Post by brian on May 20, 2008 7:57:45 GMT -11
I'm thinkin' this thread can be for anyone who has something cool to share. When Robin came to Australia for a trip she loved some of our foods. Quite often she cooks them for me and it gives me that taste of home. Everyone else that she has cooked this gear for has fallen in love with it. So here are couple of recipes from the land down under.
Sausage rolls....
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumb
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
1Pre-heat your oven to 220c.
2Lay all the sheets of pastry out on your counter top.
3In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
4Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
5The mixture will be quite sloppy-this keeps the sausage rolls moist.
6Whisk the egg and 2 tablespoons of milk together in a small bowl.
7Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
8Roll up, peeling the plastic away as you roll.
9Seal the inner edge with a little of the egg mix.
10Cut each of these rolls in half.
11I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
12Prick each roll a couple of times with a fork.
13Repeat this until all the pastry and mix is used.
14Brush the tops of the rolls with the egg mix.
15Place in the oven and cook for 5 minutes.
16Reduce the heat to 200c and cook for a further 20 minutes.
17Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Meat pies...
Filling:
750g (1 ½ lb) round steak cut into 1 cm cubes (or minced)
375 ml (1 ½ cups / 12 fl oz) water
1 beef stock cube
Salt and pepper to taste
1 onion sliced very thinly
2 tablespoons plain flour
1 teaspoon Worcestershire sauce
Pie base:
250g (2 cups 8 oz) plain flour
pinch salt
60 g (2 oz) beef dripping
160 ml ) 2/3 cup / 5 fl oz water
extra flour
Topping:
Commercial puff pastry
Extra flour
Egg yolk mixed with a little milk, to glaze
Tomato sauce, to serve
To prepare the filling: Combine all ingredients in a pan and stir until boiling. Cover, allow to simmer, stirring occasionally for one hour. Cool thoroughly before using.
To prepare the base: Sift flour and salt into a bowl, combine dripping and water together into a pan, stir over heat until dripping melts. Stir into flour until combined. Turn out onto a floured sheet of paper, knead slightly until smooth. Roll out and line base and sides of 8 greased 10 cm X 10cm (4 in X 4 in) pie tins.
Fill tins with meat mixture.
To prepare topping, preheat oven to moderate 180 C (375 F).
Roll puff pastry onto a floured sheet . Cut a circle to fit tops of pie. Wet edge of pastry base with egg and milk mixture and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in the centre of pie to allow steam to escape.
Bake for 15 – 20 minutes until pies are golden brown.
Serve with tomato sauce
Serves 8
NOTE: Mince steak may be substituted for round steak for this recipe. Use 750 g (1 ½ lb) mince and one cup of water. Combine with other ingredients, bring to the boil and simmer for 30 minutes or microwave on HIGH for 10-15 minutes
Puff Pastry may be used for top and bottom if desired. You can vary this recipe with a touch of garlic, oregano, nutmeg,, coriander and soy sauce.
Pumpik soup...
Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt & ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper (see related recipe).
Notes & tips
Microwave reheating: place in a heat-resistant, microwave-safe bowl and heat, uncovered, for 6-8 minutes, stirring 2-3 times, on Medium/500watts/50% or until heated through.
Microwave tip: place the olive oil, onions, cumin, coriander and cinnamon in a medium heat-resistant, microwave-safe dish, and cook, uncovered, for 1-2 minutes on High/850watts/100% or until soft. Add the pumpkin pieces and stir to coat well in the spice mixture. Stir in the stock. Cook, covered with a lid or plastic wrap, for 12-15 minutes on High/850watts/100% or until the pumpkin is soft.
Reheating: this soup will keep in an airtight container in the fridge for up to 4 days. To reheat, place the soup straight from the fridge into a large wide-based saucepan and heat over medium-high heat for 20 minutes, stirring occasionally, or until heated through.
Sausage rolls....
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumb
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
1Pre-heat your oven to 220c.
2Lay all the sheets of pastry out on your counter top.
3In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
4Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
5The mixture will be quite sloppy-this keeps the sausage rolls moist.
6Whisk the egg and 2 tablespoons of milk together in a small bowl.
7Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
8Roll up, peeling the plastic away as you roll.
9Seal the inner edge with a little of the egg mix.
10Cut each of these rolls in half.
11I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
12Prick each roll a couple of times with a fork.
13Repeat this until all the pastry and mix is used.
14Brush the tops of the rolls with the egg mix.
15Place in the oven and cook for 5 minutes.
16Reduce the heat to 200c and cook for a further 20 minutes.
17Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Meat pies...
Filling:
750g (1 ½ lb) round steak cut into 1 cm cubes (or minced)
375 ml (1 ½ cups / 12 fl oz) water
1 beef stock cube
Salt and pepper to taste
1 onion sliced very thinly
2 tablespoons plain flour
1 teaspoon Worcestershire sauce
Pie base:
250g (2 cups 8 oz) plain flour
pinch salt
60 g (2 oz) beef dripping
160 ml ) 2/3 cup / 5 fl oz water
extra flour
Topping:
Commercial puff pastry
Extra flour
Egg yolk mixed with a little milk, to glaze
Tomato sauce, to serve
To prepare the filling: Combine all ingredients in a pan and stir until boiling. Cover, allow to simmer, stirring occasionally for one hour. Cool thoroughly before using.
To prepare the base: Sift flour and salt into a bowl, combine dripping and water together into a pan, stir over heat until dripping melts. Stir into flour until combined. Turn out onto a floured sheet of paper, knead slightly until smooth. Roll out and line base and sides of 8 greased 10 cm X 10cm (4 in X 4 in) pie tins.
Fill tins with meat mixture.
To prepare topping, preheat oven to moderate 180 C (375 F).
Roll puff pastry onto a floured sheet . Cut a circle to fit tops of pie. Wet edge of pastry base with egg and milk mixture and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in the centre of pie to allow steam to escape.
Bake for 15 – 20 minutes until pies are golden brown.
Serve with tomato sauce
Serves 8
NOTE: Mince steak may be substituted for round steak for this recipe. Use 750 g (1 ½ lb) mince and one cup of water. Combine with other ingredients, bring to the boil and simmer for 30 minutes or microwave on HIGH for 10-15 minutes
Puff Pastry may be used for top and bottom if desired. You can vary this recipe with a touch of garlic, oregano, nutmeg,, coriander and soy sauce.
Pumpik soup...
Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt & ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper (see related recipe).
Notes & tips
Microwave reheating: place in a heat-resistant, microwave-safe bowl and heat, uncovered, for 6-8 minutes, stirring 2-3 times, on Medium/500watts/50% or until heated through.
Microwave tip: place the olive oil, onions, cumin, coriander and cinnamon in a medium heat-resistant, microwave-safe dish, and cook, uncovered, for 1-2 minutes on High/850watts/100% or until soft. Add the pumpkin pieces and stir to coat well in the spice mixture. Stir in the stock. Cook, covered with a lid or plastic wrap, for 12-15 minutes on High/850watts/100% or until the pumpkin is soft.
Reheating: this soup will keep in an airtight container in the fridge for up to 4 days. To reheat, place the soup straight from the fridge into a large wide-based saucepan and heat over medium-high heat for 20 minutes, stirring occasionally, or until heated through.