- Honey corn on the cob with mustard
Honey corn with mustard is a typical Australian recipe, the cobs are normally wrapped in plastic cellophane and cooked in the microwave, then sliced while cooking the bacon which will be combined with the slices of corn and put back in the microwave with the onions and at the end a sauce of honey and mustard will season the dish before it is served at the table.
It is something we serve at barbecues to accompany BBQ meats as a side dish or have for dinner.
Here are the ingredients I normally use:
Corn on the cob for 1 (multiply the portions by each person)
2 bacon slices
1 small chopped onion
2 tablespoons of mustard sauce
50 grams of butter
1 tablespoon of honey Mustard
1 teaspoon of chili
1⁄2 tablespoon of rock salt to taste
black pepper as needed
Preparation:
Wrap the corns individually in plastic foil and place them on the turntable of the microwave.
Cook them for 5 to 8 minutes at about 800. Gently remove the wrapping and cut the corn into 2 cm slices. Cook the bacon, placing it in the middle of paper towels, for 3 to 4 minutes at 800 too.
Prepare the sauce by heating the butter, honey, mustard, chili, salt and pepper together in an uncovered pan for 2 to 3 minutes at 800.
In a microwave-safe serving dish, combine the corn, bacon and onions and pour the sauce over the corn and cook for another 3 to 4 minutes. Corn can also be cooked in its foil if you remove the outer part and place the corn on the turntable.
- Pumpkin and macadamia soup
The pumpkin and macadamia soup is a typical first course of the Australian cuisine, a pumpkin-based soup to which we add sautéed macadamia nuts, chopped onion and ginger and, once cooked the mixture it is blended and served in large bowls with a pinch of yoghurt and some toasted walnuts for decoration.
It is also possible to add rice if you want with the cream of walnuts and the pumpkin soup.
Ingredients:
Pumpkin
100 grams of macadamia nuts
a white onion
1 grated ginger
chicken broth
yoghurt to taste
olive oil
one tablespoon of salt
pepper as needed
Preparation:
Heat the olive oil in a pan, add the chopped macadamia nuts, the onion and the ginger and stir-fry for a few minutes or until golden brown. Add the pumpkin and cook for a few minutes then add the broth. Cover and simmer for half an hour or until soft and sweet.
Transfer everything to a blender and blend until smooth and creamy. Serve in large bowls, with a swirl of yogurt and a couple of toasted macadamia nuts placed on top for garnish.
- Mango/passion fruit with prawns timbale or salad Aussie/style
My absolute favourite Australian specialty dishes though are the mango prawns combos!
I had never tried prawns with mango before coming to Australia but here they are a successful combination for lovers of exotic flavours.
The prawns are usually marinated in lemon and oil and then dressed with mango slices and lettuce leaves.
The prawns are served whole or sometimes cut into cubes, the mangoes are peeled and cut into cubes too or sliced.
You can pour everything into a bowl and add lime, mayonnaise and mix carefully and give the mixture the shape of a timbale and put everything in the refrigerator even overnight or serve chilled after an hour or so or, alternatively, you can make a salad and add seeds too, some oil, chili and vinegar if you like.
Sometimes, I like to use the passion fruit pulp instead with oil and lemon juice to prepare the dressing. I wash a lettuce head and, after drying it, arrange it on the bottom of a serving dish. I place the timbale on it and garnish everything with the lemon cut into wedges.
Mango with prawns salad here below
