World Recipes

Chicken Edovo

A delicious Philippine entree!

1 whole chicken
4 or 5 cloves garlic, minced
1 onion, sliced into rings
1 tablespoon oil

Rinse chicken. Cut up into small pieces. Brown onion rings and garlic in oil, then add chicken pieces and brown.

Mix and pour over the chicken:

3/4 cups water
1/2 cups vinegar
1/3 cups soy sauce over chicken
Salt and pepper
4 or 5 bay leaves

Bring to boil and cook covered until chicken is tender and done. Taste juice. Add more vinegar or soy sauce to your taste.

Serve chicken and juice over rice.

Aussie Meat Pies

Pastry
2 cups plain flour
4 ounces lard, chopped
2 eggs, lightly beaten
2 tablespoons water (approximately)
2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten

Sift flour into bowl; rub in lard. Add eggs and enough water to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth, cover, refrigerate 30 minutes.

Divide dough into 8 portions. Roll each portion on lightly floured surface large enough to line 4-inch pie tins. Trim away excess pastry. Place tins on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven about 8 minutes. Remove paper and beans, and bake another 8 minutes or until pastry is lightly browned; cool.

Filling
1 ounce lard
2 onions, chopped
1 pound ground (minced) beef
1/4 cup Worcestershire sauce
1/4 cup dark soy sauce
2 teaspoons powdered beef bouillon
2 cups water
1/2 teaspoon ground allspice
2 tablespoons cornstarch (corn flour)
2 tablespoons water, extra

Preheat oven to 350 degrees F.

Heat lard in pan, add onion, cook, stirring, until soft. Add ground beef, stir over heat until browned. Stir in sauces, bouillon, water and allspice. Bring to boil, simmer, covered, 20 minutes. Stir in the cornstarch mixed with the extra water, stir over heat until mixture boils and thickens.

Spoon cold filling into pastry cases. Cut eight 5-inch rounds from puff pastry, brush edges of pastry with a little egg yolk, gently press puff pastry tops into place; trim edges. Brush tops with a little more egg yolk. Make 2 small slits in center of pies, place on oven trays and bake about 15 minutes or until lightly browned. Serve hot with tomato sauce.

Recipe can be made a day ahead and stored covered in the refrigerator.

Makes 8 pies.

ANZAC Biscuits

ANZAC stands for Australian and New Zealand Army Corps, and these cookies are so named because they were baked and shipped off to Australian and New Zealander soldiers during World War I.

1 cup all-purpose flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup granulated sugar
4 1/2 ounces butter
1 tablespoon golden syrup (corn syrup)
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Preheat oven to 300 degrees F. Brush 2 cookie sheets with melted butter or oil.

Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined.

Combine butter and golden syrup in small pan; stir over high heat until melted.

Mix baking soda with boiling water; add to melted butter and syrup. Add to flour mixture and stir until combined. Shape level tablespoons of mixture into balls and flatten slightly. Place onto prepared cookie sheets about 2 inches apart. Bake 15 to 20 minutes or until crisp and golden.

Remove from oven; let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool.

Makes about 2 dozen cookies.

Australian Lamingtons

It is easier to cut and handle the cake if it is at least 1 day old. Any sponge or butter cake can be used.

Cake
6 eggs
2/3 cup castor sugar
1/3 cup corn flour
1/2 cup plain flour
1/3 cup self-rising flour
2 cups coconut - approximately

Icing
4 cups confectioners sugar
1/2 cup cocoa
15 grams butter or margarine, melted
2/3 cup warm water
2 cups coconut - approximately

Grease a 23cm lamington pan (square slab pan). Beat eggs until thick and creamy. Gradually beat in sugar then fold in well-sifted flours. Spread mixture in pan. Bake in moderate oven until done, about 30 minutes. Cool on a wire rack. Cut cake into 16 squares.

Sift confectioners sugar and cocoa into a bowl. Mix with warm water to make a smooth, runny paste. Dip cake into icing, until coated all over; drain, then roll in coconut.

Pumpkin Soup

2 pounds pumpkin, peeled
2 onions, chopped
6 cups stock
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/4 cup cold water
1 cup light cream
Chopped parsley

Cut pumpkin into 1/2-inch cubes, removing seeds and fiber. Place in a saucepan with the onions, stock and seasoning. Cook over low heat until pumpkin is soft, about 1 hour.

Puree pumpkin in blender. Return to saucepan.

Combine flour and water and stir until smooth. Add to the soup, stirring constantly, until it begins to boil. Add cream. Mix well. Remove from heat.

Garnish with chopped parsley to serve.

Murrumbidgee Cake

This is a wonderful cake from "Down Under."

7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel, chopped
6 ounces glace cherries (several colors, if possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces granulated sugar
3 eggs, beaten
1 teaspoon vanilla extract
Spirit such as brandy, rum or vanilla or clove brandy

Preheat oven to 300 degrees F. Line a loaf or square baking pan with greased paper.

Put nuts and fruit into a large bowl.

Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla extract. Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil).

Leave to cool in the pan for 10 minutes before turning out.

Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every week for 8 weeks.

Frosted Meringue with Kiwifruit (Pavlova)

This dessert celebrates ballerina Anna Pavlova. It was created to welcome her during her tour of Australia. Another popular fruit used to make this dessert is passion fruit.

3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup granulated sugar
1 cup chilled whipping cream
2 tablespoons granulated sugar
3 kiwifruit, peeled and sliced*

Preheat oven to 225 degrees F. Line bottom of 8- or 9-inch round layer pan with brown paper.

Beat egg whites and cream of tartar until foamy; add vanilla extract. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread in pan. Bake 1 1/2 hours.

Turn off oven; leave meringue in oven with door closed 1 hour.

Finish cooling meringue at room temperature.

Loosen edge of meringue with knife; hit pan sharply on table to remove meringue. Invert onto plate (meringue will be crumbly on bottom and around edge). Remove paper.

Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff. Frost side and top of meringue, building up edge slightly. Arrange kiwifruit slices on top. Cut into wedges to serve.

Yields 8 servings.

* 1 1/2 to 2 cups fresh strawberries, cut into halves, raspberries, blueberries, or a combination of these can be substituted for the kiwifruit.

Sticky Toffee Pudding (Australian)

3/4 cup pitted and chopped dates
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup butter, softened
3/4 cups granulated sugar
1 large egg, lightly beaten

Toffee Sauce
3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream
Additional heavy cream for accompaniment (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11 x 7-inch baking pan; set aside.

Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla extract; set aside.

Whisk the flour and baking powder together in a small bowl; set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture and mix well. Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.

Toffee Sauce: Melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes. Prick the top of the hot pudding with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Watch carefully, as it burns easily.

Serve warm drizzled with heavy cream or, if desired, whip the unsweetened cream and dollop it on top of the pudding.

Makes 6 to 8 servings.