International Cuisine

Exploring the world through food.

Prawn Cocktail

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Prawn Cocktail, this delicious appetizer is quick, easy and makes a great presentation served in a martini type glass.
Get nice large shrimp or prawns for this recipe make sure they are cooked, cleaned and peeled with the tail on.
The sauce has a nice little kick to it, always a crowd pleaser!

prawn cocktail

Prawn Cocktail
 
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Recipe type: Appetiizer
Cuisine: Australia
Serves: 4
Ingredients
  • 1½ lbs. Cooked prawns, peeled, tail on
  • 1 head of iceberg lettuce, shredded
  • For the sauce
  • ¼ cup tomato sauce
  • ¼ cup cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce
  • Salt and pepper to taste
Instructions
  1. Mix all the ingredients for the sauce in a small bowl.
  2. Place the lettuce in 4 serving dishes or glasses. Top with the prawns and drizzle with the cocktail sauce.
  3. Serve immediately

 

Grilled Macadamia Nut Crusted Barramundi Fillets

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Barramundi is a super mild white fish that is becoming more popular and easy to find. This fish native to the northern rivers in Australia is now being sustainably farmed. The macadamia nut topping with a hint of citrus, garlic and herbs is a perfect pairing. This main dish only takes a few minutes to make on the grill and wrapped in cedar paper gives in a divine smoky flavor.
Note: I found cedar paper at my local BBQ store.

Barramundi

Grilled Macadamia Nut Crusted Barramundi Fillets
 
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Recipe type: Main Dish
Cuisine: Australia
Serves: 4
Ingredients
  • 2 lbs. barramundi fish fillet ( fresh or frozen)
  • 2 tablespoon olive oil
  • 1 cup chopped macadamia nuts
  • 1 teaspoon lime zest
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4-5 cedar papers soaked in cold water
Instructions
  1. Slice the filets into 1-2 inch wide strips, the full width of the fillet
  2. On your soaked cedar papers, place a little olive oil then the fish
  3. In a small mixing bowl, mix together the nuts, zest, garlic, pepper, salt and pepper
  4. Coat each filet with the mixture and roll up in the cedar paper and tie with a soaked string.
  5. Place on a hot grill for about 4 minutes per side.
  6. Take care not to overcook the fish
  7. Serve immediately in the cedar wrap for a fun presentation.

 

Aussie Slaw

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Aussie slaw is super easy to make and and is a little bit different adding tomatoes, cucumber and red onion to the mix. It is light, refreshing and delicious. This slaw salad would be a typical side dish at any BBQ down under. Try it for one of yours.
Enjoy!

Aussie Slaw

Aussie Slaw
 
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Recipe type: Salad
Cuisine: Australia
Serves: 4
Ingredients
  • 4 cups cabbage, thinly sliced
  • 1 tomato, diced
  • ½ cucumber, peeled and sliced
  • ½ red onion, sliced thinly
  • 1 tablespoon sugar
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 2 tablespoons mayonnaise
Instructions
  1. In a large bowl, mix all ingredients together, add additional mayonnaise to taste.

 

 

Damper Bread

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Damper bread made famous by the swagmen, drovers and travelers through the bush in Australia would make this simple bread in the coals of their campfire. This version is cooked in the oven is spiced up a bit with some olives and parmesan cheese.

Damper bread

Damper Bread
 
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Recipe type: Bread
Cuisine: Australia
Serves: 4
Ingredients
  • 3 cups self-rising flour
  • ½ teaspoon sea salt
  • 1 teaspoon sugar
  • 2 ounces chilled butter
  • 1 cup black olives
  • 1 cup parmesan cheese
  • ½ cup milk
Instructions
  1. In a large bowl, mix together the flour, salt and sugar.
  2. Add in the butter and using your fingertips, rub together the butter and flour mixture until you have created a fine sand feeling.
  3. Add in the parmesan cheese and olives, mix well
  4. Add in the milk and a little bit of cold water if necessary, stir with a wooden spoon and mix until you form a slightly sticky dough. Keep adding in water if necessary
  5. Sprinkle a board with some flour and start kneading the dough for a few minutes, until smooth.
  6. Once smooth, flatten the dough into a 8” circle.
  7. Lightly grease a cookie sheet or parchment paper on a cookie sheet.
  8. Using a sharp knife cut the dough into portions, without cutting all the way through the dough to the bottom.
  9. Cook in a 350 degree oven for about 50 minutes or until golden brown
  10. Let it cool and serve with a little butter.

 

Lamingtons

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Lamingtons are delicious chocolate and coconut covered cake treats.  They are yummy, and a staple dessert found in the land down under. They are a bit labor intensive to make but worth the effort. This recipe makes a pretty big batch about 16 medium sized Lamingtons, you can freeze them if any are left over, or put them in an airtight container in the refrigerator.

Lamingtons

Lamingtons
 
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Recipe type: Dessert
Cuisine: Australia
Serves: 16
Ingredients
  • 1 stick unsalted butter, melted
  • 1⅓ cup sugar
  • 1 cup sour cream
  • 3 teaspoons vanilla
  • ¼ cup sunflower oil
  • 5 medium eggs
  • 1 cup flour
  • 3 teaspoons baking powder
  • For the chocolate – coconut coating
  • 300 grams dark chocolate
  • ¼ cup cocoa
  • 1⅓ cup sugar
  • 1 bag desiccated coconut
Instructions
  1. Line a 10” square pan with non-stick baking paper/
  2. Preheat the oven to 325 degrees
  3. In a large bowl, pour in the melted butter, add in the sugar, sour cream, vanilla extract and oil. Beat for a minute or until smooth.
  4. Add in the eggs, one at a time
  5. Sift in the flour and baking powder and stir well.
  6. Spoon the batter into the lined pan.
  7. Cover the top with foil and bake for about one hour. Remove the foil after 40 minutes. Use a toothpick in the middle it should come out clean when it is done.
  8. Cool the cake in the pan, covering the top with plastic wrap or foil as it cools to keep it moist.
  9. To make the coating:
  10. Finely chop the chocolate and set aside.
  11. In a saucepan, whisk together the cocoa, sugar and milk and bring to a boil.
  12. Remove it from the heat and stir in the chocolate, set aside until it is warm but not too hot to handle.
  13. Slice the cake in squares
  14. Pour the warm syrup into a bowl deep enough to submerge the cake squares in it.
  15. Have a tray ready with the coconut.
  16. Using your fingers, dip the lamingtons into the syrup, then roll them in the coconut.
  17. Allow the chocolate to set for a few hours before serving.
  18. They store well in an airtight container.
  19. Enjoy!