8 Best Classic Australian Dinner Recipes
Here are the 8 best classic Australian dinner recipes you should try. These Australian dinner recipes are very delicious, easy, and fast to prepare. 8 best classic Australian dinner recipes are packed with many flavors and healthy meals for your family.
Outline
- Introduction
- Australian dinner recipe
- Best 10 classic Australian dinner recipe
- Conclusion
Best 10 Classic Australian Dinner Recipe
1. Sausage Curry with a sweet and savory flavor
With chutney and apples, you get the sweet-and-savoury flavor you remember from childhood.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serving: 4 servings
Ingredients needed
- 1 tbsp. oil is used as the primary component.
- 6-8 links of ham-stuffed pork sausage (approx. 600g)
- A finely sliced onion
- smashed 2 garlic cloves
- mild curry powder, 1 12 tbsp
- 1 × Rosella Fruit Chutney jar of 250g.
- Beef stock, 1 12 cups (375 ml).
- Sliced diagonally, one large carrot
- Scraped, cored, and cut into bits one large (230g) Granny Smith apple
- A pound of halved green beans.
- To dish, combine chopped parsley with hot, cooked rice.
Method Of Preparation
- Over medium-high heat, add the oil to a broad, shallow nonstick pan. Then, add the sausages and heat until they’re just brown. Slice each sausage in half and place on a serving platter. Toss out
- Reserve 1 tablespoon of the remaining oil for later use. Add onion and garlic to the pan and cook for a few minutes. 3 minutes in the oven.
- Add curry powder and heat for another 30 seconds. chutney and carrots to the mixture; mix well. Take it out of the fridge and bring it to a boil. The preparation time is 10 minutes.
- Bring sausage, apple, and beans back to a simmer in a skillet. Cook for 5-8 minutes, or until the vegetables are tender but not falling apart. Top with boiled rice and parsley.
2. Apricot Chicken
Paired with rice or vegetables, this is a stunning dish.
Preparation time: 15 minutes
Cook time: 1 hour, 40 minutes
Total:1 hour, 55 minutes
Servings: 4 servings
Ingredients
- a pound of skinless chicken thighs
- Soup mix for 90g French onion
- Apricot nectar in 840 g containers.
- 1 cup of finely ground flour for coating
Method of Preparation
- Spraying a baking dish or casserole dish with non-stick cooking spray.
- Place the chicken thigh fillets in a baking dish and coat them with flour before baking.
- Pour the soup packets and apricot nectar into a big jug and stir thoroughly before pouring over the chicken.
- Bake at 180C for no more than 90 minutes with a lid on top.
- Serve with rice or veggies and enjoy…
3. Savoury Mince
This savory mince recipe prepares enough for four servings in batches to store in the freezer. Stuffed mushrooms, pies, jacket potatoes, and a slew of other dishes can be made using this basic recipe.
Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4 servings
Ingredients Needed
- 2 tbsp. oil
- A medium-sized onion, cut into small pieces
- 1 pound of organically raised beef mince
- 1 tbsp of unbleached all-purpose flour
- A medium-sized carrot, chopped into little pieces.
- A serving of Rosella Organic Tomato Sauce, plus a little more for the table.
- 1 tablespoon Mustard with a hint of Dijon flavor
- The soy sauce has a total of 3 tablespoons
- One and a half cups of organic beef stock.
- 1 can (300 grams) of strained canned corn
- Cut and dice 200 grams of green beans.
MUSHROOM STUFFING
- The stalks of four huge portobello mushrooms have been cut off.
- Cheese that has been grate
- A garnish of chopped parsley.
- Salad of greens, to be served
Method of Preparation
- The oil should be heated at medium-high heat in a big pan. To tender the onion, add it and simmer for three minutes more.
- Brown and crumble the meat mixture by turning and breaking up any chunks that form. Add the flour and cook for a further minute. Stir in the carrots and mix well.
- Make a paste by combining the beef stock with the tomato sauce, mustard, soy sauce, and ketchup. Bring the mixture to a boil. Lower the heat to medium-low. Cook covered for 10 minutes at 350 degrees Fahrenheit.
- Ten minutes later, add the corn and beans and simmer for a further 10 minutes. Remove and allow to cool completely. One-third of the mixture should be reserved for stuffing the mushrooms. Refrigerate or freeze any remaining savoury mince. Place in a freezer with a label on it.
MUSHROOM STUFFING
- Lay a baking sheet with parchment paper and preheat the oven to 200°C/180°C (fan-forced).
- Scoop 13 cup of savory mince into the center of each mushroom before placing them on a baking sheet to bake. Spread cheese on top. Bake for 10 to 12 minutes at 375 degrees Fahrenheit. More tomato sauce and green salad are on the side.
4. Honey Chicken
In my opinion, this has been the most delicious honey-battered chicken on the market.
Preparation time: 35 minutes
Cook time: 20 minutes
Total time: 55 minutes
Servings: 6 servings
Ingredients Needed
- 300-350 grams each of diced chicken breasts
- 3.0 tablespoons of ground sesame seeds
- 6 tablespoons of honey
- For frying, use 1/4 cup of oil.
BATTER
- 2 eggs, one at a time
- 2/3 cup whole wheat
- The equivalent of a teaspoon of baking powder
- 1/2 cup of iced soda water
- Salt in half a teaspoon.
Method of Preparation
- Once you’ve got the dry ingredients, whisk them together with the soda water. The mixture should be thick and shiny, and then it should sit for about 30 minutes.
- Add the chicken to the batter after the batter has cooled for at least an hour.
- Oil should be heated to the point where a bread cube sizzles when dropped into it.
- Batch-fry the chicken to prevent crowding the pan.
- Toss the chicken in honey and put sesame seeds on top once it’s done cooking.
5. Bangers and Mash
This easy twist on bangers and mash is a hearty, family dinner recipe that’s freezer friendly too. You can make the topping with potatoes instead of sweet potatoes and you can use any of your favourite sausages too.
Preparation time: 20 minutes
Cook time: 1 hour
Total time: 1hour, 20 minutes
Servings: 4 servings
Ingredients Needed
- Sausage filling for the crust of the pie
- 1 tablespoon of extra virgin olive oil
- 9 high-quality, organically raised beef sausages (approx. 750g)
- A medium-sized onion, cut into small pieces
- smashed 2 garlic cloves
- Cut up a large stalk of celery
- 1 tablespoon thyme leaves, fresh or dried
- 125 ml of Rosella Organic Tomato Sauce
- One-fourth cup (60 mL) of Worcestershire sauce
- 250-milliliter cup of beef stock
- To make 3 tablespoons of cornflour:
- 60 milliliters of water
- 24 ounces of frozen peas
POTATO MASH WITH SUGAR CORNSTARCH
- peel and chop 750 grams of orange sweet potatoes.
- 60 grams of finely minced butter
- Thirty-three cups (80 milliliters) of hot milk
- 114 cups (125 grams) of deliciously grated cheddar cheese
Method of Preparation
Sausage filling for the crust of the pie
- Medium-high heat a big frying pan with the oil. Add some sausages to the mix. Turn frequently during cooking to ensure even browning on all sides. Slice diagonally into 2cm thick slices on a platter (about 4 slices per sausage). 1 tbsp of oil should be saved and the rest discarded.
- Toss in celery and onion when they’ve cooked a bit, and then add the thyme and garlic. A mixture of corn flour and water should be added to the tomato sauce. Cover, bring to a boil, and stir to mix. Cook, uncovered, for another 10 minutes, until the sauce has thickened to your desired consistency. Add sausages and peas and mix well.
POTATO MASH WITH SUGAR CORNSTARCH
- Pre-heat the oven to 220°C/200°C while you’re at it (fan-forced). After cooking the sweet potatoes for around 15 minutes, drain them and place them in a colander to drain off any excess water. Remove from heat and put back in the saucepan. Then, stir in some butter and milk. Mash to a pulp. Mix in the remaining cheese. With a little of salt and a pinch of pepper
- A 9-cup size ovenproof dish should be used. Using the back of a spoon, spread mashed sweet potatoes on top. Overlay with the remainder of the cheese. 30 to 35 minutes of baking time, or until golden brown and bubbly
6. Aussie Fried Rice
Make your own delicious fried rice at home.
Preparation time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Serving: 6 servings
Ingredients
- 400 grams of white long-grained rice
- Beat three eggs with a fork.
- 3 thinly sliced celery sticks
- Finely sliced red capsicum
- 8 coarsely diced spring onions
- Diced bacon from four rashers
- 300 g of pork, cooked
- 300 grams of raw chicken
- 300 grams of prawns, cooked
- 2 tbsp. oil
- Tsp. of soy sauce, as desired
- 1 tsp. each of salt and pepper
Method
- Cook the rice for 10-12 minutes in salted water that has been brought to a simmer. Avoid overcooking your food. Wash well with cold tap after draining properly.
In a single night, scatter rice equally across two shallow trays and allow it to fully dry out. - Use a fork to lightly beat the eggs. Use salt and pepper to taste.
- Pour the egg mixture into a pan that has been heated with 1 tablespoon of oil. Thinly slicing and dicing, remove from pan.
- Fry the bacon in the residual oil in a skillet or wok until it is crisp.
- Toss in some celery and peppers and cook it all together.
- Stir in the rice for five minutes.
- Toss in prawns, meat, an egg, and spring onions. Just a little bit of a mix will do.
- Add soy sauce, salt, and pepper when the food is done cooking. Mix thoroughly.
7. Lamb Rissoles
This batch-cooking-friendly Australian rissole recipe can be frozen for future use. You’ll have more than enough leftovers after making one batch of these delicate and delicious lamb rissoles.
Preparation time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Servings: 8 servings
Ingredients needed
THE HERB AND SWEET POTATO SALAD
- 1 sweet potato, peeled and sliced into 3-4cm cubes, around 600 grams
- 1 small red onion, peeled and sliced
- A Moroccan spice blend, about a tablespoonful
- Olive oil in the amount of 3 tablespoons
- Spinach leaves in a 60g container
- a cup of finely chopped flat leaf parsley
- Juice from 2 tbsp Lemon
ROASTED MEAT RISSOLES
- Minced onion
- 2 minced cloves of garlic
- One cup (160 grams) of zucchini grated (approx. 1 large zucchini)
- 1 pound of organic ground lamb
- 1 tbsp cumin seeds
- Approximately 80 ml of Rosella Organic Tomato Sauce.
- dry breadcrumbs, 1 cup (100 grams)
- In total, there are two eggs
- Spices to your liking.
- 2 tablespoons of extra virgin olive oil
- Additional tomato sauce and grilled flatbread are included.
Method of Preparation
HERB AND SWEET POTATO SALAD
- Line a baking sheet with parchment paper and preheat the oven to 220°C/200°C (fan-forced).
- A tablespoon of olive oil should be added to the sweet potato and red onion mixture. Salt and pepper should be used to spice the food. Set on platter and stir to coat. Roast for 30 to 35 minutes, rotating the pan midway through. Take off the heat and allow it to cool in a separate location.
- In a wide salad dish, mix sweet potato and onion that have been roasted, baby spinach, and parsley. Pour remaining olive oil and lemon juice into a serving dish and top with salt and pepper.
ROASTED MEAT RISSOLES
- Mix the onion, garlic, zucchini, cumin, tomato sauce, breadcrumbs, and eggs with the lamb mince. Salt and pepper should be used to spice the food. Mix all items thoroughly with clean hands.
- Shape into 20 rissoles using a 13 cup measure. When preparing to cook, cover and chill for at least 15 minutes.
- Inside a non-stick frying pan, heat the oil to medium-low heat and add the shrimp. Batch-cook rissoles for 3-4 minutes on each side until they’re done. Cover with foil to keep warm after transferring to a baking sheet.
- Rissoles can be paired with a sweet potato and herb salad, as well as extra tomato sauce.
8. Cheesy Vegemite Sausage Rolls
Vegemite adds a salty, savory flavor to our fresh pork sausage buns, and we know you’ll enjoy it.
Preparation time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Servings: 20 servings
Ingredients Needed
- 450 g casings eliminated from pork sausages
- Chopped up a medium-sized carrot
- 1/2 a minced brown onion
- a third of a cup of breadcrumbs made from panko
- A total of two eggs
- 34 cup shredded cheese
- Room temperature 2 tbsp of Vegemite
- 2 sheets of thawed frozen puff pastry
- 1 quart of tomato sauce
Method of Preparation
- Then add the breadcrumbs and one of the eggs to a big bowl with the sausages, carrots, onions, and crumbs. Mix with your palms until it’s all incorporated.
- Mix in the Vegemite and cheese until well incorporated with the sausage combination.
- Bake at 200C/180F for 30 minutes. Line two baking sheets with baking paper. In a separate dish, beat the remaining egg.
- Divide the pastry sheets into quarters. Every piece of pastry should have one-fourth of the mince mixture spread over the center. Beat the egg and use it to brush the pastry’s long edge. To seal the pastry, fold it over the filling and press it down firmly. 5 pieces of each roll, cut into thirds.
- Make sure the rolls are placed seam-side down on the trays. Apply an egg wash to the pastry. To allow steam to escape, gently score the tops of the cups with a small, sharp knife.
- Make sure it’s cooked completely and golden brown before serving. Tomato sauce may be served on the side, if preferred.
Conclusion
These meals are well selected, easy, delicious, and packed with nutrients. You can try these Australian recipes at home as well.
