easy, easy australian soup: Zuppa di pane o della felicita - Soup of happiness Serves 6-8 Ingredients 2-3 cups diced vegetables (eg. carrots, celery, onions) olive oil 4 ripe Roma tomatoes, skinned and seeded 500g (17-18 oz) stale, good crusty bread (not sourdough) broken into pieces 3-4 litres chicken stock or water basil leaves parmesan cheese extra virgin olive oil Method Gently fry the vegetables in a bit of oil. Add the tomatoes. Add the bread and the stock, a little at a time, until you see that the bread cannot soak it up any more. A little milk may give some creaminess. Add the basil and parmesan cheese, and let your guests decide if they want any olive
Joan Campbell & Sue Fairlie-Cuninghame Corn-fed chicken with lemon and onions serves 4 Ingredients 1 corn-fed chicken, about 1 1/2kg (3-4 lbs) 100g butter (3-4 oz) 1 small lemon, thinly sliced and seeded 2 large sweet salad onions, chopped roughly salt and pepper olive oil Method To prepare the chicken Clean, remove excess fat and dry with paper towel. With your fingers, working from the rear end of the bird, carefully separate the skin from all the breast flesh and the tops of the legs, leaving the skin intact. Melt half the butter and saute the lemon slices until the skin begins to caramelise a little. Remove the lemon slices from the pan with a slotted spoon and set aside to cool. Push the lemon slices in a single layer into the cavity between the chicken flesh and the skin. Add the remaining butter to the pan and saute the onions until softened. Season to taste with salt and pepper, and stuff the body cavity of the chicken with the onions. Tie the legs of the bird with string and, using poultry pins, secure the neck skin at the breast. Brush the chicken with oil, season with salt and pepper and place in a preheated 190deg C. oven (375 degrees fahrenheit) Roast for about 1 to 1 1/4 hours, basting occasionally. (The breast may need covering with foil to prevent it from burning.) When cooked, remove from the oven and rest for at least 10 minutes before serving. To serve This chicken is delicous served with braised radicchio and creamy green garlic potatoes. It is also excellent served cold with a mixed green salad.
even australians like fried chicken..... Greg Malouf Southern fried chicken with eastern spices It may look like a dauntingly long list of ingredients, but these are mostly spices. The method is pretty simple, and it is well worth the delicious result. Serves 4 Ingredients 1 Size 18 Cornfed or free range chicken, cut into 8 2 whole eggs 200ml buttermilk (6-7 oz) 100g cornflour (3-4 oz) 50g maize flour or very fine semolina (about 2 oz) 2 teaspoons sweet paprika 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon sugar 1/4 teaspoon ground allspice 6 pods cardamom, roasted 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seed, crushed Method Either buy a whole chicken and joint it into 8 pieces, or buy 4 marylands and cut each in half. Roast and crush the whole spices, combine them with other spices and mix together with the flours. Whisk the eggs into the buttermilk. Dip the chicken pieces in the flour, then into the egg mix and then back in the flour again. Shallow fry, two pieces at a time, in vegetable oil until each piece is golden brown all over. Place chicken pieces on a baking tray and cook in preheated 200 degrees oven for 20 minutes (390-400 degrees fahrenheit). Serve with sauteed potatoes, lemon wedges and a green salad.
Neal Jackson Lasagne of scallops with peas and bacon Serves 4 Ingredients 25 scallops, roe off 200 g sweet green peas (6-7 oz) 50 g pancetta (or ham), thinly sliced (about 2 oz) 80 g onion, chopped (about 3 oz) 1 red capsicum, roasted, peeled and sliced 80 g butter (3 oz) 200 ml fish stock (6-7 oz) 6 sheets lasagne, cooked and cut into 12 x 8 cm circles 50ml extra virgin olive oil (about 2 oz) Method Sauce Sweat the onion and one slice of pancetta in 10 g (or as much as you like) of butter until onion is soft do not brown Add the peas and cook for 3 minutes, remove a spoonfull of peas and put to one side for garnish Add fish stock, bring to boil and simmer 3 minutes Place in a blender with one scallop and blend till smooth, add 40 g butter (2 oz), salt and pepper Strain and keep warm scollops In a hot pan cook the pancetta and when crisp, add the scallops and quickly brown on both sides and remove Serve Warm the lasagne and place 1 circle on each plate, add 3 scallops, pancetta and red capsicum, place another lasagne on top and repeat, place the remaining lasagne on top. Pour some sauce around and scatter with peas.
looks like a pretty good salad that you can improvise with..... Micheal Lambie Salad nicoise with seared Atlantic salmon Serves 4 Ingredients 4 Atlantic salmon escalopes (filets), 140g each (about 5-6 oz each) 500g green beans (17-18 oz) 1 Spanish onion 12 quail eggs, soft boiled (or just use regular eggs) 200g kalamata olives, pitted (black olives) 12 cherry tomatoes 40ml balsamic vinegar (about 2 oz) 100ml olive oil salt and pepper (3-4 oz) Method Blanch the beans, half the tomatoes and olives. Finely slice the onion. Cook the eggs in boiling water for 3 minutes, cool and shell. Mix all salad ingredients together, season and dress with oil and vinegar. Sear the salmon in a hot dry pan (to rare). Place the salad into a bowl, dress with the salmon on top.
Russell Jeavons Almond and orange cake Serves 6 Ingredients 6 eggs, separated 175g castor sugar (6 oz) 225g ground almonds (8 oz) 75g (2-3 oz) SR (self rising) flour (can use plain flour or cornflour) 2 tablespoons brandy 2 oranges, juice and rind, finely chopped Method Take 50g (2 oz) sugar and whisk with yolks till pale. Beat 125g (4 oz) sugar with the egg whites as for meringue. Grind almonds in a food processor and add a little flour as you do this as it assists the grinding and smooths out texture of almonds. Carefully combine the two egg mixes and fold through the dry (almonds/flour) and wet (brandy and orange juice). As you fold scatter in the mixes to allow as much air as possible into the mix. Rather than lose air as you fold, you can add it. Brush cake tin with olive oil and line with silicon (or use a springform tin). Set oven at 150ƒC (300 degrees f) and cook for approximately 30 minutes. Do not open oven for the first 20 minutes. If you can see in and cake seems to be splitting, take temperature down. Russell says this cake is delicious with something liquid and recommends poached pears.
you can substitute ingredients of your choice on this one......this stuff's gotta just melt in your mouth. Iain Hewitson Soy-braised beef shank Ingredients 1-2 beef shanks boned, rolled and tightly tied 1cm piece fresh ginger, sliced (about 1/2 an inch) 3 cloves garlic, sliced 1 ltr chicken stock (about 4 cups) 1.5 ltrs light Japanese soy (about 6 cups) 125g brown sugar 250ml dry sherry (1/2 cup) 3 star anise 2 pieces dried orange peel 2 tbsp Szechuan peppercorns 1 red chilli Method Place all ingredients, except shanks, into a high sided saucepan and bring to the boil. Lower heat and simmer for 30 minutes. Add the shanks, return to the boil and simmer very gently for 2 hours. Turn off heat and cool in liquid before refrigerating overnight. Slice very finely, ideally on an electric slicer, and serve sprinkled with the braising juices and some rocket leaves dressed with virgin olive oil.
i like the marinade on this one....... Tetsuya Wakuda Beef ribs marinated in sake served with buckwheat risotto Serves 6-8 Ingredients 1 kg rib of beef with bones, cut into 3cm lengths (2-3 lbs cut in 2" length) 500 ml sake (17 oz) 200 ml sake, extra (about 7 oz) 2 large onions, sliced pinch of saffron threads, or to taste 1 stick celery, finely chopped 2 medium carrots, finely chopped 30 green olives 1 teaspoon garlic, grated 1 tablespoon ground coriander 1 teaspoon ground turmeric 12 teaspoon cayenne papper 1 teaspoon grated ginger 1 teaspoon curry powder Buckwheat Risotto 1.5 litre chicken stock (6 cups) 1/2 large onion chopped 2 tablespoon olive oil 300 gm buckwheat (10 oz) 65 gm short grain rice (2-3 oz) 1 tablespoon mascarpone cheese 2 tablespoon parsley, finely chopped Method Place ribs in a large glass or ceramic dish, pour sake over, cover and marinate overnight in the refrigerator Combine beef, extra sake and remaining ingredients in a large roasting pan, season to taste and mix well. Cover with aluminium foil and roast at 180oC 350 degrees f) for 45 minutes, or until beef is tender Remove from oven and rest in a warm place until ready to serve. Meanwhile for the buckwheat risotto, have chicken stock simmering over low heat. Heat oil in a large saucepan, add chopped onions and cook until softened. Add buckwheat and rice and stir over medium heat to coat with oil and toast lightly. Add 1 cup of simmering stock and stir over low heat for about 5 minutes until stock is absorbed. Add simmering stock 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding next, until buckwheat and rice are al dente. Stir in mascarpone, season to taste and mix well. To serve, place braised beef accompanied by buckwheat risotto onto a large serving plate and garnish with chopped parsley.
yes, these are recipes from chefs in australia.....large asian influence. Jimmy Shu Oriental pork spare ribs Serves 6 Ingredients 500 gr (18 oz) pork spare ribs (trim off fat and skin), cut into 3 cm (2") strips 1/2 cup sugar 1/2 tablespoon salt 1/2 teaspoon five spice (good quality) 3/4 tablespoon dark thick soy sauce 50 milliliters hoisin sauce (about 2 oz) 1/4 cup sweet sherry Method Trim the pork ribs, wash and drain. Into a large bowl mix all the ingredients and stir until the sugar has dissolved. Coat the ribs with the marinade and refrigerate for 10 hrs. Preheat oven to 180 degrees (350 degrees f). Arrange ribs on a rack placed over a baking dish containing water. Place in oven and turn over after 50 mins and cook for a further 30-40 mins. Slice and serve with Japanese pickles Japanese Pickles Ingredients 2 bunches red radishes 1 teaspoon salt 1/2 cup sugar 1 cup white vinegar 1/4 cup water Method Trim radishes off stem, wash and drain Slice thinly, toss in one teaspoon salt and leave it for 15 minutes Rinse salted radish with water, drain and set aside Dissolve sugar in water and vinegar, add the radish and refrigerate for 3 hours. Ready to serve
you don't have to do a whole lamb.....this can be tailored down for a nice leg of lamb.....and again, you can get creative with the ingredients for the marinade. Guy Grossi Abbacchio alla Romana (Baby Lamb Roman Style) Serves 6 Ingredients 1 baby lamb about 5 kg before boning (about 11 lbs) 2 onions chopped 1 cup of good quality, extra virgin olive oil 2 ripe tomatoes, chopped 1 litre water (4 cups) salt and pepper bottle of Italian white wine rosemary branch 4 sage leaves, chopped 6 whole garlic cloves 100 grms grated parmesan (3-4 oz) 200 grms bread crumbs (7-8 oz) 1/4 bunch continental parsley, chopped 1 chilli chopped Method Bone the lamb into small pieces and place into a shallow baking dish. Scatter with tomatoes, onion, parsley, sage, rosemary, salt and pepper. Cut the garlic pieces into quarters and add to the tray. Pour on the olive oil, wine and water. Sprinkle with cheese and breadcrumbs and picking up each piece of lamb massage the flavours of the herbs, oil and wine into the lamb meat. Allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasting it forms a nice crust. Place in a preheated moderate oven (350 degrees f) for 35/40 minutes or until the lamb is tender and cooked. Remove from the oven and place the lamb in a serving dish with deep sides. Pour juices over the top of the lamb and serve.
