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Olive's Recipes
Corned
Beef - traditional Australian meal
With
no refrigeration, fresh meat only lasted 3 or 4 days.
The rest of the meat was corned/salted/pickled.
This meat could be left in salted water for 6
months without going rotten.
Corned Beef - can be purchased from a butcher.
The corned beef has been injected with
Salt;
which pickles it and quick-cure; which makes the
meat go a pink colour.
Method:
The meat is boiled in water until cooked.
Cooking 2kg of meat takes 3hrs to cook.
Serve with boiled potatoes, pumpkin, carrot and
onion. These
are cooked in the water, which cooked the meat.
White sauce is the
traditional sauce for corned beef.
Beef
Stew and Dumplings
750g
stew meat
1-tablespoon oil
3
tablespoons flour
2 onions
Salt
and pepper
2 carrots
1-tablespoon
margarine
2 1/2 cups water
Blended
flour
1 cup red wine
Roll
pieces of meat in seasoned flour, salt and pepper.
Heat margarine and oil in a frying pan.
Brown steak, drain on paper, then place in a
saucepan. Peel
and slice onions then fry in pan.
Lift onions out and place with meat.
Pour off any fat remaining in pan.
Add water and allow boiling and pouring over
meat. Cover
and simmer gently for an hour.
Slice carrots and add to stew.
Cook for a further 1 1/2 hrs, adding more water
if necessary. Stir
in sufficient blended flour to thicken gravy a little.
Place dumplings on top of stew, cover with lid
and cook for 20 minutes.
Dumplings
2
cups self-rising flour
2
tablespoons margarine
3/4-cup
cold water
Good
pinch of salt
Sift
flour and salt into a bowl.
Rub in margarine with the fingers.
Mix into a moist dough with water.
Divide into balls, using floured hands, roll into
balls.
Rissoles
500g
mince
1
packet chicken noodle soup
3
tablespoons plain flour
1-tablespoon
soy sauce
1
tablespoon Worcestershire sauce
1-tablespoon
tomato sauce
1/2
cup dry breadcrumbs
1
egg
Oil
for frying
Mix
all ingredients together, except breadcrumbs.
Make into balls and roll in breadcrumbs.
Fry in pan until cooked.
Meat
Pie
Filling:
500g
steak mince
1 carrot, sliced
1
cup water
1 garlic clove, crushed
1
onion, chopped
1 beef cube
Salt
and pepper
1-tablespoon soy sauce
1-tablespoon
tomato sauce
2 tablespoons flour
1
tablespoon Worcestershire sauce
Pastry:
2
sheets of puff pastry
1
egg
Margarine
Place
mince and other filling ingredients in a saucepan and
cook slowly until meat is tender.
Thicken with blended flour.
Grease a pie dish and layer with pastry.
Fill with cooked mince.
Moisten edges of pastry with egg white and cover
mince with pastry, press edges together firmly.
Brush top with egg yoke and bake at 180*c for 30
minutes.
Curry
and Rice Serves 20
2-½
kg mince
10
tablespoons oil
5
carrots or 5 tomatoes
5
apples, diced
5
onions, diced
5
tablespoons curry powder
10
tablespoons sultanas
10
teaspoons sugar
10
teaspoons lemon juice
10
tablespoons flour
Pepper
Heat
oil; add carrot, apple, onion, and curry powder. Fry
without browning for 5 mins.
Add
sultanas, sugar, pepper and lemon juice and about 6 cups
water.
Add
meat and simmer gently for 1 ½ hours or until meat is
tender. Thicken
with flour and add more curry powder if necessary.
Serve
with Rice.
Mexican
Beef Serves 20
2-½
kg mince
8
teaspoons maze oil
4
large onions cut into chunky pieces
4
cloves garlic, crushed
4
tomatoes
2
capsicums
4
small potatoes
4
teaspoons Mexican chilli powder
Pepper
2
cups chopped green beans
4
tablespoons red wine or 4 teaspoons vinegar
4
teaspoons Worcestershire sauce
4
teaspoons soy sauce
3
cups beef stock or water
4
tablespoons cornflour
Heat
oil in a frying pan and brown the onion and garlic.
Add
mince and cook until brown, stirring frequently.
Add all the vegetables, chilli powder, wine,
sauces and stock.
Heat
through then thicken with blended cornflour.
Add pepper to taste, simmer for 15 mins.
Serve with rice.
Porcupines
Serves 18
1
½ kg steak mince
3
onions grated
6
tablespoons flour
1
½ cups rice uncooked
Pepper
3
eggs lightly beaten
3
x 440g cans tomato soup
Place
mince, onion, flour, rice and pepper in a bowl.
Add
beaten egg and mix well together.
With
floured hands form into balls.
Place
meatballs in dish making only one layer.
Mix
soup with three cans of water, heat to boiling point,
and pour over meatballs.
Place
in oven and simmer gently for one hour.
Braised
Steak Serves 20
2-½
kg blade or topside steak
10
tablespoons oil
15
tablespoons flour
5
carrots
5
sticks celery
5-teaspoon
salt
10onions
5
tomato
Pepper
5-tablespoon
vinegar
Add
all ingredients in a saucepan with a lid and simmer over
a low heat for 2 hours or until tender.
Add more water if required.
Serve hot with mashed potatoes and vegetables.
Curried
Sausages
1
tablespoon dripping
1 carrot, chopped
3
sausages
1-tablespoon fruit chutney
1
large onion, chopped
1 cooking apple, peeled and chopped
1
clove garlic crushed
1-tablespoon flour
1-tablespoon
curry powder
1-½
cups beef stock
2
sticks celery, chopped
Melt
dripping in pan and brown sausages thoroughly.
Remove and cut into ½ “ slices.
Add onion and garlic to pan drippings-simmer for
10 mins. Add
curry powder and flour and cook for 2-3 mins.
Pour into stock and stir well.
Add celery, carrots and chutney.
Simmer for 10 mins.
Add apple and sausages and simmer for 5 mins.
Serve with boiled rice.
CHICKEN
AND FISH
Creamy
Chicken Casserole
No
15 chicken
1-teaspoon
thyme
45g
butter
2
tablespoons oil flour
Flour
8
small onions
1/2
cup dries white wine
440g
can cream of chicken soup
1/4-cup
cream
1
cucumber
60g
ham
Pepper
Cut
up the chicken into serving size pieces. Sprinkle thyme
over chicken pieces. Coat chicken in flour. Heat butter
and oil in pan; add chicken pieces, brown on all sides.
Remove chicken pieces from pan, place in ovenproof dish;
add peeled onions to pan.
Cook for 2 minutes and add to chicken pieces.
Pour
off pan juices, leaving 1 tablespoon in pan. Add wine,
stir over high heat for 1 minutes, remove from heat,
stir in undiluted soup and cream, and mix well. Season
with pepper. Pour sauce over chicken, cover, and bake in
moderate oven 1 hour. During last 15 minutes of cooking,
add peeled and roughly chopped chunks of cucumber and
strips of ham. Serves 4
Fish
in Chilli Sauce
Batter:
Sauce:
1-cup
plain flour 1
tablespoon grated ginger
1/3-cup
cornflour
3 cloves garlic
1
egg white
1/4-cup chilli sauce (we use sweet)
3/4
cup water
1/4 tomato sauce
Oil
for deep-frying
1 tablespoon soy sauce
Fish:
2 teaspoons dry sherry
500g
fish fillets
2 teaspoons sugar
Skinned
and cubed 1-tablespoon oil
Oil
for deep-frying
2 tablespoons water
Sauce:
Place oil, grated ginger, crushed garlic, tomato
sauce and chilli sauce in a pan. Stir over medium heat
for one minute. Add
the remaining ingredients.
Batter:
Mix flours, egg white and water in a bowl.
Heat oil in pan.
Dip fish in batter, drain and cook until golden
brown.
Pour
sauce over fish and heat thoroughly.
Serves 4 people.
Fish
Cakes
5
potatoes
1 red capsicum
1/2-cup
milk
1-cup fresh bread crumbs
1-tablespoon
margarine 1 small onion
440g
can tuna
1/2-cup plain flour
1
tablespoon parsley
1 egg lightly beaten
1
stick of celery
2 tablespoons milk
Oil
for frying
1-cup dry breadcrumbs
1
tablespoon lemon juice
Peel,
cut and boil potatoes and mash with margarine and milk.
Put the flour in a bowl, the milk and egg in
another and the breadcrumbs in a separate bowl.
Drain tuna; add to potatoes with all the other
ingredients.
Refrigerate
the mixture for an hour if possible and it is easier to
handle. Divide
the mixture into balls and coat with flour.
Roll in egg and then in dry breadcrumbs.
Fry on a low heat until golden brown.
Tuna
Soufflés
45g
margarine 1-teaspoon
dill
1
1/2 tablespoons plain flour
1 cup milk
2
teaspoons grated lemon rind
Tin of tuna 440g
2
tablespoons parsley
3 eggs
Mix
margarine, flour and milk in a saucepan and bring to
boil, stirring constantly.
Remove from heat; add egg yolks, parsley, dill,
rind and tuna to sauce mixture.
Beat egg whites until stiff.
Fold egg white into the tuna mixture.
Pour into greased dish and cook at 180*C for 20
minutes. Serves
4 people
Pete
and Barb’s Beef Soup Serves 18
Bones
2-½
litres water
3
carrots
5
potatoes or (we used left over mashed spuds)
4
stalks celery
4
brown onion
Salt
and pepper
4
tablespoons chicken stock
4
tablespoons beef stock
Chuck
all ingredients in together and cook on open fire for a
couple of hours. Or be a chicken and cook it inside.
Enjoy!
Diedra’s
Soup Serves 15
2
tins 200g whole peeled tomatoes (Sliced)
4
carrot (2 grated and 2 cut in chunks)
6
stalks celery, sliced
6
cubes of vegetable stock
4
leeks, sliced
Combine
all ingredients and cook on slow heat in camp oven until
cooked.
Potato
and Leek Soup Serves 20
Potatoes
Leeks
Cream
Combine
all ingredients and simmer on low heat until cooked.
Mix with blender until all ingredients are
combined
Pete’s
Pumpkin Soup
2kg
pumpkin
4
onions
4
cups chicken stock or 1 tablespoon chicken stock powder
1-tablespoon
sugar
1-tablespoon
butter
Salt
and pepper
125ml
cream
Peel
and cut pumpkin and onion, add all other ingredients
except cream. Boil
for 1 hour. Blend and mix until smooth.
Add the cream and mix well.
Do
not boil after cream is added.
Sally’s
Curried Sweet Potato Soup
8
Very large sweet potatoes, pooled and cubed
7
small onions, sliced
7
stock cubes
About
3 litres of hot water
1
jar concentrated korma curry paste
1
tablespoon crushed garlic
Sauté’
onions in oil, with garlic
Sauté’
potatoes in oil. Add
curry paste to combined onions, garlic and potatoes stir
in well. Warm
curry paste for a few minutes.
Dissolve the stock cube in water.
Add stock mix to curry potatoes, bring to boil
and simmer for 1 hour
Blend
dish to smooth paste.
Extra:
Add pre cooked chicken breast to the dish once cooked
and cooled then re heat.
(Better
to cook chicken breast with fresh onions and spice mix.
Then add to soup.)
VEGETABLES
/Vegetable Lasagne Serves
8
Sauce:
white sauce:
1
large tin tomatoes
8 cups milk
1
onion diced
8 tablespoons cornflour
1
carrot sliced
½ cup grated cheese
1
zucchini sliced
salt and pepper
2
celery stalks sliced
extra cheese
3
cloves garlic crushed
parsley
1
head broccoli
2
hands full cauliflower
3
cloves garlic
1-teaspoon
basil
½
capsicum chopped
Lasagne
sheets
Place
all ingredients in pot and bring to boil.
Simmer gently for 10- 15mins.or until still a
little crunchy.
Combine
milk and cornflour in microwave and cook.
Add cheese.
Place
a thin layer of sauce in baking tray, put a single layer
of lasagne sheet on top and apply a thin layer of white
sauce. Continue
layers until dish is full.
Top with white sauce and a sprinkle of cheese and
parsley. Bake
in Moderate oven until golden brown on top.
Pumpkin
Slice
1
kg pumpkin 1/2-tablespoon oil
1
onion chopped
1 garlic cloves
2
bacon rashes
3 eggs
150ml
cream
1/4-cup plain flour
1
teaspoon basil
1 zucchini
1/2
teaspoon pepper
1/2 cup cheese
Peel
and cut pumpkin and boil until cooked, drain and mash.
Heat oil in pan add onion, bacon and garlic.
Cook, stirring until onion is soft.
Combine onion mixture, pumpkin, egg, cream,
flour, basil and pepper in bowl and mix will.
Grease oven dish and pour mixture in.
Cut zucchini lengthways into strips arrange over
pumpkin mixture. Sprinkle
with cheese. Cook
in oven for 1 hour at 180*C.
Potato
Bake
450g
onions, finely chopped
50g
butter
575g
potatoes
4
tablespoons double cream
Salt
and white pepper
Place
the onions and butter in a basin, cover with cling film,
allowing a small gap for the steam to escape, and cook
on full power for 5 minutes.
Finely
slice the potatoes (the peeled weight should be about
450g), then rinse and thoroughly dry them. Layer the
potatoes and onions in a gratin dish, adding 2
tablespoons of the cream and plenty of pepper half way
through, then the remaining cream and some pepper on top
of the potatoes. Do not add any salt at this stage!
Cover
with cling film and cook for 15 min. Sprinkle a little
salt on top and cook under a hot grill until well
browned. Serve at once.
Serves 4
Macaroni
Cheese Sauce Pie
Filling:
2
cups pasta shapes
1/2-cup corn kernels
1
tablespoon olive oil
2 zucchini, sliced
1
small onion, chopped
1 sheet puff pastry
1
garlic clove, crushed
1 egg yolk
1
small red capsicum, sliced
White
Sauce with Cheese:
2
tablespoon butter
1 1/2 cups milk
1-cup
Parmesan cheese
1 cup grated tasty cheese
2
tablespoons plain flour 2
tablespoons parsley
Salt
and pepper
1-cup Parmesan cheese
Sauce;
Sauce; Mix all ingredients except the cheese in a
saucepan. Cook
on a slow heat and stir constantly.
Add cheese as it boils
Filling.
Add pasta to pan of boiling water, boil, until
tender. Drain
and rinse pasta under hot water.
Heat oil in pan, add onion, garlic, capsicum,
corn zucchini and cook, Add onion mixture, pasta, and
cheese sauce in bowl and mix well.
Spoon mixture into greased dish.
Brush pastry with egg yolk, cut into 1 cm strips.
Place strips over filling and lattice pattern
press gently against edge of dish; trim edges.
Bake pie for 15 minutes at 200*C.
Ken’s
Pasta Dish
500g
fettuccine
6-bacon rashers
20g
butter
1 small red capsicum
100g
mushrooms 3 spring
onions
3/4-cup
cream
cracked black pepper
1/2-cup
cheese
Place
fettuccine in boiling water and cook until tender.
Chop bacon, fry then adds capsicum, mushrooms and
spring onions in the pan and cook until capsicum is
soft. Stir
in cream, cheese and pepper.
Pour warm sauce over hot pasta and toss.
Easy
Vegetarian Pasta
1
packet of pasta
5
shallots
1
red capsicum
7
mushrooms
4-tablespoon
cream
3-tablespoon
soy sauce
Place
pasta in boiling water and cook until tender.
Chop
shallots, mushroom and capsicum, and fry in butter.
Add to pasta with cream and soy sauce
Olive’s
Quiche
3
spring onions
6
eggs
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