Parsnip recipes

A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Buyer's guide

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Storage

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.

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Salmon recipes

Sweet miso-marinated salmon with soba noodles

This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Try one of our salmon recipes - from classic dishes such as salmon-en-croûte and salmon tart to Oriental-inspired laksa and sashimi.

Buyer's guide

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.

Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Other species of salmon are caught in Pacific waters and are sold worldwide: some are canned, others are smoked.

Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and the fish is now mostly farmed and so is readily available all year. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot- and cold-smoked. The Pacific salmon species are all abundant and can be caught in the wild.

Preparation

Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled. Pin bones can be removed before or after cooking.

Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

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Australian Meat Pie

Ingredients

• 2 pounds ground beef
• 1 cup ketchup
• 1 cup onion, chopped
• 1 teaspoon salt
• 1 cup milk
• ⅔ cup bread crumbs
• 1 teaspoon oregano
• ½ teaspoon pepper
• 2 Tablespoons Worcestershire sauce
• 2 cups cheddar cheese, shredded
• 2 prepared pie shells, 8-inch

Procedure

1. Preheat oven to 350°F.
2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.

Serves 6.

Meat pie, with dozens of recipe variations, is considered the Australian national dish.

EPD Photos

Read more: Food in Australia - Australian Food, Australian Cuisine - traditional, popular, recipe, diet, history, common, meals, staple, rice, people, types, make, customs, fruits, country, bread, vegetables, bread, typical http://www.foodbycountry.com/Algeria-to-France/Australia.html#ixzz1BCBaYZIC

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Vegetable Biryani

 

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

Cooking the vegetables

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.
2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute
3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.
4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

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Chicken or Mutton Biryani

1 lbs Goat Meat or Chicken cut into small pieces
2 t Garam Masala
1 t ginger / garlic paste
1 cup smooth plain yogurt
4 Red chilies
1/3 cup cashew nuts
2 cups Basmati Rice
½ t cloves
3" cinnamon
1 black cardamon
1 t whole black pepper
2 jalepeneo
Salt to taste
2 large red onions (sliced fine and fried till crisps)
1 cup chopped parsley
1 cup fresh mint
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk
1 T Ginger julienne's

yogurt and cucumber raita

Cooking the meat

1. Marinate the meat with yogurt, garam masala and ginger/garlic paste and set aside

2. Heat 4 tablespoons ghee and saute the red chili and cashew nuts. Add the mutton or chicken and cook until the fat separates from the meat and the meat is tender. Then add 1 cup water and cook until meat is tender.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice
3. Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the meat. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by a mutton layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes.

Garnish with ginger julienne's. Serve hot

Accompaniment

1. Serve with yogurt salad or raita

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