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Friday, 24 January 2014

Australia Day wouldn't be the same without BBQ Lamb and Pavlova!

We all love to celebrate Australia day with family and friends.   Lamb is a firm staple on Australia Day and this lamb recipe is super easy for the Barbie whether you cook it  at home, the park or  down on the beach.

Lemon, Mint and Oregano Lamb

  • 12 lamb mid-loin chops,
  • tzatziki dip, to serve

  • 2 tablespoons olive oil
  • 2 large garlic cloves, crushed
  • 1 lemon, juiced
  • 1 teaspoon each of fresh oregano and mint

Combine oil, garlic, 3 tablespoons of lemon juice, oregano and mint in a dish.
Add lamb to marinade and turn to coat. Cover and refrigerate for 2 hours or if you have time, overnight.
Preheat bbq plate on medium-high heat. Remove lamb from marinade. Barbecue lamb, basting with marinade, for 6 to 8 minutes on each side for medium or until cooked to your liking. Remove to a plate. Cover and let  stand for 5 minutes.

Serve lamb chops with tzatziki, green salad and potato salad.

To finish off the day, my favourite....

Giant Pavlova with Berries and Salted Caramel 

The idea is to put this in the centre of the table and give everyone a spoon to dig in. This is a recipe from Valli Little’s "Love to Cook" cookbook and an   awesome dessert for Australia Day.  If you are planning a picnic ensure that you make the pavlova to fit into a container etc and most importantly … have plenty of spoons for everyone.

  • 6 eggwhites

  • 350g caster sugar 

  • 1 tbs white balsamic vinegar 

  • 1 tbs cornflour, sifted 

  • 1/3 cup (50g) icing sugar, sifted 
600ml thickened cream 

  • 500g mixed berries

Salted caramel

  • 2 1/2 cups (550g) caster sugar 

  • 300ml thickened cream (at room temperature) 

  • 1/2-1 tsp sea salt flakes, to taste

Preheat oven to 150ºC. Line a large baking tray with baking paper.
Place eggwhite in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes to soft peaks. Add caster sugar, 1 tablespoon at a time, allowing each to be beaten well, whisking until mixture is glossy.
Reduce speed to low, then add balsamic, cornflour and icing sugar and continue beating to combine. Spread mixture over the baking paper in a round or oblong shape, making a slight indent in the centre.

Reduce oven to 130ºC and bake meringue for 1 hour. Turn off oven and leave meringue in the oven, with the door ajar, for 1-2 hours until cooled completely. Remove from oven and place on a platter or serving board.

Meanwhile, for the salted caramel, combine sugar with 1/2 cup (125ml) water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and cook, without stirring, occasionally brushing down the sides of the pan with a damp pastry brush, for 8-10 minutes until a golden caramel forms. Remove from heat and pour in cream (be careful, as mixture will bubble, then seize).

Return pan  to low heat, add salt to taste and cook, stirring, for 1-2 minutes until smooth.

To serve, whisk cream to soft peaks, then spread over meringue. Scatter over berries and drizzle with salted caramel.
Enjoy and happy Australia Day x

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