Recipes

Recipes

Classic Lamingtons – Rich Chocolate Sauce

Ingredients For the sponge cake  125 g caster sugar / ¾ cup / 4.4 oz  50 g butter salted, softened  2 eggs, beaten (extra large size eggs approx 59 g / 2.1 oz each)  120 g self raising flour / 1 cup  85 g desiccated coconut / 1 cup   For the chocolate sauce  2 tbsp cocoa powder  150 g icing sugar / 1 cup  3 tbsp boiling water  1 tbsp butter melted    Method  For the Sponge  Preheat your oven to 180°C / 360°F.  Cream together the sugar and butter with a spoon or hand mixer. Then, add in the eggs and give it a whisk until combined.  Next, add the self raising flour and mix again until you have a smooth cake batter. Important: Egg sizes may vary. If your batter is too thick at this stage, add a dash of milk to thin.  Pour batter into a lined square baking tray (9×9 in / 24×24 cm) and smooth out to the edges. Bake in oven for 20 minutes or until deliciously golden on top. Test with a wooden skewer and if it comes out clean, it’s ready.  Allow the sponge to cool on a baking tray before cutting into squares or rectangles.    For the Chocolate Sauce  Mix together the icing sugar, cocoa, melted butter and boiling water. Pop the desiccated coconut into a separate bowl. Place a wire cooling rack over a baking tray so it’s ready for the dipped lamingtons. Tip: Keep your boiling water nearby, if your chocolate sauce starts to harden, add a dash more water and mix it in thoroughly then continue to coat as normal.    To Assemble  One at a time, place each slice of sponge cake on a fork and dunk it in the chocolate sauce. You may need to roll it around a bit to ensure it’s completely covered. Then use the fork to lift the cake out of the chocolate and pop it into the coconut. Use the fork to cover the cake with coconut, then once coated, transfer to the wire rack to dry.  Allow lamingtons to dry for 5-10 minutes then dig in!    Tags from the story baking, baking with kids, cooking, easter, family baking, Recipes

Recipes

Oysters Kilpatrick With Maple Dressing

Ingredients  12 fresh oysters  60 ml Worcestershire sauce  45 ml pure maple syrup (preferably amber)  2 dashes Tabasco sauce  3 slices smoked streaky bacon  500 g rock salt    Method  Preheat the oven to 180°C.  If the oysters are not already shucked, open them with an oyster knife and discard the top shell. Rinse the oysters under cold running water, removing any shell and grit. Drain excess liquid.  Sit the oyster in the bottom cup-like part of the shell, loosening it if attached.  Mix Worcestershire sauce and Tabasco together; set aside.  Finely chop the bacon into thin strips.  Warm a small frying pan and cook the bacon until just starting to crisp.  Nestle the oysters in the salt to keep them level.  Spoon roughly 5 ml of the sauce over each oyster, then top with a few pieces of bacon (exactly how much depends on the size of the oyster).  Place the oven dish with the oysters in the oven for around 8-10 minutes until the sauce is bubbling and the bacon slightly crisped.  Once cooked, serve the oysters in the shell with a slice of lemon on the side.  Transfer oysters in their bottom shell to a bed of rock salt or crushed ice, keeping the shell level.   

Recipes

Moreton Bay Bugs with Maple Garlic Butter

Ingredients  4 Moreton Bay bugs  3 garlic cloves  240 g soft salted butter  45 ml pure maple syrup (preferably amber)  45 g finely chopped flat-leaf parsley  To Garnish  4 lemon wedges  Pinch of sea salt  Method  Preheat oven to 220°C.  Mash garlic to a paste, then stir together with maple syrup, soft butter, and parsley.  Boil the Moreton Bay bugs in salted water and cook for 5 minutes.  Transfer with tongs to a plate and place in ice-cold water.  Split the bay bugs lengthwise and discard innards.  Spread roughly 15 g of maple garlic butter on top of each bug, then cook in the oven for 7 minutes.  Serve immediately and enjoy.

Recipes

Maple-Glazed Ham

Ingredients  5 kg ham on the bone  120 ml pure maple syrup (preferably dark)  10 g ground ginger  10 g dried tarragon  5 g ground cinnamon  5 g ground fennel seeds  2.5 g ground black pepper  2.5 g chili powder  5 g garlic powder  2.5 g salt  Method  Preheat oven to 220°C. Cut off any tough skin from the ham and score the fat in a crosshatch pattern.  Put the ham in a large roasting pan, loosely cover with foil, and place in the oven. After 15 minutes, turn the temperature down to 175°C.  While the ham is baking, make the glaze.  In a pan, mix dark maple syrup, ginger, tarragon, cinnamon, fennel, pepper, chili powder, garlic powder, and salt.  Reduce glaze on low heat for 10 minutes.  Remove ham from the oven, discard the foil, and brush generously with the glaze. Return the ham to the oven uncovered for a further 20-30 minutes.  Remove ham from the oven and continue basting periodically until the glaze is golden brown and the internal temperature of the ham reaches 65°C.  Allow to rest for 10 minutes.