Today's Modern Recipes
Australian Emu
The Emu is Australia's largest bird measuring up to three metres in height and living in most parts of Australia. They survive on grasses, fruits, insects, etc. and lay on an average 10-15 eggs per season which the male bird will incubate. The Emu is flightless and relies on it's running speed and sharp forward facing toed feet to defend itself.
The Recipes
Re-Edited & Updated December 9/07
Helpers
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
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Apricot and Banana Crumble
Ingredients
185g dried apricots
6 large bananas sliced
1/2 teaspoon ground coriander
1 1/2 cups plain flour
90g butter
1/3 cup sugar.
Method
Soak the apricots in water to cover for 2 hours. Drain and chop them. Put the apricots and bananas in a baking dish and sprinkle with the coriander. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Sprinkle this crumble topping over the fruit. Cook in a preheated moderately hot oven, 200C (400F) for 45 minutes or until the topping is golden brown. Serve with cream. Serves 6.
Mexican Pot Roast
Ingredients
375-500g chuck roast or lean stewing steak
Vegetable oil
1 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon chilli powder
1/8 teaspoon ground cumin
2 x 400g cans tomatoes
1 large onion, chopped
1/2 green pepper, chopped
1 or 2 carrots, sliced.
Method
Brown meat in a little oil. Add water, seasonings and vegetables. Cover and simmer for 11/2 to 2 hours. Remove cover, cut meat into bite-size pieces and simmer for additional 30 minutes until thickened. Serves 4.
Chicken with Curry Glaze
Ingredients
2 1/5kg chickens cut up
6 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon ginger powder
190g butter
Curry Glaze (optional).
Method
Shake pieces of chicken in a bag with the flour, salt and ginger. Melt the butter in a baking dish and roll chicken in butter, coating well. Arrange skin side up in a single layer and bake uncovered for 20 minutes at 200C (400F). Turn chicken, brush with more butter and bake another 20 minutes. Brush chicken with glaze and bake an additional 20 minutes until golden. Serve with rice. Serves 6 to 8.
Curry Glaze
Ingredients
6 slices bacon
1 medium apple, peeled and diced
2 tablespoons flour
1 tablespoon curry powder
1 tablespoon sugar
1 cup strong beef stock
2 tablespoons bottled tomato sauce
2 tablespoons lemon juice.
Method
Dice bacon and fry gently until brown. Drain bacon. Add remaining ingredients and cook over medium heat, stirring constantly until thickened.
Who do we thank for our growing gardens of fruit and vegetables, God or Mother Nature? E. Jason Brennan
Spiced Beef and Vegetables
Ingredients
1 large boneless chuck steak, cut in 2.5cm cubes
1/2 cup flour
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons vegetable oil
1 cup chopped onion
6 cups water, Garni (1 clove and 1 teaspoon pickling spice in cloth)
3 cups drained, canned tomatoes
2 cups diced carrots
1 cup sliced celery
3 cups diced potatoes
1 cup green peas
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons cornflour blended with 1/4 cup cold water.
Method
Dredge beef cubes in mixture of flour, salt, pepper and paprika. Brown in fat on all sides in large heavy saucepan. Add water and bouquet garni. Simmer, covered for 30 minutes. Add vegetables and seasonings. Simmer, uncovered, for 30 minutes or until done. Blend some of the hot gravy into the cornflour mixture and stir into stew until thick. Serves 8 to 10.
Apple Pancake
Ingredients
1 apple
80g butter
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 cup biscuit mix
2/3 cup milk
1 egg
1 tablespoon sugar.
Method
Core apple; do not peel. Cut into 12 slices. Melt butter in a large frying pan. Stir in cinnamon, 2 tablespoons sugar and apple slices; sauté until tender. Combine biscuit mix, milk, egg and remaining sugar until just moistened. Pour over apple slices. Turn heat to low ad cook 10 minutes until surface of pancake looks dull. Place under griller for a couple of minutes until lightly browned. To serve, turn upside down on plate and pass extra butter and syrup. Serves 2 to 4.
Tuna Oriental
Ingredients
1x450g can pineapple pieces
2 packets sweet and sour sauce mix
1 medium green pepper
2 stalks celery, sliced (optional)
2 185g cans tuna
1 305g can bamboo shoots
1 305g can sliced water chestnuts.
Method
15 minutes before serving, drain pineapple and set aside pieces. Add enough water to juice to make 2 cups liquid. In saucepan heat sauce mix and juice until thickened, stirring occasionally. Add green pepper and celery and cook 5 minutes. Add tuna and pineapple pieces, bamboo shoots and water chestnuts; cook until thoroughly heated. Serve with rice. Makes 4 servings.
Herbed Trout Bake
Ingredients
500g fresh or partially thawed frozen trout fillets
1/4 cup chopped onion
1 small clove garlic minced
40g butter
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/4 teaspoon salt
Dash of pepper
1/4 cup cornflake crumbs.
Method
Place fillets in greased baking dish. In frying pan, sauté onion and garlic in butter until tender; stir in seasonings, simmer 1 minute. Spread onion mixture over fish and top with cornflake crumbs. Bake in a 240C (475 deg F) oven 10 to 12 minutes or until fish flakes easily with a fork. Serves 4.
Carrot and Parsnip Soup
Ingredients
30g butter
1kg chopped carrots
500g parsnips, cored and chopped
2 x 440g cans consommé
Grated nutmeg
Salt and pepper
2/3 cup milk or single cream
Croutons to garnish.
Method
Melt the butter in a saucepan. Add the carrots, parsnips and onion and fry, stirring occasionally, for 10 minutes. Add the consommé and bring to the boil. Cover and simmer for 30 minutes or until the vegetables are very tender. Allow to cool slightly, then puree the soup in an electric blender or rub through a sieve. Return to the saucepan and season to taste with nutmeg, salt and pepper. Bring to the boil, stirring then remove from the heat and stir in the milk or cream. Serve at once, garnished with croutons. Serves 6 to 8.
Honey Curry Chicken
Ingredients
90g butter
1/2 cup clear honey
1 1/2 teaspoons mild curry powder
4 tablespoons German mustard
salt and pepper
8 chicken breasts, skinned
Method
Melt the butter in a saucepan and stir in the honey, curry powder, mustard and salt and pepper to taste. Cook, stirring until well blended. Arrange the chicken breasts in a roasting tin in one layer and pour over the honey mixture. Turn the chicken breasts to coat on all sides. Roast in a preheated moderately hot oven, 190C (375F) for 45 minutes or until the chicken is cooked through, turning the chicken halfway through cooking. Serves 4.
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Apricot Honey Duckling
Ingredients
1x2kg oven-ready duckling
1 cup apricot jam
1/2 cup clear honey
2 tablespoons brandy
Watercress to garnish.
Method
Truss the duckling and prick the breast all over. Place on a rack in a roasting pan and roast in a preheated moderate oven, 180C (350F), for about 1 1/2 hours or until the duckling is nearly cooked. Mix together the jam, honey and brandy. Pour off all the fat from the roasting pan and place the duckling in the pan, without the rack. Coat the duckling with the apricot mixture. Raise the oven temperature to hot, 230C (450F) and roast the duckling for a further 10 to 15 minutes or until the glaze caramelizes. Serve garnished with water cress. Serves 4.
Berry Nut Bread
Ingredients
2 cups plain flour
1 1/4 cups caster sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
60g butter
1 tablespoon grated orange rind
1/2 cup orange juice
1/2 cup chopped walnuts
250g fresh raspberries or blackberries.
Method
Sift the flour, sugar, baking powder, soda and salt into a mixing bowl. Rub in the butter thoroughly, then beat in the orange rind and juice and egg. Fold in the nuts and berries. Pour the batter into a greased 1kg loaf tin. Bake in a preheated moderate oven, 180C (350F), for 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin.
Pork and Bean Bake
Ingredients
2 x 440g cans baked beans
3/4 cup brown sugar
6 pork sparerib chips
salt and pepper
French mustard
4 tablespoons tomato ketchup or sauce.
Method
Mix together the baked beans and half the sugar and pour into a wide shallow baking dish. Arrange the chops on the beans, in one layer, pressing them down slightly. Sprinkle each chop with salt and pepper, then spread lightly with mustard. Scatter over the rest of the brown sugar and top each chop with a tablespoon of ketchup. Bake in a preheated moderate oven, 160C (325F), for 1 1/2 hours or until the chops are cooked through.
Caramel Dream Cakes
Ingredients
1 x 69g packet butterscotch dessert mix
2 large bananas, sliced
250g vanilla caramels
2/3cup evaporated milk
1 sponge cake cut into 6 wedges.
Method
Make the dessert according to the directions on the packet. Fold in the bananas and chill. Meanwhile, put the caramels and milk in a saucepan and heat gently, stirring, until the caramels have melted. Put the sponge wedges on six individual plates and top with the banana mixture. Pour over the caramel sauce and serve.
Chicken with Herb Spaghetti
Ingredients
125g butter or margarine, melted
1/2 cup parsley sprigs
2 cloves garlic, halved
Salt
1/8 teaspoon pepper
1 teaspoon basil leaves
1/2 teaspoon oregano leaves
2 tablespoons vegetable oil
1 tablespoon lemon juice
1kg chicken pieces
250g spaghetti
3.5 litres boiling water
Parsley sprigs.
Method
Place butter, parsley, garlic, 1/2 teaspoon salt, pepper, basil, and oregano leaves in blender. Cover; blend at high speed until parsley is finely chopped. Set 3 tablespoons of herb mixture aside for chicken and use the rest to toss with spaghetti. Using a fork, beat together oil and lemon juice. Brush chicken pieces with mixture. Sprinkle with salt and pepper. Grill an additional 25 minutes. Brush each side of chicken with herb mixture during last 4 minutes of grilling. Prepare spaghetti about 15 minutes before chicken is done. Add spaghetti and 1 tablespoon salt to rapidly boiling water. Cook uncovered until tender, stirring occasionally. Drain. Place spaghetti onto warm serving dish, toss with prepared herb mixture. Place chicken around edge of platter; garnish with parsley sprigs. 4 to 6 servings.
Agneau Grille
Ingredients
8 lamb chops, trim fat
1/2 teaspoon garlic powder
1 tablespoon rosemary
1 teaspoon salt
1/2 teaspoon pepper.
Method
Crush together garlic powder, rosemary, salt and pepper. Press a little into each chop. Let stand 30 minutes. Grill 5 minutes on each side. Makes 4 servings.
Dried Fruit and Melon Compote
Ingredients
15 dried figs, chopped
15 dried dates, stoned and chopped
60g blanched hazelnuts
1/3 cup blanched almonds
1/2 cup clear honey
4 tablespoons Kirsch
1 large honeydew melon, halved and seeded.
Method
Mix together the figs, dates, nuts, honey and Kirsch in a serving dish. Leave to soak for 3 hours, stirring occasionally. Cut the melon flesh into balls using a melon baller, or cut into cubes. Add to the fruit mixture and stir well. Chill for about 1 hour before serving with cream. Serves 6.
Chicken Stuffed Ham Rolls
Ingredients
500g cooked chicken meat, diced
2/3 cup mayonnaise
1/2 cup chopped parsley
1/2 cup chopped celery leaves
12 black olives, stoned and finely chopped
1 large green pepper, cored, seeded and finely chopped
Salt and pepper
16 slices of cooked ham
1 lettuce.
Method
Mix together the chicken, mayonnaise, parsley, celery leaves, olives, green pepper and salt and pepper to taste. Spread on the ham slices and roll up. Arrange on a serving platter lined with lettuce leaves.
Peach Delight
Ingredients
2 peaches
1 teaspoon lemon juice
3 tablespoons sugar
1/2 cup cream
2 teaspoons sugar
1/2 teaspoon vanilla essence
1 sponge cake, about 20cm in diameter, cut in small squares.
Method
Peel and slice peaches. Add lemon juice and 3 tablespoons sugar. Let stand while preparing other ingredients. Whip cream, add 2 teaspoons sugar and vanilla. Fold together cake pieces, whipped cream and peaches.
Tarragon Egg Puffs
Ingredients
2 streaky bacon rashers, derinded and finely diced
4 hard-boiled eggs, finely chopped
2 tablespoons cream
1 teaspoon tarragon vinegar
1 teaspoon dried tarragon
40 small savoury biscuits
Mayonnaise.
Method
Fry the bacon in its own fat until it is crisp. Drain on kitchen paper. Mix together the eggs, bacon, cream, vinegar and tarragon. Chill until firm. Spread the mixture onto the savoury biscuits and top each with a thin layer of mayonnaise. Grill for about 1 minute or until the tops are lightly browned. Serve immediately. Makes about 40 puffs.
Apple and Date Dip
Ingredients
250g cream cheese
2 red-skinned apples, cored and grated
12 dates, stoned and finely chopped
Milk
Apple and date slices for garnish.
Method
Beat together the cream cheese, apples and dates and add enough milk to give a dipping consistency. Cover and chill for at least 2 hours before serving. Serve garnished with apple and date slices. Serves 6 to 8.
Dill Cheese Dip
Ingredients
125g cottage cheese
125g cream cheese
1/2 onion grated
6 pimiento-stuffed green olives, chopped
1/2 teaspoon dried dill
Salt
Cream
Chopped dill or chives to garnish.
Method
Beat together the cheeses, onion, olives, dill and salt to taste. Add enough cream to give the mixture a dipping consistency. Serve garnished with dill or chives. Serves 6.
Devilled Eggs
Ingredients
12 hard-boiled eggs, finely chopped
2 teaspoons minced onion
4 streaky bacon rashes, derinded, fried until crisp and crumbled
1/2 teaspoon dry mustard
1/2 cup mayonnaise
Dash of Tabasco sauce
Salt and pepper
1 cup grated Cheddar cheese
Watercress to garnish.
Method
Mix together the eggs, onion, bacon, mustard, mayonnaise, Tabasco and salt and pepper to taste. Divide the mixture into 14 portions and shape each into an 'egg'. Coat with the grated cheese. Chill the devilled eggs before serving, on a platter garnished with watercress. Makes 14.
Baked Orange Cheesecake
Ingredients
250g Nice biscuits, crushed
250g butter melter
3 x 250g packets of cream cheese
1 1/4 cups caster sugar
3 eggs beaten
1/2 teaspoon orange-flower water
1 x 310g can mandarin segments, drained.
Method
Mix together the crushed biscuits and half the butter. Use to line the bottom and sides of a 25cm flan tin with a removable base. Chill while preparing the filling. Beat together the cream cheese, sugar, eggs and orange-flower water and remaining melted butter. Pour into the crumb crust. Bake in the centre of a preheated hot oven 230C (450F) for 15 minutes. Cool completely. Just before serving decorate with the mandarin segments.
Peanut Crispy Bars
Ingredients
4 cups Rice Bubbles
1 1/2 cups salted peanuts
1/2 cup sugar
1/2 cup golden syrup
3 tablespoons peanut butter
1/2 teaspoon vanilla essence.
Method
Mix together the cereal and peanuts. Put the sugar and syrup in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and stir in the peanut butter and vanilla. Fold in the cereal mixture. Pour into a greased 20cm square baking tin and press into the corners. Cool, then cut into bars.
Zucchini Quiche
Ingredients
Shortcrust Pastry
2 cups plain flour
Pinch of salt
60g butter
60g lard
Water to mix
Shortcrust Pastry Method
Sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Stir in sufficient water to make a fairly stiff dough. Knead lightly, then cover and chill for 30 minutes. Roll out dough and use to line a 23cm quiche dish.
Filling
45g butter
750g zucchini, sliced
2/3 cup grated Gruyere cheese
3 eggs
2/3 cup cream
Salt and pepper.
Method
Melt the butter in a frying pan. Add the zucchini and fry until almost tender. Drain on kitchen paper and arrange in the pastry case, cut sides up. Sprinkle with cheese. Beat together the eggs, cream and salt and pepper to taste and pour into the pastry case. Bake in a preheated moderately hot oven 200C (400F) for 35 minutes or until the pastry is golden and the filling is set. Allow to cool, then cover with foil.
Marinated Redcurrant Chicken
Ingredients
1/4 cup redcurrant jelly
3 tablespoons lemon juice
3 tablespoons oil
3 tablespoons chicken stock
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Salt and pepper
4 or
8 chicken pieces.
Method
Melt the jelly in a saucepan. Stir in the lemon juice, oil, stock, mustard, Worcestershire sauce and salt and pepper to taste. Arrange the chicken pieces in a shallow dish in one layer and pour over the jelly mixture. Cover and leave to marinate overnight. Drain the chicken pieces, reserving the marinade, and place on the barbecue grid, about 15cm above the coals. Cook for about 40 minutes or until the chicken is cooked through, turning frequently and basting with the reserved marinade.
Spicy Fruit Kebabs
Ingredients
2 oranges
2 red-skinned apples
2 bananas
16 pineapple chunks, fresh or caned
125g butter
2 tablespoons sugar
1 teaspoon ground allspice or coriander.
Method
Cut each orange into 4 thick slices and halve each slice. Core the apples and cut each into 4 wedges. Cut each banana into 4 thick slices. Thread 2 orange pieces, 1 apple wedge, 1 banana slice and 2 pineapple chunks onto each of 8 skewers. Melt the butter in a saucepan on the side of the barbecue. Stir in sugar and spice. Place the fruit kebabs on the barbecue grid, about 15cm above the heat. Brush with the spice butter and cook for about 5 minutes, basting frequently, and turning to brown on all sides.
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