MAC COOKERY 4TH PAGES v01 - Macmillancdn-media.macmillan.com.au/mea/downloadpdfs/9781420230383.pdf · BRUSSELS SPROUTS Description: Green leaves forming small heads attached to stem;

RiceRice is a cereal grain and has been the staple food

in Eastern countries for many centuries. There are

thousands of varieties grown around the world. In

general, these can be divided into two major groups:

Indica and Japonica.• Indica is a long-grained group of rice that

separates easily after cooking and includes the

Patna, basmati, jasmine and Carolina varieties.• Japonica is the short-grained group of rice.

It produces fi rm grains that stick together and

includes the arborio and calrose varieties.

VARIETIES OF RICE

Arborio rice is a fat short-grain rice that gives a

creamy texture. It is used in risotto as it can absorb

four to fi ve times its weight in liquid, compared

with two to three times in other rice varieties.

Basmati rice is a long-grain, aromatic rice from

Pakistan used in making pilaf and to accompany

Indian dishes.

Brown rice has only the husk or hull removed,

providing a good source of fi bre from the bran and

germ. Cooking time should be increased or the rice

can be placed in a dish of water for 3 hours before

being used. This will help to soften the grain.

Glutinous or Sticky rice is a short-grain Asian rice that

is very sticky when cooked. It has high amounts of

amylopectin (a component of starch), which causes

its stickiness.

Jasmine rice has a fragrant perfume and is used in

Asian and Indian dishes.

Sushi rice is a polished Japanese short-grain rice.

When used as a sushi fi lling it is steamed, mixed with a

dressing of vinegar, sugar and salt then cooled to room

temperature.

White rice has been milled and polished, removing

the bran layers and the germ, giving a lower nutritive

value and shorter cooking time.

Wild rice is not a rice but the seed of an aquatic

grass. It has a long, thin, brown seed, which when

cooked has a fi rm texture and nutty fl avour.

Arborio rice

Basmati rice

Brown rice

Glutinous or Sticky rice

Jasmine rice

Sushi rice

White rice

Wild rice

48 COOKERY THE AUSTRALIAN WAY

RASPBERRYDescription: One-seeded red drupe, conical in shape and approximately

2.5 cm in length; best fl avour November to March.

Uses include: Fruit salads, desserts, sauces, coulis, sorbets, jams.

Preparation: Rinse if necessary.

REDCURRANTDescription: Small, juicy red berries with a very short summer season;

also white variety with almost transparent berries.

Uses include: Eating fresh; fruit salads, cheese platters, pies, tarts, jellies;

may be served as a sauce with meats and desserts and in small bundles

as a garnish.

Preparation: Rinse if necessary.

RHUBARBDescription: Long, fl eshy stalks of green and red colour; has a strong

acid fl avour. Leaves are toxic.

Uses include: Souffl és, jams, ice-cream, cakes, puddings, pies; often

combined with apple.

Preparation: Rinse and stew.

ROCKMELON (CANTALOUPE)Description: Fruit with a hard-ribbed, scaly rind and orange-coloured,

sweet and aromatic fl esh.

Uses include: Eating fresh; desserts, fruit salads.

Preparation: Cut into wedges; remove seeds and skin.

Raspberry

Redcurrant

Rhubarb

Rockmelon


BRUSSELS SPROUTSDescription: Green leaves forming small heads attached to stem;

only the heads are cooked.

Uses include: Accompaniments, salads.

Preparation: Rinse well, remove discoloured leaves; trim and cut

a cross in base.

Sautéed brussels sprouts

To serve 4: Cook 375 g prepared brussels sprouts in 3 cm

boiling water for 5 minutes. Drain, add 3 shakes pepper

and sauté in 1 teaspoon (5 g) butter.

CABBAGEDescription: Green leaves forming large heads.

Uses include: Accompaniments, salads, soups, stir-fries, Asian dishes.

Preparation: Rinse well, remove coarse leaves and stems.

VARIETIES

Chinese cabbage (Wong bok)—long, rough, light-green leaves;

used in meat dishes, stir-fries and Asian dishes.

Chinese fl owering (Choi sum)—tender, fl eshy stem and bright-green

leaves and yellow fl owers.

Drumhead cabbage—large head, green outer leaves, pale-green inner

leaves.

Eastern cabbage—large head, green outer leaves, pale-green inner leaves.

Red cabbage—red colour; used in salads, stir-fries, accompaniments.

Savoy cabbage—small head, green crinkly leaves.

Wombok cabbage—tall leaves; used in Asian cookery.

Braised cabbage

To serve 4: Fry 1 rasher (50 g) chopped bacon and 1 chopped

onion (125 g) for 3 minutes. Add ¼ medium-sized cabbage

prepared and shredded, 3 shakes pepper and 1 tablespoon

(20 mL) water. Place lid on saucepan and simmer for

4 minutes.

Cabbage rolls

To serve 4: Rinse 4 large, whole cabbage leaves and

parboil for 2 minutes in boiling water. Drain. Combine

½ cup cooked rice, 1 chopped onion (125 g), 125 g minced

steak, ¼ teaspoon oregano, 1 crushed garlic clove and

3 shakes pepper. Place some mixture in the centre of

Brussels sprouts

Red cabbage

Chinese cabbage

Drumhead, cabbage

VEGETABLES 129

5 Allowtorestfor4minutes.

6 Make sauce:Fryonioninoil,addgarlic

andcookfor1minutelonger.Addother

ingredientsandstiruntilboiling.

7 Serveskewersonbedofricewithsauce

pouredoverthem.

8 MaybeservedwithTomato, onion and

cucumber salad(p.359)orGado gado

(p.350).

Mini saTays

Follow recipe for Beef satays with peanut sauce,

using shorter skewers to make 16 small satays.

Vegetarian variation:

Tofu saTays

Follow recipe for Beef satays with peanut sauce,

using 400 g firm tofu instead of meat.

Beef satays with peanut sauce (Thai)Serves: 4

Cooking utensil: griller

Special equipment: 8 bamboo skewers soaked

in water for 1 hour

Preparation time: 20 minutes, plus 30 minutes

marinating

Cooking time: 8–12minutes

IngredIentS

400 g rump, topside or fillet steak

1 teaspoon chopped fresh ginger

1 tablespoon (20 g) mild spicy curry paste

1 tablespoon (20 g) peanut butter

1 tablespoon (20 mL) lemon juice

2 cups cooked rice (see p. 269)

Peanut sauce

½ onion (65 g), finely chopped

1 tablespoon (20 mL) oil

1 garlic clove, crushed

2 tablespoons (40 g) peanut butter

2 teaspoons (10 mL) soy sauce


1 teaspoon (5 g) lemon juice

1 cup (250 mL) coconut milk

1 teaspoon (5 mL) chilli sauce

Method1 Cutmeatinto2cmcubes.

2 Mixmeat,ginger,currypaste,peanutbutter

andlemonjuiceandmarinatefor30minutes.

3 Threadmeatontoskewers.

4 Grill8–12minutes,brushingwithmarinade

duringcooking.

(above) Peanut sauce; (Opposite) Beef satays

Meat and poultry 195

Prawns in coconut-cream curryServes: 4

Cooking utensil: frying pan

Preparation time: 10 minutes

Cooking time: 10–12 minutes

INGREDIENTS



2 teaspoons chopped fresh ginger

2 teaspoons (10 g) mild spicy curry paste

1 onion (125 g), thinly sliced

400 g green (raw) prawns,

shelled (800 g with shells)

200 mL coconut milk or cream

2 cups cooked rice (see p. 269)

Method1 Heat oil and sauté garlic, ginger and curry

paste for 1 minute.

2 Add onion and cook until soft.

3 Add prawns and cook until prawns become

opaque (2–3 minutes). Add coconut milk

or cream.

4 Cook, gently stirring all the time until

heated through.

5 Serve on a bed of rice.

FISH IN COCONUT-CREAM CURRY

Follow method for Prawns in coconut-cream curry,

using 400 g fi sh, cut into 2 cm cubes. Use fi sh with

fi rm texture suitable for pan-frying (see table on

pp. 244–5). Serve with noodles or 2 cups cooked

rice (see p. 269).

SCALLOPS IN COCONUT-CREAM CURRY

Follow method for Prawns in coconut-cream curry,

using 400 g scallops. Serve with noodles or 2 cups

cooked rice (see p. 269).

Paella (Spanish)Serves: 6

Cooking utensil: large wok or frying pan


Cooking time: 30 minutes

INGREDIENTS


1 onion (125 g), chopped

2 garlic cloves, crushed

2 tomatoes (250 g), chopped

½ red capsicum (65 g), chopped

¾ cup (150 g) rice

1½ cups (375 mL) Fish or Chicken stock

(p. 332 or 331)

¹⁄8 teaspoon saffron or turmeric

300 g (12–18) green (raw) prawns

½ cup (75 g) peas

12–18 mussels, in shells

1 cup (150 g) chopped cooked chicken

4 black olives (for garnish)

Method1 Heat oil in wok or pan and fry onion and garlic

for 2 minutes.

2 Add tomatoes, capsicum and rice. Mix well.

3 Add the stock and saffron or turmeric. Stir

until mixture boils. Cover and simmer for

20 minutes. Add extra stock if necessary.

4 Shell prawns, leaving tail ends on, and remove

dark vein.

5 Add prawns, peas, mussels and chicken to rice

mixture. Mix gently but thoroughly with a fork

while reheating.

6 Garnish with olives. Serve immediately.

(Opposite) Paella

Seafood 263

spicy prawnsTiger flathead, barracouta, morwong,

pilchards, pink ling, redfin and silver

warehou are all suitable for this recipe.

Serves: 4

Cooking utensil: wok



IngredIentS

800 g green (raw) prawns

1 teaspoon curry powder

1 tablespoon (20 mL) olive oil

1 onion (125 g), diced


2 cups (200 g) fresh noodles


50 g snow peas

½ red capsicum (65 g), sliced

100 g spinach leaves

1 tablespoon (20 g) tomato paste

2 tablespoons (40 mL) sweet chilli

and ginger sauce

Method1 Peelandcleanprawns,rollincurrypowder.

2 Heatoilinwok,fryonionandgarlicfor

2minutes.

3 Addprawnsandcookfor1minute.

4 Pourboilingwaterovernoodles.Allowto

standfor2minutes,thendrain.

5 Combineallingredientsinwok.Heatfor

1minuteandserve.

spicy calaMari

Follow method for Spicy prawns. Replace prawns

with 400 g calamari or arrow squid, cut into rings.

Cook calamari for 3 minutes.

spaghetti marinaraFettuccine, linguine and penne could also be

used in this recipe.

Serves: 4

Cooking utensil: large saucepan



IngredIentS

150 g spaghetti

4 cups (1 L) boiling water

¼ teaspoon salt

1 onion (125 g), diced

2 garlic cloves, crushed


3 tomatoes (375 g), chopped

1 tablespoon (20 g) tomato paste

2 cups (300 g) fresh seafood (e.g. fish,

prawns, scallops, crabmeat, calamari,

oysters, mussels)

3 shakes pepper

1 tablespoon chopped fresh basil

Method1 Cookspaghettiinboilingwaterandsaltfor

12–15minutesuntilaldente.Drain.

2 Fryonionandgarlicinoil,addtomatoesand

tomatopaste.Cookfor5minutesthenadd

spaghetti.Shakeoverheatfor30seconds.

3 Addseafood,pepperandbasil.Mixwithcare

togentlycooktheseafood.

4 Garnishwithfreshbasilleaves,ifdesired.

(Opposite) spaghetti marinara

264 COOKERYTHEAUSTRALIANWAY

curried lentil pattiesThese patties are delicious served with salad or

vegetables with a dash of mango chutney on top.

Serves: 4

Cooking utensils: saucepan, frying pan

Preparation time: 15 minutes, plus overnight

refrigeration


IngredIentS

1 cup (200 g) red lentils

2 cups (500 mL) water

1 teaspoon (5 g) curry paste

½ cup (85 g) diced cooked potato

½ cup (85 g) diced cooked pumpkin

½ cup (60 g) fresh or frozen peas

2 tablespoons chopped parsley

2 tablespoons (20 g) wholemeal plain flour


1 tablespoon butter

Method1 Washlentilsinstrainer,placeinsaucepan

withwater.Bringtoboilandsimmerfor

5–10minutes,oruntilallwaterisabsorbed.

2 Addcurrypaste,cookedvegetables,peas

andparsley.

3 Refrigerateforatleast30minutes.

4 Shapeintopattiesandrollinflour.

5 Heatoilandbuttertogetherandfry

4–5minutesoneachside,oruntil

golden-brown.

10Spreadcleanteatowelonbench.Turnroulade

ontoteatowel,removepaperandtrimcrusts

offsides.Quicklyrollupinteatowel.Allowto

standfor2minutes.

11Unrollroulade.Spreadwithfilling.Rollup.

12Cutinto8slicesandserve.

corn and cheese roulade

Follow recipe for Cheese and tomato roulade. Use

fresh corn kernels instead of tomatoes.

cashew and carrot loafMakes: 1 loaf, to serve 4

Cooking utensil: 1 L medium loaf pan



Oven temperature: 180ºC

IngredIentS

1 cup (40 g) stale wholemeal breadcrumbs

2 carrots (250 g), grated

2 zucchini (200 g), grated


1 cup (100 g) chopped cashew nuts

1 egg

½ cup (75 g) wholemeal self-raising flour


2 tablespoons chopped parsley

1 tablespoon (20 mL) tahini

Method1 Setovenat180ºC.Brushorsprayloafpan

withoilandlinebasewithbakingpaper.

2 Combineallingredients.

3 Placeinloafpan.

4 Bakefor45minutes.

5 Servehotorcold,sliced.

cheese and tomato rouladeServes: 4

Cooking utensils: small saucepan, 1 L (24 × 30 cm)

Swiss roll cake pan

Special equipment: clean tea towel, electric beater

or whisk




IngredIentS

2 tablespoons (40 g) butter

3 tablespoons (30 g) plain flour

1 cup (250 mL) milk

3 eggs, separated

Filling

1 cup (250 g) smooth ricotta cheese

200 g semidried tomatoes

3 shakes pepper

¼ cup (30 g) grated tasty cheese

Method1 Setovenat170ºC.Brushorspraycakepan


2 Meltbutterinsmallsaucepan,stirinflour.

3 Addmilkslowly,stirringcontinually,while

bringingtoboil.

4 Removefromheatandbeatineggyolks.Cool.

5 Usinganelectricbeaterorwhisk,beategg

whitesuntilstiff.

6 Foldeggyolkmixtureintoeggwhitesvery

lightly.

7 Pourintocakepan.

8 Bakefor30minutes.Test if cooked:Presslightly

withafingerinthecentreoftheroulade—the

impressionshoulddisappearatonce.

9 Make filling:Mixricottacheesewithsemidried

tomatoes,pepperandcheese.Addalittle

creamiftoothicktospread.

curried lentil patties

272 COOKERYTHEAUSTRALIANWAY Vegetarian 273

Cornish pasties Makes: 6

Cooking utensil: 4-sided oven tray



Oven temperature: 200°C, reduced to 180°C

INGREDIENTS

250 g minced beef


1 potato (150 g), diced

½ carrot (65 g), diced

¼ turnip (35 g), diced

½ teaspoon salt

6 shakes pepper

1 teaspoon chopped parsley

500 g pastry Shortcrust pastry (p. 386)

1 tablespoon (20 mL) milk for glaze

Method1 Set oven at 200°C.

2 Combine meat, vegetables, salt, pepper

and chopped parsley.

3 Divide pastry into 6 equal parts and knead

each into a ball. Roll each piece into a round

the size of a saucer.

4 Place an equal portion of prepared mixture on

each round.

5 Brush halfway around the edges of the pastry

with water and join edges together over the top

of the mixture. Pinch a small frill over the join

and shape pasties into a half moon.

6 Place on oven tray and pierce top with fork.

Glaze with milk.

7 Bake at 200°C for 10 minutes, then at 180°C

for 30–35 minutes.

VEGETABLE PASTIES

Follow recipe for Cornish pasties, replacing beef with

250 g mixed vegetables (e.g. peas, sweet potato,

celery, tomato, swede, parsnip).

Filling

Rolling out pastry

Making a cornish pasty:

Finished pasty

Breakfast and lunch 299

As our way of life in Australia becomes more informal, we are

eating quickly prepared snacks and purchasing ready-to-eat foods

more often. Many purchased snacks and meals may be high in fat

and sugar and one way of encouraging a balanced diet is to

prepare snacks and meals at home.

*12

A freshly prepared salad provides colour, fl avour and texture

to a meal. It can also add interest and a variety of essential

nutrients to the diet. Cold salads are refreshing in summer and

may be served instead of cooked vegetables with grilled or

barbecued meat and fi sh or other dishes. Warm salads may be

served as a starter or as a lunch dish. Salads containing meat,

eggs, nuts, pulses or other protein foods may be served as a meal.

*14

Making biscuits and slicesThe basic biscuit mixture can be made with many

variations. Biscuits should be cooled before stacking

so that they remain crisp, and different types of

biscuit should be stored in separate containers so

that the fl avours do not mix. Biscuits can be stored

unfi lled, then iced and fi lled as required. Unfi lled

biscuits that have softened may be crisped by

placing them on an oven tray and warming them

at 100ºC for 3–5 minutes.

Slices usually have a fi lling; this makes them

suitable for the lunch box or as an occasional

afternoon snack.

Methods used in making biscuits and slicesBeating: Eggs, or egg whites, and sugar are beaten

until thick, and then the dry ingredients carefully

folded in.

Creaming: The butter, margarine or dairy blend is

creamed with the sugar until the mixture is pale in

colour and resembles whipped cream. Creaming

may be done with a wooden spoon, whisk, food

processor or electric beater.

Quick mix, or melt-and-mix: All ingredients are

placed in a bowl with oil or melted butter, and mixed

together.

Rubbing-in: The butter, margarine or dairy blend is

rubbed into the fl our with the fi ngertips, pastry

blender or food processor until the mixture resembles

breadcrumbs. Other dry ingredients are then added,

followed by the moist ingredients.

COOKED BISCUITS: TIPS FOR PRODUCT QUALITY

Quality criteria• Even, golden-brown colour• Crisp surface• Even size

Identifying problems

Spread on tray:> Too much liquid or insuffi cient fl our> Baking tray too heavily greased, allowing

the soft biscuit mixture to spread before

it had set> Oven too cool

Too dark on base and too pale on top:> Baking tray too large or incorrectly

positioned, preventing circulation of heat

Biscuits too pale:> Oven temperature too low> Insuffi cient cooking time

Biscuits too dark:> Oven temperature too high> Overcooked

Soft biscuits:> Insuffi cient cooking> Not removed from oven tray as soon as

taken from oven> Not placed separately on cake cooler> Placed in storage container before

suffi ciently cooled> Storage container not airtight


Beating

Quick mix

Rubbing in

Creaming

italian almond cookiesThese cookies are gluten-free.

Makes: about 36



Setting time: overnight


IngredIentS

3 cups (300 g) almond meal

1 cup (220 g) caster sugar

1 cup (160 g) icing sugar

2 egg whites

1½ teaspoons almond extract

extra icing sugar to dust

Method1 Placealmondmeal,castersugarandicing

sugarinlargebowlandbeatwithelectric

mixeruntilcombined.Addalmondextract

andeggwhites,beatingforafurther

1–2minutes.

2 Dividedoughinto3pieces.Lightlydust

workbenchwithicingsugarandrolleachpiece

intoalongrope,about2.5cmindiameter.

3 Slicethedoughdiagonallyinto4.5cmlengths,

andshapeeachpieceintoadiamond.Lightly

usepalmofhandtoflatteneachdiamond

thendustwithicingsugar.

4 Placeonlinedbakingtraysandcoverloosely

withpieceofbakingpaper.

5 Leavetosetovernightatroomtemperature.

6 Preheattheovento140ºC.Bakefor

20–25minutes,untilthecookiesarelight

goldencolour.

7 Coolonwireracksanddustwithextraicing

sugarbeforeserving.

decadent chocolate hazelnut cookiesThese biscuits are gluten-free.

Makes: 24


temperature: 160°C

IngredIentS

1 cup (140 g) hazelnuts

2 cups icing sugar (260 g)

¼ cup (25 g) cocoa powder

2 egg whites

½ teaspoon vanilla extract

½ cup (80 g) chocolate chips

Method1 Setovento160°C.Placenutsonbakingtray

andtoastfor10minutes.

2 Removefromoven,wrapnutsincleantea

towelandrollbetweenhand,looseningand

removingtheskin.Discardskinandroughly

chopnuts.Set

asidetocoolslightly.

3 Siftthesugarandcocoatogetherintoamixing

bowl.Stirineggwhites,vanilla,chocolate

chipsandmixtogether.

4 Placetablespoonofbatteronlinedbaking

sheets,allowing5cmbetweeneachcookie

asthecookieswillspreadwhilebaking.

5 Bakefor10–12minutes,untiltheyare

puffedandshiny.

6 Removefromovenandcoolonwirebaking

racks.

Method1 Setovenat180ºC.Brushorspraycakepan


2 Combinebutter,darkchocolate,cocoaandhot

waterandplaceintopofdoublesaucepanor

aheatproofbowlovergentlysimmeringwater.

Stiruntilchocolateismeltedandmixtureis

smooth.Removefromheat.

3 Siftflourstogether.

4 Addchoppedmacadamianuts,choppedwhite

chocolate,sugar,groundalmondandflours.

5 Beateggwhitesuntilstiffpeaksform.

6 Foldhalfeggwhitesintochocolatemixture

andgentlymixuntiljustcombined.Repeat

withremainingeggwhites.

7 Pourintocakepan.

8 Cook25minutesat180ºC,oruntilskewer

insertedintothemiddlecomesoutclean.

9 Cutinto12whilestillwarm,coolinpan.

10Lifttocakecoolerwhencool.Dustwith

cocoapowder.

chocolate and macadamia brownies Quick mix

These brownies are gluten-free.

Makes: 12

Special equipment: 18 cm square cake

pan (1.5 L), double saucepan or heatproof bowl

and saucepan.




IngredIentS

1 cup (120 g) macadamia nuts, chopped

²⁄³ cup (165 g) butter

1 cup (120 g) dark chocolate, roughly chopped

¹⁄³ cup (35 g) cocoa powder

¹⁄³ cup (80 mL) hot water

1 cup (120 g) white chocolate, roughly chopped

1¹⁄³ cups (270 g) brown sugar, firmly packed

¹⁄³ cup (40 g) ground almond

¹⁄³ cup (60 g) rice flour

¹⁄³ cup (50 g) gluten-free plain flour

4 egg whites

1 tablespoon (10 g) cocoa powder, for dusting

chocolate and macadamia brownies

468 COOKERYTHEAUSTRALIANWAY Biscuits and slices 469

Injera (Ethiopian)Ethiopian at bread is made from a batter that

has fermented for at least 24 hours. Injera is a

large at bread that is torn with your ngers as

you eat. It is placed on the plate beneath several

portions of various stews and is used to scoop

up mouthfuls.

Makes: 6–8 rounds

Cooking utensil: large frying pan

Special equipment: plastic food wrap


Standing time: 24–72 hours


INGREDIENTS:

1 teaspoon (4 g) dried yeast

3 cups (750 mL) warm water

225 g teff fl our (see p. 551) or bread fl our

juice of 1 lemon

Method1 In small bowl, sprinkle yeast over 120 mL

warm water. Set aside for 5 minutes.

2 Place our in large bowl. Add remaining warm

water and stir until combined.

3 Stir in yeast mixture and lemon juice. Cover

bowl with plastic wrap and leave to ferment at

room temperature for 24–72 hours.

4 Preheat frying pan. When frying pan is hot,

pour batter into centre of pan, tilting pan in an

up-and-down and side-to-side motion to help

spread batter to form a thin round. Unlike

pancakes, injera is only cooked on one side.

5 Cook for 2 minutes over low heat, until surface

is spongy and cratered and edges are curling

up slightly.

6 Transfer to a plate to cool.

Flat breadA quick and easy introduction to

bread-making.

Makes: 4 loaves

Cooking utensil: frying pan



INGREDIENTS

1 cup (150 g) plain fl our

¼ teaspoon salt

1 teaspoon baking powder

½ cup (125 mL) hot water

Method1 Sift dry ingredients into bowl.

2 Make a well in the centre of dry ingredients

and add water. Mix to a soft dough. If too

sticky, add 1–2 tablespoons (10–20 g)

extra our.

3 Turn dough onto oured surface and knead

until smooth.

4 Cut into four portions. Knead each until

smooth and roll out to the size of a large

saucer.

5 Heat frying pan and place attened dough

into pan. Blisters will start to appear, press

these to atten using a spatula.

6 Cook until golden-brown on both sides.


BARLEY INJERA

Follow recipe for Injera, replacing 60 g teff fl our with

an equal quantity of barley fl our.

RICE INJERA


an equal quantity of rice fl our.

WHEAT INJERA

Follow recipe for Injera, replacing teff fl our with an

equal quantity of plain fl our. Increase dried yeast to

2 teaspoons (7 g). Reduce fermenting time to 3 hours.

CORN INJERA


an equal quantity of fi ne cornmeal.

Injera (Ethiopian fl at bred)

Yeast bread and buns 489

*21Hot and cold desserts are traditionally served after

the main course of a meal. Because of changing

lifestyles, many people serve desserts only on special

occasions. If serving a dessert, select one that

comple ments the previous courses and provides

contrast in colour, texture and fl avour.

MAC COOKERY 4TH PAGES v01 - Macmillancdn-media.macmillan.com.au/mea/downloadpdfs/9781420230383.pdf · BRUSSELS SPROUTS Description: Green leaves forming small heads attached to stem;

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