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In this section I
will attempt to
have some
Australian
recipes as well
as recipes from
around the
globe.
Australia’s
cuisine today is
a blend of foods
from all
over the world ,
our local
seafood, (among
the best in the
world) lamb
roast, kangaroo
meat, Irish
stew, our meat
with four
veggies, bangers
and mash (my
favourite meal)
meat pie’s and
barbies
has now
been
complemented
with foods such
as kebabs,
lasagna,
mousaka,(a
wonderful greek
dish)
sweet and
sour pork, hot
curries, dim
sums,
bouillabaisse,
ghoulash, lahksa,
frankfurter
dishes to name
but a few and In
addition, our
tourism has
created a
totally new
range of modern
day foods which
are cleverly
prepared with
the over
abundant supply
of our local and
imported
ingredients.
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THE
AUSSIE MEAT
PIE
Ingredients:
(12 servings)
BASE:
8 oz Flour
1/2 ts Salt
1/4 pt Water
2 oz Beef
drippings
TOP:
12 oz Puff
pastry
Beaten egg for
glaze
FILLING:
1 lb Minced
beef
1
"cube"
beef stock
1 ts Salt
Pepper to
taste
1/2 pt Water
1 pn Nutmeg
3 tb Flour
Brown food
coloring
Instructions:Mix all base ingredients
thoroughly.
Roll out to
about
1/8"
thickness.
Roll out puff
pastry to
1/4"
thickness.
Saute the
beef. Dissolve
the stock cube
in the water,
add to beef.
Season to
taste.
Sprinkle with
flour and cook
till flour is
browned and
incorporated
well. Adjust
seasoning and
coloring to
taste. Make
pies by
putting scoops
of about 1/4
cup on the
base crust.
Egg glaze
around the
filling and
top with the
puff pastry,
using the egg
glaze as a
"glue"
(try not to
leave large
air pockets).
Cut around the
filling,
creating
individual
pies. Brush
the top with
more egg glaze
for color and
bake at 350
degrees till
puffed and
browned
ROAST
LEG OF LAMB
Makes
8 to 10
servings
2 tablespoons
of A1
sauce 1 cup
chopped onions
1/2 cup
chopped green
peppers
1/2 cup
chopped celery
1/2 cup fat
free chicken
stock
1 (4-pound)
boneless leg
of lamb
Mint Sauce
Preheat the
oven to 225°.
Preheat an
8-inch frying
pan,
preferably
nonstick, over
high heat to
350°, about 2
to 3 minutes.
Add the
onions, green
peppers,
celery and 1
tablespoon of
A1
sauce. Stir
and cook for 3
minutes. Add
the stock, and
continue to
cook until
most of the
liquid
evaporates and
the mixture is
still moist,
about 5
minutes. Turn
off
heat
and set aside
to cool to
room
temperature.
While the
vegetables are
cooling,
unroll the leg
of lamb and
with a sharp
knife remove
as much fat as
possible,
being careful
not to cut
through the
seams.
Next,
sprinkle the
inside of the
leg evenly
with 1-1/2
teaspoons of
A1 sauce, then
spread the
cooled
vegetables
evenly around
the entire
inner surface
of the leg.
Carefully roll
the leg back
into shape,
and sprinkle
the remaining
A1 sauce
evenly over
the entire
roast. Place
the leg, seam
side down, in
a 9 x 12-inch
roasting pan,
cover with
foil, and
roast until
done, about
2-1/2 to 3
hours.
Serve
with mint
sauce.
ROAST
LEG OF LAMB
Ingredients:
5 lb leg of
lamb
2
cloves garlic;
sliced
1/3 c
olive oil
1 ts salt;
coarse or
Kosher
1/2 ts black
pepper;
freshly ground
1 ts rosemary
1/2 ts thyme
Trim fat off
lamb. Cut
slits about
1/2" deep
all over lamb
and insert
slivers of
garlic. Rub
all over with
olive oil.
Combine salt,
pepper, and
herbs and rub
herb mixture
all over lamb.
Allow to sit
at room
temperature
20 minutes.
Preheat oven
to 450
degrees. Roast
lamb for 15
minutes at 450
degrees, then
turn oven down
to 350.
Continue to
roast until
done, about an
hour for
medium rare.
Baste with pan
juices once or
twice. Remove
from pan and
allow to rest
at room
temperature
for 15-20
minutes before
carving.
Roast
potatoes,
carrots, and
onions with
lamb. Baste
occasionally.
NEXT
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