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| Recipes: Australia |
| Australian Meat Pies with Tomato Sauce 1 tablespoon oil 2 rashers bacon, finely chopped 1 medium onion, finely chopped 1 clove garlic, crushed 1 pound beef mince (we used ground turkey) 2 tablespoons flour 2 teaspoons dry mustard powder 1/4 cup tomato sauce 1 tablespoon Worcestershire sauce 2 cups beef stock 1/2 teaspoon dried mixed herbs 4 sheets ready-rolled shortrust pastry 1 egg yolk, lightly beaten 4 sheets ready-rolled puff pastry extra tomato sauce for serving Preheat oven to 400º. Heat oil in pan, add bacon, onion and garlic; stir over medium heat for 3 minutes. Add beef to pan, stir over high heat for 3 minutes or until meat is well browned. Add flour and mustard powder; stir 1 minute. Add tomato and Worcestershire sauces, stock and mixed herbs. Bring to boil, reduce heat. Simmer uncovered, 5 minutes or until mixture has rediced and thickened, stirring occasionally. Allow mixture to cool. Using a plate or bowl as a guide, cut shortcrust pastry into eight 14 cm diameter circles. Line eight 11 cm pie tins. Divide cooled filling evenly into pastry shells. Brush around pastry rim with beaten yolks. Using a plate as a guide, cut puff pastry into eight 12 cm diameter circles. Place over tops of pies, press edges to seal, trim pastry edges. Decorate with left-over pastry pieces if desired. Brush tops with yolk. Using a sharp knife, make 2 small slits in top of each pie. Place tins on a baking tray, bake 15 minutes or until golden. Serve hot pies with extra tomato sauce. Source: "Little Aussie Cookbook" Serving Ideas : May be served with mashed potato or deep-fried chips. |
| Aussie Sausage Rolls 1 1/4 pounds bulk pork sausage 1 medium onion, finely chopped 2 teaspoons chives, snipped 1/2 teaspoon basil 2 cloves garlic, minced 1 teaspoon paprika, divided 1/4 teaspoon pepper 1 package frozen puff pastry (17.3 oz.), thawed In a bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11x10 1/2 inch rectangle. Cut widthwise into 3 1/2 inch strips. Spread 1/2 cup sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20 - 25 minutes or until golden brown. Yield: 3 dozen. NOTES : Can be made ahead and frozen. |
| Barbecued King Prawns 1 1/4 kilograms green king prawns 1/4 cup fresh parsley sprigs 1/4 cup oil 2 tablespoons barbecue sauce 2 tablespoons lemon juice 1 tablespoon honey 2 cloves garlic, crushed 2 tablespoons chopped fresh chives Peel king prawns leaving tails intact; devein. Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives. Add prawns, stir until combined. Cover; refrigerate at least 4 hours or overnight. Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once. If preferred, prawns can be cooked under a preheated grill or in a shallow pan over high heat. Description: "A wonderful lunch served with a sliced fresh bread stick and green salad." Source: "Little Aussie Cookbook" NOTES : "Green" prawns means "raw" shrimp. |
| Australian Damper 2 cup self-rising flour 1/2 tsp salt 2 tsp. sugar 3 Tbs. butter 1 cup milk Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped. Description: "This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many version as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire." |
| Lamingtons 1 cup softened butter 3/4 cup sugar 2 eggs 6 Tbs. milk 1 tsp. vanilla extract 1 cup self-rising flour Icing: 1/2 cup powdered sugar 1 Tbs. cocoa powder 2 Tbs. warm water 2 Tbs. coconut flakes Put the butter and sugar in a bowl. Beat them together with a wooden spoon until thick and creamy. Beat the eggs, then add them to the butter mixture bit by bit. Stir in the milk, and vanilla. Sift the flour into a bowl. Fold it gently into the cake mixture with a metal spoon. Do not beat it. Grease and line the cake pan. Pour in the mixture and smooth the top with a knife. Bake the cake at 325º for 20-25 minutes, until it is a golden brown. Take it out of the oven and let it cool a little. Cut the cake into 3" squares. Use a spatula to lift them onto a wire rack. Leave them to cool. Sift the powdered sugar and cocoa powder into a small bowl. Add the water, to make smooth runny icing. Spread the icing on the top of each square. Sprinkle a little cococut over each one. Description: "These coconut and chocolate cakes, named after a politician, Bruce Lamington, are very popular in Australia." Source: "the Usborne Children's World Cookbook" NOTES : Regarding lamingtons, in Australia they are still very popular, and although they may have been adopted from England, they are associated with Australia frequently and every school in Australia makes lamingtons for fundraisers all the time. |