sapphire.

I have actually cooked a few good things with gin. Years ago, Matthew Evans, Gent., in his days in the SMH Good Weekend, had a recipe for lamb braised slowly with juniper berries – which is, of course, one of the main flavourings in gin. For good measure, the recipe included about ½ a cup of gin in the braising marinade. It was delicious. I can’t find that recipe online, or in my paper files. But just do a simple braise of stewing lamb with tomato passato, onions, juniper, and gin. Wonderful.

But that recipe is decidedly “brown food” – rich braises suitable for the Ides of July, when we are cocooning inside, all cosy and Gemütlichkeit, nein? But it’s not much chop for the dog days of February.

Instead, I found this great-sounding recipe, for a sorbet of plums and gin. Plums are good and cheap now, in late summer, so I’ll be dusting off the sorbet maker and giving this one a whirl.

Who knows? Maybe the sugar hit will spark some caucus members up ...

Damson and gin sorbet recipe
By Diana Henry
Serves eight
Tart-sweet, intense, boozy, this is one of the best sorbets you can make.
140g (5oz) granulated sugar
750g (1lb 10oz) damsons
2½ tbsp gin
1 tbsp crème de cassis

Put the sugar in a saucepan with 125ml (4fl oz) water and heat gently until the sugar has dissolved. Boil for four minutes then leave to cool.


It's impossible to stone raw damsons, so put them into a pan with about 4 tbsp water and cook gently until the fruit has become completely soft. Stir from time to time. You aren't adding much water – just enough to get the process started, then the damsons will produce their own juice. Push the fruit through a sieve to get rid of the stones. Mix the resulting damson purée with the sugar syrup. Add the gin and cassis and leave to cool completely.


Churn the mixture in a machine, following the manufacturer's instructions, or put in the freezer in a shallow container. If using the freezer beat the mixture three or four times during the freezing process (first breaking up the harder stuff round the sides) in order to break down the ice crystals and make the sorbet smooth.

Monday, 4 July 2011

Roast lamb Saturday

Kitchen Stadium has moved — about 20 m south, 20 m west, and 12 m vertically upwards.


But, just as important as these changes in x, y, and z, is the new infrastructure — an oven.

Finally. No more bizarre attempts to recreate oven cookery without the oven. Well, not quite no more. Just one more, actually. This story has hung around, on the back burner, waiting for quiet time to be finished. A swansong to the old regime ...


One Saturday morning in Autumn, I woke thinking “Hmmm. Must eat roast lamb. Soon”. (Well, I’m a bloke, whaddaya reckon? Deep as a tea spoon. Eat. Sleep. Drink — that just about covers it, really).

So, off to the Pyrmont Growers Market, and armed myself with a good-looking Cootamundra butterflied lamb leg from the people at the Jelm stall.


Home. Cook.

I seasoned it with garlic and rosemary before rolling it into a neat little roast.



The stovetop oven doesn’t brown well, so into a pan first, then the camp oven.




The result was lovely tender, slightly pink lamb. Teamed with roast Nicola spuds and onions, peas, and Darling Mills cress. Add shiraz for a perfect Saturday night in!