OK, some obvious questions right off the bat – what the heck is a boodle, and do you eat it?! The answer to the second part is a definite YES, because it’s fun and delicious. The first part is a bit more complicated! Though we don't know for sure why it’s called a boodle, it’s a style of dinner that originated in the Filipino military, and was a celebratory, camaraderie-building meal where generals and common soldiers were on equal footing. We heard about this from our mate, celebrated chef Roy Villacrusis, who came in with his family from Las Vegas to cook one up for us. Here’s how it works, and how we did it with Chef Roy at a recent gathering during the National Association of College & University Foodservice (NACUFS) conference in Anaheim: With banana leaves covering the table, white rice is strewn around, along with heaps of traditional Filipino delicacies, from pork sausages to smoked fish, an Aussie Lamb loin stew called “caldereta,” and even coconut-milk-braised jackfruit. Condiments range from a pungent and salty shrimp paste to a palate-cleansing green papaya relish, and fresh mangoes. You’re encouraged to toss food to your neighbors, and everyone eats with their hands – there are no utensils! Cracking good fun, and delicious as well.
Check out two of Roy's recipes created exclusively for True Aussie beef & lamb:
- Roasted leg of lamb with sriracha and kimchi-mint sour cream
- Grilled grassfed skirt steak with warm mushroom salad