Publishers behind the Big Australian recipe (Echo, $ 50) want to take a snapshot of the food Australians like to eat, asking 100 chefs, chefs, bakers and other gourmets to share their favorite home recipes.
From sponge cakes to Spanish omelets, stewed pork to risotto, the only thing these recipes have in common is their multicultural heritage. Just like Australia.
Asian chili mud crab
Spencer Patrick, chef at Harrisons restaurant in Port Douglas
Everything I cook here comes from around me, including mud crabs from backyard mangroves. I like to live in Far North Queensland. This is my paradise
Serve 2 people
2 brown onions
6 capsicum red pepper
100 ml vegetable oil
200 ml tomato sauce
60 ml corns
2 tablespoons white vinegar
200 grams of ginger
3 lemongrass chopped
4 lime leaves
1 big mud crab
1/2 bunch coriander
1/2 bunch of Thai basil
Put all ingredients (except crabs, of course) into the food processor, mix, salt and pepper seasonings. Toss with crab, leave 2 hours. You can hammer the crab shell and a few thick claws a few blows with the mallet, open the shell and let the marinade go in. It also makes it easier to eat later.
Heat the pan and add the marinated crabs. Stir until the shell turns orange, the meat is translucent – about 25 minutes. If the wok gets too dry, add a glass of seawater or your choice of beer.
Place in a bowl and decorate with scattered herbs and lime wedges.
Bach Hao Chao soup (sugarcane shrimp rice rolls)
Chefs Angie and Dan Hong
Hong Kong dinner was the highlight of this week on Monday at my mom’s house. I seldom promised to go out for dinner with my partners that night because I knew that no meal would be the same as what I had at home with my family.
1 kg black tiger shrimp (in this case the freezing effect is better)
2 cloves of garlic, chopped
2 teaspoons salt
5 teaspoons raw sugar
1 teaspoon white pepper
1 teaspoon baking powder
1/2 cup arrowroot
Sugarcane canned or fresh, cut into about 20 cm in length. 1 cm in diameter (a bit like a cabanossi stick)
Vegetable oil, used for frying
Vietnamese mint and garden mint
1 butter lettuce, torn into leaves
1 Lebanese cucumber, cut into sticks
1 green bean sprouts, washed
Glutinous rice cha juice dip sauce
Vietnamese pickled carrot and white radish
1 package rice noodles, cooked
1 wrap rice paper
In a large bowl, frozen prawns are mixed with garlic, salt, sugar, pepper, baking powder and arrowroot flour. The mixture was refrigerated for 1 hour, then the contents were transferred to a food processor and flashed until a smooth paste was formed. Divide the shrimp mousse into tennis balls. On a clean, slightly damp surface, tap the ball several times to eliminate cavitation. Once smashed, wrap the shrimp mousse on the cane stick and repeat until all mousses have run out.
Transfer sugarcane shrimp to steamer for 20 minutes or until shrimp mousse is hard. These can be stored in a freezer and thawed as needed. Heat fryer or heavy pan to 180 ° C and pan crab shrimp to golden yellow. Or, they can grill or roast until heated.
Service: Place herbs and salad ingredients on several large plates, together with sugarcane shrimp (you can slide the sugarcane, divided into four, vertical), pickles, rice noodles and uncooked rice paper. Pour hot water into shallow bowl that everyone can touch.
When eating, everyone digested a sheet of rice paper in hot water, placed it on a plate, and added his fillings to the center. Roll up like a cigar or burrito, soak in nuócchaam and enjoy!
Gary and Chowderley – Tusla Oysters
Large oysters in Australia, Sydney oysters, the cultivation of such products, we are all as stupid. We sometimes pinch ourselves. Do we really do this? Is this ours? Is this our life? We like it. We feel lucky everyday.
1 cup broccoli floret
90 grams of butter
? leek, diced
Half cup of red pepper
Half a cup of diced green pepper
4 tablespoons plain flour
300 ml warm milk
? cup of grated cheese
A little chopped coriander
2 dozen (24) Peel Sydney Rock Oysters
3 sheets ready-made puff pastry, thaw (cake base)
3 ready-made puff pastry, thawed (top of the cake)
Preheat pie machine (or oven 180C).
Steamed broccoli, until humans. Shelve.
Put the butter in the pan and fry the leeks and peppers. Add flour and stir for 1 minute. As the sauce thickens, add milk gradually. Add cheese, then broccoli. Season with salt and pepper, add coriander and stir. Finally, add the oysters to the pan and mix well.
Using large knives supplied with the pie maker, the base is cut from the puff pastry and placed in a pie maker mold. Use a smaller cutter to cut the top from the pastry. Alternatively, spread a large pie plate with crispy pastry, wrap it in baking paper and cover it with a ceramic weight or uncooked rice. Bake for 10 minutes, then remove the weight (or rice) and paper, then bake for 5-10 minutes until golden.
Put the stuffing into each pie base (two oysters per patty), then put the meringue. Seal lid, curl with fork, cook for 7 minutes until golden brown pastry. If you make a big pie in the oven, bake for 30-35 minutes until golden.