Pumpkin Scones
Made famous by Flo Bejlke Peterson the wife of former Premier of Queensland.
1 Tablespoon Butter
1 Tablespoon Butter
1 Cup cooked and mashed Pumpkin
1 Egg
1 Pinch Salt
2 Cups Self Raising Flour
Blend and cream together the Butter and Sugar, add the egg and beat well, then add the pumpkin, flour and salt and fold in by hand if necessary. Knead very lightly and divide into 1½ inch squares, place fairly close together for affect on a scone tray and bake for about 15 – 18 minutes (until golden on top) in a 425 degree pre-heated oven.
Chocolate Crackles
4 Cups Rice Bubbles
1½ Cups Icing Sugar
1 Cup Desiccated Coconut
250gms Copha (chopped)
3 Table Spoons Cocoa
24 Paper Cake Cases
Mix the rice bubbles with the icing sugar, cocoa and coconut in a mixing bowl.
After melting the copha in a saucepan allow to cool a little then stir into the rice bubble mixture mixing all ingredients well but not with pressure. Now spoon the mixture into the paper cake cases and refrigerate until firm. This mixture should make 24 Chocolate crackles, which the kids will appreciate.
Peach Melba
4 Peaches (de-stoned)
4 Cups Water
1 Cup Sugar
1 Vanilla Bean
1 Punnet Raspberries
2 Table Spoons Icing Sugar
Juice of 1 Lime
Ice-cream
Place the peaches into saucepan with sugar and vanilla bean then cover with water and simmer on a gentle heat for 10 minutes. Set this aside and allow to cool naturally. Now puree the raspberries with the icing sugar and lime juice (you may strain out the seeds if you wish).
To serve scoop the ice-cream into coupe or parfait glasses arrange a peach on the top of the ice-cream and then pour some of the pureed raspberry around the peach.
Kangaroo Fillet with Chilli Sauce
1 x ¼ Pound Kangaroo Fillet
½ Cup Port
½ Jar Raspberry Jam
½ Cup Orange Juice
1/3 Cup Red Wine Vinegar
2 Chillies (to taste) sliced
1 Cup Beef or Roo Stock
Cook the Roo Fillets (in an open pan) to medium rare with a small amount of butter and oil and allow to rest. Place the Port, Jam, Orange Juice and Vinegar in a saucepan and simmer slowly until consistency is that of a syrup. Now add the stock to the syrup and simmer until reduced to sauce, now add the Chillies and re boil prior to serving with the Roo Fillets.
Quandong Pie
2 Cups Quandongs (dried preferable)
1 Litre Water
1 Cup Sugar
¼ Cup Arrowroot or Cornflour
250 grams Shortcrust Pastry
Simmer the quandongs, Sugar and water until a sauce then add the arrowroot with a small amount of water until the mixture is that of a paste, allow the mixture to cool. Pre-heat the oven to 190 degrees. Line a pie tin with pastry, and fill with the now cool Quandong mixture. Place a pastry top on with small breather holes, brush the surface with a mix of beaten egg and milk, sprinkle lightly with sugar and bake for 45 minutes. Serve hot with ice cream.
Savoury Crocodile
Crocodile Steaks
¼ cup Olive Oil
1 Egg
2 Tablespoons Lemon Juice
Fresh Herbs
1 Cup Breadcrumbs
Pinch Salt and Pepper
Sesame Seeds
Cut Crocodile into bite size pieces. Prepare a marinade of the oil, lemon juice, herbs, salt and pepper and marinade the croc pieces for approximately 1 ½ hours. Now dip the pieces in the beaten egg and then roll in the breadcrumbs and sesame seed mixture. Now chill the pieces for one hour and fry in hot oil until brown but not burnt.
Bunya Nut Casserole
4 Cups finely chopped and boiled Bunya Nuts
250 grams bacon rashers
2 medium onions
1 Can Peeled Tomatoes
250 grams Grated Cheese
Salt and Pepper to taste
Using a medium size casserole place a layer of the Bunya Nuts on the base then add a layer of sliced tomatoes, then a layer of the bacon which you have lightly fried, then a layer of tomatoes. Repeat this process until you have used your ingredients and sprinkle on the grated cheese and cover the casserole. Cook in a pre-heated oven at approximately 200 degrees for approximately 1 hour, the last 15 minutes with the lid off
Lamingtons
4 oz Butter
1 Teaspoon Baking Powder
¾ Cup Castor Sugar
½ Teaspoon Baking Soda
1 Teaspoon Vanilla Essence
4 Eggs
2 Cups Flour
½ Cup Milk
Pinch Salt
Cream the butter and sugar, add the vanilla essence and the eggs and mix in. Now fold in the dry ingredients adding the milk gradually as you go. Spoon the mix into a flat cake tray and bake in a pre-heated oven at 350 degrees for approximately 45 minutes. Allow to cool and store overnight then cut into squares approximately 2 inches square, dip into chocolate icing and roll in coconut. There is an alternative of dipping the squares into copha and then into the coconut.
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Pavlova
4 Egg Whites
1 Cup fine Sugar
2 Tablespoons Vinegar
1 Tablespoon Corn Starch
½ Pint Whipped Cream
Fruit- Kiwi, Strawberries or Passionfruit (maybe a combination of these will work as well)
Beat the eggs until frothy, then beat at speed until stiff peaks are formed and whilst still beating then add the sugar gradually until the mixture is very stiff. Now gently fold in the vinegar and corn starch. Line a cake tray with baking paper and form the mixture onto the paper in a circle about 8 inches in diameter and approximately 2 inches high. Place the mixture into a 300 degree pre-heated oven and cook for 1 hour and 40 minutes. When the cooking is complete, turn off the oven and leaving the oven door open allow the Pavlova to cool inside the oven. Prior to serving decorate with the cream and fruit to taste.
Meat Loaf
1 lb Sausage Mince
1 lb Steak Mince
2 Onions
1 Egg
1 Cup Breadcrumbs
1 Dessertspoon Curry Powder
1 Tablespoon Chopped Parsley
½ Cup Milk
½ Cup Water
Salt and Pepper
Combine all the ingredients well and place in a loaf shaped baking dish. Bake in a pre-heated 190 degree oven for 80 minutes.
Sauce
Combine ½ Cup Water, ½ Cup Tomato sauce, ¼ Cup Worcestershire sauce, ¼ Cup Brown Sugar, 1 Oz Butter, 2 Tablespoons Vinegar and 2 Tablespoons Lemon Juice then bring to the boil and allow to simmer for 5 minutes. Pour the sauce over the meatloaf after 30 minutes of cooking then continue cooking for a further 50 minutes.
Pikelets
1 Cup Self Raising Flour
2 Tablespoons Sugar
1 Tablespoon Melted Butter
½ Cup Milk
½ Teaspoon Bi-carb Soda
1 Teaspoon Lemon Juice
1 Egg
Pinch Salt
Into a bowl sift the flour, add the salt, soda, sugar and milk then beat at relatively low speed until well mixed. Now beat at higher speed then fold in the butter. Cook large spoonfuls of the mixture on hot grill or frypan flipping once.
Oxtail Soup
1 Oxtail
2 Lengths Celery
5 Pints Water
2 Oz Butter
Flour
2 Oz
Lean Ham diced
1 Tablespoon Peppercorns
2 Onions
2 Cloves
2 Carrots
1 Tablespoon Cornflour
1 Turnip
½ Glass Sherry
Cut the oxtail into smaller joints and place in large boiler with the water and boil then strain off the joints and any meat. Now dry the joints and roll in the flour and place in large saucepan with ham, sliced vegetables and butter and fry off until brown only then add the stock and herbs and allow to simmer for 3 ½ hours then strain again and remove any fat now return to the heat and add the sherry and cornflour mixed together and heat for a further 5 minutes. (It is alright to leave the smaller meaty pieces of the oxtail in the soup.
