Australian Food Recipes


"Australian Food Recipes- A collection of my favourite recipes from Oz!"

Over the years of living here in Oz, I have kept a collection of my favourite recipes using traditional Aussie ingredients. Here you will see some of those recipes. I've focused on recreating a traditional Aussie BBQ as well as recipes that use classic Aussie ingredients including pumpkin and beetroot!





Australian food Recipes - Recreating an Aussie BBQ


Here's some ideas of what to cook - some true Australian Food Recipes.

I'm basing everything on 4 people:

Entree/Starter

Grilled Prawns with Lemon Grass and Lime

Main Course

  • Steak (marinated in Asian flavours)
  • Good Quality Snags (sausages) if you are feeding hungry people!
  • Potato Salad
  • Green Salad with your choice of Vinaigrette
  • Australian Food Recipe for Lemon Grass Prawns

    Ingredients

    60g Softened Butter
    10cm stick fresh lemon grass chopped finely
    2 teaspoons finely grated lime rind
    2 tablespoons lime juice
    2 tablespoons finely chopped fresh flat leaf parsley
    500g shelled uncooked medium king prawns

    Method

  • Beat butter, lemon grass, rind and juice in a bowl until combined. Stir in the parsley
  • Melt half the butter mixture in a large frying pan, remove from heat and stir in the prawns
  • Cook prawns on a heated oiled BBQ (or grill or grill pan) until the prawns change colour
  • Serve the prawns topped with remaining butter mixture with lime wedges and some green salad
  • FOR THE STEAK

    I cheat a bit here and use a bought marinade for its base. I use the Kikoman Honey & Soy Teriyaki Marinade. If you can't get hold of this or something similar in your local supermarket, then use equal measures of honey and soy sauce instead and add a little sugar if it still needs sweetening up a bit.

    Ingredients

    1/2 cup Kikkoman Honey & Soy Teriyaki Marinade
    1 garlic clove, crushed
    1 teaspoon grated ginger
    1/4 teaspoon Chinese five-spice powder

    Method

  • Place steaks into a ceramic dish in a single layer. Combine marinade, garlic, ginger and five-spice powder in a jug. Whisk until well combined. Pour marinade mixture over steaks. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, or overnight if time permits.
  • Preheat BBQ (or heavy based frying pan) then cook steaks for about 4 minutes each side depending on how thick they are. This should give you a "medium" steak. Wrap in foil for at least 5 minutes before serving
  • Meanwhile you can heat the remaining marinade in a pan and bring to the boil. Allow to simmer for 5 minutes until the sauce has thickened. You can then pour over your steaks




  • FOR THE SALADS

    Potato Salad

    This is a lovely light potato salad with no mayonnaise in site. It is taken from a great book called Fired Up. A good book to have on your cookbook shelf:

    Ingredients (serves 4)

    16 Small Waxy Potatoes cut in half3 tablespoons of olive oil2 tablespoons red wine vinegar2 teaspoons mild mustard4 spring onions finely slicedhandful of flatleaf parsley finely choppedsmall handful dill finely chopped

    Method

  • Put the potatoes into a saucepan. Cover with cold water and cook on high. As soon as the potatoes come to the boil, turn the heat off and cover for about 20 minutes. Then drain the potatoes.
  • Cut the potatoes into small bite size pieces and put into a bowl. Quickly whisk the olive oil, vinegar and mustard together and pour over the potatoes whilst they are still warm
  • Add the herbs and spring onions and some salt and pepper. Use your hands to toss all the ingredients together. This is best left overnight in the fridge so that the flavours get chance to develop. Always a hit when I have to bring a salad to a BBQ!



    Australian Food Recipes - Beetroot


    My friend gave me some delicious Australian food recipes containing fresh beetroot. I think this one is taken from a famous chef who owns a restaurant called Ottolenghi. You can cook this in summer or winter but it is really filling so could be served just with crusty bread if you wanted to.

    Beetroot, aubergine and goats cheese with shallot and walnut vinaigrette

    1 large beetroot about 220g1 small aubergine3 tbsp olive oil10g rocket leaves35g soft goats cheeese

    For the vinaigrette

    1 small shallot (small onion) peeled and finely chopped35g walnuts, toasted and roughly chopped1 garlic clove crushed1 red chilli, deseeded and finely chopped2 tbsp chopped mixed herbs e.g. parsley, coriander and tarragon2 tbsp walnut oil2 tbsp olive oil1 tbsp soy sauce1 tbsp lemon zest1 tbsp lemon juicesalt and pepper

    Method

    Preheat oven to 200 C

  • Wash the beetroot well and wrap in foil. Bake in the oven between 40 and 90 minutes, depending on type and freshness. to check pierce the beetroot with a small knife, it should go in smoothly.
  • Top and tail the aubergine, then cut into 2 cm cubes. Throw into a bowl along with olive oil. Season with salt and pepper and mix well. Spread the aubergine on an oven tray lined with greaseproof paper and roast, alongside the beet for 20 minutes or until golden brown.
  • Whilst the aubergine is roasting prepare the vinaigrette by mixing all the ingredients together. As soon as the aubergine is cooked, add whilst still hot to the vinaigrette. When the beetroot is done and and as soon as you can handle it, peel off the skin and cut into quarters and then each quarter into 2 or 3 wedges. Add beetroot to the aubergine mixutre.
  • Scatter the rocket leaves on a plate and pile the salad on top and sprinkle with the crumbled cheese




  • Australian Food Recipes - Pumpkin


    This Australian Food recipes is from www.taste.com.au and tastes great. It's good for a mid week meal and can be saved for a couple of days in the fridge too.

    Ingredients (serves 4)

    900g pumpkin, peeled, cut into 1cm cubes
    1/4 cup (60ml) olive oil
    1/2 tbs honey, plus extra to drizzle
    850ml vegetable stock
    1 onion, chopped
    2 celery stalks, finely chopped
    2cm piece ginger, grated
    1 cup (220g) arborio rice
    2/3 cup (160ml) white wine
    Juice of 1/2 lemon
    1/2 cup chopped flat-leaf parsley, plus extra to garnish
    2 tbs mascarpone, plus extra to serve

    Method

  • Preheat the oven to 220°C.
  • Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
  • Place stock in a saucepan and keep at a simmer over low heat.
  • Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains.
  • Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite.
  • Add lemon juice, pumpkin and parsley. Season, then stir in mascarponeServe with a dollop of mascarpone, a drizzle of honey and extra parsley.


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