Recipes!

Beef   Chicken   Rabbit   Damper

5-Ingredient Pot Roast

1 Beef chuck roast; boneless
1 Envelope Onion-mushroom soup mix Mixed with 1 1/2 cups water
1 cn Whole tomato; Undrained
2 lg White turnips; peeled, Cut in 8 wedges
3 lg Parsnips; peeled, Cut in pieces

Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven.

Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, turning meat over once.

Add vegetables. Simmer 40 minutes or until meat and vegetables are tender when pierced.

Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes.

Slice meat across the grain. Serve with vegetables and gravy.

Baked Steak in Mushroom Gravy

1kg Cut Round Steak; (3 to 5)
Cooking Oil
1/2 c Flour
2 10 3/4 ounce Cream of Mushroom Soup
1 pk Portabella Mushrooms; sliced
2 c Milk
Salt and Pepper to taste

Trim all fat from meat and cut into 3 inch square pieces. Prepare skillet with scant amount of cooking oil. Dredge meat in flour and brown on both sides. Pour one can cream of mushroom soup in a Dutch Oven. Arrange meat over soup. Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees for 2 hours. VARIATION: Add 3 sliced onions and 2 large chopped potatoes in Step 2.

Basic Beef Stew

1kg Boneless chuck 1 1/2" thick
4 Thick bacon slices
2 lg Yellow onions
2 lg Cloves of garlic
3 tb Flour
3/4 ts Salt
1/2 ts Pepper
2 c Beef broth
1/2 c Red wine, beer, more broth
2 Parsley sprigs
2 ts Fresh tyme or 1/2 ts. dried
6 lg Carrots
2 lg Baking potatoes
8 oz Frozen pearl onions
Chopped parsley for garnish
Cooked egg noodles or rice

Trim of all fat from beef chuck. Cut into 1 1/2 inch pieces. Pat meat dry with toweling. Cut bacon into 1/4 wide strips. Cut large onions into 1/4 inch wide wedges. Mince garlic. Cook bacon in a heavy bottomed 4 1/2 quart dutch oven, until crisp. Remove pieces with sloted spoon. Pour bacon fat into a bowl. Return 1 tbsp fat to pan. Heat over medium-high heat. Add enough beef cubes to cover bottom of pan. Cook, turning cubes with tongs, until browned on all sides. As beef cubes brown remove from pan and add uncooked beef until all pieces are done. Add bacon fat as needed to keep meat from sticking. Remove all meat from pan. Add 1 tbsp bacon fat. Add onion wedges and cook until onion wilts and is golden brown. Add garlic and cook and stir for one minute. Return meat to pan. Add salt, pepper, and flour. Cook and stirover medium heat to brown the flour slightly, about three minutes. Pour broth and wine, if used, into pan so meat is barely covered. Stir well to scrape browned bits from bottom of pan. Stir in parsley and thyme. Bring mixture to a boil. Reduce heat to very low. Cover pan and let simmer for until meat is almost tender, about 1 1/2 hours. Shortly before meat is tender, peel carrots, and potatoes. Cut into pieces. Stir into meat mixture. Continue cooking until carrots and potatoes are tender but not mushy, about 20 minutes. Heat any remaining bacon fat in a large skillet, add pearl onions and cook, stirring, until onions are golden on all sides. Stir onions into stew. Cook five minutes. Sprinkle stew with crisp bacon pieces and chopped parsley. Sevre over cooked noodles or rice.

Beef and Vegetable Curry

1kg Top round steak, trimmed of all visible fat and thinly sliced
1 md Onion, sliced
3 cl Garlic, minced
1 md Carrot, sliced (2/3c.)
1 Red bell pepper, seeded and cut into 1" pieces
8 oz Fresh mushrooms, quartered
2/3 c Lite coconut milk*
1 tb Curry powder
1 tb Fish or soy sauce
4 c Cooked (without salt or margarine) rice

Spray large nonstick saucepan or Dutch oven with dooking spray. Heat over medium high heat until hot. Add beef; cook, stirring occasionally, until no longer pink. Add garlic and onion; cook about 30 seconds. Add all remaining ingredients except rice. Cover and cook 10-15 minutes or until beef is tender, stirring occasionally. Serve over rice.

*to substitute for coconut milk: 3/4 cup skim milk, 2 ts cornstarch, 1 ts coconut extract.

Beef Goulash

1kg Boneless beef chuck
1 ts Salt
1/4 ts Pepper
1 ts Seasoned salt
1 ts Paprika
1/4 c All purpose flour
2 tb Oil
2 c Water
1 tb Worcestershire sauce
1 md Garlic clove, minced
1 ts Dry mustard
1 Bay leaf
1 ts Caraway seeds (optional)
1 tb Vinegar

Cut beef into one inch cubes. Mix next five ingredients. Dredge the beef in this mixture and brown on all sides in the hot oil.

Put in two quart dutch oven, sprinkle with remaining flour if you have any left over. Add remaining ingredients, cover, simmer over lowest heat for two hours or until meat is tender.

Corned Beef and Cabbage

1 Corned beef brisket; 3 to 4 pound
1 Cabbage; cut into wedges
4 Carrots; quartered
2 Onions; halved and then quartered
4 Boiling potatoes; peeled, halved and then quartered
Water as needed

Rinse brisket under water to remove pickling spices and brine. Place brisket in a large Dutch Oven and add water to cover. Bring to boiling, reduce heat and simmer until tender (about 2 1/2 to 3 hours). Remove corned beef and set aside. Add all vegetables except cabbage to cooking liquid, cover and cook for 25 minutes. Add cabbage, cover and continue cooking until cabbage is tender, 15 to 20 minutes. Add cooked corn beef and heat through.

Chicken Cacciatore

1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c Oil
28 cn Tomatoes
8 Pearl onions, peeled
6 Tomato paste
2 ts Sugar
1 Bay leaf

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

Serves 4

Chicken and Dumplings

1 c All-purpose flour
2  chickens , cut up
2 tb Cooking oil
3 Celery ribs, cut into 1-inch pieces
3 md Carrots, cut into 1-inch pieces
1/4 c Chopped fresh parsley
2 ts Salt
1 ts Garlic powder
1 ts Dried thyme
1/2 ts Pepper
8 To 12 cups water

Dumplings:

2 c All-purpose flour
2 ts Baking powder
2 Eggs, beaten

Gravy:

1/4 c All-purpose flour
1/2 c Hot water

Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8-quart Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.

Remove 1 cup of broth from chicken mixture to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15 to 20 minutes. Remove chicken and dumplings to a serving dish and keep warm.

For gravy, remove 4-cups of broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately.

Note: Any remaining chicken broth can be frozen for future use

Baked Chicken and Rice

3 c Water
6 c Chicken OXO cubes
1/2 Cube
1 c Rice -- uncooked
1 sm Onion -- chopped
1/2 Green
1/2 c Celery -- chopped
Piece chicken
Butter or margarine
Pepper -- chopped

Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.

Rabbit

Fricassee of Rabbit

2 Rabbits [skinned & cut up]
4 Egg yolks [beaten]
2 c Bread crumbs
1/8 ts Nutmeg
1/4 c Olive oil
2 c Brown gravy
1 c Red wine
1/2 lb Fresh mushrooms, sliced
Salt to taste
2 tb Butter
2 tb Flour

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and mutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy.

French Rabbit Stew

1 Rabbit; disjointed
3 tb Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 tb Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really needs 2 or 3)
1/2 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.

Simmered Rabbit

2 Rabbits (cut into serving size pieces)
1 c Vinegar
1 cn Beer (12 oz)
2 lg Onions (sliced)
1 tb Mixed pickling spice
1 ts Salt
1/8 ts Pepper
1/4 c Flour
1/4 c Oil (Canola oil)
1 tb Sugar

Marinate the rabbit pieces in the combined vinegar, beer, onions, pickling spice, salt and pepper in a covered crock. Place in the refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat several times. To Cook: Dry the rabbit pieces with paper towels. Dip the pieces in flour and brown on all sides in oil using a Dutch oven or deep frying pan. Pour off the oil. Strain the marinade, add sugar and pour over the rabbit pieces. Bring to boiling point. Cover and simmer over low heat for 40 minutes or until rabbit is tender. Add 1/2 cup white wine to the gravy and thicken.

Rabbit with Pasta

2 Rabbits -- in serving pieces
2 lg Onions -- sliced
2 Cloves Garlic -- minced
1 lg Jar Prepared Spaghetti Sauce (or homemade)
1 c Peas
Salt & Pepper -- to taste
Cooked Pasta

Heat 1 Tbs Olive Oil in large Dutch Oven. Brown Rabbit pieces, without crowding, until golden. Remove from pan. Add onions and saute until they start to sweat. Add garlic and continue to cook for 1 - 2 mins. Return Rabbit to pan along with sauce. Season to taste. Simmer for 1 1/2 hrs over low heat. Add peas and cook 15 mins. longer. Serve over hot pasta.

Damper

Australian Damper Bread

Ingredients

• 4 cups self-raising flour
• 3/4 - 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons butter at room temperature
• 1 cup milk
• 1/2 cup water

Method

• Sift the flour and  salt into a bowl and mix in the sugar.
• Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
• For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.
• Turn out onto a floured board and knead until smooth and silky, like a baby's bottom.
• Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.
• If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread.

Damper is very similar to Irish Soda Bread, and probably developed from recipes brought over by Irish immigrants/convicts.

Variations of the basic recipe are seemingly endless, but you could try substituting other liquids, such as beer for a darker colour/flavour, or varying the ratio of milk to water, and so on. Try adding more sugar and butter and some dried fruits for a dessert damper. Basically use your imagination.

If you are cooking on an open fire you could try wrapping the dough in aluminium foil before you place it in the coals, or even try wrapping the dough around a stick and cooking suspended over the flames.