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those of you out roughing it in the outback
Bring the billy to the boil over a hot fire. Use a stick to lift off the fire, remove the lid. Don't burn your fingers! Return to the fire until it bubbles again, remove, then toss in a palm of tea leaves and wait until it's brewed.
For a change in flavour, leave the lid off when boiling to add a smoky taste or toss in a couple of gum leaves for that dash of eucalyptus.
Maximum cooking time is 40 minutes. If the coals are too hot, the outside of the damper will be burnt, the inside raw. If undercooked, you'll get a flat rubbery mess.
Don't give up if your first attempt is only just incredibly delicious... after a few tries you'll be an expert. *wink*
From Mrs. Anne Ferguson
New South Wales
a saucepan, melt
the melted mixture to the dry ingredients
cup of Rolled Oats
Mix oats, flour, sugar, and coconut together. Melt syrup and butter together. Mixsoda with boiling water and add to meltedbutter and syrup. Add to dry ingredients.Place 1 tablespoon of mixture on greased tray.Bake in slow (180 degrees C or 350 degrees F)for 20 minutes.
green king prawns (shrimp)
1/3 cup oil
1 1/2 tblspns honey
1 1/2 tblspns of your favourite chili sauce
1 tblspn lemon juice
4 shallots, finely chopped
2 tblspns chopped parsley
1/4 tsp. five spice powder
prawns, leaving tails intact, remove black vein.
Combine remaining ingredients in bowl, mix well;
mix in prawns, cover, refrigerate 1 to 2 hours.
Thread prawns onto skewers, barbecue quickly until
cooked and tender, turning once only.
Brush with remaining marinade during cooking
NOTE WELL: This is NOT the time to go for another beer
or 'ggp', as prawns cook verrrrry quickly.... ENJOY!
1/2 cups of water
water on to boil then add custard powder
butter and sugar, add beaten egg and sifted flour.
2 oz. chopped glazed cherries
5 oz. sugar
2 oz. chopped walnuts
8 oz. sr flour
butter and sugar. Add vanilla essence to taste.
Gradually add beaten eggs then sifted flour,
cherries, a little milk and walnuts alternately.
Turn into a greased rectangular sponge tin or tray
and bake on high rack at 425F oven top off bottom low,
10 minutes, cook 25 minutes, cool. Top with icing.
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|Australia - Cuisine Notes!
Source: Australian Studies Network
Great Aussie Lamington. . .
2. Gradually add the sugar and beat well until the sugar has dissolved.
3. In a large bowl, mix the self raising flour with the corn flour.
4. Add the butter to the hot water.
5. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well.
6. Pour the batter into a greased 23 cm. (9") square cake tin that has been well greased.
7. Bake the cake at 180°c. for 35 minutes then turn out and cool on a wire rack.
8. To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth.
9. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack.
* If you wish, cut the squares in half and spread with jam before dipping.
Here are some slightly different variations on the humble Lamington. . .
Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar completely dissolved, approx. 10 mins.
Sift dry ingredients several times, melt butter in hot water. Sift the dry ingredients over egg mixture, fold in, then gently fold in hot water and butter.
Pour into well greased 28 cm x 18 cm Lamington tin. Bake in Mod. oven about 30 mins. Cook cake the day before cutting and icing.
Cut cake into 24 even pieces. Hold each piece of cake on a fork. Dip each piece in icing, then toss in coconut. Allow to stand on wire rack until icing sets.
Add softened butter and milk, stir to mix thoroughly; stir constantly over hot water until icing is of good coating consistency.
icing hot over hot water while dipping lamingtons. If icing becomes too
thick, add a little extra warm milk or water.
x Butter cake or slab sponge (made the day before)
Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares.
Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla.
Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut.
If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing.
if allowed to mature in a sealed container for several hours before serving.
A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2 inches)
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