As this is mainly a cooking blog, I am giving you, below several recipes of Australian dishes, which I hope you will enjoy.
AUSTRALIAN PUMPKIN SOUP WITH A THAI TOUCH
Do. prepare this delicious soup for your family and friends.
1 kg (2 lb) butternut pumpkin, peeled and cut into small pieces
2 tbsp red curry paste
One 270 ml can coconut cream
1/4 cup roughly chopped coriander leaves
Method:
Heat a large saucepan, over medium heat, add the pumpkin and curry paste, stirring constantly for1-2 minutes or until the mixture starts to stick to the bottom of the pan. Pour in the coconut cream and coo for2-3 minutes more.
BAKED COCONUT PRAWNS
A fabulous Australian hors d'oeuvre!
1/2 cup, flaked coconut
6 tbsp breadcrumbs
3 tbsp whole wheat flour
2 large eggs, whites only
500 g (1lb) large, prawns, deveined and patted dry
Salt and freshly ground black pepper to taste
Dipping sauce:
1/4 cup Greek yogourt
2 tbsp lemon juice
1 pinch of Cayenne pepper
Preheat oven to 180 C (350 F) and spray a baking tin with non-stick spray.
For the sauce mix all the ingredients together, cover and refrigerate.
Combine the coconut and flour in a bowl and beat the egg whites until slightly frothy. Season the prawns with salt and freshly ground black pepper to taste and add them to the egg white mixture and toss to coat, allowing the excess to drip off. Coat in the crumb mixture, pressing to adhere.
Place the prawns in a baking dish lined with baking parchment and bake for 8-10 minutes or until the prawns are golden and opaque in the centre. Serve with the dipping sauce.
LAMB CUTLETS WITH HONEY AND SESAME SEEDS
A famous Australian main dish, which I am certain you will enjoy.
1 kg (2 lb) lamb cutlets
1 tbsp olive oil
1/2 cup of Greek honey
1 tbsp light soy sauce
2 tbsp sesame seeds
Cook the lamb cutlets in olive oil, on both sides and place on kitchen paper to drain and keep warm. Lower the heat and add the honey, soy sauce and sesame seeds to the pan used t cook the meat, and simmer until thick and syrupy, stirring constantly to prevent burning.
Return the lamb cutlets to the pan coating both sides with the honey sauce, Cook uncovered until piping hot. Serve immediately.
ANZAC BISCUITS
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1/2 cup coconut
125 g butter
2 tbsp golden syrup
1 tbsp water
1/2 tsp baking soda
Sift flour into a bowl, add sugar, and coconut, Heat butter and add the golden syrup and water. Stir the baking soda into the liquid mixture. Add the liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls on a greased tin and bake for 15-20 minutes in an oven preheated to 180 C (350 F), until golden and crisp.
AUSTRALIAN PUMPKIN SOUP WITH A THAI TOUCH
Do. prepare this delicious soup for your family and friends.
1 kg (2 lb) butternut pumpkin, peeled and cut into small pieces
2 tbsp red curry paste
One 270 ml can coconut cream
1/4 cup roughly chopped coriander leaves
Method:
Heat a large saucepan, over medium heat, add the pumpkin and curry paste, stirring constantly for1-2 minutes or until the mixture starts to stick to the bottom of the pan. Pour in the coconut cream and coo for2-3 minutes more.
BAKED COCONUT PRAWNS
A fabulous Australian hors d'oeuvre!
1/2 cup, flaked coconut
6 tbsp breadcrumbs
3 tbsp whole wheat flour
2 large eggs, whites only
500 g (1lb) large, prawns, deveined and patted dry
Salt and freshly ground black pepper to taste
Dipping sauce:
1/4 cup Greek yogourt
2 tbsp lemon juice
1 pinch of Cayenne pepper
Preheat oven to 180 C (350 F) and spray a baking tin with non-stick spray.
For the sauce mix all the ingredients together, cover and refrigerate.
Combine the coconut and flour in a bowl and beat the egg whites until slightly frothy. Season the prawns with salt and freshly ground black pepper to taste and add them to the egg white mixture and toss to coat, allowing the excess to drip off. Coat in the crumb mixture, pressing to adhere.
Place the prawns in a baking dish lined with baking parchment and bake for 8-10 minutes or until the prawns are golden and opaque in the centre. Serve with the dipping sauce.
LAMB CUTLETS WITH HONEY AND SESAME SEEDS
A famous Australian main dish, which I am certain you will enjoy.
1 kg (2 lb) lamb cutlets
1 tbsp olive oil
1/2 cup of Greek honey
1 tbsp light soy sauce
2 tbsp sesame seeds
Cook the lamb cutlets in olive oil, on both sides and place on kitchen paper to drain and keep warm. Lower the heat and add the honey, soy sauce and sesame seeds to the pan used t cook the meat, and simmer until thick and syrupy, stirring constantly to prevent burning.
Return the lamb cutlets to the pan coating both sides with the honey sauce, Cook uncovered until piping hot. Serve immediately.
ANZAC BISCUITS
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1/2 cup coconut
125 g butter
2 tbsp golden syrup
1 tbsp water
1/2 tsp baking soda
Sift flour into a bowl, add sugar, and coconut, Heat butter and add the golden syrup and water. Stir the baking soda into the liquid mixture. Add the liquid to the dry ingredients and mix thoroughly.
Place walnut-sized balls on a greased tin and bake for 15-20 minutes in an oven preheated to 180 C (350 F), until golden and crisp.
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