Craving delicious continental food? Why spend time looking for restaurants when you can whip up the best of dishes in your own kitchen? This weekend, head out on an Australian odyssey with these delicious local recipes that you ought to try out!
- AussieBreakfast Fry – Up
Begin your day with this delicious Australian breakfast favourite. It is similar to the bacon and eggs breakfasts enjoyed throughout the world, but the Aussie twist usually includes baked beans.
- Place the baked beans in a medium pot over moderate heat. Bring to the boil, then reduce heat and gently simmer
- Meanwhile, fry the bacon until desired crispness and then drain on paper towels
- Fry the eggs last in the same pan used to fry the bacon
- Toast the bread and spread on the butter. Place the eggs on top of the toast and add the bacon and a side of baked beans
- Serve and enjoy!
2. Pan-FriedGarlic-Lemon Trout
Australia and New Zealand are surrounded by oceans, so it’s no wonder that fish makes a regular appearance in the foods. Fish burgers served with tartar are a fun way to serve almost any dense fish you have and they grill up quickly.
- 1 cup cherry tomatoes
- 1 teaspoon olive oil (to drizzle)
- Dash sea salt
- Dash black pepper (freshly ground)
- 1/4 teaspoon lemon zest
For the Potatoes:
- 4 large potatoes (yellow, peeled and quartered)
- 1/4 cup milk
- 1 tablespoon butter
- 1 teaspoon of sea salt
- Pepper to taste
- Preheat oven to 375-degree F/190-degree C
- Wash and pat dry the cherry tomatoes. Place them in a small baking dish
- Drizzle with olive oil and sprinkle on some salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil
- Roast for 25 minutes, remove from the oven and set aside
For the Potatoes
- Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain
- In a large bowl, mash the potatoes well
- Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside
Make the Trout
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds
- Fry the fish, skin side down, in the skillet for 5 minutes
- Turn the fillets over and fry for 2 minutes. Turn them over—skin side down again—and turn off the heat
- Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper
- Plate the fish with sides of mashed potatoes and roasted tomatoes.
- Serve and enjoy!
3. Aussie Meat Pie
Among the best Aussie and Kiwi, foods are two classics that are a staple in many households. You can, of course, whip up the beer-battered fish and chips and serve it alongside a Thai sweet chilli sauce or, you can take the more portable route with the meat pie.
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 14 ounces lean ground beef
- 1 tablespoon corn-starch
- 3/4 cup beef stock
- 1/8 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Vegemite (or 1 cube vegetable bouillon)
- 4 sheets pie pastry (frozen, thawed)
- 1 large egg (beaten)
- Ketchup (for serving)
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent.
- Add 14 ounces (400 g.) ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired. But it should be quite fat-free if you used lean ground beef.
- In a small container, whisk together 1 tablespoon corn-starch and 1 tablespoon of the beef stock and set aside.
- Add remaining beef stock, 1/8 cup tomato paste, 1 tablespoon Worcestershire sauce, and Vegemite or bouillon cube to ground beef in skillet. Stir well to combine.
- Add reserved corn-starch-water mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool.
Assemble and Bake the Pies
- Heat oven to 425 F (220 C).
- Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles—these are the pie tops. Cover loosely with plastic wrap and set aside.
- On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that’s slightly larger than tin (about 1/2 inch bigger)—this is the pie base. Repeat process to make 3 more bases.
- Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water.
- Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg.
- Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).