Australia Day Menu

0312gt Chocolate Lamingtons 628

Celebrate Australia Day with these classic Aussie recipes with a difference. This menu covers all the favourites: sausage rolls, pavlova, and lamingtons.

Triple Chocolate Lamingtons

100 gm dark chocolate (56% cocoa solids), coarsely chopped

60 gm butter, coarsely chopped

8 eggs, at room temperature

300 gm caster sugar

180 gm plain flour

60 gm Dutch-process cocoa

2 tsp baking powder

200 gm (4 cups) coconut flakes

200 gm good quality raspberry jam

 

Chocolate-raspberry cream

200 ml thickened cream

120 gm dark chocolate (56% cocoa solids), melted

20 ml raspberry liqueur

80 gm raspberries, coarsely crushed

 

Chocolate glaze

60 gm dark chocolate (56% cocoa solids), coarsely chopped

240 gm pure icing sugar, sieved

80 gm Dutch-process cocoa, sieved

60 ml (¼ cup) milk

 

Method

Preheat oven to 180C. Melt half the chocolate and half the butter in a bowl over a saucepan of simmering water, stir until smooth and keep warm. Whisk half the eggs and half the sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Triple-sieve half the flour, half the cocoa and half the baking powder into a large bowl. Fold flour mixture into egg mixture in two batches, then fold in chocolate mixture, spoon into a 21cm-square cake tin buttered and lined with baking paper and smooth top. Bake until centre springs back when lightly pressed (25-30 minutes) and cool on a wire rack. Repeat with remaining ingredients.

For chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes; don’t over-whisk or mixture will split), fold in raspberries and refrigerate until required.

Trim tops of cakes flush, spread jam over one cake, spread with chocolate-raspberry cream and refrigerate until cream is just firm (10-15 minutes). Sandwich with remaining cake and refrigerate until firm (1 hour).

Meanwhile, for chocolate glaze, stir chocolate and 190ml water in a bowl over a saucepan of simmering water until smooth (2-3 minutes), remove from heat, add icing sugar and cocoa, stir until smooth, then stir in milk.

Cut cake into 7cm squares, dip each quickly in chocolate glaze then roll in coconut. Stand until set (1 hour), then serve.

 

art-raspberry-swirl-pavlova-IMG_4751-620x0

Raspberry Swirl Pavlova scented with rose

For the raspberry puree

200 grams of raspberries (frozen or fresh)

30 grams (2 tablespoons) castor sugar

 

For the pavlova

6 egg whites

200 grams castor sugar

1 teaspoon cream of tartar (or white vinegar)

150ml cream, whipped to soft peaks

100 grams fresh raspberries for decorating

1 tablespoon of rosewater

1 tablespoon of finely chopped, unsalted, pistachios

 

Method

Preheat the oven to 200C (you will turn it down just before putting the pavlova in the oven).

Prepare a baking sheet with a layer of baking paper. With a pencil, trace a circle about 20 centimetres in diameter onto the baking paper and then flip the sheet over so you can still see the tracing.

Prepare the raspberry puree by blending the berries with 2 tablespoons of sugar. Set aside.

Prepare the meringue. In a very clean metal, ceramic or glass mixing bowl, beat the egg whites until soft and foamy, then slowly, one tablespoon at a time, add the sugar until you have a very glossy, thick mixture that doesn’t slide around if you tip the bowl to the side. With the last tablespoon of sugar, add the cream of tartar.

Scoop the meringue gently out of the bowl and onto the traced circle on your baking sheet. Shape the pavlova roughly with a spatula (no need to be perfect, the rustic, free-form nature of this is part of its appeal!), forming a slight dip in the centre of the pavlova.

Gently drizzle about 1/4 cup or 60 millilitres of the raspberry puree over the top of the pavlova and with a toothpick or skewer stick, trace swirling patterns through the puree and into the meringue to create a swirled effect. Don’t overdo it or it becomes a pink, deflated mess, but do just enough that you can begin to see white lines of meringue through the raspberry.

Immediately before placing the pavlova in the oven, turn the heat down to 125C and bake on the lower shelf of the oven for about 80-90 minutes or until the pavlova is dry to the touch and the meringue is just ivory coloured but not browned. Leaving the pavlova in the oven, turn heat off and leave the door ajar. Let the pavlova cool completely before removing from oven to avoid cracking.

Decorate with softly whipped cream, some of the leftover raspberry puree and fresh raspberries. Sprinkle rosewater and pistachios over the top.

Recipe from Goodfood.com

 

kangaroo-sausage-rolls-image

Dan Lepard’s Pistachio Spiced Sausage Rolls

To make spiced turmeric rough puff

If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too.

500g white bread flour

1 tsp ground turmeric

2 tbsp Keen’s curry powder

2 tsp salt

2 tsp baking powder

400g unsalted butter, chilled and cubed

150ml iced water

150ml cold milk

For the filling

1.2kg lean minced lamb

40g dark brown sugar

3 cloves garlic, peeled and mashed

1 medium onion, peeled and finely chopped

4 tsp ground cumin

1 1/2 tsp salt

1 egg (60g)

small bunch of coriander, leaves roughly chopped

40g dry white breadcrumbs

125g shelled pistachios, roughly chopped

one batch of turmeric rough puff (see above)

beaten egg and black onion or sesame seeds to finish

 

Method

For the pastry

  1. Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and milk, and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.
  2. Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it’ll look a mess, but don’t worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.

Note: Pastry freezes perfectly for up to three months if wrapped well.

For the sausage rolls

  1. Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, beaten egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.
  2. Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the “sausage”. Where the edge of the dough overlaps, seal with a little water and chill to firm.
  3. Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.