From Great British Cooking by Jane Garmey. This is a perfect dish for a cold, rainy night with a hot loaf of bread. You can make this ahead, since it does take some time; and it will be even better the next day. Just wait to add the sherry until you are reheating for service. I've loved Oxtail Soup since I was a child, and this version is a little more dressed up than the version my mom made...
From "Great British Cooking' by Jane Garmey. Fishcakes are a wonderful treat, if made correctly. These are a combination of fish, mashed potato, and a few other things to make them interesting (think using the leftovers after making fish for dinner). Try them with a poached egg on top for breakfast, or with a sauce for a snack or appetizer. Time does not include chilling.
I'm not from Australia, nor have I ever been there. However, since my husband works for an international company, I have some contacts there. When I asked for a recipe that was truly Australian cuisine, this is what they sent. Posted for ZWT5
This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.
From 'Swedish Food", the little red cookbook that my mother always cooked the traditional dishes out of. I must confess that it's never been one of my favorites, but my parents adore it and always serve it with recipe #367918, which is one of my favorites. My mother says the proper name, in Swedish, for this dish is Janssons Frestelse. Posted for ZWT6.
This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!
This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.