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Have a True Blue Australia Day

Posted by: Magic 1278 | 25 January, 2012 - 4:01 PM

KEVIN AND JANE'S KITCHEN

Throw some lamb on the barbie and follow it with a true blue Aussie dessert.

Barbecued Marinated Lamb Leg

This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner.

Ingredients: (serves 4)
•   5 garlic cloves, crushed
•   1 tablespoon paprika
•   1 large lemon, juiced
•   1/4 cup olive oil
•   1.5kg boned lamb leg, butterflied
•   olive oil cooking spray
•   jacket potatoes, to serve
•   Green olive mayonnaise
•   3/4 cup whole-egg mayonnaise
•   1/2 cup stuffed green olives, chopped
•   1 teaspoon paprika
•   1/2 small lemon, juiced

Method:
1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.

2. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.

3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.

4. Serve lamb with green olive mayonnaise and jacket potatoes.

Tip: If you don't have a barbecue with a hood, turn a large roasting pan or foil turkey roaster upside down and use as a hood over lamb.

CLICK HERE to print recipe

True-Blue Pavlovas

Ingredients: (makes 6)
•   2 egg whites
•   100g (1/2 cup) caster sugar
•   5 drops blue food colouring
•   185ml (3/4 cup) thickened cream
•   1/2 tsp vanilla essence
•   1 x 150g punnet blueberries
•   Icing sugar, to dust

Method:

1. Preheat oven to 150°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, until combined. Whisk for 2-3 minutes or until sugar has dissolved and mixture is thick and glossy, and a long ribbon forms when whisk is lifted. Add the food colouring and use a bamboo skewer to swirl through the mixture.

2. Spoon mixture onto trays to form six 8cm-diameter meringues. Use the back of a spoon to make an indent in each meringue. Bake, swapping trays halfway through cooking, for 40 minutes or until crisp and sound hollow when tapped on the base. Turn off oven. Leave meringues in oven, with door ajar, for 2 hours to dry.

3. Use an electric beater to beat the cream and vanilla in a bowl until soft peaks form. Top meringues with the cream mixture and blueberries. Dust with icing sugar and serve immediately.

CLICK HERE to print recipe

Kevin and Jane's Kitchen

Join Kevin and Jane in their KITCHEN every Thursday morning at 8:20am. Great recipe ideas, helpful kitchen hints and advice. Share in some gastronomic fun with Kevin and Jane.