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One of the things I miss most about Australia since I am living in The Netherlands is Australian Food. Looking for Australian Recipes is something I did in my first few weeks after arriving in Amsterdam. Here is a collection of Australian Recipes that I have gathered to prepare for myself or to prepare for the unsuspecting Dutch. I hope you enjoy them all.

Carpetbag Steakcarpet.jpg (10198 bytes)

2 Ibs. sirloin steak about 1 1/2 inches thick
8 oysters
melted butter
1 t. Iemon Juice
1 t chopped parsley
salt and pepper

Make a slit through the center, halfway across the steak, to form a pocket. Season and insert oysters. Brush steak with melted butter and broil to taste. Add lemon juice. parsley and a little sherry (if desired) to the juices remaining in the pan and pour over the steak.

Aussie Meat Pie              meat pie.jpg (4685 bytes)

1 onion, chopped     
750g (1 1/2 LB) minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste

Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes. Serves 4 - 6

Garlic Prawns

750gms green shelled prawns
3 tablespoons butter
1 medium onion (minced)
3 cloves garlic (crushed)
salt and pepper
chopped parsley
cup vermouth

Melt butter in pan, add onion and garlic, sauce until golden, stir in salt and pepper, parsley, add prawns, stir until prawns are pink (6-7 minutes), stir in wine and simmer 3-4 minutes, serve bubbly hot.

Creamy Pumpkin Soup pumkinsoup.jpg (7126 bytes)

3 cups pumpkin, boiled
1-1/2 cups potatoes, boiled
1 small onion, chopped and cooked
2 boullion cubes
dash of nutmeg
salt and pepper (as desired)

Mix ingredients together in a pot and mash together with a potato masher (a slender--blender works very well for this). Add 1-3 cups water depending on how thick you want it. Cook 15-20 minutes on low, stirring occasionally. Serve topped with fresh cream, adding salt and pepper to taste.

Battered Saveloys saveloy_l.jpg (11487 bytes)

8 thick wooden skewers
8 saveloys or frankfurts
plain flour
oil for deep frying
tomato sauce

cup self-raising flour
2 tablespoons plain flour
teaspoon bicarbonate of soda
cup water
1 egg, lightly beaten

Insert wooden skewers through centre of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. Heat oil to moderately hot in deep heavy-based pan. Holding end of skewers, dip saveloys one or two at a time into batter. Use a spoon, if necessary, to coat saveloys completely; drain off excess batter. Holding skewer ends, gently lower battered saveloys into oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden and crisp. Carefully remove from oil with tongs or slotted spoon, drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in remaining batter and repeat the cooking process. Place tomato sauce in a bowl and place on the table for dipping.

To make Batter: Place flours, soda, water and egg in food processor blender. Process mixture for 10 seconds or until all ingredients are combined and the mixture is free of lumps. Transfer mixture to a bowl.

Baked Potato Wedges b_potato_wedges.jpg (8896 bytes)

6 large potatoes
2 tablespoons olive oil

Scrub 6 large potatoes and cut each one into about 10 wedges. Soak in cold water for about 10 minutes. Preheat the oven to hot 220C (425F). Drain the wedges and pat dry with paper towels. Tip the wedges into a shallow baking dish in a single layer. Add a couple of tablespoons of olive oil and toss until well-covered. Bake for 45-50 minutes, turning occasionally, until golden. Drain on paper towels and sprinkle with salt.

Corned Beef and White Sauce

1 piece corned beef (brisket)
2 bay leaves
2tbs brown sugar
10 whole cloves
1/2 cup brown vinegar
enough water to cover meat
1 small onion (diced)
2tbs plain flour
1 1/2 tbs butter
1 chicken stock cube
1-1 1/2 cups milk.

Place the corned beef in a large saucepan, cover with water, add bay leaves, brown sugar, cloves and vinegar. Cover and bring to the boil, reduce heat and simmer for 1-1 1/2 hours.

White sauce: Melt butter in a small saucepan, add onion and saute till clear in colour, add the flour and simmer for 2 minutes. Add the milk,gradually (stirring constantly), add crumbled stock cube and let simmer (stirring occasionally). I also like to add grated cheese to the white sauce once it is removed from the heat. Slice the meat and pour the sauce over it. Serve with veges which may include mashed potato, cauliflower, beans, carrots, and pumpkin.

Bushman's Breakfast   brekkie_l.jpg (12940 bytes)

1.2 lamb loin chops
2 thick sausages
2 bacon rashers
100g (3 oz) mushrooms, sliced
1 large tomato, cut in half
2 tablespoons grated cheddar cheese
1 tablespoon oil
2 eggs

Trim chops of excess fat. Pierce sausages all over with a fork. Place chops and sausages on oiled grill tray, cook under high heat 2 minutes; turn, cook 2 minutes. Continue cooking chops and sausages until they are done to your liking. In a pan, fry bacon until crisp, remove; keep warm. Add mushrooms, cook briefly. Keep warm. After 4 minutes of cooking time, place tomato, cut-side down, on grill tray. Cook for 2 minutes, turn. Sprinkle cheese on top. Cook until tender. About 3 minutes before serving, heat oil in frying pan. Cook eggs over low heat. Serve with cooked meat, tomato, bacon and mushrooms.

Beer Batter Fish and Chipsfishandchips.jpg (7766 bytes)

4 fish fillets
2 cups self raising flour
1 1/4 cups of beer
oil for deep frying
salt and pepper

Method Skin fillets, remove as many bones as possible.Lightly coat in cornflour,sift flour,salt and pepper into a small bowl, add beer gradually, beating well until smooth, and a good pouring batter consistency. Dip the fish into batter to coat, deep fry in hot oil for 1 minute, remove, drain,allow oil to re-heat, refry until golden brown, drain on absorbent paper before serving. Serve with chips,tartare sauce, or vinegar.

Split Pea and Bacon Soup

1 stalk Celery, sliced finely
1 medium Onion, chopped finely
2 medium Potatoes, diced
1 Tbsp Lemon Juice
3 Bay Leaves
1 cup Frozen Peas
1 tsp Thyme (Dried)
375g Split Peas (green)
Bacon Bones

Place bacon bones, water, peas, onion, celery, bay leaves and thyme in a large saucepan. Bring to the boil, cover and simmer for 45 minutes or until peas are tender. Remove bay leaves and bacon bones. Add potatoes and simmer until tender. Add peas and continue cooking until peas are hot. Serve sprinkled with lemon juice.

Lamb's Fry and Baconlambs_fry.jpg (13179 bytes)

500g lamb's fry
plain flour
salt and pepper
30g butter
1 tablespoon oil
2 onions, sliced
4 rashers bacon, chopped
1 cups chicken stock
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley, for serving

Peel off the outer membrane of lamb's fry with your fingers and discard. Cut lamb's fry into 1 cm slices. Dust with seasoned flour; shake off excess flour and reserve 2 tablespoons. Heat butter and oil in frying pan; add onion. Stir over medium heat for 2 minutes or until soft. Remove onion from pan, set aside. Add bacon to pan, stir over medium heat for 2 minutes or until crisp; remove from pan, set aside. Add lamb's fry to pan, cook over medium-high heat for 1 minute each side or until lightly browned, turning once. Return onion to pan. In a jug, blend chicken stock, Worcestershire sauce and reserved flour. Pour into pan, bring to boil. Reduce heat to low; simmer for 3 minutes or until lamb's fry is tender and sauce has thickened. Stir in cooked bacon, heat through. Serve immediately sprinkled with fresh parsley.

Note: Lamb's fry should be pink in centre when cooked. It will become tough if overcooked. Serve Lamb's Fry and Bacon for breakfast with toast or as a main meal with mashed potatoes and steamed green beans, peas or broccoli.

Rissolesrissoles.jpg (8757 bytes)

500g(1 lb) beef mince(ground beef)
2 eggs
1 large onion, finely chopped
1 large tomato, finely chopped (optional)
1 cup bread crumbs
1/4 cup plain flour
1/3 cup tomato sauce
salt and pepper
1tbs oil

Mix all the ingredients togehter (except oil), this is best done with your hands. Shape into round balls, heat oil on high in a heavy based frying pan Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn). Cook the other side the same way, turn the heat down to medium and cook through. serves 2-4.

Welsh Rarebit

2-3 slices of hot buttered toast
1 tbsp butter
2 tsp flour
1/4 cup milk
3/4 cup of grated cheese (your choice)
1/4 tsp mustard
1 tsp worecestershire sauce
pepper to taste

Melt butter in a saucepan, add flour, stir in well. Add milk and stir till boiling. Remove from heat, add cheese and other ingredients stir till cheese has melted. Spread mixture onto toast and place under griller (broiler) until golden brown.

Sausage Rollssausr.jpg (7729 bytes)

6 slices of bread
1/2 cup of hot water
2kg (4lb) sausage mince
1 onion ,finely chopped
1/2 tsp mixed herbs
750g (240z) pack of ready rolled puff pastry (if using frozen pastry, thaw first)
1 egg beaten
salt & pepper to taste

Remove crusts from bread and soak in hot water for 5 mins, then squeeze to remove excess water,combine the bread in a bowl with the onion and sausage, herbs and salt&pepper and place in an icing bag. Cut the sheets of pastry in half and pipe the filling along the both the long edges of the pastry, turn the edges in over the filling and then turn again, so that the filling is totally incased in the pastry. Repeat the process, till all the filling and pastry is used. Score the pastry at 5cm (2") intervals and brush with beaten egg. Bake at 230c(450f) on a greased oven slide for 20 minutes, then reduce temperature to 180c(350f) and bake for a further 10-15 minutes When done, slice along scored lines and serve. Makes about 48 rolls.

Potato Scallopsscallops.jpg (6196 bytes)

750g (1 1/2lb) large old potatoes
2cups self raising flour
1tsp salt
1/4tsp pepper
1 3/4 cups water
oil for frying
extra flour

Peel potatoes, cut into very thin slices, dry well. Sift flour, salt and pepper into a bowl, make a well in the centre, gradually add the water mixing to a fairly thick coating batter, beat until smooth and free of lumps. Coat potato slices with extra flour, dip into prepared batter, then deep fry until lightly golden, remove from oil and drain on absorbent paper. Refry in very hot oil, until rich golden brown, drain on absorbent paper, and sprinkle with salt.

Apricot Chickenapc.jpg (7826 bytes)

1kg chicken pieces
470g can apricot nectar
125g dried apricots (halved)
1 packet French Onion soup mix

Cook the chicken till cooked right through (either in microwave, oven or frypan). Mix together the soup mix and apricot nectar. Place chicken in casserole dish and pour the nectar over the chicken. Stir dried apricots through. Heat on high in microwave 10 minutes, stir and serve. Or heat in moderate oven 15-20 minutes, stir and serve.

Up Recipes Sweet Recipes Damper & Bush Tucker

NOTE: Many of the above pictures and a number of the recipes come from my two favourite Australian recipe sites.

Joy Zine

Chow Down...Down Under