International Recipes

Printable version of 'International Recipes'

The following recipes could be used for a fundraiser, school/service event, cooking activity or for Harmony Day.

China - Beef Chow Mein

Ingredients10 Serves25 Serves50 Serves100 Serves

Extra virgin olive oil

1 tbs

2.5 tbs

¼ cup

½ cup

Garlic, crushed

1 clove

2.5 cloves

5 cloves

10 cloves

Carrot, diced

1

2.5

5

10

Lean beef mince

750g

1.8kg

3.75kg

7.5kg

Onion, diced

1

2.5

5

10

Plain flour

1 tbs

2.5 tbs

5 tbs

½ cup

Brown rice, dry

250g

750g

1.5kg

3kg

Leafy greens*

1 bunch

2.5 bunches

5 bunches

10 bunches

Frozen peas

500g

1.5kg

3kg

6kg

Salt reduced beef stock

250mL

750mL

1.5 litres

3 litres

Salt reduced soy sauce

1 tbs

2.5 tbs

¼ cup

½ cup

Method


1. Heat the oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

2. Add carrot. Cook, stirring for 5 minutes or until carrot starts to soften. Add flour. Cook, stirring, for 1 minute. Stir in stock. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.

3. Meanwhile, place rice in a saucepan or rice cooker. Follow packet instructions to cook the rice.

4. Add leafy greens peas, soy sauce and oyster sauce. Cook, stirring occasionally, for 3 minutes or until leafy greens are just wilted and peas are tender. Add rice and stir through.

5. Serve in bowls or serve in iceberg lettuce leaves.

* This recipe uses any leafy greens that are in season. We recommend trying spinach, silver beet or kale. Visit the Eat Well Tasmania website to find out what is in season.

China - Fried rice

Ingredients10 Serves25 Serves50 Serves100 Serves

Rice

3 cups

7 cups

14 cups

28 cups

Garlic cloves (crushed)

2

5

10

15

Onions (diced)

1

2

5

10

Frozen mixed vegetables

2 cups

5 cups

10 cups

20 cups

Soy sauce

1-2 tbsp

3-4 tbsp

6-7 tbsp

12-13 tbsp

Options:

    

Diced ham/chicken

1 cup

2 ½ cups

5 cups

10 cups

Egg (omelette – whisk and

fry eggs)

1

2 ½

5

10

Sesame oil

1tsp

3 tsp

6 tsp

10 tsp

Method:

1. Cook rice as per packet instructions

2. Fry onions, garlic in fry pan until soft then add mixed vegetables and soy sauce

3. Stir rice through fried mixture

4. Add optional cooked chicken, ham, chopped omelette and sesame oil if desired.

Hint:

  • You can use any combination of frozen veggies e.g.: corn, capsicum and peas or one with carrot & peas.
  • You can use fresh vegetables as well; try corn, capsicum, peas and grated carrot.

Greece - Lamb souvlaki

Ingredients

10
Serves
25
Serves
50
Serves
100
Serves

Lamb leg, diced

750g

1.8kg

3.75kg

7.5kg

Extra virgin olive oil

3 tbs

½ cup

1 cup

2 cups

Garlic, crushed

2 cloves

5 cloves

10 cloves

15 cloves

Balsamic vinegar

1 tbs

2.5 tbs

¼ cup

½ cup

Dried oregano

2 tsp

5 tsp

2 tbs

¼ cup

Lemon juice and zest

2 lemons

5 lemons

10 lemons

20 lemons

Tomato, diced

5

12

25

50

Lettuce

1

2.5

5

10

Cucumber

1

2.5

5

10

Natural yoghurt

1 cup

2.5 cups

5 cups

10 cups

Flat breads

10

25

50

100

Method:

1. Place the lamb in a large bowl. Add the olive oil, vinegar, oregano, lemon zest/juice and garlic. Mix together so that all the lamb is completely coated, then chill in the fridge and marinate for at least an hour (overnight if possible).

2. Heat a large frying pan and add oil. Add the lamb and cook for 10-12 mins, turning, until cooked. Remove lamb from the heat once cooked.

3. Serve tucked into flatbreads with lettuce, tomato and cucumber and drizzle with yogurt.

Goulash from Hungary

Ingredients10 Serves25 Serves50 Serves100 Serves

Chuck steak or gravy beef diced

1kg

2kg

4kg

8kg

Potatoes chopped

1kg

2kg

4kg

8kg

Vegetable oil

50mls

100mls

200mls

400mls

Brown onion chopped

2

4

8

16

Sweet paprika

3tbps

6tbsp

12tbsp

24tbsp

Salt

1tsp

2tsp

4tsp

8tsp

Carraway seeds

1tsp

2tsp

4tsp

8tsp

Garlic

2 cloves

4 cloves

1 bulb

2 bulbs

Capsicum chopped into bite size chunks

(a variety of colours)

2

4

6

8

Tinned tomato

1 x  400g tin 1 x 800g tin2 x 800g tins4 x 800g tins
Risoni (rice shaped pasta)100g200g400g800g

Method:

  1. Fry chopped onions to golden yellow, lower heat and add ½ of the paprika, stir rapidly, add meat, salt, caraway seeds, finely chopped garlic and small amount of cold water. Stir occasionally while it’s braising not boiling.
  2. While the meat is cooking chop the vegetables to same size pieces (1cm).
  3. Before the meat is tender (1 ½ to 2 hrs), reduce the pan juices and add vegetables and the remaining paprika.
  4. When potatoes are almost cooked add the pasta and adjust quantity by addition of water.

India - Chana Masala (chickpea curry)

Ingredients10 Serves25 Serves50 Serves100 Serves

Extra virgin olive oil

3 tbs

½ cup

1 cup

2 cups

Garlic, crushed

3 cloves

7.5 cloves

15 cloves

30 cloves

Crushed Tomato

850g

2.2kg

4.25kg

8.5kg

Onion, diced

3

7.5

15

30

Ginger, crushed

3 tbs

¼ cup

½ cup

1 cup

Light evaporated milk, coconut flavour

375mL

1L

1.8L

3.75L

Garam masala paste

½ cup

1 ½ cups

3 cups

6 cups

Canned Chickpeas, strained

850g

2.2kg

4.25kg

8.5kg

Coriander leaves

1 cup

2.5 cups

5 cups

10 cups

Basmati rice, dry

300g

750g

1.5kg

3kg

Method:

1.Heat the oil in a large frying pan over medium heat. Add onion, ginger and garlic. Cook for 5 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic.

2.Pour tomatoes and evaporated milk into pan and stir to combine. Bring to the boil, reduce heat and simmer for 3 minutes. Add chickpeas and cook for 5 minutes or until heated through and thickened. Stir in the coriander.

3.Serve with cooked rice.

India - Chicken Tikka Masala

Ingredients10 Serves25 Serves50 Serves100 Serves

Vegetable Oil

50ml

100ml

200ml

400ml

Onions roughly chopped

4

8

16

32

Chicken tikka masala paste

6tbsp

150gm

200gm

400gm

Red capsicums

2

4

8

16

Chicken breasts

1kg

2kg

4kg

8kg

Tinned chopped tomatoes

1 x 800g

2 x 800g

4 x 800g

8 x 800g

Tomato paste

60g

120g

240g

500g

Mango chutney

50g

100g

200g

400g

Natural yoghurt

300ml

600ml

1L

2L

Coriander leaves

1 cup

2.5 cups

5 cups

10 cups

Basmati rice, dry

300g

750g

1.5kg

3kg

Method:

1.Heat the oil in a large, lidded casserole, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more.

2.Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water (for 10, calculate up if serving more). Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

3.Remove the lid, stir through the mango chutney and yogurt, then gently warm through. Garnish with coriander leaves and serve with basmati rice.

Israel - Shakshuka

Ingredients10 Serves25 Serves50 Serves100 Serves

Extra virgin olive oil

3 tbs

½ cup

1 cup

2 cups

Garlic, crushed

1 clove

2.5 cloves

5 cloves

10 cloves

Capsicum, diced

1

2.5

5

10

Crushed Tomato

800g

2kg

4kg

8kg

Onion, diced

1

2.5

5

10

Eggs

10

25

50

100

Tomato paste

2 tbs

5 tbs

½ cup

1 cup

Cumin

2 tsp

1tbs

2 tbs

4 tbs

Smoked paprika

2 tsp

1 tbs

2 tbs

4 tbs

Flat leaf parsley

2 tbs

5 tbs

½ cup

1 cup

Crumbled Fetta

¼ cup

¾ cup

1 ½ cups

3 cups

Bread, to serve

 

Method:
1.Preheat the oven to 180 degrees celsius. Warm the oil in a large frypan over medium heat. Add the onion and capsicum. Cook, stirring often, for about 4 to 6 minutes.

2.Add the garlic, tomato paste, cumin and paprika. Cook, stirring constantly, until fragrant.

3.Pour in the crushed tomatoes with their juices and add the flat leaf parsley. Stir and let the mixture come to a simmer. Reduce the heat and let simmer for 5 minutes.

4.Transfer the tomato mixture into one or more large baking dishes (dependent on the number of serves you are making). Use the back of a spoon to make a well and crack the egg directly into it. Repeat with the remaining eggs.

5.Place the baking dish in the oven and bake for 8 to 12 minutes. Remove from oven when the egg whites are white and the yolks have risen.

6.Top with the crumbled feta and serve in bowls, with crusty bread and salad on the side.

Italy - Basil Bruschetta

Ingredients10 Serves25 Serves50 Serves100 Serves

Extra virgin olive oil

3 tbs

½ cup

1 cup

2 cups

Garlic, crushed

1 clove

2.5 cloves

5 cloves

10 cloves

Leafy greens *, thinly sliced

1 bunch

2.5 bunches

5 bunches

10 bunches

Tomato, diced

3

6

12

24

Red onion, diced

1

2.5

5

10

Basil leaves, shredded

¼ cup

¾ cup

1 ½ cups

3 cups

Sourdough loaf, sliced

1 (cut into 10 slices)

2.5 (cut into 25 slices)

5 (cut into 50 slices)

10 (cut into 100 slices)

Balsamic vinegar

1 tbs

2.5 tbs

¼ cup

½ cup

Method:

1.Combine oil and garlic in a small bowl.

2.Remove green leaves from large centre veins and finely slice. Add to a bowl with tomato, onion and basil. Toss to combine.

3.Drizzle garlic oil and balsamic vinegar over kale mixture. Pile mixture onto bread slices and serve.

* This recipe uses any leafy greens that are in season. We recommend trying spinach, silver beet or kale. Visit the Eat Well Tasmania website to find out what is in season.

Italy - Spaghetti Bolognaise

Ingredients

10
Serves
25
Serves
50
Serves
100
Serves

Lean mince

1kg

2kg

4 kg

8 kg

Can crushed tomatoes (low salt)

2

4

8

16

Onions (diced)

2

4

8

16

Grated carrot/zucchini

2

4

8

16

Tomato paste (low salt)

½ cup

1 cup

2 cups

4 cups

Water

2 cups

4 cups

8 cups

16 cups

Beef stock Powder

(optional)

2 tspn

1tbsp

2 tbsp

4 tbsp

Oregano

2 tspn

1tbsp

2 tbsp

4 tbsp

Pepper to taste

    

Pasta

650 g

1.5 g

3 kg

6 kg

Fresh parsley (finely chopped)

    

Low fat cheese (grated)

    

Method:

1. Fry onion and garlic in a saucepan that has been sprayed with cooking oil

2. Add mince and cook until browned (drain of any excess fat)

3. Add tomatoes, paste, oregano, vegetables, water, pepper and optional stock

4. Bring to boil and reduce heat and simmer for 10 minutes or until mixture thickens

5. Spoon on top of cooked pasta and sprinkle with low fat cheese & parsley.

Mexico - Tacos

Ingredients10 Serves25 Serves50 Serves100 Serves
Taco shells1 kg2 kg4 kg8 kg
Meat filling:    
Olive oil1 Tbspn2 Tbspn4 Tbspn8 Tbspn
Onions 1248
Garlic cloves (crushed)2468

Carrot (grated)

1248

Lean mince (chicken or beef)

500g1 1/2 kg3 kg6 kg

Low salt taco seasoning (pkt)

12 1/2510

Water

1 cup2 1/2 cups5 cups10 cups

Salad filling:

    

Lettuce (shredded)

1248

Tomato (chopped)

24816

Cheese (reduced fat, grated)

10 Tbspn25 Tbspn50 Tbspn100 Tbspn


Method:

1. Heat cooking oil in pan

2. Add garlic & onion and soften

3. Add mince and cook through

4. Add carrot, seasoning mix and water, and heat until thickened.

5. Place a spoon full of the mince mixture in the middle of the taco and top with lettuce, tomato and cheese.

Chicken Coleslaw from Vietnam

Ingredients10 Serves25 Serves50 Serves100 Serves

Chicken breast

500g

1kg

2kg

4kg

Vermicilli noodles

½ pkt

1 pkt

2 pkt

4 pkt

Finely shredded wombok (Chinese cabbage)

1 cabbage

2 cabbages

4 cabbages

8 cabbages

Carrots (cut into matchsticks)

4 carrots

8 carrots

1.5kg

3kg

Snow peas (sliced)

2 cups

4 cups

8 cups

16 cups

Mint leaves

1 cup

2 cups

4 cups

8 cups

DRESSING:

    

Fish Sauce

½ cup

1 cup

2 cups

4 cups

Lime or lemon juice

½ cup

1 cup

2 cups

4 cups

Caster sugar

2 tbsp.

4 tbsp.

8 tbsp.

250g

water

To taste

To taste

To taste

To taste

Method:

  • Cook chicken breast whole in frying pan until cooked through.  Allow to cool, then shred using fingers
  • To make dressing, whisk ingredients together in a jug.  Do a taste test, if it needs more salt, add fish sauce, if it needs more sour, add lemon or lime, if it needs more sweetening, add more sugar.
  • Mix cabbage, carrot, sprouts, onion, mint, chicken and vermicelli with half the dressing.  Combine well.  Drizzle with the remaining dressing to serve.

Hint:

  • This recipe is delicious with crushed peanuts served on top, check your school’s nut policy before adding this though.
  • Other vegetables can be used in this recipe, e.g.  red capsicum, cucumber, celery, coriander