澳大利亚传统食物英文介绍如题

澳大利亚传统食物英文介绍如题
澳大利亚传统食物英文介绍
如题

澳大利亚传统食物英文介绍如题
http://www.marimari.com/content/australia/food/main.html
　　http://www.cultureandrecreation.gov.au/articles/foodanddrink/
　　http://australianfood.about.com/od/discoveraussienzfood/a/IntroAusKiwi.htm
　　Food and Drink
　　Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions.
　　In the last two hundred years these eating habits have gradually changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introducing us to new tastes. From there it continued.
　　Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes)
　　anzac biscuits - traditional biscuit/cookie dating back to World War I
　　bangers - sausages
　　bangers and mash - sausages and mashed potato
　　billy tea - bush tea boiled in a tin container
　　biscuits - cookies
　　booze - alcohol
　　bundy - Bundaberg rum, eg 'bundy and coke'
　　champers - champagne
　　chips - French fries
　　chook - chicken
　　cuppa - cup of tea or coffee
　　damper - bush bread
　　grog - alcohol
　　lamington - traditional small sponge cake squares covered in chocolate
　　icing and sprinkled with coconut
　　lollies - candy
　　middy - medium sized glass of beer
　　pavlova - traditional meringue dessert
　　sanga - sandwich
　　schooner - large glass of beer
　　snag - sausage
　　stubby - small bottle of beer
　　tinny - can of beer
　　tomato sauce - ketchup
　　tucker - food
　　VB - Victoria Bitter, brand of beer
　　Vegemite - spread for toast or sandwiches, made from yeast extract
　　XXXX - 'four ex', Queensland brand of beer
　　Anzac Biscuits
　　Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.
　　INGREDIENTS
　　1 cup rolled oats
　　3/4 cup desiccated coconut
　　1 cup plain flour
　　1 cup sugar
　　125g (4oz) butter
　　2 tablespoons golden syrup
　　1/2 teaspoon bicarbonate of soda
　　1 tablespoon water
　　Preheat oven to 300F (150C)
　　Mix oats, flour, sugar and coconut together.
　　Melt syrup and butter together.
　　Mix soda with boiling water and add to melted butter and syrup.
　　Add to dry ingredients.
　　Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
　　Bake for 20 minutes.
　　Loosen while warm, cool on trays.
　　(makes about 35)
　　Damper
　　In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
　　Today it is made with milk and self-raising flour. Salt is optional.
　　BUSH DAMPER
　　3 cups of self-raising flour
　　1/2 teaspoon salt (optional)
　　3 tablespoons butter
　　1/2 cup milk
　　1/2 cup water
　　Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
　　Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
　　Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
　　With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
　　Brush top of dough with milk.
　　Sift a little extra flour over dough.
　　Bake in a hot oven for 10 minutes, or until golden brown.
　　Reduce heat to moderate and bake another 20 minutes.
　　Best eaten the day it is made.
　　Lamingtons
　　Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.
　　SPONGE CAKE
　　3 eggs
　　1/2 cup castor sugar
　　3/4 cup self-raising flour
　　1/4 cup cornflour
　　15g (1/2oz) butter
　　3 tablespoons hot water
　　Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
　　Fold in sifted SR flour and cornflour, then combined water and butter.
　　Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).
　　Bake in moderate oven approximately 30 mins.
　　Let cake stand in pan for 5 min before turning out onto wire rack.
　　CHOCOLATE ICING
　　3 cups desiccated coconut
　　500g (1lb) icing sugar
　　1/3 cup cocoa
　　(extra cocoa can be added, according to taste)
　　15g (1/2oz) butter
　　1/2 cup milk
　　Sift icing sugar and cocoa into heatproof bowl.
　　Stir in butter and milk.
　　Stir over a pan of hot water until icing is smooth and glossy.
　　Trim brown top and sides from cake.
　　Cut into 16 even pieces.
　　Holding each piece on a fork, dip each cake into icing.
　　Hold over bowl a few minutes to drain off excess chocolate.
　　Toss in coconut or sprinkle to coat.
　　Place on oven tray to set.
　　(Cake is easier to handle if made the day before.
　　Sponge cake or butter cake may be used.
　　May be filled with jam and cream.)
　　BARON LAMINGTON
　　Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.
　　Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.
　　Another theory is that they were named after Lady Lamington, the wife of the Governor.
　　Pavlova
　　In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.
　　TRADITIONAL PAVLOVA
　　4-6 egg whites
　　pinch salt
　　8oz castor sugar/sugar (equal parts)
　　1 teaspoon white vinegar
　　1/2 teaspoon vanilla essence
　　2 level teaspoons cornflour
　　(Please note the following equivalents:
　　castor sugar or fine/super fine sugar
　　corn flour or cornstarch)
　　Preheat oven to 400F(200C).
　　Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
　　Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
　　Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
　　Lightly fold in cornflour.
　　Pile mixture into circular shape, making hollow in centre for filling.
　　(Mixture will swell during cooking)
　　Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
　　Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
　　(Fan forced oven: temperature and time needs to be adjusted accordingly.)
　　Turn oven off, leave pavlova in oven until cool.
　　Top with whipped cream and decorate with fruit as desired.
　　VEGEMITE
　　As Australian* as the Sydney Opera House or the Harbour Bridge. A thick dark spread used on toast or bread, or flavouring in soups and casseroles, and loved by Aussies since the early 1920s.
　　This Australian icon was developed in 1922 by Australian food technologist, Cyril P Callister, and marketed by a Melbourne businessman, Fred Walker. Made from the yeast left-overs of the beer making process, it became one of the positive side effects of the Australian brewing industry of the 1920s.
　　Vegemite's reputation for nutrition was boosted when infant welfare centres recommended its use for toddlers to receive their quota of vitamins B1, B2 and Niacin, but the manufacturers failed to mention that it also contained 10% salt, and so in its early days it was marketed as 'health' food. It has since had its salt levels reduced, so it conforms to health considerations.
　　(* Vegemite is made in Australia by Kraft Foods. In 1988 Kraft Inc was acquired by Philip Morris Companies Inc. So whilst it is manufactured by an American owned company, it is recognised as an Australian icon.)