Post ANZAC (Australian/New Zealand) cuisine recipes

[Rainraven]

As mentioned in the "Today I..." thread.

Afghan Biscuits
Ingredients:
200g (7 oz) butter
75g (3 oz) sugar
175g (6 oz) flour
25g (1 oz) cocoa powder
50g cornflakes (or crushed weetbix)

Instructions:
Soften butter
Add sugar and beat to a cream.
Add flour and cocoa
Add cornflakes/weetbix last so as not to break them up too much.
Put spoonfuls on a greased oven tray and bake about 15 minutes at 180 °C (350 °F). Squash the biscuit down slightly as they will not spread out much when cooked.
When cold, ice with chocolate icing and put half a walnut on top.

And you should end up with something like this:
http://www.miahenry.com/blog/wp-content/uploads/2009/03/img_5040.jpg

[Vargtand]

They look tasty, but I doubt the fire brigade would approve of me baking cookies... :(

[Rainraven]

As you can see I prefer baking treats to cooking ;)
It's ANZAC day here today which is what made me think of this. Another New Zealand/Australian recipe, these biscuits are chemy and buttery tasting. Here's a little bit of history behind the biscuit: ANZAC biscuits (http://en.wikipedia.org/wiki/ANZAC_biscuit)

Ingredients:
100 g butter
1 tbsp golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup plain baking flour
1 tsp baking soda
1 tbsp hot water

Cooking Instructions:
Melt butter and syrup together in a large saucepan. Mix sugar, coconut, rolled oats and flour together. Stir into saucepan. Dissolve soda in water and mix in. Place rounded on oven tray. Bake at 180°C for 15 minutes.

And your final product should look like this:
http://www.thekua.com/rant/wp-content/uploads/2006/04/AnzacBiscuits.jpg

[Brynhild]

You beat me to it! :P I'm baking these myself today, to take with me down to Canberra for a blot I'm attending. Good thread!

[CelticViking]

Yummy :)

[The Lawspeaker]

Post here recipes from Australia and New Zealand

[CelticViking]

This is based on the earlier recipe posted. Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal temperature for your oven.

Ingredients:
•4 egg whites
•pinch of salt
•8 tablespoons castor sugar
•1 teaspoon vinegar
•3 heaped teaspoons cornflour
•1/2 cup coconut
•whipped cream
•fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Place the coconut on a sheet of baking paper and gently toast in a moderate oven for a few minutes until it starts to toast very lightly. Take care, with its high fat content coconut will brown very quickly. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (not even a speck!) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Whisk in the vinegar and cornflour. Beat for another minute and then mix in the coconut.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C . Put the pavlova into the oven and lower the temperature to 250 F/125 C and bake for an hour (if you are using a fan-forced oven then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The pavlova will reduce in height during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with tropical fruit such as mango, pineapple or papaya as shown in the picture.
•Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time


See more here
http://www.kiwibaking.com/tag/pavlova-recipes/

[Sally the first]

this one I learnt back when I was living in New Zealand two years ago
beef casserole
ingredients
600g chuck or gravy beef
1 onion, halved and sliced
2 medium carrots, sliced thickly
2 Tbsp plain flour
3 cups beef stock
1 tsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp fresh thyme
2 bay leaves
preparation:Preheat the oven to 180°C.

Cut beef into 5cm cubes. Season with salt and pepper, add about 2 tablespoons of oil and mix well. Heat a large fry pan over a medium-high heat. Brown the beef in batches then place in a casserole dish.

Reduce heat in pan, and sauté the onion and carrot in oil. Cook for 1-2 minutes, stirring occasionally.

Sprinkle in flour and stir until the vegetables are coated.

Gradually pour in stock, stirring well. Add the remaining ingredients and bring to the boil. Pour into a casserole dish, cover then place in oven and cook until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered.

Serve with potatoes or rice.

Smart tip: This casserole can be cooked on a stove top or slow cooker.

Stove top method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients just covered.

Slow cooker: Place the browned beef with other ingredients into the slow cooker and place onto low for 6 hours or until the meat is tender.