Recipes Around The World

[Kath]

i like beet root in sweet vinegar and pickled silverskin onions 

but i prefer homemade beet root the best ... i like my beetroot to melt in my mouth 

I just add new beets to the empty jar, until I see... it's time to start again.

 

[splitinfinitive]

I didn't grow that beetroot, but I did pickle it with plain white vinegar and a little sugar.  I don't even heat the vinegar.  Straight in the clean jars and it's never failed me in 40 years.

I have one beet growing in the garden, the only survivor of a small row I sowed. Whatever *shrug*, It's gonna get eaten when it's large enough.

I used to do pickled shallots too, clean them off, place on a large platter, salt them well and cover.  Yes, cover, because they will stink your house out from top to bottom.  The day after, rinse the shallots and place them in jars, tip in a spoonful of pickling spice, top up with white vinegar.  In a few weeks, they will be crunchy and crisp, please, never water bath onions, you will ruin them.

I like the shallots idea, the local market sells them by the bucket full up here, I might give it a try.

Any ideas on easy peeling them?

 

[Gregorius]

Rumbledethumps (Scottish Dish)

 

[Gregorius]

Mailsnderli (Milano cookies, Christmas treat) &

Zimtsterne (Cinnamon cookies, Christmas treat)

 

[Gregorius]

Schwabenbrotli (Swabia cookies, Christmas treat)

 

[Gregorius]

Brunsli (Swiss brownies - Christmas treat)

 

[Gregorius]

Chräbeli (Anise cookies, Christmas treat)

 

[Gregorius]

Christmas desserts from around the world 

 

[Kath]

I like the shallots idea, the local market sells them by the bucket full up here, I might give it a try.

Any ideas on easy peeling them?

Peeling them is a pain, I can't give you any tips on that.  It's just a task that we have to do if we want to pickle onions.  (I read somewhere that doing  it under water helps, but nothing I know about makes it easier).

 

[Gregorius]

Some quick chicken recipes by Bette Cocker 1/2

 

[Gregorius]

Some quick chicken recipes by Bette Cocker  2/2

 

[Gregorius]

Skillet Salisbury Steak Recipe

 

[Merlin]

Thanks! I was hoping and you came through!

 

[Gregorius]

Creamy Skillet Chicken Cacciatore & Homemade Italian Seasoning 

 

[Gregorius]

Chocolate surprise croquettes peanut & bacon steak

 

[Gregorius]

Swiss Cheese Croquettes

 

[Gregorius]

Bacon and Corn frittata

 

[koolrebel]

Scallops with Warrigal greens and Davidson plum butter

"Every element of this dish is so uniquely Australian and the use of bush food adds an
authenticity to it. Hervey bay scallops are famous for their sweet, white flesh. Davidson plum is
acidic and bright purple, while Warrigal greens have a nearly meaty thickness to them and a
wonderful flavour. Sea celery looks great and tastes like a mix between celery and
parsley." 

Serves 2  Preparation 20 min Cooking  5 min  Skill level Easy

Ingredients
• 12 sea scallops in the shell
• 1 small handful Warrigal greens, leaves picked and finely chopped
• pinch each of salt and pepper
• 2 tbsp melted coconut oil
• sea celery and lime cheeks, to serve
Davidson plum butter
• 125 g unsalted butter, at room temperature
• 10 g Davidson plum powder (see Note)
• ¾ tsp yuzukoshu (see Note)
• 1 tbsp soy sauce
• 2 lemonade fruit or lemons, zested and juiced
• 1 tsp mirin
 

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g,
unless specified.

Instructions

• Preheat a grill (salamander) and a barbecue chargrill to very hot.
  
• To make the plum butter, place all the ingredients in a bowl and beat vigorously with a wooden spoon until well combined.
  
• Remove the scallops from the shell and fill the shell with the chopped Warrigal greens.
  
• Season with salt and pepper
  
• Brush the scallops with coconut oil and place in the shell on top of the Warrigal greens and onto the barbecue chargrill, shell-side
  
• down, for 30 seconds.
  
• Transfer the scallops to a baking tray, place one teaspoon of plum butter on top of each scallop then cook under the grill for 40
  
• seconds or until the butter melts and the scallops are just heated through but still opaque in the centre. Serve scattered with sea
  
• celery with lime cheeks for squeezing over.
  

Notes
• Davidson plum powder is available from specialist food stores or online. Substituted with beetroot powder. To store any remaining
plum butter, place on a piece of baking paper lined foil, shape into a log, then roll up tightly. Refrigerate for up to 1 week or freeze
for up to 2 months.
• Yuzukoshu is a Japanese citrus paste available from Japanese grocers.
• Sea celery grows along the Southern coastline

 

[koolrebel]

Saltbush and mountain pepper squid

Serves 4  Preparation 15 min  Cooking 15 min Skill level Easy

Ingredients
• 4 squid or calamari hoods
• 1 tsp dried lemon myrtle (see Note)
• 1 cup tempura flour (see Note)
• 20 ml macadamia oil (see Note)
• 50 g butter
• 1½ tsp dried saltbush flakes (see Note)
• 1½ tsp ground mountain pepper (see Note)
• 1 tsp tanami fire seasoning (see Note)

Salad
• 100 g mixed lettuce leaves, chopped
• 2 tomatoes, deseeded, chopped
• 1 telegraph cucumber, deseeded, chopped
• lemon wedges, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g,
unless specified.

Instructions

• Prepare the squid or calamari hoods by washing and removing the "backbone" and skin (if desired). Cut the hoods into triangles or
  
• squares (this will encourage the flesh to curl while cooking).
  
• In a bowl, mix the lemon myrtle and flour. Roll the squid pieces through the flour mixture.
  
• Meanwhile, make the salad, place the lettuce, tomato and cucumber in bowl and toss to combine.
  
• Heat the macadamia oil and butter in a wok. Add the saltbush, mountain pepper and tanami fire seasoning and cook for 30
  
• seconds.
  
• Add the squid, in batches, shaking off the excess flour, and cook until they curl. Using a slotted spoon, remove from the oil and
  
• drain on paper towel. Repeat with the remaining squid.
  
• To serve, divide the salad among plates. Top with the squid and serve with a lemon wedge.
  

Chef's notes
• Dried lemon myrtle, dried saltbush, mountain pepper (also called native pepper or pepperleaf) and tanami fire seasoning are
native Australian herbs, spices and fruits. For more information, visit the Black Olive website  You can purchase these products online.
• Macadamia oil is available from the oil or health food aisle in most supermarkets or in health food stores.

 

[koolrebel]

Emu Ravioli (Australian Bush Tucker)

Ingredients



Pasta Ingredients


200gr hard wheat semolina (rimacinato) – from Italian gourmet shops
2 eggs
1 Tsp extra virgin olive oil
1 pinch salt
cold water as needed


Filling Ingredients


200gr emu mince
50gr flat pancetta, cubed
½ carrot, chopped in small cubes
½ celery stalk, chopped in small cubes
½ small onion, chopped small
1 tbsp extra virgin olive oil
50ml dry white wine
Salt to taste
50gr Parmesan cheese, grated
2 native pepperberries, crushed
½ tsp native thyme


Sauce Ingredients


200gr Butter
1tbsp Saltbush leaves


Method

• To make the pasta, place all of the above ingredients in an electric mixer with the kneading attachment and mix until the dough forms a ball.
  
• Take the dough out and wrap it in glad wrap and let it rest for 30 minutes in the fridge.
  
• In the meantime place the carrot, the celery, the onions and pancetta in a fry pan with the extra virgin olive oil and gently fry until the vegetables are soft, add the emu meat and brown, then add the wine and leave to evaporate.
  
• Add salt to taste, some vegetable stock and cook on low heat until the liquid is reduced but the mixture is still moist.
  
• Place the mixture in a food processor and blend until smooth.
  
• Place in a bowl, let the mixture cool down, add the Parmesan cheese, thyme and pepperberries, mix well and set aside.
  
• Get the pasta dough and roll it with the pasta machine to the thinnest size, place the pasta sheet on a floured board and cut using a 50mm round cutter
  
• Place a tsp of filling in the middle of each round, brush the edge of ½ round with egg white, fold the other half over and press to seal.
  
• Place the ravioli on a floured tray until required.
  
• Bring water to the boil in a large pot, add salt and cook the ravioli “al dente”.
  
• While the ravioli are cooking place the butter in a large frypan, let to melt, add the saltbush and cook until the butter becomes brown, drain the ravioli, toss in the pan with the saltbush butter and serve immediately.
  
• It can be garnished with a deep fried saltbush sprig.