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As some of you might know, Australia day is Jan 26th and after making the horrific discovery that some American's have never actually had BBQ Lamb, I took it upon myself to make this thread in hopes of helping you all expand your international pallets and help us all celebrate!
The following recipes have been gathered from my parent's and the interwebs, but nothing is too hard to google if you're looking for something else
Lamb Nothing special needed here, fire up the BBQ and throw it on. Here's a few tips that might point you in the right direction if you're needing it. Helpful tips for the perfect Australia Day Lamb barbecue
1. Coat the Lamb in oil instead of adding oil to the barbecue grill or hot plate. If the Lamb has been marinated lightly pat it dry with paper towel.
2. Ensure your barbecue is hot before you cook the Lamb; the Lamb should sizzle as it makes contact with the plate or grill.
3. Let the Lamb cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the Lamb.
4. four With practice you can judge the Lamb’s readiness by touch. Rare is soft, well done is very firm. Rest the Lamb for a few minutes before serving.
Best Lamb cuts for your Australia Day barbecue
Lamb chops* (choose from loin, leg and chump chops)
Lamb cutlets
Lamb fillet/tenderloin
Lamb eye of shortloin/backstrap
Lamb steaks (round or topside)
Lamb spare ribs
Anzac biscuits If you're making anything this Australia day, it has to be these.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar
1 teaspoon finely grated lemon rind
125g butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Preheat oven to 180°C/350°F fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in center.
Place butter and golden syrup in a microwave-safe bowl. Microwave on high for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.
Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
Pavlova A classic Australian dessert
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour
Preheat oven to 400F(200C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.
Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour.
Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking)
Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours. Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Turn oven off, leave pavlova in oven until cool. Top with whipped cream and decorate with fruit as desired.
Barbecued corn
8 corn cobs, cleaned
1 tbsp salt
1 tbsp butter
16 tooth picks
Place the corn cobs in a saucepan of water with salt and butter, and cook until soft and tender (approx. 40-60 minutes).
Drain and season if needed. Place on the barbecue and cook for approx. 3-5 minutes each side. Serve with a gob of butter on it.
Sausage Rolls
8 beef & cracked pepper gourmet sausages
2 sheets frozen ready-rolled puff pastry, thawed
1 egg, lightly beaten
Sesame seeds or poppy seeds, to sprinkle
Tomato sauce, to serve
Preheat oven to 220°C/420°F. Line a baking tray with non-stick baking paper. Cut each pastry sheet into quarters, to make 8 squares.
Place a sausage in the middle of a pastry square. Bring one side over to enclose the sausage. Brush the opposite edge with egg and bring over to completely enclose the sausage. Place seam side down on the baking tray. Repeat with the remaining sausages and pastry.
Brush the tops of the sausage rolls with egg and sprinkle with sesame or poppy seeds. Bake for 30-35 minutes or until golden. Serve with tomato sauce.
Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.
Hope you all get to try out at least one of these on Aussie day and enjoy!
EDIT: I forgot to add snags on the BBQ but I'm sure you can all figure that out
Lambykins should be marinated in olive oil and oregano and stuffed with garlic.
oh, we're talking Australian. only acceptable Lambykins for me is Greek-style, but i bbq that tasty little critter because fire tastes good.
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There can be suuuuch a fine line between Aussie and Greek food sometimes I usually just S&P it a bit, maybe rub some garlic on, and then cover it in oil. BBQ is easily the best method of cooking Lamb (chops FTW)
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Gotta love OZ and our BBQ's
I usually just S&P it a bit, maybe rub some garlic on, and then cover it in oil. BBQ is easily the best method of cooking Lamb (chops FTW)
