ULTIQA Hotels & Resorts
By admin | December 21, 2017
Australia Day is on a long weekend this year and what better way to celebrate than with some Australian favourites.
A blend of two of our nations famous flavours.
- 4 cups pure icing sugar, sifted
- 1 cup desiccated coconut
- 1/2 cups cocoa powder, sifted
- 6 extra large eggs
- 20g butter, softened
- 1/2 cup marmalade
- 3/4 cups caster sugar
- 3/4 – 1 cup boiling water
- 300ml Bulla whipping cream
- Zest of 1 orange, finely grated
- 1/2 cup self-raising flour, sifted
- 1/2 cup plain flour, sifted
- 1/2 cup cornflour (wheaten)
- 20g butter, melted
- 2 tablespoon boiling water
- 1 cup shredded coconut
Preheat oven to 200C (180C fan forced). Lightly grease a 30cm x 20cm lamington pan and line the base and sides with baking paper allowing a 5 cm overhang. Beat the eggs, sugar and orange zest in a medium sized bowl with an electric mixer on high speed for 8-10 minutes or until pale and fluffy.
Triple sift flours into a bowl. Sift combined sifted flours over egg mixture and fold through until combined. Gently pour the melted butter and boiling water down the side of bowl and fold through egg and flour mixture. Spoon batter into prepared pan and bake for 25- 30 minutes or until just golden and firm to the touch. Allow sponge to cool in pan for 10 minutes, turn onto a cooling rack covered with a clean tea towel. Allow to cool completely and ideally store overnight in an airtight container. The following day trim off the outside edges, leaving the top and bottom intact. Cut into 5cm squares. (Should be 24 cubes)
Place the icing sugar and cocoa into a shallow medium sized bowl (suitable for dipping the cake cubes). Combine boiling water and butter stirring until butter is melted. Gradually adding enough liquid to the sugar and cocoa, stirring to form a smooth paste; should be thick enough to coat your finger tip when dipped in. Combine the two coconuts on a tray. Using 2 forks, dip 1 cube of cake in icing. Shake off excess. Place on a wire rack over a baking tray. For 2 – 3 minutes until they stop dripping. Coat the chocolate coated cakes in coconut and place on a baking paper lined tray until they are dry or icing has set.
Whip cream until firm peaks form, spoon into a pipping bag with a plain (1cm nozzle). Using a serrated knife cut the cakes half way, hold open and spoon in a teaspoon of marmalade and pipe in cream. Place on a serving platter and repeat with remaining lamingtons, marmalade and cream.
Mushy Pea Mash
- 2 cups Massel chicken style liquid stock
- 500g packet frozen peas
- 1 tablespoon milk
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon dried chilli flakes
Place stock in a saucepan over medium-high heat. Bring to the boil. Add peas. Cook for 5 minutes or until tender. Drain, reserving 1/4 cup stock.
Transfer peas to a food processor. Add milk and reserved stock. Process until almost smooth. Season with salt and pepper. Spoon into a bowl. Drizzle with oil and sprinkle with chilli flakes. Serve. Variation: For a chunky pea mash, transfer cooked peas to a heatproof bowl. Add milk and reserved stock. Mash with a potato masher until combined and roughly mashed.
- 165g (3/4 cup firmly packed) brown sugar
- 150g (1 cup) plain flour
- 90g (1 cup) rolled oats
- 75g (1 cup) shredded coconut
- 1 orange, zested
- 45g (1/3 cup) macadamias, finely chopped
- 150g butter, chopped
- 90g (1/4 cup) honey
- 1/2 teaspoon bicarbonate of soda
Preheat oven to 180°C. Place sugar, flour, oats, coconut, orange zest and nuts in a bowl. Using your fingertips, break up any lumps of sugar and combine well.
Place butter and honey in a medium saucepan and cook, stirring continuously, over low–medium heat for 3 minutes or until butter is melted. Increase heat to medium and simmer for a further 2 minutes or until thickened and deep golden. Remove from heat. Immediately add bicarbonate of soda, whisk to combine, then whisk in 2 tablespoons water (take care as mixture will froth).
Pour hot honey mixture over dry ingredients and stir until well combined. Cool for 10 minutes.
Line 2 large oven trays with baking paper. To make perfectly round biscuits, place a 7cm egg ring or pastry cutter on a tray, spoon in 2 level tablespoons of mixture, then flatten to fill ring. Lift ring away and repeat to make 9 biscuits, 5cm apart, on each tray.
Bake for 12 minutes or until golden. Cool on tray. Biscuits will keep in an airtight container for up to 2 weeks.
- 2 1/2 cups roasted macadamia
- 1 1/2 cups fresh breadcrumbs
- 2 eggs, lightly beaten
- 2 teaspoons water
- 4 x 180g barramundi fillets
- 1/4 cup olive oil
- Lemon wedges, to serve
- aioli (see note), to serve
- Salad leaves, to serve
Process nuts and breadcrumbs in a food processor to fine crumbs. Remove to a shallow dish. Season with salt and pepper.
Lightly beat eggs and water together in a shallow dish. Dip both sides of fish fillets into egg mixture. Coat with breadcrumb mixture, pressing on with your fingertips. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes.
Heat oil in a non-stick frying pan over medium heat. Cook fish for 3 to minutes each side or until golden.
Serve fish with lemon, aioli and salad.
Why not use the long weekend to getaway. ULTIQA Hotels and Resorts has a selection of properties perfect for every type of getaway. These include:
- ULTIQA Beach Haven on Broadbeach, Gold Coast
- ULTIQA Shearwater Resort, Caloundra, Sunshine Coast
- ULTIQA Freshwater Point Resort, Broadbeach, Gold Coast
- ULTIQA Air on Broadbeach, Gold Coast
- ULTIQA Rothbury Hotel, Brisbane CBD
- ULTIQA Little Collins, Melbourne CBD