Australia (8/3/15)
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Recipes contributed by Bailey Crenshaw. Enjoy these delicious recipes from Bailey, a second-generation Aussie-American! Click here to download these recipes. |
Aussie Meat Pie
For the demonstration, Bailey made individual mini-pies using a muffin tin. The directions below are for a full-size pie. Either way, this savory recipe is sure to please.
Ingredients:
1 onion finely chopped
1 lb. ground beef
1 cup water
2 beef stock cube
1/4 cup tomato sauce (Australia's less-sweet version of Ketchup)
2 tsp. Worcestershire sauce
1 pinch salt and pepper, or to taste
3 Tbsp. plain flour
1 sheet short crust pastry
1 sheet puff pastry
1 egg (to decorate)
Method:
1. Cook meat and onion until meat is well browned.
2. Add ¾ cup water, stock cubes, sauces and seasonings.
3. Bring to the boil and simmer for 15 minutes.
4. Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
5. Line a pie plate with the short crust pastry.
6. Spoon in the cooled meat mixture.
7. Moisten edges of pastry with water.
8. Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
9. Bake at 450*F for 15 minutes.
10. Reduce heat to 375*F for an additional 25 minutes until golden.
Ingredients:
1 onion finely chopped
1 lb. ground beef
1 cup water
2 beef stock cube
1/4 cup tomato sauce (Australia's less-sweet version of Ketchup)
2 tsp. Worcestershire sauce
1 pinch salt and pepper, or to taste
3 Tbsp. plain flour
1 sheet short crust pastry
1 sheet puff pastry
1 egg (to decorate)
Method:
1. Cook meat and onion until meat is well browned.
2. Add ¾ cup water, stock cubes, sauces and seasonings.
3. Bring to the boil and simmer for 15 minutes.
4. Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
5. Line a pie plate with the short crust pastry.
6. Spoon in the cooled meat mixture.
7. Moisten edges of pastry with water.
8. Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
9. Bake at 450*F for 15 minutes.
10. Reduce heat to 375*F for an additional 25 minutes until golden.
ANZAC Biscuits
The name for these delicious cookies comes from "Australia New Zealand Army Corps." Because they're made without eggs and don't spoil, families sent these treats to their sons serving far away during World War I. They continue to be widely enjoyed - why not put together a care package for a loved one today?
Ingredients:
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Method:
1. Preheat the oven to 350*F. Line baking sheets with parchment paper, and set aside.
2. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
3. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
4. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
5. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
NOTE: The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape
(Recipe from www.marthastewart.com/345469/anzac-biscuits)
Ingredients:
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Method:
1. Preheat the oven to 350*F. Line baking sheets with parchment paper, and set aside.
2. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
3. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
4. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
5. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
NOTE: The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape
(Recipe from www.marthastewart.com/345469/anzac-biscuits)