Australian
TRADITIONAL ROAST LAMBServers 4 Ingredients 1 kg (2.2 lbs) leg of lamb Cut the potatoes and sweet potato into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray. Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack. Begin to roast. Cover the lamb in olive oil and then sprinkle with sea salt and use the point of a sharp knife to make small incisions all over the lamb. Place the garlic slivers and rosemary springs in the holes. Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings. Roast for 90 minutes. |
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TRADITIONAL LAMINGTON CAKEIngredients Sponge Cake3 eggs Chocolate Icing3 cups desiccated coconut |
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Make the cakeBeat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and corn flour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in). Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack. Make the icingSift icing sugar and cocoa into heatproof bowl, then stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake and cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing (hold over bowl a few minutes to drain off excess chocolate) Toss in coconut or sprinkle to coat and place on oven tray to set. (Cake is easier to handle if made the day before, and a sponge cake or butter cake may be used. Try experimenting with jam and cream fillings.) |
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