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angela
Deck Hand
| Joined: | Mon Dec 7th, 2009 |
| Location: | Mattawa |
| Posts: | 19 |
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#1 Posted: Sun Dec 5th, 2010 09:26 pm |
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well im holding an australia day party and want some suggestions on aussie finger foods and hot meals that i could cook...
and any aussie cocktails you know of.
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crazylizzy
| Joined: | Sun Feb 22nd, 2009 |
| Location: | South Dakota USA |
| Posts: | 1952 |
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#2 Posted: Sun Dec 5th, 2010 09:48 pm |
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Cornish pasties maybe?
1 large onion
1 large potato, peeled
400g rump steak, trimmed
salt and pepper
500g plain flour
½ cup (125ml) water
250g butter
40g butter, chopped into small cubes
1 egg yolk mixed with 1 tablespoon water
Preheat oven to 180°C fan-forced (200°C conventional)
Dice onion, potatoes and steak into 1cm cubes. Combine in a bowl and season liberally with salt and black pepper. Set aside.
Combine flour and a pinch of salt in a large bowl. Combine water and butter in a medium size saucepan and bring to the boil. Pour melted butter mixture over the sifted flour and salt; stir vigorously until a dough forms.
Turn onto a lightly floured surface and divide into 4 equal portions. Working quickly: roll each piece of dough into a circle about 20cm in diameter and 3mm thick.
Divide the filling between the pastries. Place filling down the centre of the pastry. Dot a little butter on top of filling.
Bring the edges of the pastry together above the filling and crimp together neatly.
Place pastries on a lightly greased baking tray and pierce a small hole or two in the centre of each (will allow steam to escape). Brush with egg and water mixture.
Bake in preheated oven 50-60 minutes or until pastry is golden brown and the filling is cooked through.
Of course you can add whatever veggie you like
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dahls
President Wannabe
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#3 Posted: Mon Dec 6th, 2010 12:46 pm |
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| There is a sausage roll recipe in the recipe section i would look at them the chicken ones that den posted are real good ! Cocktails i dont know about sorry.
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kanga
captain kanga-roo
| Joined: | Sat Feb 7th, 2009 |
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#4 Posted: Mon Dec 6th, 2010 02:29 pm |
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First i moved this over here :-)
When you say Cocktails do you mean the drink ones or food ones? If its food then i always say you cant go past the good old shrimps and lettuce. All you need is whatever your going to be putting them in (glass looks better) put some lettuce on the bottom just a bit and have a leaf going up the back of the item its going in. Then just add shrimp fill the item up and add one large prawn on the lip along with a slice of lemon and have cocktail sauce to go on top of the shrimp.
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kanga
captain kanga-roo
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#5 Posted: Mon Dec 6th, 2010 02:56 pm |
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| What about Oysters Kilpatrick's im not sure if they have them done this way over here or not but it will be different if they dont.
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JohnB
Ensign
| Joined: | Tue Apr 14th, 2009 |
| Location: | Las Vegas, Nevada USA |
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#6 Posted: Mon Dec 6th, 2010 06:19 pm |
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| Party Pies/sausage rolls/pasties are the things that come to mind. Throw in a few slices of hundred and thousands bread and im yours:-)Ive never tried those things over here that look like what we called little boys maybe some of them?
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kyrial
Lieutenant
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#7 Posted: Mon Dec 6th, 2010 09:31 pm |
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I remember a couple of recipe ideas I picked up from tupperware parties so I guess they may or may not be australian as such but were nice party food.
I used to make a snack bite that was bread, crusts cut off and then you roll the bread flat with a rolling pin so that it is about the thickness of pastry.
You fill it with a combination of equal parts of small cooked bacon pieces, grated cheese, capsicum or bell pepper(cut into small pieces and cooked...in Australia you could buy a small can of this already prepared but I havent seen anything like that here), and the final ingredient I used was kraft coleslaw dressing to bind it all together and give some moisture. Pretty much all these things are small in size and you just use enough dressing to bind, no slushiness needed.
You then spread a layer of mixture onto the slices of bread, cut the bread into 2 or 3 lengthwise depending on your prefered bite size and roll each section up and secure with a toothpick. Brown under a broiler or in a toaster oven just enough to make golden and melt cheese. Some people add a splash of melted butter to the top but I didnt find it necessary.
Another idea is simply cream cheese mixed with a little milk to make it very spreadable, cover the base of a serving plate or dish with the mixture and cover with sweet chilli sauce. Serve with dipping snacks.
Lastly was the good old pickled relish mixed with cream cheese and a bit of milk to adjust the consistency. Serve in a bowl with crackers.
Oysters kilpatrick....yum...
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dahls
President Wannabe
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#8 Posted: Tue Dec 7th, 2010 12:40 pm |
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| kyrial just reminded me in a way of something my Mum use to make...she got some pastry the ones you buy and rolled them out an bit more to make the pastry thinner then got slices of ham/tomatoes and cheese, she covered the pastry with a layer of each rolled it up as tight as she could and cut it so it looked like the spinning wheels and baked them till the pastry was cooked the cheese melted made them ever so good.
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crazylizzy
| Joined: | Sun Feb 22nd, 2009 |
| Location: | South Dakota USA |
| Posts: | 1952 |
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#9 Posted: Tue Dec 7th, 2010 02:34 pm |
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Cheese and bacon potato skins
5 large (1kg total) unwashed potatoes, scrubbed
12 bacon shortcuts, chopped
6 green onions, sliced
40g butter, melted
1 cup grated cheddar cheese
Preheat oven to 180°C. Place potatoes onto middle shelf of oven. Bake for 45 minutes to 1 hour, or until tender. Cool.
Heat a non-stick frying pan over medium heat. Cook bacon for 5 minutes. Remove from heat. Stir in half the onions.
Preheat grill on medium-high heat. Cut potatoes into quarters, ensuring skin remains intact. Scoop out flesh, leaving a 5mm layer of potato. Place skins onto a baking tray, flesh-side down. Brush with half the butter. Grill for 3 minutes, or until golden. Turn. Brush with remaining butter. Grill for a further 3 minutes, or until golden.
Spoon bacon mixture into skins. Top with cheese. Grill for a further 5 minutes, or until cheese is melted.
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crazylizzy
| Joined: | Sun Feb 22nd, 2009 |
| Location: | South Dakota USA |
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#10 Posted: Tue Dec 7th, 2010 02:40 pm |
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Curry puffs
1/2 small onion, finely chopped
150g potatoes, peeled and cut into 1cm cubes
300g chicken mince
1 1/2 teaspoons mild curry powder
1/2 cup chicken stock
1 teaspoon cornflour
2 tablespoons finely chopped mint
4 sheets of frozen-ready rolled puff pastry
Heat a little oil in a wok or non-stick frying pan. Add onion and potatoes and cook for 2-3 minutes. Add 300g chicken mince and cook for another 4-5 minutes.
Add curry powder and cook for one minute. Stir in chicken stock and bring to the boil. Reduce heat and simmer for 5 minutes or until most of the liquid has reduced.
Stir through cornflour and allow the mixture to thicken before adding mint. Remove from heat and set aside to cool completely.
Use a cookie cutter to cut approximately 22 discs from puff pastry, just thawed. When the chicken mixture is cold, spoon one heaped teaspoon onto one half of each disc. Fold the other side over to form a semi-circle and pinch the edges together to seal.
Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 curry puffs and cook for 3 minutes or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining curry puffs.
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Wallaby
Ensign
Rick
| Joined: | Thu Aug 6th, 2009 |
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#11 Posted: Tue Dec 7th, 2010 02:47 pm |
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| :-( now im hungry! these sound great and i haven't had oyster Kirkpatrick's in years!
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kyrial
Lieutenant
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#12 Posted: Tue Dec 7th, 2010 03:29 pm |
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crazylizzy wrote: Curry puffs
1/2 small onion, finely chopped
150g potatoes, peeled and cut into 1cm cubes
300g chicken mince
1 1/2 teaspoons mild curry powder
1/2 cup chicken stock
1 teaspoon cornflour
2 tablespoons finely chopped mint
4 sheets of frozen-ready rolled puff pastry
Heat a little oil in a wok or non-stick frying pan. Add onion and potatoes and cook for 2-3 minutes. Add 300g chicken mince and cook for another 4-5 minutes.
Add curry powder and cook for one minute. Stir in chicken stock and bring to the boil. Reduce heat and simmer for 5 minutes or until most of the liquid has reduced.
Stir through cornflour and allow the mixture to thicken before adding mint. Remove from heat and set aside to cool completely.
Use a cookie cutter to cut approximately 22 discs from puff pastry, just thawed. When the chicken mixture is cold, spoon one heaped teaspoon onto one half of each disc. Fold the other side over to form a semi-circle and pinch the edges together to seal.
Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 curry puffs and cook for 3 minutes or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining curry puffs.
Mmmmm..... I love samosas and really miss them. Only ones I have had in this country have been yucky and very greasy. I am going to try this. Looks sooo easy. Thanks Crazylizzy.
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kanga
captain kanga-roo
| Joined: | Sat Feb 7th, 2009 |
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#13 Posted: Wed Dec 8th, 2010 02:03 pm |
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| Does anybody mind if i add these into the recipes sections?
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kyrial
Lieutenant
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#14 Posted: Thu Dec 9th, 2010 05:29 pm |
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kanga wrote: Does anybody mind if i add these into the recipes sections?
Of course I am sure we would all be deeply offended if you did...
I bet everyone would be happy for you to add them :)
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dahls
President Wannabe
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#15 Posted: Fri Dec 10th, 2010 12:57 pm |
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kyrial wrote:
kanga wrote: Does anybody mind if i add these into the recipes sections?
Of course I am sure we would all be deeply offended if you did...
I bet everyone would be happy for you to add them :)
lol, kanga i think it will ok as well.
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