Welcome to another edition of eChook.
In this edition, I would like to explain why we’re calling for research proposals that focus on industry transferrable ideas in this year’s funding round. The call for Proposals will be announced this week.
Achieving increased productivity within the Australian poultry industry is becoming more difficult due to increased incidences of extreme weather, competing demands for feed grains and tightening environmental and welfare constraints. Furthermore, the nature of the poultry industry is such that the easily deployable scientific tools have been fully exploited. Frontier science with advanced facilities is now required to achieve new and transformational solutions. Thus, the Poultry CRC has taken the approach to produce tools that are high-tech and long-lasting by investing a large amount of its funds in fundamental research.
However, there is an urgent requirement for us to deliver quick, robust solutions to industry to enhance our end-user engagement. Thus, I would like to encourage our researchers to talk to our industry partners, listen to their suggestions, and come up with innovative ideas to address their needs. Each project must be completed within 18 months at most and have a clear and immediate application.
The Poultry CRC is not a funding body and therefore the call for proposals will only be open to our Participants (see list of Participants at http://www.poultrycrc.com.au/about/). Despite this, our researchers are encouraged to engage scientists from non-participant organisations, if the collaboration adds value to their projects and brings benefits to the Australian poultry industry.
The Crawford Fund Soufflé
At a recent engagement, Poultry CRC chair, The Hon. John Kerin enjoyed this soufflé so much (especially its excessive use of eggs) that he asked for the recipe to be included here. So here it is, with thanks to Mr Dennis Blight (Executive Director of The Crawford Fund).
Ingredients (for six individual serves)
9 egg whites
3 egg yolks
Half a cup of castor sugar or more to taste
7 or so Table Spoons of Plain Flour
Several splashes of Grand Marnier and a bottle of GM on the side
Stem ginger roughly sliced or cubed. I used Buderim Stem ginger in syrup because it was in the cupboard.
First, make the roux mixture by combining egg yolks, flour and several splashes of GM. Whisk vigorously and add cubed stem ginger – this to give the mix texture. Set aside.
Beat egg whites, slowly adding castor sugar, getting as much air into the mix as possible, until stiff.
Add a little of the egg white to the roux mixture to lighten or reduced its density. Then fold roux mixture into egg whites slowly, avoiding expulsion of air bubbles.
Gently pour or ladle combined mixture into 6 buttered ramekin or soufflé dishes.
Place into an oven preheated to about 160 degrees on a tray. Watch anxiously for somewhere between 16 to 20 minutes, fiddling nervously with temperature gauge, as the mix rises up the side and beyond of the ramekins. I usually turn the temperature down a bit once the mix has risen to allow mix to bake a little but be careful not to overcook or to burn.
Serve straightaway to seated guests. Plunge serving blade into centre of each soufflé, inviting guests to add GM and/or cream to taste.