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Brookvale Public
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Chicken Puff
(Pun-Sib-Tod)
Country of Origin : Thailand
Given by : Zahra (Kinder) - 2000
Ingredients
* 200 grams of minced chicken.
* 100 grams of salted radish, finely chopped.
* 1/2 cup of ground peanuts.
* 1/2 tablespoon of salt.
* 2 tablespoons of palm sugar.
* 3 cups of cooking oil.
* 2 coriander roots, finely chopped.
* 2 cloves of garlic, finely chopped.
* 3/4 tsp of black pepper.
* 1 pack of 'Pampas Puff Pastry' sheets
Utensils
Frying pan
Method
In frying pan add 2 tablespoons of oil, turn heat
to high.
Add garlic and coriander root, fry until golden
brown.
Add minced chicken & cook until chicken is
cooked.
Add radish, sugar, salt and pepper, cook for another
5 minutes, then add peanuts and mix well.
Remove from heat and allow it to cool.
Cut 1 sheet of Pampas Puff Pastry into 16 small
pieces.
Wrap small portion of chicken mix in each piece
of pastry,
In frying pan, add 2 cups of cooking oil and heat
over moderate heat.
Fry each chicken puff in the oil until it turns
golden brown, remove from oil.
Serve with Ad-Jad (Cucumber and Carrot Relish).
Cucumber and Carrot
Relish
(Ad-Jad)
Country of Origin : Thailand
Given by : Zahra ( Kinder) -2000
Ingredients
* 1 cucumber, finely sliced
* 1 carrot, finely sliced
* 1 red chilli, finely chopped
* 2 tablespoons of finely chopped coriander leaves
* 1/2 cup of sugar
* 1/4 cup of white sugar
* 1/4 tablespoon of salt
Utensils
Saucepan, serving dish.
Method
Boil sugar, vinegar & salt over moderate heat
for 5 minutes.
Remove from heat.
Pour over cucumber & carrot.
Add chilli and coriander leaves.
Serve with Pun-sib-tub (Chicken Puff)
-see Cucumber and Carrot Relish recipe
Deb's Dip
Country of Origin : Australia
Given by : Luke (Year 6) - 2000
This makes quite a large quantity and is best on
a deep plate or shallow bowl.
Ingredients
Bottom Layer
* 250 gms Philly cheese
* 2 tbsp mayonnaise, blended
* 1 cup sour cream
Middle Layer
* 1 cup seafood cocktail sauce
* 1 tin prawns
Top Layer
* Grated mozzarella cheese
* Diced tomato
* Green capsicum
Utensils
Serving dish or plate, mixing bowl, blender or
blend with fork, wooden spoon, cutting board.
Method
Blend ingredients (See bottom layer ingredients)
Pour into plate or bowl
Mix ingredients for middle layer (See middle layer
ingredients) and spread over bottom layer
Add dry ingredients attractively over top
Serve with Jatz or other savoury crackers on a
serving plate.
Fried Bread
Country of Origin : Traditional English/European
Given by : Harmony (Kinder)
- 2000
Ingredients
* 2 cups self -raising flour
* Pinch salt
* 1 cup cold water
Utensils
Mixing bowl, frying pan, egg flip.
Method
Mix ingredients to make dough mixture.
Heat oil in large pan to very hot place dough into
oil cook until brown.
Great with eggs and bacon!
Mrs. Mac's Mexican Dip
Country of Origin : Mexico
Given by : Mrs. Mac - 2000
Ingredients
* 2 x Rashers Bacon - Rind removed &
chopped
* 1 x onion - chopped
* 2 cloves garlic - finely chopped
* Spice mix - 1 tablespoon Cumin seeds, 1
tablespoon oregano, 1 tablespoon cumin powder &1 tablespoon paprika
* 1 x 420g can creamed corn
* 2 cups grated tasty cheese
* 2 tablespoon sour cream
* Cracked Black Pepper
Utensils
Fry pan, glass dip bowl for serving.
Method
Fry bacon, onion and garlic till soft.
Add spices and stir until bacon browns.
Add creamed corn and grated cheese. Stir through
till cheese melts.
Remove from heat and stir through sour cream. Add
black pepper to taste.
Serve with corn chips or delicious served in
bread cob
Cheese & Bean Nachos
Country of Origin : South America
Given by : Vanessa ( Year One) -2000
Serves 4
Ingredients
* 3 tomatoes finely chopped
* 1 small red onion finely chopped
* 3 tablespoons of chopped fresh coriander
* 1 small red chilli finely chopped
* 2 x 400g cans red kidney beans rinsed &
drained
* 2 x 230g packets of corn chips
* 2 cups of grated cheddar cheese
* 1 large Avocado
* 1/3 cup sour cream
* 2 spring onions finely sliced
Utensils
Cheese grater, mixing bowl, large saucepan,
serving plates.
Method
Preheat oven to 180 Degrees Celsius
Combine prepared tomato, onions, coriander and
chilli in bowl.
Place kidney beans in pan, cover with water and
bring to boil.
Drain beans and place in pan.
Add 1/2 cup of tomato mixture & cook for 5
minutes, stirring often.
Place bean mixture in ovenproof tray & cover
with corn chips.
Sprinkle cheese over mixture & bake for 3-5
minutes until cheese melts.
Transfer to individual plates.
Spread remaining tomato mixture over the melted
cheese.
Lightly mash avocado & spread on top.
Sprinkle spring onions over avocado & add a
tablespoon of sour cream
Neapolitana Sauce
Country of Origin : Italy
Given by : Joseph (Year 5) - 2000
Ingredients
* 4 x 400g of peeled tomatoes (blended)
* 1/2 medium onion, chopped finely
* 4 cloves of garlic, crushed or chopped finely
* Fresh basil
* 2-3 tablespoons of olive oil
* Salt
Utensils
Fry pan, garlic crusher.
Method
Fry onion and garlic until transparent, do not
brown.
Throw in your peeled tomatoes, salt and a good
handful of basil.
Cook on low heat for 40-50 minutes.
Serve on real Italian pasta as entrée or
with real Italian bread
Satay Sticks
Country of origin : Thailand - Asia
Given by : Luke ( Year 6) - 2000
Ingredients
* 500g minced steak
* 1/2 teaspoon grate green ginger
* 2 small red chillies
* 2 teaspoon turmeric powder
* 3 shallots
* 2 cloves garlic
* salt and pepper
* 1/2 tsp cumin
* 2 teaspoon oil
* 1/2 teaspoon curry powder
* Satay sauce - prepared mixture in jar is best
Utensils
Food processor or food blender, skewer sticks
(soak skewers in water for about 12 hours to prevent burning).
Method
Combine all ingredients in bowl or food processor
fitted with a metal blades & process until the mixture is finely
minced.
Divide mixture into about 15 equal portions &
mould each portion firmly around the top of a bamboo skewer.
Grill until golden brown and cooked thoroughly.
* Serve hot with satay sauce
Soda Puni Bread
Country of Origin : India
Given by : Aarti (Year 3) - 2000
Ingredients
* 2 cups (225 grams) wheat flour
* table salt
* 2 tablespoon melted nhoo
* vegetable oil for deep frying
Utensils
Mixing bowl, deep frying pan, damp cloth, slotted
spoon.
Method
Sift flour and salt in bowl.
Drizzle 2 tablespoon melted ghee or oil over the
flour and work it with fingers till the mixture resembles coarse bread
crumbs.
Add a little water at a time to form stiff dough.
Place dough over flat floured surface and knead
until smooth and pliable.
Cover with damp cloth for 30 minutes.
Knead the dough again and divide into 20 equal pads.
Shape them into round bails, roll out each on a
floured surface onto a round of 10-12 cms diameter.
Heat oil in a karhai or deep frying pan. To test the
temperature of the oil, drop a small piece of dough into it. It should
rise to the top at once
Lift the dough round and slowly put it in hot oil
with edge of a slotted spoon
Push ball into hot oil with tiny strokes. It will
puff up within seconds, turn it over and cook other side
Remove ball with a slotted spoon and place on
kitchen/greaseproof paper
Cooking time : 45 minutes. Serve with Indian dips
or mains
Spanish Croquetas
Country Of Origin : Spain
Given by : Nathan (Year 6) - 2000
Ingredients
* White fish fillets & ham / cooked
chicken diced in small pieces
* 400 mls of stock
* 300 mls of milk
* 2 tablespoons of olive oil / oil for frying
* Medium sized onion finely chopped
* 3 tablespoons of flour
* 2 eggs beaten
* 6 ozs fresh bread crumbs
* 1 lemon
* Dill
* Salt
Utensils
Saucepan, fry pan, greaseproof paper.
Method
Poach fish for 7- 10 mins in juice of 1 / 2 lemon, dill & salt.
(Keep stock separately)
Combine fish or stock with milk.
Heat oil, fry onions until transparent.
Add flour to onions and brown for 1 to 2 minutes
& remove from heat and leave to cool.
Add fish and ham pieces & cook for 10 minutes
until it does not taste floury.
Pour mixture into bowl and refrigerate for 2-3 hrs.
To prepare Croquetas for frying, shape small
portions.
Roll paste into balls.
Dip balls into the beaten eggs & dip in bread
crumbs.
Deep fry or fry in plenty of oil until golden brown.
Drain off the excess oil on greaseproof paper.
Serve immediately or can be frozen for later
Teriyaki Chicken Sushi
Roll
Country of Origin : Japan
Given by : Kent (Year 5) - 2000
Ingredients (filling)
* Soy sauce
* Sugar
* Nori (seaweed)
* Rice (short rice)
* De-boned Chicken thighs
* Lettuce
* Rice cooker
Utensils
Rice cooker ,
large bowl , fry pan , makisu (bamboo sushi roll wrapper).
Method (-TERIYAKI
CHICKEN)
Rice Preparation
Wash rice *Water : rice = 1.2 : 1
Put into rice cooker and cook for 30 minutes
-'sleeping time'
Put in container to cool down.
Teriyaki Chicken Preparation
Heat up pan [no oil needed]
Place chicken thighs into pan [skin side to the
pan]
Two tsp of sugar on top of chicken
Turn over and cook for a few minutes until flesh is
white
Pour on soy sauce
Put on plate to cool down.
Sushi Rolls
(Continued from Teriyaki
chicken)
Ingredients
* Sushi wrapper/kelp seaweed sheet
* Lettuce
* Rice
* Teriyaki chicken mixture from previous recipe
Continued below
Method
Prepare Makisu (sushi roll wrapper) -make it
moist and
half size.
Spread rice over kelp/seaweed strips.
Place lettuce and Teriyaki chicken evenly in layers
over rice.
Wrap mixture.
Cut in chunky slices.
Serve on flat plate ornamentally.
Spinach
and Leek Dip
Country of Origin : England
Given by : Brooke Davies - 2003
Ingredients
* 1 carton of sour cream
* 1 cup of mayonnaise
* 1 packet of dried soup mix - Leek & Cheese
* 1 bunch of shallots
* 1 packet of frozen spinach (drained and chopped)
* 4 cloves of garlic
* 1 can of water chestnuts (chopped)
* 1 round cob loaf
Method
Mix all ingredients together and let stand in fridge over night.
Chop top of cob loaf and scoop out bread.
Fill cob loaf with dip & use remaining bread pieces for dipping.
Place cob with dip inside an oven until ingredients are warm and bread
is slightly crusty.
* Can also be served cold if preferred.
Damper
Dip
Country of Origin : Australia
Given by : Miss Thorpe - 2003
Ingredients
* 1 damper loaf
* 1 packet of frozen spinach
* 1 can water chestnuts - chopped
* 1 onion - chopped finely
* 1 packet thick Vegetable Soup Mix
* 1 carton sour cream
* 1/2-1 cup mayonnaise
Utensils
Bowl & wooden spoon.
Method
Thaw spinach and mix with other ingredients.
Cut top (about 1/4) off Damper, remove soft bread inside.
Fill with dip mixture.
Use soft bread to serve with dip and sliced sliced French stick.
Labneh
Country of Origin : Lebanon
Given by : Sarah (SCL) - 2003
Ingredients
* 500 grams plain yoghurt
* 1 tbsp salt
Utensils
Large bowl, wooden spoon, strainer & paper towel.
Method
Blend the yoghurt with the salt, it has to be nice and salty, taste it.
Put the paper towel in the strainer over the big bowl.
Pour the blend over the paper towel, leave it to drain.
Put it on a plate with oil over it.
You can eat it with Lebanese bread, tomatoes and cucumbers.
* Enjoy!!
Southern
Hash
Country of Origin : Southern USA
Given by : Miss Meg (3-6W) - 2003
Ingredients
* 1 cup left-over beef cut in small cubes
* 1 cup raw potatoes cut in small cubes
* 1 or 2 onions cut fine
* 1 green pepper cut fine
Utensils
Pot
Method
Brown beef and onions together in 2 tablespoons of butter.
Add 2 cups of boiling water and the potatoes and green pepper.
Salt and pepper to taste.
Cover and let cook slowly until all ingredients are tender.
The hash should have plenty of gravy and more hot water may be needed.
A small amount of flour thickening may be added when done.
Serve on toast or with soft grits.
* Serves 3 to 4.
Thai
Yellow Potato Dip
Country of Origin : Thailand
Given by : Mrs Milner - 2003
Ingredients
* 1/2kg Kumera
* Red curry paste to taste (available at Asian shops)
* Pinch salt
* 1/4 cup Coconut milk
* Chopped coriander
Utensils used
Knife, saucepan & mixing bowl.
Method
Peel, cut and boil Kumera in salted water
Strain off water when soft and mash
Stir in red curry paste, enough coconut milk for a dip consistency and
the chopped coriander.
Serve warm or cold with toasted Turkish Bread or crackers.
* YUM YUM!
Albondigas
(Meatballs)
Country of Origin : Spain
Given By : Mrs Winston (3-6W) - 2003
Ingredients
* 250g lean minced steak
* 125 spicy minced sausage
* 2 garlic cloves finely chopped
* 1 tablespoon of dry sherry
* 1/2 teaspoon
mixed
spice
* 1/3 teaspoon
cayenne
pepper
* 1 egg
* 1 to 1+1/2 tablespoon plain flour
* 4 tablespoon of olive oil
* Salt and pepper to taste
Utensils
Large Bowl, spoon, frying pan, tongs, small pre heated bowls, chopping
board & knife.
Method
Combine all the ingredients except oil.
Put the flour in a large bowl and mix together well.
Roll the mixture into small balls and toss lightly in the flour.
Heat the oil in a pan over moderate heat, and fry the balls for about
12
minutes, turning them often as they colour.
Cook until evenly browned and cooked through, then remove from the pan
and
drain well.
* Serve in small pre-heated bowls.
Bruschetta
Country of Origin : Italy
Given by : Sebastian & Samuel Rafaele - 2003
Ingredients
* Crusty Italian bread
* Tomatoes
* Garlic
* Olive oil
* Fresh basil or fresh continental parsley
* Salt
Utensils
Cutting board & sharp knife.
Method
Preparing the ingredients
Chop between 4 to 6 ripe medium sized tomatoes into small pieces.
Add half a bunch of the continental parsley or fresh basil chopped up
very
finely.
Add salt and olive oil to taste.
Preparing the bread
Slice bread into medium thick slices (if not already sliced).
Toast the bread under the griller on both sides.
Peel the garlic and rub garlic cloves which have been cut in half on
one side
of the toasted bread.
Place prepared mix on top and serve immediately.
Chicken & Corn Soup
Country of Origin : China
Given by : Jasmin (5G) - 2003
Ingredients
* 3 tsp of chicken stock powder
* 3 1/2 cups of boiling water
* 1 cup of chopped cooked chicken
* 1 cup of canned cream corn
* 2 teaspoon of
cornflour
with a little bit of cold water
* 1 tablespoon of chopped parsley
* A sprinkle of pepper
Method
Put stock powder and boiling water in a big bowl.
Add chicken and canned cream corn, stir well.
Cover with a paper towel.
Microwave on high for 6 to 6 1/2 minutes until boiling.
Stir it once more.
Mix corn flour with cold water in a cup until smooth.
Stir into soup, stir well.
Cover with paper towel.
Bring to boil - microwave on high for 1 1/2 to 2 minutes.
Stir in parsley and pepper.
Serve.
Chicken
and Sweet Corn Soup
Country of Origin : China
Given by : Natalie Zahn (3/4S) - 2003
Ingredients
* 2 packets chicken noodle soup
* 1 large can creamed corn
* 3 tablespoons shallots (chopped)
* 2 or 3 eggs
* 6 cups of water
* 250g ham - finely chopped
* 1/4 chicken
Method
Mix soup mix with water and boil for 5 minutes or until noodles are
soft.
Add sweet corn.
Reduce heat to simmer.
Beat eggs in bowl.
Pour slowly into soup.
Do not stir until after all the egg are placed in the soup.
Simmer 1/2 minute
Add shallots and ham and chicken pieces.
Kai
Satay
(Chicken Satay)
Country of Origin : Thailand
Given by : Zahra Islam (2/3D) - 2003
Ingredients
* 1kg of chicken thigh fillets, cut into 2 x 2 cm pieces
* 1 tablespoon of turmeric powder
* 2 tablespoons of coriander seed powder
* 3 tablespoons of vegetable cooking oil
* 2 tablespoons of cumin seed powder
* 40 bamboo skewers, soaked in cold water for 20 minutes
* 1 tablespoon of salt.
Method
Marinade chicken pieces with the above ingredients, leave for about 30
minutes.
Thread the chicken pieces on to the skewers(3-4 pieces each).
Grill or barbecue over high heat for about 5 minutes each side.
Serve with a bowl of satay sauce and cucumber relish.
Nam-Jim Satay
(Satay Peanut Sauce)
Country of Origin: Thailand
Given by: Zahra Islam (2/3D) - 2003
Ingredients
* 5 dried chillies, soaked in water for 5 minutes, seeded and sliced.
* 3 cloves of garlic, finely chopped.
* 1 stem of lemon grass, finely sliced.
* 1/2 cup of peanut butter.
* 1 medium onion, finely chopped.
* 2 tablespoons of palm sugar.
* 50 grams of coconut milk powder.
* 1 tablespoon of cumin seed powder.
* 1 tablespoon of coriander
seed
powder.
* 1 tablespoon of cooking oil.
* 1/2 tablespoon of salt.
Method
Work chillies, onion, garlic and lemon grass in a blender until smooth
(can add
some water here)
Mix 50 grams of coconut milk powder with 1 cup of warm water, bring to
boil.
Add satay paste, cumin seed powder, coriander seed power and cooking oil
Cook for 5 minutes.
Add salt, palm sugar and peanut butter.
Let the sauce simmer over moderate heat until the sauce is thick.
Remove from the heat.
Serve with Chicken Satay and Cucumber Relish.
Ad-Jad
(Cucumber Relish)
Country of Origin : Thailand
Given by : Zahra Islam (2/3D) - 2003
Ingredients
* 1 cucumber, 1 carrot, 1 chilli, sliced into small slices.
* 1/2 bunch of coriander leaves, chopped.
* 1/2 cup of sugar.
* 1/2 cup of white vinegar.
* 1 teaspoon of salt.
Method
Boil sugar, salt and vinegar over moderate heat for 5 minutes, remove
from the heat.
Pour over cucumber and carrot.
Add chilli and coriander leaves.
Kolocke
Country of Origin : Japan
Given by : Adam Saez (6T) - 2003
Ingredients
* 5 potatoes
* Can of corn
* 1 onion
* 200g mince meat
* 1 egg
* Crumbs and flour
* Oil
* salt and pepper.
Utensils
A bowl, 3 plates & frying pan.
Method
Boil potatoes then peel and mash.
Mince an onion.
Fry mince meats and minced onion,then add salt and pepper to
taste.
Mix masheded potato, fried mince meats, onion and corn.
Add suitable salt and pepper.
Make into oval shapes, the size of your palm.
Prepare 3 plates, put beaten egg, crumbs and flour on each of them.
Roll in flour » egg » crumbs.
Fry them with oil.
* Eat with barbeque sauce on top.
Niku
Jaga
Country of Origin : Japan
Given by : Kylie (6T) - 2003
Ingredients
* 200g thinly sliced beef
* 300g potatoes
* 100g carrot
* 1 onion
* 100g itokonyaku
* 3 cups dashi (niban-dashi)
* 1 tablespoon sugar
* 3 tablespoons mirin
* 1 tablespoon sake
* 5 tablespoons soy sauce
* 30g frozen or canned peas
* 1 tbsp oil
Preparation
Peel potatoes and cut in half and then into 6-8 pieces.
Cut carrots into smaller pieces than potatoes.
Cut itokonyaki into easy to eat size.
Cut peeled onions in half. Slice halves.
Cut beef into 3cm pieces.
Method
Heat oil & lightly brown meat - do not cook meat completely.
Add onions, carrots, konyaki and potatoes & continue to fry.
After frying for a while, add dashi.
Scoop the scum (aku) out that may form to the top.
Reduce heat to simmer add sugar, sake and mirin.
Place otoshi buta in pan.
After 5 minutes, add soy sauce.
Cook slowly until vegetables and cooked.
After the flavour has steeped in, add peas.
Svatovska
Juha
Country of Origin : Croatia
Given by : Jasmin, 5G & Nicole 2M (2003)
Ingredients
* 500g Semolina and vegetable dumplings
* 125ml Semolina
* 200g of celery, carrot and onion
* 75g red pepper
* One litre of water
Utensils
Wooden spoon & large pot.
Method
Boil the water in the pot.
Add all other ingredients.
Stir well and simmer in a half covered pot for ten minutes.
Sweet
Corn Fritters
Country of Origin : New Zealand
Given by : Hayley O'Donnel (1K) - 2003
Ingredients
* 2 eggs
* 1 cup of milk
* 1/4 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup self-raising flour
* 1 x 420g can whole corn kernel (drained)
* 1 x 310g can creamed corn
* 1/4 teaspoon fresh coriander
* 1/2 teaspoon ground cumin
* 1 spring onion finely sliced
* 2 tablespoon sweet chilli
sauce
* Vegetable oil for frying
Garnishing
* 1 small carton sour cream
* 6 slices of crispy bacon
* Sweet chilli sauce.
Method
Whisk eggs, milk, salt and pepper.
Add flour, whisk eggs & milk until smooth.
Add remaining ingredients except garnishing, mix well, fry in one gram
tablespoons in vegetable oil.
Stack three on plate, top with sour cream, crispy bacon and sweet
chilli sauce.
* Serve while hot.
Vegetable
Curry Puffs
Country of Origin : India
Given by : Zaayba (KP) - 2003
Ingredients
* 2 diced potatoes
* 1 onion
* 2 cloves garlics
* 1 packet (250 g) of frozen
vegetables.
* 1/4 teaspoon cumin seeds
* 2 tablespoons curry powder
* 2 tablespoon turmeric powder
* 2 tablespoons Olive oil
* Salt to taste
Pastry - flour, water, salt, cumin seeds, vegetable oil for frying.
You can also add mince to vegetables.
Utensils Used
Cooking pot
Fry pan
Wooden spoon
Method
In a pot, heat 2 tablespoons of olive oil.
Add 1 onion, 2 cloves of garlic, and cumin seeds.
Brown onions and add 2 tablespoons curry and turmeric powder.
Make paste on a low heat.
Add 2 diced potatoes, 1 packet (250g) frozen vegetables and salt.
Cover and cook for about 15-20 minutes - until potato is cooked and
starts tobreak down.
Set aside to cool.
Pastry
Combine 1 kg flour (plain), pinch salt and cumin seeds.
Add 500mls warm water and make into soft dough.
Roll dough out to 2cm thick (round).
Place small amount of cooled filling in middle and pinch edges
together.
Can be either baked or fried until golden brown.
* Serve with yoghurt.
