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Australian Recipes

australian recipes

Australian Dinkum Chili
8 servings

1/2 lb Bacon, packaged
2Tbs Oil, vegetable
2 Onions, med, coarsely chopped
1 Celery stalk, coarse chopped
1 Bell pepper(s)
2 lb Top beef sirloin,1" cubes
1 lb Beef, hamburger ground
1 lb Pork, hamburger ground
7 Tbs Red-hot Chile ground
2 Garlic cloves med fine chop
1Tbs. Oregano dried
1 t Cumin ground
2 can Beer Australian (12oz ea)
1 can Tomatoes whole (14 1/2oz ea)
3 t Brown sugar
1 Boomerang (opt but authentic)

Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chili, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

australian recipes

Australian Pumpkin Soup

2 cups (500ml) vegetable stock
800g (1¾ lb) pumpkin, chopped
2 onions, chopped
2 cloves garlic, grated
½ teaspoon nutmeg
Salt, pepper
60 ml (2 fl oz) cream

Bring the vegetable stock to the boil. Add pumpkin, onion and garlic; simmer for 20 minutes or until soft. Puree soup in a blender until smooth. Return soup to the pot to reheat, season with nutmeg, salt and pepper. Pour the soup into bowls. Decorate with a dollop of cream.
Serves 4

australian recipes

Australia's "icon" dish Australian Meat Pie

1½-2 kg chuck steak, trimmed and chopped into small cubes. 3 bacon rashers (optional), chopped.
2 onions peeled and chopped. 2-cups water.
½-teaspoon black pepper
1-teaspoon salt.
½ teaspoon dried thyme (optional).
1-stick celery finely chopped (optional).
3 tablespoons plain flour
1-batch short crust pastry (see below)
Fry the bacon and onion over a low heat until the onion is soft. Add the chopped steak. Pour in the water and season with the salt, pepper, and thyme. Then add the celery. Cover and simmer for about 1½ hour.
Mix the flour with a little water to a smooth, runny mixture (roux), and then stir this into the meat mixture. Stir until the mixture thickens. Pour into a deep pie dish. If you are making small pies, then line small pie dishes with the pastry and fill them with the meat mixture.

Wet the rim of the pie with milk or beaten egg. Place a layer of pastry on top of the pie to form a lid. Trim the lid to the shape and size of the pie dish. Press the edges together with a fork to seal. Make some steam holes in the top and glaze with beaten egg or milk.

Bake in a hot oven for 30-40 minutes (maybe less for the smaller ones).

¾-cup plain flour
¾-cup self-raising flour
Pinch of salt
100 gm cooking margarine or butter
3 tablespoons of cold water
1 teaspoon of lemon juice
The above ingredients make one batch of the short crust pastry for the meat pies. You might need to make more than one batch to complete the small pies.
Place the flours and salt into a mixing bowl, rub in the margarine or butter with your fingertips, and mix into dough with the water and lemon juice. Turn out onto a lightly floured surface and knead lightly with a little flour. Let it rest for about 20 minutes before rolling it out into a sheet ready for the piecrust.

Note: This dish is traditionally about 15cm (6 inches) in diameter and eaten in the hands with tomato sauce (or ketchup, if you are from the U.S.A.) and is usually accompanied by a cold beer. The pastry is always short crust, with sometimes a flaky pastry cover. This recipe makes one large pie or several smaller ones. The smaller ones, just large enough to hold in one hand, are the most common in Australia, being sold as snack food.

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