Top 6 Australian and France Recipe And Free Ebook Download.Australia − Fluffy Pikelets,Australia − Lamb Shank Pie,Barbados − Barbadian Cake,France − Foie de Veau au Sauternes,France − Daube de Boeuf a la Provencale,France − Poulet aux Morilles
1/Australia − Fluffy Pikelets
1 cup self raising flour
2 tablespoons sugar
1 teaspoon melted butter
1/2 cup milk
1/2 teaspoon baking soda
1 teaspoon vinegar or lemon juice
1 egg pinch of salt
Sift flour, salt and soda into a small bowl. Add sugar, egg and milk. Beat on low speed until mixed. Beat on high speed for about 1 minute, then fold in melted butter. Place spoonfuls onto a hot griddle or frypan.
2/Australia − Lamb Shank Pie
4−6 Lamb shanks (chopped in half)
1 large carrot
1 parsnip
2 tomatoes
6 oz. veal/chicken stock
2 tablespoons tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2 tablespoons parsley
2 tablespoons chopped garlic
1 tablespoons butter
1 tablespoon vegetable oil
seasoned flour(for dusting)
1 onion
1 stick of celery
1 cup red wine
2 tablespoons basil
2 cups mashed potatoes
Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes. Transfer partly cooked lamb shanks into a casserole dish. Skim
off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.
3/Barbados − Barbadian Cake
1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk
Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch bundt pan. By hand, with a spatula, cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the
flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan.
Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for 15 minutes longer.
4/France − Foie de Veau au Sauternes
2 medium onions [about 8 ounces total], ends cut flat, peeled, cut in half lengthwise
1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
2 small carrots [about 4 ounces total], peeled, cut to fit the feed tube vertically
3 plum tomatoes [about 9 ounces total], quartered and seeded
3 1/2 pounds fresh spinach, washed, stems removed
1 cup veal stock, preferably homemade
1/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf's liver [about 5 ounces each], trimmed
Slice the onions thin, and saute in 2 tablespoons butter over low heat until the onions begin to exude their liquid, about 5 minutes. Cover and cook, stirring occasionally, until the onions are golden and very soft, about 25 minutes more.
For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2 minutes. Drain and rinse under cold running water until cool enough to handle. Squeeze the spinach to remove all the liquid. Pulse the spinach, in a food processor until finely chopped, about 6 times. Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to the boil in a medium skillet. Cook until reduced by one−third, about
9 minutes. Strain into a small saucepan, pressing on the tomatoes to exude all their liquid: there should be about l/2 cup. Set the skillet aside. Whisk 8 tablespoons of the butter, one piece at a time, into the reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally. Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons butter over medium high heat until golden brown on the outside but still pink on the inside, about 2 minutes on each side. Remove to a plate and cover loosely with foil to keep warm. Cook the remaining liver, adding more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender, about 2 minutes. Drain.
mixture. Pipe some spinach around the inner rim of 6 individual serving plates. Cut each piece of liver diagonally into 3/4 inch wide slices and arrange spoke−fashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.
5/France − Daube de Boeuf a la Provencale
1/4 lb. salt pork
1 1/2 lb. beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1−inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread
Remove rind from salt pork; cut pork into 1/4−inch slices. Cut beef into 1−inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.
6/France − Poulet aux Morilles
l ounce dried morel mushrooms
l cup hot milk
l frying chicken, cut into 8 serving pieces
1/4 cup vegetable oil
2 tablespoons unsalted butter
1 tablespoon all−purpose flour
l/2 teaspoon dried thyme leaves
1 1/2 cups dry white wine
2 tablespoons Cognac
l cup Creme Fraiche
Beurre manie (1 tablespoon all−purpose flour mixed with 1 tablespoon unsalted butter)
Salt and freshly ground white pepper
2 cups hot cooked rice
Creme Fraiche
1 cup heavy cream
1/2 cup sour cream
Whisk the cream and sour cream together in a mixing bowl. Cover with plastic wrap and let sit at room temperature until thickened, about 8 hours. Put a filter in a coffee filter top or line a
strainer with a double thickness of paper towels and set over a bowl. Scrape in the thickened cream.
Let drain in the refrigerator, covered with plastic wrap, until very thick, at least 12 hours or up to 24 hours. Spoon the cream into a covered container and refrigerate. Creme Fraiche will keep in the refrigerator for 1 week.
Cover the morels with the hot milk and let them soak for 30 minutes. Meanwhile, pat the chicken pieces dry with paper towels. Heat the oil and butter together in a skillet or saute pan large enough to hold the chicken in one layer without crowding. Cook the chicken pieces over medium−high heat until golden brown on both sides, about 10 minutes altogether. Transfer the chicken to a plate. Reserve. Strain the morel soaking liquid through a sieve lined with dampened cheesecloth. Squeeze the mushrooms with your fingers to force out as much liquid as possible. Reserve. Discard the cheesecloth with the sediment and set the liquid aside.
Rinse the mushrooms under cold running water to remove any grit.
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