Viewers Recipes
The Australian Goanna
The Goanna is a superb climber, especially of trees and lives eating on birds, other animals and dead carcasses of animals. Their long tongue can help sense out any food. Also known as the Monitor Lizard they can grow up to 6 feet with strong claws and bodies. Goannas can be found throughout Australia's warmer regions.
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Chicken and Egg Sandwiches
Ingredients
1 cup minced cooked chicken
2 hard-boiled egg yolks
1 teaspoon chicken stock
1 teaspoon lemon juice
1 teaspoon butter, melted
Salt and pepper
8 slices bread
Method
Combine all ingredients (except bread) thoroughly together with a fork. Spread evenly between slices. Makes 4 delicious sandwiches.
Thank you Graham from Grafton NSW Australia
Brandy Balls
Ingredients
1 standard can of Condensed Milk
1 lb crushed Nice biscuits
1/2 tablespoon Milo or Cocoa
1 cup of coconut
1 tablespoon of Brandy
Method
Mix all ingredients well together. Roll into balls, roll in Coconut and refrigerate.
Thank you to Glenda in Coffs Harbour (NSW Australia) for her recipe. Glenda says these were her Mum's favourites.
Potato and Cheese Slice
Ingredients
5 medium new potatoes
1/2 pint fresh cream
11/2 cups grated quality cheese
Little garlic salt
Black pepper
Nutmeg
Method
Peel and slice the potatoes in thin rounds. Grease an oven dish and put a layer of potatoes in the dish and sprinkle with garlic salt, black pepper and a little nutmeg. Cover with grated cheese. Repeat this procedure until dish is full. Pour cream evenly over the top and cover the dish. Bake in oven at around 350°C - 400°C for 2 hours.
Variations can include onions, ham, bacon, sprinkle of beef or chicken powder, etc.
Thank you to Mr. K. Grant from the U.K. who says he copied this from the web many years ago and has enjoyed the recipe since.
Quick Custard Scones
Ingredients
2 cups self raising flour, 2 large tablespoons custard powder, pinch of salt, 1/3 cup peanut oil, 2/3 cup milk.
Method
Sift the flour, custard powder and salt into bowl then add peanut oil and milk (add more milk if required) and stir with fork until mixture cleans side of bowl. Place on flour dusted surface and knead lightly. Cut to shape and place on a ungreased tray and bake in very hot oven (450° - 475°F) for 10 - 15 minutes.
Thank you to Mrs D. Lipton of Orange Australia for this unusual scone recipe.
Prawn and Rice Salad
Ingredients
2 medium white onions
1 oz butter
4 oz sliced mushrooms
extra 2 oz butter
1/2 lb cooked long grain rice
1 cup cooked peas
1 green pepper
2 tablespoons chopped parsley
4 oz ham
1 lb prawns
French dressing
Shredded lettuce
Sliced tomatoes and cucumber
Method
Sauté finely chopped onions in heated butter until lightly browned; remove from pan. Add extra butter to pan. Fry sliced mushrooms in this until tender (about 3 minutes). Spoon onion and mushroom mixture into rice, adding pan juices as well. Mix in peas, chopped green pepper, parsley, chopped ham and shelled prawns (reserving about 1 dozen with tails still on for garnishing). Mix together lightly, pour over enough French dressing to moisten; mix lightly. Arrange rice in ring on large platter. Surround with shredded lettuce and alternate slices of tomato and cucumber. Fill centre of ring with shredded lettuce, arrange reserved prawns in crown shape on top of rice ring.
Creamy Potato Salad
Ingredients
2 lb potatoes
3/4 cup French Dressing
3/4 cup sliced celery
Few chopped green shallots
1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons prepared mustard
Salt
3/4cup diced cucumber
Method
If using old potatoes, peel and cook until tender but still firm; if new potatoes, cook in their jackets and peel when cooked. Slice potatoes or cut into large dice while still warm. Put into bowl, pour over the French dressing, toss gently to coat potatoes pieces. Let stand 1 hour. Add celery and shallots. Combine mayonnaise, sour cream and mustard, blend well, mix into potato, together with salt to taste; refrigerate. Just before serving, mix in the cucumber.
Spicy Curry Salad
Ingredients
1/2 cup French dressing
1/2 teaspoon Worcestershire sauce
Salt, pepper
1 1/2 teaspoons curry powder
1 green pepper
1/2 small cauliflower
1/4 lb long grain rice, cooked
2 lb prawns
2 cups sliced celery
2 small onions, finely sliced
Method
In a basin, combine French dressing, Worcestershire sauce, salt, pepper and curry powder. Cut cauliflower into small flowerets (there should be enough to make 2 cups), mix with cooked, drained rice; pour the combined dressing over and marinate 1 11/2hours, stirring occasionally. Shell prawns, cut into 1/2inch pieces. Cut green pepper into thin 2 inch strips. Stir remaining vegetables and prawns into rice. Refrigerate until required.
Thank you to Mrs James of Wollongong Australia for these three summer recipes she copied many years ago from an old recipe book. Has prepared these many times over the years.
Hot Cross Buns
Ingredients
600g (4 cups) plain flour
1 teaspoon salt
30g compressed yeast
375ml (1½ cups) milk
½ cup sultanas
60g butter
55g (¼ cup) sugar
1 egg
½ teaspoon mixed spice
½ teaspoon cinnamon
Method
1. Cream yeast with 1 teaspoon each of the sugar and flour, add lukewarm milk, mix well. Cover, stand in warm place 10 to 15 minutes or until mixture is frothy. Stir flour, salt, sugar and spices, rub in butter, add beaten egg, sultanas and yeast mixture, beat well.
2. Cover bowl with clean cloth, stand in warm place 40 minutes or until dough doubles in bulk. Punch dough down, turn out on to floured surface, knead well until dough is smooth and elastic.
3. Cut dough into three equal pieces, cut each piece into five, making 15 buns in all. Knead each into round shape. Put buns in lightly greased 18cm x 28cm lamington tin, stand in warm place 10 to 15 minutes or until buns reach top edge of tin.
4. Sift 75g (½ cup) plain flour, mix to paste with 80ml (1/3 cup) water. Fill into small plastic bag with small hole cut across corner.
Pipe crosses on each bun. Bake at 230°C for 15 to 20 minutes. Remove from oven, immediately brush with glaze made by dissolving 1 tablespoon sugar and 1 teaspoon gelatine in 1 tablespoon hot water. Cool buns on wire rack
Thank you to Bob and Marie, two Aussie expats now living in the US for over 15 years.
Rich Chocolate Custard
Ingredients
2 egg yolks
2 tablespoons cornflour
1/2 cup sugar
2 cups milk
1/4 pint cream
Method
Place egg yolks, cocoa, cornflour and sugar into saucepan; gradually add milk, stirring until well blended. Stir over medium heat until mixture boils and thickens; cool. Whip cream and fold into cooled chocolate custard. Pour into pavlova case, refrigerate. Serve decorated with whipped cream and almond slivers.
Lemon Chiffon
Ingredients
2 eggs, separated
1/4 cup castor sugar
1/4 pint cream
1/4 cup cold water
1 dessertspoon gelatine
Juice and rind of 2 lemons
Method
Soak gelatine in cold water. Beat egg yolks, sugar and lemon rind over boiling water until thick, cream and pale in colour. Dissolve gelatine over boiling water, add lemon juice. Add gelatine mixture to cooled egg mixture, off heat, and continue beating until mixture begins to thicken. Beat egg whites until stiff, and whip cream; gently fold into lemon mixture. When starting to set, spoon into pavlova case, refrigerate until firm. Decorate with extra whipped cream.
Thank you to Pam McKenzie from Newcastle Australia for the above two recipes.
Sheep's Head Fricassee
Ingredients
1 sheep's head
Milk
Salt and pepper
1 tablespoon finely chopped parsley
Flour.
Method
Clean sheep's head then split and soak it in cold salted water. Put into a saucepan, cover with cold water and simmer (closely covered) for 4 hours. Remove the meat from the bone and cut it up finely, also the brain and tongue (skinned). Return to the saucepan; add salt and pepper to taste and parsley. Cover with milk, and, when nearly boiling, thicken with flour blended with cold water. Cook for 5 minutes.
Meat Stock
Ingredients
4 lb meat or bones
5 pints cold water
6 peppercorns
1 blade of mace
bouquet garni
1 tablespoon salt
1 large carrot
1 onion
1 turnip
Method
Remove fat from bones and meat and wash well. Put bones or meat in a saucepan with water, and bring to boil. Wash carrot (do not peel), peel turnip thickly, wash onion (leave the skin on). Cut vegetables in four. When the water boils, add all the vegetables, salt, spices and herbs. Simmer gently for 3 hours, skimming every 1/2 hour. Strain and allow to cool in shallow dish. When cold remove fat, which makes a good short pastry for little pies.
Thank you to Brian Pope in the UK for these two genuine oldies from his Mum's records
Savoury Steak
Ingredients
2 lbs bladebone steak
3 teaspoons flour
2 teaspoons sugar
1/4 teaspoon mustard
1/2 teaspoon pepper
1 teaspoon salt
Method
Mix together all dry ingredients and rub well into steak on both sides. Put in casserole, adding 3 teaspoons tomato sauce, 3 teaspoons Worcestershire sauce, 4 teaspoons vinegar and about 1 1/2 cups cold water. Place in oven at a moderate temperature until steak begins to simmer and then reduce heat to a very slow oven for 2 1/2 hours. Sliced carrots, parsnips and potatoes may be cooked on top of steak, if liked.
Thank you to Mrs James of Lismore NSW Australia for the above old favourite recipe of hers. More of hers in the future.
We received the following email and delicious recipe from Rob at Bellevue Hill Australia. In a previous email from Robert he advised us, after many years, he was going back to his original love and profession.....cooking. Please enjoy his contribution to our site. (With minor editing)
Dear Irene
I adapted the roast lamb in scone dough from watching my mother and father cook the Christmas ham in scone dough. It truly tastes beautiful. Here is the recipe. I have also added a handy tip for bread bakers. I have just removed my loaf from the camp oven, I did a white Vienna with poppy seeds on top and I have sent a photo of it and my favourite cooking implement, the camp oven.Best Wishes..Rob
Scones Mixture
Ingredients
4 cups SR Flour
1 tsp fresh ground sea salt
1/2 tsp fresh ground black pepper
150g softened salted butter
1/2 bunch Sage
1 Tbsp butter
11/2 - 2 cups buttermilk
Method
Heat the tablespoon of butter in skillet and fry the sage till crispy. Remove sage from butter, cool, then crush it up. Sift flour and salt, stir through pepper and sage. Rub softened butter into flour still it resembles breadcrumbs. Make well in centre and add buttermilk. Using a knife cut the flour into the milk until a moderately soft dough is formed.
Lamb
Ingredients
2 1/2 kg Leg of Lamb
8 Rosemary Sprigs
8 cloves garlic
Method
Pat the leg dry. Make 8 deep pierces into the leg with knife. Into each pierce push a clove of garlic followed with a sprig of rosemary. Season leg with salt if desired.
Gently pat out prepared dough into rough circle, don't handle too much or it will toughen the dough. Place the lamb leg in centre and bring dough up to cover the lamb. A little cold water will help the dough edges stick together. Now turn the leg over so that the rough side is down.
Pick Your Cooking Method from the following:
1. Place lamb in baking dish and put into hot oven (220C, 425F or Gas Mark 7) for 20 minutes then reduce heat to 190C, 375F or Gas Mark 5 and cook for 1 1/2 - 2 hours.
2. Camp Oven (this is the best).
Pre heat oven and camp oven with lid on to 240C, 475F or Gas Mark 9.
Carefully remove camp oven from oven, remove lid.
Place the prepared leg directly onto the hot cast iron. Place hot lid on to and return to oven. Cook for 20 minutes on high heat then reduce heat to 190C, 375F or Gas Mark 5 and cook for 1 3/4 hours with lid on. Remove lid from camp oven and bake for a further 15-20 min. This is fantastic for a Sunday lunch, especially in the winter.
Tip for Bread Bakers
Try doing your bread in the camp oven using the above method. It is fantastic and turns out the best loaf, with a lovely crunchy crust. You can prove your Loaf in a tin and place it in the camp oven with lid on for 25-30 min then remove lid and cook a further 10 min. I prefer to shape my bread before the final prove. Once the prove is complete (about 45 min) gently lift loaf from bench and place in camp oven. Put the lid on and bake for 25-30 min then remove lid and cook a further 10 min. This method simulates a true baker’s oven in terms of humidity to maximise the flavour and crust.
Always cook with love in your heart and hands, it comes through in the cooking for all to enjoy. Cheers Rob
Fruit Cordial
Ingredients
3 cups sugar
1 Tablespoon citric acid
1 Tablespoon tartaric acid
3 lemons
3 oranges
2 1/2 Pints of boiling water
Method
Put sugar and acids in a large mixing basin then grate the rind of the fruit and add to sugar and acids mixture. Squeeze juice from the fruit and add to mixture. The pour the boiling water over and stir until sugar is completely dissolved. Cool the mixture and then bottle. When serving dilute with ice cold water, mixing one part of cordial to four parts of water.
An old family favourite below. Our thanks to Mrs. G. Bush from Western Australia)
Stuffed Eggs with Button Mushrooms Ingredients 14 fresh eggs 8 oz button fresh mushrooms or sliced fresh mushrooms 1/2 cup mayonnaise 6 anchovy fillets, chopped 1 tablespoon finely chopped spring onion Salt and pepper. Method Boil eggs for 15 minutes, stirring occasionally to set the yolks in the centre. Plunge into cold water, shell when cold. Poach mushrooms in salted water for 5 minutes. Drain and cool. Select 12 good shaped mushrooms for decoration. Chop remaining mushrooms finely. Cut the 12 eggs in neat halves length-ways and carefully remove yolks. Chop the 2 remaining eggs finely. Mix egg yolks, chopped eggs, mayonnaise, anchovies, spring onion, chopped mushrooms, salt and pepper to taste. Spoon mixture into the egg halves. Place stuff eggs on a serving platter and top with reserved mushrooms. Thank You to Brian of Canada for the following recipe.....nice for breakfast
Sauer Kraut
Ingredients
One head of fresh cabbage
1 tablespoon full cream butter
1 tablespoon of white vinegar
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon of pepper.
Method
Cut the cabbage up into small shreds. Make the butter hot in a saucepan and add cabbage gradually, stirring till you have it all in. Add the salt and pepper then cook over a slow fire for 2 hours. When done add one tablespoon of the vinegar and then the sugar.
Thank You to Mrs Mainwaring in the U.K. for this following recipe
Real Ginger Beer
Ingredients
5 gallons of water
5 oz bruised ginger
3lb white sugar
1 tablespoon cream of tartar
Whites of 3 eggs
The juice of 6 fresh lemons
One pint of fresh yeast.
Method
Boil the ginger, sugar, thinly peeled rind of the lemons and 2 gallons of the water together for a quarter of an hour. Strain and then add the rest of the water, and let it stand till cold. Add the beaten whites of the eggs, lemon juice, yeast and cream of tartar. Put in a 5 gallon cask, cork tightly and use in 2 or 3 days. It keeps fresh for about 5-7 days.
Thank You to Mrs Craig of the U.K. for the following Ginger Beer recipe emailed in. Was copied from an old book she has.
Carrot Cake
Ingredients
1 cup plain flour
3/4 cup raw sugar
3/4 teaspoon baking soda
2 free range eggs
1 teaspoon baking powder
5 tablespoons cold pressed oil
1/2 teaspoon cinnamon
1cup grated carrot
1/2 teaspoon nutmeg
400 gm can crushed pineapple
1/2 teaspoon salt
1/4 cup of chopped walnuts.
Method
Preheat the oven to 175° C. Thoroughly mix together all the ingredients except the carrots, pineapple and walnuts. Drain pineapple and discard juice. Fold in the carrots, pineapple and walnuts. Grease and flour a cake tin. Bake in the oven for 35-40 mins.
Posted in by Annette from Brisbane Australia. Reprinted from Sandra Cabot's book - "The Liver Cleansing Diet"
Delicious Lemon Rice
Ingredients
2 oz rice
1 pint milk
1 tablespoon sugar
1/4 oz gelatine
1/2 pint cream
The juice of 1 lemon and the peel of 2
Pinch salt.
Method
Boil the rice in the milk and the rind of a lemon, very thinly peeled, ensure the rice is thoroughly cooked. Soak the sheet gelatine for a few minutes in a basin of water; take it out and add to the rice; whee that it is quite dissolved. Pour the rice into a basin and when nearly cold, add cream and beat well till spongy. Place in a wetted mould till set. Peel the other lemon rather thickly, and cut into shreds about 3/4 " long and boil till very tender; drain off the water and pour over the shreds a cup of fresh water, the juice of the lemon and a tablespoon of sugar. Boil for 15 minutes and let it get cold. Turn the rice on to a glass dish when cold and set; pour the syrup and lemon peel carefully over it, distributing the shreds as evenly as possible. This shape is very nice with any stewed fruit, when the lemon peel may be omitted.
Thank You to Mrs Phelps of Taree NSW Australia
Chicken Panada
Ingredients
Half a chicken
1 tablespoon cream
1/2 teaspoon salt.
Method
Take 1/2 a thoroughly clean tender chicken, and cut the flesh from the bones with a sharp knife. Put the pieces of chicken into a jar (or gourmet boiler), sprinkle the salt over them, and stand the jar in a saucepan with boiling water coming halfway up. The jar must be covered with a close fitting lid or buttered paper, so that the steam does not escape. It is a good plan to put a piece of clean calico over the mouth of the jar before putting on the cover. Let it simmer for 2 hours, then take out the pieces of chicken with a spoon; do not lose any of the liquor. Pound the chicken in a mortar to a pulp; then rub through a hair sieve, pouring a little of the liquor into the pulp to make it pass through more easily; then add the cream; reheat and serve. Chicken broth may be made from the bones. Put them in a saucepan with a scant pint of cold water and let it simmer for 3 hours; add salt and pepper, according to the taste of the patient.
From Thomas in Canada. (Formerly from Sydney, Australia) Thanks. Certainly looks an oldie....Irene
Small Batter Pudding
Ingredients
1 fresh egg
1 tablespoon plain flour
1 gill of milk
One pinch of salt.
Method
Mix the plain flour smoothly with a little of the milk then heat the rest of the milk and when at boiling point, pour it over the flour, stirring all the time, carefully there are no lumps. Beat the egg well, add to the mixture, and pour into a buttered cup. Cover with a buttered paper, and stand in a saucepan of boiling water, the water to come halfway up the cup. Then steam for about 20 minutes. Turn carefully on to a hot plate, and serve a small roll of butter and sugar separately.
Thank you for this delicious old Aussie recipe to Mrs Olsen of Newcastle Australia.
Old Style Ginger Beer with Sultanas
Ingredients
12 cups hot water
12 cups cold water
3 cups sugar
4 tablespoons powdered ginger
1 teaspoon tartaric acid
Juice of 2 lemons
18 sultanas
6 (or equivalent to) one-litre plastic bottles with screw lids. Do not use glass bottles.
Method
Mix ingredients except for sultanas. Place three sultanas in each bottle before capping. Pour the liquid into the bottles and cap. Leave around 1-2 weeks before you drink. Sultanas will ferment and give the brew its gas.
Thank You Phil.
Crown Roast of Pork
Ingredients
1 crown roast of pork (12 cutlets)
Salt and pepper
1 tablespoon plain flour
1 cup chicken stock.
Sage and onion stuffing (optional)
1 cup chopped onion
2 tablespoons butter
2 cups soft breadcrumbs
2 tablespoons chopped fresh sage
1 egg, beaten
salt and pepper.
Method
Have the butcher prepare the crown roast. Rub surfaces with salt and pepper. Fill centre with stuffing, if used, or place a jar or crumpled foil in the centre to keep crown shape. Cover bare rib bones with aluminium foil to prevent burning. Place on a rack in a roasting dish and roast in a moderately slow oven for 1 1/2 hours. Remove pork; place on a carving platter and keep warm. Drain off all but 1 tablespoon fat from dish, stir in flour over medium heat until browned. Add stock and stir until gravy thickens and boils. Season to taste and strain into gravy boat. Remove foil and place a cutlet frill on each bone. Carve by cutting between each cutlet. Serve with gravy, apple sauce, roast potatoes and pumpkin and a green vegetable.
Sage and onion stuffing – Sauté onion in butter until soft, add to breadcrumbs with sage. Bind with egg and season to taste.
Thank You to Mrs Grenfell in Canada.
Roast Wild Duck
Ingredients
2 wild ducks
Salt and pepper
1 apple
1 orange
1 onion, chopped
4 bacon rashers, halved
1 tablespoon plain flour
1/2 cup combined orange and lemon juice
1/4 cup chicken stock
2 tablespoons port.
Method
Clean ducks well and singe end feathers over a flame. Rub cavities with salt and pepper. Leave peel on orange and apple and chop roughly. Combine with onion and place into cavities. Truss ducks and rub surfaces lightly with salt and pepper. Place bacon over the breast of each bird and place on a rack in a roasting dish. Cook in a moderately hot oven for 45 minutes. Remove bacon and cook until skin is crisp and brown, turn and brown other side. Lift ducks onto serving platter and keep warm. Skim most of the fat from pan drippings, stir in flour and heat on top of stove. Cook for a few minutes and stir in juice and stock. Bring to the boil, stirring constantly. Blend in port, adjust seasoning and strain into sauce boat. Carve ducks and serve with the sauce.
Thank You to Rose in Auckland NZ
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