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Recipe ingredients and directions:

2 Sticks butter

1 c Icing sugar (powdered sugar)

1 c Cornflour (cornstarch)

1 1/2 c All purp flour

1 pinch Salt

Cream butter and sugar until light and fluffy. Add sifted flour and

cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead

lightly.

Divide in half, shape into 2 rolls 1 1/2" wide, 6" long. Wrap in plastic

wrap, refrigerate 1 hr or until firm. Cut into 1/4" slices. Place on oven

trays. Bake 350F, 10-15 mins or until cooked.

Category: Australian Recipes

Recipe ingredients and directions:

2 lb Steak

2 Onions, finely chopped

2 ts Brown sugar

2 ts Salt

1/2 ts Pepper

1 pn Cayenne

2 ts Capers, chopped

2 ts Mixed herbs, including

-thyme, sage and oregano

1/3 c Ketchup (or tomato sauce,

-in the Australian sense,

-if you can get it)

2 ts Worcestershire sauce

1/3 c Vinegar

Trim the steak and cut into pieces. Place in an

ovenproof dish and cover with the chopped Blend other

ingredients together and pour over. (The chopped onion

holds some of the liquid.)

Cover and refrigerate for at least two hours. Bake,

covered with foil or ovenproof lid, at 350 degrees F.

for 50 to 60 minutes.

* Adjust the flavourings according to your taste; in

particular, you may wish to reduce the vinegar.

: Difficulty: easy.

: Time: 5 minutes preparation, 2 hours marinating, 1

hour cooking. : Precision: approximate measurement OK.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1 Text Only

HELPFUL MEASURES – LENGTH

Metric…………………………………………………….Imp

rial 3

mm………………………………………………………….1

8" 6

mm………………………………………………………….1

4" 1

cm………………………………………………………….1

2" 2

cm………………………………………………………….3

4" 2.5

cm………………………………………………………….1

5

cm…………………………………………………………..

2" 6

cm………………………………………………………..2-1

2" 8

cm…………………………………………………………..

3" 10

cm…………………………………………………………..

" 13

cm…………………………………………………………..

" 15

cm…………………………………………………………..

" 18

cm…………………………………………………………..

" 20

cm…………………………………………………………..

" 23

cm…………………………………………………………..

" 25

cm………………………………………………………….1

" 28

cm………………………………………………………….1

" 30

cm…………………………………………………….12"(1

ft)

When using the graduated metric measuring cups, it is important to

shake the dry ingredients loosely into the required cup. Do not tap

the cup on the bench, or pack the ingredients into the cup unless

otherwise directed. Level top of cup with knife. When using

graduated metric measuring spoons, level top of spoon with knife.

When measuring liquids in the jug, place jug on flat surface, check

for accuracy at eye level.

OVEN

TEMPERATURES…………………………………………………

These oven temperatures are only a guide; we’ve given you the lower

degree of heat. Always check the manufacturer’s manual.

………………………………..C.(Celsius)..F.(Fahrenheit)..Gas

Mark Very

slow…………………………..120…………..250………1…

Slow……………………………….150…………..300………

… Moderately

slow……………………..160…………..325………3…

Moderate……………………………180…………..350………

… Moderately

hot………………………190…………..375………5…

Hot………………………………..200…………..400………

… Very

hot……………………………230…………..450………7…

APPROXIMATE CUP AND SPOON CONVERSION

CHART………………………….. Australian

……………………………………….American & British 1

cup……………………………………………………1-1/4

cups 3/4

cup………………………………………………………1

cup 2/3

cup…………………………………………………….3/4

cup 1/2

cup…………………………………………………….2/3

cup 1/3

cup…………………………………………………….1/2

cup 1/4

cup…………………………………………………….1/3

cup 2

tablespoons……………………………………………….1/4

cup 1 tablespoon…………………………………………….3

teaspoons

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1 Text Only

I’m starting to post recipes from the excellent series of cookbooks

put out by The Australian Women’s Weekly. If you have any interest

in these recipes at all, save this post. These are conversions from

Ozzie to US and British measurements.

QUICK CONVERSION GUIDE:

Wherever you live in the world, you can use our recipes with the help

of our easy-to-follow conversions for all your cooking needs. These

conversions are approximate only. The difference between the exact

and approximate conversions of liquid and dry measures amounts to

only a teaspoon or two, and will not make any noticeable difference

to your cooking results.

MEASURING EQUIPMENT:

The difference between measuring cups internationally is minimal

within 2 or 3 teaspoons difference. (For the record, 1 Australian

measuring cup will hold approximately 250ml.) The most accurate way

of measuring dry ingredients is to weigh them. When measuring

liquids use a clear glass or plastic jug with metric markings.

1 Teaspoon: 5ml 1 Tablespoon: 20ml

NOTE: NZ, CANADA, USA AND UK ALL USE 15ml TABLESPOONS. ALL CUP AND

SPOON MEASUREMENTS ARE LEVEL.

DRY MEASURES: Metric..Imperial 15 g……1/2oz 30 g……1oz 60

g……2oz 90 g……3oz 125g…..4oz (1/4 1b) 155g…..5oz

185g…..6oz 220g…..7oz 250 g…..8oz (1/2 lb) 280g…..9oz

315g…..10oz 345g…..11oz 375 g…..12oz (3/4 lb) 410g…..13oz

440g…..14oz 470g…..15oz 500 g…..16oz (1 lb) 750g…..24oz (1

1/2 lb) 1kg……32oz (2 lb)

LIQUID MEASURE: Metric…………Imperial 30ml…………..1 fluid

oz 60ml…………..2 fluid oz 100ml………….3 fluid oz

125ml………….4 fluid oz 150ml………….5 fluid oz (1/4 pint/1

gill) 190ml………….6 fluid oz 250ml………….8 fluid oz

300ml………….10 fluid oz (1/2 pint) 500ml………….16 fluid oz

600ml………….20 fluid oz (1 pint) 1000ml (1 litre)..1 3/4 pints

WE USE LARGE EGGS WITH AN AVERAGE WEIGHT OF 60g.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 T Butter 1 c Pumpkin, cooked 1/2 c

Sugar -(cold), mashed 1 Egg 1/8 t Salt 2 c Flour, self-raising

Grease a scone tray or baking tray. Cream together the butter and

sugar until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and

cut into 1-inch squares. Place close together on the scone tray and

bake at 425 degrees F. until well risen and golden on top (about 15

minutes). Serve hot, with butter.

NOTES:

* Pumpkin scones — Scones (pronounced with a short `o’, rhymes with

`Fonz’) are a popular accompaniment to afternoon tea. They are often

served with jam and whipped cream. In this variation the scones are

flavoured with pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This

recipe was made famous by the wife of the Premier of Queensland.

Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or

blue-green vegetable that is orange on the inside. There are many

varieties, all of species Cucurbita maxima. In North America a good

substitute is acorn squash (Cucurbita pepo); elsewhere a butternut

squash (Caryoka nuciferum) would be a fair substitute.

: Difficulty: easy.

: Time: 15 minutes preparation, 15 minutes baking.

: Precision: approximate measurement OK.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1 ea Small possum or bandicoot*

2 l Water

1 t Salt

1 ea Tin corn*

Any other vegies desired

1 pn Celery leaves

1 pn Parsley

Flour or gravox* to thicken

Fried bread,1 slice per serv

Skin and clean possum or bandicoot, then quarter the animal. (Video

tape this please. I have no idea how to do it. Also "first you have

to catch a possum or bandicoot", but then that’s another story.)

Place it in a large pot or camp oven along with water and salt. Cover

and simmer gently for 3 or 4 hours. (Tough little devils apparently.)

Add vegetables and simmer for another 1 1/2 hours (Still tough. Even

the vegies are resisting being associated with this.) Strain soup

through a large holed colander when meat has left bone and remove

bones, especially small ones. Return soup to the pot and add parsley

and celery leaves. Thicken with a little flour or gravox. Cut fried

bread into 1 inch squares and serve soup over toast,boiling hot.

*For those of you that haven’t met a bandicoot, it is something

between a possum and a raccoon, sort of, I think, maybe.

*Tin of corn? Well a can I guess, 16 oz.

*Now, when you boil this meat for 5 1/2 hours, strain it and throw it

away, it does make me wonder why you started in the first place.

*Gravox is a meat concentrate seasoning I think. The dish must be

need some flavor.

*Fry the bread any way you want to.

*All things considered, a brick or stone would be a reasonable

alternative if you don’t happen to have a possum or bandicoot

available.

Please don’t get the impression that this is what my good friends in

Australia eat normally or would even consider eating.

What it is, if I get it typed in, is a collection of recipes from the

harsh outback where you had to make do with what you had. Some of

them are even taken from the Aboriginal Peoples of Australia.

These recipes are for the most part unique, unusual, and as far as I

know factual.

In this particular recipe, I couldn’t help from adding some comments,

but then I only used it for a test. Hope you enjoy it even if you

never have unexpected guests and all that is available is a possum or

bandicoot that you don’t know what to do with.

MMMMM

Category: Australian Recipes

Recipe ingredients and directions:

4 lg Egg whites

1 c Sugar, castor

1 t Cornflour

1 t Vinegar

1 t Vanilla flavour

Preheat oven to 250 degrees F. With an electric mixer

beat the egg whites until soft peaks form, then

gradually add the sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When

combined, turn out onto a flat tray that has been

greased and dusted with cornflour. Try a circular

shape with slightly more mixture at the edges so that

it may be served by placing goodies in its centre

depression.

Cook in a pre-heated, cool (250 degrees F.) oven for

one hour. When cooked, turn the oven off, leave the

oven door slightly ajar, and allow to cool slowly in

the oven. This slow cooling works to prevent the loss

of too much height. Serve cold, with whipped cream and

fresh fruit pieces, strawberries and kiwi fruit for

example.

NOTES:

* Australian meringue dessert.

* Cornflour is known in North America as cornstarch.

Castor sugar is known there as granulated sugar.

* Make sure that you start off with a clean bowl and

beat the egg whites well. A bowl with smooth sides

(glass, metal) will help the eggs to whip up. A

plastic bowl with scratches prevents the eggs from

attaining a very light texture. Also ensure that the

sugar is fully dissolved before going on to the next

step. I have never had troubles from over-whipping.

The final texture should be meringue on the inside

with a thin crust on the outside.

: Difficulty: moderate.

: Time: 30 minutes preparation, 1 hour cooking, 1

hour cooling. : Precision: Measure the ingredients.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 Text Only

Ain’t a bit of squid here! Instead we fall back on the squid’s

digitally impaired cousin, the octopus… The author of the original

article, Meryl Constance, cautions buyers to make sure that the

octopi one buys are pre-tenderized. She notes that traditional

Australian methods for tenderizing octopi include using rocks,

bricks, cement mixers and even washing machines. (No kiddin’!)

Raw Materials first encountered this salad in Argentina, where it

could be bought from top-flight delicatessen counters for an instant

picnic. The pink of the octopus pieces with the green of the herbs

makes this a very pretty salad.

Prepare a 2 to 3 kg octopus and precook it. [See note below. S.C.]

While it is cooking, whisk together in a glass bowl 300 mL good olive

oil, the juice of 1 or 2 lemons (taste and stop when the balance is

right), salt, pepper and generous amounts of finely chopped garlic,

shallots, chives and parsley. The dressing should be thick with the

herbs. When the octopus is tender, drain it, cut it up into generous

chunks and, while it is still warm, fold it into the dressing. Serve

the salad at room temperature, with plenty of crusty bread.

NOTE: Chances are if you buy your cephalopod in a supermar-ket in

the US it will already be cooked. If not, follow these steps from

earlier in the article…

"Cut through the head/body above and below the eyes. Discard this

section. Slit the back of the head and turn it inside out, discarding

all the contents (unless you want to keep the ink sac for a

particular recipe). Push the beak (in the center of the star of

tentacles) through and out…Skinning is quite unnecessary and very

fiddly. If you prefer to do so, it is much easier after cooking than

before.

A large octopus needs precooking for many dishes. Put it in a

saucepan and just cover with lightly salted water. Simmer gently

until the point of a knife slides easily into the meat++maybe one

hour, maybe longer.

The deep mauve stock which results need not be discarded when you

drain the octopus. It is very rich (in fact, it will often set to a

jelly in the fridge) and makes a wonderful soup…"

Makes 6 to 8 servings.

Category: Australian Recipes

Recipe ingredients and directions:

Angelica (Cut two pieces

-of crystalized (candied)

-angelica, each about

-1/8 inch by 2 inches)

2 Almonds (blanched)

2 Pear halves, preferably

-canned (for

-authenticity), but

-cooked, fresh pear

-would do

Carefully halve the almonds along the natural split in the nut. (This is

easiest after they are still wet from blanching.) Place the pear halves,

round side up, in the serving dish.

At the narrow end of each half, add two almond halves to make mouse ears.

At the other end, insert the angelica to make a tail.

NOTES:

* A quick pear dessert — In general, a typical Australian dish is a

typical British dish, which is to say a typical European or American dish

with most of the subtleties of flavour (and difficulty in making) removed.

The following dessert is a genuine Old Family Favorite in Australia.

* Candied angelica is almost impossible to find in North America. Anything

else with the appropriate properties of sweetness and shape may be

substituted, e.g. a piece of chocolate or candy cut to size, such as an

Ovation mint divided longitudinally.

: Difficulty: easy.

: Time: 2 minutes.

: Precision: don’t measure, count.

Category: Australian Recipes

Recipe ingredients and directions:

6 ts Gelatine

2 tb Cold Water

1 c Hot Water

2 c Castor Sugar

1 t Vanilla

Powdered Chocolate

Coconut (desiccated/toasted)

Sprinkle gelatine over cold water in a cup and let

soak for 3 minutes. Stand cup in hot water until

gelatine dissolves. Combine hot water and sugar, add

vanilla and stir well. Add dissolved gelatine. Beat

until thick and white. Whilst using damp hands, form

mixture into 2-3 inch balls. Then drop into powdered

chocolate and finally roll in desiccated or toasted

desiccated coconut.

Alternative:

Spoon mixture into patty tins. Leave to set for

several hours and then roll in hundreds and thousands

or toasted coconut.

To toast coconut:

Spread coconut thinly on a scone or metal tray and

heat for 10 minutes in slow oven (160C/325 deg F)

Stir frequently till golden brown.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 6 servings

20 Minutes, stirring

-frequently. Add the stock,

-apple, salt to taste,

Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1

tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into

dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt.

Method: Wash, blanch and dry the tail thoroughly, and divide it at the

joints. Fry the tail lightly in hot butter, take it up, put in the

sliced onions, and fry them for a few minutes without browning.

Sprinkle in the flour and curry-powder, and cook gently for at least

bring to the boil, stirring meanwhile, and replace the tail in the

stewpan. Cover closely, and cook gently until tender, then add the

lemon-juice and more seasoning if necessary. Arrange the pieces of

tail on a hot dish, strain the sauce over, and serve with boiled rice.

Time: from 2 to 3 hours.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

600 g Kangaroo fillet, trimmed

2 bn Of English spinach

12 Anchovy fillets

200 g Unsalted butter

1 ts Lemon juice

1 ts Black pepper freshly ground

1 ts Sea salt

Olive oil

"Skippy" isn’t something you make peanut sauce with in Oz. It’s an

Ozzie term for kangaroo… Naturally the first thing a non-Ozzie

(and probably more than one Ozzie) eater will ask about kangaroo

is++"What does it taste like?" This blurb from the accompanying

article gives a hint. And it don’t taste like chicken…

"Most people won’t have ever tasted kangaroo. It is a sweet,

strong-tasting meat, it’s texture and taste described as somewhere

between venison and liver…To eat kangaroo, you have to like game;

you have to like offal and you have to be a red meat eater…It’s a

very big, very strong-tasting meat."

Slice the kangaroo fillet into thin slices, three per serve. Brush

with olive oil and sprinkle lightly with black pepper. Remove stalks

from spinach and wash leaves thoroughly. Plunge into rapidly boiling

water for 30 seconds. Strain and immerse immediately in iced water

to stop the cooking process and maintain the green colour. When

cold, remove leaves from water and squeeze out as much liquid as

possible.

Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the

anchovies, lemon juice and a pinch of sea salt and pepper until

smooth.

Scrape out onto a piece of foil and form into a sausage shape.

Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or

grill plate until hot. Toss in the oiled meat slices and quickly

sear on each side. Do not turn until the first side is properly

sealed++this does not take very long++and don’t overcook. Remove

meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining butter, add the

squeezed spinach and the salt and pepper, and stir until the spinach

is hot. Divide the spinach into four portions, spoon onto the centre

of the plate, top with three escalopes. Slice the anchovy butter so

it begins to melt over the hot meat. Serve immediately.

Makes 4 servings.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

500 g Lamb loin

4 Cutlet bones

2 Mint leaves

1 Sprig each of rosemary,

Marjoram and parsley

1/2 Onion peeled

1 Egg

Salt and pepper to taste

4 Sheets puff pastry

400 ml Madeira sauce

Trim excess fat from lamb, cut into cubes. Mince meat with onion and

herbs through fine mincer plate. Add whole egg and mix together.

Season with salt and pepper and allow to stand in refrigerator. Using

puff pastry sheets cut pastry into a circle approx. 8 inches in

diameter. Form the lamb mixture into a patty, place the cleaned

cutlet bone into the patty and place in the centre of the puff

pastry. Drawn up the sides and squeeze the end pieces between

forefinger and thumb around the cutlet bone. For effect you may tie

the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on

to a lightly greased baking slide, egg wash and bake. Standard oven

15-20 mins. Serve immediately with madeira sauce on a warmed plate

with appropriate vegetable accompaniment.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

MMMMM—————-SOURCE: AUSTRALIAN GOURMET T———————

600 ea Emu fillets

2 ts Cardamom pods

1 tb Ground coriander

1/2 ts Five-berry mixture or mixed

-pink and green peppercorns,

Ground

3 ea Cloves of garlic

80 ea (1/3 cup) raspberry vinegar

750 ea (3 cups) good beef stock

1/2 ts Mustard seed oil

150 ea Riberries (available frozen

-from specialty food stores

-stocking Bush

Tucker products)

Trim any sinew or "silver" skin from fillets. Using a mortar and

pestle, pound cardamom pods to release seeds; discard pods. Add

coriander, berry mixture, garlic and vinegar and pound to a paste.

Spread over fillets, cover and stand at room temperature for 1-2

hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep

warm. Brush a cast-iron grill pan (with removable or ovenproof

handle) with mustard seed oil and heat on top of the stove until very

hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C

oven and bake for 5 minutes – no longer. Remove pan from oven,

transfer fillets to a warm plate and stand for 5 minutes, Add the

thawed riberries to reduced stock and bring to the boil. Serve meat

sliced thinly on the diagonal, with sauce spooned over. Note 1:

Five-berry mixture is black, white, pink, Jamaica and green

peppercorns, with coriander seeds, and is sold as such.

Category: Australian Recipes

Recipe ingredients and directions:

3 tb Butter

4 Shallots chopped

1 Green apple, peeled cored

-and diced

1 pn Dill

2 ts Mild curry powder

2 tb Plain flour

1 c Apple juice

1 lb Scallops

1 Banana sliced

1/2 lb Green prawns in bite sized

-pieces

1/2 c Cream

Salt to taste

Melt butter in saucepan, saute apple and shallots

until soft. Add curry powder and cook for a minute

longer. Stir in flour, add apple juice. Bring to boil,

stirring constantly. Add salt and dill, simmer for 5

minutes. Add prawns and scallops, cook until almost

tender, add banana 5 minutes before end of cooking

time. Stir in cream, heat through. Serve with fluffy

or fragrant rice.

NB In this as in many recipes I use evaporated skim

milk in lieu of the cream, and thicken if necessary.

Better for the arteries, with no great compromise in

taste or texture.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 damper

2 1/2 c Flour, self-raising

1 t Salt

1 t Butter

1 t Sugar

1 c Milk (or use about

-1/2 C of powdered milk

-and about 1 C water)

Preheat oven to 350 degrees F. Mix together the dry ingredients and the

butter. Add the liquid and mix well. Knead for about 5 minutes (if you

don’t know about kneading, look in a good cookery book with plenty of

pictures, it’s difficult to describe in words).

Shape into a flattened ball and place on a greased and floured baking sheet

or in a greased and floured round cake tin (I recommend the latter, about 7

or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a

Dutch oven if you are cooking in an open fire, and use your experience as

to cooking time.

Serve in moderately thick slices while still fairly hot. I’m told that

golden syrup (a treacle-like substance made as a by-product of cane sugar

refining) is the traditional thing to spread on it, and that goes well.

Jam is good, too.

NOTES:

* Bread as made by drovers in the outback — I don’t know how many of you

realize it, but there is a wealth of TV programmes about cooking from

around the world. We are lucky in that Australia’s SBS network (Special

Broadcasting Service "multi-cultural television") has a regular slot for

food and wine at a convenient time on Saturday evenings. Over the last

couple of years we have seen series on French, Indian, Chinese, English,

Vegetarian, Australian and Sri Lankan cookery, among others. If you’re

missing out, why not call your local station?

This recipe comes from a series called "Australian Tableland".

Traditionally, damper should be cooked in the coals of a camp fire, but the

temperature in an oven is much more consistent! This recipe has the

advantages of being simple and, with ordinary care, reliable.

: Difficulty: easy.

: Time: 10 minutes preparation, 30 minutes cooking.

: Precision: measure carefully.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

3 lg Mussels

1 c Water

1/2 ts Baby dried red chillies

15 Ghee

1 tb Grated fresh ginger

2 Cloves garlic, crushed

1 tb Chopped fresh lemon grass

2 Green shallots, chopped

-[scallions S.C.}

340 cn Coconut milk

1 tb Fish sauce

1 tb Brown sugar

150 Baby mushrooms, sliced

2 ts Plain flour

1 tb Water, extra

1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled mussels

in a white "curry" sauce along with slices of button mushrooms and

other goodies. The curry isn’t what we would normally think of as a

curry++ there isn’t any curry powder called for (though it would

probably be good).

1: Scrub mussels under cold running water; remove beards. Combine

mussels and water in large saucepan, cover, bring to boil, reduce

heat, simmer for 2 minutes, stirring occasionally. Drain mussels,

remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand

for 10 minutes; drain and chop chillies. Heat ghee in medium frying

pan, add chillies, ginger, garlic, lemon grass and shallots, stir

over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,

simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium

heat for 1 minute. Blend flour with extra water, stir into mushroom

mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated

through.

Serves 4.

NOTE: Recipe is best made just before serving. This recipe is not

suitable to freeze or microwave.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 servings

Text Only

Here, courtesy of Mark Herron in Sydney, is a series of recipes from

Downunder. These coconut recipes are from the Sydney Morning Herald

9/29/92 from a cooking column titled "Raw Materials" by Meryl

Constance. These are in an odd format, aside from being metric.

There are no ingredient lists or amounts leading the body of the

recipe. I considered listing the ingredients first, but++since I use

a non-standard format++ maybe someone with MM or one of the other

recipe programs would rather put them into that format. And no way

am I going to try to translate the metric measurements into American

ones. Some of you whiz-kids with recipe programs with that feature

conversions can tackle that. As you’ll see, these come from all over

the world, not just from Australia. Mark++gotta couple of question on

ingredients. The rabbit recipe below calls for both red and green

capsicums and birdseye chillies. I know what the latter are, but are

"capsicums" what we call green or red bell peppers up here? And I

*think* that what are referred to as "brown onions" are probably the

one’s with brownish skins that we call "yello onions" here.

And thanks for sending the papers over! I getting a kick out of not

only the recipes, but also the ads and articles. A nice peek into

Ozzie life.

This is a version of an old recipe from Barbados. You can use light

or dark rum. One of the ingredients is simple syrup which is made by

dissolving 4 parts (any measure) sugar in 3 parts of water. If you

can’t find a fresh young coconut, the chilled drinks cabinet in many

Asian food stores contains young coconut juice, which has been frozen

in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml

simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or

stir with ice cubes and strain into a tall glass. Garnish with a

lime leaf.

Serves 1 (lavishly).

Category: Australian Recipes

Recipe ingredients and directions:

2 c Sugar

1/2 c Milk

6 oz Dessicated coconut

1 pinch Cream of tartar

1 drop Red food coloring — optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of

tartar. Bring to boil and boil 5 mins. Remove from heat and stir until

mixture begins to thicken and turn white. Add coconut. Turn onto greased

square pan. Cool and slice into squares. Optional: Pour a drop of red

food coloring into 1/2 ot the mixture to achieve a pink color. Pour this

mixture on top of the white mixture.

Category: Australian Recipes

Recipe ingredients and directions:

3 Cups all-purpose flour

3 Teaspoons double acting baking powder

1 Teaspoon salt

2 Teaspoons sugar

1 Tablespoon red chiles, such as piquins or jalapenos,

24 Ounces beer

Preheat oven to 350 F.

Mix all the ingredients together until well combined. Spoon the mixture

into a greased bread pan and smooth the top.

Bake for 1 hour, or until golden brown and the loaf appears done. Cool on a

rack.

Category: Australian Recipes

Recipe ingredients and directions:

4 lg Chicken fillets

—–CRUMB TOPPING—–

1 c Bread crumbs, fresh

1/3 c Parmesan, grated

1 tb Parsley, chopped

1/4 lb Bacon

3 oz Butter

2 Garlic cloves

2 ts Worcestershire sauce

1/2 ts Mustard, dry

—–BASIL SAUCE—–

1/2 c Oil

1/4 c White vinegar

1 Garlic clove, crushed

1/2 c Cream

1 Egg yolk

1 c Basil leaves (fresh),

-finely chopped

Preheat oven to 375 degrees F. Combine bread crumbs,

cheese and parsley. Saute chopped bacon and drain on

absorbent paper. Add the bacon to the bread crumb

mix. This is the crumb topping for the chicken.

In a pan, melt the butter, then add the crushed

garlic, Worcestershire sauce and mustard. Mix and heat

through. Coat the chicken fillets with the butter

mixture by dipping them in the saucepan. Arrange in a

shallow, ovenproof dish. Press the bread crumb mixture

on top of the chicken pieces to provide a crumb

topping. Bake uncovered for 20 to 25 minutes.

While the chicken cooks, make the basil sauce: in a

saucepan combine all sauce ingredients except the egg

yolk. Stir until heated and then add the egg yolk,

stirring until thickened. Do not boil. Pour the hot

sauce over the chicken pieces just before serving.

NOTES:

* Oven-baked chicken pieces with basil sauce — This

recipe came originally from "The Australian Women’s

Weekly Dinner Party Cookbook No. 2," available at an

Australian news agent near you.

* The sauce sounds unusual but tastes great. The

fresh basil gives it a good green colour. Serve with

green, vegetables, such as beans and snow peas, or a

leafy green salad for a colour-coordinated dinner.

* The finer the ingredients in the topping the better

will be its effect.

: Difficulty: moderate.

: Time: 30 minutes preparation, 25 minutes cooking.

: Precision: approximate measurement OK.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 4 servings

600 g Kangaroo fillet, trimmed

-and cubed

2 ts Coriander seeds, roasted

-and ground

1 ts Black pepper, freshly ground

2 md Eggplants

1 ts Garlic cloves, minced

25 ML lemon juice

1 tb Tahini

1/2 ts Sea salt

50 g Yoghurt, plain

2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black

pepper, coating lightly. Skewer meat and put on an oiled tray until

ready to cook. Grill the eggplants until skins are black and

blistered. Cool slightly and skin them while still warm. Squeeze out

the bitter juices. Mash the flesh with a large fork gradually adding

the garlic, lemon juice, tahini, sea salt, parsley and yoghurt.

Grill the kebabs under (or over) high heat, brushing with oil to keep

moist being careful not to toughen the meat. Spoon the eggplant

puree onto the plates. Remove skewers and pile the meat cubes onto

the puree. Serve immediately.

Makes 4 servings.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 6 servings

600 g Kangaroo fillet, trimmed and

-cubed

2 ts Coriander seeds, roasted and

-ground

1 ts Black pepper, freshly ground

2 Medium-sized eggplants

1 ts Garlic cloves, minced

25 ml Lemon juice

1 tb Tahini

1/2 ts Sea salt

50 g Yoghurt, plain

2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black

pepper, coating lightly. Skewer meat and put on an oiled tray until

ready to cook. Grill the eggplants until skins are black and

blistered. Cool slightly and skin them while still warm. Squeeze out

the bitter juices. Mash the flesh with a large fork gradually adding

the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill

the kebabs under (or over) high heat, brushing with oil to keep moist

being careful not to toughen the meat. Spoon the eggplant puree onto

the plates. Remove skewers and pile the meat cubes onto the puree.

Serve immediately.

Category: Australian Recipes

Recipe ingredients and directions:

1 lb Ground beef – lean

1 lb Sausage stuffing

1 c Breadcrumbs – fine

2 Onions – medium, chopped fin

1 tb Curry powder

1/2 c Water

Salt and pepper to taste

1 tb Parsley – chopped

1 Egg – beaten

1 Garlic clove – crushed

1/2 c Milk

—–SAUCE—–

1 Onion – chopped very fine

1/4 c Water

1/2 c Ketchup

1/4 c Dry red wine OR beef stock

1/4 c Worcestershire sauce – Lea &

2 tb Vinegar

1 tb Instant coffee

1/4 c Brown sugar – packed

1 oz Margarine

2 ts Lemon juice

LOAF: Combine meats, breadcrumbs, onions, salt,

pepper, garlic, parsley, curry and egg in large bowl.

Mix well. Mix milk and water and add to meat mixture a

little at a time until smooth but firm. Shape into

loaf and put into greased baking pan. Bake 30 minutes

at 375F. SAUCE: Saute onions in margarine until golden

and add all other ingredients. Bring slowly to a boil,

lower heat and simmer 10 to 15 minutes. (great with

ribs or chicken). After loaf has cooked for 30

minutes, pour half of the sauce over the meat, return

to oven and bake 45 minutes more, basting often with

remaining sauce. Serve loaf hot in thick slices with

remaining sauce. Also makes great sandwiches.

Category: Australian Recipes

Recipe ingredients and directions:

2 Ripe bananas

100 g Self-raising flour

1/2 ts Castor sugar

1/2 ts Lemon juice

100 g Castor sugar

1 t Cinnamon

1 c Oil for frying

Strawberry or rasberry jam

Mash bananas with 100 g of castor sugar and lemon

juice, add flour and mix to a thick paste.

Heat oil in a small pan to smoking point, then turn

heat to low. Use 2 teaspoons to push one teaspoon of

dough into the oil, doing no more than 6 at a time.

Turn puffs over and keep turning for 2 minutes. Remove

with a slotted spoon, drain and roll in cinnamon and

sugar.

Serve with jam.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 6 servings

1 c Dates (180g) — pitted and

Chopped

1 ts Bicarbonate of soda

1 c Boiling water

2 tb Butter

1 c Soft brown sugar

2 Eggs

1 1/2 c Self-raising flour-sifted

Toffee Sauce:

1 c Soft brown sugar

3/4 c Light whipping cream.

1/2 ts Vanilla

2 tb Butter

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on

top and leave to stand. Cream butter and sugar until pale, then add

eggs one at a time, heating well after each addition. Gently fold in

sifted flour, stir in the date mixture, and pour into a lightly

buttered 18cm or 7" square or round cake tin. Bake in a preheated

oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.

Combine sugar, cream, vanilla essence and butter in a saucepan, bring

to the boil, stirring, and simmer for five minutes. Set aside until

ready to serve, then quickly reheat when needed. Cut pudding into

squares and place each square in the centre of a warm dinner plate.

Pour hot toffee sauce over each square and serve with fresh cream.

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1/2 c Butter, room temperature

-cut into eight pieces

Plus extra to butter pan

1 1/4 c Chopped pitted dates

1 ts Baking soda

1/4 c Granulated sugar

2 ea Eggs

1 1/4 c All purpose flour

1/2 ts Salt

1/2 ts Vanilla

1 3/4 ts Baking powder

MMMMM———————–CARAMEL SAUCE—————————-

1/2 c Butter

1/4 c Whipping cream

1/2 c Firm packed brown sugar PLUS

1 tb Firm packed brown sugar

1/2 ts Vanilla

This Australian recipe, a very moist cake, not what we’d call a

pudding, has taken Down Under by storm. you’ll find it on restaurant

and dinner party menus across that country. This version was printed

recently by the New York times.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round

baking pan withsides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).

Bring to a boil, reduce to simmer and cook for 3 minutes. Add the

baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs

one at a time. Gently mix in the flour, salt and vanilla. Stowly stir

in the baking powder and 1/4 cup of the liquid from cooking the

dates, until the cake mixture resembles thick pancake batter. Drain

off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown

sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3

minutes.

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.

Serve the rest of the sauce separately.

Makes 10 servings

Category: Australian Recipes

Recipe ingredients and directions:

Yield: 8 servings

1/2 c (1 stick) butter,melted 3 lg Garlic cloves,crushed

1/4 c Olive oil 1 tb Minced shallot

1/4 c Minced fresh herbs Salt and pepper,freshly

-(parsley,thyme and -ground

-cilantro) 1 1/2 lb medium large

3 tb Fresh lemon juice -shrimp,unpeeled

Spinach leaves Lemon slices

Combine first 8 ingredients in large bowl.Mix in shrimp.Marinate at room

temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.

Prepare barbecue with medium hot coals.Thread shrimp on narrow

skewers.Grill until just opaque,about 2 minutes per side.Line platter with

spinach.Arrange skewers on platter.Garnish with lemon and serve. Makes 8

servings.

Category: Australian Recipes