Patty collects recipes and gadgets from the past and is particularly interested in early American history and all Indigenous Peoples.
Australian cuisine blends the culinary traditions of the Indigenous people as well as primarily British immigrants.
I hope you enjoy the recipes I've shared below.
Simple Christmas Cake
- 2 sticks butter
- 1/2 pound light brown sugar
- 5 whole eggs
- 1 1/2 pounds mixed candied fruit
- 1/4 pound candied cherries
- 1/4 pound candied lemon peel
- 4 tablespoons rum
- 1 teaspoon allspice
- 3/4 pound all-purpose flour
- 1/2 teaspoon baking powder
- Almond halves for garnish
- Preheat oven to 180°C or 350°F.
- Line a 3-pound cake or bundt pan with 3 thicknesses of wax paper.
- Cream butter and sugar until fluffy.
- Beat eggs together well and gradually add to butter.
- Gradually add the rum.
- Fold in the sifted flour, baking powder and spices alternately with the fruit.
- Place in and decorate with almond halves.
- Bake 2 1/2 to 3 hours. Cool on a cooling rack and remove from pan, and invert onto a serving plate with almonds facing up.
Lamb Kebab With Tomato Yogurt
Yield: 4 servings
For the lamb:
- About 1 pound / 400 grams minced lamb
- 1 onion, grated fine
- 1/4 tsp salt
- 1 whole egg, well beaten
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cumin
- 1 teaspoon fresh lemon zest
For the tomato yogurt dressing:
- 1 cup yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon tomato sauce
Read More From Delishably
- Combine all lamb ingredients in a bowl and mix.
- Divide the mixture into 8 balls and roll into sausage link shapes.
- Put two "sausages" onto each skewer.
- Place under hot broiler, turning frequently for 5 to 7 minutes.
- Combine all dressing ingredients in a bowl.
- Serve lamb skewers with tomato yogurt dressing.
- 1 pound / 500 grams inexpensive cut of beef, chopped
- 1/2 pound / 250 grams pickled pork, chopped
- 1 veal knuckle, cut into quarters
- 6 whole peppercorns
- 3 cloves
- 1/2 teaspoon nutmeg
- Pinch of your favorite herbs
- 1 large onion, chopped coarsely
- 1 large carrot, chopped coarsely
- 1 tablespoon vinegar
- 2 teaspoon salt
- Place meat in large saucepan.
- Add enough water to cover, add remaining ingredients, cover and bring to the boil. Then reduce heat to simmer.
- Simmer 2 1/2 to 3 hours until meat flakes with a fork.
- Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan.
- Bring to a boil and simmer 20 minutes or until stock has reduced by half.
- Stir into the prepared meat and vegetables.
- Place in a loaf pan moistened with stock.
- Cool on a cooling rack on the counter and then chill in the refrigerator until well set.
- Serve cold, sliced, with vinegar and mustard.
Yield: 4 servings
- 13 ounces / 375 grams carrots
- 1 tablespoon butter, melted
- 2 teaspoons honey
- 1 teaspoon mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon water
- Wash and pare carrots and cut into matchsticks.
- Sauté carrot sticks in butter 2 minutes.
- Remaining ingredients and simmer 5 minutes.
Balmain Bugs With Mango Sauce
- 8 large balmain bugs (slipper lobsters) or 2 large lobster tails
- 1 large mango, peeled, seeded, and cut up
- 3 tablespoons sour cream
- 1/4 cup lime juice
- 1 teaspoon brown sugar
- 1 tablespoon Thai sweet chili sauce
- Lower meat into a large pot of salted boiling water.
- Simmer meat uncovered for 4 to 5 minutes until shells are red.
- Separate heads from bodies. Use sharp kitchen scissors to cut along the soft underside of the bugs.
- Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
- In a bowl, combine mango, sour cream, lime juice, brown sugar, and Thai sweet chili sauce. Mix until chunky-smooth.
- Serve cooked balmain with mango sauce.
- 2 ounces / 50 grams unsalted macadamia nuts
- 3 1/2 ounces / 100 grams hazelnuts
- 2 ounces / 50 grams pecans
- Powdered sugar
- 2 teaspoons ground cinnamon
- 6 egg whites (save the yolks for something else)
- 1 teaspoon white vinegar
- 1 1/2 cups superfine granulated sugar
- 6 1/2 ounces / 200 ml heavy cream
- 2 tablespoons Wattleseed (Gundabluey) Mud
This preparation is mud-like and made from water absorbed into roasted and ground wattleseeds over a very low flame or electric heat. Never boil seeds or you'll get a bitter taste.
- In a large enough pan, put 3 ounces (110 grams) of roasted and ground wattleseeds, 2 1/2 cups (600 ml) of water, and a pinch of salt
- Cook over medium heat until water bubbles, but do not boil.
- Turn down the heat and simmer until the grounds meet the surface of the liquid.
- Blend the cooked grounds in a blender on high speed until smooth.
- Place mud into a tightly covered container and keep it cool in the refrigerator.
- Preheat the oven to 150°C or 300°F.
- Prepare the sugar crust: In a blender or food processor, chop macadamia nuts finely and place them into a small bowl. Chop hazelnuts and pecans in the same way and set aside. Place sugar and cinnamon in food processor for 15 seconds, then add all the nuts and process the whole thing for 20 seconds.
- Prepare the meringue: Grease and then line a jelly roll pan with parchment paper. Whisk egg whites with vinegar to soft peaks. Add half the sugar gradually to the whites and whisk until stiff. Then add in the rest of the sugar.
- Scrape meringue batter into prepared pan all at once and spread evenly.
- Sprinkle the finished crust mixture evenly over the meringue.
- Bake 20 to 22 minutes.
- Remove the meringue and place a clean tea towel over the top and invert the cake onto a cake rack to cool completely.
- Trim the sides with a knife and remove parchment paper if it stuck.
- Whip the cream halfway, add Gundabluey, and whip together until stiff peaks form.
- Spread the Wattleseed-cream evenly over meringue and roll the pavlova carefully like a jelly roll and serve.
Traditional Christmas Cake
- 2 cups / 450 grams candied cherries
- 1 cup / 225 grams mixed citrus peels
- 1 1/2 cups / 300 grams sultanas or raisins (dark or golden)
- 1 cup / 150 grams dried currants
- 3/4 cup / 175 grams dates, chopped
- 1/2 cup / 125 grams blanched almonds (no skins), chopped
- 1/2 cup / 120 ml brandy
- 1/3 cup / 50 grams all-purpose plain flour
- 1 1/3 cups / 250 grams all-purpose flour
- 1/2 teaspoons bicarbonate of soda
- 1 teaspoon each of ground cloves, allspice, and cinnamon
- 1/2 teaspoon salt
- 1 cup / 225 grams butter (2 sticks)
- 2 cups / 450 grams dark brown soft sugar
- 6 whole eggs
- 3/4 cup / 175 ml molasses or light corn syrup
- 3/4 cup / 175 ml apple juice or apple cider
- Preheat your oven to 140°C or 300°F.
- In a large non-metallic mixing bowl, place cherries, citrus, sultanas, currants, dates, and almonds.
- Stir in the brandy, place on the coutner to sit overnight.
- Next morning, stir flour into the soaking fruits, nuts and peels.
- Line a 20-cm or 9-inch diameter cake pan with parchment paper by folding it into quarters and cutting all into a quarter circle like a paper snowflake. Open the circle and place in the bottom of the pan.
- In a small mixing bowl, combine the second measure of flour with the baking soda, spices, and salt in a small bowl.
- Beat butter in a small bowl with until light and fluffy.
- Slowly and gradually beat in the brown sugar and eggs with the butter.
- Mix the molasses and apple juice and beat this mixture into butter mixture alternately with the flour mixture.
- Into the larger combined mixture, fold the floured fruit and then spread the whole into the prepared cake pan.
- Bake for 3 to 3 1/2 hours until a knife blade comes out of the center of the cake clean. Cool on a cooling rack, remove form pan, and and wrap foil, sitting it in a cool, dry place.
- To serve: Frost the cake with a powdered sugar/butter icing and decorate with holiday items, if desired.
Lemon Chicken in the Outback
© 2008 Patty Inglish MS