I thought it might be a good idea to have a topic talking of all the local cooking specialities we have around the world.

I am a rather good cook myself and while making some Kangaroo Tail Soup the other day wondered about the diversity on UM and how I could pick up lots of new recipes.

Anyway here is that recipe for that Kangaroo Tail Soup that I mentiouned.

You can replace the Kangaroo tail with beef if you want but it lacks the same flavour and flair.

Ingredients
Serves 6

1 whole Roo tail skin off
100g flour
100g butter
½ teaspoon ground dried bush tomato
1/8 teaspoon Lemon myrtle leaf ground
½ teaspoon Pepper leaf ground
2 drops Orange oil
2 cloves Garlic
1 carrot
1 stick Leek (white)
1 stick celery
1 Onion
4 ripe tomatoes
1 cup mushrooms
4 Parsley stalks
Salt & pepper to taste
Oloroso Sherry (optional)

Method
Joint the roo tail.
Blanch the pieces placing them in a pot of cold water and bringing it to the boil, & then discard the water (this will produce a less cloudy & less fatty soup).
Lightly dust the roo tail in the flour, adding the ground bush tomato, ground lemon myrtle and ground pepper leaf.

In a heavy-based pan, brown the dusted roo tail in the butter (It doesn’t matter if you “over brown” them),

Roughly cut all the vegetables, add them to the pan and brown them. Add orange oil and cover with water. (You may add a splash of Oloroso Sherry.)

Simmer for 3 hours (or even up to 5 hours if you wish).
Serve



the Orange oil can be replaced with any citrus Oil but I find that Orange is the best.

This is a great soup and is quite hearty. This is my favorite thing to have after a especially cold day.

Any way please give me all your own local recipes and I will stop by occaisionally to add some more Aussie recipes.

Utah, USA.
I'm not Mormon, but the Mormons here have a long traditional of using green Jell-O in a bewildering variety of desserts. It's a regional joke among Mormons and non-Mormons alike.
Among the ingredients put into various green Jell-O dishes include walnuts, marshmallows, canned fruit, shredded lettuce, cottage cheese, raisins, dried fruit, whip cream --- and I even once encountered green Jell-O with sauerkraut in it! Just about everything gets added to this staple of Mormon cuisine.

I'm originally from Washington State, in the Pacific Northwest. I was raised in Spokane, on the dry, arid side of the state near the Idaho border. However, as a kid we often traveled 300 miles (480 km) to the ocean to dig clams, put out crab traps and fish for salmon.
Here's a pre-war recipe from the Tacoma, Washington area my father taught me:

Clam & Egg Sandwich
1 medium can of chopped clams, drained, or fresh clams, chopped.
4 or 5 eggs, scrambled
Finely minced onions
Nutmeg, dash of
Small dollop of butter
Hamburger buns
Tartar Sauce
Slices of sharp cheddar cheese (optional)

Saute' the onions in the butter until they're translucent. Add the clams and a dash of nutmeg. Cook until hot. Scramble the eggs and add them. Mix well. Form into patties. Serve on hamburger bun with a dollop of Tartar Sauce on top.
If desired, you can pop the open-faced bun into the microwave with a slice of cheddar cheese on top and nuke it until the cheese is slightly melted.
Serve hot, with fried potatoes or French fries.
In the 1930s, during the Great Depression, my father and uncles would walk miles down to the Tacoma waterfront to a small diner that served Clam & Egg sandwiches. They'd each get one, along with a Coke or glass of milk, and walk miles back home. As teens, there wasn't much money and little to do so this was the highlight of their week.
This is a great sandwich, easily and quickly made. Makes a good late-night snack, too. And it's wonderful out camping as it only requires one skillet. I've also made Clam & Egg sandwiches for breakfast. It's just a yummy, versatile sandwich.

Um .. don't serve with green Jell-O ... ack!

BACON!!!!!!!!!!!!!!!!!!!!!! I LOVE BACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!













what the heck is HIS problam?

One my fiance' (still getting used to that) makes for me quite often which she learned from a Buddhist friend in California.

One large pomegranate - seeds only
One 12 - 16 ounce tub of ricotta cheese
1/2 a cup orange blossom honey
1/4 of a cup pomegranate juice.

Just mix it all, and enjoy, simple and quite good.

ok...i don't see it here yet. Texas is known for 2 things bbq, and chicken fried steak. I don't do the bbq(man's job...sorry ladies) (all measurements apprx...as I eyeball it...it ain't rocket science lol) This is only thing I make well!!!

Chicken Fried Steak

3-4 Cube steaks
2-3 cups flour
a couple of eggs
some milk
salt & pepper...(dont over do it, you'll see why next)
Jess Hall's Serendipity..I like spicy (it's made in my home town of Weatherford Texas but you can get it online I think)
Canola oil(If I'm gonna deepfry everything, may as well be healthly..sort of)
IRON SKILLET...must be, you can use another skillet...but it won't be as good imo

While your heating up the oil in the skillet...about med-med high heat, put your flour in a dish, with your seasonings..mix em up good. In a good size bowl or pan mix about a pinch of the seasoned floor with your milk(do this fisrt or it won't work...at least Justin Wilson says so) then add the eggs and mix up real good(yes I talk like this don't judge me) . Dredge the steak in the flour first, shake off excess, then dredge it in the egg mixture, then back in to the flour again..make sure you have it evenly coated. Place it carefully into the oil. You don't want the oil too hot. DO NOT KEEP TURNING THE STEAKS. That just ruins it. Cook on one side until golden brown, flip and cook on the other side until no more moo-juice runs out. Place the steaks on paper towels to drain. Now this is important. Serve this with homemade mashed potatoes...not the instant...that's the yankee way, and we don't do that here. Skin on or off is up to you.the gravy must be white gravy...or country gravy. Now as a Texan I should be shot...But i have no clue as how to make it...hubby does. Pour the gravy over over the steak and the taters. I like to squirt ketchup on both after the gravy is on it, but sometimes I use heinz 57. This will clog your artieries, and cause massive weight gain lol.

Berry Soup (Native American)

~Ingredients~
1 cup of dried Sarvis, June, Service Berries
4 cups of water
1/2 cup flour, approx.
Sugar

~Directions~
1. Boil berries in the water until soft.
2. Slowly stir in flour until it begins to thicken.
3. Sugar-sweeten to taste.
(We modernize it some by adding a handful of blueberries for sweetness and color.)
Note: Serve warm with your favorite bread (ours is fry bread).

Berries can be used fresh too. The nuttier and sweeter the berries the better the flavor.

In my grandmother's day bits of cooked/dried meat were added to the soup.

Bloody interesting thread, and that Mormon obsession with green jelly is just whacked!! LOL!!

Here's a typical South African dish, created by the Malay servants atthe time in the Cape, now seen as a traditional South African/Afrikaner dish:

Bobotie: (pronounced Bob-oer-tee)

INGREDIENTS:

2 medium sized onions, chopped
10 ml vegetable oil
40 ml butter
600 g beef mince
2 thick slices of stale white bread
125 g sultana raisins
60 ml flaked almonds
40 ml chutney
2 garlic cloves, crushed
10 ml masala
5 ml turmeric
5 ml ground cumin
5 ml ground coriander
pinch of cinnamon
pinch of nutmeg
3 cloves
salt to taste
ground black pepper
10 bay leaves

Egg custard:

3 eggs
150 ml milk


METHOD:


Preheat the oven to 200°C. Fry the onions in vegetable oil and butter over medium heat until they begin to brown. Add the mince and brown for a few minutes. Place the mince in a colander and soak the bread in the juice that drains from it.

In a mixing bowl, combine the mince and all the rest of the ingredients except the bay leaves. Press the bobotie mixture into a deep oven-proof dish. Spike the bay leaves into the mince.

Beat together the eggs and milk and pour over the top of the mince. Bake at 200°C for 30 minutes until the custard has browned.

Serve the bobotie with geel rys (white rice cooked with turmeric, raisins and cloves), chutney, chopped tomato and onion, sliced banana and desiccated coconut. Serves 6 - 8 people.

I'm curious, what does Kangaroo taste like? does it taste like chicken or is it tougher meat? Every time I ask someone what something tastes like, they always say "It tastes like chicken."

http://ashiana.conforums.com/index.cgi

~ Isis2200

This made me think of my Aunts recipe "Spotty Dog" .... now I'm not sure if it's her own invention or if it was given to her. Here it is ...........

Spotty Dog

1 part rice
2 parts water
raisins (to taste)
cinnamon (to taste)

Boil rice til half cooked, add raisins and continue to boil til raisins and rice are plump, then add cinnamon to taste. Serve as is or add a bit of milk and stir well.

Great served as a breakfast dish.

I'm from the Pacific Northwest too, and one of our local staples is Salmon. This is one of my favorite salmon recipes (it's also good with swordfish and chilean sea bass)

4 servings

4 6-8 oz. salmon filets
1/2 cup red wine vinegar (or champagne vinegar)
1 cup orange juice
2 tablespoons brown sugar

3 blood oranges, supremed and diced
2 roma tomatoes, seeded and diced
finely diced red onion, to taste
salt and pepper, to taste

Combine the vinegar, orange juice, and brown sugar in a small saucepan and bring to a boil, then lower the heat and reduce until you have a syrupy sauce, about 1/5 cup. pour off a little of this sauce to coat the fish.

To the remaining sauce, add the diced blood oranges, tomatoes and red onion. cool.

Preheat a broiler, or heat the oven to 400°F (or barbeque). Brush the salmon with the reserved orange vinegar sauce, and season with salt and pepper. Broil a few inches from the heat until the salmon is cooked through and the sauce begins to caramelize. Allow the fish to rest for a couple of minutes. The key to good salmon is making sure you don't over cook it. The definition of well cooked salmon is a slow waiter through a hot kitchen.

OMG, they have a thing for Jell-o in North Dakota too I think... my fomer mother-in-law and her sister used to make the WEIRDEST Jell-O dishes. I still have nightmares from the Thanksgiving she served us Orange Jell-O with ground beef and a lovely sour cream ribbon in it. BARF! Although, not as barfy as the hard fish, suspicious mutton, and Ludfisk. I don't know if anyone here has ever had Hard Fish .. but it's a white, air cured fish that's so hard you break with a hammer into bite sized pieces, spread butter on it then chew it for like a million years before you can actually swallow it. I think I'm really glad I'm not in that family anymore, although I still adore my mother-in-law, I'm thrilled I don't have to eat her cooking.

I am going to try the clam and egg sammich though! That sounds good! I've done salmon and egg, but never even thought of trying clam!

Nothing at all like Chicken.

It is similar to Beef except far richer in flavour. It can be a little gamey but if its bought from a decent Kangaroo farm thats not a problem.

Anyway now for a new recipe...

Pavlova is probably one of the most traditional of Australian Deserts

Ingredients

4 egg whites, at room temperature
5ml (1 tsp) vanilla
1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
1ml (1/4 tsp) salt
250ml (1 cup) sugar
250ml (1 cup) whipping cream (whipped)
500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit pulp, etc)


Method

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil.

In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.

And now for another South African speciality, it's called POTJIEKOS, which literally means 'Small Pot food' and the way this is done is using a three footed cast iron pot over a fire. The word is pronounced POY-KEY

Naturally this is a good meal for when you're having a few friends round and wnat to down a few ales and cook something slowly, for ages. Many potjie's are made using venison, like Kudu, Impala, or Rooibok (Red Buck) or any of the other game meat we get here. The Potjiekos recipes are usually safeguarded by family members and it's a helluva thing to go to something like this because a lot of troubel goes into the making of the dish and at the end of the day everyone licks his fingers in delight and compliments the chef (usually a man) enthusiastically!!

Here's a picture of a potjie on a fire:



and here's a simple recipe for beef and beer potjie:

Ingredients

15 ml cake flour
5 ml paprika
1 kg beef fillet, cubed
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste



Directions

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with sdalt and pepper.

Not sure if you have it where you’re from, but Toad In The Hole! Its sausages laid out in a covering batter. And the battering is simply pancake mix with a touch of salt and pepper.

4 Eggs
Bag of flour
Pint of Milk
Salt
Pepper
Sausages

Mix eggs, flour and milk to an even consistency (same as pancake mix), nice and runny but not too watery. Add salt and pepper to personal preference. Place cooked sausages in tray and pour mixture around it. Place in oven at about 150 till nice and brown.

This is the same recipe for Yorkshire pudding. Can make individual ones to add to your roast. Or make one huge one, size of a plate, and place roast dinner inside!
Click to view attachment