Celebrate Australia Day with these delicious recipes ideal for a day spent out in the sun with family and friends…
the aussie salad – prawn, avo, mango & macadamia
With so many awesome ingredients to choose from, coming up with just one salad that represents our great land isn’t easy. We reckon we’ve cracked it, though. If you’re looking for Australia on a plate, then look no further, mate.
Prep time: 15 minutes | Serves: 6
2 baby cos lettuce, leaves separated
2 avocados, sliced
1 mango, sliced
½ small red onion, very finely sliced
1kg cooked prawns, peeled, with tails intact
½ cup macadamias, toasted and roughly chopped
¼ cup buttermilk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
For the dressing, combine the ingredients in a jug and mix well.
Arrange the lettuce leaves onto a large serving platter. Top with the avocado, mango, onion and prawns. Drizzle half the dressing over. Sprinkle with the macadamias and serve the remaining dressing on the side.
Tooheys Tips – Any shellfish works well in this salad, especially yabbies, lobster or Balmain bugs. If shellfish aren’t your thing, a piece of chargrilled chicken also works nicely
the one and only aussie burger
It’s not up for debate – an Aussie burger MUST have beetroot and pineapple on it. The rest is up to you, but if anyone tries to tell you those two ingredients aren’t essential, stop talking to them immediately and walk away.
Prep time: 20 minutes | Cooking time: 15 minutes | Makes: 4
4 cheese slices
¼ cup roast garlic aioli
4 hamburger buns, split and lightly toasted
2 tomatoes, sliced
4 pineapple rings
4 canned beetroot slices, drained
100g baby rocket
1 tablespoon olive oil
1 onion, chopped finely
1 teaspoon thyme leaves
1 teaspoon Dijon mustard
500g beef mince
½ cup dry breadcrumbs
½ cup grated tasty cheese
1 egg, lightly beaten
To make the patties, heat the oil in a small frying pan over medium heat. Cook the onion and thyme for 5 minutes, until soft. Add the mustard and stir to combine. Transfer to a large bowl and set aside to cool. Add the mince, breadcrumbs, grated cheese and egg. Using clean hands, mix to combine. Shape into 4 patties, and refrigerate for 10 minutes.
Heat a barbecue flat plate over high heat. Cook the patties for 4 minutes. Turn and top with a slice of cheese. Cook for another 4 minutes, until the patties are cooked through and cheese has melted.
Spread the aioli over the base of each bun. Top with a patty, the tomato, pineapple, beetroot and rocket. Place the bun lid on top and serve.
Tooheys Tips – The beef mince can be replaced with lamb, pork or chicken for a change, if you like.
Both of the above recipes are taken from ‘Toohey’s Brothers Cooking Handbook’ which is available online here.
coconut and quinoa chicken fingers
‘In my house it’s quite often a case of ‘I don’t like that’, but never with this recipe. It’s a quick and easy dish to whip up and the little terrors love it!
Quinoa flakes add extra texture to the dish, and at the same time they are a good source of additional protein. Quinoa is a grain that has recently grown in popularity and is favoured for its gluten-free, high-protein properties. The flakes look similar to rolled oats, only smaller in size’ – Ben O’Donoghue
200 g quinoa flakes
120 g shredded coconut
150 g plain (all-purpose) flour
1 teaspoon ground coriander
Salt and freshly ground black pepper
500 g chicken tenderloins, sliced into strips
250 ml coconut oil, for frying
Combine the quinoa flakes and coconut in one bowl. In another bowl, whisk the eggs together. In a zip-lock bag, combine the flour with the coriander and season with salt and pepper.
Place the chicken in the bag with the flour and shake to coat. Dust off the excess flour and dip the chicken into the beaten eggs, followed by the quinoa mixture. Make sure to coat the chicken pieces well, pressing the crumbs down with your hands to ensure they stick.
Heat the oil in a large frying pan over a low–medium heat. Shallow-fry the chicken in batches for 5–7 minutes, or until golden and cooked. Remove to a baking tray lined with paper towel and transfer to a warm oven while you cook the remaining chicken.
Season with salt and pepper and serve with a salad of your choice.
note: Quinoa flakes are available from health-food stores and some good supermarkets. If you want to go completely gluten-free for this recipe, replace the plain flour with coconut flour
This recipe is taken from Ben O’Donoghue’s cookbook ‘Ben’s Meat Bible’ available online here.
From Tony Nicolini
The street food of the central Italian region of Abruzzo is a very simple lamb skewer, so prized by locals that authorities are seeking to have it endowed with DOP status. It originates from the mountains and the peasant farmers who would take their stock up to high pastures.
Melbourne restaurateur Tony Nicolini continues his family tradition by firing up the long narrow grill (similar to a satay grill) and cooking up skewers in the open air in Carlton in Melbourne. He says this is a great way to feed a crowd and works on 5–10 skewers per guest, though he’s seen competitions among Abruzzese men where they have consumed up to 40 skewers each. Tony’s suggestion: Have a separate fire going, with continual stoking, so as to continually keep the coals hot and at your disposal.
makes 80 skewers
2 large lamb shoulders, boned (leave fat on)
80 bamboo skewers, soaked in water overnight
good quality sea salt
good bread and extra-virgin
olive oil, to serve
Cut the meat into 2–3 cm cubes. Thread the meat onto skewers about 25–30 cm long.
Grill over a moderate coal fire to prevent them from drying out (the Abruzzese grill is long, narrow and elongated).
Heat needs to be intense enough to cook quickly so as not to dry out the meat. Turn continually to ensure the arrosticini remain juicy.
The skewers will take only about 3–5 minutes to cook. Remove from the grill, season with salt and eat immediately.
The arrosticini go well with homemade bread brushed with olive oil and a glass of Montepulciano d’Abruzzo wine.
The above recipe is taken from ‘Food Safari Fire’ by Maeve O’Meara available online here.