January 26, 2024

Shrimp on the Barbie

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Shrimp on the Barbie

January 26: Australia Day

Before they started their family, our awesome Aussie friends Gary and Girlie B. were our double date couple in New Jersey. We would often go out to dinner and a movie together. Then when their boys were born a year apart, date nights became family weekends at their house. We would bring sides and sweets and Gary would throw some “shrimp on the barbie” (barbecue/grill). It does seem stereotypical, but this is everyone’s favorite shellfish and is relatively simple to make. The buttery herb marinade adds a little flavor to the grilled shrimp and Gary and Girlie’s sons thought any food on a stick seemed more special. Good friends, good food, good times! Celebrate Australia Day with some shrimp on the barbie.

Recipe
(Adapted from The Spruce Eats)

Ingredients

  • 1 ½ pounds large/jumbo shrimp, peeled and deveined, tails intact
  • ½ cup butter, melted
  • ¼ cup olive oil
  • 1 tablespoon each of chopped fresh herbs: parsley, thyme and cilantro
  • 1 tablespoon shallot, minced
  • 3 garlic cloves, minced
  • 1 lemon, cut in half
  • Salt and pepper to taste

Directions

In a shallow dishpan, soak the wooden skewers, if using instead of metal skewers. Wash the shrimp and pat dry with paper towels. Set aside. Melt the butter in a large microwave-safe bowl. Stir in the olive oil.

Chop the herbs and mince the shallot and garlic cloves. Add to the butter-oil mixture. Cut one lemon in half and squeeze the juice into the bowl (reserve the other half as a garnish).

Stir then add the shrimp. Marinate for 15 minutes at room temperature of 30 minutes in the refrigerator. Preheat the grill. Thread some shrimp onto the skewers and grill on one side for 2 minutes. Turn and finish grilling the shrimp on the other side for another minute or 2. Transfer to a platter. Serve hot with slices or wedges or remaining lemon.

Notes

  • Happy anniversary to Gary and Girlie B. who were married on Australia Day. Girlie said it was cheaper to have their wedding on a weekday back in 1997! Plus, since it was a national holiday, they got fireworks for free under the Sydney skies. What a celebration of love and country.
  • Search our blog for other Australian-inspired recipes under the A-F countries recipes tab.

 

January 26, 2021

Damper

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Damper

(Australian Bush Bread)

January 26: Australia Day

We have not had the opportunity to travel to the Land Down Under. But we have friends from there, although they live in New Jersey, where we met when we lived there for a while, too. Gary and Girlie B. even got married on Australia Day! Their wedding reception concluded with fireworks over Sydney’s Opera House (we saw their lovely photo album).

We still visit with each other occasionally and they give us nice Aussie souvenirs, such as the aboriginal cloth featured in our food photo above with a bush bread called “damper”. It is very rustic and simple, traditionally baked with coals in a campfire or oven by drovers, stockmen and swagmen who had bare basic provisions of food supplies in the outback. But damper is delicious hot out of the oven, with its crustry bits and crumbs, and smothered with a little butter or jam, although it is traditional to eat it with golden syrup.

For a quick way to celebrate Australia Day, bake a quick bread from the bush—a delightful damper!

Recipe

(Adapted from Australia’s Best Recipes)

Ingredients

  • 3 cups self rising flour
  • 1 teaspoon salt
  • 3 tablespoons butter, melted (see Notes)
  • 2/3+ cup milk (water is traditional)

Directions

In a mixing bowl, combine the flour and salt. Melt the butter in the microwave and pour over the flour mixture.

Stir in the milk, adding a little more if the dough is too dry and crumbling. Mix until it sticks together. Turn out dough onto a lightly floured surface and roll into a round ball. Avoid overworking the dough as it will get too tough. Flatten into a 7-8 inch disk (or leave as a mound shape).

Brush the top with a little extra milk to brown the top when baking. Score some deep lines (and “X” or 8 wedge marks) on the top. Place  on a parchment paper lined baking sheet. Bake in a preheated oven at 400 degrees F for 20-30 minutes, or until the bread makes a hollow sound when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool slightly. Slice into wedges and serve. Eat warm with butter, jam, golden syrup or honey.

Notes

  • Some recipes suggest cutting up cold butter pieces and mixing cutting it into the dough with a pastry blender.
  • Feel free to sprinkle shredded cheese on top of the damper or experiment with different spices and flavorings in the dough.
  • Damper does not last for more than a day and is best eaten fresh as it hardens the following day.
  • Search for other bread and Australian recipes in our blog.

 

January 26, 2018

Lamingtons

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Lamingtons

January 26: Australia Day

Happy Australia Day to our awesome Aussie blog readers! And Happy Anniversary to our friends, Gary and Girlie B., whom we met when we lived in New Jersey (they still live in the Garden State and we visit each other when we can). They suggested some recipes from Down Under, which we could try, such as Lamingtons, for our blog on this special day.

Our friends came from Sydney, but Lamingtons originated in Queensland and were named after Lord Lamington who served as its first governor from 1896-1901. These snack-sized chocolate-covered, square-shaped sponge cakes are rolled in desiccated coconut to give it its distinct texture and taste.

Lamingtons are the quintessential Australian snack and they are terrific during tea time and for celebrating Australia Day.

Recipe

(Adapted from Chefs Jamie Oliver and David Lebovitz)

For the sponge cake

  • 4 eggs
  • 1 cup sugar, granulated white
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 1 ½ teaspoon baking powder
  • ½ cup (1 stick) butter, melted and cooled slightly

Directions

In a large bow, mix together the eggs, sugar and vanilla. In a separate bowl, combine the flour and baking powder. Gradually add this to the egg mixture.

Stir in the melted butter and mix into a smooth batter. Pour into a lightly greased 8×8 inch square baking pan (we lined ours with wax paper). Bake in a preheated oven at 350 degrees F for about 25 minutes, testing cake for doneness.

Remove from the oven and cool completely. Square off the edges of the cake by trimming the sides (optional). Cut evenly into 2×2 inch squares (16 pieces).

For the chocolate-coconut coating

  • 6 ounces bittersweet chocolate (we used Baker’s brand)
  • 3 tablespoons butter
  • ¾ cup milk
  • 2 cups powdered sugar, sifted
  • 2 tablespoons cocoa powder
  • 3+ cups desiccated coconut

Directions

In a large microwavable bowl, melt the chocolate, butter and milk. Stir until smooth. In a separate bowl, combine the sugar and cocoa powder.

Gradually add the sugar-cocoa mixture into the chocolate mixture. Stir until smooth. Carefully dip a cooled square cake into the chocolate mixture and coat evenly around the cake. Roll into a pie plate of desiccated coconut. Let set on a baking sheet lined with wax or parchment paper.

Notes

 

 

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