Australia Day long weekend is the perfect time to get family and friend together and here is an Aussie themed menu perfect for celebrating.
Summer Prawn Skewers
- Peeled cooked prawns
- Slices of cucumber
- Cubes of watermelon
- Cubes of Feta cheese
- Alternate each ingrdients and place on a skewer
No cooking required
- You can use a light dressing to add to the flavour
Balsamic Lamb Chops
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 4 lamb chops
- 1 tablespoon olive oil
- 1 finely chopped onion
- 1/3 cup balsamic vinegar
- 3/4 cup chicken stock
- 1 tablespoon (20g) butter
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large frypan over medium-high heat. Place lamb chops in the frypan, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your liking. Remove from the pan, and keep warm on a plate.
- Add onions to the pan, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the frypan, then stir in the chicken stock. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Serve with a Garden Salad.
- Pavlova Meringue shells (pre-brought)
- Thickened Cream
- Fresh fruit – Strawberries, Pineapple, Blueberries, Passionfruit
- Place cream into the base of the meringue and the top with fresh fruit ending with drizzling the Passionfruit over the top.
- Option: add shaves of chocolate.
- 250 g self-raising flour
- 1/2 tsp salt
- 25 g unsalted butter chilled cubed
- 175 ml milk
- Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.
- Stir in the milk with a round blade knife (butter knife) to make a soft but not sticky dough.
- Turn out onto a lightly floured work surface and shape into a soft, smooth ball.
- Set the ball of dough onto a tray or baking sheet and flatten gently to make a round about 17 cm across. Cut a deep cross in the dough and brush lightly with milk.
- Bake at 190C for 30 minutes until golden.
- Serve warm or at room temperature.