Reasons to be cheerful. January 20 is Penguin Awareness Day! Dress up like Burgess Meredith, stuff your face full of chocolate biscuits and p-p-p-pick up a penguin. Life is good.

And if you get tired of chocolate biscuits, Norfolk Museums have a tasty alternative to America’s favourite flouride flavoured chicken blobs.

Roast Penguin

Ingredients:

Penguin breasts

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Butter

Beef suet

Dried onions

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Flour

Gravy granules

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Salt and pepper to taste

Method:

Season the penguin breasts well with salt and pepper and dip each piece in melted butter. Roll in flour and fry in beef suet to seal the meat, turning once. When each side is crisp, place in baking tray and pour over the fat from the frying pan. Sprinkle with dried onion and cook in the oven on medium heat until tender. For the gravy – stir a teaspoon of flour into the cooking fat then add a spoon-full of gravy granules and sufficient water or stock to thicken.

More suggestions at http://www.museums.norfolk.gov.uk/Whats_On/Virtual_Exhibitions/To_the_Ends_of_the_Earth_Norfolks_Place_in_Polar_Exploration/Antarctica_Finds/NCC082667