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Australian dinner

Prawn salad
Standing rib roast
Yorkshire pudding
Roast potatoes and butternut squash
Stir fried broccoli and snow peas
Pavlova

Prawn Salad

1 kg (2 lb) medium king prawns, peeled with tails attached (It doesn't
say, but I assume the prawns are supposed to be already cooked)
lemon dressing
1 red banana capsicum (or 1/2 red capsicum) (a capsicum is a pepper)
1 medium sized carrot
2 sticks celery (choose tender sticks from near the centre)
1 tub alfalfa (looks like alfalfa sprouts in the picture)
baby lettuce leaves, washed and crisped
2 firm ripe avocados
1 large mango or 1/2 pawpaw (papaya), peeled and cut into thick slices
Parsley, chopped

Place the peeled prawns in a powl and pour over the lemon dressing. Cover
and refrigerate for 1 hour.

Cut the capsicum, carot and celery into fine shreds, then place into a
bowl of iced water. Before serving, drain the vegetables and the prawns
(but reserve dressing). Peel and slice the avocado and arrange with the
fruit, crispy vegetables and lettuce on a large platter or individual
plates. Drizzle over the lemon dressing and sprinkle with parsley.
Accompany with wholegrain bread.

Lemon Dressing

1 lemon
1 clove garlic
1/2 teaspoon mixed French or German mustard
3 tablespoons oil
salt and freshly ground black pepper

Remove a couple of paper then strips of lemon peel with a potato peeler
or sharp knife. Cut into fine strips. Crush the garlic and put into a
bowl, stir in the mustar, then add 1 tablespoon lemon juice and the oil.
Add a pinch of salt and pepper, mix well, and add the lemon peel.

This salad was a lot of work and I was the only one who seemed to
appreciate it. Kids didn't like the lemon dressing so I had to pull
out the bottled dressing from the fridge (sigh).

For the roast, I roasted it at 500F for 15 minutes and then at 350F
for another hour and a quarter (it was a 5 pound roast). It came out
rare which was fine with me since I like rare meat, but not fine for
the rest of my family who likes their meat a little more done.

Yorkshire pudding

1 cup plain flour
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
4 tablespoons beef drippings

Make a batter wiht the flour, salt, eggs and milk, beating well until
smooth then beat in the water. Refrigerate until ready to cook and
beat again just before using. Heat tin (it specified muffin tins but
I used an 8-inch round pan) in a hot oven with 1 teaspoon drippings in
each one. When smoking hot, pour in the batter, fillign cups about
2/3 full. Return to a hot oven and bake for 20 minutes (don't peek),
then reduce heat so they dn't burn and allow to dry out for an extra
10 minutes.

Now this was really good, but it fell scant minutes after I had taken
it out of the oven. Is there a way to prevent this, or do you just
have to serve and eat it 3 seconds after it comes out of the oven?

For the veggies, I just stir fried some snow peas and blanched broccoli
with a little oyster sauce and sprinkled some pine nuts on top.

Now Manda always told me how she couldn't fathom pumpkin pie (or other
sweet squash dishes) as her idea of ideal squash is to cut it into
chunks and roast it in the oven. I finally used her suggestion and
she's right -- roast squash is really good (but so is pumpkin pie!).
For the potatoes and squash, I cut them into chunks and parboiled for
five minutes. Then I put them in with the roast for about the last
half hour. After I took the roast out, I put them back in the oven
and turned it up to 500F for at least half an hour, until they were
nice and crisp on the bottom. Manda was right -- these were really,
really good.

Now for the piece de resistance -- the pavlova. My pav weeped but
that didn't bother me. However, it came out very soft -- too soft.
I don't think I baked it long enough. In fact, after I put the
cream on top, it was hard to tell the cream from the pav. The recipe
claims it's not as sweet as some, but I thought it was cloyingly
sweet. I'm going to have to play around with this dish a lot, I
can tell. I also used Cool Whip -- not as a convenience, but more
to make it low-fat. I also substituted kiwis for the passionfruit
as hubby doesn't like passionfruit.

Pavlova

4 egg whites (should be as fresh as possible)
good pinch of salt
1 heaped cup castor sugar (superfine sugar)
1 teaspoon white vinegar
1 level tablespoon cornflour -- wheaten cornflour for preference
(don't know what wheaten cornflour is -- cornflour is cornstarch)
1/2 teaspoon vanilla essence
300 ml (10 fluid oz) thickened cream, whipped
4 bananas
3 passionfruit
1 punnet (1/2 pint) of strawberries

Preheat oven to hot. Cover a greased flat baking tray with gladbake (??)
or a split open oven bag. Grease well with butter, sprinkle with
cornflour and tap off excess (the cornflour gives a nice dry surface
under the pavlova.

Using a 18 cm (7 inch) cake tin as a guide, mark out a circle on the
tray with a skewer.

Beat egg whites and salt until stiff. Add sugar 1 heaped tablespoon
at a time until all sugar has been added. When finished, the meringue
should be thick and shiny. Stir in vinegar, cornflour and vanilla,
stir gently then pile onto prepared tray. The mixture should stay
roughly in the marked circle, simply smooth over the top (It is important
not to make the mistake of scooping out the centre). The mixture should
be about 6 cm (2 1/2 inches) high for a good marshmallow centre. Drop
oven temperature to very slow before placing the pavlova in the oven.
Bake for 1 1/4 hours. Remove from oven and cool for a few minutes,
then turn upside down onto a flat serving plate. Remove paper or
ovenwrap carefully. The centre will sink slightly as the pavlova cools.
When cold, fill with whipped cream and top with sliced bananas, passion
fruit pulp and whole strawberries (but don't fill until right before
you serve).

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8 of 13 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Weeping pavlovas, July 3, 2005 - 06:00 AM
Reviewer: Michael Sheridan from Kiama, New South Wales, Australia
The reason the Pavlova 'wept' and turned to mush is because the sugar was not sufficiently combined with the egg white. It's a common error. The sugar needs to be added,a little at a time, and beaten into the egg white until it is fully melted. You can test this by rubbing a pinch between finger and thumb. If it feels gritty, you still have some work to do :0)

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3 of 4 people found the following review helpful:
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Yorkshire pudding that falls after coming from oven, October 30, 2006 - 02:23 PM
Reviewer: Laraine Anne Barker from Rotorua, New Zealand
I honestly think Yorkshire pudding is nicer cooked in small pans. I use round-bottomed old pans of the type that used to be called muffin pans. The blacker they are the better they cook. You can keep those non-stick things. The puddings mostly rise around the edge with a depression in the centre, but some come to a peak. I also think the recipe you use has too much flour in it. For eight pans I use 2 TB flour, a little salt, one large egg and 5 fluid ounces of milk (a quarter of an Imperial pint). Put flour in a smallish basin with the salt, break in the egg, add half the milk. Beat with a wire whisk until smooth. Add rest of milk and beat again to aerate. It should have a consistency similar to whipping cream. Leave it to stand, covered, on the bench rather than putting it in the fridge. I heat my oven to about 175 deg C, with the fan on, and put the pans, with a small knob of dripping in each, in to heat while the oven is coming up to heat. It saves power. Don't do this with an oven that has only top and bottom elements. Chances are the fat will catch fire. (Yes I did this early in my married life. I'd been used to an oven with side elements.) When the fat is smoking hot give the mixture a quick beat and divide it equally among the pans. Cook for about 20 minutes, until the puddings are risen and nicely browned. If you need more than eight small pieces of pudding just double the recipe. If you don't have a fan oven you will need a higher temperature--at least 200 deg C.

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