National cuisine of Australia

Aboriginal Menu: 7 dishes of Australian cuisine

Culinary exoticism beckons with mysterious names, unknown ingredients and sudden combinations. This is the national cuisine of Australia for many. Still, you can find not only crocodile stew and kangaroo pies, but also a lot of familiar dishes with a light native flavor.

Soft-boiled potatoes

The cuisine of Australia is unthinkable without potatoes. Local chefs can easily turn it into a tempting snack. Boil 6-8 potatoes with the peel until tender. When they cool down, carefully flatten them with a plate. Each such tortilla is greased with butter, sprinkle with a mixture of a bunch of dill and 2-3 cloves of garlic. Sprinkle them with soy sauce, generously cover them with grated cheese and wrap them in foil. In this form, we send the tortillas to a preheated 180°C oven for 15-20 minutes. As a result, the fragrant velvety potatoes will be covered with a stunning crispy crust, which no one can resist. You can also prepare potatoes in Australian style according to the recipe of our author Irina. 

Prawn Wanderings

The proximity of the ocean significantly affects the recipes of Australian cuisine. Hence the abundance of seafood snacks. Fry in oil 2-3 crushed garlic cloves with 500-600 g of shrimp. We will leave a few of the largest ones for decoration. Cut 3 avocados in half, remove the seeds and pulp, a little before reaching the peel. Mix the chopped shrimps, 5-6 gherkins, a head of shallots, 1 boiled and diced potato and avocado pulp. Add 3 tablespoons of mayonnaise, 2 teaspoons of mustard to the mix, add salt and fill the avocado boats. Boats can be sprinkled with lime or lemon juice — an exquisite snack is ready to appear before home gourmets in all its glory.

Meat treat

Meat eaters will be comforted by a wonderful beef tongue in Australian. To begin with, you will have to boil the tongue weighing 500-600 g for 3 hours. Put salt, pepper and bay leaf at the very end. Then remove the film from the tongue, cut into slices and fry in butter. In a large frying pan, passer the mixture of red onions, carrots and 50 g of root celery. Add to it 2 tbsp. l. flour, 100 ml of tomato juice and the actual tongue. Fill it with 250 ml of broth, salt and simmer under the lid for 30 minutes. Remove the slices of meat, and beat the stewed vegetables into a puree. It will be the perfect side dish for a fragrant beef tongue. This dish can also be served with rice. 

Australian chickens

In the cuisine of Australia, there are good dishes for a family dinner, such as Melbourne chicken. Rub with salt and spices for poultry 1 kg of chicken drumsticks and brown in olive oil. Pour 200 ml of white wine, put 2 tablespoons of tomato paste, salt to taste and simmer the chicken under the lid for 30 minutes. While it is languishing, cut the eggplant and 2 medium tomatoes into circles. Spread them on foil, sprinkle with crushed garlic, sprinkle with olive oil and put in the oven at 200°C for 10 minutes. Ready-made legs are supplemented with a side dish of baked vegetables, gravy, sprinkle with fresh herbs — dinner in the Australian style is ready.

Meat Totem

Meat pie is a gastronomic cult in Australia. Fry the onion in oil until golden brown with 500 g of ground beef. Add 3 tbsp flour, 2 tbsp tomato paste, 1 tsp thyme and 1 tsp oregano, salt to taste. After cooking the meat for 10 minutes, add 200 ml of water, 2 tablespoons of Worcestershire and soy sauce. Roll out the finished puff pastry weighing 350 g in two layers. The first one is rammed into a greased form with bumpers. Fill it with meat filling, close the second layer, tightly pinching the edges. Grease the cake with beaten egg, make cross-shaped incisions and bake for 40 minutes at 200°C. Such pastries will decorate the table on weekdays and on holidays.

The sweetness of pure beauty

Legend has it that the famous Pavlova dessert was invented by New Zealand chefs in honor of the great ballerina. The Australians have perfected it. Beat 4 egg whites into strong peaks, adding 230 g of sugar with ½ tbsp of starch. Continuing to beat, add a pinch of vanilla and 1 tsp vinegar. Spread the protein mass with a spoon on a baking sheet with baking paper. In the center of each base, we make a recess, along the edges we form curls. Bake the meringue for 60-90 minutes in the oven at 120°C and make sure that it does not burn. Whisk 250 ml of cream with 1 tbsp of sugar in a fluffy cream, decorate the cooled meringue, and put an assortment of fresh berries on top.

Cubic clouds

Popular in Australia, the Lamington sweetmeat cake will be approved unconditionally. Beat 4 eggs into a frothy mass and, without stopping, pour 200 g of sugar. We introduce 1 tbsp. l. butter, 170 g of flour with baking powder and knead the dough for the sponge cake. Fill them with a rectangular shape with foil and bake for 30 minutes at 180°C. Melt 100 g of dark chocolate with 10 g of butter and 150 ml of milk in a water bath. Add 500 g of powdered sugar, 80 g of cocoa and cook until thickened. We cut the finished sponge cake into cubes, dip it in the glaze and roll it in coconut shavings. Let the cakes freeze, and you can win the hearts of your favorite sweet tooth.

The national cuisine of Australia promises a lot of delicious discoveries, quite acceptable for a family menu. Learn it from the recipes of the readers of the “Eat at Home” club and share your impressions of the Australian dishes that you had a chance to try.