Multicultural Recipe - Liverpool City Council

Multicultural
Recipe
AND FACTS BOOKLET
Contents
Page
Mayor’s Message
2
Multicultural Recipes
AFRICA
ASIA
AUSTRALIA
EUROPE
MIDDLE EAST
SOUTH AMERICA
3-9
10-26
27-30
31-43
44-57
58-63
Conversion chart
64
1
Mayor’s Message
Take your tastebuds on a journey around the globe
with Liverpool City Council’s first Multicultural Recipe
and Facts Booklet, a Harmony Day 2009 initiative.
This booklet has been developed by Council in
partnership with the Liverpool Migrant Resource
Centre, Mission Australia, Aboriginal Community
Health Services, Green Valley Local Area Command,
The Hub and Liverpool Youth Council.
It is also the result of contributions from Council staff,
local agencies and members of the Liverpool
community and I thank you for your involvement in this project.
Liverpool prides itself on being a diverse and harmonious community, with
more than 157 different birthplaces represented and 46 per cent of the
population speaking a language other than English at home.
This incredible diversity makes Liverpool a unique, vibrant and
cosmopolitan city.
Council is committed to servicing its diverse community with 18 language
aides covering 12 common community languages, and a Discovery Tour
Program designed to familiarise newly arrived migrants and refugees on
Council services.
The launch of this Multicultural Recipe and Facts Booklet on Harmony Day is
a reminder to us all that regardless of race, religion or ethnicity – we are
one.
I trust you enjoy the variety of delicious cuisines and useful information
found in this booklet. It’s sure to have pride of place in my kitchen.
Bon appétit!
Mayor Wendy Waller
Liverpool City Council
2
AFRICA
3
Herbed Hummus – Egypt
A tasty variation on classic hummus. Good as a dip for pita chips or veggies.
Makes 2 cups
Ingredients
½ cup fresh parsley leaves
⅓ cup fresh basil leaves
2 tablespoons grated fresh Parmesan cheese
1 tablespoon pignola nuts (pine nuts)
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste)
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 (15 ounce) can cannellini beans, or other white beans, drained
2 garlic cloves
Method
1.
2.
Place all ingredients in a food processor.
Process until smooth, scraping the sides of the bowl occasionally.
4
Koshary Pasta – Egypt
This meatless dish layers common grains, such as rice, lentils and pasta
with a tomato-cinnamon flavored sauce.
Ingredients
2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon ground cumin, divided
½ teaspoon garlic powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
½ cup water
1 ½ tablespoons sugar
¾ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon crushed red pepper
3 medium yellow squash, cut into ½ inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*
Method
1. Combine rice and pasta; spoon in bottom of shallow serving dish. Keep
warm.
2. Whisk together vinegar, ½ teaspoon cumin and garlic powder in a
medium bowl. Add cooked lentils and stir to combine. Spoon over rice
and pasta.
3. Combine tomatoes, water, sugar, cinnamon, salt, remaining ½ teaspoon
cumin and red pepper in a medium saucepan.
4. Cook over medium heat about five minutes or until heated through,
stirring occasionally.
5. Stir in squash.
6. Spoon tomato mixture over lentil layer.
7. Partially stir tomato mixture into other layers, but do not completely
combine all layers.
5
8. If desired, prepare crisp-brown onions as directed below and add as a
topping.
*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring
frequently, until brown and slightly crispy, about 10 minutes.
Liverpool is one of the most culturally and linguistically
diverse (CALD) communities in Australia. As at the 2006
ABS Census, people born overseas constituted 38 per
cent of the population of Liverpool and 46 per cent of
the population spoke a language other than English at
home. The number of indigenous people in Liverpool
stands at 1.3 per cent of the overall population.
6
Prawn Curry – India/ South Africa
Ingredients
500g uncooked prawns
1 onion, cut in quarters, then sliced
1½ teaspoons minced garlic
¼ teaspoon tumeric
1 teaspoon red chilli powder
½ small can tomato paste
1 can crushed canned tomatoes
2 tablespoons coriander
Oil to cook
Method
1.
2.
3.
4.
Heat oil in a medium saucepan. When hot, cook onions until golden.
Add minced garlic and stir.
Add tumeric and chilli powder - stir
Add tomato paste, stir and then add canned tomatoes. Cook for 10
mins.
5. Add the prawns and simmer until cooked. Add coriander at the last
minute, just before serving.
6. Serve with rice.
7
Beef or Lamb Damaa – Sudan
Ingredients
500g diced beef or lamb
1 large onion and tomato
½ cup tomato sauce
4 tablespoons vegetable oil
2 garlic gloves
¼ cup capsicum
¼ cup parsley
Salt and spices (coriander, pepper, cinnamon, cumin)
Method
1. Chop onion into small pieces and fry in the vegetable oil until brown.
2. Add the diced beef or lamb, tomato and capsicum.
3. Season to taste with salt and spices then cover with water and leave to
cook over medium heat.
4. After 10-15 minutes add tomato sauce.
5. Cook covered until the meat is tender, then add crushed garlic gloves
and ¼ cup of chopped parsley.
6. Stir and simmer for two minutes.
7. Serve with cooked rice and vegetable salad.
8
Eggplant Salad – Sudan
Ingredients
1 kg eggplant
1 cup yoghurt
½ cup tahine (crushed sesame seeds)
3 tablespoons peanut butter (if desired)
1 cup capsicum
1 cup chopped parsley
Vegetable oil
Salt and spices (pepper, coriander, cumin)
2 garlic cloves
Method
1. Peel off eggplant skin and put half kilo in a large pot, cover with water
and bring to the boil for 10-15 minutes.
2. Strain excess liquid and put aside.
3. Meanwhile, fry the other half in vegetable oil until brown.
4. Combine the two halves together and crush to make a soft mixture.
5. Add yoghurt, tahine, peanut butter, capsicum, parsley, crushed garlic
gloves and season to taste with salt and spices.
6. Mix well and serve with other dishes.
9
ASIA
10
Stir Fried Shrimps with Cashews – China
SERVES 4-6
Ingredients
1 lb small shrimps, shelled
1 tbsp rice wine or dry sherry
1 egg white, lightly beaten
1 ½ tbsp cornstarch
Salt and pepper to taste
½ tsp ground ginger
¼ cup vegetable oil
¼ cup cashew nuts, unsalted
1-2 inch fresh ginger root, peeled and finely chopped
4 scallions, finely chopped
3 oz canned bamboo shoots, drained and finely chopped
Method
1. Put the shrimps in a bowl. Combine half the wine, egg white, 1 tbsp
cornstarch, seasoning and ground ginger until the mixture forms a
smooth batter over the shrimps and toss gently to coat them
thoroughly. Set aside to marinate for 30 minutes.
2. Heat oil in wok. Add cashews and fry, turning occasionally for five
minutes until they are deep golden.
3. Push them to the side of wok and add shrimps. Stir fry for three minutes
or until they are crisp.
4. Stir in the remaining ingredients except the remaining wine and
cornstarch.
5. Stir the cashews back into the shrimp mixture. Cook until the sauce
thickens.
11
Chicken Herbal Soup (Microwave) – China
SERVES 4
Ingredients
650ml water
250g chicken pieces (skin removed)
20g yoke chook
20g wai san
16g dates (seed removed)
10g kei chi (wolfberry fruits)
10g tong sam
Method
1. Place all ingredients in a deep microwave safe casserole dish
2. Cook covered on high for 15-17 minutes and medium for 40-45 minutes
until soup is cooked.
Community harmony is about acknowledging the
contributions that diversity has made to all aspects of
our community life. One of the main indicators of
harmony in Liverpool is the rich diversity of cultural,
religious and language groups that work and live in the
area.
12
Goi Cuon (Prawn Rice Paper Rolls) –
Vietnam
SERVES 8
Preparation Time: 30 minutes
Ingredients:
50g rice vermicelli noodles
16 round (22cm diameter) rice paper sheets
32 (about 1kg) cooked prawns, peeled, deveined
55g (• cup) unsalted roasted peanuts, coarsely chopped
55g (1 cup) trimmed bean sprouts
½ cup pickled carrot (see related recipes - Sa lach dia)
½ cup pickled cucumber (see related recipes - Sa lach dia)
16 fresh mint leaves
16 fresh coriander sprigs
16 fresh garlic chives, cut into 10cm lengths
Nuoc leo (peanut sauce) and nuoc cham (dipping sauce), to serve (see
related recipes)
Method:
1. Place the noodles in a heatproof bowl and cover with boiling water. Set
aside for five minutes to soften. Drain.
2. Soak one rice paper sheet in warm water for 30 seconds or until soft
(don't soak the sheet for too long or it will tear). Drain on paper towel.
Place on a clean work surface.
3. Place two prawns along centre of sheet. Add a little of the noodles,
peanuts, bean sprouts, carrot and cucumber. Top with one mint leaf and
one coriander sprig. Fold in ends and top with one garlic chive. Roll up
firmly to enclose filling. Repeat to make 16 rice paper rolls.
4. Serve with nuoc leo (peanut sauce) and nuoc cham (dipping sauce). See
related recipes.
13
Tip:
Prepare this recipe to the end of Step 2 up to three hours ahead. Cover
and place in the fridge. Continue from Step 3 just before serving.
People of Liverpool come from 157 different
birthplaces. Top 10 countries of birth other than
Australia are Fiji, Vietnam, Iraq, Lebanon, Philippines,
UK, Italy, India, Croatia and China.
14
Goi ga (Chicken and Cabbage Salad) –
Vietnam
SERVES 8
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Ingredients
2 (about 250g each) single chicken breast fillets
¼ savoy cabbage, finely shredded
110g (2 cups) bean sprouts
1 carrot, peeled, cut into thin matchsticks
½ cup fresh Vietnamese mint leaves
½ cup fresh coriander leaves
55g (• cup) unsalted roasted peanuts, coarsely chopped
Dressing
60ml (¼ cup) fresh lime juice
2 tablespoons finely chopped palm sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
4 green shallots, ends trimmed, thinly sliced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped
Method
1. To make the dressing, combine the lime juice, palm sugar, fish sauce,
vinegar, shallots, chilli and garlic in a screw-top jar. Shake until well
combined.
15
2. Place the chicken in a large frying pan and cover with cold water.
Season with salt and pepper. Place over high heat and bring to a
simmer. Reduce heat to low and simmer for 10 minutes or until chicken
is just cooked through. Remove from heat and set aside in pan for 15
minutes to cool. Use a slotted spoon to transfer the chicken to a
heatproof bowl. Cover with plastic wrap and place in fridge for two
hours to chill.
3. Finely shred the chicken and place in a large bowl. Add the cabbage,
bean sprouts, carrot, mint, coriander and half the peanuts.
4. Drizzle over the dressing and toss to combine. Place in a serving bowl
and sprinkle with the remaining peanuts to serve.
Pinakbet (Sour Vegetables) – Philippines
Ingredients
6 small oriental eggplants
2 small bitter melons (ampalaya)
12 small okra
5 snake beans, cut into 5cm (2 inch) lengths
2 ripe tomatoes, quartered
3 thick slices ginger
1 medium onion, sliced
2 tablespoons bagoong or fish sauce
4 cloves garlic, chopped
2 tablespoons pork drippings (oil)
Salt and pepper to taste
Method
1. Cut the eggplants and melons into small pieces, sprinkle with salt and
leave for 15 minutes, then rinse.
2. Place all ingredients, except garlic and oil, in a casserole with little
water and simmer gently for 30 minutes.
3. Add more warm water from time to time and shake the pan to prevent
the vegetables from sticking.
16
4. Fry the garlic until golden in oil and stir into the dish.
5. Season with salt and pepper, if desired.
Beef Curry – India
Ingredients
1 ½ kg beef bones (diced)
2 tomatoes (chopped)
Paste
Cut into small pieces and blend
1 onion
6 cloves of garlic
6 slices ginger
1 onion
1 teaspoon salt
1 cinnamon stick
5 cardamon pods (crushed)
¼ cooking oil
2 tablespoons natural yogurt
½ cup water
½ teaspoons turmeric powder
½ teaspoon chilli powder
¼ teaspoon cumin powder
¼ teaspoon coriander powder
(Or buy a curry powder pack and add two teaspoons)
Marinade
Beef, yogurt, all spices and paste, salt (as much as desired), two
tablespoons oil, cinnamon and cardamon powder. If possible, marinate and
put it in the fridge overnight.
Cooking time
30 minutes
17
Method
1. Heat four tablespoons oil in a pan.
2. Fry onion slices until golden brown.
3. Add marinated meat, cook over medium heat for 15-20 minutes,
stirring until brown.
4. Add tomato pieces and cook for another 3-5 minutes over medium heat
and add ½ teaspoon water and cook a further five minutes until the
mixture thickens.
5. Leave curry for five minutes to settle before serving with basmati rice
or Lebanese bread and salad.
Other than English, 147 different languages are spoken
in Liverpool. Top 10 languages spoken at home are
Arabic, Vietnamese, Hindi, Italian, Spanish, Serbian,
Chinese, Greek, Tagalog and Macedonian.
18
Pikelets – Fiji
Ingredients
1 egg
¼ cup sugar
¼ cup milk
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 oz butter, melted
Method
1. Beat the egg and sugar until thick.
2. Add with the milk to the sifted flour, salt and baking powder.
3. Add the melted butter, mix until smooth and drop by spoon on a
greased hot griddle.
19
Horse D’Oeuvre of beef on prawn crisps –
Vietnam
Ingredients
4 large dried prawn crisps
Deep-frying oil
100g rump fillet steak
1 tablespoon fish sauce
1 teaspoon finely chopped garlic
1 ½ teaspoon finely chopped lemon grass
1 tablespoon sesame oil
1 oz dried rice vermicelli, soaked in cold water
2 tablespoons roasted peanuts, chopped
Small piece red chilli, chopped
24 fresh coriander leaves
Method
1. Heat the oil almost to smoking point, drop in six prawn crisps and fry
until expanded, for about five seconds, then remove.
2. Fry the remainder in batches, drain well and set aside.
3. Thinly slice the meat and season with the fish sauce, pepper, garlic and
lemon grass.
4. Heat the sesame oil in another pan and fry the meat on high heat until
lightly cooked.
5. Drain the vermicelli well and cut into 24 small portions.
6. Arrange pieces of beef and vermicelli on each crisp and garnish with
peanuts, chilli and a coriander leaf.
7. Serve at once.
20
Guya Tiaq Paad Thai – Thailand
Ingredients
325g fresh flat rice noodles
175g fresh shrimps
12g roasted pork
50g bean sprouts
2 fresh red chillies
2 shallots
50ml fish sauce
25g sugar
25ml tamarind water
1 tsp lime juice
50ml cooking oil
25 ml light soya sauce
Freshly ground black pepper
Shredded fresh red chilli
Method
1.
2.
3.
4.
5.
6.
7.
8.
Cut the noodles into strips about, 6cm wide. (If using dried noodles,
already cut, use only 225g and soak in warm water until soft).
Shell and de-vein the shrimps, then cut in half lengthways.
Shred the pork and trim the bean sprouts.
Place the chillies, shallots, fish sauce and sugar in a mortar and pound,
then add the tamarind water and lime juice, mix well and, continue to
pound until smooth.
Heat the oil in a wok until very hot, then add the spice-paste and stirfry until there is a fragrant aroma.
Add the shrimps and stir to ensure they are evenly coated with the
paste.
Add the noodles, season with soya sauce and freshly ground black
pepper and, if necessary, add a little water.
Stir-fry for 2-3 minutes, then add the pork and bean sprouts and toss
until well mixed.
21
9.
Continue cooking for a further two minutes, then transfer to a serving
dish and garnish with shredded red chilli.
Liverpool’s people are as diverse in their religion as
they are in their country of birth and languages they
speak. According to the Census, over 83 per cent of the
population nominated a religion. The dominant religions
in the Liverpool Local Government Area include Catholic
(34 per cent), followed by Anglican (12 per cent), Islam
(8.4 per cent), Orthodox (7.8 per cent), Buddhism (5.6
per cent) and Hinduism (3.9 per cent). Of the total
population, almost 7 per cent said they had no religion.
22
Fried Rice – China
Ingredients:
1 ½ cup raw rice
3 eggs
1 tablespoon water
2 tablespoons oil
6 shallots cut into 1cm pieces
2 tablespoons soy sauce
Method
1.
2.
3.
4.
Wash rice in cold water until water runs clear.
Place rice in saucepan and cover with water to 2.5cm above rice level.
Bring to the boil.
Reduce heat to medium and continue cooking, uncovered, until water
evaporates. Place lid on saucepan and continue cooking for seven
minutes on low heat.
5. Do not stir or lift lid during last seven minutes of cooking.
6. Separate the grains of rice with chopsticks or fork.
7. Lightly beat the eggs and water.
8. Heat the oil in a wok.
9. Add the shallots and stir fry for 30 seconds.
10. Add the rice and stir fry until heated through and each grain is coated
with oil.
11. Pour in egg mixture and continue stirring until the egg is nearly set.
12. Add soy sauce and stir until well combined.
13. Serve immediately.
23
Fish Amok – Cambodian
Ingredients
4 large fish fillets
2 cups coconut cream
2 cups cabbage or spinach
1 tablespoon lemongrass, minced
1 tablespoon galangal, or ginger minced
1 teaspoon turmeric (fresh or powdered)
4 large kaffir lime leaves
4 cloves garlic, minced
2 large eggs, beaten
1 teaspoon salt
1 teaspoon sugar
2 teaspoon fish sauce
1 teaspoon shrimp paste
2 teaspoons dry red pepper paste
Method
1. Mix the lemongrass, galangal, turmeric, garlic, salt, sugar, fish sauce,
shrimp paste and red pepper paste together and set to one side.
2. Chop the fish into bite sized pieces and cover in above mixture. Add
eggs to fish and stir until covered.
3. Line bowl with cabbage or spinach and add fish mixture.
4. Place bowl in pan covered in water and cook in hot oven for about 10
minutes (until fish is firm and cooked). The bowl can also be placed in a
large steamer to cook.
5. Top with coconut cream and kaffir lime leaves and steam for another 10
minutes.
6. Serve with steamed rice.
24
Korko Veggie Soup – Cambodia
Ingredients
2 cups roughly cut pumpkin
1 cup cabbage, sliced
2 medium sized carrots, sliced
1 large eggplant
20 large long beans, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 cup in-season vegetables (spinach, capsicum, broccoli etc)
5 cups vegetable stock (or substitute chicken stock)
¼ cup rice flour
2 tablespoons vegetable oil
1 teaspoon galangal or substitute ginger
½ teaspoon turmeric
1 tablespoon fish sauce
1 teaspoon sugar
½ teaspoon pepper
1 stalk lemon grass
Method
1.
2.
3.
4.
5.
6.
7.
Pan fry pumpkin, garlic and onion for about eight minutes, until just
soft. Add eggplant and cook for a further two minutes.
Finely chop and pound the lemon grass and galangal (ginger) into a
paste.
Combine pepper, lemon grass, turmeric, fish sauce, sugar and galangal.
Place all cooked and raw vegetables, spice mix and stock into large
deep pot.
Cook on high heat for about 15 minutes until vegetables are just
cooked.
Taste and add more salt/ chilli if desired.
Add rice flour and stir for no more than two minutes until soup
thickens.
25
8.
Remove from heat and place into serving dishes and serve
immediately.
Australian laws make it illegal for people to engage in
racist activity or to encourage, incite or permit racist
acts to occur and are aimed at protecting individuals
who make complaints about racism. Australia is also a
party to a number of international conventions and
declarations which impose obligations in regard to
racism and racial discrimination when ratified in
Australian law.
26
AUSTRALIA
27
Lamingtons – Australia
Ingredients
6 eggs
2/3 cup caster sugar
⅓ cup cornflour
½ cup plain flour
⅓ cup self-raising flour
2 cups (180g) coconut
Icing
4 cups icing sugar
½ cup cocoa
15g butter, melted
2/3 cup milk
Method
1. Grease 23cm square slab pan.
2. Beat eggs in medium bowl with electric mixture about 10 minutes or
until thick and creamy.
3. Gradually beat in sugar, dissolving after additions.
4. Fold in triple-sifted flours.
5. Spread mixture into prepared pan, bake in moderate oven about 30
minutes.
6. Turn cake onto wire rack to cool.
7. Cut cake into 16 squares, dip squares in icing, drain off excess icing, toss
sugar in coconut.
8. Place lamingtons on wire rack to set.
Icing
1. Sift icing sugar and coca into heatproof bowl, stir in butter and milk.
2. Stir icing over pan of simmering water until it is of a coating
consistency.
28
Anzac Biscuits – Australia
1 cup rolled oats
1 cup plain flour
1 cup sugar
¾ cup coconut
125g butter
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
Method
1.
2.
3.
4.
5.
6.
Combine oats, sifted flour, sugar and coconut in large bowl.
Combine butter and golden syrup in pan, stir over low heat until butter
is melted.
Combine soda and water, add to butter mixture, stir into dry
ingredients while mixture is warm.
Place three level teaspoon portions of mixture about 4cm apart on
greased oven trays, press down lightly.
Bake in slow oven about 20 minutes or until golden brown.
Loosen biscuits while warm, cool on trays.
New and emerging communities lack an earlier
generation of settlers in Australia, and don’t have
established networks and support structures and have
difficulty accessing government services.
29
Kangaroo Stew – Australia
Ingredients
600 grams kangaroo meat, diced
3 potatoes, diced
1 ½ large onions, diced
3 carrots, diced
2 garlic cloves
3 tablespoons oyster sauce
3 tablespoons tomato sauce
3 beef stock cubes
3 ½ cups water
Cornflour to thicken
Method
1.
2.
3.
4.
5.
6.
7.
8.
Put beef stock cubes in water and mix well.
Put the kangaroo pieces in a pot with the lid on, cook in own juice on
moderate heat until the meat is soft (about 45 minutes).
Add potatoes, carrots, onions and pumpkin.
Add tomato sauce, oyster sauce and beef stock. Mix together and add
water to cover the meat.
Simmer for 10–15 minutes.
Mix a little cornflour with water to make a paste and add to the pot.
Cook for a further 10–15 minutes.
Continue cooking until meat and vegetables are tender.
Serve with rice, pasta or bread.
30
EUROPE
31
Torte – Serbia
Ingredients
10 eggs, separated
1 ¾ cups sugar (divided use)
¼ cup zwieback crumbs or bread crumbs
1 tsp grated lemon rind
¼ cup lemon juice
½ lb blanched almonds, ground finely
3 oz unsweetened chocolate, melted
½ lb soft butter
¼ cup sliced toasted almonds
Method
1. Preheat the oven to 350 degrees Fahrenheit. Beat the egg whites until
stiff and gradually beat in one cup of the sugar.
2. Fold in the crumbs, lemon rind and lemon juice.
3. Fold in the ground almonds and divide the mixture among four greased
nine inch layer pans, lined on the bottom with parchment paper or
unglazed brown paper.
4. Bake 15-20 minutes, or until layers are faintly browned.
5. Cool on a rack.
6. Beat the egg yolks lightly.
7. Place the yolks and the remaining sugar in the top of a double boiler
and cook over hot water until sugar dissolves and mixture thickens.
8. Do not allow mixture to boil as it will curdle.
9. Remove from the hot water, beat in the chocolate and gradually beat in
the butter.
10. Refrigerate until mixture is spreading consistency.
11. Use to fill and frost the layers.
12. Garnish with the sliced almonds.
13. Refrigerate until firm.
32
Liverpool is the seventh largest Local Government Area
(LGA) in Australia and the third highest LGA in NSW to
have received refugees and humanitarian entrants. The
largest population of refugees are from Iraq, Serbia,
Croatia and Bosnia and Herzegovina, as well as smaller
numbers from Sudan, Afghanistan, Sierra Leone and
those who speak Kurdish, Assyrian and many others.
Bosnian Pot – Bosnia and Herzegovina
Ingredients
1.5 kg of beef meet (no bones)
1.20 kg potatoes
½ kg green peppers
300 grams carrots
200 grams parsley root
200 grams tomatoes
200 grams onions
2 pieces of garlic
2 dcl oil
1 dcl vinegar
Salt
Pepper
Few bay leaves
1 tablespoon red powder paprika
½ litre warm water
Method
1.
2.
3.
4.
Cut the meat and vegetables into pieces
Put layers of vegetables and meat into the one pot
Add oil, vinegar, spices, and water
Cover and bake in the oven at 250 degrees or until tender.
33
White Bean and Tuna Salad - Italy
SERVES 4-6
Ingredients
4 cups cooked cannellini beans (see note below)
2 (6 oz.) cans oil packed tuna
1 small onion, thinly sliced
2 stalks celery, chopped
½ cup pitted and sliced black olives
Dressing
Juice of two medium lemons
½ cup olive oil
Salt and pepper
¼ cup fresh parsley, chopped
Method
1. Mix together the dressing ingredients.
2. Place the beans, onion, celery and olives in a bowl.
3. Drain the tuna and lightly crumble it into the bowl with the beans. Pour
the dressing over the beans mixture and toss, being careful not to break
up the tuna too much.
4. Place on individual plates and serve.
Tip
Buy loose dried beans from a busy market with a steady turnover. If buying
packaged beans check for the expiry date, and don't buy any that have
expired. Once home, transfer beans to a glass jar with a couple of chilli
peppers in it which will help prevent bug invasion. If you need the beans
the same day and don't have the time to soak them overnight, try the quick
soak method. To do this, place the beans in a pot with four times the
amount of cold water. Bring the water to a boil, reduce the heat and
simmer for 10 minutes. Next remove the beans from the heat, and cover.
Let sit for one hour.
34
Spaghetti Bolognaise – Italy
SERVES 8
Ingredients
1 tablespoon olive oil
2 large chopped onions
3 large garlic cloves, crushed
100g chopped pancetta
2 cups beef stock
1 cup red wine
3 x 400g cans diced tomatoes
¼ cup tomato paste
500g spaghetti
Method
1. Heat 1 tablespoon olive oil in a saucepan over a medium heat and cook
two large chopped onions, 3 large garlic cloves, crushed, and 100g
chopped pancetta for 4-5 mins. Increase heat to high, gradually add 1kg
beef mince and cook until well browned.
2. Add two cups beef stock, one cup red wine, 3 x 400g cans diced
tomatoes and ¼ cup tomato paste. Bring to the boil, then reduce the
heat to low and simmer partially covered for 1 ½ hours, stirring
occasionally. Season with salt and pepper.
3. Cook 500g spaghetti in boiling, salted water until al dente. Drain. Serve
half the bolognaise with the pasta and freeze the remaining sauce for
later. Serve with grated parmesan, if desired.
35
Potato Salad – Germany
Ingredients
5 potatoes, boiled in skin
2 dill pickles, diced
1 carrot, diced
1 onion, diced
3 boiled eggs, diced
200 ml cream (a generous ¾ cup)
1 tablespoon mustard
1 stock cube
Method
1.
2.
3.
4.
Peel boiled potatoes and chop into cubes. Add pickles, carrot, onion
and eggs. Mix to combine.
For the mayonnaise, beat cream in a pan, but do not boil. Add mustard
and stock cube to taste.
Pour over salad and mix well.
Can be served warm or cold.
36
Potatoes baked with Eggs and Cream – Italy
Ingredients
2 tablespoons butter, melted
3 cups cooked potatoes, diced
Salt and pepper
2 eggs, beaten
1 cup sour cream
2 tablespoons chopped chives or spring onions
Method
1.
2.
3.
4.
5.
Preheat oven to 350°Farenheit.
Pour butter into the bottom of an oven proof casserole dish.
Add potatoes and season with salt and pepper.
Mix eggs and sour cream together and pour over potatoes.
Top with chives, cover and bake for one hour.
37
Hunters Stew (Bigos) - Poland
SERVES 8
Ingredients
50g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300ml strong beef stock
250g smoked sausage
5-6 pork ribs
Salt and pepper
Method
1. Melt butter in a saucepan and fry the onions until golden.
2. Rinse the sauerkraut in cold water, drain thoroughly and mix with the
onions.
3. Add the tomatoes.
4. Chop the cabbage finely and mix in.
5. Add the stock, stirring well, and then the pork ribs.
6. Slice the sausage and add into the stew.
7. Allow to simmer on low heat for one hour.
8. Season to taste.
9. Remove from heat and leave covered for 24 hours.
10. Refrigerate and reheat before serving.
38
Stuffed eggplants – Greece
Ingredients
6-7 medium size eggplants (round or elongated)
60 grams hard tack
70 grams grated cheese (mizthithra or feta preferred)
250 grams fresh tomato juice
4 spoons parsley
2 eggs, beaten
Salt
Pepper
Pinch of sugar
70-100ml olive oil
METHOD
1.
2.
3.
4.
5.
6.
7.
8.
Rinse the eggplants and boil them in salted water for 15 minutes. Let
them cool.
Then, using the appropriate kitchen tool, remove the inner part
carefully. Keep half of the inner part (kernel) of the eggplant and cut it
in pieces.
Mix it with the hard tack, the parsley, the cheese, the eggs, half of the
tomato juice and some oil.
Season with salt and pepper and mix well. Before stuffing the
eggplants, season them inside with some salt, pepper and sugar.
Stuff the eggplants with the mixture.
Place them in a heat proof pan and pour over the remaining olive oil,
tomato juice and the sugar.
Spread some extra hard tack and cheese on top and bake at 180C for
45 minutes.
Remove from heat and let the eggplants cool in order for all the juice
to evaporate.
39
Empanadas - Spain
Ingredients
500g beef mince
1 tablespoon olive oil
1 medium onion, chopped
1 egg beaten
Ready made puff pastry sheets
White sauce
60g butter
⅓ cup plain flour
1½ cups milk
¾ cup grated cheese
Pinch nutmeg
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Heat olive oil in large saucepan, cook onion until soft. Add beef,
stirring until brown. Drain away excess fat from pan. Allow meat
mixture to cool.
Melt butter in a small saucepan, add flour stirring over heat until
mixture bubbles and thickens.
Remove from heat, gradually stir in milk. Return to heat and continue
cooking until mixture boils and thickens.
Remove from heat, stir in cheese and nutmeg. Stir cheese sauce
into meat mixture.
Preheat oven to 180˚C.
Place baking paper on large oven tray.
Cut sheet of pastry into four squares. Use about four or five pastry
sheets (depends on how much meat you use).
Place tablespoon of meat mixture on centre of pastry square. Fold
pastry over to enclose meat filling. Press edges together with fork to
seal.
Place empanadas on tray and brush with beaten egg. Fork holes on
top.
40
10. Bake for 20 minutes or until golden brown.
11. Enjoy! Can be eaten hot or cold.
Optional: Add bacon, black olives, boiled egg or whatever you like to the
meat mixture!
A refugee is a person who has been forced against their
will to leave their own country from fear of persecution
due to their race, political or religious beliefs,
nationality or membership of a particular social group
or political opinion. Refugees cannot return to their
home unless the conditions that forced them to leave
are changed for the better.
41
Csipetke (Dumplings) – Hungary
These dumplings are designed to be served with goulash but can be used
with any stew. They come from the Dumpling Cookbook. Kids enjoy helping
with these.
Ingredients
3 ½ cups all purpose flour
1 tablespoon salt
2 eggs
Approximately 1.3 cups water
Method
1. Mix the flour, salt and eggs together and add just enough water to form
a firm dough.
2. Knead the dough for about five minutes.
3. Roll the dough out to the thickness of half inch and cut into half inch
wide stripes.
4. Pinch off small pieces, each about the size of a bean, and shape the
pieces into tiny balls.
5. Cook the csipetke in a large pot of boiling water for about five minutes
until they float to the surface or drop them directly into the stew.
42
Beef Stroganoff - Russia
Ingredients
1 kg beef (boneless)
4 tablespoons flour
4 tablespoons tomato paste
150 grams sour cream
2 cups broth
1 tablespoon flour pounded with butter
1 onion
Salt and pepper to taste
Method
1. Slice beef across grains into very thin strips and toss the strips a little.
Combine flour and salt and pepper to taste.
2. Add beef strips and combine to coat evenly.
3. Stew chopped onion in the pan until tender, and then add the beef to it.
4. Fry on high heat until the meat is lightly browned.
Sauce
1. Fry 1 tablespoon flour in butter for few minutes.
2. Add sour cream, tomato paste, and salt.
3. Dissolve it in broth and cook for a while.
4. Pour the sauce over the beef and stew on low heat for 15-20 minutes.
5. Don't bring the sauce to a boil.
Serve with fried potatoes.
43
MIDDLE EAST
44
Red Lentil Soup - Iraq
Ingredients
1 tablespoon olive or vegetable oil
½ onion, diced
½ packet of red lentils
2–3 tablespoons tomato paste
1 tablespoon curry powder
Ground black pepper
Hot chilli powder (optional)
Salt
Lemon wedges and Lebanese bread to serve
Method
1. Heat oil in saucepan.
2. Lightly fry onion.
3. Add curry powder, pepper to taste and mix.
4. Add tomato paste and stir.
5. Add ½ cup hot water and stir.
6. Add 1 cup boiling water and lentils.
7. Boil lentils for 3–5 minutes.
8. Add two more cups of water.
9. Reduce to low heat and cook for 10 minutes.
10. Add salt and chilli powder to taste (lentils like a lot of salt).
11. Add water as needed.
12. Soup will be ready when lentils have lost shape and become a thick
soup consistency.
13. Serve with fresh lemon wedges and Lebanese bread.
45
Biryani – Vegetarian style (yellow rice) Iraq
Ingredients
1 potato, cubed
1 tablespoon olive or vegetable oil
3 cups of Basmati rice
1–2 cups of frozen corn/peas mix
1 tablespoon turmeric (some recipes use saffron or curry powder)
1 teaspoon of Garam Marsala
Ground black pepper
Salt
Slivered almonds
Sultanas
Traditionally, this dish is a full meal with meatballs, chicken pieces and
lamb pieces cooked on a traditional Middle Eastern mankal. The vegetarian
version is quick and easy and makes a fantastic side dish.
Method
1.
2.
3.
4.
5.
6.
Heat a small amount of oil in a frypan.
Add potatoes and black pepper, and fry until cooked. Put aside.
Soak rice to remove starch and drain water.
Heat oil in saucepan on a high heat.
Add rice and mix.
Add turmeric and garam marsala and mix. The longer you mix the rice
in oil at this stage, the nicer it will turn out.
7. Add water so that it just covers the rice and cook for about 2-3 minutes.
8. Reduce to a low-medium heat. Do not mix at this stage.
9. When holes appear in the rice, add frozen peas and corn, potatoes and
mix. At this stage, you can add anything you want to the rice such as
pre-cooked mushrooms or beans or any pre-cooked meat.
10. Add salt and mix.
46
11. Add more water so that it is an inch above the rice. The water will
evaporate as the rice cooks. Cook like this for about 10-15 minutes,
adding small amounts of water to keep rice from drying.
12. While rice is cooking, heat sultanas, followed by almonds with a tiny
amount of oil.
13. Once rice is cooked, you are ready to serve.
14. Serve with almonds and sultanas on a side dish which people can put
on top according to their taste.
Refugees come from many countries, including
Afghanistan, Chad, Sudan, Horn of Africa, Somalia,
Central Africa, Colombia, the Balkans, Iraq, Iran, Sri
Lanka, West Africa, Vietnam, Bhutan, Tibet and some
parts of Europe.
47
Aash-e Reshteh (Soup) - Iran
Serves 4
Ingredients
400 grams reshteh (reshteh is similar to spaghetti in shape and can be
purchased at stores selling Iranian produce)
1 kg mixed herbs (parsley, spinach, dill, coriander, and spring onion)
150 grams chickpeas
150 grams black-eye beans
150 grams lentils
200 grams of fresh mint (or 4 spoons dried mint)
4 medium onions
2 glasses kashk (kashk is thick whey and can be purchased at stores selling
Iranian produce)
2 spoons flour
Cooking oil
Salt
Black pepper
Directions
1. Soak chickpeas, black eye beans and lentils in warm water for about
two hours.
2. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of
the fried onions for later use.
3. Add chickpeas, black eye beans, lentils, salt and pepper to onions.
4. Add 2-3 glasses of hot water and cook over medium heat for about 30
minutes. If necessary, additional hot water should be added while
cooking.
5. Wash and finely chop the herbs.
6. Add to the mix and continue cooking over medium heat for about 15
minutes.
7. Dissolve flour in a glass of cold water, add in and mix well.
8. Add reshteh and cook over low heat for about 10-15 minutes. Strands of
reshteh should remain intact and uncut.
48
9. Remove the mix from heat and pour kashk evenly over it. Add fried
onions on top.
10. Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and
finely chop it, then fry in oil.) Also add fried mint on top of Aash-e
Reshteh and serve.
Multiculturalism reflects the importance that culture
plays in structuring our society and the relationships
between its members. Multiculturalism stands as a
symbolic and practical measure to assure individuals
they are equal in public life, no matter what cultural
group they belong to.
49
Kookoo-yeh Sabzi - Iran
Serves 4
Ingredients
1 kg mixed vegetables (parsley, dill, coriander, lettuce, spring onion ends)
4 large eggs
One spoon Barberry (optional)
One spoon crushed walnuts (optional)
One teaspoon baking soda
One spoon wheat flour
Cooking oil
Salt
Black pepper
Method
1. Wash vegetables and rinse thoroughly.
2. Chop finely and fry in oil for about five minutes. Let cool completely.
3. Beat eggs well, then add baking soda, salt, black pepper, flour, barberry
and walnuts.
4. Add vegetables and mix well.
5. Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the
surface with the back of a spoon, and cover with a lid.
6. Reduce heat and fry for about 10 minutes, until kookoo is cooked.
7. Cut radically into four equal pieces, turn over, and fry for another 10
minutes.
50
Mirza Ghasemi (Side Dish) Iran
This is a delicious dish from a region by the Caspian Sea in northern Iran.
Serves 4
Ingredients
8 small seedless eggplants
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatoes
⅓ cup of cooking oil
Salt
Black pepper
Method
1. Bake the eggplants in the oven until cooked (eggplants will swell and
the skin will burst). Remove eggplants from the oven and allow to cool
slightly.
2. Peel the eggplants and cut off the tops. Cut into small pieces.
3. Bring water to the boil in a small pot.
4. Cook tomatoes in boiling water for 2-3 minutes. Drain the pot and let
cool slightly. Peel them and cut into small pieces.
5. Fry garlic in oil over medium heat until golden.
6. Add eggplants and fry further for 3-4 minutes.
7. Add tomatoes, salt and pepper and fry until the excess water is gone.
8. Beat eggs well with a fork and fry separately until half-cooked.
9. Add to eggplant mix and fry for a further 1-2 minutes.
10. Serve with white rice or Iranian bread.
51
Chickpea Salad - Kurdistan
Serves 4
Ingredients
¼ cup extra virgin olive oil
1 tablespoon toasted cumin seed
1 small red onion, finely chopped
1 clove garlic, minced
½ inch fresh ginger, grated
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons fresh lime juice
1 large tomato, diced
2 cups canned chickpeas, rinsed and drained (may substitute black beans,
kidney beans, or white beans)
½ cup chopped fresh cilantro
Method
1. Heat oil in pan and add cumin seed. Cook until fragrant.
2. Add the onion and garlic and cook until tender.
3. Add the ginger, salt, pepper, cayenne, lime juice, tomato, and
chickpeas, and simmer for five minutes or until hot.
4. Serve salad hot, garnished with chopped cilantro.
Since 1945, 6.8 million people have come to Australia
as new settlers. In 2007-2008, the number of new
migrants who settled permanently in Australia was
205,940.
52
Shlay Fasoliay Tar (Fresh Green Bean Stew)
- Kurdistan
Ingredients
1 kg green beans
½ kg lamb meat
½ kg tomatoes
1 onion
2 tablespoons lemon juice
1 tablespoon oil
Salt
Pepper
Method
1. Wash and dry the green beans.
2. Cut the green beans into two to three pieces.
3. Cut the lamb meat into small pieces. Add salt and pepper (other
seasoning to your taste) and oil and cook until golden brown. Add two
cups of water and cook on low heat until the meat is tender.
4. Add the green beans, diced tomato and lemon juice to the meat and
leave to cook for 15 minutes on low heat.
5. Serve the stew with rice.
53
Tabouli – Lebanon
Serves 4
Ingredients
4 bunches of continental parsley
1 bunch of fresh mint
½ bunch of shallots
4–6 ripened tomatoes
1 sliced avocado
Juice of two lemons
2 tablespoons of crushed wheat or burghul soaked in water 10 minutes
before you add it in (You can find burghul in Lebanese grocery shops)
¼ cup extra virgin olive oil
½ teaspoon of chilli flakes, if desired
Salt to taste
Method
1. Cut parsley and mint (less stems) as fine as you can (without going over
it twice).
2. Once you have washed it and dried it (on a tea towel), cut shallots and
add it to the parsley and mint.
3. Dice tomatoes and add it to the mix.
4. Add soaked burghul or crushed wheat after you squeezed the excess
water out of it.
5. Add olive oil, lemon, salt and chilli flakes.
6. Mix together.
7. Decorate the bowl with sliced avocado.
54
Tavuk Corbasi - Chicken Soup – Turkey
Serves 4
Ingredients
2 broilers
3 tomatoes
1 bunch of celeriac leaves
1 bunch of parsley
2 teacups of rice
Salt and water
Method
1.
2.
3.
4.
5.
Pour 12 glasses of water into a large saucepan.
Add cleaned and peeled celeriac, tomatoes and salt.
Let it cook on medium heat until it boils.
Add broilers.
After it boils for 45 minutes, and when the broilers get tender, take
them out.
6. Pour rice into the remaining water in saucepan and cook for a further 20
minutes. Before removing the pan from the heat, shred parsley and pull
broilers to shreds. Let simmer for 10 minutes and serve hot.
Migrants contribute to the economic development of
Australia in many ways, such as filling skill shortages,
putting a demand on goods and services, investing in
the Australian economy and fostering international
trade through knowledge of overseas markets, business
networks, cultural practices and languages other than
English.
55
Shish Kebab – Turkey
Serves 5
Ingredients
1 kg lamb meat (thigh or shoulder), cut into small pieces
2 green peppers
4 tomatoes
Method
1. Peel and seed the tomatoes and cut them into large pieces.
2. Cut the green peppers in half, remove the seeds and cut into smaller
pieces.
3. Skewer a piece of meat, tomato and green pepper successively.
4. Cook on a barbecue, 3-4 minutes per side.
There are more than 20 million refugees around the
world. There are also an estimated 25 million internally
displaced persons, stateless people and asylum seekers
in the world. Australia helps resettle around 13,000
refugees annually.
56
Bean Salad – Lebanon
Ingredients
1 can red kidney beans
½ cup parsley, chopped or dried
1 tablespoon minced onion, soaked in ⅓ cup water
2 teaspoons dried mint
1 tomato, chopped
1 cucumber, peeled and diced
¼ cup olive oil
¼ cup lemon juice
½ teaspoon pepper
1 kg pita bread cut into four tablespoons
Method
1. Place beans, parsley, drained onion, mint, tomato, and cucumber into
serving bowl.
2. Combine olive oil, lemon juice, salt and pepper and beat with a fork.
3. Pour over vegetables and mix thoroughly.
4. Refrigerate until ready to serve.
5. Mix again, before serving.
6. Serve with pita bread.
57
SOUTH AMERICA
58
Pascualina (Spinach pie) – Uruguay
Ingredients
2 frozen sheets of puff pastry
5 eggs
500 grams of frozen spinach
1 brown onion
3-5 garlic cloves
Olive oil
4-5 slices of cheddar cheese
Breadcrumbs
1 egg yolk
Salt and pepper to taste
Method
1. Thaw the spinach and set it apart.
2. Slice the onion finely.
3. Add the olive oil to a large fry pan on high heat, then fry the onion and
garlic until golden.
4. Toss the defrosted spinach into the fry pan and add one of the eggs to
this mixture.
5. Add two tablespoons of breadcrumbs, salt and pepper and mix well.
6. Cook 3-4 minutes on medium heat.
7. Place one sheet of puff pastry over base of oiled oven proof baking dish
and add the mixture of spinach, onion and garlic.
8. Lightly beat the rest of the eggs and cover the spinach mix.
9. Add the cheese slices on top of the eggs and cover with a second sheet
of pastry.
10. Brush the top of the pastry with the egg yolk.
11. Bake in a pre-heated oven (180ºC–200ºC) for about 35 minutes.
59
Empanaditas de pera (Pear pasties) – Chile
Ingredients (dough)
3 cups plain flour
⅓ teaspoon salt
1 teaspoon baking powder
1 cup cooked and mashed pumpkin
Ingredients (fill)
1 cup brown sugar
3 cups cooked pears, drained
1 teaspoon ground cinnamon
1 ½ teaspoon cloves
Grated orange rind
1 egg yolk
Method
1.
Prepare the filling, adding to the pears the sugar, ground cinnamon,
cloves and grated orange rind.
2. Stir and mash this mixture to form a thick paste, and set it aside while
the dough is prepared.
3. Sift flour, baking powder and salt.
4. Make a well in the centre and gradually stir in the pumpkin, mix to a
soft dough.
5. Turn the dough onto a surface lightly dusted with flour, knead until
smooth and flatten it up with a rolling pin.
6. Cut the dough in small round sheets, about the size of a bread plate.
7. Fill in the sheets with the already prepared fill.
8. Close the sheets, forming the ‘empanaditas’ (little pastries).
9. Brush them with the egg yolk.
10. Bake in moderate oven (180ºC) for about 15 minutes.
60
Matambre simple (Roast skirt or brisket) –
Argentina
Ingredients
1 piece matambre (approximately 2kg)
3-4 garlic cloves, crushed
1 cup wine vinegar
1 teaspoon salt
1 cup milk to cover the meat
Grated cheese
2 eggs
Oil
Matambre can be found in some butchers in Liverpool or Fairfield. If not
available, use skirt or brisket instead.
Method
1. Marinate the matambre for at least 12 hours in the vinegar, garlic and
salt.
2. Put the marinade and the matambre in a baking dish cook for about 15
minutes in a moderate oven.
3. When the top of the meat has become white, add a cup of milk or more
if necessary, just to cover the matambre.
4. Return the dish back to the oven to cook for a further 30 minutes or
until tender.
5. The milk will look like curd. At this point, add the grated cheese on top
and then the eggs well-beaten.
6. Splash with oil, put it back in the oven until golden.
61
Racism is the prejudice that members of one race are
fundamentally superior to members of other races
which leads to discriminatory or abusive behaviour
towards members of another race.
Frijoles – Columbia
This is a staple food from Columbia. Borlotti beans are used throughout
South America but the way of cooking the borlotti beans and the name of
the dish varies from country to country.
Ingredients
2 cups of dried or 1kg of fresh Borlotti beans (or dried)
1 large onion
3 cloves garlic
1 large tomato
Olive oil for frying
Coriander
2 litres of water
2 tablespoons tomato sauce
3 heaped teaspoons cumin
Chopped bacon
1 large potato (chopped)
Pepper
Method
1.
2.
3.
4.
5.
Soak beans for one hour, rinse under cold water.
Fry the onion, garlic and tomato in olive oil until soft and golden.
Add beans, fried onion, tomato, garlic and coriander to pressure cooker.
Add water, tomato sauce, cumin, pepper and chopped bacon.
Cook with high pressure weight for 30 minutes (dried beans) or 20
minutes (fresh beans).
6. Reduce pressure.
7. Add chopped potato. Cook until potato is tender.
8. Serve with rice/avocado/fried egg/or grilled meat (tastes best the next
day).
62
Cheese Cake (Queijadinha) – Brazil
Ingredients
3 cups sugar
500mL milk
1 cup plain flour
4 eggs
100g parmesan grated cheese
1 tablespoon butter
Method
1.
2.
3.
4.
5.
o
Preheat oven to 180 C.
Pour milk into blender and add all the other ingredients.
Blend well for approximately two minutes.
Bake for 40-50 minutes in a non-stick pan until golden brown.
Serve hot or cold.
It is unlawful to discriminate on the basis of race,
colour, nationality, origin, ethnic or ethno-religious
background. Discrimination against a person on the
grounds that the person has a relative or associate who
is of a particular race is also unlawful under Australian
legislation.
63
CONVERSION CHARTS
Metric
(20ml/250ml)
US and British
(15ml/220ml)
Imperial
1 cup (250ml)
1¼ cups (220ml)
8 fl oz
3/4 cup (185ml)
1 cup
6 fl oz
2/3 cup (170ml)
3/4 cup (165ml)
5½ fl oz
1/2 cup (125ml)
2/3 cup
4 fl oz
⅓ cup (80ml)
1/2 cup (110ml)
2¾ fl oz
1/4 cup (60ml)
⅓ cup
2 fl oz
2 tablespoon
1/4 cup (55ml)
1/4 oz
1 tablespoon
(20ml)
3 teaspoons (15ml)
1 fl oz =
30g
Oven Temperatures
GAS
ELECTRIC
ºC
ºF
ºC
ºF
Very slow
120
250
125
250
Slow
150
300
150
300
Moderately
slow
160
325
160-180 325-350
Moderate
180
350
180-200 375-400
Moderately
hot
190
375
210-230 425-450
Hot
200
400
240-250 475-500
Very hot
230
450
260
525-550
Metric
Imperial
125g
4 ounces
250g
8 ounces
500g
1 lb (pound)
1 kg
2 lb (pound)
64
Take your tastebuds on a journey around
the globe with the Multicultural Recipes
and Facts Booklet 2009, reflecting the rich
and wonderful diversity of
Liverpool in South West Sydney.
This booklet is an initiative of Liverpool City Council in partnership
with Liverpool Migrant Resource Centre, Mission Australia, Aboriginal
Community Health Services, Green Valley Local Area Command,
The Hub and Liverpool Youth Council.
For more copies of this booklet phone 1300 36 2170 or
visit www.liverpool.nsw.gov.au to download a copy.