NGV has revealed its huge 2021 program
Words by Riley Barber
Melburnians have a lot to look forward to over the 2021 season with the gallery’s impressive upcoming exhibitions.
NGV has lifted the lid on the program for its 2021 season, featuring an incredible range of international, Australian, contemporary and classic artists.
What you need to know
The NGV Friday Nights series will return from June 4 until October 1, with the artist lineup yet to be revealed
The gallery will showcase works from Claude Monet, Pierre-Auguste Renoir, Vincent Van Gogh and more as part of its impressionist exhibition
A Maree Clarke retrospective featuring over three decades of her work will hit the gallery this year
1 tsp. of Salt
1/2 envelope of Onion Soup mix
1 cup Ham, diced
1. Soak the beans overnight. Drain, throwing out the water
2. Add all ingredients, including 6 cups of new water, (except ham) go into the pot and heat it until boiling.
3. Turn it to medium heat and let simmer for a half hour.
4. Add ham and cook for an additional half hour.
That s it. It s ready to serve. It s hearty, filling, low in fat, and great with my homemade cornbread. I ll add that recipe in a couple of weeks. I actually let it cook for an extra half hour on the stove to get more of the liquid out of there and it thickened up. Also, I forgot to soak my beans the night before, so I used canned beans. They worked just fine. BTWs. You can also do this in a crockpot. Just cook it on high for 4 hours or low for 8 hours. Then throw the ham in for the last half hour. Good luck and good eating!
2. Put meat mixture on wax paper and press flat
3. Cover with strips of bacon
4. Roll the meat in on itself to make a jelly roll
5. Wrap tightly in plastic wrap and move to refrigerator
6. Refrigerate over night
8. Add a toothpick through the end to hold together
9. Grill or cook in broiler until 165.
10. Serve hot on a bun like a hamburger
That s it. I m not sure if it s how Peggy meant for it to be served, but it s pretty awesome as a burger. If you skip the toothpicks they will pull apart so make sure to add them. I also found the end pieces fell apart more easily than the middle. Also, the original recipe called for dill pickle relish to be added into the mix. It didn t say how much and I m the only one in my family who likes it, so I skipped it. But it would be awesome to add a couple of tablespoons if that s how you roll.
1/2 t Worcestershire sauce
1/4 butter (or margarine), melted
Preparation
2. Combine cornflakes, salt and paprika
3. Combine evaporated milk, mustard, vinegar, hot sauce and Worcestershire sauce
4. Dip chicken in milk mixture then roll in the cornflakes.
5. Place skin side up on foil-lined pan
6. Drizzle butter over the chicken
7. Bake at 350 degrees for about an hour
8. Remove from oven and serve.
9. Leftovers may be reheated in the oven at 350 degrees for 30 minutes
That s it. So what did I learn. Well, I would wait to add the salt and paprika. Go ahead and roll it in the cornflakes, then sprinkle those over the top after you ve drizzled with butter. It seemed to me that those seasonings just didn t get on the chicken when I rolled it in it. Otherwise it had a good flavor and I liked it. Plus, it s baked so that cuts down on some of the fat I would ve ingested if it were fried. Give it a try and see what you think. Enjoy!
2. Add Eggs, one at a time and beat after each one.
3. Add Milk and beat again until mixed.
4. Sift Flour, Baking Powder, and Salt together
5. Slowly add the flour mixture to the egg mixture.
6. Beat until thoroughly mixed.
7. Pour into a greased pan.
8. Bake at 400 for 25-30 minutes.
9. Remove from oven and let cool for 5 minutes before removing from the pan.
That is it. Mine was delicious.
I have to tell you, I thought it would be more of a sweet bread. It was not. Though there was a slight sweetness to it, it was much more like a brioche bread. It would be amazing for french toast or as a base for bread pudding. I sliced some off and it made a great ham sandwich. It was pretty good with just some butter on it too.