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Chicken Wings with Homemade BBQ Sauce Modern Prawn Caesar Salad Cajun Rump Steak with Potato Salad Sirloin Steak with Pico De Gallo Crackle Banoffee Pie Easy Summer Pavlova Lamington Cake Australian Hamburger Jalapeno Prawns and Ranch Dressing

CHICKEN WINGS WITH HOMEMADE BBQ SAUCE

Prep Time: 30 mins Cook Time: 60 mins Serves: 4

INGREDIENTS Chicken 8 Chicken Drumsticks 4 garlic cloves, crushed 2 tablespoons soy sauce 2 tablespoon runny honey 1 tablespoon sesame oil 1 teaspoon ground ginger 1 teaspoon Chinese five spice 1 long red chilli, thinly sliced Juice of 1 limeo Rice 450g Coconut Steamed Rice, ready to microwave 1 bunch bok choy, chopped 1 small red capsicum, sliced 150g button mushrooms, sliced 1 green onion, sliced 1 tablespoons sesame oil 1 tablespoon sesame seeds Sea salt and pepper

METHOD 1. Put the chicken in a saucepan with onion, ginger, saffron, half the coriander, cinnamon and parsley, then season with salt and pepper. Add enough water to cover the bird and simmer gently, covered, for 55 mins or until the chicken is tender. 2. Remove the chicken from the saucepan, transfer to a plate and allow to cool. Simmer the juice until reduced to a thick consistency. 3. Preheat the oven to 200°C. 4. Beat the eggs and 25g of butter with the cooking juice and cook over a low heat, stirring until scrambled, then remove from heat. 5. Shred the cooled chicken and add to the egg mixture. Add flaked almonds and remaining coriander. 6. Lay flat one sheet of filo pastry and brush with melted butter.

Place another sheet on top and brush with melted butter then repeat two more times. 7. Place 1/4 of chicken mixture in the centre of the pastry and fold the sides to enclose the filling. 8. Ensure the pastry parcel is fully sealed, brush with a little more melted butter and place on a baking tray. Repeat the process 3 more times. 9. Place baking tray in the oven and cook for 35 mins until pastry is golden brown. 10. Meanwhile, combine eggplant with cumin, garlic, chilli powder, salt and olive oil. 11. Preheat a barbecue or grill. 12. Thread the eggplant onto the skewers and grill for 2-3 mins, turn to brown and cook through. 13. Remove the Bastilla from the oven, dust with cinnamon and icing sugar and serve with eggplant skewers.

MODERN PRAWN CAESAR SALAD

Serves: 4

INGREDIENTS 32 medium cooked Australian prawns 12 thin slices of baguette Olive oil for brushing 2 cups finely grated Parmesan cheese 8 slices prosciutto 500 g cherry tomatoes on the vine 2 baby cos lettuce, cut into quarter Buttermilk Dressing 1 ½ cups buttermilk 1 tsp Dijon mustard 1 tbsp white balsamic vinegar 1 tbsp finely chopped chives Sea salt and freshly cracked black pepper METHOD Make the dressing 1. Place the buttermilk, Dijon mustard, white balsamic and chives in a bowl and whisk to combine. Make the prawn caesar salad: 1. Preheat oven to 160ºC. 2. Brush the bread with olive oil and sprinkle with Parmesan on both sides, pressing down to ensure the Parmesan sticks. 3. Peel the prawns, leaving the tails intact. 4. Place the bread, prosciutto and tomatoes on baking trays lined with non-stick paper and bake for 12 minutes or until golden and tomatoes are juicy. Set aside to cool. 5. Place wedges of cos lettuce on four serving plates, top with prawns, prosciutto, tomatoes and Parmesan croutons. Spoon over buttermilk dressing to serve.

CAJUN RUMP STEAK WITH POTATO SALAD

Prep Time: 20 mins Cook Time: 20 mins Serves: 4

Enjoy this Texan spin on classic Aussie BBQ favourites for your next get together. INGREDIENTS 4 rump steaks Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder) Potato salad 4 - 5 medium sized potatoes 4 hard boiled eggs 1 bunch of spring onions 1 cup of chipotle mayonnaise 1 cup of grated cheese Salt and pepper to taste Green citrus salad 2 red capsicums 1 large bowl of mixed greens 1 punnet of vine ripe tomatoes 1/2 red onion, sliced 1 orange, peeled and sliced 1 grapefruit, peeled and sliced Vinaigrette Salt

METHOD 1. Dice the potatoes into even chunks and boil until soft.

Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad. 2. Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside. 3. Bring steak to room temperature and season with salt and a light dusting of Cajun seasoning. 4. Take the steak and place it on the hottest part of the

BBQ, cooking to 55C for medium rare or 60C for medium.

Once desired doneness is reached, set aside. 5. Combine all salad ingredients and dress with vinaigrette. TIPS 1. Oil the steak and not the BBQ to avoid a flare up resulting in the steak burning. 2. Use a sprig of Thyme dipped In oil to brush the steak before cooking. 3. Rest steak for half the cook time.

SIRLOIN STEAK WITH PICO DE GALLO

Prep Time: 20 mins Cook Time: 30 mins Serves: 2

Try this mouth-watering sirloin steak with pico de gallo, charred broccolini and almond puree for your next BBQ. INGREDIENTS 1 400- 500g sirloin steak Broccolini, to serve 2 Almond puree 100g almonds, peeled 50ml white vinegar 150g crusty bread 1 clove of garlic 1/2 a lemon, juiced 280ml vegetable oil 70ml olive oil Pico de gallo 2 red capsicums 3 long red chillis 1 small onion 4 ripe tomatoes 80ml olive oil 1 clove of garlic, finely chopped 1 teaspoon of salt 30ml white wine vinegar

METHOD 1. The night before, toast almonds in a pan or oven till nicely amber in colour and soak overnight in 250ml water. Take sirloin out of the packet and leave uncovered overnight or 24 hours on a rack in the fridge. 2. Take the steak out of the fridge, oil with a little canola oil and season with salt and pepper (3 parts salt to 1 part pepper ratio.) 3. Drain soaked almonds over the crusty bread leaving the bread to soak in the juice and the vinegar. Blend almonds in a blender for 30 seconds and then add the soaked bread, leftover soaking mixture, garlic, lemon and salt. Blend all ingredients for 1 minute. Once combined, add oils to emulsify into a chunky puree. Taste for seasoning and zing. Cover and set aside. 4. Rub all vegetables in a little vegetable oil and season lightly with salt. Grill over a high heat on the BBQ. Blacken the capsicums and chillis and "burn" the tomatoes until well charred. Slowly grill the onion and the garlic to cook out the rawness. Once the capsicum and chillis are blackened, put in a bowl and cover for 10 minutes to steam off the skins. 5. Place onion, tomatoes and squeezed out roasted garlic in the food processor. Rub the skins off the capsicums and chillis and de-seed. Place in the food processor. Pulse together with the olive oil, fresh garlic and salt. This should be a rough, chunky salsa, not a puree. 6. Take the steak and place on the hottest part of the BBQ. Flip every two minutes until at your desired doneness to ensure an even cook. 7. Rest the steak for half the time you cooked it (use a wired rack to ensure it doesn’t sit in juices and continues to cook on plate, which can result in overcooking). TIPS 1. Leaving the steak in the fridge overnight dries the steak out slightly giving it a better crust, texture and flavour. 2. Use canola oil not olive oil to cook the steak as it has a higher smoking point so won’t leave a bitter taste. 3. If you prefer a spicier salsa, leave the seeds in one or more of the chillis. 4. Use sea salt flakes to season as it melts better Into the steak when cooking.

CRACKLE BANOFFEE PIE

Prep Time: 15 mins Cook Time: 10 mins, plus 30 mins chilling time Serves: 8-10 Difficulty: Easy

INGREDIENTS Crackle base 80g Copha, chopped 1/4 cup (30g) full cream milk powder 80g Cadbury Caramilk chocolate, chopped 1 3/4 cups (70g) Kellogg’s Rice Bubbles 1/2 cup (80g) icing sugar mixture, sifted 1/2 cup (40g) desiccated coconut Caramel filling 100g Fairy margarine, diced 3/4 cup (165g) brown sugar, firmly packed 2 x 495g cans sweetened condensed milk To serve 3-4 bananas, sliced thickly 600ml thickened cream, whipped Flaked dark chocolate or cocoa powder to garnish (optional) METHOD Crackle base 1. Combine Copha, milk powder and Caramilk chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over a low heat until melted and combined. 2. Mix together Rice Bubbles icing sugar and coconut in a large bowl. Add the melted Copha mixture and mix well. Chill for 5 minutes or until mixture begins to harden slightly. 3. Press the crackle mixture evenly over the base and sides of a greased 4cm deep, 23cm (base measurement) loose bottom tart tin. Place onto a baking tray and refrigerate until firm. 4. Just before serving, transfer crackle base onto a serving plate.

Caramel filling 1. Combine all ingredients in a small saucepan and heat over medium-low heat.

Cook, stirring constantly for 5 minutes or until boiling and thickened. 2. Transfer caramel to a heatproof bowl and cool (approx. 20 minutes) until just warm. 3. Spoon caramel filling into crackle base and smooth the top. Arrange bananas over the top and spoon over whipped cream. Garnish with chocolate and serve immediately. TIPS • You can melt Copha and Caramilk chocolate in the microwave. Microwave on high for 30 second bursts. Stir well after each burst until melted. • Use the back of a metal soup spoon to evenly spread the crackle mixture base. • Crackle base can be made up to three days ahead. Cover and refrigerate. • Caramel can be made a day ahead. Cover and refrigerate. • If caramel sets too firm, microwave on HIGH for 1 minute, stir and repeat until it reaches spooning consistency. • Caramel should be just warm and NOT hot when added to crackle base. If caramel is too hot, refrigerate for 15 minutes.

EASY SUMMER PAVLOVA

INGREDIENTS 500g The Country Chef Bakery Co. Pavlova 400ml fresh cream, whipped 2 large mangoes 3 green kiwi fruit 3 passionfruit 1 cup shaved coconut, toasted METHOD 1. While cream is being whisked, cut the cheeks from the mangoes and scoop out the flesh. Slice each cheek thinly. Peel each kiwi fruit and slice thinly. 2. Spread whipped cream over the pavlova and arrange sliced mango and kiwi on top. Cut passionfruit in half and scoop out pulp over the sliced fruit. 3. Sprinkle toasted shaved coconut on top.

LAMINGTON CAKE

INGREDIENTS 190g unsalted butter, softened 1 cup (220g) caster sugar 2 tsp vanilla-bean paste (see note) or vanilla extract 3 eggs 2 1/3 cups (350g) self-raising flour, sifted 1 cup (250ml) milk 220g dark chocolate 1 cup (250ml) thickened cream 1 cup desiccated or shredded coconut METHOD 1. Preheat the oven to 170°C. Grease and line a 20cmsquare cake pan. Process butter and sugar in a processor for 2 minutes until light. Add 1 tsp vanilla.

Add eggs one at a time, pulsing after each until just combined. In 3 alternating batches, add flour and milk, pulsing to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely. 2. Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut.

AUSTRALIAN HAMBURGER

Prep Time: 5 mins Cook Time: 10 mins Serves: 4

INGREDIENTS 4 brioche buns 400g Australian leg ham, sliced 4 slices medium hard cheese (Jarlsberg) 4 large dill pickles, sliced length wise ½ cup quality mayonnaise 2 tbsp seeded mustard 2 tsp olive oil METHOD 1. Heat a griddle pan over medium heat and grill the brioche rolls until golden and warmed through.

Remove and set aside. 2. Use the oil to grill the sliced ham on the griddle for 2 minutes on each side. Turn off the heat and stack the ham into 4 portions and top with Swiss cheese. 3. Spread the base of each roll with seeded mustard and the top of each roll with a good dollop of mayonnaise. 4. Transfer the grilled ham and cheese onto the base of each roll, top the cheese with a sliced dill pickle. 5. Replace the top of the bun and serve immediately NOTES This burger can also be made with fat toast or your favourite bread roll.

JALAPENO PRAWNS AND RANCH DRESSING

INGREDIENTS

1 cup sour cream 4 tablespoons chopped coriander 1 jalapeno deseeded and chopped 1 tablespoon finely grated lime zest 1 tablespoon lime juice 1 teaspoon sea salt 1 teaspoon garlic powder METHOD 1. Place the sour cream, coriander, jalapeño, lime zest and juice, salt and garlic powder in the bowl of a small food processor and process until combined. 2. Serve with fresh cooked prawns.

We’re a nation girt by seafood and there’s nothing more Australian than a BBQ sizzling with prawns. Grab the goodness in two hands with these BBQ prawn sliders with Aussie green and gold salsa. Australian Prawns are low in fat, high in protein and packed with the omega 3’s our brain needs to function well. But most of all, we just ♥ them.