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Post by Arrianna on Dec 5, 2006 21:57:00 GMT -5
keroppikeroppi007 Nov 4, 2006, 8:20am » THE FAMOUS AUSSIE MEAT PIE
Ingredients 500g / 1lb chuck or blade steak 2 tablespoons flour Freshly ground black pepper 1 tsp salt 1/2 cup water 1 x 375g / 12 oz packet frozen puff pastry, thawed Beaten egg to glaze
Directions Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. Allow to cool completely. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).
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Post by Arrianna on Dec 5, 2006 21:57:32 GMT -5
keroppikeroppi007 Nov 4, 2006, 8:23am » Anzac Biscuits
Ingredients 1 cup (8oz) unbleached flour 1 cup (8oz) rolled oats 1 cup (8oz) granulated sugar 3/4 cup (6oz) shredded coconut 1/2 cup (4oz) raisins 1/8 cup (1oz) chopped dried apricots 1/4 cup (2oz) sesame seeds 2 tbsp (1oz) corn syrup 1 1/2 tsp (1/4oz) baking soda 150g (5oz) butter
Instructions Melt the butter and the corn syrup over low heat in a medium-size saucepan. In a cup, dissolve the baking soda in 1 tsp (1/6oz) hot water, and add it to the butter and syrup mixture. When the mixture begins to foams, mix in the flour, the oats, the shredded coconut, the apricots, the sesame seeds, and the raisins. Add 2 tsp (1/3oz) water and knead lightly. Grease your hands. Roll the dough into golf-sized balls and arrange them, keeping at least 2cm (3/4in) distance between them, on a lightly greased baking sheet. Cook at 180C (350F) until the edges turn golden. Remove the baking sheet from the oven. Cover and allow to cool at room temperature. Using a thin, flat spatula, gently remove each biscuit from the baking sheet. Store at room temperature.
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Post by Arrianna on Dec 5, 2006 22:47:31 GMT -5
keroppikeroppi007 Nov 4, 2006, 8:14am » Hi All! Thought I would share with you a couple of Australian dessert recepies LAMINGTONS The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired. Ingredients: 6 eggs 2/3 cup castor sugar 1/3 cup cornflour 1/2 cup plain flour 1/3 cup self-raising flour 2 cups (180g) coconut, approximately Icing: 4 cups (500g) icing sugar 1/2 cup cocoa 15g butter, melted 2/3 cup milk Method: Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool. Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set. Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency. Makes 16 lamingtons PAVLOVA Ingredients 4 egg whites, at room temperature 5ml (1 tsp) vanilla 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice 1ml (1/4 tsp) salt 250ml (1 cup) sugar 250ml (1 cup) whipping cream (whipped) 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc) Method Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge. Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days. To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time. Enjoy!
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Post by keroppikeroppi007 on Dec 8, 2006 3:04:22 GMT -5
Aniseed Myrtle Ice Cream
Ingredients 500ml (16oz) milk 6 egg yolks 250g (9oz) caster sugar 10g (1/3oz) ground Aniseed myrtle 600ml (19oz) thickened cream
Instructions Bring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the saucepan and cook while stirring until the mixture coats the back of the spoon. Remove from the heat and add the aniseed myrtle. Leave to cool and add the cream. Churn in an ice cream machine.
Aniseed Myrtle, or Ringwood is an Australian rainforest tree with an aromatic leaf that has a similar essential oil profile to true aniseed. The leaf is used as a bushfood spice and distilled for the essential oil.
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Post by keroppikeroppi007 on Dec 8, 2006 3:13:00 GMT -5
Aussie Beer Batter Fish
4 fish fillets cornflour 2 cups plain flour salt and pepper 310ml (10½ fl oz) beer oil for deep-frying
Dust fish fillets with cornflour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth. Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper. Serve with lemon wedges, tartare sauce and hot chips. Serves 4
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Post by keroppikeroppi007 on Dec 8, 2006 3:14:09 GMT -5
Damper
Damper is the bush-bread of Australia. Drovers baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don’t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven.
4 cups self-raising flour ½ teaspoon salt 1½ cups milk butter extra flour
Sift the flour and salt into a bowl and make a well in the middle. Pour in the milk and mix. Grease the camp oven or round baking pan and dust with flour. Place dough in the camp oven or pan. Cut a cross in the top surface of dough. Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for thirty minutes at 220° C (425° F).
Eat with a cup of tea, boiled in a billy.
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Post by Arrianna on Dec 8, 2006 14:05:29 GMT -5
Thanks keroppikeroppi007. It's nice to see this thread filling but I have to ask, do you actually cook these recipes yourself?
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Post by keroppikeroppi007 on Dec 9, 2006 7:19:12 GMT -5
Hi Arriana, yes, I've tried all of these except the icecream (only because I couldn't get the Aniseed Myrtle locally). The Beer Batter fish is a real favorite in our household (yum yum!)
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Post by Arrianna on Dec 9, 2006 15:41:45 GMT -5
hmmmmmm... I wonder how it would taste with ginger ale instead?
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Post by keroppikeroppi007 on Dec 12, 2006 1:50:53 GMT -5
hmmm.....I don't know.....you'd have to give it a try
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Post by allezcuisine on Dec 12, 2006 11:12:53 GMT -5
Keroppikeroppi007, I have to ask, do you cook with Vegemite? I don't mean to put a label on all Australians, but, it is popular over there, am I right?
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Post by keroppikeroppi007 on Dec 12, 2006 14:36:34 GMT -5
Hi AC, the only thing I do with Vegimite is to eat it on hot buttered toast for breakfast (not too much though - it's got a strong taste). I haven't come accross any specific recepies, though...not sure I'd be game enough to try them...but then again, I'll try anything once... To answer your other question, yes it's popular over here
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Post by eiko on Dec 12, 2006 18:51:04 GMT -5
Oh my, Kero, do you have Tim Tams? Can you send me some.... I loooove Tim Tams.... *drool*
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Post by keroppikeroppi007 on Dec 13, 2006 1:51:35 GMT -5
Hi Eiko, we sure do have Tim Tams (yuuuummmm!!!). They're especially good with a large hot chocolate in the winter, and in the summer they're good if you keep them in the fridge and eat them cold straight out of the fridge (now I want some too!!)
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Post by keroppikeroppi007 on Dec 15, 2006 22:49:16 GMT -5
AUSSIE BUSHMANS BREAKFAST
Ingredients
2 lamb loin chops, 2 thick sausages, 2 rashers bacon, 100g mushrooms, 1 large tomato (cut in half), 2tbs grated cheddar cheese, 1tbs oil, 2 eggs.
Method
Trim chops of excess fat, pierce sausages with a fork. Place chops and sausages on oiled grill tray, cook under high heat for 2 minutes, turn, cook 2 minutes, continue cooking chops and sausages until they are done to your liking.
In a pan, fry bacon until crisp, remove, keep warm, add mushrooms, cook briefly, keep warm, after4 minutes of cooking time, place tomato, cut side down on grill tray, cook for 2 minutes, turn, sprinkle with cheese on top, cook until tender, about 3 minutes before serving, heat oil in frying pan, cook eggs over low heat, serve with cooked meat, tomato, bacon and mushrooms.
Serves 2
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