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 comprises details at the background, geography, customs and folks of the "land down under."
Read or Download Cooking the Australian Way (Easy Menu Ethnic Cookbooks) PDF
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Extra resources for Cooking the Australian Way (Easy Menu Ethnic Cookbooks)
Toss the egg-coated fish in the oats, coating completely. Arrange fillets on a plate in a single layer and chill until ready to fry. Meanwhile, line a plate or baking sheet with paper towels. 8. To fry, heat the oil and butter in a frying pan over medium-high heat until hot. * 9. Cook 3 to 4 minutes on each side, or until the oats are a deep, golden brown. Using a spatula, carefully remove fillets from the pan and drain them on the towel-lined plate. 10. Serve as soon as possible with a lemon wedge or tartar sauce.
Sour cream* 1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2 minutes longer. 2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth. Add half-and-half and process again until smooth. 3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside. 2. Tear lettuce into bite-sized pieces. Place in a salad bowl and add cucumber, mandarin orange segments, and red onion. 1 small head of lettuce, washed and dried 3. Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve. 1 small cucumber, peeled and thinly sliced 4. At serving time, toss salad with vinaigrette dressing.