Fair dinkum tucker

With Aus­tralia Day around the cor­ner, it’s time to start brim­ming with pride! Pre­pare an Aussie feast by start­ing with crispy, bat­tered prawns and onion rings, fol­lowed by beer- mar­i­nated bar­be­cued chicken, then give our favourite small cake a mod­ern upda

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

lam­ing­ton muffins

160g un­salted but­ter, at room tem­per­a­ture ¾ cup ( 165g) caster sugar 1 tea­spoon vanilla ex­tract 2 eggs 3 cups ( 450g) plain flour, sifted 2 ½ tea­spoons bak­ing pow­der, sifted ¾ cup ( 180ml) milk; 40ml but­ter­milk ¼ cup ( 80g) rasp­berry jam 3 cups ( 480g) ic­ing sugar, sifted ¾ cup ( 75g) co­coa 1 cup ( 250ml) boil­ing water 75g un­salted but­ter, ex­tra, melted 3 cups ( 240g) des­ic­cated co­conut Pre­heat oven to 180C. Beat but­ter, sugar and vanilla for 8- 10 min­utes or un­til pale and creamy. Grad­u­ally add the eggs and beat un­til well com­bined. Add flour, bak­ing pow­der, milk and but­ter­milk and beat un­til just com­bined. Spoon twothirds of the mix­ture into 12 x ½ cup- ca­pac­ity ( 125ml) lightly greased tins and make a hole in the cen­tre. Di­vide the jam be­tween the muffins and top with the re­main­ing mix­ture. Bake for 20- 22 min­utes or un­til cooked when tested with a skewer. Cool on a wire rack. Com­bine the ic­ing sugar, co­coa, water and melted but­ter. Toss the . muffins in the mix­ture and roll in co­conut. Al­low to set. Makes 12.

rose­mary and gar­lic beer- mar­i­nated chicken

4 cloves gar­lic, crushed ¼ cup ( 60ml) olive oil 4 stalks rose­mary 330ml pale ale or lager beer 1.6kg chicken, but­ter­flied sea salt and cracked black pep­per Place the gar­lic, oil, rose­mary, beer, and chicken in a large freezer bag. Seal and al­low to mar­i­nate overnight or for at least 1 hour. Pre­heat a bar­be­cue or char- grill pan over high. Re­move chicken from mari­nade and sprin­kle with salt and pep­per. Cook the chicken for 5 min­utes each side or un­til lightly charred. Re­duce heat to low, cover with the bar­be­cue lid or a large metal bowl and cook . for a fur­ther 15 min­utes each side or un­til cooked through. Serves 4.

beer- bat­tered prawns and onion rings with lime tartare sauce

veg­etable oil, for fry­ing 1 cup ( 200g) rice flour, plus ex­tra for dust­ing ½ cup ( 125ml) pale ale or lager beer ½ cup ( 125ml) soda water 20 green ( raw) tiger prawns, peeled 2 baby onions, sliced 1 cup flat- leaf pars­ley leaves lime wedges, to serve

lime tartare sauce

½ ( 150g) whole- egg may­on­naise 8 cor­ni­chons, chopped 1 ta­ble­spoon salted ca­pers, rinsed and chopped ½ cup flat- leaf pars­ley leaves, chopped 2 ta­ble­spoons lime juice To make the lime tartare sauce, mix to com­bine the may­on­naise, cor­ni­chons, ca­pers, pars­ley and lime juice. Set aside. Heat the oil in a saucepan over high heat un­til tem­per­a­ture reaches 180C on a deep- fry­ing ther­mome­ter. Whisk the flour, beer and soda water un­til smooth. Dust the prawns and onion in ex­tra flour, dip in the bat­ter, shak­ing to re­move ex­cess and cook in batches for 2- 3 min­utes or un­til golden. Drain. Cook the pars­ley for 1 minute or un­til crisp. Drain on ab­sorbent pa­per. Serve the prawns and onion with pars­ley, tartare sauce and lime. Serves 4.

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