Recipes below have been supplied by our various friends and relations.
EXCHANGE A LINK WITH OLD AUSSIE FOOD RECIPES
Hot Chicken Salad
Ingredients
2 cups diced cooked chicken
1/2 cup chopped almonds
1 cup mayonnaise
2 tablespoons lemon juice
2 large stalks celery, thinly sliced
1 tablespoon finely chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1 cup soft fresh breadcrumbs
15g butter or margarine, melted
1/2 cup grated Swiss cheese
Method
Preheat the oven to 180 C. Combine the chicken, almonds, mayonnaise, lemon juice, celery, onion, salt and pepper in a bowl. Place the mixture in an ungreased 1 litre casserole dish. Combine the breadcrumbs with the melted butter. Top the casserole with the buttered breadcrumbs and sprinkle with the cheese. Bake, uncovered, for 15 minutes.
Curried Mince Pie
Mince Ingredients
Add your selected diced vegetables if required.
15 ml oil
2 onions, sliced into rings
15 ml curry powder
2 ml ground cumin seed
500 g mince
salt
pepper
1 apple, grated
10 ml apricot jam
Pastry Ingredients
220 g flour
7 ml baking powder
2 ml salt
7 ml quality curry powder
70 g margarine
100 ml milk
Filling Ingredients
50 g margarine
50 ml chutney
30 g sultanas
25 ml coconut
Method
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Heat the oil in a pan and sauté the onion until soft. Add the seasonings and sauté for another minute. Add the mince and brown it. Season to taste with salt and pepper. Add the apple and apricot jam and cook through. Add extra water if necessary. Transfer to the prepared ovenproof dish. Sift the cake flour, baking powder, salt and curry powder together in a mixing bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add just enough milk to form a stiff dough. Roll out the dough on a lightly floured surface until it is about 7 mm thick. Combine all the ingredients for the filling and spread over the rolled out dough. Roll the dough up lengthwise and cut into 1 cm slices. Arrange on top of the meat mixture and bake for about 40 minutes or until the pastry slices are cooked through and golden brown. Serves 4-6.
Peanut Butter Cupcakes
Ingredients
3 oz butter
1/2 cup crunchy peanut butter
1 1/2 cups brown sugar, lightly packed
1 teaspoon vanilla essence
2 eggs
2 cups self raising flour
1/2 teaspoon salt
1 cup milk
Method
Grease muffin tins and set the oven to 190 degrees C. Beat the butter and peanut butter together, then gradually add the sugar and beat until light. Stir in the vanilla, then the eggs one at a time. Sift the flour with the salt and add alternately with the milk. Spoon into the tins, filling half full, and bake for 20 minutes. Cool in tins for a minute and then turn out onto a rack.
Pumpkin Spice Cake
Ingredients
4 oz butter, softened
1 1/4 cups sugar
2 eggs
2 1/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup milk
1 cup cooked, drained and mashed pumpkin
1/2 teaspoon bicarbonate of soda
1/2 cup chopped walnuts
Caramel Frosting
4 oz butter
1 cup brown sugar, firmly packed
1/4 cup hot milk
3 cups icing sugar, sifted
Method
Grease a rectangular cake tin about 13 x 9 inches and line the base with greased greaseproof paper. Set the oven at 180 degrees C. Cream the butter and sugar together until light and fluffy, and then beat in the eggs one at a time. Sift together the flour, salt and spices. In another bowl, combine the milk with the pumpkin and bicarbonate of soda. Add the flour and pumpkin mixtures alternating to the creamed mixture, beginning and ending with the flour. Stir in the nuts. Turn into the prepared tin and bake in a moderate oven for 50 to 55 minutes. Cool in the tin for a few minutes, then turn onto a rack to finish cooling. For the caramel frosting melt the butter in a saucepan, add the brown sugar and stir until boiling. Turn the heat down and continue cooking and stirring for 1 minute or until slightly thickened. Cool for 15 minutes, then add the hot milk and beat until smooth. Stir in enough icing sugar to give a spreading consistency and use to frost the cold cake.
New Potatoes with Shallots
Ingredients
750g small new potatoes, scrubbed but not peeled.
1 teaspoon salt
30g butter or margarine
Grated rind of 1 lemon
Juice 1/2 lemon
1/4 cup thinly sliced shallots (green part only)
Method
Place the potatoes in a saucepan with water to cover. Add the salt and bring to the boil. Cook the potatoes for 15 to 20 minutes, depending on their size, until tender and then drain. Add the butter, lemon rind and lemon juice, and stir well until the potatoes are glazed. Sprinkle with shallots and serve.
Beef and Sweet Potato Stew
Ingredients
2 cups beef stock
375g lean minced beef
2 medium sized sweet potatoes, peeled and cut into 1 cm cubes
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
Pinch cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
2 tablespoons tomato paste
Method
Bring the beef stock to the boil in a 2-litre saucepan. Add the beef, cover and boil for 3 minutes, stirring frequently to break up any large lumps. Add the sweet potato, onion, garlic, cayenne pepper, thyme, marjoram and tomato paste. Reduce the heat, cover and simmer for 15 minutes or until the potatoes are tender. Serve with green vegetables or a salad.
Pork Chops in Spicy Tomato Sauce
Ingredients
4 pork chops, about 2cm thick
1/2 cup dry red or white wine
15g butter or margarine
1 tablespoon olive or vegetable oil
1 can (425g) tomato puree
1/4 cup water
3 tablespoons chopped parsley
2 cloves garlic, peeled and finely chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
Method
Heat the butter and oil in a large heavy frying pan. Add the pork chops, cook uncovered, for 4 minutes on each side, or until browned. Pour off all but 1 tablespoon of fat. Add the wine, and boil uncovered for 1 minute or until reduced by half. Stir in the tomato puree, water, parsley, garlic, rosemary and basil. Reduce the heat, cover and simmer for 30 minutes, or until the chops are tender and cooked through. Check occasionally and add a bit of water if the sauces seems too thick.
Egg and Sausage Frittata
Ingredients
8 thin pork sausages
90g butter or margarine
2 tablespoons olive or vegetable oil
2 medium sized new potatoes, scrubbed but not peeled and cut into thin slices
1 teaspoon salt
1 medium-sized onion, peeled and chopped
6 eggs
Method
Prick the sausages all over with a fork. Place them on the griller rack 10cm from the heat. Grill for 10 minutes, turning once. Slice the sausages into 6cm rounds. Heat 60g of butter and oil in a large heavy frying pan and add the potatoes, sprinkle with 1/2 teaspoons alt and toss several times to coat with the butter and oil. Cook, uncovered, tossing frequently, for 10 minutes or until the potatoes are golden brown and lightly crisped. Push the potatoes to one side of the pan and add the sausages and onion to the pan, lower the heat to moderate, and cook, uncovered for 3 minutes. In a small bowl beat the eggs with the remaining salt. Toss the potatoes, sausages and onions together in the pan. Add the remaining butter, coating the sides of the pan. Pour the eggs over the mixture, cover and cook for 3 to 4 minute or until the eggs begin to set. Shake the pan from time to time to prevent from sticking. Place the pan (not the handle) under the griller 5cm from the heat and cook for 2 minutes until the mixture has browned slightly and the eggs are fully set. Cut into wedges and serve hot or at room temperature.
Cheese and Bacon Muffins
Ingredients
2 rashers rindless bacon, diced
3 eggs
1 cup milk
50g butter, melted
Pinch cayenne pepper
2 tablespoons chopped chives
2 ½ cups self-raising flour
1 cup grated Bega Tasty Natural Cheese
Method
Preheat oven to 190 degrees cent. Pan fry bacon and dry off. Beat eggs in a bowl adding the milk, butter, cayene pepper and chives. Sift flour into a bowl, add bacon and cheese. Stir in the egg mixture until well mixed together. Spoon into ten half cup non stick muffin pans. Bake in pre-heated oven for 25 minutes until well risen and golden brown.
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