ANZAC Biscuits

Dang, I wanted to write up the recipe for the onion/garlic gratin I made last night, but I realised I'd better get this ANZAC bikkie recipe up before it gets even FARTHER past ANZAC Day.

Me? Procrastinate? Nevah!

A quick notice to my American readers; biscuits do NOT mean what you think they mean. Down here in Oz (and in the UK) bikkies (slang for biscuits) are what Americans know as "cookies". And what Americans know as "biscuits" are what Aussies (and POMS) know as "scones".

Yes, the first time I told the family down here I was making Biscuits n Gravy for dinner I received some rather peculiar looks.

So if you are in the US, think of these as ANZAC cookies!

And for you longtime Aussies, these are NOT the hard, break-your-teeth, thin bikkies that are still in an "edible" state after almost 100 years. These are soft, chewy, delectable bikkies that won't last 100 minutes as they will all be devoured as soon as they are cooled!

I found this recipe in a mailer from me local member of Parliament regarding the ANZAC celebrations. It was originally credited to a certain Mr Bob Lawson who was at the landing in Gallipoli all those yonks ago.

I'm guessing that Bob was a cook with the ANZACs and wanted to come up with a slightly more palatable version of the ANZAC wafers they were being served. A bikkie that could perhaps be used for something besides scrapping mud off the bottom of you boot perhaps.

The recipe didn't specify what type of sugar to use so I, of course as always, used raw sugar. That's probably more in keeping with the times back then than today's highly refined gunk referred to as "sugar".

Even if you don't like coconut or oats in your bikkies (cookies) make sure you include them as these are the most absolutely BESTEST tasting cookies or bikkies EVAH!

ANZAC bikkies (cookies)

What you need to make 25 to 30 bikkies:
1 cup flour
1 cup raw sugar
1 cup rolled oats
1 cup shredded, dessicated (fancy word for "dried") coconut

1/2 stick of slightly softened butter --no, DO NOT use margarine!
1 tbsp golden syrup (treacle) You can use molasses, but DO NOT use corn syrup!

2 tbsp boiling water (H2O)
1 tsp bi-carb (baking soda)

What you do:
Grease up a coupla baking sheets. I use butter. Preheat your oven to 180C which is about 356F.

Stir the dry stuff together in a mixing bowl. That's the first four (4) ingredients on the list.

In a separate bowl, mix the butter and golden syrup together. A large spoon should do the trick nicely.

Combine the boiling water with the bi-carb then immediately add to the butter/syrup mix. Stir quickly to combine.

Pour the contents of the butter etc mix into the bowl that has the dry ingredients. Mix with a strong, solid wooden spoon. Feel free to drizzle in a bit of hot water if it's too dry.

Grab a ping-pong sized ball of dough and plop it on a buttered baking tray. Continue till all the dough is on the trays. Make sure you leave plenty of room for spreading as these will soften and spread.

Bake for 10 to 12 minutes. When they start to brown around the edges they'll be done. Remove the trays from the oven and let the bikkies cool for about 10 minutes before you put them on a cooling rack. Trust me on that!

These bikkies are powerhouses of calories and energy! Seriously, if you aren't going on a 200 km bike ride immediately then I wouldn't suggest eating more than 2 or 3 at a time. Of course the fact that they taste sooo darned delicious may make that difficult!



Full disclaimer: I had 13 of these for dessert the day I first made them. Ummmm, I didn't need to eat the next day, that's for sure!

Panforte

More holiday recipes! Woo-hoo!

This is one I've made for the last 3 holiday feasts, but this year it'll be substituted with my peanut butter cheesecake with hot fudge topping.

So, like *what* does panforte mean? Hmmmm, let's see... "forte" means "strong", and "pan" means "pan", which could be Peter Pan. Ahhh, *peter* is slang for penis, so I guess this would be a penis that's strong? Like an erection?

No, no, I'm joking! If you like nuts and chocolate, then this is for YOU.

One Continental Panforte

What you kneed:

130 gms (a bit over 1/2 cup) macadamia nuts --note: I use cashews since they are a LOT cheaper here
130 gms chopped walnuts
130 gms slivered (not silvered) almonds
150 gms (2/3 cup) chopped, pitted, dates
180 gms (3/4 cup) sultanas --raisins are dried red grapes, sultanas are dried white grapes; you can use raisins if you like
250 gms (1 cup) cooking chocolate --you know, the kind for melting
60 gms (1/4 cup) desiccated coconut
125 gms (1/2 cup) flour
125 gms (still 1/2 cup) cocoa powder
125 gms (really! still 1/2 cup) icing sugar
60 gms (1/4 cup) butter
125 gms (gosh, still 1/2 cup) apricot jam
75 mls (1/3 cup) cherry brandy (leave a shot or two for the cook)


What you due:

Chuck all the nuts, fruits (sultana counts as a fruit here), coconut, flour, cocoa, and icing sugar in a bowl. Mix it all together.

Melt the butter and chocolate in a double boiler. (If you don't have a double boiler, then here's a neat trick (came up with it myself): put the choc and butter in a metal bowl, place the bowl over the top of a pan of boiling water. Duh! One instant double boiler! You can paypal me whatever amount you'd like for that tip.) Add the apricot jam and cherry brandy to the melting mixture and stir well.

Once the double boiler stuff is melted, then add it to the bowl of dry stuff and mix thoroughly.

Grease (butter) and line* (wax paper or grease-proof paper) a deep cake dish (or pretty much anything that'll go in the oven) and bake for 30 mins in a 150 C (300 F) oven.

When you pull it out, it'll seem moist and sticky but will firm up upon cooling.

Once it's cooled (at least two hours), pop that baby out and slice it up! Oh, it'll keep for weeks if you so desire (yeah, right!).

*you really don't need to line the dish, once it's cooled, just float it in a sink of hot water for a minute and then it'll slide right out.

This sucker weighs over 3 and a half pounds! Chocolate, nuts, brandy, etc! Ahhhhh, I'm not responsible for any increased waistlines... You've been warned.

Seafood Chowder

This may seem to be a fairly simple menu item, but no matter how you make your chowder and whatever you put into it (clams, prawns (shrimp), crab, fish chunks, mussels, etc) there are a couple of very important techniques to getting it right.

For those of you in the US who make your own New England Clam Chowder, you'll feel right at home with this.

There are also many many different ingredients you can use. I'm going to give you the recipe as I made it two nights ago, and then give you a bunch of different things you can use/substitute. That way no matter where in the world you are and no matter what local ingredients you can lay your hands on, you'll always be able to make Dingo Dave's Seafood Chowder!

Oh, I tend to make it slightly different each time, depending on what I have in the pantry and the freezer that day or what was fresh at the fish shop that morning. So there's no real hard and fast rule, except for a couple of techniques.

On with the show!

Dingo Dave's Seafood Chowder

What you need:
2 or 3 rashers of bacon cut into small pieces
bacon fat from the above bacon (this is IMPORTANT)
1 can (400 mls or about 14 oz) coconut cream
200 gms small whole prawns (1/2 pound small shrimp) with the shells on
1 litre seafood stock (made from the above prawn shells)
1 whitefish fillet cut into small chunks (I used hoki)
small can of crab meat (or fresh if you've got it)
1/2 to 1 litre milk (2 to 4 cups)
a small minced (or diced) onion
2 cloves crushed garlic
2 tsp minced ginger
2 tbsp olive oil
1 tsp sesame oil
3 or 4 small diced potatoes
sea salt
ground black pepper
ground white pepper
1 tbsp dried basil
1/4 cup flour
a couple of litres of H-TWO-OH(water)

What you due:

Firstly, make the seafood stock (start this a few hours before you want to make the chowder). To make it you'll need to peel and devein the prawns. Toss the veins (alimentary tract, ahem...) but keep the heads, shells, legs etc and throw them in a big ole saucepan. Add a litre (4 cups) of water and boil the heck out of it. Once it's almost boiled down, add another litre of water and boil for a short time. Let cool. Take a potato masher and mash down the shells --this is to extract every bit of flavourful prawny goodness from the shells. Strain the stock (this is IMPORTANT). Save the stock, dump the shells.

Ok, your seafood stock is made, no worries.

Now for the nuts and bolts.

Cook the bacon pieces in the pot you plan to make the chowder in (use a low flame). Once the bacon is done to your liking (crispy or not, your call), remove the bacon but LEAVE THE BACON FAT IN THE POT. Add the diced potatoes to the pot, and cook in the bacon fat for a few mins; stir regularly. After a couple of mins, add the minced onion, some salt, some ground black (or white) pepper and a bit of dried basil. Stir it around. You should have some very nice aromas by now; just keep the heat low so nothing burns. Add the flour and mix well.

Yes, you'll have some browned on gunky looking stuff in the pot along with the spuds and onions. Don't worry, you're about to take care of that.

Now add the seafood stock you made earlier in the day. Give everything a good stir and use your wooden spoon to scrap the bottom and sides of the pot. Ain't deglazing pots great? Very flavourful. Oh, and, ummmmm, it's a FRENCH cooking technique!

Now add the coconut cream and about 1/2 litre of milk (2 cups). Let it simmer for a few mins.

While that's simmering, you get to sear the spices and seafood.

I use a wok, but feel free to use a saucepan if you'd like.

To the wok add the olive oil, sesame oil, garlic, ginger, fish chunks, crab meat, prawn (shrimp) meat. Crank the heat to HIGH and sear that stuff while tossing/stirring regularly. It'll only take 2 to 3 mins.

Dump the entire contents of the wok into the chowder pot. Also add the bacon pieces. This is the point where you can add more milk if you think the chowder is too thick. I, however, feel that chowder can never be too thick --but that's just me.

Let it simmer for a couple of mins, then serve it up! Have a fresh made loaf of bread or a fresh cobb or a fresh baguette around for dunkers.

This is seriously good!

And now for the substitutions and garnishes!

Well, most of you may not want to make your own fish stock. I can respect that, really! So get a bottle of clam juice instead. Oi! Can't find clam juice, use white wine! Don't drink? Don't worry, the alcohol will cook off.

Fake crab can be subbed for crab meat, no worries.

If you sub clams for the prawns, then DON'T sear them and only add them to the chowder in the last couple of minutes --otherwise they'll be really tough and chewy.

Don't like coconut (heathen scum)? No worries, just use milk cream instead.

Allergic to lactose? Well... this really isn't the recipe for you, sorry.

Garnish with any herbs you want, just make sure they are fresh; chives, basil, parsley, coriander (cilantro if you are in N.A.) etc.

Want it spicy? Add a tbsp or two of vindaloo paste to the wok when you sear the seafood and spices. Oh YEAH! That'll get them capillaries dilated!

Bacon Wrapped Fish Fillets with Pineapple, Peanut, and Coconut Curry

Oi, don't that sound like a mouthful? That's cus it is, and a darned tasty one at that! If you like fish and pork, then this is the dish for YOU. Mmmmmmmmmm... I drool on the keyboard as I type this and remember the flavours... ahhhhhhh...

Ok dave, take a deep breath and calm down; your stuffed pumpkin will be out of the oven soon so you can eat. Mmmmmmm...

Oops, back to the topic. So, like, what kinda fish? I used basa. Basa is a freshwater white fleshy fish found in the Mekong Delta (that'd be Vietnam). I do believe it's a type of catfish. I wouldn't want to use US catfish for this as they are darned flavourful on their own (deep fried with a cajun chili dipping sauce). Basically, any small whitefish fillets will do. Hake, Whiting, Hoki, Basa, Cod, Halibut, whatever.

One of the nice things about this is that it only takes 20 mins and it'll feed four hungry adults (provided they like bacon and fish, of course).

A note about Bacon... American bacon is from pork bellies, whereas Canadian bacon, UK, Aus, Kiwi, etc is from the pork back. The difference: The belly pork is fattier than the back pork. Thin-sliced American bacon probably won't work too well for this as it would crispy up before the fish was done; I'd suggest for you US'ns to use either Canadian bacon, or thick sliced US bacon.

Alrighy, here we go with Dingo Dave's Bacon Wrapped Fish Fillets with Pineapple, Peanut, and Coconut Curry.

What you need:

4 whitefish fillets (I used basa, but hoki, hake, cod, or halibut would be fine)
8 LONG slices of THICK bacon

rice

For the curry sauce:
one can (400 ml or 16 oz) coconut cream
1/3 to 1/2 cup finely chopped pineapple
one good sized handful of coarsely chopped roasted peanuts
2 to 3 tbsp of minced onion
a couple of tbsp olive oil and a 1/2 tsp sesame oil
2 tbsp tamarind paste
1 tsp prepared lemon grass
1 or 2 cloves crushed garlic
1 tbsp minced ginger
pinch or two of chilli powder
1 or 2 tsp turmeric powder

Optional garnish stuff:
thin sliced red capsicum (red bell pepper)
fresh coriander leaves (cilantro)
parsley sprigs
fresh basil leaves
etc (use your imagination)

What to do:

First, put your rice on to cook. 1 cup of uncooked should be enough, but don't short yourself as leftover rice is a very good thing to have in the kitchen. Short, long, medium, jasmine, basmati, whatever you prefer. You should have some rice cooking technique where you can go away and leave it for 20 mins, and then POOF perfect rice. A microwave oven makes a great rice cooker.

Once the rice is on, wrap each fish fillet with two slices of bacon. You don't need to pin the bacon on with toothpicks. Start cooking the bacony-fish either on your big grill hotplate, or a large frypan. Low heat. You can also bake it in a hot oven, but if you do that you'll want to get them in the oven before the rice as they'll take 20 or so mins to cook in the oven. I prefer the hotplate on the outdoor grill thankyouverymuch.

Once the bacony-fish starts cooking, you'll start the curry. Put the olive oil and sesame oil in a wok, add the pineapple, onion, and peanut. Crank the heat medium-high. Just when the wok starts to sizzle, add the rest of the curry stuff. Toss it every ten or 15 secs so it doesn't burn, then after 2 mins (you'll smell WONDERFUL spicy aromas) add the coconut cream, stir, and turn the heat down low.

By now, it should be time to turn the bacony-fish. They really only need 7 or 8 mins a side. It should smell really really really good by now.

While the fish finishes cooking, give the curry a stir every minute or so. Give it a taste, adjust seasonings: if it's not spicy enough for you then add some more chili powder, if it's too hot then add some cream, if it's too tart, then add a bit of sugar.

It should all come together 20 mins after you started the rice. Each plate gets a bed of rice, then the bacon wrapped fish, and the curry sauce poured over the top. It'll look something like this:



I know, my parrot pics are a heckuva lot better than my food pics, but I was rushed a bit.

Oh, I didn't have any fresh red bell peppers, so I added some dried ones to the curry --as I'm sure you can tell from the pic, eh? Garnish with whatever herb you'd like. Or not, your choice.

Chicken Coconut Curry

This is one of those dishes you make when you have some leftover chicken from the chook roast you did the night before. You really don't need much chicken meat, just make sure you've got plenty of chicken stock from the roasting pan.

This can easily be made into a flamethrower dish if you are so inclined. As much as I like spicy and hot foods, I *do* like to actually taste the subtle flavouring nuances of the meal.

*********************************************************************************
Holy CRAP! I can't believe I just typed "subtle flavouring nuances" without even thinking about it! Gack! Somebody pass the pitcher of cheap american beer, a chili dog, a platter of nachos, the buffalo wings, and turn the channel to pro wrestling, QUICK!
*********************************************************************************

Sorry about that... back to your regularly scheduled culinary blog...

Chicken Coconut Curry

What you need:

1 to 2 cups leftover, cooked, diced, chicken meat
1 can coconut cream (400 ml or 12 oz)
a small dollup sour cream (if it's too spicy for you)
1/2 cup cream (in case it's still too spicy for you)
2 cups chicken stock from last night's roast chook
1 tbsp chicken stock powder (if you don't have last night's chicken stock)
1 cup of basmati rice (or any long-grained rice)
1 or 2 tbsp olive oil

Spices needed:
2 tbsp vindaloo paste (really really really HOT stuff, you may want to use less)
2 tbsp tamarind paste
1 tbsp prepared lemon grass
2 cloves crushed garlic
1 tsp turmeric powder
small handful of finely minced onion
1 tbsp minced ginger



What you do:

Put the rice on to cook. Whether it's in your microwave, rice cooker, or stovetop. Remember, 1 cup of rice to 2 (or 2 1/2) cups of water.

Put the coconut cream, chicken stock and diced chicken into a large saucepan. Low heat, simmer with lid on.

While the rice is cooking and the saucepan is simmering, you get to prepare the spices! The spices AND the way they are prepared is (are) the key to this dish! So if you don't do anything else I say, just make sure you prepare the spices PROPERLY! Excuse me while I get off my soapbox now.

Put the 2 tbsp of olive oil in a wok. Flame on medium to medium high (depends on your cooker). Now, you're going to be adding the spices all at once so while the oil is heating (should only take 1 min at the most) you can add all the spices (including the minced onion) to a bowl. As soon as the oil is hot enough (just BEFORE it starts to smoke) add all the spices at once. Move the searing spices around well, toss them a few times, use a wooden spoon, do what you'd like to keep it moving while hearing that wonderful sizzling sound. No, I don't have pics of this procedure cus it's over so fast! One or two minutes in the wok should do it. You'll be smelling some of the most GORGEOUS aromas you've ever smelt... hmmmm can aromas be gorgeous?

Add the seared spices to the saucepan with the chook stock, coconut cream and chook pieces. Give it a good stir. Cover and let it simmer til the rice is done.

Ta-Da! From start to finish only 18 mins!

Oh, wait... you are gonna ask where the cream and the sour cream come into play, aren't you? Just before the rice is done, give the curry a taste. If it's too spicy, then add the sour cream and stir well. If it burns your mouth, then add not only the sour cream but the cream too. If it's still too spicy, then maybe you'll believe me when I tell you that vindaloo paste is very hot!

Nah, all joking aside: 3 of the 4 house folk down here think a quick grind of black pepper in a soup pot is spicy, and they all LOVE this dish! The trick is to sear the spices first.

Serve it over the rice, have plenty of fried pappadams on the side.  

Mild Malaysian

I do have to apologise for offending anyone who's reading this from SouthEast Asia... Please keep in mind I cook for a family that (until recently) thinks a pinch of ground black pepper in 2 gallons of soup is spicy and hot!

Fortunately, I've (slowly) gotten them to see the good side of spices and their uses in food. The key I've found is not to overdo it, and have plenty of cream and sour cream around to "dampen" the spices if I've miscalculated for their sensitive taste buds.

Can you tell I like to experiment in the kitchen? Huh, CAN YOU? Yes, I do like to experiment in the kitchen. 18 out of 20 times it comes out fine, 1 out of 20 is crap, and 1 out of 20 is DAMNED GOOD TUCKA!

Just a note, this will serve 4 adults with normal appetites. So, like, vary the amounts depending on how many you're serving, eh?

This recipe is one of those "Damned Good Tucka" ones... Hmmmmm, what shall we call it? Think, think, think... Ah! Got it!

Dingo Dave's Spicy Coconut Fish Over Rice

Yeah, that's a good name for a recipe, cool! Normally I like to use fresh stuff in my cooking (no preservatives or "flavour enhancers") but there I times when I have to dip into a jar of something. Fortunately, most everything in jars and cans down here (in Oz) don'ts gots no preservatives and other crap in it.

Here we go, kiddies:

What you knead:

2 or 3 tbsp olive oil (or peanut oil if you have it)

1/4 cup of minced onion
1/2 tsp to 3 tsp chilli powder (your palate, not mine)
1 tsp prepared garlic (or one crushed garlic clove)
1/2 tsp turmeric powder (keeps cancer away)
1/2 tsp dried mint leaves
1 tsp prepared ginger (or 1/2 inch grated ginger root)
1 1/2 tsp jarred lemon grass
2 tbsp tamarind paste

1 or 2 tbsp raw sugar

small can of bamboo shoots
a pound of white fish, cut into bite sized chunks (I usually use hake or hoki)
one can of coconut cream (400 mls down here, I think that's 12 oz in the US)
sour cream for garnish (optional, this is in case you have someone who doesn't like spices)
fresh coriander leaves (cilantro for you US'ns) for garnish

cooked long grain rice --hey, you gotta serve it over something!

What you due:

Put the oil in a wok and turn the gas to medium-low. At this point you'll want to start your rice cooking. For the rice I use Basmati or Jasmine, but any long grain will do. Start it cooking as you would normally (18 mins in microwave, eh).

To the hot oil add the next 8 ingredients. You'll notice I separated them so you can easily count to eight. Give the spices a quick stir and after 45 secs to a min add the water from the can of bamboo shoots. Stir it quickly and you'll find you have yourself an AWESOME smelling reddish sauce. Then add the sugar and give it one more quick stir.

The fish pieces (chunks or whatever you'd call them) go in now. Toss them around in the wok to thoroughly coat them in the sauce. Turn the heat down to low.

Pour in the coconut cream and the bamboo shoots. Give it a good stir and then let it simmer gently for 10 mins.

Well, ten min later it's done! And your rice should be done to (did you remember to put the rice in the rice cooker 18 minutes ago?).

Serve it up over a bed of rice, yummy! If you've added extra chilli and someone in the household doesn't like spicy food, then just put a dollop of sour cream over the top of theirs, no worries. Garnish with sprigs of fresh coriander and there ya go.

This is really, really, really tasty and I've been told by the clan (from the Scottish border country) that I can make it any time I'd like to. Keep in mind that these are people that used to break out in a sweat just by looking at a mild chilli pepper.

BONUS: Got some prawns? Add them in the same time you'd add the fish. Got some water chestnuts? Add them in the same time as the bamboo shoots; same goes with any veggies you want to put in, no worries.

I survived!!!

Yes, I have gazed into the maw of the monster known as "Holiday Feast" and have come out unscathed. Won't mention anything about those extra pounds that came along with me...

I've also just noticed that Rachel wants to know about Miti.

Miti is a fairly simple coconut cream sauce that originated in Fiji. Since it uses chilli, onions, and lemons I'm assuming that it is not a "traditional" recipe, but one that evolved after the Europeans "discovered" the South Pacific and brought some non-native foods with them. Either way, it's darned tasty.

Before you make Miti, you have to make Lolo. There are many different ways to make Lolo, I'll describe some of them in reverse order of ease. Oh, Lolo is the Fijian word for coconut cream. Oh, when you cook with coconut cream, don't bring it to a rolling boil: lots of protein in it so it curdles and separates easily.

Lolo method 1, very traditional.

What you need:
One coconut
1/2 cup water

What you do:
Grate the flesh of the coconut, but don't forget to de-husk it first! Add the water, then strain it through a muslin cloth or cheesecloth. Wring/squeeze it out well so you get all the cream out.


Lolo method #2, not traditional

What you need:
1 cup of dessicated coconut (most stores carry this)
1/2 cup boiling water

What you do:
Pour the boiling water into the bowl with the dessicated coconut. Let it sit for a few hours, then squeeze and wring it through muslin or cheesecloth.


Lolo method #3, cheating

What you need:
cash

What you do:
Go to a grocery store and use the above cash to buy a can of coconut cream.


Note, method #3 should only be used if you're in a bit of a rush. Method #2 is the easiest, just make sure you start the dried coconut soaking in plenty of time.


On to the Miti!

What you need:
1/2 cup Lolo (see above)
juice from a lemon (you can't use my lemon tree, BTW)
1/4 tsp sea salt
1 small thai chilli, finely minced
1 small onion, minced

What you do:
Chuck it all into a bowl, whisk it together and call it done! Obviously, the longer it sits on the counter, the stronger the flavour will be.



Bonus stuff!!!!

Thick Miti dip

What you need:
One cup Miti
2 tsp cornflour (cornstarch)
1/4 tsp sea salt
2 tsp minced spring onion greens (or garlic greens)

What you do:
Mix the cornflour with 1/4 cup of the Miti and the salt. Mix well. Stir in the rest of the Miti and bring it to a simmer so that it thickens, but don't let it boil or it'll separate.

Let it cool, then mix in the onion or garlic greens. Chill it for a bit, then use it as you would any kind of dip for chips, crackers, veggies, or whatnot.