April 25 ...
Today is Anzac Day in
Anzac biscuits are the food most associated with the day, and we have looked at their history on a previous Anzac Day (see the links below), so today I give you a couple of recipes with Aussie names, just for fun. They are proof of the idea that each nation re-names the classics in its own honour – the following could just as easily be Irish Stew and Fruit Bread.
They are from an undated version of The Coronation Cookery Book, compiled by the Country Women’s Association of NSW.
Flour and season 6 thick shoulder chops, place in a casserole. Fry 1 medium sliced onion in butter, place in the casserole with the chops, add 12 small sliced turnips with sufficient water to cover. Bake in a moderate oven until chops are tender – about 1 hour. Remove cover the last 15 minutes. Serve with small new potatoes sprinkled with chopped parsley and melted butter.
Use 4 cups of flour, 1 cup each of sugar, dripping, currants, and raisins, 1 teaspoon each of baking soda, cream of tartar, spice, and cinnamon, and sufficient milk to mix. Rub the dripping into the flour in which the soda, cream of tartar, spice, and cinnamon have been mixed and sifted. Add the sugar, currants, and raisins, and mix with milk to make a dough slightly stiffer than that of fruit cake. Place in a greased meat dish and bake for one hour.
Previous Aussie Food Stories.
Last Year’s Anzac Day Story:
From Hardtack to Anzacs – on Companion site (about ANZAC BISCUITS).
Lamingtons: the first recipe (so far).
The Pavlova: Aussie or Kiwi? The debate.
Tinned Meats, Australian.
Australian Meat, English Pie.
Monday’s Story …
Bread and Mutiny.
Quotation for the Day …