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As I write this, we've just finished up shearing for the year; and as much as the gang (Adrian Cox Shearing) bring their own cook to cater for their gang of 25, it is a big time in the kitchen for me too. There are roughly seven staff coming and going from the smoko room twice a day for me to cook for.
This year we cut out on the 27th day of shearing at lunchtime, and over this time I used 25kg of flour, 13 dozen eggs, and I lost count of the blocks of butter.
Each morning smoko I bake one sweet and one savoury option, and in the afternoon they often prefer a savoury (and clean up the baking tin from the morning). Not all seven sit down at the same time as a couple are often mustering mobs from the shed back to the paddocks and so I need options that will last sitting on the table for a few hours.
Today I thought I'd share a simple but yet staple smoko option.
-You can follow Philippa on Instagram: What's_for_Smoko
1 packet of onion soup
1 spring onion
1 large dollop of relish (I like to use gherkin or tomato relish)
2 rashers of chopped bacon (I have a pair of scissors in my kitchen drawer that I use for this particular job — it makes life so much easier as you don’t have a chopping board to clean afterwards).
200g grated cheese
1. Mix all ingredients together. If the mixture is too dry add more relish.
2. If you need more mixture, add more cheese. As you make it you’ll find the consistency you want.
3. Toast the bread in the toaster first to avoid soggy bottoms.
4. Spoon the mixture on the toast and grill. If you are able to turn your grill settings down, make sure to grill at a medium heat to avoid the mixture browning too quickly.
5. Serve hot or cold.