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The most perfect meal ever - Simbu Christmas turkey


WELL first you need some Simbu sausages.

These are made from chicken guts, thoroughly washed and cleaned and filled with a mixture of chicken mince, breadcrumbs, herbs, garlic, onions, spices, chilli and ginger. And maybe some pork belly grease - fried and poured off.

Add salt and pepper and whatsoever spice you think necessary (chopped green chilli is good if you like hot stuff).

Mash it all up and force it into the chook's backside.

Then put in a pan with onions, carrots, kaukau, and strong banana and transfer to a pot with a pint of water and a Maggi cube.  Cover with foil and simmer for two hours.

Lemon grass is OK to add if you can get it.

And add a glass of sherry halfway-through. Or half a bottle of chardonnay.

Simbu Christmas Turkey (Peter Kranz)If it's too runny, add half a teaspoon of gravy mix and stir thoroughly for five minutes. Or flour - but this is not recommended.  Makes it tasteless.

Better to reduce it by carefully watched boiling.

Black peppercorns are a good addition. And a fresh bay leaf.

Serve with basmati rice and greens.

The most perfect meal ever.


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Francis Nii

Maus blong mi wara pinis, Tambu. Nex taim yu traim kaikai wantaim dini kor. Bai yu givim baksait long Rose.

Jamie Thompson

I tried it, Peter, but the chicken didn't like it when (as recommended) I shoved the Simbu sausages into its backside.

Should I have used a dead chook?

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