Food & Wine Festival 2000 - Australia
Oysters Outback and Lamingtons
Oysters Outback
Australia
2 pasteurized shucked oysters with shell
1 t. crushed tomatoes
sea salt to taste
2 T. shredded cheddar cheese
Place the oysters on the 1/2 shell on a half sheet pan lined with parchment paper. Sprinkle oysters with sea salt. Spoon crushed tomatoes on top of the oysters. Evenly spread the cheddar cheese on top. Place in oven at 350 degrees F for 3 minutes to melt and brown the cheese. Serve immediately.
Lamingtons
Australia
Sponge Cake:
2/3 C. margarine or butter
1 C. sugar
1 t. vanilla
2 eggs
2 C. flour
3/4 t. cream of tartar
1/4 t. baking soda
1/8 t. salt
1/2 C. milk
Glaze:
1 lb. powdered sugar
1/4 C. cocoa
1/2 C. boiling water
4 oz. shaved coconut
For cake: Preheat oven to 350 degrees F. Grease a 9X13" pan. Whip the butter and add sugar. Beat until fluffy. Add vanilla. Add eggs, one at a time, beating thoroughly after each adition. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees F. Cool and remove from pan. Wrap in foil and cool in refrigerator overnight. Cut into squares for serving.
Glaze: Sift sugar and cocoa together. Stir in water. Roll sponge cake in the chocolate icing and then in the coconut.
Australia
2 pasteurized shucked oysters with shell
1 t. crushed tomatoes
sea salt to taste
2 T. shredded cheddar cheese
Place the oysters on the 1/2 shell on a half sheet pan lined with parchment paper. Sprinkle oysters with sea salt. Spoon crushed tomatoes on top of the oysters. Evenly spread the cheddar cheese on top. Place in oven at 350 degrees F for 3 minutes to melt and brown the cheese. Serve immediately.
Lamingtons
Australia
Sponge Cake:
2/3 C. margarine or butter
1 C. sugar
1 t. vanilla
2 eggs
2 C. flour
3/4 t. cream of tartar
1/4 t. baking soda
1/8 t. salt
1/2 C. milk
Glaze:
1 lb. powdered sugar
1/4 C. cocoa
1/2 C. boiling water
4 oz. shaved coconut
For cake: Preheat oven to 350 degrees F. Grease a 9X13" pan. Whip the butter and add sugar. Beat until fluffy. Add vanilla. Add eggs, one at a time, beating thoroughly after each adition. Add the dry ingredients and the milk. Pour into pan and bake for 35 minutes at 350 degrees F. Cool and remove from pan. Wrap in foil and cool in refrigerator overnight. Cut into squares for serving.
Glaze: Sift sugar and cocoa together. Stir in water. Roll sponge cake in the chocolate icing and then in the coconut.
