Copyright Michael Coatesworth

Last revised: February 04, 2008

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Weird and Wonderful Recipes

From

Australia and New Zealand

Pavlova

3 egg whites
1 pinch of salt
3/4 cup of castor sugar
1/4 cup of white sugar
1 tablespoon of cornflour
1 teaspoon of lemon juice
300 ml / 1/2 pints of cream

kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 21/2 hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit or sliced strawberries just before serving.

*****

Chocolate Lamingtons

500 grams / 1 lb of icing sugar
1/3 cup of cocoa
15 grams / 1/2 oz of butter
1/2 cup of milk
coconut

Melt the butter in a saucepan and remove from the heat. Sift the icing sugar and cocoa into the saucepan, add the milk and mix through. Cut the sponge cake into 4 centimetre squares. Spear each square with a 2-pronged meat fork and dip into the icing mix. Roll in coconut.

Raspberry or Strawberry Lamingtons

Raspberry or Strawberry jelly mix just starting to set, coconut

Mix the jelly as per the instructions on the packet. Cut the sponge cake into 4 centimetre squares. Spear each square with a 2-pronged meat fork and dip into the jelly mix. Roll in coconut.

Makes around 16

*****

Whitebait

Whitebait are very small silvery fish from coastal areas of the Pacific ocean. They are cooked and eaten whole as a delicacy.

100 grams / 4 oz of whitebait or fresh fish diced into 1 cm cubes
2 eggs
1 tablespoon of milk
salt & pepper
15 grams / 1/2 oz of butter

In a small bowl whisk together the egg and milk, add a little salt and pepper if you desire and stir in the whitebait. Heat a well-seasoned omelette pan or small non-stick pan and add the butter when the pan is hot. The butter should sizzle and froth but not burn. Pour in the egg mixture and gently move the egg around a little with a fork. Lift the edges to let the uncooked egg run underneath. When the egg has nearly set and the whitebait is cooked - it will turn from clear to white, turn over and cook for another 30 seconds. Serve with fresh bread and salad if desired.

Makes 1 large omelette.

*****

Golden Glow Rice Salad

1/4 c peas
1/4 c corn kernels
1/4 c carrots, diced
1/4 c cauliflower, sliced
2 c cooked rice
1/2 c diced cheddar cheese
1/2 c mayonnaise
Salt and pepper to taste

Clean, wash, and boil all vegetables
Cool
Combine rice, vegetables, and cheese
Season with salt and pepper
Add mayonnaise and toss gently
Serve with grilled meat
NOTE: Frozen or tinned vegetables can be used

*****

Gold Coast Luncheon Salad

1/2 c diced pineapple
1 tbsp mint
2 c cooked rice
1/2 lb luncheon sausage, diced
1/2 c mayonnaise
Salt and pepper to taste

Combine pineapple and mint and toss very well until pineapple is coated with mint
Add rice and sausages with salt and pepper
Add mayonnaise and toss gently
Serve as luncheon dish or as an accompaniment to meat

*****

Curried Nut rice

1 c rice
1 tbsp butter
1/4 c almond slivers
4 shallots or spring onions
1/2 tsp curry powder
Salt and pepper to taste

Cook rice in boiling salted water for 10 to 12 minutes or until tender, drain
Melt butter in pan, sauté almonds, finely chopped shallots, curry powder, salt, and pepper until golden brown, Add hot boiled rice, and toss gently to mix

*****

Orange Minted Rice

2 c long-grain rice
1/4 c butter
2 tbsp finely chopped celery
2 onions, finely chopped
Salt and pepper to taste
1/4 c finely shredded orange rind
3/4 c orange juice
1/2 c water
2 tbsp finely chopped mint

Cook rice in boiling water until tender
Heat butter in pan, sauté celery and onions; add salt, pepper, and orange rind
Add orange juice, water, and mint; bring to a boil and cook until vegetables are done and liquid has evaporated
Remove from heat, then stir in cooked rice
cover and let stand for 5 minute before serving

*****

Rice and Shine

1/4 c raw rice
1/4 c condensed milk
Pinch of salt
Water

Grease a heavy-bottomed saucepan well with butter
Add enough water to condensed milk to make 1 pint
Blend very well
Place rice, milk, and salt in a saucepan, leave on very low heat
Cook for 1 hour or until rice is tender
Stir from time to time to prevent rice from sticking to the pan.

NOTE: During winter, this recipe may be served hot as a rice porridge for breakfast
Sprinkle with brown sugar or dot with butter

During summer, this preparation can be stored in a refrigerator and then served with coarsely grated apples and a few sultanas
It is especially good for children

*****

Lamingtons

Gayle Martin

Make up a butter cake (either packet or real) leave it to dry out for a day or so.

Icing sugar mixture
cocoa
dessicated coconut

Cut up the cake into small squares (about 2 inches square)

Make up a runny batch of chocolate icing

Dip the cake into the icing and then roll in coconut.

This recipe is very useful for using up stale cake as the coating makes the cake fresh again.

Lamingtons also keep frozen for quite a few weeks.

*****

Recipes from around the world (English)