Aussie Dinner

[tpmacrest]

Hi Guy's & Gal's, any ideas on a traditial 5 coarse Austrailian Dinner????? Thanks

[ChefJen]

Hi.. what do you have avail in your area


For dessert I would suggest Pavlova (i can here the NZers hissing) but it is a great aussie dessert...and easy to make!!

but im not sure what you can get in Mich. for this as far as meats. Obviously lots of fresh fish is benefical

and do you want to go Bush foods or Native foods?

Heres just something off the top of my head!

1 Prawns
2 Laksa--which all though hailes from Singapore its avail everywhere in Aussie..
3 Lamb
4 Pavlova
5 Australian Cheeses...served with honeycomb

those are just some suggestions on types of things you could serve... if you like anything i can come up with some recipes for you!

[mark1]

You want traditional, try damper, dinkum chili, kangaroo done one of various ways and lamb or mutton stew.

[ChefJen]

Oh i like damper!

[siksikaboy]

Here are a few recipe ideas.

Blue Eye Cod On Mash, Red Wine Sauce

2 750 g. fillets blue eye; skin left on
1 olive oil; as needed
1 potato mash; enough for six
4 shallots; very finely diced
400 ml pinot noir
50 ml veal glaze
150 gm butter; diced and softened
1 half a lemon; juice of
2 teaspoon chopped parsley
1 salt and pepper

The mash can be pre done and re-heated in the microwave. Try adding cream instead of milk when making the mash for a more velvety finish.
For the fish, cut each fillet into 3 (approx. 250g/serve), then lightly score the skin at the thickest part of each piece, marked like a hash (#). Season with salt and pepper.
Heat oil in a pan and place a piece of the fish, skin side down, in the hot oil. Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds). Add another piece of fish and follow this method.
When the skin is crisp and lightly browned, turn fillet over and cook for 1 minute longer, then transfer to a tray, skin side up. When all the fish is done like this and is still medium rare in the centre, keep to one side until
almost ready to serve.
Next, make the Red Wine Sauce. Place shallots and wine in a pan, reduce by half over a medium high heat. Add the veal glaze then remove from the heat and whisk in the butter until combined.
Finish with lemon juice, parsley and salt and pepper. (Do not reboil)
To serve, mound some mash on the centre of each plate and transfer the fish to each plate, placing the fish on top of the mash. Drizzle over the red wine sauce and serve immediately.


Carrot And Ginger Soup

6 carrots; peeled and chopped
2 sticks celery; chopped
1 small onion; sliced
1/4 cup crystallized ginger; chopped
1/4 cup white rice
7 cup rich chicken stock
1 salt and pepper to taste
1/2 cup cream

1. Place carrots, celery, onion, ginger, rice and stock in a large pot and bring to the boil. Reduce heat to a simmer, cover and cook until the carrots are tender.
2. Puree the soup in a blender or food processor in small batches. Return to the pot and adjust seasoning. Add cream and heat through but do not boil.

Char-Roasted Spring Lamb On Summer Salad

2 lamb racks or 4 lamb leg steaks
3 teaspoon gregg's thai seasoning
----FOR THE SALAD----
1 peeled carrot
1/2 cucumber
1 red pepper; deseeded and thinly sliced
1 zucchini
1 bunch spring onions
1 cup fresh bean sprouts
227 gm golden sun water chestnuts; drained and sliced
250 ml ETA avocado & garlic dressing*
2 tablespoon first choice olive oil
2 teaspoon fresh chopped herbs
*ETA is a brand of dressing in Australia. See recipe below for replacement.

Crust:
If using racks, remove the lamb from the racks or ask the butcher to do this for you.
Rub the seasoning into the meat.
Place onto a roasting tray and roast at 220 C for 10 mins.
Remove and cool.
Place 1 tablespoon olive oil onto the roasting tray.
Using a vegetable peeler, slice the carrot and zucchini into thin ribbons. Toss them into the oil along with the spring onions and chestnuts.
Roast for 2-3 mins to soften.
Remove and cool.
Slice the cucumber into thin ribbons.
Stack all the salad vegetables and herbs onto serving plates.
Thinly slice the lamb, lay over the salad.

Mix any juices from the roasting tray with the 1 tablespoon olive oil and enough ETA dressing to create a smooth dressing.

Spoon over the salad and serve.


CREAMY AVOCADO & GARLIC DRESSING

MAKES ABOUT 1 1/2 cups
1 Med Avocado, ripe, peeled, pit removed
3 Garlic Cloves, peeled and diced
1/2 c. Olive Oil
1 tsp. Dijon Mustard
1/2 c. Parmesan Cheese, freshly grated
2 tsp. Rice Vinegar
2 Tbs. Buttermilk (optional)
Salt & Freshly Ground Pepper
3 - 6 dashes Hot Sauce

Place all ingredients in blender. Blend on low speed until smooth. Refrigerate until ready to use.

Coconut Lamb Kabobs

500 gm lean lamb mince
1 tablespoon tomato paste
1/4 cup desiccated coconut
1 teaspoon ground cumin
2 tablespoon chopped fresh coriander
1 tablespoon chopped fresh parsley
3 tablespoon lime or lemon juice
1 freshly ground pepper

1. Place lamb, tomato paste, coconut, cumin, coriander, parsley, lime or lemon juice and black pepper to taste in a large bowl. Mix well to combine. Roll tablespoons of mixture into balls and push three balls onto a lightly oiled bamboo skewer Repeat with remaining mixture.
2. Cook on lightly oiled pre-heated barbecue grill for 4 to 5 minutes each side or until cooked to your liking.
Recipe by: Super Food Ideas (Aussie Magazine)
Yield: 4

Delganys House Smoked Salmon On Bread Beans With Vichyssoise

----FOR THE SALMON----
800 gm salmon fillets; skin removed
2 teaspoon sea salt
2 teaspoon crushed pink peppercorns
30 ml truffle oil; (optional)
150 gm broad beans; cooked and peeled
10 heat beads
250 gm castor sugar
10 black peppercorns
5 sprigs thyme
1 large sprig rosemary
2 cloves
----FOR THE SOUP----
1 teaspoon freshly grated nutmeg
2 brown onions
4 medium leeks
4 medium potatoes
2 tablespoon chopped chives
1 liter chicken stock
200 ml double cream
20 ml noilly prat; (dry)
50 gm butter
1 salt and pepper to taste
6 sprigs thyme

First, marinate the salmon. Rub the sea salt into the salmon then sprinkle the peppercorns over. Cover and place in the fridge for four hours.
Preheat the oven to 200øc. Place the heat beads over a wire rack and place the rack over a gas flame until the heat beads are red hot. Line a metal baking dish with foil then toss in the heat beads. Cover with the sprigs of thyme
and rosemary, peppercorns, cloves and sugar. Very quickly, place the baking dish on the bottom of the oven and the fish (on a wire rack) on the top shelf. Close the oven door and let the fish smoke for 10 minutes. (there will be lots
of smoke so leave doors or windows open).

To make the soup, heat the butter and add the chopped onions, leeks, potatoes, nutmeg and thyme and cook for 10 minutes. Add the chicken stock and simmer for 1 hour. Remove the thyme then puree the soup until smooth. Season to taste
with salt and pepper then bring the soup to a slow simmer. Add the cream and Noilly Prat and add the chopped chives.

To serve, cut the fish into finger-size pieces and re-warm if necessary. Spoon the broad beans in the centre of a sloped bowl and place the fish on top. Drizzle around the truffle oil (if using) then at the table, pour around the
vichyssoise.


Hot Chilli Prawns

1 1/2 kg uncooked large prawns; (shelled and,deveined tails left intact)
----CHILLI MARINADE----
2 tablespoon chile sauce
1 tablespoon soy sauce
2 teaspoon cracked black peppercorns
1 clove garlic; crushed
1/4 cup lemon juice
----MANGO CREAM----
1 mango; roughly chopped
3 tablespoon coconut milk

1. To make marinade place chile sauce, soy sauce, peppercorns, garlic and lemon juice in a bowl and mix to combine. Add prawns, toss to coat. Cover and set aside to marinate for 1 hour. Toss several times during marinating.

2. To make Mango Cream, place mango flesh and coconut milk in a food processor or blender and process until smooth.

3. Drain prawns and stir-fry in a lightly oiled preheated frying pan or on a lightly oiled barbecue for 3 to 4 minutes or until prawns just change colour. Serve with Mango Cream.
Recipe by: Super Food Ideas (Aussie Magazine)
Yield: 6

Pavlova

1/2 cup egg whites at room temperature (from about 4 eggs)
1/8 teaspoons cream of tartar
1/8 teaspoons salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoons raspberry vinegar or red wine vinegar
1/2 teaspoons pure vanilla extract
1 1/4 cup heavy cream
2 tablespoons light brown sugar -- packed
2 kiwi fruits -- peeled and thinly sliced; or
1 cup of another ripe fruit, such as peaches or nectarines
10 pcs strawberries thinly sliced or other; berries, such as raspbe

Preheat oven to 350 degrees.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more.
On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.
Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
Contributor: Gale Gand
Yield: serves 8

[Gourmet_Mom]

I'm not looking for an Aussie dinner, but dang if I didn't have to copy these! Yum! Thanks SB!

[attie]

You might like to look through here

[Kelly Johnson]

Hey Tommy.
I have a few menus from some of the top places in Sydney.
I can give them to Chuck for you if you'd like.

From what I could tell from my short stint there the techniques were esentially the same with the excepetion of having a much larger and more integrated asian influence. Many non-asian restaurants still had a wok burner in their kicthen for instance.

I also noticed that it seemed they were naturally more healthy eaters. Not a lot of fried stuff, very limited starches on dishes and much smaller portions when they were there, HUGE on seafood and petite/micro/baby letucces and little vegetable salads etc. Butter was used sparingly and as a luxury and in moderation, lot of oils and vinaigrettes...

I'm sure the region I was in adn the season played a big role as well but that's a short overview from my perspective.

[ChefJen]

Yeah thats true kelly micro greens and baby herbs i saw everywhere i went.. Ilove baby herbs!

[worldcook]

weel, the good old Pavlova, a truly australian classic, always makes an impression.

google it

[sunny_mcd]

Don't forget the shiraz and the chardonnay!