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Grigg Walch family recipies

Grandma Walch's Christmas Pudding

8 oz Butter
8 oz Light Brown Sugar
5 Eggs
6oz Plain Flour
Half a teaspoon of soda
1 teaspoon of mixed spice
12oz Raisins
8oz Sultanas
6oz Currants
4oz Mixed Peel
2oz Dates
2oz Almonds
3 Tablespoons of Brandy or Rum
6oz Soft Breadcrumbs

Cream Butter and Sugar
Add eggs one at a time
Sift flour and spices.
Add a little flour then the fruit and the brandy/rum.
Next the breadcrumbs then the remainder of the flour Scald a pudding cloth - wring it out and dust with flour/
Place the mixture in the centre of the cloth and tie one-inch from the top of the mixture.
Place in rapidly boiling water.
Replenish with boiling water as it diminishes
Boil for 5 hours and then hang to dry in a cool dark place.

Before eating boil for another 2 hours: Any corrections gratefully received.

Anna's O'Sullivan's fabulous chocolate tart Serves 8

200g cooking chocolate
200g butter
4 eggs, separated
1-cup sugar

Preheat oven to 180.C. Line the bottom of a 28cm flan tin with paper (I find the paper sticks to the tart, so I use butter and then dried breadcrumbs which works perfectly).Melt the chocolate and butter in the microwave for 1 min until melted, stir well. Beat the egg yolks and half the sugar until pale and creamy, then add to the chocolate mixture. In a separate bowl (this bloody recipe uses 3 bowls! Thank God for the dishwasher), whisk the egg whites until they form soft peaks and add remaining sugar. Fold egg whites into chocolate mixture and poor into flan tin.Bake for 40 mins or until a skewer inserted into the centre of the tart comes out clean. The tart will fall quite dramatically once removed from the oven. Do not panic as this is the style of the cake.Serve dusted with icing sugar and serve with blood orange slices or berries and thick cream or yoghurt.

Anna O'Sullivan's Macadamia and Honey Tart.

12 sheets filo pastry
80g butter, melted
150g butter, extra
40g sugar
2 tbsp honey
60 ml cream
3 tbsp mandarin zest
250g macadamia kernels, unsalted
200g slivered almonds.

Procure nuts from local Turkish nut shop, braving stares as you go.Line a 27cm flan tine with layers of filo, brush each layer with melted butter, and trim edges.Heat the extra butter, sugar, honey and cream in a large saucepan and simmer for 3 mins. Add the zest and simmer for a minute more. Stir in nuts and poor over prepared pasty case.Bake at 180.C for 25-30 mins or until top is a nice caramel colour.Cool in tin before removing. Store in an airtight container in the fridge, but serve at room temperature.

Lemon Polenta and Almond Cake

You'll never tire of this Mediterranean favourite. This moist and tangy cake
will keep for a week - if it lasts.


250g Philadelphia Cream Cheese, softened at room temperature
> cup Eta Lemon Spread
= cup milk
1 cup caster sugar
6 eggs, separated
Grated rind of 2 lemons
60g polenta and = cup boiled water, combined and cooled
200g almond meal
Fresh cream - optional

1. Combine PHILADELPHIA Cream Cheese, Eta Lemon Spread and milk in a saucepan,
stir over gentle heat until melted. Whisk well and allow to cool.
(The mixture will be lumpy at this stage.)

2. BEAT the sugar, egg yolks and lemon rind until thick, fold in cooled cream
cheese mixture, polenta and almond meal. Beat egg whites until stiff peaks form,
and gently fold through.

3. POUR the mixture into a greased and lined 25cm springform tin. Bake in a
moderately slow oven 1500 C (fan forced 1300 C) for 1 < to 1 = hours or until
cake is cooled through. Turn oven off, open door and allow cake to cool slowly
in the oven. Dust cake with icing sugar, decorate with orange segments and
shredded orange and lime rind, if liked. Serve with cream.

ENJOY - Susannah


1 onion
5oog Filet Steak
6-8 Fresh med. size mushrooms
1 cup white wine
200ml(approx)sour lite cream
salt &pepper to taste
chopped fresh chives (or dried)

Finely slice onion and fry gently in butter and olive oil in a large pan.
Thinly slice the steak (I find this easier to do if the steak is partly frozen)
and brown with the onions. Liberally sprinkle withe the paprika and add salt
and pepper to taste. Add the cup of white wine and let simmer for a few minutes.
(At this stage I find it quite advantageous to add a couple of white wines to oneself).
Slice mushrooms and add and continue to cook for a few minutes.
When wine has reduced somewhat add sour cream (just before serving) an gently stir in.
Serve on a bed of steamed rice..jasmine or basmati is very tasty with this dish.. and
garnish with chopped chives......Bon Appetite
For Chicken Stroganoff, replace 500gm Filet Steak with 500gm Chicken Breast fillet
...all else remains the same Regards...Tony G.

Christmas Ham by Tony Grigg
For those of you that have Webber Kettles or similar the following Xmas Ham Recipe may be of interest.

Ask your butcher to do a leg of pickled pork about 4 - 5 kg.
Ask him to let it hang in the cool room for a couple of days prior to you picking it up.
(this allows the pork to dry a little)

On the big day&first buy a slab of your favourite Beveridge&I recommend Cooper's Sparkling Ale) Set up your Webber as usual but add extra heat beads to each side. Prior to the actual day,,,say 24 hrs ahead soak in a bucket of water a reasonable quantity of hardwood chunks( about the size of golf balls or a little larger). I've always used redgum but you can purchase from your BBQ supplier Hickory or Mesquite. They are expensive and the flavour is no better than the old redgum. Start up the WEBBER as usual (plenty of heat beads both sides, lid off and bottom vents open)

When ready (about > hour) lightly rub skin of leg with oil then cover with foil and secure with toothpicks Prick foil all over to allow smoke to penetrate &.just before putting on WEBBER, place a generous quantity of wet wood chunks on the coals each side. Make sure you have a large drip tray underneath as you will get some juices falling.Leave for about two hours. This is a great time to sample some Coopers as you can't do much yourself at this stage. You will create a lot of smoke so if you are in a suburban area don't be surprised if you get a visit from your local Fire Brigade (Don't laugh..It has happened to me)

At this stage lift the leg from the WEBBER> Add more heat beads each side and leave the lid off so they relight. Take the leg inside and with a sharp knife remove the outer skin. (Roll this in Glad Wrap and freeze&I will give you a use for it later)

Make up a glaze of brown sugar,fine breadcrumbs,marmalade jam and port. Score the fat in a diamond pattern and dot with cloves. Liberally smear the leg with the glaze and return to the WEBBER and cook for a further 11/2 hours.

The only problem when you take it from the WEBBER is to keep your hands off it before Xmas Day&.Have a few more Coopers at this stage.

The left over Ham Skin&.I use it as a Wrap over the Xmas Turkey which I usually also do on the WEBBER on Xmas Day or the day before. Take it off about = hour before Turkey is cooked to allow breast to brown.

If you have any queries contact me on my E-Mail or ring on 08 8725 1476

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