21. Australia

Vegemite on toast

Toast some white bread and spread on some Vegemite. (can be bought from World Market) 

Shrimp on the Barbie

Ingredients

Shrimp On The Barbie

• 1 lb raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per pound
• 1/4 c butter
• 1 TBSP Old Bay Seasoning I found it at the seafood counter at the grocery store
• 3/4 TBSP light brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp ground red pepper
• 2 garlic cloves minced

Remoulade Sauce

• 1/2 cup mayonaise
• 1 tbsp spicy brown mustard
• 1 tbsp relish
• 1 tsp dried chives
• 1 tsp white vinegar
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp Cajun seasoning
• 1/4 tsp black pepper

Instructions

Shrimp On The Barbie with Indonesian Fried Rice

1. Thread your shrimp close together on a skewer. If using wooded, soak them in water for 10 minutes before threading the shrimp. If you use metal, like I do, skip straight to threading the shrimp.
2. Melt butter in a small saucepan over low heat with the minced garlic. Add all other ingredients except shrimp.
3. Brush one side of the shrimp with garlic butter mixture.
4. Grill over medium heat for 3 minutes butter face down. Brush uncooked side with garlic butter. Turn and cook for an additional 3 minutes until opaque and pinked.

Remoulade Sauce

1. Combine all ingredients in a small bowl and whisk until well combined.  Serve alongside shrimp.

Recipe Notes

Always use raw shrimp for this recipe - if you opt for previously cooked your shrimp will turn out tough after cooking on the grill.

For the Rice:

• 3 cups cold cooked rice
• 2 tablespoons oil
• 3 1/2 ounces cabbage, shredded
• 4 eggs
• 2 shallots, chopped

For the Spice Paste:

• 3 shallots, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 red chilies, seeded
• 1/2 medium tomato
• 2 tablespoons sweet soy sauce
• salt

Directions:

1. Put all the spice paste ingredients into a blender and pulse until you get a paste. Then shred the cabbage.
2. Put the spice paste into a medium hot pan and stir until fragrant. Then add the cabbage and cook for a few minutes.
3. Add the rice and sweet soy sauce, and stir until blended.
4. Fry the eggs until the yolks are just firm, and top each serving of rice with a fried egg.

Lamb Shoulder Roast 

Ingredients

• 2.2 pounds/1 kg lamb shoulder
• 8 potatoes
• 2 large sweet potatoes
• 2 white onions
• 1/4 cup olive oil
• 2 1/2 teaspoons sea salt
• 6 cloves garlic (cut into slivers)
• 6 sprigs fresh rosemary
• Garnish: mint sauce

Steps to Make It

1. Heat the oven to 290 F.
2. Cut the potatoes and sweet potatoes into 1-inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.
3. Drizzle the vegetables with olive oil and sprinkle with some salt. Place the tray in the oven on the bottom rack and roast.
4. Rub the lamb with olive oil and then sprinkle with sea salt.
5. Use the point of a sharp knife to make small incisions all over the lamb.
6. Place the garlic slivers and rosemary springs in the holes.
7. Place the lamb on the middle oven rack with the vegetable baking tray beneath it to catch drippings.
8. Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb with foil and let it sit for 10 minutes.
9. 
   

   Serve with roasted potatoes, onions, and mint sauce.

10. Bush Tomato Chutney

11. Ingredients:
    • 3 tomatoes
    • 1 cup sugar
    • 1/4 cup dried bush tomato, chopped (or substitute sundried tomatoes)
    • 1 red onion, chopped
    • 1 garlic clove
    • 1/2 a granny smith apple
    • 2 tablespoons golden raisins
    • white vinegar (enough to cover)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili powder
    Directions:
    1. Cut up the tomatoes, garlic and onions and put them in a medium sized saucepan. Add just enough vinegar to cover them.
    2. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until the vegetables are soft and the entire mixture has a jam-like consistency.
    3. Serve with goat cheese
    
    
12. Damper (Australian Soda Bread)
    Adapted from Manu’s Menu
    1 loaf
    2 3/4 cups all purpose flour
    4 1/2 teaspoons baking powder
    1 teaspoon salt
    5 1/2 tablespoons unsalted butter, chilled
    3/4 cup water
    Golden syrup for serving
    
    
    In a large bowl, combine the flour, baking powder, and salt. Cut the chilled butter into cubes and mix into the flour using a dough blender, forks, or your fingers. Once the mixture has a coarse texture with no pieces larger than a pea, stir in the water to bring the dough together. If too crumbly, add a little more water. If too sticky, add a little more flour. Knead just until smooth, being careful to not overwork.
    Preheat oven to 390 degrees F. Line a baking sheet with parchment paper or lightly grease.
    On a lightly floured surface, form the dough into a circle about 7 inches (18 cm) wide. Transfer to prepared baking sheet.
    Dust a sharp knife with flour with flour and cut 8 wedges about 1/4-1/2 inches thick into the top of the dough. Dust the top of the damper with flour.
    Bake in preheated oven until hollow when tapped and lightly golden, 30-40 minutes. Allow to cool on a wire rack for about 5 minutes before serving. Best the day it is made warm or at room temperature with golden syrup.
13. ICED COFFEE

14. This ice cream coffee drink is super simple to make. You’ll need:

    • Cold Coffee
    • Milk or cream
    • Chocolate syrup
    • Vanilla Ice Cream
    • Whipped Cream (optional)
    • Chocolate Shavings

    Like all iced coffees do, this recipe starts with cold coffee. You can make coffee ahead of time and chill it (check out my method for chilling iced coffee quickly), or you can use cold brew. It’s up to you.

    To make this drink extra creamy, you’ll combine the coffee with milk. I used whole milk, but feel free to use cream if you’re feeling truly decadent.

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    Next, you’ll add any flavorings or sweeteners.

    I wanted to make this Australian Iced Coffee mocha flavored, so I added a tablespoon of chocolate syrup. The syrup adds just enough flavor and sweetness to the drink without making it super sugary or cloying.

    Then, you’ll top off the drink with vanilla ice cream. Go ahead and add a big scoop.

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    The finishing touch is a sprinkle of chocolate shavings. A microplane zester is the perfect tool for this, but a regular cheese grater works in a pinch.

    You can also add whipped cream to make this iced coffee with ice cream extra rich, if you wish.

    I kept it simple though … simple and delicious!
15. (Good Eats: Spaghetti)