Global kitchen: australia

Warm Australian Potato Salad
Ingredients

13 Ounces Cherry Tomatoes
Salt - to taste
1 Teaspoon Sugar
1 Cup Olive Oil
6 Large Purple Onions - sliced
2 Pounds Red Potatoes
1/3 Cup Sun-Dried Tomatoes - sliced
Pepper — to taste

Method
Preheat oven to 325. Pack tomatoes into a baking dish in a single layer. Sprinkle with salt and sugar. Drizzle two tablespoons of oil over. Roast for one hour. In frying pan, warm 1/3 cup oil. Add onions and saute until onions are carmelized about five minutes. Steam or boil potatoes for 20 minutes. Slice the potatoes and place in a serving bowl. Add remaining oil, onions and both kinds of tomatoes. Season with salt and pepper. Mix and serve.
Serves: 6

Chicken Pie  
Ingredients
2 Pounds Chicken - Cubed
1 Medium Onion - Sliced
2 Medium Carrot - Sliced
1 Medium Bay Leaf
1/2 Bunch Parsley - Chopped
1 Teaspoon Pepper
1 Tablespoon Butter
3 Slices Bacon - Chopped
1 Cup Flour
Salt - To Taste
2 Medium Pie Crust

Method
Saute chicken, onion, carrots, bay leaf, parsley, pepper and bacon in butter until chicken is well browned. Add one cup water and bring to a simmer. Simmer for 10 minutes. Add flour gradually, stirring out any lumps that form. Simmer 10 minutes. Place this mixture into a pie crust on a pie pan. Top with the other crust and pinch the edges together. Vent and bake in 375 degree oven for one hour. Serve.
Serves: 4

Macadamia Nut Cake With Carmel Sauce
Ingredients for the cake
1 1/3 Cups Macadamia Nuts
1/2 Cup Flour
1 Teaspoon Baking Powder
6 Large Eggs - separated
3/4 Cup Super Fine Sugar
1 Teaspoon Vanilla Extract
Ingredients for the Caramel Sauce
1 Cup Dark Brown Sugar
1 Cup Half And Half
4 Teaspoons Unsalted Butter
1 1/4 Cups Whipping Cream — whipped

Method
Preheat oven to 350 degrees. Butter a cake 10-inch round cake pan. In food processor combine nuts, four and baking powder. Pulsed tochopped nuts finely. In a large bowl, beat egg yolks and sugar together. In another bowl, beat egg whites until stiff. Fold whties ito yolk mixture. Fold in nut mixture. Stir in vanilla. Spoon into cake pan. Bake for 30 minutes until golden. In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves. Simmer gently without stirring until caramelised.
Remove from heat, stir in butter. Let cool. Drizzle over cake and tkop with shipped cream.
Serves: 8