ETHBIC EDIT
Source of Recipe
Ethnic Recipes
Aussie Sausage Rolls
Filling
2 pounds ground lamb
2 eggs
6 slices crustless white bread
1/3 cup Worcestershire sauce
1/3 cup tomato paste
Salt and pepper
Pastry
3 sheets puff pastry (11/2 packs Pepperidge Farms frozen sheets)
2 egg yolks
Sesame seeds, untoasted
Thaw puff pastry sheets to room temperature and preheat oven to 400 degrees F.
Make fresh bread crumbs by putting slices of bread through a blender or food processor. Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.
Roll pastry into flat sheets and cut into long, wide strips. (If using Pepperidge Farms sheets, cut in half.)
Place filling into sausage-shaped lines down the center of the pastry strips. Roll pastry over the top to enclose and then turn upside down so the seam is underneath. Cut meat-filled tubes into 6 portions and place on a nonstick baking tray. Brush with egg yolk and sprinkle with sesame seeds.
Bake for 15 to 25 minutes or until golden and cooked through.
Serve with ketchup.
Recipe: caramel bananas with rum
category: oceanian
id: 3622
title: caramel bananas with rum
recipe:
Caramel Bananas with Rum
2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds
Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.
Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.
Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.
Yields 4 to 6 servings.
Recipe: ginger crunch
category: oceanian
id: 3623
title: ginger crunch
recipe:
Ginger Crunch (New Zealand)
1/2 cup (125 ml) butter
3/4 cup (188 ml) granulated sugar
2 cups (500 ml) minus 1 tablespoon (15 ml) flour
1 teaspoon (5ml) ground ginger
1 teaspoon (5 ml) baking powder
Topping
2 tablespoons (30 ml) butter
4 tablespoons (60 ml) confectioners' sugar
2 teaspoons (10 ml) golden syrup
1 teaspoon (5 ml) ground ginger
Preheat oven to 375 degrees F.
Cream together the butter and sugar.
Sift together the flour, ginger and baking powder. Add to the creamed mixture and knead well. Turn into a buttered 8-inch square cake pan. Bake until the cake tests done, 20 to 25 minutes.
Place the 2 tablespoons butter in a small saucepan with the powdered sugar, golden syrup and ginger. Heat and stir until the butter is melted. Pour the mixture over the cake while it is still hot. Cut the cake into bars about 2 1/2 inches square before it is cold.
Yields 9 cookies.
NOTE: Golden syrup is available at upscale markets and British specialty stores.
Recipe: sticky toffee pudding cake
category: oceanian
id: 3624
title: sticky toffee pudding cake
recipe:
Sticky Toffee Pudding Cake
1 3/4 cups finely chopped dates
1 teaspoon baking soda
1/4 cup plus 1 tablespoon butter
3/4 cup granulated sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup brown sugar
1/4 cup plus 1 tablespoon butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
Boiling water
Preheat oven to 350 degrees F.
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8-inch round baking pan.
Bake at 350 degrees F for 30 to 40 minutes. Let cool, slice and serve with warm Caramel Sauce.
Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and the last 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.
Recipe: swaggie's lamb shanks
category: oceanian
id: 3625
title: swaggie's lamb shanks
recipe:
Swaggie's Lamb Shanks
A swaggie (swagman) is someone who carries a swag (all his worldly possessions) on his back and roams around the country on foot, living off his earnings, doing odd jobs here and there, and from gifts of money and food. This inexpensive cut of lamb is one a swaggie might be given and is a real treat when cooked this way and served sitting around a campfire under the stars in the Australian bush. It is more likely, though, that a swaggie would use beer rather than wine. This tastes better when cooked in a camp oven (a heavy cast iron pot with a lid) over an open fire and then finished, clamped in a grill (broil) rack, over the coals until the outsides are crisp and golden. You will need to begin making this dish two days ahead of serving.
6 lamb shanks
1 carrot, peeled and sliced
1 onion, diced
1 celery stalk, diced
3 fresh parsley sprigs
3 fresh thyme sprigs
1 head garlic, cut in half across the cloves
1 (2 inch long) piece ginger root, peeled and sliced
6 peppercorns
1/2 cup peanut oil or vegetable oil
1 bottle red wine
Arrange the shanks in a large, shallow baking dish. Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top. Pour in the oil and the wine. Turn the shanks over in the marinade to coat evenly. Cover and refrigerate overnight.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Transfer the shanks to a cast iron Dutch oven with a lid and pour the marinade evenly over the top. Cover and bake in the center of the oven until fork tender, about 2 hours. During cooking, turn the shanks over from time to time. Remove from the oven and let cool, then refrigerate overnight in the marinade.
Drain the shanks over a pot, catching the marinade. Place the marinade over medium-high heat and cook until reduced to a good coating consistency. Arrange the shanks on a griller (broiler) tray and slip under the broiler. Broil until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2 to 3 minutes longer.
Serve the shanks at once with the reduced sauce spooned around them.
Serves 6.
Recipe: pumpkin scones
category: oceanian
id: 3626
title: pumpkin scones
recipe:
Pumpkin Scones
1 1/2 ounces butter
2 tablespoons brown sugar
1/2 cup mashed, cooked pumpkin
1 egg, beaten
1/2 cup milk
2 1/2 cups self-rising flour
Pinch of salt
Melted butter (for glaze)
Preheat oven to 400 degrees F.
Cream butter and sugar, then mix in pumpkin. Stir in egg and milk. Sift in flour and salt and add to creamed mixture. Knead a few times on a lightly floured surface, then pat out to a rectangle about 3/4 inch thick. Cut rounds with floured cutter or into squares with a sharp knife. Brush with melted butter. Bake for 15 minutes until well risen, golden brown on top and cooked through. Serve hot, split and buttered.
Serves 4 to 6.
Recipe: boiled peanuts
category: oceanian
id: 3627
title: boiled peanuts
recipe:
Boiled Peanuts (Hawaii)
2 pounds raw peanuts
2 tablespoons Hawaiian rock salt
1 whole bhat gok (star anise)
Soak peanuts in water overnight, weighing down the peanuts with a dish and a weight, like a large can of pork and beans.
The next day, wash and rub peanuts until the water is clear. Put peanuts in a pot with water about 1 1/2 inches above the peanuts. (Hold peanuts down with your hand.) Add salt and bhat gok. Cover and bring to a boil. Simmer for 30 minutes.
Taste for doneness. Peanut should be medium to soft, depending on the taster. Cook 30 minutes longer for a softer peanut. Let peanuts stand in water for 1 hour.
Pour off excess water. Package and refrigerate. Boiled peanuts may be frozen until ready to use or eaten right away.
Recipe: chicken pupus
category: oceanian
id: 3628
title: chicken pupus
recipe:
Chicken Pupus (Hawaiian Appetizer)
1/2 cup low sodium soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
1/4 cup dark rum
1 tablespoon wasabi powder
Juice of 1 orange
1 tablespoon minced fresh ginger
1 tablespoon honey
1/2 teaspoon freshly-ground black pepper
1 1/2 pounds skinless, boneless, cubed chicken
thighs or breasts
Whisk together all ingredients, except the chicken, in a mixing bowl. Place the chicken thighs in the marinade and marinate for 2 to 4 hours in the refrigerator. After 2 hours, stir the marinade.
Preheat the grill until the coals are gray to white. Remove the chicken from the marinade and drain or shake off the excess marinade. Place on a lightly oiled grill and cook for 5 to 7 minutes on each side.
Continue grilling until the chicken is cooked in the center. Remove the "pupu chicken" to a serving plate and insert wooden picks in each of the cubes. Serve immediately as an appetizer.
Yields 4 to 6 servings.
Recipe: masi samoa
category: oceanian
id: 3629
title: masi samoa
recipe:
Masi Samoa
2 cups (4 sticks) butter or margarine
4 cups granulated sugar
5 eggs
2 cans coconut milk
4 teaspoons vanilla extract
5 pounds all-purpose flour
10 teaspoons baking powder
Preheat oven to 350 degrees F.
Cream butter and sugar. Add eggs, coconut milk and vanilla extract and mix well. Add flour and baking powder to the mixture. Mix until it is easier to handle, then roll it out, and cut into squares. Put squares onto a cookie sheet and bake until they are brown on both sides.
Recipe: palusami
category: oceanian
id: 3630
title: palusami
recipe:
Palusami (Polynesia)
About 36 young taro leaves
1 medium onion, finely diced
2 cups coconut cream
1 teaspoon curry powder (optional)
6 wilted banana leaves
6 breadfruit leaves
Salt, to taste
Add onions to coconut cream. Add curry, if desired. Salt to taste. Take about six taro leaves and form into a cup. Pour 1/2 cup of the coconut cream mixture into the taro leaf cup. Wrap with banana leaf, then wrap again with breadfruit leaf. Bake in oven for 30 minutes.
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