Rea's Recipes: other food

Showing posts with label other food. Show all posts

Friday, 15 June 2007

Creamed Rabbit Casserole with Pumpkin Scone Whirls

Diced flesh of 1 steamed or boiled rabbit
3 cups medium thickness white sauce
1 cup cooked celery
Half cup diced cooked carrot
2 tbsp diced parboiled red pepper
Half cup diced ham or cooked bacon
Salt and pepper to taste

Combine all ingredients, fill into ovenware dish. Prepare whirls.

Pumpkin Scone Whirls:
Cream 1 tbsp margarine or butter with 1 tbsp sugar. Beat in half to 3/4 cup dry mashed pumpkin. Work in 1 and 1/2 cups self-raising flour sifted with quarter tsp salt, making a firm scone dough. Add a little milk if pumpkin is very dry. Turn onto floured board, knead slightly, roll to barely quarter inch thickness. Spread with peanut butter, warmed to spreading consistency. Moisten edges, roll up as for swiss roll, cut into half inch slices. Pack closely together round edge of casserole. Bake in hot oven until whirls are cooked and meat mixture thoroughly heated. Serve hot, garnished with parsley.

Friday, 23 February 2007

Chocolate

1 and a quarter cups non-fat Bonlac
1 and a quarter cups sifted icing sugar
4 level tablespoons cocoa
quarter pound melted Copha

Mix all ingredients tog. and pour into tray and place into fridge to set. Cut into squares.

Tuesday, 20 February 2007

Mint and Cheese Scones

Chopped mint and cheese in scone mix. Use with soup

Friday, 5 January 2007

Pâté

This recipe was written out by a friend.

(Makes 2 cups)

2 rashers bacon rind removed and bacon chopped
1 small onion finely chopped
1 clove garlic crushed, or a good half teaspoon of fresh (bottled) garlic
125g butter
375g chicken livers, trimmed and cut in half
half teaspoon pepper
2 tbsp brandy (I used Scotch)
2 tbsps sour cream

Place the top 4 ingredients into saucepan and saute till cooked. Add livers and garlic- cook. Cool mixture and place in blender or food processor. Add liquor and sour cream- process til smooth. Place in moulds. CAN BE FROZEN.

About this project

After Marea died in 2001, her eldest grandchild was given her old collection of recipes. Some were handwritten and some had been carefully cut out of magazines and newspapers, and pasted into old exercise books. They reflected another era of Australian cooking, and many of the recipes were a record of the type of home-cooked food that was prevalent during the 1950s to 1980s. In January 2007 her grandchild decided to transcribe Marea's recipes, to create an "online family kitchen history". Marea's recipes are now available to her children, her grandchildren, and to anyone with an interest in the history of Australian cooking.

History of Australian cooking

Prior to WWII, the everyday cooking of white Australian families could be described as "meat and three veg": basic, with rare use of seasonings, spices or herbs. Cooking was defined by Australians' colonial heritage and strong British influence. A lack of refrigeration also influenced the types of foods that could be made, especially in the summer. After the strong influx of immigrants in the 1950s, more exotic ingredients were available. Immigrants came from countries including Greece, Lebanon, Italy, China and Japan. Ginger was used in new ways. Garlic made a new appearance. Soy sauce and oyster sauce were new ingredients. Australian household cooking of the 50s, 60s and to an extent, the 70s was still relatively simple, with an emphasis on good-value and thrifty cooking, making dishes go a long way, re-inventing dishes in new ways and often providing high-calorie filling food for family members who did physical work. At this time families were larger by today's standards, and women were entering the workforce in greater numbers, although they still held the traditional responsibility of doing most of the shopping and cooking for the family. Magazines and newspapers provided support for working women by printing recipes with few ingredients, that made use of cheap commercial products and that could be quickly made after work. However, until multiculturalism became widely known and accepted in the 70s and 80s, most home-cooked food still clung hard to its British roots. Paul Keating's Labor Government was an advocate of multiculturalism in the 1990s. As a result, immigration increased and Australians learnt more about different countries and cultures. Greater public space was allocated to foreign cultures, their traditions, history and their cuisine. Since the 1990s Australian home cooking has become more global, stylish and sophisticated than ever before, with an emphasis on quality fresh ingredients and simple preparation.