Australian-recipes

Baked Beans Jaffle Recipe

What’s more Australian than a jaffle? You just can’t beat a baked beans jaffle – it’s one of our favourite Australia Day weekend dinner ideas! Funny man Dave Hughes shares his  fool-proof baked beans jaffle recipe.

I’m busy and I know you are too. You probably don’t even think you’ve got time to read this recipe, but you do, cos it’s quick. Part of my business is I’ve got three kids who start demanding fun at the crack of dawn. Here’s the way to keep them happy (and healthy) first thing in the morning. It’s my patented SPC baked bean jaffle.

The brilliance of this recipe is that idiots like me can nail it. It’s actually impossible to get it wrong if you follow my simple instructions.

Step 1:  Open the can by pulling the ring pin with the pointer finger of your right hand.

Step 2:  Use bread with a 7.6 mm thickness.

Step 3: Cover every square mm of bread with the only major brand of Aussie grown and canned baked bean on the market.

Step 4: Put other slice of bread on top.

Step 5: Carefully place the masterpiece in progress in jaffle maker.

Step 6: Close jaffle maker and turn on.

Step 7: Wait.

Step 8: While waiting, think about how tasty and easy to prepare the only major brand of Aussie grown baked bean on the market is, then whisper ‘good on you SPC’.

Step 9: When the little light turns green whip open that metal joy maker.

Step 10: Whip it out, bang it on a plate. And enjoy five minutes of peace while the kids savour your genius.

What’s your favourite jaffle recipe?

January 27, 2014

BBQ Lamb Cutlets Recipe

Looking for Australia Day recipes? You have to have a BBQ, and you have to have lamb! These BBQ lamb cutlets with rosemary, honey and balsamic glaze take only minutes to prepare and cook, so you can enjoy the long weekend! It also makes a great quick dinner idea for summer. From the 4 Ingredients Herb It Up cookbook.

Ingredients
12 lamb cutlets
2 tablespoons balsamic vinegar
1 tablespoons Gourmet Garden Garlic
1 tablespoons Gourmet Garden Rosemary
2 tablespoons honey

Method
1. Heat BBQ and cook lamb cutlets for 2 minutes each side until just starting to brown.

2. For the glaze, stir together the vinegar, garlic rosemary and honey and season with salt and pepper.

3. Brush over cutlets on both sides and BBQ for another 2-3 minutes or until they’re cooked to your liking.

4. Serve cutlets with a crisp green salad juice.

What are you cooking for Australia Day?

January 24, 2014

Lamb, Mint and Macadamia Sausage Rolls Recipe

You can’t beat a homemade sausage roll, and this lamb sausage roll recipe, flavoured with mint and crunchy macadamia nuts, is one of the best Australian recipes. Bake a batch on Australia Day and watch them disappear.

Makes 12

Ingredients

500g lamb sausage mince or remove the meat from lamb sausages
1/2 brown onion, grated
1 garlic clove, crushed
1 zucchini, grated
1 carrot, peeled and grated
1 stick celery, finely chopped
1/2 cup fresh mint
1 tablespoon lemon zest
2 teaspoons Worcestershire sauce
1 egg
1/2 cup macadamias, toasted and coarsely chopped
Salt and pepper
2 sheets puff pastry, cut in half
Sesame seeds for sprinkling
1 egg, (extra) lightly whisked with 1 tablespoon of water

Method

1. Preheat oven to 200°C, fan-forced. Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together.

2. Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.

What are you cooking for Australia Day? Share it in the comments!

January 23, 2014

Tomato, Macadamia and Basil Damper Recipe

A delicious Australian recipe to make on Australia Day, serve this traditional damper with your BBQ (and lashings of butter).

Serves 8

Ingredients
2 cups self raising flour
1 tablespoon ground mountain pepper berry
1 teaspoon salt
1 cup unsalted macadamias, roasted
100g semi-dried tomatoes, roughly chopped
1/2 cup firmly packed basil leaves, roughly chopped
250ml buttermilk
1 tablespoon macadamia oil
Milk for brushing

Method
1. Preheat the oven to 180°C, fan forced. Sift the flour into a large bowl, add ground mountain pepper berry, salt, macadamias, tomatoes and basil leaves and make a well in the centre.

2. Combine the buttermilk and oil, pour into the well and use a round-bladed knife in a cutting motion to mix until the mixture just comes together then use your hands to bring the mixture together.

3. Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth. Shape into a disc and place onto a baking tray lined with non-stick baking paper.

4. Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake in the preheated oven for 30 minutes or until the damper is golden and cooked through and sounds hollow when tapped on the base. Cool on a wire rack.

What’s your favourite Australian food?

January 22, 2014

Macadamia Chocolate Lamingtons Recipe

This is the best lamington recipe you’ll ever bake and the must-make treat for Australia Day. They’re extra special thanks to being rolled in coconut as well as roasted macadamias.

Makes 15

Ingredients
125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
6 eggs
1 3/4 cup self raising flour, sifted
1 tablespoon dark cocoa powder
1/2 cup milk
2 cups shredded coconut
2 cups unsalted macadamias, roasted

Icing
6 cups icing sugar mixture
1/2 cup dark cocoa powder
2 tablespoons butter, softened
3/4 cup boiling water

Method

1. Preheat oven to 160°C fan-forced. Grease a 3cm-deep, 20 x 30cm (base) lamington pan. Line with non-stick baking paper, leaving a 2cm overhang on all sides.

2. Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.

3. Sift half the flour and cocoa over the butter mixture and stir until combined. Mix through half the milk and repeat with the remaining flour, cocoa and milk. Spoon into the prepared tin and smooth the top. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack and cool completely.

4. To make the icing, sift the icing sugar and cocoa into a bowl add the butter and boiling water and stir until smooth.

5. Cut cake into 15 pieces. Place the macadamia and coconut into a food processor and pulse to blend together, tip onto a dish. Use a fork and dip one piece of cake into the icing mixture, shake off any excess and toss in the macadamia and coconut. Place onto a wire rack over a baking tray. Repeat with remaining cake, icing, coconut and macadamias.

What’s your favourite Australia Day recipe?

January 21, 2014

Pineapple and Passionfruit Cheesecake Recipe

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10

Ingredients

Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)

Method

Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.

Cheesecake

Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.

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December 9, 2013