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MULTICULTURAL Proudly Created By:
THE
MULTICULTURAL
THE
MULTICULTURAL
THE
MULTICULTURAL
THE
MULTICULTURAL
THE
MULTICULTURAL
CONTENTS LEBANESE - Christian Salem IRISH - Marty Clarke - Liam Shiels SWISS - Matthew Leuenberger ITALIAN - Michael Firrito - Alex Silvagni - Paul Puopolo MACEDONIAN - Nick Malceski FIJIAN - Aaron Hall - Tom Nicholls CROATIAN - Ivan Maric SUDANESE - Majak Daw PAPUA NEW GUINEAN - James Gwilt NEW ZEALANDER - Sam Mitchell - Ben Rutten
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THE
MULTICULTURAL
INTRODUCTION From Stynes to Silvagni, DiPierdomenico to Daicos, Jakovich to Jesaulenko – there’s no shortage of multicultural players who have left their own unique mark on the great game of Australian Rules football. Footy is a game for everyone – of the 811 players on an AFL list in 2014, 112 herald from an international background. If footy isn’t the best way to bring different cultures together in Australia, there’s only one other option that could take the cake, so to speak – food! With that in mind, we’ve put together the first AFL Players’ Multicultural Cookbook. Players from all corners of the country have contributed a range of delicious recipes from around the world. From well-known dishes such as Paul Puopolo’s take on an Italian classic to the lesser known Vakalolo Fish recipe contributed by Fijian Tom Nicholls, there’s sure to be something to get everyone’s tastebuds tingling. Bon Appetit!
“There’s usually about seven of us eating but Mum cooks for about 15 – it’s always good to have a bit of extra food!” -Christian Salem
Christian Salem, MELBOURNE - LEBANESE :40 mins preparation, 10 mins cooking
: Serves 8
TABBOULEH Ingredients
1/4 cup fine burghul (25g) 3 bunches Italian parsley 5 tomatoes – finely chopped 1/2 bunch spring onion – finely chopped 1/4 red onion - finely chopped 2 sprigs mint - finely chopped 150ml lemon juice 150ml olive oil 1/2 teaspoon freshly ground pepper 1 1/2 teaspoon salt
Method Wash and drain the burghul and leave to dry for 30 minutes. Remove leaves from parsley and chop finely. Wash parsley and allow to drain. Combine all ingredients and mix thoroughly.
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Marty Clarke, COLLINGWOOD - IRISH :4 hrs
: Serves 4
Irish Lamb Stew Ingredients
6 tablespoons all-purpose flour, divided 1 teaspoon salt 1/8 teaspoon pepper 1½ pounds lamb stew meat, cut into 1-inch cubes 2 tablespoons canola oil 3 cups water ½ teaspoon dill weed 8 pearl onions, peeled 3 medium carrots, cut into 1-inch pieces 2 large potatoes, peeled and cubed ½ cup half-and-half cream ©iStock.com/Elzbieta Sekowska
Method In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
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Lamb meat is one of the highest and most exceptional sources of healthy vitamins and minerals.
Liam Shiels, HAWTHORN - IRISH :4 hrs
: Serves 4
Irish Stew Ingredients
1.25kg lamb neck chops, trimmed ½ cup plain flour 3 brown onions, chopped 1kg sebago potatoes, peeled, sliced 2 carrots, peeled, thinly sliced into rounds 2 tablespoons tomato paste 3 cups boiling water 3 beef stock cubes, crumbled 1 cup flat-leaf parsley leaves, chopped ¼ cup mint leaves, chopped, to serve
©iStock.com/sumnersgraphicsinc
Method Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve excess flour.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops. Whisk reserved excess flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
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Matthew Leuenberger, BRISBANE - SWISS :21/2 hrs
: Serves 6
Grison Barley SOUP Ingredients
100g dried beef or continental bacon 1/2 cup barley 200g celeriac 200g carrots 200g potatoes 1 leek 20g butter 1.5 litre vegetable stock Salt and pepper 50ml cream 30g chives ©iStock.com/ teine
Method Rinse the barley and leave to soak overnight.
Season with salt and pepper to taste.
Peel and dice in brunoise* the celeriac, carrots, leek and potatoes.
Add cream, bring to the boil then serve.
Heat the butter in a large pan, add the finely diced dried beef or continental bacon with the celeriac and carrots.
Add chopped chives as garnish. Brunoise* is a knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 2 to 3 mm on each side. The cut is the secret of this soup and what makes it special.
Add the barley and top up with the vegetable stock. Simmer for 1½ hours. Skim the top of the soup as necessary. Add the leek and potato and simmer for another ½ hour.
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The potato is the most commonly grown crop in the world.
Matthew Leuenberger, BRISBANE - SWISS :6 hours preparation, 20 mins cooking
: Serves 4
Potato Rosti Ingredients
600g sebago or royal blue potatoes scrubbed 20g butter or lard 50g diced onions 50g diced continental bacon Salt and pepper
ŠiStock.com/zkruger
Method Boil the potatoes skin-on in salted water until just tender. Allow to chill for 6 hours or overnight. Peel the potatoes then coarsely grate the potatoes and season.
Add the rest of the butter or lard to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve.
Heat half the butter or lard in a small, heavy-based frying pan, stir-fry the onions and bacon, then add the grated potato, cook for a couple of minutes and form a flat cake, pressing down lightly into shape. Cook for a couple of minutes, then gently shake the pan to release the potato. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits cooked-side up, on the plate.
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Michael Firrito, NORTH MELBOURNE - ITALIAN :1hr 20mins
: Serves 4
Beef and Eggplant Lasagna Ingredients
500g lean beef mince 1 cup shredded ham 1 cup bacon pieces 1 tablespoon olive oil 1 onion finely chopped 3 garlic gloves crushed 2 x 400g can diced tomatoes 1 eggplant sliced 1 tablespoon oregano 1 ½ cups of grated cheese 250g lasagne pasta sheets 2 eggs Salt and pepper to taste
©iStock.com/robynmac
Method Place your sliced eggplant into a container along with salt and water (to take the bitterness out) for 45mins to an hour.
the BBQ/pan for 3-4 mins on each side or until golden brown. Add your eggs to a bowl along with pepper and beat.
Preheat the oven to 180°C.
Place a third of the mince mixture into your casserole dish and sprinkle with ¼ cup of cheese, then cover with eggplant slices and then with the pasta sheet.
Add your oil to a saucepan and heat on medium/high heat, add onion and garlic to the saucepan and cook for about 4 mins or until soft. Add your mince and stir until brown. Add salt, pepper, oregano and cans of tomatoes. Turn down to medium and simmer for 15-20 mins or until sauce thickens. Preheat a BBQ or fry pan. Coat your eggplant in oil and salt and pepper and place eggplant slices on
Coat the pasta sheet with egg mixture. Repeat layers. Finish with remaining mince and cheese. Bake for 40-50 minutes or until pasta is soft and cheese is golden. Serve with a salad and garlic bread.
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Use up leftover roast chicken, or buy a barbecued chicken from the supermarket, and turn it into this super easy pasta dish.
Paul Puopolo, HAWTHORN - ITALIAN : 20 mins
: Serves 6
Creamy Chicken Pesto Pasta Ingredients
350g dried pasta 300ml light cream ½ cup basil pesto 3 spring onions, sliced 1½ cups skinless shredded roast chicken ½ cup drained sun-dried tomatoes, thinly sliced 1/3 cup finely grated parmesan cheese Thinly sliced spring onions and crusty bread, to serve ©iStock.com/vikif
Method Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/4 cup liquid. Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto, onion, shredded roast chicken and tomato. Stir to combine. Cook, stirring, for 1 to 2 minutes or until heated through. Divide between bowls. Top with parmesan and onion. Serve with bread.
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Alex Silvagni, FREMANTLE - ITALIAN : 35 mins
: Serves 4
Crispy Salmon with Pea Puree and Veggies Ingredients
4 fresh salmon fillets (skin on) 1 kg fresh peas 2 french shallots 150ml cooking cream 200g Feta Cheese Olive oil Butter Salt 2 sprigs mint 2 bunches asparagus 1 large eggplant Parsley Chervil Chives 1 lemon 1 lime
ŠiStock.com/ artefy
Method Finely chop the French shallots and sautĂŠ with butter and olive oil. Add the cooking cream. Blanche the peas in water and then add to the cream reduction. Add a couple sprigs of mint. Blend until smooth.
olive oil and salt. In a hot frying pan, heat some olive oil and season the salmon, then place it skin-side down for 5-6 mins. Then turn the fillet and cook for another 3-4 mins.
To make the vinaigrette, juice the lemon and lime. Add freshly chopped parsley, chervil and chives. Splash of extra virgin olive oil.
To serve, put a swipe of pea puree, the char-grilled asparagus, 1 slice of eggplant and place the salmon on top, and dress with the herb vinaigrette.
Peel the asparagus, cut 4 round slices from the eggplant. Cook the asparagus and 4 round slices of eggplant on a hot grill for 3-4mins and season in
*Can be served alongside salad.
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Chicken is low GI, meaning it’ll leave you feeling fuller for longer.
Nick Malceski, SYDNEY - MACEDONIAN :45 mins
: Serves 6
Chicken and Mushroom Risotto Ingredients
2 cups of arborio rice 1l chicken stock 500g chicken breast chopped 1 pack of baby roma tomatoes on the vine 5 sprigs fresh rosemary 1 red onion finely chopped 3 garlic cloves finely copped 2 cups of mushrooms finely sliced 1 zucchini finely sliced 1 cup of white wine Splash of balsamic vinegar Olive oil Knob of butter Parmesan
ŠiStock.com/Tiramisu Art Studio
Method Add splash of olive oil to deep saucepan at medium heat. Add red onion and cook until almost transparent. Add garlic and stir through for a few minutes. Add chicken and cook through until starting to brown. Add rice and stir through ingredients for a minute, then add 2 springs of rosemary. Add wine and allow rice to absorb through (should take 30 sec to 1 minute). Add mushrooms.
Add stock and fill until all ingredients are covered. Allow liquid to absorb. Halfway through, add zucchini to top of saucepan. Meanwhile, add tomatoes to roasting pan. Cover with a splash of balsamic vinegar, olive oil, sprig of rosemary, salt and pepper. Once rice has absorbed through, remove from heat. Remove tomatoes from oven and add into rice. Add a knob of butter to rice and sprinkle parmesan to your liking. Stand for 5 minutes and serve.
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Fish that is rich in Omega-3 fatty acids can contribute to the health of brain tissue and the retina.
Aaron Hall, GOLD COAST - FIJIAN : 8hrs preparation, 10 mins cooking
: Serves 8
Raw Fish Salad ( FISH KOKODA) Ingredients
850 g of Snapper fillet 1 cup freshly squeezed lemon juice 2 ripe tomatoes diced 1 brown onion diced 1 large fresh red chilli deseeded and finely chopped Fresh coriander 100ml thick coconut cream Salt and pepper to taste Lettuce ŠiStock.com/kimberrywood
Method Dice the snapper fillet into cubes. Combine the snapper and lemon juice into a large ceramic bowl. Cover and sit it aside for 8 hours or overnight to marinate. After the fish is marinated, wash the lemon juice out and drain well. Mix thick coconut cream with finely chopped chilli, fresh chopped coriander, diced onion, and cubed tomatoes. Salt and pepper to taste. Pour the coconut cream mix onto the fish and serve with salad.
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The largest ever tomato on record was grown in Oklahoma in 1986, weighed 7lbs 12oz and made enough sandwiches for 21 people.
Tom Nicholls, GOLD COAST- FIJIAN :25 mins
: Serves 6
Vakalolo Fish (Coconut Cream Fish) Ingredients
4 fish fillets eg. trevally, ling (any firm white fish fillets) ½ cup plain flour 3 tablespoons olive oil 4 tomatoes ¼ round cabbage 1 brown onion 2 cans coconut cream (2 x 420g)
©iStock.com/ajafoto
Method Coat fish with flour, heat oil in pan and pan-fry the fish. When cooked golden brown, set aside. Slice cabbage, onion and tomatoes and place in layers on bottom of saucepan. Add pinch of salt. Place the fish on top. Pour coconut cream to cover fish and vegetables. Cook on high heat on stove burner until it boils. Turn down heat and simmer for 15-20 minutes. Serve with rice/mashed potatoes/sweet potatoes/cassava or taro. Kana Vinaka! (bon appetit) Enjoy!
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“Sarma means 'a wrapped thing' in the Turkish language, from the verb sarmak 'to wrap' or 'to roll'. The Ottoman Empire’s cuisines influenced the Balkan cuisine during their time in power. Now it is a very common dish in Croatia, Serbia, Bosnia and Hercegovina.” -Ivan Maric
Ivan Maric, RICHMOND - CROATIAN :3 hrs
: Serves 6
Croatian SARMA (stuffed cabbage rolls) Ingredients
250g ground beef 250g ground pork 100g smoked bacon, chopped 1 onion, chopped 50g rice Salt and pepper 2 teaspoon paprika A pinch of nutmeg 3-4 garlic cloves, minced 2 eggs 1 large head soured cabbage 500g sauerkraut (chopped soured cabbage) 250g smoked pork ribs 1 cup tomato juice
©iStock.com/jabiru
Method Sauté onion in oil. Add meat, bacon and rice. Fry for a few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaped tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
Arrange sauerkraut on top. Add enough water to cover rolls. Add tomato juice. Cover and simmer for 2 to 3 hours.
Line casserole bottom with ½ inch chopped cabbage (sauerkraut). Place cabbage rolls (sarma) on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat.
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Majak Daw, NORTH MELBOURNE - SUDANESE :50 mins
: Serves 6
Chicken and Rice Ingredients
4 chicken thighs 4 big potatoes 1 big red onion 2 cloves of garlic 2 cans of diced tomatoes 500g of jasmine rice ½ tablespoon salt 1 tablespoon black pepper 1 tablespoon cumin 1 tablespoon coriander seeds ŠiStock.com/martinturzak
Method Brown the chicken in a pot with hot oil. Remove chicken from oil and let it set. Finely dice a red onion and add to the pot with the hot oil for 10 minutes. Then add chopped garlic to the mix. Add salt, black pepper, cumin and a tablespoon of coriander seeds to the mixture and stir for 1 minute. Add 2 cans of diced tomatoes to the pot. Place chicken thighs and diced potatoes on top of the mixture and let it simmer in the pot for 40 minutes, and serve with rice.
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Cauliflower contains a good source of minerals such as manganese, copper, iron, calcium and potassium.
James Gwilt, ST KILDA - PAPUA NEW GUINEAN :30 mins
: Serves 4
Grilled Salmon and Vegetables Ingredients
Salmon fillets boned Lemons Salt and pepper Olive oil Butter Potatoes Broccoli Cauliflower Carrots
Method Start by putting fillets on some foil, pour some fresh lemon juice, a little bit of olive oil, a tab of butter and salt & pepper and then wrap the salmon up in foil.
ŠiStock.com/AGfoto
Either steam or roast potatoes. I usually roast them for 25mins. I then steam the carrots and broccoli. Heat BBQ up and cook - don't cook for too long as salmon will dry out. And serve!
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“This sundried tomato and chicken quesadilla is flavourful and super fast to prepare. A great snack or light lunch. Use ordinary basil pesto if you prefer.� - Sam Mitchell
Sam Mitchell, HAWTHORN - NEW ZEALANDER :25 mins
: Serves 2
Chicken and Pesto Quesadilla Ingredients
1 tablespoon olive oil 400g chicken breast, cut into chunks 4 tablespoons sundried tomato pesto, or more to taste 2 large flour tortillas 250g grated mozzarella cheese
ŠiStock.com/ Ju-Lee
Method Heat oil in large frying pan and cook chicken over medium-high heat until chicken is white throughout. Transfer to a bowl and mix pesto to taste with the cooked chicken. Set aside. In the same frying pan on low heat, place one tortilla and sprinkle half the cheese on top. Heat gently until cheese is melted. Cover the tortilla and cheese with the chicken mix. Top with the remaining cheese and the second tortilla. Flip it over and heat until all the cheese is melted and the tortilla is slightly crispy. Remove, slice into quarters and serve.
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Ben Rutten, ADELAIDE - NEW ZEALANDER :2hrs 15mins
: Serves 6
WOODFIRED PIZZA Ingredients
Dough 1 kg plain flour 1 tablespoon salt 1/2 tablespoon dry yeast 700 ml water Toppings Tomato paste Cheese Ham Sliced fresh tomato Pineapple Bocconcini Mushroom Red onion Fresh basil
ŠiStock.com/belchonock
Method
Dough Mix 1/3 of the water with the yeast and stir, wait for 2-3 minutes until water starts bubbling.
Cut dough (should make 6-10 depending on size) into individual sizes before rolling out.
Sift flour into mixing bowl. Make a well and mix in the water and yeast water. Mix and knead for 5-10 minutes. Cover and rest for 2 hrs.
Topping -
Knock down the dough and knead again for a couple of minutes and then cover and rest. Repeat again if time permits.
Preferably cook pizzas in a wood fired pizza oven at about 400Âş C. Pizzas should take 3-4 mins to cook.
Add any toppings you like!
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THE
MULTICULTURAL
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