Australische Rezepte

Aussie Damper 01:

Normally made in a camp oven which is a cast pot and lid. The mix is placed inside, lid put on and entire covered in hot wood coals till baked. Camp oven sometimes placed in a hole dug in the ground and surrounded in hot wood coals till cooked.

Ingredients: 2 cups self raising flour, 8 oz milk (normally powdered), ½ tsp salt.

Home Method: Mix flour and salt. Make well in the centre and add milk, mixing with a knife to form a moist dough. Turn into a greased tin. Bake in hot oven for 25 minutes, then turn onto wire cooling tray.

Variations can be the addition of either sultanus, dried fruit, herbs, sugar, 2oz butter, lemon, etc.

Aussie Damper 02:

Prep time: 20 minutes, Total cooking time:25 minutes, Makes one damper

1. Preheat oven to moderately hot 210°C (410°F). Brush an oven tray with melted butter or oil. Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined.

2. Turn onto lightly floured surface; knead 20 seconds or until smooth. Transfer dough to tray; press out to a 20 cm round.

3. Using a sharp pointed knife, score into 8 sections 1 cm deep. Brush with milk; dust with flour. Bake for 10 minutes.

4. Reduce heat to moderate 180°C (350°F). Bake 15 minutes or until damper is golden and sounds hollow when tapped. Serve with extra butter and syrup.

You can spice it up by adding a handful of dried fruits, by topping it with some mustard and grated cheese.

CHEESEBALLS

serve with cracker biscuits. Will need a small knife to spread it onto biscuits. Can be made in advance and frozen until needed.

Blend everything in a food processor (or by hand). Refrigerate until firm. Divide into fist-sized balls. (If freezing, wrap in plastic food wrap and freeze at this stage.) Roll in curry powder.

MEATBALLS

- not uniquely Australian, but served at many Australian get-togethers. Can be served hot or cold. If being served cold, can be made the day before and refrigerated. To serve, put some tomato sauce in a small bowl and put in the centre of the serving plate. Skewer each meatball with a toothpick and arrange on the plate around the bowl.

Put all ingredients into a bowl and mix well. Shape into small balls about 3 cm across. Heat enough oil in a frypan to coat the base. Fry meatballs until browned all over and cooked through. Drain on a plate covered with absorbent paper e.g. kitchen towel.

French Onion Dip

Beat cream cheese until soft. Add just enough water to the soup mix to make a slightly runny paste. Mix well into cream cheese. Place in serving container, cover with plastic wrap and refrigerate until required. Keeps in fridge for several days.

Barbeque Dip

Put all ingredients in a food processor and blend until well combined. Place in serving dish, cover and refrigerate.

Avocado Dip

Make on the day required. Put all ingredients in a food processor and blend until well combined. Place in serving dish, cover and refrigerate.