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SEAFOOD BISQUE

SEAFOOD BISQUE

Ingredients 1 tablespoon extra virgin olive oil1 tablespoon unsalted butter1 large onion, finely chopped1 medium stalk celery, finely chopped2 tablespoons plain flour1/2 teaspoon cayenne pepper2 teaspoons paprika1 tablespoon tomato paste1L (4 cups) fish stock250ml (1 cup) white wine400g green prawns, shelled, tails on, deveined1kg mixed seafood (such as white fish fillet cut into 2cm cubes, mussels, calamari and scallops)2-3 teaspoons lemon juice100ml thin cream1 tablespoon chopped flat-leaf parsleyCrusty bread, to serve   Method 1. Heat the oil and butter in a pan over medium-low heat. Add the onion and celery...

Chocolate Bananas

Chocolate Bananas

1 banana for each personChocolate (in this recipe, we've used left over Easter Chocolate) crushed nuts & maple syrup (optional)    Method:Cut wedge length ways through skin and approx 1/3 of the way into the banana.Fill the gap with chocolate pieces.Replace banana skin over chocolate filled wedge (eat the wedge of banana!)Wrap choc-filled banana in foil.Heat on coals, on BBQ plate or in camp oven until banana is cooked and chocolate melted (approx 10 minutes). Eat while warm. TIP: Use BBQ plate or camp oven if possible to reduce the chance of...

Basic Pancakes

Basic Pancakes

Ingredients 2 cups of self-raising flour I.5 cups of milk 1 egg 1 Tablespoon butter Method Combine the milk & eggs & mix well. Pour over the flour & mix gently, don’t over mix or the pancakes won’t rise. Put a flat based pan on medium heat, add a bit of butter & pour in enough of the batter for one pancake. Once bubbles appear, flip the pancake & cook another minute. If cooking pancakes on an open fire, watch they don’t burn, as they do cook very quickly. Feel...

Beetroot & Pumpkin Salad

Beetroot & Pumpkin Salad

Ingredients 4 medium sized beets with skin & tops intact 500g pumpkin, peeled & chopped ¼ cup Parsley, chopped Small handful of Sunflower Kernels  (optional) Dressing 1/3 Cup Olive oil 2 Shallots or Spring Onions 1 Tablespoon Dijon Mustard Method Preheat the oven to about 200° C or stoke the fire & get your camp oven warm.  Place the beetroot onto a sheet of baking paper, drizzle with oil & season with salt & pepper. Wrap up tightly & place in oven for 45 – 50 mins. If laying your...

Aussie Damper

Aussie Damper

Ingredients:2 cups self-raising flour1 Tablespoon butter or margarine1/2 teaspoon saltapprox. 1 cup water1/4 cup milk  Method:Ideally, sift flour and salt into a large bowl.Rub the butter through the flour until you get a 'crumbly' mixture.Gradually stir in water and milkCover hands in flour and knead the bread on a floured surface until fairly smooth. Shape into a ball and flatten slightly.Allow to stand for 5-10 minutes  TO COOK 1. Put a piece of greased foil or baking paper in the camp oven & place the damper on it.2. With the...