A recipe by Country Women's Association member from Yungaburra, QLD edited to my tastes and pantry and cooked in the BBQ. Ingredients:
Method: Place fruit and coconut in a bowl with sugar, bi carb and butter. Add boiling water, mix together and leave cool for 10 minutes. Turn BBQ on to 170 degrees celcuis. Add mashed bananas and any nuts you have, then mix in eggs and sifted flour and spice. Place in 2 loaf tins in the middle of the BBQ and bake for 30 minutes. Cool in tins for 10 minutes, before turning out onto a wire rack. Hot bbq tip: Check progress every 10 minutes for uneven browning, and rotate where necessary to ensure even cooking.
0 Comments
This recipe is from the latest coles magazine, but instead of using raspberry jam I used Rosella jam, because that's what I had. I also cooked it in the BBQ!! 100 grams butter 1 cup caster sugar 3 eggs 1/2 cup rosella jam 400 grams pitted black cherries, drained, halved 2 cups shredded coconut 1 cup desiccated coconut Preheat BBQ to 180 degrees Celsius. Line tray with baking paper and grease. Beat half sugar and 1 egg. Add flour, stir. Press into bottom of tray and bake 20 minutes. Remove from BBQ, spread jam over biscuit and top with cherries. In another bowl beat remaining sugar and eggs. Add mixed coconut and stir. Sprinkle over the biscuit base. Bake for 25 minutes, rotating every 8 minutes to avoid bottom burn. Set aside to cool, cut into squares. Hot tip: make sure the biscuit bottom is cooked through before putting on the jam and cherries. Do not place over direct flame in the BBQ. with Banana Leaves from Rapid Creek Markets• 2 large garlic cloves, peeled
• 1 red chilli • 2 lemongrass stalks, outer layers discarded • 1 thumb-sized piece of ginger, peeled • 1 tbsp soy sauce • 1 tbsp fish sauce • 1 tsp sugar • zest and juice of 1 lime • small bunch of coriander • 1 big fillet of red snapper, cut in pieces • Enough banana leaves • 3 bundles of bok choi • coconut milk • rice, lime wedges to serve serves 3
Hot Tip: I made 1 test fish parcel to check timings and heat on the BBQ, I tried baking the parcel and it took too long. So instead I placed them on the grill plate over 'protected flame' on high heat (maybe a smidge under two burners on full. You can tell what I mean in the photo gallery below. You can buy banana leaves for $2 at the Rapid Creek markets or I suppose any Asian grocer in other cities. Have fun - they smell delicious as they are cooking :) Eeeep!!! I only have 4 days to get my caramels right! I better try again this evening!! I have one lucky man-friend at home tonight, I'm making him a 3 course meat fiesta!
Menu: Course 1: BBQ'd chorizo, with broccoli, cucumber & freshly squeezed lime Course 2: BBQ'd sugar spiced pork*, with mango, avocado, chilli & freshly squeezed lime Course 3: BBQ'd Angus beef mini patties with corn, pomegranate, rosella and onion jams This comes highly recommended as a 'date night' dinner, only taking about one hour to prepare, then cooked to order. Thank me later! * mix equal parts brown sugar & Chinese five spice and press pork in. This is the dinner I cooked for my man-friend this evening.
The paste is chilli, peanuts, garlic, basil, coriander and grape seed oil. The veges are rice noodles, beef, snow peas, capsicum and carrot. Very yum!! I tried to make some caramel candies today but only succeeded in making a caramel sauce. I mean I'm all like 'yay I made caramel sauce' because that is something I did not know how to do this morning... But I'm still a little sad. So I'm freezing it for inclusion in something awesome later, I was thinking a slice or ice cream biscuit or something... Here are the pictures just in case you wanna see. I'll put the recipe up when I master this cook later this week because I really want to give Australoween treats to everyone on October 30. i had to buy a Candy thermometer to make this and they are tricky! Yes it's a real tool :) Xox I'm very excited about today, first off heading to a body attack class with a friend! Kapow! Then to brunch, man I love brunch. Then to the shops to buy stuff to make American caramels. It's been 15 days since my last blog, how embarrassing! Nah not really... I've been in Melbourne, working hard and visiting places like the Lost City in Litchfield - Northern Territory. Here's a picture. I affectionately called this 'The Clock Tower' and I squeezed through the gap looking for a magical space, and I found more awesome structures that reminded me of things. It was a good day, but I'm exhausted... I'm making a list and going shopping in a moment and I'm very excited about making salted caramels tomorrow! So stay tuned. I did something random this evening... I was settling in for an easy night, making 'Save the Date' invites for the Big Day and all of a sudden... I got caught up in a new idea - Live BBQ!
So I cooked my dinner and photo blogged about it live on Twitter! I had a lot of fun which you can see by my Twitter feed @theBBQbaker Presenting..... My very first #LiveBBQ!!!!!!!! Comments appreciated! PS. the reason the salad is the first picture is because blogging and BBQ'ing is quick business.... To make a salad in between frying your steak - it's madness!!!! Hence, BBQ Baker 'hot tip' number ... something ....... is ...... make the salad first! Enjoy! xoxo T-Steak! Always seal your roast meat tray with foil. Because your BBQ is probably not airtight the roast will take longer than oven instructions and tend to be drier. If you seal in the roast, the juices will stay in the roasting pan and keep the meat moist! Take the foil off for the last 1/3 of the cooking time. I made this slice for our friend Munro's birthday out at Crab Claw Island in the Northern Territory, and forgot to take photos of the finished product - boo!!! So you'll have to imagine that it looked super amazing! I altered the recipe out of a Coles magazine so I've included a picture of that at the bottom of this post to tempt your tastebuds. I changed some minor things in the recipe then added pop rocks to the top of the rocky road for extra fun! Ingredients:
Basil Minted Lamb!! I can't recommend this Coles recipe more, it was amazing!!! Delicious, satisfying and finger licking fabulous!!! Plus it only took 20-30 minutes till ready. If you've got heaps of basil and mint in the garden and don't know what to do with it... Worry not! This basil minted lamb will take care of the pesky problem... Recipe via picture below!! Turkish semolina cake. I wish I could tell you exactly what was in it.... But I can't.... It was a packet mix .... and it was DELICIOUS!!!!! Don't be ashamed of the packet mix my beautiful bakers!!! They're just as tasty when baked with love. Xoxoxo The method is really quite different pouring the sugar syrup over the top... Ingredients: - 1 x BBQ chook, pulled apart - 1 x onion, diced - 1 x zucchini, grated - 1 x sheet of puff pastry - 1 x egg, beaten with a bit of water (20 ml) - 1 x can of chicken & vegetable based soup - Campbell's or something similar Method: 1. Place all ingredients (except the puff pastry) in a pan and fry until cooked and reduced to a gravy like consistency. 2. Place meat & gravy in the bottom of the pie pot. 3. Place the puff pastry over the top of the pot, decorate with off cuts of pastry or poppy seeds and brush with egg and a bit of water. 4. Cook in the BBQ on the cooling rack at 180 degrees celcuis for about 20 minutes or until pastry is adequately 'puffed'. Recipe courtesy of my man friend! He has learned the ways of baking in the BBQ from the master (me) or so I tell him.... Enjoy!! Crocodile shake - flour or breadcrumbs (I used flour below) - salt & pepper - orange rind - cracked chili Fish shake: - breadcrumbs - lime rind - Parmesan cheese - salt & pepper Rabbit shake - breadcrumbs - salt & pepper - lime rind - vanilla pod My dad has been in D-town since last Wednesday, he's retired and has come up to stay for a week, I've unfortunately had to work the whole time - not a bad thing as I love my job managing sporting events, but I have managed the simple pleasure of having lunch out every day with Papa Bear! So a big thanks to: Chow, the Deck Bar, mary in Parap, the Vic,, Grand Central Sushi and today's choice Hot Box in the Galleria. I have one more lunch to pick for tomorrow and can't decide... Need help! I spent this morning driving around with my Dad showing him the sights of Darwin town after laksa at Mary's in Parap, photos of low tide at the Nightcliff Jetty (teaching dad to use ‘Pano’ on his iphone) and hanging out at the Darwin Surf Life Saving Club it was then - that while driving down Trower Road I lost my mind with excitement!!!!! Miracle Berries are back baby! What the internet machine says about Miracle Berries: Synsepalum dulcificum, also known as the miracle fruit, is a plant with a berry that when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute. Common names for this species and its berry include miracle fruit, miracle berry, miraculous berry, sweet berry, and in West Africa, where the species originates, agbayun, taami, asaa, and ledidi. When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet. At neutral pH, miraculin binds and blocks the receptors, but at low pH (resulting from ingestion of sour foods) miraculin binds protons and becomes able to activate the sweet receptors, resulting in the perception of sweet taste. This effect lasts until the protein is washed away by saliva (up to about 60 minutes). If you want to go buy some and live in Darwin click the link below - Lilly is a lovely lady who sells plants and berries from her front yard! http://miraclefruits.diytrade.com/sdp/1423622/4/main-5933295/0.html Ingredients: - 1 and 1/2 cups rolled oats (our regular cereal worked for this - it included nutrigrain and dried fruit in it) - 1 cup desicated coconut - 1 handful almondmeal - 1 handful flaked almonds - 1 cup goji berries - 2 ripe banana mashed - 1 handful chia seed - 2 tablespoons honey Method: Mix together all ingredients and shape/flatten into biscuits on a pre-greased tray. Place in the BBQ for 20 minutes at 180 degrees celcuis. Serve with fruit, yogurt and fun! I love Darwin events, you always meet someone fun out and about and last Saturday I met a fellow by the name of Tim at the Darwin Cup Ball while talking audio equipment. Tim has drawn me some plans to improve my BBQ baking tenfold! See picture below! We were talking hobbies and Tim being a handy man suggested an actual legitimate idea to increase airflow in the BBQ using the heat of the BBQ itself!!! Wow! So this weekend I'm going to enlist the help of my Dad who is in town from Wollongong for a week and attempt to build ... The Device! All I need now is a name for 'The Device' and I'm thinking.... The Timfan!! Get it .... cause it's designed by Tim and it's a fan of sorts.... Plus I'm Tim's fan for suggesting this great idea! Stay tuned! I call this a 'Puffy Burrito' A photo journey of how to make weird leftover and frozen food be awesome!! Ingredients: Leftover mince patty plus End of week leftovers: -Spinach -Capsicum -Broccoli -Onion -Puff pastry Egg and a tablespoon of water to brush the pastry with. Add a saucy dress *winky face* ...... like sweet chilli!! Nomnomnomnomnomnombomnom Recipe Ingredients: 1/2 cup butter 1 cup brown sugar 1/2 cup cocoa 2 eggs 1/4 tsp salt 3/4 tsp baking soda 2 cups sifted plain flour 100 grams choc chips Caramel filled chocolates Method: Preheat BBQ to 180degrees celcuis. Melt butter. Stir everything in except the chocolate filled caramels. Make cookies (see picture). I reckon you could put all matter of things in the middle... like raspberries, rosella jam or mint chocolates. These are spot on though. This original recipe can be found on the following link if you want more details. Today was the most exciting day ever - I won a second and third prize in the Heritage Cakes category at the Royal Darwin Show!!!!! Both these cakes were road tested on this blog previously - so you can look them up and recreate the magic!!
CLICK HERE for the second place Orange & Coconut Cake Recipe CLICK HERE for the third place Ginger Cake Recipe Thanks Grandma Beryl! xxx |
Categories
All
AuthorHi, I’m T. |