Cooking The Australian Way-PDF eBook

Australian cooking makes use of some ingredients that you may not know. Sometimes special cookware is used, too, although the recipes in this book can be prepared with ordinary utensils and pans.The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy.

Cooking The Australian Way by Elizabeth Germaine-PDF eBook Free Download

About the Authors

Elizabeth Germaine was born in Australia. She studied cooking at Invergowrie Homecraft Hostel in Melbourne and at Cordon Bleu Cooking School in London, England. She has been a recipe editor,has written several cookbooks and magazine articles, and has taught cooking classes. She and her husband live in Stillwater, Minnesota.They have two grown daughters and two grandchildren.Ann L. Burckhardt was born and raised in Iowa. After earning her degree in home economics journalism at Iowa State University, shemoved to Minnesota and became a Betty Crocker cookbook editor.From 1971 through 1995, she wrote for the Minneapolis Star Tribune’s food section. She visited Australia in 1989 for a cooking conference there. She has written a textbook and four multicultural cookbooks.She lives in Burnsville, Minnesota.

Introduction

When many people think of Australia, they picture a colorful, wild land full of dangerous crocodiles, cuddly koalas, and daring adventurers.In fact, Australia is a country of many different lifestyles and climates, ranging from the desolate outback—where neighbors live very far apart—to crowded coastal cities such as Sydney and Melbourne. In the tropical north, people can wear shorts yearround,while in the colder south they sometimes get the chance to ski on snowcapped mountains.Australian cooking reflects this variety. It combines the foods of Britain—the homeland of Australian colonists—with foods brought by southern European immigrants and, more recently, by immigrants from neighboring countries near the Pacific Ocean. Creative Australian cooks adapt the ever-widening range of influences and fresh produce to their busy schedules.

An Australian Table 

Many Australian families gather for meals at dinner tables in their kitchens or dining rooms. In busy households, the evening meal can be a good time to slow down and share news and stories about the day.But perhaps one of the most typically Australian places to eat is not in the dining room or the kitchen but in the backyard or at a local park. Barbecues and cookouts are favorite gatherings for Aussies of all ages. And, with warm weather lasting through most of the year in much of the country, barbecues are not just summertime treats.An Australian barbecue is usually a casual, fun event for families and friends. Maybe you’ve heard people say, “Throw another shrimp on the barbie.” This expression turns up in movies more often than in real life, but the “barbie” is the grill, and large shrimp (also called prawns) are popular at barbecues. Fish and other types of seafood are also common foods at cookouts, especially near Australia’s coastal waters. Other tasty dishes from the grill might include lamb chops, sausages, roasted eggplant, or even marinated pears.So to experience one kind of eating the Australian way, invite some friends over and start up the barbie! 

Sunshine Salad with Vinaigrette Dressing 

Australians frequently mix fruits and vegetables together in salads.The fresh flavor of this zesty combination is sure to delight your taste buds.Vinaigrette dressing:7 tbsp. olive oil or vegetable oil 2 tbsp. wine vinegar 1. Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.Π tsp. salt 2. Tear lettuce into bite-sized pieces.Place in a salad bowl and add ø tsp. dry mustard cucumber, mandarinorange pinch of pepper segments, and red onion.Salad:1 small head of lettuce, washed and dried 1 small cucumber, peeled and thinly sliced 1 11-oz. can mandarin orange 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.4. At serving time, toss salad withvinaigrette dressing.segments, drained Preparation time: 10 to 15 minutes Serves 4 to 6 ø red onion, peeled and thinly sliced (optional) 1 banana 2 tsp. lemon juice...

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