Elite life
Australia (Australian Recipes)
The Aborigines have been using Australia's natural food resources for the last 40,000 years. Bushfoods include deliciously tangy fruits from the rainforests, aromatic herbs from our woodlands, zingy pepperleaf and delicate snowberries from the southern highlands, spicy bush tomatoes from the desert, and lean rich game meats from kangaroo and emus.
Ingredients:
500 ml (16 oz) milk
6 egg yolks
250 g (9 oz) caster sugar
10 g (1/3 oz) ground Aniseed myrtle
600 ml (19 oz) thickened cream
Cooking 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.
Ingredients:
1 cup (8 oz) unbleached flour
1 cup (8 oz) rolled oats
1 cup (8 oz) granulated sugar
3/4 cup (6 oz) shredded coconut
1/2 cup (4 oz) raisins
1/8 cup (1 oz) chopped dried apricots
1/4 cup (2 oz) sesame seeds
2 tbsp (1 oz) corn syrup
1 1/2 tsp (1/4 oz) baking soda
150 g (5 oz) butter
Cooking 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 (1/6 oz) 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 (1/3 oz) water and knead lightly. Grease your hands. Roll the dough into golf-sized balls and arrange them, keeping at least 2cm (3/4 in) 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.
Ingredients:
1 small vidalion onion
1 spring onion
1 whole garlic
2 slices of Canadian bacon
1-2 tsp (1/4 oz) Saucearoo
5 boiled red skin potato's
Sprinkle of Barbie Dust (garnish)
Sprinkle of chopped parsley (garnish)
2 tsp chopped dill
Miracle Whip
Cooking Instructions:
Boil Red skin Potato's (Don't peel gives a little more flavour) until almost cooked. Use a fork or skewer to test. Cut up the onions and bacon so you can grill or sauté. Roast garlic until it is browned on the outside. Throw garlic (3 cloves), onions, bacon, dill into a blender and chop. Once chopped (NOT minced to death) add miracle whip and Saucearoo or your favourite salad dressing (2-4 tbsp). Garnish with Parsley and a sprinkle of Barbie Dust.
Ingredients:
Servings: 4
1/4 cup (2 oz) pinenuts
1/4 cup (2 oz) raisins
2 tbsp (1 oz) cranberry sauce
Butchers twine or string
8 chicken drumsticks
1/4 cup (2 oz) Barbie Sauce
1/4 cup (2 oz) Peach nectar
Barbie Dust
Cooking Instructions:
Chop pinenuts and raisins add cranberry sauce and mix. Supreme the drumsticks. (Split the leg length ways and cut all meat away from the bone. Leaving approximately 2 1/2cm (1in) of the thin part of the leg cut the bone ensuring not to shatter and remove all fragments of bone). Place mixture into the cavity now formed use toothpick to hold. Tie twine so that it holds mixture in and forms a drumstick shape. Mix Barbie Sauce and Peach nectar. Season the drums lightly with Barbie Dust and cook on a medium to hot grill. (No direct flame, the twine will burn) Grill for 20-25 minutes turning and Basting with the mixture of Peach nectar and Barbie Sauce. Can be served on a bed rice salad with grilled corn on the cob. (grill for 15-20 minutes with husk on).
Ingredients:
375 g (13 oz) packet frozen shortcrust pastry
1 sheet frozen puff pastry
1 large onion
750 g (26 oz) minced beefsteak
1 1/2 cups (12oz) beef stock 1/2 cup (4oz) tomato sauce
1 pinch freshly ground nutmeg
2 tbsp (1 oz) unbleached flour
1 egg
1 knob butter
Salt
Pepper
Cooking Instructions:
Remove the pastry packets from the freezer and allow them to thaw. Chop the onion. In a medium-size skillet, melt a knob of butter and fry the chopped onion and the minced beef together until browned. Drain off the excess grease. Ladle in the beef stock, and stir in the tomato sauce. Sprinkle in the ground nutmeg, and season to taste with salt and pepper. Cover. Bring to a boil over medium-high heat, then lower the heat and let simmer for 15 minutes. Incroporate the flour stirring constantly. Once the flour is mixed in, turn off the heat and allow the mixture to cool. Its consistency will thicken. Lightly grease a 20 cm (8 in) pie dish. Line the inside with the shortcrust pastry. Spoon in the cool meat filling, moisten the edges with water, and top with the puff pastry, creasing the edges in roder to secure the filling. Preheat the oven to 220C (425F). Beat the egg. Using a kitchen brush, lightly brush the top of the pie with the beaten egg - this will give the baked pie a golden glaze. Using a knife, make a 4-cm cut in the center of the pastry. Bake the pie for 10 minutes, then reduce the heat to 180C (350F) and bake for another 1/2 hour. Serve piping hot.
Servings: 4
Ingredients:
800 g (28 oz) fresh beef fillet
Black Bean Sauce:
2 cloves of garlic, crushed
20 g (3/4 oz) of ginger, fine strips
Half bunch of coriander, chopped
2 red chilli's, sliced
100 g (3 1/2) of black beans, rinsed
200 ml (1 cup) of ketsup manis
70 g (2 ½ oz) of castor sugar
200 ml (1 cup) of chicken stock and water
20 ml (1/2 oz) of Thai fish sauce
10 ml (1/4 oz) of sesame oil
Stir fry ingredients:
1 red onion - sliced
100 g (3 1/2 oz) snow peas
100 g (3 ½ oz) broccoli
1 small red capsicum
1 bunch Bok Choy (Chinese spinach)
1 Packet Hokien Mee (egg noodles)
50 ml (1 oz) vegetable oil
Cooking Instructions:
Mix all sauce ingredients together. Store in refrigerator. This sauce will keep for weeks and can be prepared beforehand. Choose bright red meat not lying in blood when purchasing from your butcher. Trim away all sinew and slice into 1cm (3/4 in) wide pieces (across the grain). Prepare stir fry ingredients. The stir fry must be cooked very quickly in a hot wok or frying pan. Heat oil, sauté meat, brown for 1 minute then add vegetables. Turn over for another minute add sauce and noodles, and bring to the boil. Serve immediately garnished with fresh coriander.
Ingredients:
4 cutlets
2 tbsp (1oz) all-purpose flour
1 egg
1 cup (8 oz) breadcrumbs
1/2 cup (4 oz) oil
Parsley sprigs
Cutlet frills
Brown Tomato Sauce
Pepper
Salt
Cooking Instructions:
Cut and flatten the cutlets, leaving approximately 3 cm (1 in) of clean bone. In a large bowl, combine the flour, 1/2 tsp (1/6 oz) salt, a couple dashes of pepper. In a separate bowl, beat the egg. Dip each cutlet in the egg, then coat throughly in the dry ingredient mixture. In a large skillet, heat the oil. Arrange the cutlets on the skillet and fry for approximately 5 minutes, then turn. When the cutlets are browned, turn the heat off. Remove the cutlets from the oil and allow them to drain on absorbent paper. Arrange the frills on the bone of each cutlet. Garnish with parsley, and serve with warm brown sauce.
Ingredients:
100-130 g (3-4 oz) kangaroo fillet (or strip loin) per person
1 tsp (1/6 oz) olive oil
2 cups (16 oz) low-salt (gluten-free) beef stock
1 cup (8 oz) red wine
3-4 tsp (1/2 oz) redcurrant jelly
Cooking Instructions:
Brush kangaroo with olive oil and pan-fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 C (375 F) for 5 minutes. Meanwhile pour remaining ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce. Remove kangaroo from oven, cover with foil and rest for 10 minutes.
To serve: Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.
Servings: 4
Ingredients:
16 prawn tails
16 pieces of thinly sliced crocodile meat
Pepperleaf
400 ml (1 1/2 cups) castor sugar
Sea salt
10 g (1/3 oz) garlic
10 g (1/3 oz) sambal oelek
100 g (3 ½ oz) cornflour
1 tbsp (1/2 oz) sesame oil
Cooking Instructions:
Pat seafood dry, toss in cornflour, deep fry until golden. Quickly stir fry, sambal and garlic in sesame oil, toss in seafood, sprinkle on salt and pepperleaf. Serve on fried hokkien noodle and vietnamese pickles with red ochre sweet lemon myrtle chilli dipping sauce.
Ingredients:
300 ml (1 1/3 cups) thickened cream, whipped to firmness
1 tbsp (1/2 oz) wattle
50 ml (1 ½ oz) water
Cooking Instructions:
Boil the wattle and water in a microwave, watching to stop the mixture from boiling over. This slurry can be kept chilled for up to four days. Cool slightly and fold into the whipped cream.
