Top Five recipes for Anzac Day
Top Five recipes for Anzac Day
From hearty pies to traditional Anzac biscuits, these recipes will be sure to please this Anzac Day.
VENISON, CRANBERRY AND RED WINE PIE
Gather family and friends together for this hearty meat pie cooked with venison or beef and a generous dash of red wine.
1.2kg venison casserole steak or beef chuck steak, cubed
1/3 cup plain flour
¼ cup olive oil
1 brown onion, cut into thin wedges
4 rashers bacon, roughly chopped
½ cup frozen cranberries, thawed, or dried craisins
1 cup red wine (merlot or shiraz)
1/3 cup redcurrant jelly
1¾ cups plain flour (extra)
1 tsp salt
¼ cup tarragon leaves, finely chopped
¼ cup flat-leaf parsley leaves, finely chopped
125g butter, cubed and chilled
1 egg yolk
1 tbsp chilled water
1 egg yolk, whisked (extra)
1 Preheat oven to 200C. Lightly coat cubes of meat with flour. Heat 1 tbsp oil in a heavy-based ovenproof casserole dish over medium heat. Cook a quarter of the meat for 6–8 minutes or until browned on all sides. Transfer to a large plate. Cook remaining meat, adding more oil as required, and transfer to the plate.
2 Put onion and bacon in casserole dish and cook, stirring often, for 5 minutes or until onion is soft. Stir through cranberries, wine, jelly and ¾ cup water until well combined. Bring mixture to the boil. Return meat to casserole dish. Cover and put in oven. Cook for 1½ hours or until meat is very tender. Cool.
3 Meanwhile, to make pastry, combine flour (extra), salt and herbs in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water and process until dough just comes together. Turn onto a lightly floured board and knead until smooth. Form dough into a 3cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes.
4 Preheat oven to 200C. Lightly grease a 4½ cup oval ceramic pie dish. Put a pie funnel in the centre. Spoon cooled meat mixture into dish. Roll pastry out between 2 sheets of baking paper until 4mm thick. Cut a cross in the centre of the pastry to allow funnel through. Put pastry over meat. Trim and decorate edges. Brush with egg yolk (extra) and bake in oven for 30–35 minutes or until pastry is golden and cooked through.
BEEF RIB ROAST WITH HORSERADISH GRAVY
3-4-rib standing beef roast
sea salt flakes and freshly ground black pepper
800g Jerusalem artichokes, scrubbed
8 small pickling onions, peeled
1 tbsp plain flour
1 cup beef stock
1/3 cup red wine
1 tbsp horseradish cream
500g brussels sprouts, trimmed
20g butter, softened
1 lemon, shredded rind and 2 tbsp juice
1 Preheat oven to 200˚C. Season beef on all sides with sea salt flakes and freshly ground black pepper. Place into a roasting pan with artichokes and onions. Roast for 1 hour for medium-rare or until cooked to your liking.
2 Transfer beef and vegetables to a plate and cover to keep warm. Drain pan juices into a jug leaving 2 tbsp of juice in roasting pan for gravy. Place roasting pan over a high heat.
3 Sprinkle flour over pan juices and stir until combined. Slowly add stock and wine, whisking constantly until combined. Continue to whisk until gravy comes to the boil and thickens. Pour through a fine sieve into a jug. Add horseradish cream and stir until combined.
4 Meanwhile, bring a saucepan of water to the boil. Add sprouts and cook until tender. Drain.
5 Transfer to a serving dish. Add butter, lemon rind and lemon juice. Toss until combined.
6 Slice beef and place on serving plates with artichokes and onions. Serve with brussels sprouts and horseradish gravy.
FRESH FRUIT PAVLOVAS
Makes about 16 small pavlovas
4 eggwhites, at room temperature
1 cup caster sugar
120g fresh raspberries
300ml pure cream
2 tbsp icing sugar, plus extra for dusting
2 kiwifruit, peeled, finely diced
fresh raspberries, to serve
1 Preheat oven to 120°C. Line 2 large baking trays with baking paper. Place eggwhites and a pinch of salt into an electric mixer bowl. Beat until soft peaks form. With mixer running, slowly add sugar, 1 tbsp at a time, beating well after each addition until all sugar is added. Beat until
thick and glossy.
2 Spoon heaped tablespoonfuls of meringue onto prepared trays forming into small nests. Bake for 1 hour. Turn oven off and with door slightly ajar allow meringues to cool completely until they are dry and crisp.
3 Beat cream until soft peaks form. Place raspberries and icing sugar into a small food processor. Process until a smooth sauce forms. Drop teaspoonfuls of mixture onto cream and swirl, forming raspberry ripple cream.
4 Spoon cream into nests. Place kiwifruit on top of cream and dust with extra icing sugar. Serve with fresh raspberries.
STEAK SANDWICH WITH SPICY ONION RINGS
Spicy onion rings, costello cheese and tomato chutney give the humble steak sandwich a flavoursome twist.
½ cup milk
2 brown onions, sliced into rings
2 tbsp plain flour
1 tbsp cornflour
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground chilli
salt, to season
vegetable oil, for deep-frying onion
4 thin scotch fillet steaks
pepper, to season
8 slices white “toast” bread, toasted
4 green oak lettuce leaves
2 tomatoes, sliced
125g beetroot slices, drained
100g white costello cheese (or brie) at room temperature
1/3 cup tomato chutney (purchased or homemade)
1 To make spicy onion rings, preheat oven to 150C. Line a baking tray with paper towel. Put milk in a bowl. Add onion to milk and stand for 30 minutes.
Meanwhile, in a bowl combine plain flour, cornflour, cumin, paprika, garlic and chilli. Season with salt.
2 Drain onion. Half fill a small saucepan with oil and put on high heat. Dip 6–8 onion rings in flour mixture and add to hot oil. Cook for 1–2 minutes or until golden. Transfer to prepared baking tray. Cook remaining onion. Put tray in oven to keep onion warm.
3 Put steak on a chopping board and season with salt and pepper on both sides. Heat a char-grill pan on high. When hot, add 2 steaks and cook for 2 minutes. Turn and cook for a further 2 minutes until medium-rare or cooked to your liking.
4 To assemble sandwiches, top 4 slices of toast with lettuce, tomato, beetroot, steak, 2 slices of cheese each, a dollop of chutney each, onion rings and remaining slices of toast.
These iconic biscuits were originally made to send to the ANZACs serving in Gallipoli. For a contemporary twist add a few almonds and your favourite dried fruit.
1 cup rolled oats
1/2 cup raw sugar
1/2 cup white or rice flour
1/4 cup sliced almonds
1/4 cup raisins (or your choice of dried fruit)
75 grams butter
½ tsp baking soda
1 Preheat oven to 180
2 Melt the butter in a saucepan over low heat. In a separate bowl combine baking soda with 3 1/2 tablespoons of boiling water.
3 Combine dry ingredients in large bowl. Add melted butter and the baking soda mixture, and mix well. You may need a little more water to keep the mixture moist.
Place dessertspoon sized balls on greased baking tray (or baking paper on tray) and depress with fork.
4 For bake 18 minutes at 180C.
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