Recipes+-+Oceania

Tongan Pani Keke- with banana (Johanna's Recipe) Ingredients 1. Combine flour eggs and sugar and baking powder. 2. Stir through milk and water till its all mixed well. 3. Peel the banana and use a fork to squash them, mix this in the flour mixture 4. Add oil to the frying pan and heat 5. Add a tablespoon of the mixture to the frying pan, put as many as you can fit without them touching. 6. Once they are golden brown flip and fry the other side 7. When they are finished put on a paper towl so the extra oil can drip on the paper towl. Best served hot on a cold day!
 * 6 cups flour
 * 2 table spoons of baking powder
 * 2 eggs
 * 1 cup sugar
 * 1 cup milk
 * 3 ripe banana's
 * 1 cup water
 * ½ cup of oil

Ingredients
4 egg whites 1 cup caster sugar 1 tablespoon cornflour 1 teaspoon vanilla essence 2 teaspoons vinegar

Topping 1 cup whipped cream 2 banana sliced 1/2 cup strawberries 1 kiwi fruit

Method 1.Set oven at 110C. Line over tray of springform with backing paper 2.Beat egg whites untill stiff. Add sugar gradually and continue to beat until mixture is stiff 3.Fold in cornflour and add vanilla essence and vinegar. 4. Pile on oven tray or place in springform pan 5. Bake at 110C for 1 !/4-1 1/2 hours until firm, without allowing pavlova to colour. 6.Cool on oven tray or base of springform pan 7. Place pavlova on serving plate and spread with 1/2 the whipped cream. Cover this with fruit. Decorate with remaining whipped cream and strawberries.

Ingredients

 * 500g lean Quality Mark lamb mince
 * 2 Tbsp oil
 * 1 onion, peeled and chopped
 * 1 parsnip, peeled and diced
 * 2 Tbsp flour
 * ½ C beef stock
 * ½ C good quality chutney
 * 1-2 Tbsp chopped fresh rosemary

Topping:

 * 1kg potatoes for mashing, peeled
 * 2-3 Tbsp milk
 * 1 C grated tasty cheese

Method
Topping: Cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if wished. Brown lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside. Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper. Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished. Bake at 180°C for about 30 minutes until golden and hot.

**Spiced Prawns with Almonds**
55mins Daniel's Recipe **Serves 4** Hot Shellfish Nuts Main Course Dairy Free Eggless Fiji Oceania 3 tbsp Vegetable Oil or Ghee 2 Bay Leaves 1 x 7.5cm/3-inch Cinnamon Stick The seeds from 5 Cardamom Pods, crushed 675g/1-½ lb large Raw Prawns (shrimp), shelled and deveined 2.5cm/1-inch Fresh Ginger Root, grated 1 Onion, chopped 4 Garlic Cloves, crushed 1 tbsp Plain Flour 3 tbsp Ground Almonds ½ teasp ground Turmeric 600ml/20fl.oz. Coconut Cream 2 Green Chilies, deseeded and finely chopped 1 teasp Sugar Salt 1 tbsp Lime Juice
 * Ingredients**

1. Heat the ghee or oil in a frying pan, add the bay leaves, cinnamon and cardamom and sauté for 2 minutes. 2. Add the prawns and for 2 minutes, stirring constantly. Remove the prawns and set aside. 3. Reheat the oil then add the ginger, onion, and garlic, and fry for 5 minutes, stirring. 4. Add the flour, almonds, and turmeric, and cook for 2 minutes, stirring constantly. 5. Add the coconut milk, chilies and, mix well and simmer over a low heat for 10 minutes. 6. Return the prawns to the pan, season with salt and continue to simmer for about 5 minutes, stirring from time to time. 7. Stir in the lime juice then remove from the heat and serve immediately.
 * Instructions**

Horseraddish Cream Beef Steak Peace's recipe New Zealand

Ingredients

 * 2 kilogram piece Scotch fillet of beef
 * 1 teaspoon freshly ground black pepper
 * 4-6 large stems rosemary
 * 1-2 bunches fresh sage

Method
Preheat the oven to 200ºC. Line a baking tray with foil or baking paper. Remove the beef from the refrigerator 1 hour before roasting. Keep well-covered. All meats especially larger pieces for roasting will cook better if cooked from room temperature and not directly from the refrigerator. Place the beef on the prepared tray. Season the beef with pepper and if wished a little salt. Place the herbs on top and secure with string or twine – but not a plastic twine as it will melt! Roast in the preheated oven for 1¼ hours. This should give you medium-rare to medium. Best results will be gained by testing with a meat thermometer. Stand the roast for 15 minutes before carving into thin slices. Reserve any meat juices for the horseradish cream.

Allyson’s Tips

 * If your fillet is more or less than 2 kilograms, allow 20 minutes per 500 grams for medium-rare meat.
 * When calculating how much beef to buy, allow 150 grams (uncooked weight) per person.
 * Do not roast any higher than 200ºC as the meat will shrink too much.
 * The beef can be roasted at 180ºC, but allow an extra 30 minutes’ cooking time.
 * Internal temperatures for meat when cooked are: 60ºC medium-rare, 65ºC medium, 75ºC well-done. Meat thermometers can be founding most supermarkets today.
 * Preparation time 1¼ hours (includes resting time)
 * Cooking time 1¼ hours

For The Kids
Depending on timing and the number of kids. In my home, we slice of a couple of thin minute-style steaks and barbecue these up for the kids when they are ready to eat. This is especially useful if medium-rare beef is not liked by younger members. Oh and don’t forget the tomato sauce !

Ingredients

 * 300ml bottle cream, well chilled
 * ¼ cup grated fresh horseradish
 * 1½-2 tablespoons lemon juice
 * 2 tbsp sugar
 * juices from the roast beef

Method
Whip the cream softly. Stir in the horseradish, lemon juice and sugar. Cover and refrigerate until required. The cream can be made a few hours in advance. Before serving, stir in any reserved beef juices. These add flavour and colour to the cream.

Allyson's Tips

 * For a thick-textured whipped cream, use a food processor for whipping, but keep a watchful eye, as the cream will turn to butter in an instant.
 * Additional flavour can be added with chopped fresh herbs such as chives, parsley or sage.
 * Always wear gloves when peeling and grating fresh horseradish, to avoid the juices burning your skin or eyes.
 * Should you not have fresh horseradish, use bought horseradish cream. The heat-giving properties will vary from brand to brand, but start with a good tablespoon or two and taste before adding any more.

**KENNY'S Recipe (Hawaii) HAUPIA CAKE** code 1 pkg    white cake mix 1 T      unflavored gelatin 1 c      coconut milk 2 c      heavy cream 2/3 c    water 6 T      sugar 2        egg whites 1 t      lemon extract shredded coconut code
 * Ingredients:**
 * Procedure**

Haupia filling:
code 2 c      coconut milk 1/2 c    sugar 1/4 t    salt 3 T      cornstarch 1/2 c    water 1 t      vanilla
 * Ingredients**

code In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens. Stir in vanilla and cool.
 * Procedure:**

Ben's Recipe from New Caledonia http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/pouletananas.htm
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/tpineapple.gif width="360" height="120"]] ||
 * || [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/ingredients.gif width="160" height="80"]] ||
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/poulet.jpg width="111" height="48"]] ||
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/ananas.jpg width="111" height="48"]] ||
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/sel.jpg width="111" height="48"]] ||
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/beurre.gif width="140" height="60"]] ||  ||   || [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/quantities.gif width="116" height="32"]] || **Six servings** ||
 * 1,5 kg ( 3 lb ) chicken, 2 tablespoons butter, margarine or cooking oil, 2 cups pineapple pieces, salt to taste. ||
 * [[image:http://www.nouvelle-caledonie-tourisme.com/anglais/recettes/images/recipe.gif width="124" height="36"]] ||
 * **1.** Wash and cut up chicken into serving size pieces. Season with a little salt. ||
 * **2.** Fry in butter, margarine or oil until brown ||
 * **3.** Cover and cook gently for about 20 minutes or until tender. ||
 * **4.** Drain off the fat and pour in the pineapple pieces. ||
 * **5.** Simmer uncovered for 5 minutes, spooning juice over chicken from time to time. ||
 * **6.** Serve with taro, sweet potato or rice and vegetables. ||  ||
 * **3.** Cover and cook gently for about 20 minutes or until tender. ||
 * **4.** Drain off the fat and pour in the pineapple pieces. ||
 * **5.** Simmer uncovered for 5 minutes, spooning juice over chicken from time to time. ||
 * **6.** Serve with taro, sweet potato or rice and vegetables. ||  ||

Type your recipes from Oceania here. Post by Friday April 30. Fresh spaghetti with green olives - for 4 persons 500 g grams of fresh spaghetti 100 g of stoned/pitted small green olives 50 g of dried preserved tomatoes 30 g of anchovy filets preserved in oil 10 g of capers a few leaves of basil 8 centiliters of olive oil table salt and freshly ground black pepper **Direction :** 1. Make 5 liters of water boiling 2. While water is heating, heat the olive oil in a pan, add the olives, the anchovy filet cut in 2 parts, the dried tomatoes cut in big dice and the capers 3. Let them sweat in the covered pan during 5 minutes 4. When the water is boiling, salt it and pour the spaghetti making them standing up, then stir with a fork and count 2 minutes of cooking after water is boiling again 5. Quickly drain the spaghetti and add the foodstuff prepared in the pan, blend quickly with a wooden spoon, add (very few) table salt and some black pepper 6. Place the spaghetti very hot in a large hollow dish with minced basil leaves and eat it with a good Bandol (rosé wine from the Provence area) this nice beautiful and friendly
 * Ben's recipe from New caledonia**


 * Rachel's Recipe**

Ingredients

 * 4 egg whites
 * 1 teaspoon cornstarch (corn flour)
 * Pinch of salt
 * 1 teaspoon vinegar or lemon juice
 * ½ teaspoon vanilla
 * ¾ cup castor sugar (finer than regular sugar, but regular sugar may be substituted)
 * Whipping cream or whipped topping
 * Strawberries and kiwi for topping (other fruits or berries may be substituted)

Procedure

 * 1) Preheat oven to 250°F.
 * 2) Cover a cookie sheet with cooking parchment.
 * 3) In a very clean and dry bowl, use an electric mixer to beat egg whites until soft peaks form.
 * 4) Slowly add sugar, sprinkling it into the bowl one spoonful at a time while continuing to beat the mixture until all the sugar has been added.
 * 5) Sprinkle in the pinch of salt, and then slowly add the vinegar and vanilla, a few drops at a time. Finally, beat in the cornstarch.
 * 6) Continue beating until the mixture stands in stiff peaks.
 * 7) Place mixture onto the center of the paper on tray, and spread it into a circle about 8 or 9 inches in diameter (20 to 22 centimeters).
 * 8) Make a slight indentation in the center.
 * 9) Place the cookie sheet on the center rack in the oven and bake for 1 hour. Do not open the oven door while the pavlova is baking.
 * 10) Leave pavlova in the oven to cool.
 * 11) When completely cool, peel off the paper and place the pavlova on a serving plate.
 * 12) Whip the heavy whipping cream with a teaspoon of sugar and ½ teaspoon vanilla.
 * 13) Spread the pavlova with whipped cream and sliced fruit (kiwi and strawberries are traditional).
 * 14) Slice and serve.

http://www.foodbycountry.com/Algeria-to-France/Australia.html

Lauren Cleope's Recipe
 * Crumbed Lamb Cutlets** taken from __Cookery the Australian Way__.


 * Serves**: 4
 * Cooking Utensil**: Frying pan
 * Preparation time**: 20 minutes
 * Cooking time**: 10-12 minutes

4 lamb or pork cutlets 2 tablespoons plain flour 1/2 teaspoon salt 3 shakes pepper 1 egg, beaten 1 tablespoon milk 1/2 cup dried breadcrumbs 1/4 cup oil 250 mL Fresh tomato sauce
 * Ingredients**

1. Shape cutlets: flatten and leave 3 cm of cleaned bone. 2. Mix flour, salt, and pepper. Coat cutlets. 3. Mix egg and milk. 4. Dip cutlets in egg mixture, then coat in breadcrumbs. Press crumbs on firmly. 5. Heat oil and fry cutlets 10-12 minutes, turning once. 6. Drain on absorbent paper. Serve with sauce. May be served with cutlet frill on bone of each cutlet.
 * Method**

__**Julie's Recipe: The Cook Islands**__

Pickled Fish Salad 500g Fresh white fish or tuna (boned and skinned fillet) Lemons or lime Salt and pepper Salsa of fresh cucumber, spring onion (scallion), garlic, capsicum, radish, celery Finely dice and toss together. Watercress or lettuce leaves Fresh dill Coconut cream Cut fish into even sized cubes, toss in salt and cover with water in a bowl. Cover bowl lightly and allow to stand in brine for a couple of hours. Prepare salsa and set aside in chiller in bowl. Squeeze lemon or lime into jug and put aside. When ready to serve, take up the fish in brine with perforated spoon, press out excess fluid and place in different bowl. Add one tablespoon of salsa mix with the fish and pour lemon juice over just to coat fish and stir, leave for half a minute. Pour off excess lemon juice and pour coconut cream into fish mixture. Place lettuce leaf at base of serving dish, spoon fish mixture onto watercress or lettuce and serve with wedge of lemon and cooked root vegetable selection. This method creates a succulent and finely flavoured raw fish. Too long in the lemon or lime may toughen the fish. Serve with cooked root vegetable and [|pawpaw salad] The same mixture of fish and salsa may have other white shellfish such as crabmeat, lobster, shrimp, cooked and diced octopus added in quantities you prefer. A creamy mayonnaise or dressing with a mustard pickle tossed in will give the dish a different taste and texture. A fresh garden salad is a good dish to serve with it. Our traditional way of eating requires a 'hard' vegetable to offset the smooth texture of this succulent dish. A 'hard vegetable is any of the root vegetables and boiled green bananas and breadfruit.