Some of Australia's Most Loved Recipes
The Australian Brolga
The Brolga is found in southern Australia and is from the Crane family of birds growing to a little over one metre in height. They have a trumpetting call and live mainly in wetlands and swamps living on roots, crustaceans, insects, etc. They lay two eggs in a nest of grass, sticks and mud mix.
The Recipes
Re-Edited & Updated November 30/07
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
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.
Clarified Fat = Melt fat then add raw potato cut in quarter-inch slices and allow the fat to gradually heat. When the fat ceases to bubble and potatoes are browned, strain fat through double cheesecloth into a pan for use. Potato will absorb fat odours and sediment.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Anzac Biscuits
The acronym ANZAC was coined in 1915 when Australian and New Zealand troops were training in Egypt. The word ANZAC was eventually applied to all Australian and New Zealand soldiers. The term is particularly associated with the landing at Gallipoli on 25 April 1915. ANZAC Day was inaugurated on 25 April 1916 to commemorate the first anniversary of the landing of the ANZAC troops at Gallipoli.
During World War 1 and World War 2, Australians were fiercely patriotic. This can best be described in the words, my country - right or wrong. The wives, mothers and girlfriends were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer - a biscuit with all the nutritional values possible. The basis was a Scottish recipe using rolled oats which were used extensively in Scotland, especially for a heavy porridge that helped counteract the extremely cold climate.
The ingredients they used were rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water. All these items did not readily spoil. At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits. A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus eggs were scarce. The binding agent for the biscuits was golden syrup or treacle. Eggs that were sent long distances were coated with a product called ke peg (like Vaseline) then packed in air tight containers filled with sand to cushion the eggs and keep out the air.
As the war drew on, many groups like the Country Women's Association, church committees, schools and other women's organisations devoted a great deal of time to the making of ANZAC biscuits. To ensure that the biscuits remained crisp, they were packed in used tins such as Billy Tea tins. You can see some of these tins appearing in your supermarket as exact replicas of the ones of earlier years. Look around. The tins were airtight, thus no moisture in the atmosphere was able to soak into the biscuits and make them soft.
During World War 2, with refrigeration in so many merchant navy ships, the biscuits were not made to any great extent as it was now possible to send a greater variety of food such as fruit cake. ANZAC biscuits are still made today. They can also be purchased from supermarkets and specialty biscuit shops. Around ANZAC Day, these biscuits are also often used by veterans' organisations to raise funds for the care and welfare of aged war veterans. Compiled from information supplied by the CWA, Brisbane, the War Widows Guild, Brisbane and Queensland State Headquarters of the RSL
Courtesy of the most informative ANZAC site at http://www.anzacday.org.au/ The complete history of Anzac Day and the Australian and New Zealand troups in that era. Thoroughly recommended viewing.
The Recipe (From Above Site)
Ingredients
125gm butter
Two tablespoons golden syrup
One cup coconut
Two teaspoons of bicarbonate soda
One cup plain flour
One cup sugar
One cup rolled oats
Two tablespoons boiling water.
Method
Melt butter and golden syrup. Dissolve soda in boiling water. Add liquids to dry ingredients. Place in teaspoon size lumps on a greased baking tray. Bake at 160 degrees Celsius for 18 -20 mins. Cool on cake cooler.
Ice Box Biscuits
Ingredients
2 eggs
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups self raising flour
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon soda
large cup of mixed fruit or dates or seeded raisins.
Method
Cream shortening and sugar, add beaten eggs. Mix all dry ingredients and add to mixture, should be consistency of scone mix. Roll out in lengths about 6 inches to 1 1/2 inches in diameter. Wrap in greaseproof paper individually and place in refrigerator for at least 24 hours. Mixture will keep in fridge for at least 3 weeks without cooking. Cut in rounds of about 1/2 inch thick, place on flat shallow dish and cook as required in a moderate oven 10-15 minutes.
Our world will become a far greater place when all the killing stops, and that's just our animals. E. Jason Brennan
Lamingtons
Ingredients
3 eggs
Scant teacup honey
1 teacup self-raising flour
Pinch salt
1 dessertspoon cold water
Icing
2 egg whites
1 scant teacup icing sugar
3 teaspoons cocoa
Coconut
Method
Beat whites of 2 of the eggs with honey till stiff, beat the 2 yolks well with the remaining egg, mix gently into egg white and honey mixture. Fold in flour sifted with salt, mix water in lightly, bake in well greased baking dish in a moderate oven. For icing, beat egg whites till stiff, fold in icing sugar sifted with cocoa, cut cake into squares, coat with icing and roll in coconut.
More Lamingtons
Ingredients
1/2 lb. butter
1/2 lb. sugar
3 eggs
3/4 lb. flour
1 teaspoon cream of tartar
Pinch salt
3/4 cup milk
1/2 teaspoon bicarbonate of soda
Essence vanilla
Warm chocolate icing
Coconut
Method
Cream butter and sugar, add well beaten eggs, add flour, cream of tartar, and salt sifted together. Lastly add milk with soda dissolved in it and essence of vanilla. Place on a flat tray lined with greaseproof paper and bake in a moderate oven 30 to 40 minutes. When cold cut into small squares, dip each square into thin warm chocolate icing, roll in coconut and allow to set.
Original Bread Pudding
(Errol's Dad's favourite)
Ingredients
8 oz stale bread
2 oz grated suet or melted cooking fat
1 oz sugar
1 tablespoon marmalade
2 oz dried fruit
1 egg
Milk for mixing
Nutmeg to taste.
Method
Put the bread into a basin, add cold water and leave for 15 min. Squeeze dry with your fingers. Return the bread to the basin and add all the other ingredients with enough milk to make a sticky consistency. Add spice last to ensure correct amount. Put into a greased Yorkshire pudding tin and bake in the centre of a slow oven for 1 1/2 hours or steam in a greased basin for 2 hours. Serve with mock whipped cream.
Aussie Rissoles
Ingredients
1 1/2lb prime minced steak
1 large diced onion
Teaspoon beef powder
2 tablespoons tomato sauce
Salt and pepper to taste
2 eggs
2 large cups fine broken dry bread
Method
Thoroughly combine all ingredients in a large bowl. Mould by hand into medium size balls or patties and fry in hot, oil moistened frypan.
Note-The following one or more "leftovers" can be added to the mixture. Bacon bits, ham bits, handful of peas, boiled or fried rice, grated carrot, etc. For curry flavoured add two level tablespoons of quality curry powder to mix.
Aussie Meat Pie
Ingredients for Contents
1 lb. ground chuck steak
1 beef cube
1 teaspoon salt
1 teaspoon pepper
1 cup water
Nutmeg
3 teaspoons flour
Method
Sauté meat until well browned. Drain off surplus fat. Add crumbled stock cube, salt, pepper and nutmeg. Add water. Bring to a boil and cook for a few minutes. Remove pan from heat, cool slightly and add flour to thicken. Return to heat and stir continuously until well thickened.
Pie Base
Go to Slices and pastries link
Aussie Damper
According to history the inventor was a First Fleet passenger named William Bond who was Australia’s first baker and who had his business in Sydney. This pioneer died in 1838, at the reputed age of one hundred and ten. Probably through lack of facilities for making the common bread loaf, most of the bread he first made was "damper" which was derived from his custom of ‘damping` the fire - covering it with ashes so as to preserve the red coals with which to make a blaze in the morning. The bush damper is still covered in much the same manner. The pioneers had no self-raising flours, baking powders or yeast. They had many other substitutes, the most popular was a handful of white wood ash. In the artesian bore country, bore water was sufficient to make the damper rise.
1/ Normally today made in a camp oven which is a cast pot and lid. The mix is placed inside, lid put on and entire covered in hot wood coals till baked.
2/ Camp oven sometimes placed in a hole dug in the ground and surrounded in hot wood coals till cooked.
The Recipe
Ingredients
2 cups self raising flour
8 oz milk (normally powdered)
1/2 tsp salt
Home Method
Mix flour and salt. Make well in the centre and add milk, mixing with a knife to form a moist dough. Turn into a greased 7" tin. Bake in hot oven for 25 minutes, then turn onto wire cooling tray.
Variations can be the addition of either sultanas, dried fruit, herbs, sugar, 2oz butter, lemon, etc
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Fluffy Pikelets
Ingredients
1 cup self raising flour
2 tblspns sugar
1 tspn melted butter
1/2 cup milk
1/2 tsp carb soda
1 tsp vinegar or lemon juice
1 egg
Pinch salt
Method
Sift flour, salt and soda into a small bowl. Add sugar, egg and milk. Beat on low speed until mixed. Beat on high speed for about 1 minute, then fold in melted butter. Place spoonfuls onto a hot griddle or frypan.
Wholemeal Flake Scones
Ingredients
2 cups plain flour
3 teaspoons baking powder
1 good pinch salt
1 dessertspoon butter
1 cup wholemeal flakes
2 gills milk
Method
Sift plain flour, baking powder and salt. Rub butter in lightly and add whole meal flakes and mix well. Add milk nearly all at once and mix quickly into a soft dough. Turn onto a floured board and press out 1 inch thick, cut into shapes, place on a greased tin, and bake in a hot oven 10 to 15 minutes. Place on a wire tray to cool.
Billy Loaf (The Billy Can is a tin, with handles and lid, used to carry water, boil water and make tea)
Ingredients
1 cup flour
1 cup wheatmeal
1 teaspoon soda
1 teaspoon malt or treacle.
Method: Mix with water, place in billy can with lid on, bake in moderate oven 3/4 hour.
Billy Can Bun
Ingredients:
1 1/2 cups of raisins
1/2 cup of sultanas
1 cup sugar
1/2 teaspoon of mixed spice and cinnamon
2 cups flour
1 teaspoon of bicarbonate soda
Method : Combine all ingredients. Mix well with one pint of boiling tea. Empty into a greased and floured billy can. Cover, let stand overnight. Steam for 3 1/2 hours.
Bran Biscuits
Ingredients
1/4 lb. butter
3 oz. sugar
1 cup self-raising flour
1 full breakfast cup bran
Pinch salt
Vanilla essence
A little milk
Method: Cream butter and sugar, add sifted flour, then bran, then a little milk if too dry, making into a stiff dough. Roll out very thinly and cut out with a plain cutter. Place on a greased tray and brush with white of egg or sugar and water, bake in a slow oven 15 minutes.
Wholemeal Biscuits
Ingredients
6 oz. wholemeal flour
2 oz. plain flour
Pinch salt
1 oz. sugar
2 oz. butter
Pinch bicarbonate of soda
1/2 cup warm milk
Method
Sift wheatmeal and plain flour and salt together, add sugar, dissolve butter and soda in warm milk. Add to dry ingredients and mix into a dry dough. Roll out thinly on a floured board, cut into rounds and place on a greased tin, bake in a slow oven 20 minutes.
Gingerbread
Ingredients
1/2 cup butter
1/2 cup sugar
1 egg
1 cup honey
2 1/2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 cup hot water
Method
Cream butter and sugar and add beaten egg. Add honey, then flour, soda, cinnamon, ginger, cloves, and salt (sifted together). Lastly add water, beat till smooth, bake in a well greased tin in a moderate oven.
Scone-Topped Beef Casserole
Ingredients
2 lb chuck steak
2 tablespoons oil
1 large onion chopped
1 large carrot sliced
1/2 cup chopped celery
3 tablespoons flour
1 1/2 cups stock
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Scone Topping
2 cups self raising flour
4 tablespoons melted butter
3/4 cup milk
2 tablespoons finely chopped parsley
1 tablespoon grated parmesan cheese
Onion or celery
Salt
Method
Cube steak and brown in oil, remove to casserole dish. Saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened. Add to meat in casserole with sauce, seasoning and thyme then cover and cook in moderately slow oven for 2 hours. Increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.
Scone Topping
Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.
Coconut Roughs
Ingredients
1 1/2 lb. sugar
1/4 lb. glucose
1/2 gill water
1 cup shredded coconut
Method: Place sugar, glucose, and water into a saucepan and stir over a low fire till dissolved, boil to 235oF. Remove from fire and allow to cool, add coconut and beat till thick. Put in small rough pieces with a fork on to waxed paper and let cool.
Cinnamon Apple Cake
Ingredients
2 large apples
Vanilla essence
2 tablespoons butter
2 tablespoons sugar
1 small egg
1 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
Icing sugar
Method
Stew apples, flavouring with vanilla essence, keep warm. Cream butter and sugar, add egg and beat well. Add sifted flour, cinnamon, and baking powder. Turn on to floured board and divide in two. Slightly roll out half, fit in into a 6 inch sandwich tin, and spread with apple, roll out other half and cover with apple. Bake in a moderate oven 20 to 25 minutes. Cover with sifted icing sugar before serving.
Easy Plain Cake
Ingredients
1 cup sugar
Teaspoon salt
Vanilla and lemon essence
2 eggs
1 1/2 cups self raising flour.
Method: Beat cream, sugar, salt, and essence until fairly thick. Add eggs one at a time and beat well, then sift in flour and thoroughly mix. Bake in a greased loaf tin in a moderate oven.
Pavlova
This desert was named after the great Russian ballerina Anna Pavlova. Anna Pavlova (1881 - 1931) was the most famous classical ballerina of her era. She toured the world up to 1925.
Australian or New Zealand Pavlova
Ingredients
4 egg whites at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla flavour
Method
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 into 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 the centre depression.
Cook in a pre-heated, cool (250 deg. 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, pineapple, mango, etc.
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