Cookin' with Carol recipes on NBC5 - September 2000
Roast Chicken with Rosemary & Mustard
Serves 4
4 chicken leg quarters
2 tsp. dried rosemary
4 Tbs. whole grain mustard
salt & pepper to taste
Preheat oven to 350° F. Rinse chicken and pat dry with paper towels. Place
chicken in a shallow roasting pan. Sprinkle rosemary over surface (rub dried
herbs between your hands to help release the flavor). Spread 1 tablespoon of the
mustard and salt & pepper to taste over the top of each chicken leg quarter.
Bake, uncovered, for 1 hour 15 minutes, until no longer pink in the center, or
juices run clear when pierced with a fork.
Notes: Chicken leg quarters are the leg and the thigh left intact. For different
flavors and textures, substitute an equal amount of coarse grain mustard, Dijon
mustard, or honey Dijon mustard.
(Air Date: September 2, 2000)
Sydney Celebration Salad
Serves 8 - 10
8 cups torn green leaf lettuce leaves
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers
1 cup cherry tomatoes
1 orange, peeled & sliced crosswise
1 cup mango slices
3 bell peppers (green, red, and yellow recommended), thinly sliced crosswise
into "rings"
1/2 cup chopped macadamia nuts
10 Belgian endive leaves (optional)
Arrange lettuce leaves on a large platter. Sprinkle red cabbage on top. Arrange
cucumber slices, tomatoes, orange slices, and mango slices on top. Arrange the
bell pepper slices around the perimeter of the salad. Sprinkle with macadamia
nuts. If desired, arrange Belgian endive leaves on top of the salad to resemble
to Sydney Opera House. Serve with your favorite salad dressing or make this Vinaigrette
with Fresh Dill: Combine 1/4 cup white wine vinegar, 2 tablespoons
chopped fresh dill (or 1 tsp. dried), 1 clove garlic, minced, 1/4
teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Slowly
add 1/2 cup vegetable oil, whisking the vinaigrette while pouring the
oil. Serve with salad. Keeps up to 5 days in refrigerator. (If storing for
several days before serving, wait to add dill until just before serving.)
More Australian Cuisine (for recipes, click on recipe titles)
Grilled Kiwifruit Chook (Chicken) on the Barbie
(Air Date: September 9, 2000)
Australian Breakfast (for recipe, click on recipe title)
Also, learn about a traditional Australian brekkie (breakfast, that is), including the Australian classic... Vegemite!
VEGEMITE IS AVAILABLE IN THE U.S.
If you are interested in ordering Vegemite (a dark, salty, concentrated yeast extract, rich in B complex vitamins---very popular in Australia where it is spread very thinly on toast for "brekkie" or snacking), please call 760-731-3317. Note: 3 (8.3 oz.) jars is just under US$20 (includes shipping).
(Air Date: September 16, 2000)
Australian Meat Pie
Serves 4
Meat pie is another traditional Australian favorite. It is the main component
in a pie floater---a meat pie "floating" on a layer of green pea soup
and topped with tomato sauce (ketchup). I must say, this is a tasty clash of
comfort foods! It is very easy to make at home, but if you want the original,
your best bet is at The Great Balfours South Australian Pie Cart in
Adelaide, South Australia. They serve meat pies just about anyway you want 'em!
2 teaspoons vegetable oil
1 pound ground beef (ground round preferred)
1/2 onion, finely chopped
2 cups beef broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons all-purpose flour
1 unbaked pie crust
1 sheet puff pastry, 1/8" thick
1 egg, beaten
Heat a medium skillet on medium-high heat. Add oil and swirl to coat the bottom
of pan. Add ground beef and cook, stirring occasionally, until meat is browned,
about 6-8 minutes. Add onion and cook for 2-3 minutes, stirring occasionally.
Add beef broth, ketchup, Worcestershire sauce, salt, and black pepper. Cover and
cook on medium-low for 15-20 minutes, until meat is tender. Mix flour with 1/4
cup cold water. Add flour mixture to meat mixture and cook on medium-high for 3-5
minutes, until mixture is thick and bubbly; reserve. Preheat oven to 425° F.
Using a rolling pin, roll out and divide pie crust pastry to fit four 5-inch pie
tins. Place pastry crusts into pie tins. Spoon meat mixture evenly into pie
crusts. Divide and cut puff pastry to fit the top of the pies. Brush the edges of the pie crusts with water and place the puff pastries on top. Cut a few slits
into the top of each pie to let steam escape. Brush the tops of the pies with
beaten egg. Place pies on a baking sheet and bake for 10 minutes. Reduce oven
temperature to 350° F and bake for an additional 30 minutes, or until pie tops
are golden brown. Cool slightly before eating and use caution while eating,
filling can be hot!
(Air Date: September 18, 2000 - NBC5 9am news show)
Chook (Chicken) Satay with Peanut-Coconut Sauce
Serves 4-8
Satay is a popular Indonesian snack food or appetizer, but it has become a
favorite Australian main dish as well. Small marinated cubes of meat, poultry,
or fish are threaded on skewers, then grilled or broiled, and served with a
peanut-based dipping sauce. We enjoyed satay at Lemongrass, a Thai restaurant in
Adelaide, South Australia.
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon lime juice
1 teaspoon brown sugar
1 clove garlic, minced
1/4 teaspoon curry powder
1 pound boneless/skinless chicken breasts, cut into 3/4" cubes
peanut sauce:
1/2 cup coconut milk
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
garnish:
2 green onions, finely julienne-cut
1/4 cup finely diced red bell pepper
Combine soy sauce, peanut oil, lime juice, brown sugar, garlic, and curry powder
in a shallow bowl. Add chicken cubes and stir with a spoon to coat. Cover bowl
and allow to marinate in the refrigerator for at least 30 minutes (or up to 8
hours). Whisk together peanut sauce ingredients in a small bowl and refrigerate
(for up to 3 days) before serving. Preheat grill on medium-high heat. Thread marinated chicken on 12
skewers (see note below), spacing the chicken cubes slightly apart from
one another (leave a little space between the chicken pieces). Grill skewered
chicken over medium-high heat for 3-4 minutes. Turn chicken and grill for an
additional 3-4 minutes, or until chicken is no longer pink in the center. To
serve, spoon refrigerated sauce onto a plate and arrange grilled chicken skewers
on top. Sprinkle green onions and red bell pepper over all to garnish.
Notes: Soak bamboo skewers in cold water for 15 minutes before using on grill. Chook
is Australian for chicken.
(Air Date: September 19, 2000 - NBC5 9am news show)
Australian Jaffle Sandwich
8 slices whole wheat bread
butter (to spread on bread)
4 slices peppered turkey deli meat
4 slices Muenster cheese
dipping sauce:
4 tablespoons mayonnaise
1 teaspoons prepared horseradish
2 teaspoons capers
1/4 teaspoon turmeric
Butter slices of bread on one side. Place one slice, buttered-side-down, on each
cooking surface area on a preheated electric sandwich maker (or a flat griddle
or skillet that has been preheated on medium heat on the stove). Layer a slice
of peppered turkey deli meat and Muenster cheese (or your favorite meats and
cheeses) on top of the bread. Place another slice of bread on top of the filling
(buttered-side-up) and cook, following manufacturer's directions for electric
sandwich makers (or if using a flat griddle on the stove, for 2 minutes on each
side), until bread is toasted. (For the stove method, you can place a heat-proof
plate on top of the sandwich and place a weight, such as a soup can, on top to
press and concentrate the texture of the sandwich.) Combine all ingredients for
the dipping sauce in a small bowl. Place mixture into smaller bowls to serve on
the side as a dipping sauce.
Notes: Also, to serve on the side---a variety of Australian mustards from MasterFoods,
including Downunder Yellow Mustard, Rainforest Herb Mustard, Black Stump
Wholegrain Mustard, and Outback Hot Mustard. I discovered these recently at a local Albertsons grocery. And by the way,
speaking of rainforests---the first time I enjoyed a jaffle sandwich was at 1801,
the lunch-menu restaurant inside the Dallas World Aquarium in downtown
Dallas. The Dallas World Aquarium is truly a spectacular sight to see. In
addition to the amazing "indoor rainforest," they have lots of exotic
underwater creatures, including Leafy Sea Dragons from Australia!
(Air Date: September 20, 2000 - NBC5 9am news show)
Clare Valley Pumpkin Soup
Serves 4
1½ pounds whole butternut squash
1 tablespoon olive oil
2 leeks, white part only, thinly sliced
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 cups chicken broth
1/8 teaspoon ground nutmeg
¼ cup sour cream
Preheat oven to 350° F. Cut butternut squash in half lengthwise, scoop out
seeds with a spoon (and discard), and place halves cut-side-up in a shallow
baking pan. Bake squash, uncovered, for 1½ hours, or until squash is tender.
Allow squash to cool at least 10 minutes, then scoop out the flesh with a spoon;
reserve. Heat olive oil over medium heat in a saucepan. Cook leeks, celery, and
garlic until tender, about 3-4 minutes, stirring occasionally. Place reserved
squash, cooked vegetables, and ½ cup of the broth into the work bowl of a food
processor (or blender). Process for 2-3 minutes, or until mixture is smooth.
Pour mixture into the medium saucepan (used to cook vegetables in). Add
remaining chicken broth, nutmeg, and salt and pepper to taste, if desired, and
bring to a simmer on medium-high heat. Cook, uncovered, for 5 minutes, stirring
occasionally. Ladle soup into bowls and top with
a dollop of sour cream. Sprinkle parsley for garnish on top and serve with lime
wedges on the side, if desired.
Notes: In Australia, winter squash, such as acorn and butternut, are called
pumpkins. Pumpkin soup is very common in Australia. This version is inspired by
a delicious golden pumpkin soup I enjoyed at a South Australian winery in the
Clare Valley wine region.
(Air Date: September 21, 2000 - NBC5 9am news show)
Pavlova with Passion Fruit Sauce
Serves 8
Named after a famous Russian ballerina, this meringue dessert is very light and
delicate. Traditionally, pavlova is topped with whipped cream and fruit. This
version, inspired by Sydney chef and Tukka cookbook author Jean-Paul
Bruneteau's "rolled wattleseed pavlova," is served with a luscious
tropical passion fruit sauce and garnished with kiwifruit, a popular fruit from
Down Under.
topping:
½ cup macadamia nuts
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup sugar
meringue:
6 egg whites
1 teaspoon vinegar
1½ cups sugar, divided use
sauce:
2 cups passion fruit nectar
2 tablespoons cornstarch
filling:
1 cup whipping cream
1 tablespoon cocoa powder
2 tablespoons powdered sugar
2 kiwifruit, peeled & thinly sliced
For the topping: Preheat oven to 300° F. Place macadamia nuts on a
baking sheet and toast (in the oven) for 10 minutes. Remove and allow to cool 5
minutes. Place in a food processor and process until crumbly in texture. Add
remaining topping ingredients and process 15 seconds; reserve.
For the meringue: Line a nonstick (or shiny) jelly roll pan with
parchment paper; reserve. Using an electric stand or hand mixer, beat egg whites
until foamy, about 30 seconds. Add vinegar and beat on medium-high speed until
soft peaks form, about 2-3 minutes. Add half of the sugar gradually until stiff
peaks form, about 3-4 minutes. Add
remaining sugar all at once and beat for 30 seconds. Using a spatula, spread egg
whites evenly in prepared jelly roll pan. Sprinkle reserved nut topping over the
whites and bake in a preheated 300° F oven for 20 minutes. Using a knife,
loosen the sides of the baked meringue and turn it out onto a large piece of
foil. Peel off the parchment paper and allow meringue to cool for 15-20 minutes.
For the sauce: Whisk together the nectar and cornstarch in a medium
saucepan. Heat on medium-high and bring to a boil, stirring occasionally, until
mixture has thickened, about 3-4 minutes; reserve.
For the filling: Using an electric stand or hand mixer, beat whipping
cream on medium-high speed until stiff, about 4-6 minutes. Add cocoa powder and
powdered sugar and beat 30 seconds. Spread filling evenly over exposed surface
of meringue. Roll the "pav" jelly roll-style and using a sharp knife,
cut crosswise into 8 serving slices.
To complete the dessert: Spoon ¼ cup passion fruit sauce onto a serving
plate, top with a slice of pavlova, and garnish with fresh kiwifruit. Repeat
with remaining sauce, pavlova, and kiwifruit.
(Air Date: September 22, 2000 - NBC5 9am news show)
Grilled Lobster Tail
Serves 4
2 cloves garlic, chopped
1 teaspoon coriander seeds
1 teaspoon chopped fresh ginger
1/8 teaspoon turmeric
1/8 teaspoon black pepper
4 whole lobster tails (about 4 ounces each)
½ cup dry white wine
Place garlic, coriander, ginger, turmeric, and black pepper in a mortar, and
using the pestle, crush the spices until the mixture forms a paste; reserve.
Using a sharp knife and kitchen scissors (to cut through the tough shell), cut
the lobster tails in half lengthwise. Rub the reserved spice paste over the cut
surfaces of the lobster tails. Place tails, cut-side-up, on a tray, cover with plastic wrap, and let sit at room temperature
for 10 minutes (or up to 4 hours in the refrigerator). Preheat grill on
medium-high heat. To grill lobster tails, first spray the cut sides lightly with
vegetable oil spray. Place the tails, cut-side-down, on the grill. Grill for 5
minutes over medium-high heat. Turn tails over and sprinkle the surface with
white wine. Close the lid (on an outdoor grill) or cover (a stove-top grill)
with a lid or foil and cook for an additional 5 minutes, or until lobster meat is opaque. Serve
warm or chilled.
Notes: Marron is an Australian freshwater crustacean, similar to small
lobsters. There is much Asian influence in Australia, and this marron recipe,
prepared "on the barbie," reflects Asian flavors.
(Air Date: September 23, 2000)
Australian Treats (for recipes, click on recipe titles)
(Air Date: September 25, 2000 - NBC5 9am news show)
Australian Orange-Apricot Cream Appetizer
Serves 16
16 slices potato bread
1 (8-ounce) package cream cheese (you can use reduced-fat or fat-free cream
cheese), softened
1/4 cup apricot preserves
1 teaspoon orange zest (grated orange peel)
1 English cucumber, sliced into 64 slices
1/2 cup alfalfa sprouts
Flatten bread slices with a rolling pin. Cut circles or other shapes out of
flattened bread slices with cookie cutters (about 4 circles per slice of bread).
Round shapes work well, but you can be creative! Place shapes on an ungreased
baking sheet and bake in a preheated 350°F oven for 10 minutes, until toasted.
Cool and reserve in an airtight container. In a medium bowl and using an
electric hand mixer on medium speed, beat cream cheese with apricot preserves
and orange zest for 1-2 minutes, until mixture is smooth and creamy. Arrange
toasted bread shapes on a large platter and place a slice of cucumber on top of
each bread. Using a spoon or very small ice cream-type scoop, place a small
scoop of the cream cheese mixture on each cucumber. Top each with a few sprigs
of alfalfa sprouts. Serve immediately.
Notes: I like to use Mrs Baird's Potato Bread in this recipe for the
taste, texture, and color.
Celebration Vegetable Bouquet
Serves 8
dipping sauce:
1 cup plain yogurt
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1/2 tablespoon sugar
1/2 teaspoon dillweed
vegetables:
8 ounces fresh asparagus, ends trimmed
8 ounces fresh baby broccoli, stalks peeled
2 cups 6-inch julienne-cut red bell pepper, carrot, & celery
Combine dipping sauce ingredients (and salt & pepper to taste, if desired)
in a medium bowl, mixing well. Using a funnel, pour dipping sauce into 4
champagne flutes. Cook asparagus and baby broccoli in boiling water to cover for
1 minute (do not overcook), drain away water, then place in a large bowl of ice
water (this will stop the cooking time and preserve the bright green color).
Arrange asparagus, baby broccoli, bell pepper strips, carrot sticks, and celery
sticks in 2 small glass containers (small glass vases works well). To serve,
have guests dip the vegetables individually into the sauce and enjoy!
Notes: Baby broccoli is sometimes call broccolini, a new product that is
becoming readily available in most grocery stores. If you can't find it, more
asparagus will substitute. Cut decorative radish and green onion flower
garnishes to add more "fireworks" to the bouquets!
(Air Date: September 26, 2000 - NBC5 9am news show)
Prawns (Shrimp) in a Blankie with Orange-Lime Dipping Sauce
Serves 8 as an appetizer; 3 shrimp each
24 medium shrimp
24 wonton skins
1 egg, lightly beaten
Vegetable oil for frying (2" depth)
Orange-Lime Dipping Sauce:
1/2 cup orange marmalade
2 tablespoons lime juice
1/8 teaspoon dried ground ginger
1 tablespoon sesame seeds
Peel shrimp, leaving shell of tail intact. Place a shrimp in the middle of a
wonton skin with tail extending over one side. Fold 1/3 of the wonton skin over
to cover the head-end of the shrimp. Brush beaten egg on the top edge of wonton
skin. Roll the wonton skin from the bottom edge up to the top, pressing the seam
with fingers to seal the wonton skin around the shrimp (tail will extend beyond
wrapping). Repeat with remaining shrimp and wonton skins. Combine orange
marmalade, lime juice, and ginger in a small bowl. Sprinkle with sesame seeds.
Reserve in refrigerator (for up to 5 days). Heat oil for deep-frying to 350° F
in a deep, heavy saucepan, wok, or electric deep-fryer. Prepare a plate with
several layers of paper towels. Deep-fry shrimp, 4 at a time, in hot oil for 1-2
minutes, until wrappers are golden brown and shrimp is opaque. Using tongs or a
skimmer, remove shrimp from oil and place on paper towels to drain. Repeat with
remaining shrimp. Serve shrimp over shredded red cabbage, if desired, with
dipping sauce on the side.
(Air Date: September 27, 2000 - NBC5 9am news show)
Grilled Rosemary Lamb Chops with Apricot Chutney
Serves 4
apricot chutney (makes 1 cup):
1 cup water
1/2 cup dried apricots, coarsely chopped
1/4 cup chopped red bell pepper
2 tablespoons rice vinegar
2 tablespoons sugar
1 shallot, chopped
lamb chops:
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoons fresh rosemary, coarsely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
8 lamb chops (loin or rib), about 1-inch thick
For the chutney, combine all chutney ingredients in a small saucepan. Bring to a
simmer over medium-high heat. Reduce heat to medium-low and cook for 30-40
minutes, stirring occasionally, until apricots are soft. Reserve. (Will keep up
to 1 week in refrigerator.) While chutney is cooking, stir together the olive
oil, lemon juice, rosemary, salt, and pepper in a shallow bowl. Add lamb chops
to the mixture, turning once to coat with marinade. Let stand at room
temperature for 10-15 minutes, or up to 8 hours in the refrigerator. Grill chops
over medium-high heat for
4-5 minutes per side for medium-rare, or 5-6 minutes per side for medium. To
serve, place 2 chops on each plate and spoon about 1 tablespoon chutney over
each lamb chop.
Notes: What to do with leftover chutney? Spread over cream cheese and serve with
crackers or add 1-2 tablespoons to curried dishes. For more information on Fresh
Australian Range Lamb, please visit their website at:
For more information on where to find Fresh Australian Range Lamb in your area, please visit this website:
(Air Date: September 28, 2000 - NBC5 9am news show)
Sticky Toffee Pudding with Orange-Caramel
Sauce
This recipe is inspired by a wonderful toffee pudding served at Skillagalee
Winery in Clare Valley, South Australia.
1 cup pitted dates, coarsely chopped
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup butter, softened
3/4 cup brown sugar
2 eggs
1 1/4 cups self-rising flour
sauce:
1/2 cup golden syrup (or honey)
1/4 cup brown sugar
1/4 cup butter
1/4 cup whipping cream
1/4 teaspoon orange extract
whipped cream for topping
Preheat oven to 350°F. Spray a 9-inch round cake pan with vegetable oil spray.
Cut a circle of parchment or wax paper to fit the bottom of the pan and place
inside. Spray the top of paper with vegetable oil spray. Reserve. Place dates in
a medium bowl. Pour boiling water over, add baking soda, and stir. Let mixture
sit 5 minutes. While dates are soaking, beat butter and brown sugar on medium
speed with an electric hand mixer until mixture is light and fluffy, about 1-2
minutes. Add eggs and beat on medium speed for 1 minute or until mixture is
smooth. Sift flour into butter/egg mixture and beat on low speed for 1 minute or
until flour is just moistened (do not over-mix). Fold in date mixture with a
spatula. Pour mixture into prepared pan, using the spatula to spread mixture
evenly in the pan. Bake for 45-50 minutes, or until a knife inserted in the
center comes out clean. While pudding is baking, prepare the sauce by combining
golden syrup, brown sugar, and butter in a small saucepan. Cook over medium-low
heat, stirring often, until butter is melted and sugar is dissolved, about 2-3
minutes. Continue to cook sauce for 8-10 minutes on medium-low heat, stirring
occasionally. Add cream and bring to a boil on medium-high heat, stirring
occasionally. When mixture comes to a boil, remove from heat and stir in orange
extract; reserve for serving (reheat to warm, if necessary). When pudding comes
out of oven, invert onto a cooling rack and allow to cool 10 minutes. Cut
pudding (it will be cake-like) into wedges, spoon warm sauce over, and garnish
with a dollop of whipped cream to serve.
(Air Date: September 29, 2000 - NBC5 9am news show)
Roasted Leg of Australian Lamb
Serves 10
5 - 8 pounds leg of lamb
8 cloves garlic, peeled
1 tablespoon dried rosemary
1 tablespoon dried thyme
salt & pepper to taste
Preheat oven to 325° F. Make eight small cuts, evenly spaced, into the leg of
lamb. Insert a clove of garlic into each "pocket." Rub dried herbs
evenly over the surface of the lamb and season with salt and pepper to taste.
Place leg of lamb on a roasting rack in a roasting pan and roast for 30-35
minutes per pound, until no longer pink in the center. [Eight pounds will take
about 4 to 4 1/2 hours to roast.] Let roast stand 15 minutes before carving.
Notes: For more information on Fresh Australian Range Lamb, please visit their website at:
For more information on where to find Fresh Australian Range Lamb in your area, please visit this website:
Pavlova with Passion Fruit Sauce was also demonstrated September 22. Scroll up to find the recipe.
(Air Date: September 30, 2000)