Gena was born at Mt Lawley just before the Second World War. Educated mainly at Midland, she enjoyed a brief stint at the City Commercial College where, “In the upper halls of Sheffield House education came in many and unsuspecting ways”. Further “sophistication” came during the years as a secretary with the engineers of the Midland Railway Co. Marriage in the 1960s to a recently arrived migrant, Hans Nissen from West Germany took Gena to Hayden. These years produced three children, Laurence, Katrina and, Janelle, many memories and some lifelong special friends. Short stays at Canmore Paark, Waterbing, Hillview and presently at Hotham Downs, Boddington in farm management positions have, Gena feels, given her a further appreciation of people and places. For the past seven years, apart from her duties as a wife and mother, Gena has helped the local high school children with their Business Education studies. This also included a stint at Williams District Highschool. Gena has a passion for playing with words and burning ambition is to write. Within the Book Clug she is known as “Bodd’s resident Bard” as her comments are usually cleaverly made in rhyme.
Herewith our recipe. I say “our” because as you will see when you read on further, it is indeed a joint effort.
Being newly married and installed as a “hausfrau” who was so keen to do her best to impress her new husband I offered to try and cook something he’d really like. You guessed it, he asked for something fondly remembered but not in any of my nice new or old cookbooks.
So:
A tasty dish for hubby’s dinner
and one that’s sure to be a winner
Is one he remembers his Mother made;
How we achieved it is like a charade.
With much enthusiasm, a German cook book
and helpful hubby, some effort it took.
Through trial and error,‘tilín was created;
Turning out to be one to which we really related,
The recipe below is the result.
Leek (or Lauch) Poree and Meatballs
Ingredients
3 or 4 medium size, tender, young leeks
125g butter or margarine
2 cups water or stock if available
Ground black pepper and a little salt to taste
1 tablespoon cornflour blended in half cup of milk
500g topside mince
1 cup fresh wholwmeal breadcrumbs
2 eggs
small pinch of mixed dried herbs.
Method
Into a large stockpot or saucepan place putter, water, ground, black pepper and salt. Cut the leeks into 1cm longs or rings, including most of the green tops. Discard outer wilted, discoloured leves and root knob. Wash very thoroughly to remove any sand and grit between leaves, then add to the melt and butter and water in pot. Simmer gently, occasionally stirring lightly. Cook 30 minutes, keeping lid on pot, lid on, kitchen door closed and exhaust fan on, otherwise the whole house will smell of the leaked leek aroma! Make up the meatballs using mince, breadcrumbs, dried herbs, eggs, salt and pepper. Form into balls a little larger than a good size walnut and roll in flour. The mixture should make about 20 – 22 meatballs.
Remove leeks from heat and thicken to a creamy sauce with blended cornflour. Stir gently so as not to break up leek during completely. Cook 1 minute until thickened over low heat. Push the floury meatballs into the creamy leeks so they are just visible. Put the pot’s lid and simmer/steam like dumplings, gently for 15 minutes.
Serve by placing three or four meatballs on to dinner plate and cover with creamy leek sauce,