Margaret Fulton - Margaret Fultons Encyclopedia of Food and Cookery

Currently available titles by Margaret Fulton:

The Margaret Fulton Cookbook
Margaret Fultons Encyclopedia of Food and Cookery
Margaret Fultons Kitchen
Christmas

Praise for Margaret Fulton titles:

The Margaret Fulton Cookbook came out in 1968 and immediately sold hundreds of thousands of copies. It remained in print for more than a generation, and eventually, at more than 1.5 million copies, had outsold all other books on the Australian market except the Bible The reason for this extraordinary success is that the book was a masterpiece.
Qantas:The Australian Way

Margaret Fultons Christmas is a onestop treasure trove, yielding a range of traditional and more innovative recipes from the doyenne of Australian cookery and her food writer daughter, Suzanne Gibbs. Charmingly put together and beautifully shot, its written with the Australian climate in mind and offers some of Fultons favourite family recipes. This is a book to pore over and savour in the lead-up to the big day for years to come.
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Margaret
Fultons
Encyclopedia
of food and cookery

The complete kitchen companion from A to Z

First published in 1983
Revised edition published in 2005
This edition published in 2009 by
Hardie Grant Books
85 High Street
Prahran, Victoria 3181, Australia
www.hardiegrant.com.au

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

The moral right of the author has been asserted.

Copyright text Margaret Fulton 2009
Copyright jacket photography Earl Carter 2009

National Library of Australia Cataloguing-in-Publication entry:
Fulton, Margaret
Margaret Fultons encyclopedia of food and cookery :
the complete kitchen companion from A to Z / Margaret Fulton.
3rd ed.
ISBN 978 174066 7371
Subjects: Cookery / FoodEncyclopedias
641.503

Jacket and text design by Marylouise Brammer
Jacket photograph by Earl Carter
Printed and bound in China by C&C Offset Printing Co. Ltd

10 9 8 7 6 5 4 3 2 1

I would like to dedicate this book to my family and friends,
and to all those caring and curious cooks who spend many
happy hours in the kitchen preparing nutritious, comforting,
celebratory and wonderful foods for all to enjoy.

Contents

The metric weights and liquids used in this book are those of the Standard Association of Australia.

To make these recipes you need a few inexpensive pieces of equipment obtainable at most supermarkets.

These are:
A standard graduated 250 ml (8 oz) fluid
measuring jug for measuring liquids.

A nest of 4 graduated metric measuring cups comprising: 250 ml cup, , , and cup used for measuring dry ingredients.

A set of standard measuring spoons comprising:
1 tablespoon (20 ml)
1 teaspoon (5 ml)
teaspoon (2.5 ml)
teaspoon (1.25 ml).

American and UK measuring cups and spoons are also sold. These vary from the Australian standards. Follow one set of measures; do not mix them.

How to measure correctly

DRY INGREDIENTS: In measuring dry ingredients (flour, sugar, etc.) heap the cup or spoon and level off the excess with a knife or spatula.

LIQUID INGREDIENTS: The metric measuring cup shows 1 cup, , , , and cup measures and their metric equivalents. The litre jug has a similar breakdown from litre to litre and also shows graduations in millilitres (1000 ml 4 cups 1 litre).
All cup and spoon measures are level.

Many ingredients are given in rounded metric gram/kilogram weights; imperial measurements are given in brackets. A small set of scales is a bonus in the kitchen. A measuring tape or ruler that gives both metric and imperial measurements is also a help.

The recipes in this book have been made with the 250 ml cup.

5560 g eggs have been used unless otherwise specified.

Can, pack and bottle sizes are given in metric. As a guide, refer to table below. Some cans and packs may vary a little from exact sizes given according to the different brands available. It is best to use the nearest size.

ABBREVIATIONS USED

Oven temperature guide

Oven temperatures are expressed in degrees Celsius (C) and Fahrenheit (F). Oven temperatures vary according to make; therefore, refer to the instruction book that accompanies your oven. All ovens should be preheated to the specified temperature particularly for cakes, biscuits and pastry recipes.

Im delighted to share with you a lifetimes collection of recipes in this new edition of Margaret Fultons Encyclopedia of Foodand Cookery, a book of which I am very proud.

Ever since the 1983 edition was published, readers have been telling me its the first book they reach for when they need to find an ingredient or recipe. I do the same.

This was a book I just had to write, and was borne out of a desire to record my years of notes about the foods we use in everyday cooking: details to consider when buying ingredients, basic and unusual ways to prepare foods, as well as recipes and dishes that I have learned from dedicated cooks all over the world.

This edition reveals our changing food trends and includes the diversity of ingredients now commonly available in Australia.

I have always believed that good food and good cooking are part of all thats best in life, and hope to encourage a new generation of curious and interested cooks.

Happy cooking.

ABALONE

The beautiful single ear-shaped shell of the abalone is lined with mother of pearl, which is used to make buttons. The tough, fleshy mollusc in the shell is the edible part, and has a delicious clam-like flavour. Abalone is considered a great delicacy and is available fresh or canned.

If fresh, abalone should be cut into thin slices and pounded to tenderise it before sauteing briefly (4555 seconds). It will toughen if overcooked. Dried abalone has to be soaked for 4 days before using and is not recommended.

Sauted Abalone: Slice abalone into strips against the grain. If fresh, pound with a meat mallet until soft and limp. Coat with egg and breadcrumbs or flour, and cook very quickly in hot oil or butter until golden. Season with salt and pepper and serve with lemon wedges or Sauce Tartare.

ABERDEEN SAUSAGE

A Scottish favourite. Serve cold, with salads.

ABERDEEN SAUSAGE

250 g (8 oz) bacon, rind removed