Tactical Tastes

Tag: Australian

  • Anzac biscuits

    Anzac biscuits

    Anzac biscuits is a australian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Porridge oats
    • 85g Desiccated Coconut
    • 100g Plain Flour
    • 100g Caster Sugar
    • 100g Butter
    • 1 tblsp Golden Syrup
    • 1 teaspoon Bicarbonate Of Soda

    Method

    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

    Want to watch it come together? See the full walkthrough.

  • Aussie Burgers

    Aussie Burgers

    Aussie Burgers is a australian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 500g Lean Minced Steak
    • 100g Cooked Beetroot
    • 2 small Naan Bread
    • 50g Rocket
    • 4 tablespoons Soured cream and chive dip

    Method

    Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)

    Sort out your ingredients: Slice the beetroot and split the naan breads.

    Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.

    Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.

    Want to watch it come together? See the full walkthrough.

  • Avocado dip with new potatoes

    Avocado dip with new potatoes

    Avocado dip with new potatoes is a australian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Large Avocado
    • 200g Natural Yoghurt
    • Zest and juice of 1 Lime
    • Juice of 1/2 Lemon
    • 1.25kg Baby New Potatoes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Hot Chilli Powder
    • 1 teaspoon Cumin Seeds
    • 200g Tortillas

    Method

    Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.

    Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.

    Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.