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Doc hatched out 5 baby chicks! His chicks are doing just fine and now starting to loose their stripes 22/1 Emu chicks are now out of the kindy on their way to school, they look cute as they lift their heads up to look taller, the necks are black and the body tan, they are fluffy and cute, Doc looks proud and the chicks are playfull, I will take a photo to paste here tomorrow if its not raining

22/1/08 Receive email this morning that I thought was sweet thanks Gale "We are as quick as an Emu blink!"

Hi Sarah, I knew Emus were fast but yours must be supersonic I got my order this morning Can't wait to start on my capsules  Will keep you posted re my progress also on my husband who is taking the osteo powder  Thank you Gale

Hi,

I was recently at your farm and bought some emu joints and meats to experiment with… we used some this weekend to trial recipes and I thought you would be interested in the results.  As I mentioned when I was there, we use a fire oven to cook with the family and we also keep records of our recipes to compile a book to help other ‘fire oven’ cooks.

My son and I came up with this basic recipe for roasting emu neck joints and were absolutely delighted with the results. It has now gone into our recipe collection and I thought you also would enjoy the results. Please feel free to share. The chef is Mike Irving (Fentons Restaurant, Ipswich) and his mum  J

Jan Irving (mum)

Baked Emu and Crushed Pumpkin

Ingredience

1 kg of Emu neck

Half a pumpkin

1-2 ltr chicken or vegetable stock

½ - 1 cup red wine, or port

3-4 cloves garlic, peeled and sliced thinly

1 onion

Flour, Salt and Pepper to taste

Small quantity of fat or oil to fry

Recommended seasoning:  Garam Masala; Golden Syrup.

1. Cut the pumpkin into roasting sized portions, removing the pumpkin skin and layer these into the base of an enamel roasting pan, one with a lid suitable for the fire oven.
2. Mix flour, salt and pepper together to coat the emu neck joints generously.
3. Heat a small quantity of oil or fat in a frying pan, amount dependant on amount of flour used. We are looking to consequently form a gravy rue from the remaining seasoned flour and fat.
4. Brown the emu joints, turning them till the coating flour is browned satisfactorily. Setting them aside when browned, on top of the cut pumpkin bed.
5. Slice or chop your onion into pleasing sized pieces and in the fat and residual flour in your frying pan, fry off your onion and sliced garlic cloves. 
6. Add any remaining seasoned flour, that used to flour and season your emu joints and brown this in the oil or fat, adding more oil if required to form a rue as with a gravy base. Once a satisfactory colour is achieved, make your gravy by adding the vegetable stock and red wine or port to flavour. You may also add parisian essence to achieve the desired browning if you feel the colour is too light.
7. Taste your gravy, and flavour as desired.  A flavouring with Garam Masala and a tablespoon of golden syrup/brown sugar or molasses can also enhance the dish. Salt and Pepper to taste.
8. Pour your gravy over the neck joints and place the dish into the fire oven, lid on.  A moderate to slow oven is desired and place the dish away from any flame.
9. As this is a slow cooking dish and emu a meat that requires a moist cooking environment, it is best if you check the dish each hour, turning the joints into the gravy to prevent burning or drying out. I cook this dish for 3 hrs or more, in a cooling oven.
10. Serve with winter vegetables or warm salad and crusty bread.  Delicious!!!

The Pumpkin will break down somewhat during the slow cooking process and help to flavour and create the delicious gravy around your emu joint. Many guests who normally do not enjoy the unique flavour of pumpkin, comment on how when served in this manner they find it not only palatable but delightful.

The meat should fall easily away from the bone and this is a dish where we encourage sucking on the remnant bone joints and lots of licking of fingers, best served with a nice red wine.

Emu Oil Products and our world first Emu Cartilage Powder Osteo Be Gone but now our latest product list  

Emu Cartilage Oil Capsules to be released and available this year

We now sell the Ion Flush Foot Spa Detox Machine for $800 and we are bringing out a new foot rub cream or heat it slightly for a warm rub it's terrific 200g for $25. If you are interested in the Ion Flush place your details in the comments section in the ordering page thanks.

MORE NEWS

We take good care of your HORSE!

Horse Hoof Dressing - Your horse now has something that will help his hoof like no other! Our horse hoof Dressing is natural and helps cracking, fungal, suppleness, healthy regrowth works for your horse.

Mud feaver - Place our Feathers N Fin on the scabs, wrap in gladwrap overnight - next morning, remove gladwrap and scabs fall off, apply emu oil to area.

Horse Shampoo - Have you tried our Pet Shampoo it's natural and great for your horse we concentrate on itchy skin and you will be pleasantly surprised as to the beautiful results allround from our Pet Shampoo.

QLD ITCH - We know how great our emu oil is for QLD ITCH, apply emu oil directly daily and you will notice it looking unusual by keep aplying the emu oil and it dissapears.

Hoof Dressing - Rub on to hoof to help seal and heal! Place your interest in this product in our comments section in the ordering page as it is not added there yet.

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