Australia is located in the continent of Oceania. It has Papua New Guinea to the north, the Coral Sea to the northeast, the Pacific Ocean to the east, New Zealand to the far southeast, the Indian Ocean to the south, the Indian Ocean to the west and Indonesia to the far northwest.
The capital is Canberra.
There is no official language.
The climate is arid. It has rainfall throughout, but it varies due to the landmass. Heavy near the coastlines, hot in the northern portion.
The staple foods are vegemite, chicken, vegetables, avocado, cheese, tomato, meat pies, fish and chips, beetroot, barbecue and so many more diverse and delicious foods (https://nomadsworld.com/australian-food/).
CLASSIC CHICKEN PARMA AUSSIE STYLE (https://greateightfriends.com/chicken-parma-aussie-style/):
- 4 boneless, skinless chicken breast halves
- ½ C flour
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 2 large eggs
- 1 tsp water
- ¼ C freshly grated Parmigiano Reggiano, plus 4 TBSP for topping
- ¾ C panko (Japanese breadcrumbs)
- ¼ C olive oil, for frying
- Tomato Sauce (as per recipe below)
- 1 lb. mozzarella, shredded or fresh mozzarella, thinly sliced
- Fresh basil or parsley leaves, for garnish
- Place the chicken breasts in a resealable plastic bag. Close the seal, leaving about an inch unsealed to let air escape.
- Pound the chicken with the smooth side of a mallet or a rolling pin until chicken is about ¼” thick. If the chicken breasts are too thick, using a sharp knife, slice the chicken breasts on the bias into smaller thinner pieces before pounding.
- Combine flour, salt and pepper on a pie plate or shallow bowl.
- Beat the eggs in another pie plate or shallow bowl and set aside.
- Grate the cheese and combine with the breadcrumbs on another plate.
- Coat the chicken breasts on both sides with the flour mixture, shaking off any excess, then cover with the egg, then finish with the breadcrumbs and cheese mixture. Make sure to press the crumbs into the chicken breasts on both sides.
- Place the breaded chicken breasts on a baking rack in the refrigerator for 20-30 minutes. This will make for crispy chicken and help keep the breading from falling off when cooking.
- Preheat the oven to 400F.
- Heat the oil in a large heavy skillet or cast-iron skillet over medium heat. Oil should be about 1/8” deep.
- Cook chicken breasts, adding more oil if needed, until golden brown, about 2 minutes per side. The chicken will continue to bake off in the oven.
- Transfer chicken breasts to a baking sheet and top each breast with some tomato sauce and a few slices of the fresh or grated mozzarella cheese.
- Bake in the oven until the chicken is cooked through and the cheese is melted, about 6-8 minutes. If using thick chicken breasts, insert an instant-read thermometer into the center of each breast to make sure the chicken is fully cooked. The temperature should read at least 165 degrees F or 74 degrees C.
- Remove from the oven and sprinkle with grated Parmigiano Reggiano, garnish with basil or parsley leaves.
- 2 TBSP olive oil
- 1 C chopped yellow onion
- 1-1/2 tsp minced fresh garlic
- ½ C dry red wine
- One 28 oz. can crushed tomatoes or plum tomatoes in puree, chopped
- 1-1/2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 TBSP chopped Italian parsley
- 1 TBSP chopped fresh basil
- Heat olive oil in a medium sauce pan over medium heat.
- Add the onion and garlic and cook until translucent, about 5-10 minutes,
- Add the wine and cook on medium-high heat until almost all the liquid disappears, about 3-4 minutes.
- Stir in tomatoes, salt, pepper, parsley and basil.
- Season to taste with salt and pepper.
- Reduce heat and cook until slightly thickened, about 30 minutes.
WHOLE GRAIN NOODLES AND STEAMED ZUCCHINI AND ASPARAGUS
CLASSIC AUSTRALIAN LAMINGTONS (https://www.sugarsaltmagic.com/classic-australian-lamingtons/):
For the Lamington Sponge:
- ¼ C (1/2 stick) unsalted butter
- ¾ C milk
- 2 tsp vanilla
- 4 whole eggs
- 2 egg white from large eggs
- 1-3/4 C plain flour
- ¼ C corn flour
- 2 tsp baking powder
- Pinch of salt
- 1 C caster sugar
- Preheat your oven to 350F, and line a lamington tin (approx. 22cm x 33cm) with baking paper
- Sift together the flour, baking powder and salt and mix well.
- In a microwave safe bowl, combine the butter and milk and melt in 30 second increments, stirring well between each. Add the vanilla and set aside.
- In a new bowl, whisk together flour, corn flour, baking powder and salt until well combined.
- Beat the eggs and egg whites together in a large bowl or the bowl of a stand mixer, until very thick pale ribbony.
- While beating on low slowly pour in sugar into eggs and beat a further 2 minutes.
- Use a balloon whisk and a folding action to fold in half flour at a time until combined.
- Pour in the milk mixture and use folding action again with balloon whisk until lump free. Don’t over mix and don’t whisk – just fold.
- Pour into the prepared tin then tap lightly on the bench top 3-4 times until any large bubbles have disappeared.
- Bake 20-23 minutes just until a toothpick comes out clean. Don’t check until at least 18 minutes. Be careful not to overbake.
- Let cool in tins for 10-15 minutes. Sit a large baking tray over the top and flip so the cake comes out. Repeat using a wire rack, so the cake is now right way up on a wire cooling rack.
- Let it cool completely before cutting into 20 even squares
For the glaze and coating:
- 3 C icing powdered sugar
- ¼ C unsweetened cocoa powder
- ½ C boiling water
- 2 C fine desiccated coconut
- Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.
- Place 1/3 of the coconut into a separate bowl. Set two wire racks over baking paper lined trays.
- Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.
- Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.
Now repeat the process with the whole batch, replenishing the coconut as required.