Scallops Ramekin

1 lb. Tasmanian scallops.
1 cup Riesling.

Poach scallops in riesling for 5 minutes.
Remove scallops and place in the sauce which has been previously prepared.

Sauce: 3 oz. butter, 1/2 lb. mushrooms, 2 small chopped onions, 1 tomato cut into four quarters, 1/2 cup asparagus tips, 2 tablespoons plain flour, 1 teaspoon salt, pinch cayenne, clove of garlic (chopped), 1/2 cup fresh cream.

Method: Melt butter. In it saute mushrooms, onions, tomato, asparagus (lastly). When cooked sprinkle in flour, salt, cayenne, garlic. Slowly add riesling in which scallops were cooked, add fresh cream. Simmer a few minutes then add scallops. Place in four ramekins, pour a few drops of brandy on each. Cover with 1 cup grated cheddar cheese and sprinkle with fine breadcrumbs. Grill until golden brown.

Source: contributed by Mrs. J. Minks in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Australian Fondue

1 small loaf firm white bread

2 tablesp. cornflour

3 tablesp. Mildara brandy

12 oz. New Zealand Danbo cheese

4 oz. cheese (Red Malling - Queensland)

8 oz. white wine (Riesling)

2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

Garlic Prawns

1 tblspn. Butter

Salt and Pepper

1 tblspn. Garlic (crushed) to 12 prawns

Spatlace [sic] (late picking) Riesling or Moselle

Prawns

Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.