January 18th, 2013. Posted by Sarah
Whatever your plans this quickly-approaching Australia Day, it doubtless involves the bbq at some point, right? Bangers and beer?? Prawns and riesling? Something whole and skewered and crispy on the outside? Look?let?s face it. We, as Australians know how to crank it up better than anybody (Kiwis shush, for now!)?and it?s the perfect experiment in good social activity. As a man it?s the perfect opportunity to practice your multi-tasking (cook, drink beverage, converse all at the same time); only a man is allowed to use it, apparently?(that?s one for the women already!); and it?s usually placed somewhere scenic and central so your guests can gather around?while you grill. Jokes aside?the bbq truly is an amazing piece of equipment when you are a lover?of great charred meats and beautiful seafood. Gas, charcoal, wood or whatever else, great results are easily achieved, so we have put together a simple and ridiculously delicious feast for you to try out this January 26.
Wishing you a great Australia Day friends ? let?s celebrate this great country, let?s consider and celebrate ALL Australians and let?s just take a moment while we do, to consider those who have recently battled or are still battling the horrific?bushfires around the country. Truly amazing Australians indeed the men and women who fight these fires ? and?awe-sinspiring the tenacity and strength of those who may have lost homes, family, animals. Our thoughts are with you.
MANGO ENERGIZER DRINK
When Neil first started working with Qantas, he wanted to come up with a breakfast drink that would refresh and invigorate the body after a sleep in an environment of low humidity. They are especially good when you have fruit that is on its? way out, or leftover from a fruit salad the night before. Use any fruit you like! We thought this might be just the thing to kick off the day while we still have beautiful mangoes kicking around?not too heavy with the feast coming up later in the day.
Serves 4
2 very ripe mangoes, peeled and chopped
185ml freshly squeezed orange juice
125ml unsweetened pineapple juice
250ml milk
60g plain yoghurt
1 teaspoon honey
1 teaspoon wheat germ
Juice of ? lime
Put all the ingredients in a blender. Blend until well combined and smooth. Pour into chilled glasses and serve immediately.
PRAWN COCKTAIL
Serves 4
16 large cooked King prawns
150g iceberg lettuce, fine chiffonade
140ml cocktail sauce
40ml extra virgin olive oil
1 lemon
Sea salt and freshly ground pepper
Discard the outside leaves and core of the lettuce. Finely shred and place over 4 plates.
Sprinkle with salt, a squeeze of lemon and a drizzle of oil. Place the prawns on top and spoon over the sauce. Give a good grind of pepper and serve with a wedge of lemon.
COCKTAIL SAUCE
Serves 4
30g tomato ketchup
7g Worcestershire sauce
Pinch cayenne pepper
Dash tabasco sauce
140ml thick mayonnaise
3g freshly grated horseradish
Simply add all remaining ingredients to the mayonnaise and mix well.
BARBECUED SNAPPER FILLET WITH TOMATO SAUCE
Serves 4?
?4 snapper fillets, about 200g each, skin on
4 vine-ripened tomatoes, halved
60ml good-quality red wine vinegar
150ml?extra virgin olive oil, plus extra, for brushing
2 tablespoons mixed soft herbs (such as tarragon, parsley, oregano), leaves only
Sea salt and freshly ground white pepper
1 lemon?
Preheat the barbecue grill plate to hot.Grill the tomatoes for about 20 minutes, turning from time to time. They should colour and soften and the skin should blister and burn. Place them in a bowl and use tongs to remove as much of the skin as you can. Don?t worry if little bits get left behind. Mash the flesh with a fork, then add the red wine vinegar, olive oil, herbs, sea salt and white pepper to taste and mix well.?
Clean the grill. Sprinkle the fish with sea salt and brush with olive oil. Place the fish on the grill, skin side down, and cook for 3 minutes, then turn and cook for a further 2 minutes. Set aside to rest in a warm place for 3-4 minutes. The cooking time will vary depending on the thickness of your fillets so be careful. The fish should be just slightly firm to the touch, but still tender.?
To serve, place a couple of generous tablespoons of tomato sauce on each plate and place the fish, skin side up, on top. Squeeze some lemon juice over the skin and finish with a sprinkle of sea salt and grind of white pepper.
AGED BEEF RIBS BARBECUED WITH ANCHOVY BUTTER
Serves 4
4 x 250 g aged beef ribs
Extra virgin olive oil
4 slices or spoonfuls of anchovy butter
For the butter
8 large anchovy fillets
1 lemon, juiced
8 tablespoons unsalted butter
To make the anchovy butter,? put the anchovies and a little salt in a mortar and pound with a pestle until they start to break up. Add the lemon juice and butter then plenty of ground pepper. Mix completely. Put to the side until ready to plate the steaks.
To bbq the beef ribs, remove the steaks from the refrigerator 2 hours before cooking and season with sea salt.? Preheat the bbq to hot and make sure the grill bars are clean. Drizzle the steaks with a little extra virgin olive oil and shake off any excess. Put the steaks on the grill at a 45 degree angle to the grill bars. When halfway through cooking that side, turn the steaks 45 degrees in the opposite direction. ?When done, turn the steaks over and cook the other side. Put the steaks on a plate, cover with foil and keep them near the bbq in a warm spot to rest. Using the touch test, a rae steak will be soft to the touch and will spring back when pressed. As it cooks, the steak will become firmer and firmer to touch. If you see the juices come to the surface as red droplets, your steak will be medium rare, probably heading to medium after resting, and if the juices are pink to clear you have a well done steak.
To serve, place one steak on each of four plates. Pour the juices that collected on the esting plate over the steaks and add a spoonful of the anchovy butter. Add a grind of fresh pepper and serve immediately.
LAMINGTONS
So, we didn?t have a recipe for lamingtons. Why I didn?t think to get the pastry section testing I don?t know! I am a seasoned test taster and quite honestly, would have quite enjoyed that task. Instead, we?ve borrowed one for the day, and here?s hoping Joyce from the Country Women?s Association?doesn?t mind us doing so. Thanks also to the cool sbs food site from which I ?borrowed? it?take it away sbs and Mrs Joyce Pascoe? http://www.sbs.com.au/food/recipe/367/lamingtons?
Lamingtons are perhaps the definitive Australian cake, possibly developed as a means to use up stale cake. Mrs Joyce Pascoe?s recipe is legend across the central western area of New South Wales, amongst the local country women gathering for afternoon tea and the shearers on her husband?s 1000 acre property ?Loloma? stopping for a ?smoko?. She?s thrown away the heavy buttercake recipe that?s normally the basis for lamingtons and opted for a much lighter sponge. Lamingtons freeze beautifully.
3 eggs
4 tablespoons castor sugar
1/2 teaspoon vanilla essence
125g Fielders cornflour (wheaten cornflour)
1 teaspoon baking powder
125g butter
Coating
200 g icing sugar
1 tablespoon cocoa
1 teaspoon butter
1/2 teaspoon vanilla essence
Boiling water
Fresh dessicated coconut
Beat eggs until frothy ? this recipe is much easier if you use an electric mixer. Add the sugar slowly, continuing to beat the mixture. Add vanilla essence.
Sift flour and baking powder three times. Add to egg mixture then add the butter which has been melted and just brought to the boil.
Pout the mixture into a greased, lined lamington tray (27 x 20 cm).Bake in a moderate oven for 20 to 25 minutes. Turn out and cool on a wire rack.
For icing, combine icing sugar, cocoa and butter together in an enamel bowl, adding a little boiling water to make mixture runny. Stand over bowl of boiling water to keep icing mixture liquid.
Cut cake into 5cm squares, skewer each with a fork and with a knife coat with icing mixture. Roll in coconut, coating evenly. Sit on waxed paper to dry.
Serve on large platters on paper doilies.
Note:
Tip: a tea towel over the rack stops marking. Also put cooled cake into freezer for 10 to 15 minutes before cutting ? it makes slicing so much easier.
Tags: australia day, australia day recipes, best bbq recipes, Cookbooks, country womens association recipes, food stories, January 26, lamingtons, Neil Perry, Neil Perry recipes, prawn cocktail, Qantas, Rockpool, seafood bbq recipes
Source: http://www.rockpool.com/2013/01/best-ever-australia-day-bbq-feast/
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