National Australian cuisine: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Australia is a true paradise for true connoisseurs of exotic food. After all, only here you will be offered to try the meat of kangaroo, crocodile, shark or ostrich. In addition, Australian cuisine is simply unthinkable without oysters, mussels, crabs, octopuses and scallops. In today's article you will find some interesting recipes for similar dishes.

General information

Australia is considered a relatively young country. Therefore, her culinary traditions are an interesting combination of African, Asian and European cuisines. The local population loves rice, seafood, Indian spices, nuts and exotic fruits.

The main features of Australian cuisine include the fact that, along with the usual rabbit meat, pork, beef and chicken, ostrich, crocodile and kangaroo meat is used here. The meat is marinated in orange or pineapple sauce, and is most often served with fried bananas.

A special place in the diet of indigenous people is occupied by fish and seafood. On the tables you can often see mussels, cuttlefishand octopuses. They are considered the same delicacies as trepangs, shrimps, lobsters or blue crabs. Cook them in a pan or on the grill.

The names of Australian dishes are known far beyond the borders of this country. A peculiar hallmark of the culinary traditions of this state is a meat pie. It is so tiny that it can easily fit in the palm of your hand. It is stuffed with minced meat or minced meat. Those with a sweet tooth should try Elven bread, Pavlova cake and Lamington biscuit.

Australian Meat Pie

You don't have to travel anywhere to try this little masterpiece. It is quite possible to bake it without leaving your own apartment. At the same time, it is important that you have at hand all the products provided for by the classic recipes of Australian cuisine. At home, you can use ready-made minced meat and purchased dough. This will save your free time. To make a meat pie you will need:

• A pound of ground beef.
• Onion bulb.
• A teaspoon each of thyme and oregano.
• 350 grams store-bought puff pastry.
• A couple tablespoons each of ketchup and soy sauce.
• Glass of boiled water.
• 3 tbsp. flour.

Like many other Australian dishes, meat pie is prepared using a very simple technology. Put chopped onion into a heated pan and fry it. After a few minutes, minced meat is added to it and kept on fire until it acquires a grayish tint. Then flour, ketchup, oregano and thyme are poured into the pan. After a couple of minutes, soy sauce, water and s alt are sent there. All this is stewed on a minimum fire, not forgetting to stir. Ten minutes later, the finished filling is removed from the stove and cooled.

The thawed dough is divided into two unequal parts and rolled into layers. A larger piece is placed on the bottom of a heat-resistant form and filled with cooled minced meat. A second layer is placed on top and the edges are carefully fastened together. Bake the cake at standard temperature for about forty minutes.

Beefsteak “Marsupial”

This is another very tasty and hearty dish for which Australian cuisine is famous. It goes well with any side dishes and is prepared using an extremely simple technology. To make this treat you will need:

• A pound of pork tenderloin.
• 120 grams of any fresh mushrooms.
• Teaspoon lemon zest.
• Raw chicken egg.
• 40 grams of butter.
• S alt, mayonnaise, breadcrumbs, spices and parsley.

Washed, peeled and chopped mushrooms are fried in butter, not forgetting to stir. In a separate bowl, combine a raw egg, breadcrumbs, lemon zest, chopped parsley, s alt and spices. All this is sent to a pan with mushrooms and mixed.

The washed and dried meat is cut along the length, filled with stuffing, tied with threads and fried in vegetable oil until golden brown. The browned steak is sent to a heat-resistant form, smeared with mayonnaise and put into the oven. Bake it at standard temperature for no more than fifty minutes. Fresh vegetables are usually used as a side dish.

Sailor Brains

This is a simple but very hearty dish also belongs to the Australian cuisine. It is prepared from inexpensive ingredients, which can be purchased at any modern supermarket. Before starting the process, make sure you have at hand:

• 180 grams of brains.
• 30 ml dry red wine.
• 20 grams of butter.
• Large onion.
• 60 grams of fresh mushrooms.
• 50 milliliters of sauce.

Brains are boiled in s alted water, cut into small pieces and poured with red wine and pre-melted butter. Garnished with stewed onions and mushrooms.

Anzac

This cookie also belongs to the Australian national cuisine. It is prepared so simply that even a beginner can cope with this task without any problems. Before you start kneading the dough, see if you have:

• 100 grams each of oatmeal and coconut flakes.
• A tablespoon of natural liquid honey.
• 100 grams each of brown sugar and premium flour.
• A couple of tablespoons of cold water.
• 60 grams of butter.
• ½ teaspoon baking soda.

You don't have to go to an Australian restaurant to try this dessert. You can bake it inhome conditions. To do this, in one bowl, combine all the bulk ingredients and mix them. Put honey, water and butter in a separate saucepan. And then they are heated over minimal heat and combined with soda. All this is immediately poured into a container with dry ingredients and mixed.

Balls are formed from the finished dough, placed on a baking sheet covered with parchment, and put into the oven. Dessert is baked at one hundred and sixty degrees for about twenty minutes.

Lamington

This is a very tasty and delicate dessert, which successfully combines a dryish biscuit and fragrant chocolate icing. By analogy with most Australian cuisine recipes, this technology involves the use of simple budget ingredients. Make sure you have everything you need close at hand. This time you will need:

• 250 grams each of sugar and premium wheat flour.
• 8 selected chicken eggs.
• 300 grams of dark chocolate.
• 150 milliliters of 33% cream.
• 35 grams of peasant butter.
• Coconut.

Eggs and sugar are combined in a refractory container, and then placed in a water bath. All this is heated over low heat, not forgetting to stir constantly. Beat the warm base for the biscuit with a mixer and gradually add the sifted flour into it.

Melted butter is poured into the resulting lush mass and gentlymixed. The finished dough is laid out in a heat-resistant form and sent to the oven. It is baked at one hundred and ninety degrees, not including the convection mode. The toasted biscuit is cooled, cut into squares, dipped in a glaze consisting of cream and melted chocolate, and sprinkled with coconut.

Australian language

This fragrant and hearty dish is the perfect option for a family dinner. It goes well with boiled friable rice and fresh vegetable salad. To prepare this gourmet Australian dish, the photo of which can be seen in today's article, you will need:

• A pound of tongue.
• 250 milliliters of broth.
• A couple tablespoons of flour.
• 100 milliliters of tomato juice.
• 50 grams of celery root.
• Red bulb.
• Medium carrot.
• S alt, spices and butter.

The washed tongue is poured with cold water and boiled for three hours. Shortly before the end of the process, bay leaves, peppercorns and s alt are added to the pan. Then the tongue is freed from the film, cut into slices and fried in butter.

In a separate frying pan, sauté chopped onions, carrots and celery root. Then flour, tomato juice and tongue are added to the vegetables. All this is poured with broth, s alted and simmered under the lid for about half an hour.

Australian chickens

This is another interesting Australian dish. Recipes for cooking poultry are extremely simple, so any beginner can handle this task. To make this lunch you will need:

• Kilo of chicken drumsticks.
• 200 milliliters of good white wine.
• A couple tablespoons of tomato paste.
• Medium eggplant.
• Pair of ripe tomatoes.
• S alt, spices, garlic and vegetable oil.

Washed and dried drumsticks are s alted, rubbed with spices for chicken and fried in a heated frying pan. As soon as they are browned, white wine is poured over them, tomato paste is added and stewed under the lid for about half an hour.

Eggplant circles and tomato slices are placed on the foil. Top them with chopped garlic and sprinkle with vegetable oil. Bake vegetables in foil at two hundred degrees for no more than ten minutes. Finished legs are complemented with a side dish of tomatoes and eggplant and served.

Beet and mango salad

This is a rather exotic appetizer related to Australian cuisine. It's quick and easy to make and perfect for a family meal. Before you start working with products, double-check if you have in the house:

• Mango.
• 3 tablespoons of olive oil.
• 3 beets.
• Teaspoon of balsamic vinegar.
• 50 grams of feta cheese.
• S alt, spices and fresh parsley.

The washed beets are cut into eight pieces, spread on a baking sheet, sprinkled with vegetable oil and baked in an oven heated to standard temperature. Approximately throughforty-five minutes it is taken out, cooled and sent to a deep bowl. Chopped greens, crumbled cheese and peeled mango slices are also added there. The finished salad is dressed with balsamic vinegar and olive oil.

Salad with potatoes and marinated fish

This is another aromatic and hearty appetizer related to traditional Australian cuisine (recipes with photos of similar dishes are presented in today's publication). It is prepared from readily available ingredients, which can be purchased at any supermarket. To make such a salad, check in advance if you have on hand:

• 400 grams of potatoes.
• Pair of limes.
• 300 grams of any red fish fillet.
• Head of lettuce radicchio.
• Pair of fresh cucumbers.
• 10 radishes.
• Green hot pepper pod.
• Shallot.
• Half a bunch of cilantro and mint each.
• 2 tablespoons of olive oil.
• S alt and spices.

The fish is cut into thin slices, put in a deep bowl, poured with lime juice and put in the refrigerator for twenty minutes. While it marinates, you can do vegetables. Radicchio is cut into wide strips, cucumbers into small cubes, boiled potatoes into thin slices.

Marinated fish is combined with prepared vegetables, chopped radishes and chopped herbs. Shallots, s alt, spices, lime juice and olive oil are also sent there. All mix well and infuse for four hours.

Watermelonsalad

The dish prepared according to the technology described below has a piquant taste and pleasant aroma. It can be not only a good addition to a family dinner, but also a decoration for a festive feast. To prepare this salad you will need:

• 2 kilos of watermelon.
• 150 grams of feta cheese.
• Red bulb.
• Juice of one lime.
• Jar of olives.
• Bunch of mint and olive oil.

Sliced onion into thin half rings, pour over lime juice and leave for ten minutes. In the meantime, crumbled cheese, halves of olives and slices of watermelon are combined in one bowl. Chopped mint, pickled onions and olive oil are also added there.

Australian summer salad

This light appetizer is almost all fruits and vegetables. Therefore, it turns out not only tasty, but also incredibly useful. For its preparation you will need:

• 200 grams of smoked ham.
• 3 small ripe tomatoes.
• Medium apple.
• Pair of small cucumbers.
• Celery root.
• A couple tablespoons of orange juice.
• Mayonnaise and lettuce.

The cooking technology of this dish is extremely simple. Vegetables are washed, chopped and combined in one bowl. The ham is cut into thin circles and lettuce leaves are placed on them. Spread the vegetable mixture and tomato slices on top. The ham is wrapped in rolls and sprinkled with mayonnaise.