Extreme Cuisine

ANZAC Biscuits

ANZAC stands for Australian and New Zealand Army Corps, and these cookies are so named because they were baked and shipped off to Australian and New Zealander soldiers during World War I.

1 cup all-purpose flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup granulated sugar
4 1/2 ounces butter
1 tablespoon golden syrup (corn syrup)
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Preheat oven to 300 degrees F.
Brush 2 cookie sheets with melted butter or oil.

Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined.

Combine butter and golden syrup in small pan stir over high heat until melted.

Mix baking soda with boiling water add to melted butter and syrup.
Add to flour mixture and stir until combined.
Shape level tablespoons of mixture into balls and flatten slightly.
Place onto prepared cookie sheets about 2 inches apart.
Bake 15 to 20 minutes or until crisp and golden.

Remove from oven; let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool.

Makes about 2 dozen cookies.

Damper Bread

This bread dates back to the early days of the Australian colonies.
It may have been named for William Dampier, an early explorer.

1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
2 tablespoons granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup shortening
1 cup buttermilk

Dissolve yeast in warm water; stir in sugar.
Mix flour, baking powder and salt in large bowl; cut in shortening until mixture resembles fine crumbs.
Stir in yeast mixture and buttermilk until soft dough forms.
Turn dough onto lightly floured surface gently knead until smooth, about 1 minute.
Cover; let rest 10 minutes.

Shape dough into a round 7-inch diameter loaf.
Place on greased cookie sheet.
Cover let rise in warm place 30 minutes.

Preheat oven to 375 degrees F.
Cut an X about 1/2 inch deep in top of bread.
Bake until golden brown, about 35 minutes.

Serve warm.
Tear bread into pieces to serve.

Hawaiian Steak

Individual steaks, 1/2-inch thick or less
1 cup soy sauce
1 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons granulated sugar
Pineapple slices
1 large can mushrooms

Punch both sides of each steak well with a fork, then marinate for 24 to 36 hours in a marinade made by soy sauce, Worcestershire sauce, vinegar and sugar.

Simmer steaks on a low fire for 10 minutes in the marinade. Remove them and place steaks in a 350 degree F oven for 10 to 20 minutes, depending on thickness of meat.
Three minutes before removing steaks, place a pineapple slice on each.

To make gravy, slowly sauté a large can of mushrooms in butter.
While doing so, boil down the sauce used for the marinade to make a gravy.
Combine mushrooms and reduced marinade sauce.

Serve individual steaks with the pineapple on top, over which has been poured a generous amount of gravy.

Sticky Toffee Pudding Cake

1 3/4 cups finely chopped dates
1 teaspoon baking soda
1/4 cup plus 1 tablespoon butter
3/4 cup granulated sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup brown sugar
1/4 cup plus 1 tablespoon butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
Boiling water

Preheat oven to 350 degrees F.

In a small bowl combine the dates and baking soda.
Pour enough boiling water over the dates to just cover them.

Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until light.
Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine.
Pour the batter into one 8-inch round baking pan.

Bake at 350 degrees F for 30 to 40 minutes.
Let cool, slice and serve with warm Caramel Sauce.

Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and the last 1/4 cup plus 1 tablespoon butter.
Cook over medium heat and bring to boil.
Turn heat down and simmer for 5 minutes, stirring occasionally.
Use immediately.

Ginger Crunch (New Zealand)

1/2 cup (125 ml) butter
3/4 cup (188 ml) granulated sugar
2 cups (500 ml) minus 1 tablespoon (15 ml) flour
1 teaspoon (5ml) ground ginger
1 teaspoon (5 ml) baking powder

Topping
2 tablespoons (30 ml) butter
4 tablespoons (60 ml) confectioners’ sugar
2 teaspoons (10 ml) golden syrup
1 teaspoon (5 ml) ground ginger

Preheat oven to 375 degrees F.

Cream together the butter and sugar.

Sift together the flour, ginger and baking powder.
Add to the creamed mixture and knead well.
Turn into a buttered 8-inch square cake pan.
Bake until the cake tests done, 20 to 25 minutes.

Place the 2 tablespoons butter in a small saucepan with the powdered sugar, golden syrup and ginger.
Heat and stir until the butter is melted.
Pour the mixture over the cake while it is still hot.
Cut the cake into bars about 2 1/2 inches square before it is cold.

Yields 9 cookies.

NOTE: Golden syrup is available at upscale markets and British specialty stores.

Caramel Bananas with Rum

2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth.
Remove from heat; stir in rum.
Cover and refrigerate at least 1 hour.

Cut bananas crosswise into halves; cut each half lengthwise into halves.
Arrange in serving dishes; top with refrigerated caramel sauce.

Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff.
Spoon over bananas and sauce; garnish with almonds.

Yields 4 to 6 servings.

Pumpkin Soup

2 pounds pumpkin, peeled
2 onions, chopped
6 cups stock
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/4 cup cold water
1 cup light cream
Chopped parsley

Cut pumpkin into 1/2-inch cubes, removing seeds and fiber.
Place in a saucepan with the onions, stock and seasoning.
Cook over low heat until pumpkin is soft, about 1 hour.

Purée pumpkin in blender.
Return to saucepan.

Combine flour and water and stir until smooth.
Add to the soup, stirring constantly, until it begins to boil.
Add cream.
Mix well. Remove from heat.

Garnish with chopped parsley to serve.

Swaggie’s Lamb Shanks

A swaggie (swagman) is someone who carries a swag (all his worldly possessions) on his back and roams around the country on foot, living off his earnings, doing odd jobs here and there, and from gifts of money and food.
This inexpensive cut of lamb is one a swaggie might be given and is a real treat when cooked this way and served sitting around a campfire under the stars in the Australian bush.
It is more likely, though, that a swaggie would use beer rather than wine.
This tastes better when cooked in a camp oven (a heavy cast iron pot with a lid) over an open fire and then finished, clamped in a grill (broil) rack, over the coals until the outsides are crisp and golden.
You will need to begin making this dish two days ahead of serving.

6 lamb shanks
1 carrot, peeled and sliced
1 onion, diced
1 celery stalk, diced
3 fresh parsley sprigs
3 fresh thyme sprigs
1 head garlic, cut in half across the cloves
1 (2 inch long) piece ginger root, peeled and sliced
6 peppercorns
1/2 cup peanut oil or vegetable oil
1 bottle red wine

Arrange the shanks in a large, shallow baking dish.
Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top.
Pour in the oil and the wine.
Turn the shanks over in the marinade to coat evenly.
Cover and refrigerate overnight.

Position a rack in the center of the oven and preheat the oven to 350 degrees F.
Transfer the shanks to a cast iron Dutch oven with a lid and pour the marinade evenly over the top.
Cover and bake in the center of the oven until fork tender, about 2 hours. During cooking, turn the shanks over from time to time.
Remove from the oven and let cool, then refrigerate overnight in the marinade.

Drain the shanks over a pot, catching the marinade.
Place the marinade over medium-high heat and cook until reduced to a good coating consistency.
Arrange the shanks on a griller (broiler) tray and slip under the broiler.
Broil until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2 to 3 minutes longer.

Serve the shanks at once with the reduced sauce spooned around them.

Serves 6.

Aussie Sausage Rolls

Filling
2 pounds ground lamb
2 eggs
6 slices crustless white bread
1/3 cup Worcestershire sauce
1/3 cup tomato paste
Salt and pepper

Pastry
3 sheets puff pastry (11/2 packs Pepperidge Farms frozen sheets)
2 egg yolks
Sesame seeds, untoasted

Thaw puff pastry sheets to room temperature and preheat oven to 400 degrees F.

Make fresh bread crumbs by putting slices of bread through a blender or food processor.
Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.

Roll pastry into flat sheets and cut into long, wide strips.
(If using Pepperidge Farms sheets, cut in half.)

Place filling into sausage-shaped lines down the center of the pastry strips.
Roll pastry over the top to enclose and then turn upside down so the seam is underneath.
Cut meat-filled tubes into 6 portions and place on a nonstick baking tray.
Brush with egg yolk and sprinkle with sesame seeds.

Bake for 15 to 25 minutes or until golden and cooked through.

Serve with ketchup.

Boiled Peanuts (Hawaii)

2 pounds raw peanuts
2 tablespoons Hawaiian rock salt
1 whole bhat gok (star anise)

Soak peanuts in water overnight, weighing down the peanuts with a dish and a weight, like a large can of pork and beans.

The next day, wash and rub peanuts until the water is clear.
Put peanuts in a pot with water about 1 1/2 inches above the peanuts. (Hold peanuts down with your hand.) Add salt and bhat gok.
Cover and bring to a boil.
Simmer for 30 minutes.

Taste for doneness.
Peanut should be medium to soft, depending on the taster.
Cook 30 minutes longer for a softer peanut.
Let peanuts stand in water for 1 hour.

Pour off excess water.
Package and refrigerate.
Boiled peanuts may be frozen until ready to use or eaten right away.

Blackberry Pavlovas

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
1 small box instant vanilla or lemon pudding and pie filling
1 1/2 cup skim milk
1 (16 1/2 ounce) can blackberries, drained

Preheat oven to 225 degrees F.
Line a large baking sheet with parchment paper.
Trace six 3 1/2-inch circles on paper.
Set aside.

Combine egg whites, cream of tartar and vanilla extract in large mixing bowl, Beat a high speed of electric mixer until soft peaks begin to form.
Add sugar, 1 tablespoon at a time, while beating at high speed.
Beat until mixture is thick and glossy.

Spread about 1/2 cup meringue mixture over each circle on prepared baking sheet, mounding slightly around edges.
Bake for 2 hours.
Turn oven off (DO NOT OPEN DOOR).
Let meringues stand in oven for 1 hour.
Remove meringues from oven and cool to room temperature.
Set aside.

Combine pudding mix and milk in a 4-cup measure.
Stir well with whisk to combine.
Let stand for 5 minutes or until thickened.

Carefully peel paper from meringues.
Place meringues on a serving platter.
Spoon 1/4 cup pudding into each meringue.
Top evenly with blackberries.

Yields 6 servings

Coconut Candy (Guam)

3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it becomes a thin syrup (232 degrees F to 240 degrees F on a candy thermometer).

Add coconut, stirring constantly to prevent burning.
Color should be a nice golden brown.
Spread over a flat plate and let cool.
May be eaten warm or chilled.

Makes 24 pieces.

Palusami (Polynesia)

About 36 young taro leaves
1 medium onion, finely diced
2 cups coconut cream
1 teaspoon curry powder (optional)
6 wilted banana leaves
6 breadfruit leaves
Salt, to taste

Add onions to coconut cream.
Add curry, if desired.
Salt to taste.
Take about six taro leaves and form into a cup.
Pour 1/2 cup of the coconut cream mixture into the taro leaf cup.
Wrap with banana leaf, then wrap again with breadfruit leaf.
Bake in oven for 30 minutes.

Hawaiian Pork

Sweet and Sour Sauce
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/2 cup catsup
1/4 cup unsweetened pineapple juice
1/4 cup cornstarch
2 tablespoons soy sauce

Stir all ingredients together.
Set aside.

Pork and Vegetables
2 pounds lean boneless pork (such as shoulder
or butt), trimmed of excess fat and cut
into 3/4-inch cubes
1 egg, beaten
1/2 cup cornstarch
6 tablespoons vegetable oil
1 small green bell pepper, cut into 1-inch squares
1 small red bell pepper, cut into 1-inch squares
1 small onion, cut into wedges, layers separated
1/4 pound Chinese pea pods (snow or sugar peas) or
1 package frozen Chinese pea pods, thawed and drained

Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly shake off excess.
Place a wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add half the pork stir fry until evenly browned (5 to 7 minutes).

Lift pork from wok and set aside.
Repeat to brown remaining meat, adding more oil as needed.
Add remaining oil (about 2 tablespoons) to wok.
Add bell peppers and onion stir fry until vegetables are tender-crisp to bite (about 2 minutes).

Add pea pods; then stir sauce and add.
Stir until sauce boils and thickens return pork to wok and stir until heated through.

Makes 6 to 8 servings.

Murrumbidgee Cake

This is a wonderful cake from “Down Under.”

7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel, chopped
6 ounces glac&Atilde© cherries (several colors, if possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces granulated sugar
3 eggs, beaten
1 teaspoon vanilla extract
Spirit such as brandy, rum or vanilla or clove brandy

Preheat oven to 300 degrees F.
Line a loaf or square baking pan with greased paper.

Put nuts and fruit into a large bowl.

Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar.
Mix well and make into a stiff batter with the eggs and vanilla extract.
Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours.
Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil).

Leave to cool in the pan for 10 minutes before turning out.

Place in the middle of a clean tea towel.
Pierce in several places and soak with the spirit.
Wrap the towel around the cake and store in plastic wrap or foil.
Keep in the refrigerator.
Add more spirit every week for 8 weeks.