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.
2 Ibs. sirloin steak about
1 1/2 inches thick
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.
1 onion, chopped
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
750gms green shelled prawns
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
3 cups pumpkin, boiled
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.
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
6 large potatoes
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 220°C (425°F). 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)
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.
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 Chips
4 fish fillets
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
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 Bacon
500g lamb's fry
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.
500g(1 lb) beef mince(ground beef)
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.
2-3 slices of hot buttered toast
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.
6 slices of bread
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.
750g (1 1/2lb) large old potatoes
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.
1kg chicken pieces
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.
NOTE: Many of the above pictures and a number of the recipes come from my two favourite Australian recipe sites.