By Elizabeth Germaine
An advent to the cooking of Australia, that includes such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. additionally contains details at the background, geography, customs and other people of the "land down under."
Read or Download Cooking the Australian Way (Easy Menu Ethnic Cookbooks) PDF
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Extra info for Cooking the Australian Way (Easy Menu Ethnic Cookbooks)
Heat oil in a large skillet over medium-high heat. Add onions, garlic, and gingerroot to the skillet and cook 2 to 3 minutes. 4. Stir in curry powder and cook another minute or two. Add salt, chopped tomato, and beef stock. Bring to a boil while stirring. 5. Pour the curry sauce over the beef. Cover the casserole with a lid or heavy-duty aluminum foil. Place in oven and bake for 1¥ hours, or until very tender. (Instead of baking, you can also simmer the beef curry in a covered saucepan on the stove.
C. vegetable oil plus ø c. (¥ stick) butter for frying 4. Place the oats in another shallow bowl alongside the eggs. 1 lemon, cut into wedges 5. Put 1 or 2 fish fillets in the plastic bag and close it securely. Shake the bag gently until fish is coated with flour. Open bag, shake off excess flour, and remove fish. 2 eggs bottled tartar sauce 6. Place the flour-coated fish in the bowl of beaten egg. Using two forks, turn the fillets to coat them completely. Let excess egg drip off. 46 7. Toss the egg-coated fish in the oats, coating completely.
Pour egg mixture over the ingredients in the casserole. Let stand 30 minutes to allow milk mixture to soak into bread. 4. Preheat oven to 350°F. Sprinkle nutmeg over dessert. When oven is ready, bake 40 minutes, or until golden brown. 5. Serve custard warm, either by itself or with canned fruit. Preparation time: 15 minutes (plus 30 minutes standing time) Baking time: 40 minutes Serves 4 to 6 *Use skim milk and substitute evaporated skim milk for heavy cream to reduce the fat content of this dessert.