RUSSIAN CUISINE

Russian Cuisine
•Russia is the largest country in Europe, with 6.6
million square miles It is 1.8 times the size of the
United States.
•Russia does not have only one cuisine, being
home to many different ethnic groups all having
their own food ways.
•Russian cuisine gets both its rich history and
rich character from the big and multicultural
expansion of Russia
•Traditional Russian foods usually center on
delicious soups and stews that are made from a
variety of storable fish and meat
•The Russian cuisine uses elements from
various cooking traditions borrowed from their
neighbours and developed from their own
traditional dishes. There are no specific Russian
cooking methods.
History of Russian Cuisine
•Russia has a history of a diet based on crops that
can thrive in cold climates, such as grains (rye,
barley, buckwheat, and wheat), root vegetables
(beets, turnips, potatoes, onions), and cabbage.
•Ivan III (1462–1505) brought Italian craftsmen to
Russia to build public buildings. These craftsmen
introduced pasta, frozen desserts (gelato and
sherbet), and pastries to the Russian diet.
•Peter I (682–1725), known as "The Great,"
included a French chef in his court. It was during
his reign that Russians began to serve meals in
courses, rather than to serve all the food at once.
•When French chefs returned home to France,
they introduced popular Russian dishes to the
people of Europe.
Characteristics of Russian Cuisine
•Russia is mainly a northern country with long-lasting
cold winter. The food should give much energy and
warmth to survive during the winter time.
•The main characteristics of Russian cuisine is that of a
variety of flavours, such as sour, sweet, spicy and salty
to satisfy different tastes.
•Russian cuisine widely
uses fish, poultry, mushrooms, berries, and honey. Crops
of rye, wheat, barley, and millet provide the ingredients
for a plethora of breads, pancakes, cereals, kvass, beer,
and vodka.
•A typical Russian meal generally consists of meats and
dairy products, as these contain high concentrations of
proteins, fats, and certain minerals. Russians have
apparently never been fans of vegetables, except
mushrooms.
 The Top Five Components of a
Russian meal

• Potatoes

• Bread

• Eggs

• Meat (beef)

• Butter.
 CLASSICAL RUSSIAN DISHES

Chicken Tabaka

A Georgian dish adapted by many

Russians.

Ingredients:

• One 1 to 1-1/ 2 - pound squab or

Cornish hen
• garlic clove, peeled and crushed
•Salt
•Cayenne pepper
• tablespoons of butter, melted-
•Need cast iron skillet and heavy lid that
will press the chicken down. Improvise -
use a smaller skillet lid and put a heavy
object on top of it to press down.
 Beef Stroganoff

 Beef Stroganoff - is a Russian dish of sautéed pieces

of beef served in a sauce with sour cream
 Count Pavel Stroganov, a noted 19th century gourmet
as well as a friend of Alexander III and a celebrity in turn-
of-the-century St. Petersburg is often credited with
creating Beef Stroganoff or having a chef who did so.
Beef Stroganoff Recipe

•INGREDIENTS
•6 Tbsp butter
•1 pound of top sirloin or
tenderloin, cut thin into 1-inch wide
by 2 1/2-inch long strips
•1/3 cup chopped shallots (can
substitute onions)
•1/2 pound cremini mushrooms,
sliced
•Salt to taste
•Pepper to taste
•1/8 teaspoon nutmeg
•1/2 teaspoon of dry tarragon or 2
teaspoons of chopped fresh
tarragon
•1 cup of sour cream at room
temperature
 Chicken Kiev
Chicken Kiev - A dish of boneless
chicken breast pounded and rolled
around cold unsalted butter, then
breaded and fried.

Ingredients
•4 boneless chicken breast halves
•4 tablespoons butter, softened
•1 tablespoon chopped fresh parsley
•1 tablespoon chopped fresh chives
•1/4 teaspon white pepper, or black
pepper
•1/4 teaspoon salt
•1/4 cup flour
•1 egg, beaten with 2 teaspoons water
•1/2 cup fine dry bread crumbs
Blini (Russian Pancakes)
Blini is a traditional Russian dish that is eaten
in great quantity during Maslyanitsa (Butter
Week, the Russian equivalent of Mardi Gras),
the last week before Lent.

Ingredients
3 eggs
2 Tablespoons sugar
½ teaspoon salt
1½ cups milk
1 cup flour (buckwheat flour is traditional)
½ teaspoon vanilla
Vegetable oil
AUSTRALIAN CUISINE
Australian Cuisine

•Australian cuisine reflects the country's

multicultural nature.
•Australian cuisine have been shaped by the
people who settled in Australia.
•One can find British-influenced dishes,
dishes inspired by Mediterranean cuisine,
recipes inspired by Asian foods, and also
"bush tucker", which is traditional food, often
foraged, that was eaten by travellers in the
wilderness areas of Australia known as the
"outback"
 History of Australian Cuisine
•The Australian Aborigines were the first inhabitants
on this continent and they came in numerous
migratory waves from the north and north west over
a period which is now believed to span over 100,000
years.
•Their foods were of a high nutritional quality and
sufficient energy was obtained through hunting and
gathering, the nutrient intake was balanced and
adequate.
•The basis of modern Australian cuisine was
established by the British and then greatly
influenced by subsequent migrants: Chinese, Greek,
Italian and other nationalities.
•The English influence determined the main dishes
to be Sunday roasts, grilled chops, stews and other
recipes made from meat, which were served
with vegetables.
Characteristics of
Australian Cuisine
•Seafood features largely in Australian cuisine. It
is variously prepared and usually served at
festivities.
•A lot of Australian recipes are devised for the
traditional barbeque, colloquially known as the
'barbie', which is used outdoors and generally
consists of a grill and a hot plate and is powered
by gas.
• Main ingredients in Australian cooking include
spices, herbs, fruits, seeds, nuts, sauces,
splashes, seasonings, syrups, infused oils,
extracts, concentrates and more.
 Classic Australian Recipes
Barbecued Lemon Pepper Salmon Filet
Barbecued Salmon filets are easy to cook and
perfect for a quick summer lunch or dinner.

Ingredients:

2 salmon filets or steaks

15 baby potatoes
4 large cloves of garlic
Juice of 3/4 of a large lemon
1/4 cup of good quality extra virgin olive oil
3/4 tsp of sea salt
1 Tbsp of finely chopped sweet basil
1 Tbsp of lemon zest
1 Tbsp of finely ground black peppercorns
Olive oil for brushing
Baby Pea Soup with Mint, Basil &
Chorizo Sausage
Ingredients:

4 medium chorizo sausages

3 Tbsp olive oil
1/4 cup of water
1 large brown onion, roughly chopped
2 cloves of garlic, crushed
5 cups of frozen baby peas
3 cups of vegetable or chicken stock
1 cup of low-fat milk
1 tsp sea salt & a pinch of black pepper
1 Tbsp finely chopped fresh mint
2 Tbsp finely chopped fresh basils
Serves 4
 Chicken and Sweet Potato Curry
Ingredients:

5 boneless, skinless chicken thighs

2 Tbsp of canola or vegetable oil
1 medium white onion, quartered
3 garlic cloves, crushed
1 lemongrass stem, white part only, thinly sliced
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp chilli powder
1 medium sweet potato (kumara), cut into 2cm
cubes
1 can of coconut milk
1/2 cup of water
2 Tbsp of Thai fish sauce
1/2 tsp of sugar
A handful of fresh cilantro, finely chopped
1 cup of basmati rice
Clam Pasta

Ingredients:

25 small clams
3 medium tomatoes, roughly chopped
2-3 cloves of garlic, finely chopped
1 small brown onion, diced
100 mls of dry white wine
2 Tbsp of finely chopped fresh parsley
1/2 tsp of sea salt
1 tsp dried chili flakes
2 Tbsp of olive oil
1 Tbsp of butter
Spaghetti or linguine for 2
Beef Rib Eye Roast with Red Wine Gravy
Ingredients:

930grams (2.05 lbs) boneless, beef rib eye

5 Tbsp of olive oil
1/2 tsp of sea salt
1/2 tsp of freshly ground black pepper
3 garlic cloves, thinly sliced
1 Tbsp of finely chopped, fresh rosemary
2 cups of frozen peas & 1 Tbsp of butter
Gravy
1 medium brown onion, roughly chopped
1/2 cup of roughly chopped celery
1/2 cup of roughly chopped carrot
2 tsp of tomato paste
2 Tbsp of all-purpose flour
1 tsp sea salt
1 cup of red wine
NEW ZEALAND CUISINE
New Zealand Cuisine
•The indigenous culture and people of
New Zealand are called “Maori”
•New Zealand's cuisine has been
described as Pacific Rim, drawing
inspiration from Europe, Asia and
Polynesia.
•New Zealand cuisine is largely driven by
local ingredients and seasonal
variations.
•Similar to the cuisine of Australia, the
cuisine of New Zealand is a
diverse British-based cuisine with
Mediterranean and Pacific
Rim influences
History of New Zealand Cuisine
•The earliest c.14 carbon dating for the settlement of
man in New Zealand is approximately 1,000 years
ago.
•When the Maori first arrived in New Zealand from
tropical Polynesia, they brought with them a number
of food plants, including kumara (sweet potato), and
also dogs and rats, which could also be food sources.
•When Europeans first arrived in New Zealand from
the late eighteenth century, they brought their own
foods with them.
•European foods wheat, pumpkin, mutton, sugar and
many types of fruit also became a common part of the
Māori diet.
•Present day Māori cuisine is a mixture of Māori
tradition, old fashioned English cookery, and
contemporary dishes.
Characteristics of New Zealand
Cuisine
•New Zealand's cuisine is Pacific Rim,
influenced by European colonists, Asian
and Polynesian traders and immigrants,
and its indigenous people, the Maori.
•Food was cooked in hāngi (earth ovens),
roasted and, in geothermal areas, boiled or
steamed using natural hot springs and
pools.
•Typical New Zealand foods include lamb,
pork, venison, seafood, sweet potato, kiwi
fruit, tamarillo, feijoa, and pavlova, the
national dessert.
 New Zealand Recipes
A biscuit or cookie originally sent in food
Anzac parcels to Australian and New Zealand
(ANZAC) troops during the First World
Biscuits War when eggs were scarce.

Ingredients:

100 grams / 4 oz of butter

1 dessertspoon of golden syrup
½ cup of white sugar
¾ cup of flour
¾ cup of rolled oats
¾ cup of coconut
1 teaspoon of baking soda
1 tablespoon of water
 New Zealand Recipes

Ingredients: Barbequed Leg of

Lamb
1 leg of lamb
¼ cup of olive oil
2 tablespoons of freshly
chopped oregano (rosemary or
other favourite herbs)
2 - 3 cloves of thinly sliced
garlic
Salt and freshly ground black
pepper to taste
 New Zealand Recipe
•A very popular dessert in Australia and New
Zealand which was named after Anna Pavlova, the
famous Russian ballerina who toured Australia and
Pavlova New Zealand in 1926 and Australia again in 1929.

Ingredients:

3 egg whites
1 pinch of salt
¾ cup of castor sugar
¼ cup of white sugar
1 tablespoon of cornflour
1 teaspoon of lemon juice
300 ml / ½ pints of cream
kiwifruit or strawberries for garnish
 New Zealand Recipe
Whitebait Whitebaits are very small silvery fish from
coastal areas of the Pacific Ocean. They
Omelette are cooked and eaten whole as a delicacy.
Better known are Whitebait Fritters, when
mixed in a batter containing flour.

Ingredients:

100 grams / 4 oz of whitebait or fresh fish

diced into 1 cm cubes
2 eggs
1 tablespoon of milk
salt & pepper
15 grams / ½ oz of butter
SOUTH AFRICAN
CUISINE
 South African Cuisine
•Also known as the rainbow or four corners
cuisine where East meets West... And
South... And North. That's how the cuisine of
South Africa can be described.
•Region where Indian curries meet British
meat pies and Dutch cookies meet
Indonesian chutney.
•Traditional "Cape Dutch" cookery mixes
European cooking with spices like nutmeg,
allspice and hot peppers, brought to South
Africa from India and Southeast Asia.
•South African cuisine has changed from
indigenous dependence on wild game, cattle
and gathering of foods from the wild, to
farming, and cooking styles brought by
colonists from Netherlands, Germany France
and Britain, as well as immigrants from India.
 History of South African
Cuisine
•Hunter gatherers first occupied this land of plenty thousands of
years ago. Their diets were rich with meat and game and insects such
as termites, mopane worms (caterpillars) and Locusts.
•By the 3rd century AD, the Bantu people were practiced in farming,
growing corn, sweet potato, millet and other vegetables and raising
and keeping livestock such as cattle.
•The Dutch, French Huguenots and English who were to have the
most influence on the cuisine in the 1600s
•The expansion and fortification of Dutch settlements led to the import
of slaves towards the end of the 17th century as the local Khoisan
proved difficult to "press into service".
•By the 19th Century indentured workers from India came to work on
the sugar plantations adding a further band to the culinary rainbow as
did German immigrants.
Characteristics of South
African Cuisine
•South African Cuisine comes together in a
blend of tantalizing European cuisine, the
sweet-sour tastes of the Malays and the spicy
curries from India alongside the indigenous
cooking of the African people.
•The authentic African kitchen is focused on
maize meal porridge, meat and sauce. The
sauce is made from a variety of savouries
(shebu) and vegetables and flavoured with
chilli.
•The cuisine that stands out as typical
"Afrikaner", is to a large extend based on the
Dutch settlers cuisine, with contributions of the
French and German settlers.
 South African Recipe
Ingredients:
Cape Malay
1 tbsp Oil Kebabs
2 Onions
300ml/10fl.oz.. Water
2 teasp Curry Powder
1 teasp Ground Turmeric
1 teasp Sugar
2 teasp Cornflour
4 tbsp Malt Vinegar
2 tbsp Apricot Jam
Salt and Pepper
5 Lemon Leaves, crushed
450g/1lb Lean Beef, cut into 5cm/2-inch cubes
450g/1lb Lean Pork, cut into 5cm/2-inch cubes
South African Recipe
Ingredients

Bobotie 1 tbsp Vegetable Oil

2 Onions, chopped
675g/1½ lb Minced Beef
1 slice of Bread
240ml/8fl.oz. Milk
1 tbsp Mild Curry Powder
Black Pepper
½ teasp Ground Turmeric
1 tbsp Sugar
50g/2oz Sultanas
2 tbsp Chutney
Salt
6 Whole Almonds, quartered
The juice and grated rind of ½ a Lemon
4 Bay Leaves
1 Egg
 South African Recipe
Cape Meat Balls
Ingredients

675g/1-½lbs Minced Beef

50g/2oz Butter
1 Onion, finely chopped
1 thick slice White Bread
2 Eggs
Salt and Black Pepper
½ teasp Allspice
1 tbsp Oil
 South African Recipe
Crayfish Salad Ingredients

900g/2lb Crayfish Tails

Salt
½ lemon, cut into wedges
120ml/4fl.oz. Mayonnaise
1 teasp Curry Powder
1 teasp Paprika
1 teasp Ground Ginger
2 sticks Celery, cut into 12mm/1/2-inch dice
175g/6oz Honeydew Melon, peeled and cut
into 12mm/1/2-inch dice
Lettuce and Lemon wedges to serve
 That’s All Folks!
Thank you very much
for listening!!!