Many recipes, in hand written manuscripts, brought to Australia by migrant women have been passed from one cook to another down the years. They have of course been joined by dishes that have earned a special place in Australian history, such as the Pavlova, Soldier’s Cake and Anzac Biscuits, and the must mention Lamington and Pumpkin Scones.
Well, here are some authentic Australian recipes for you to have a taste of real Aussie food!!!!
A damper is a traditional Australian bread, made without yeast, and mostly made on a campfire. The outside was burnt, but the natives broke open the damper and ate only the centre. Here is a modern version of the basic recipe.
Sift flour and salt. Add sugar. Rub in butter. Mix in milk to make medium soft dough. Pat into round shape. Place on greased baking sheet and glaze with milk. Bake and serve with butter and jam.
Lamington cakes are delicious cubes of sponge cake with a chocolate coating and rolled in dessicated coconut, usually served with whipped cream and the afternoon tea. They were named after Lord Lamington, a popular governor of that colony. The chocolate icing keeps the cake moist.
Bake the cake 24 hours before icing. A slightly stale cake is easier to cut and frost, and the icing moistens it up again.
A recipe developed in Western Australia, or was it New Zealand, to celebrate the visit of the famous ballerina Anna Pavlova.
It is a confection of sugar and egg white meringue, covered with delicious whipped cream and seasonal fruits. It is a refreshing summertime favourite. Both Australia and New Zealand claim the Pavlova as a national dish.
Pumpkin scones, called biscuits in the United States are associated with the state of Queensland.
Cream softened butter and sugar. Add egg and beat well. Add mashed pumpkin and milk. Fold in flour and mix. Gently press out to 1/2″ or 3/4″ thickness. Cut into scone shapes and bake. Serve warm, split open and spread with butter.
The famous Aussie Meat Pie:
Line bottom of pie tin with pastry. Fill with dried beans or rice. Bake until lightly brown.
Spoon cold filling into cases, brush edges with beaten egg, and gently press onto base. Bake until browned.
Filling : Fry onion and bacon and mince until cooked. Stir in crushed tomatoes, stock and sauces and cook until mixture thickens.
These are crunchy cookies and an Australian favourite. A crisp biscuit of rolled oats and molasses.
Combine oats, coconut, flour and sugar. Combine butter and syrup in saucepan and stir until butter melts. Mix soda with boiling water; add to melted butter. Stir in dry ingredients. Drop teaspoonfuls onto baking trays and bake until golden brown for about 20 minutes.
Vegemite is a famous Australian sandwich spread, made of yeast extract with vitamins and minerals. Be careful to only use a little bit on Vegemite on your sandwich as it has quite a distinct salty taste!
Spread a thin layer of butter on two pieces of bread.
Spread a thin layer of Vegemite on one piece of bread and join the two slices together to make a sandwich and enjoy!