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Anzac Biscuits
Ingredients
1 cup plain flour
2/3 cup white sugar
1 cup rolled oats
1 cup desiccated coconut (dried coconut)
125g unsalted butter
1/4 cup golden syrup
1/2 teaspoon bicarbonate of soda (baking soda)
1 Tablespoon boiling water
Directions
Pre heat oven to180c. Line a biscuit tray with baking paper. Sift flour and sugar into large mixing bowl. Add oats and coconut. Make a well in the centre. Combine butter and golden syrup in small pan. Stir over low heat until butter is melted and mixture smooth. Removve from heat. Dissolve Bicarbonate soda in water; add immediatly to butter mixture. It will foam up instantly. Add butter mixture to dry ingredients. Mix with spoon until well combined. Roll one level Tablespoon of mixture into balls and flatten slightly on tray. Allow room for spreading. Bake for 20 minutes or until just browned. Remove from oven and transfer onto cooling rack.
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Damper
Ingredients
2 cups plain flour
1/2 cup water
1/2 cup milk
pinch salt
Directions
Mix together into a slightly sticky dough. Add a little more water or flour if needed.
Take a small amount, wrap it around a broomstick sized piece of wood and cook over the coals of an open fire OR wrap in foil and cook in the coals of a fire OR place on a lightly greased tin and cook in a hot oven.
When cooked, it should sound hollow if tapped.
Alternative: Damper Dog - put a small hot dog sausage on a skewer and wrap damper round it so it is completely covered and cook over an open fire.
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Lamingtons
Ingredients
1 cup butter
1 cup sugar
4 eggs (beaten)
2 cups self raising flour
Icing
Directions
Preheat oven to 350*F (175*C). Grease a 13 x 9 inch pan and set aside.
Cream together butter and sugar. Gradually add the eggs, mixing well.
Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition.
Pour batter in pan and bake for 1 to 1 1/4 hours, reducing the temperature to 325*F
(160*C) after 30 minutes. Let cool. Cut into 2 inch (4 cm) squares.
Chocolate Lamingtons Icing
Ingredients
500 grams / 1 lb of icing sugar
1/3 cup of cocoa
15 grams / ‘ oz of butter
‘ cup of milk
coconut
Directions
Melt the butter in a saucepan and remove from the heat.
Sift the icing sugar and cocoa into the saucepan, add the milk and mix through.
Dip squares of sponge cake into the icing mix. Roll in coconut.
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Pavlova
Ingredients
6 eggs whites
1 1/2 cups (330g) caster sugar
1 1/2 tablespoons cornflour
1 1/2 teaspoons white vinegar
1 large (600g) mango, sliced
2 medium (170g) kiwi fruit, sliced
For Mango Yogurt Filling
2 teaspoons gelatine
2 tablespoons water
250g light cheese, softened
2 x 200g mango and vanilla flavoured reduced-fat yogurt
Directions
The meringue can be made four days ahead. Store the layers separately in airtight containers. Cover two oven trays with baking paper and mark two 20cm circles on the baking paper. Beat the egg whites in a large bowl with the electric mixer until soft peaks form; gradually add the sugar and beat until the sugar is dissolved between additions - this process should take about 10 minutes. Fold in the sifted cornflour and the vinegar.
Scoop out and reserve a third of the meringue mixture. Divide the remaining meringue mixture in half and spread equally over the two marked circles. Drop spoonfuls of the reserved meringue evenly around the edge of one of the circles.
Bake meringue circles in a very slow oven (120 degrees C) for about 1 1/2 hours or until dry and crisp to touch. Turn the oven off, leave the meringues to cool in the oven with the door ajar. Just before serving, stir the Mango Yogurt Filling until smooth. Place the plain meringue circle on a serving plate and spread it with half of the filling. Place the second meringue circle on top, spoon the remaining filling over it and add fruit.
For Mango Yogurt Filling; Sprinkle the gelatine over the water in a cup, stand the cup in a pan of simmering water and stir until the gelatine is dissovled; coool slighly. Beat the cream cheese in a small bowl with an electric mixer until smooth, then fold in the yogurt
and the gelatine. Refrigerate until ready to assemble.
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Bbq Chicken With Tomato And Almond Salsa
Ingredients
4 chicken legs and thighs, boned and flattened
Extra virgin olive oil
6 cloves garlic
4 long red chillies, split and de-seeded
Sea salt and freshly ground pepper, to taste
Juice of 2 lemons
For Salsa
4 cloves garlic
Sea salt and pepper
2 long red chillies, split, de-seeded and roughly chopped
2 large ripe tomatoes, peeled, skinned and diced
4 Tablespoons toasted almonds
2 Tablespoon parsley leaves
Splash red wine vinegar
Splash extra virgin olive oil
Directions
Marinate the chicken pieces in the olive oil, garlic, chilli, salt and pepper. Squeeze the lemon juice over the chicken. Place the chicken on a hot BBQ and cook through, turning once.
To make the salsa, pound the garlic and salt in a mortar and pestle, followed by the chilli. Add the tomato and a little extra salt, the almonds, parsley, red wine vinegar, olive oil and pepper. Place aside. Plate up the chicken and serve the salsa on the side. Drizzle a little more olive oil over the top.
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Vietnamese Prawn & Cabbage Salad
Ingredients
12 cooked King prawns, peeled, de-veined & cut in half lengthways
300g Chinese cabbage leaves, finely sliced
‘ cup raw peanuts, roasted & lightly crushed
1 carrot, peeled and finely sliced into julienne
‘ Spanish onion, finely sliced
8 large cherry tomatoes, sliced in half
1 cup mixed fresh herbs (coriander leaves, mint leaves, Thai basil leaves, Vietnamese mint)
For Dressing
150ml rice wine vinegar
1 Tablespoon caster sugar
1 teaspoon dried chilli flakes
Directions
To make the dressing, combine the vinegar, sugar and chilli flakes in a small saucepan, bring to the boil and stir until the sugar dissolves. Remove from the heat and cool to room temperature. Mix the prawns together with the cabbage, peanuts, carrot, onion, tomatoes & herbs. Add enough dressing to generously coat the salad and toss well to combine. |
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