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
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.