BBQ Chops & Cheesy Sausages

Ingredients (serves 4)

8 lamb cutlets, Frenched
8 good-quality thin sausages
1 quantity BBQ sauce
1-2 onions, peeled, sliced
1 tbs olive oil
1 cup grated mozzarella cheese
8 long bread rolls, cut lengthways

Method:

Preheat the barbecue.

Place the cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking.

Place half the BBQ sauce in a serving dish, cover and set aside. Brush cutlets and sausages with remaining BBQ sauce and place on barbecue grill plate. Cook sausages for 5-10 minutes, turning occasionally to brown them evenly. Cook cutlets for 2-3 minutes each side.

Meanwhile, toss the onions in the oil then transfer to the flat plate on the barbecue. Cook until soft and starting to blacken around the edges.

Use tongs to help you hold sausages still while you cut them lengthways, not cutting right through. Sprinkle with the mozzarella and barbecue for 1-2 minutes or until the cheese melts.

Place onions in each roll, add a cheesy sausage and drizzle with tomato sauce. Serve with chops. Alternatively, serve the sausages straight from the barbecue with the chops and side dish of BBQ sauce.

White Chocolate & Macadamia Cake

Apricots give a modern twist to this classic white chocolate and macadamia nut combo.

Preparation Time 20 minutes

Cooking Time 150 minutes

Ingredients (serves 20)

4 x 225g pkts Angas Park Soft & Juicy Apricots, coarsely chopped

250ml (1 cup) brandy

200g butter, at room temperature

200g (1 cup, firmly packed) brown sugar

4 eggs, at room temperature

225g (1 1/2 cups) plain flour

115g (3/4 cup) self-raising flour

1 tsp ground nutmeg

1 x 240g pkt white chocolate, broken into squares

1 x 110g pkt macadamia nuts, coarsely chopped Shredded coconut, to serve

Frosting

1 x 240g pkt Cadbury Dream white chocolate, finely chopped

125ml (1/2 cup) thickened cream

Method:

Combine the apricots and brandy in a large glass or ceramic bowl. Set aside, covered, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Line the base and side of a round 22cm (base measurement) cake pan with 2 layers of non-stick baking paper, allowing the side to reach 5cm above the pan. Use an electric beater to beat the butter and sugar in a large bowl.

Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the combined flour and nutmeg until just combined. Stir in the apricot mixture, white chocolate and macadamia nuts. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Wrap the outside of the pan with 3 layers of newspaper to reach above the baking paper and secure with kitchen string. Bake in oven for 21/2 hours. Set aside in the pan to cool completely.

Meanwhile, to make the frosting, place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1-2 hours to chill. Use an electric beater to beat the chocolate mixture until light and fluffy.

Place the cake on a cake stand or serving plate. Spread the frosting evenly over the top of the cake. Sprinkle with the coconut. Cut into slices and serve.

Notes & tips
Freezing tip: At the end of step 3, wrap in a double layer of plastic wrap and then a layer of foil. Label, date and freeze for up to six months. Thaw overnight at room temperature. Continue from step 4.

Allow 6 hours macerating and 2 hours chilling time.

Traditional Fruit Cake

From the brandy-soaked fruit to the touch of spice, this classic Christmas cake has it all.

Preparation Time 30 minutes

Cooking Time 210 minutes

Ingredients (serves 30)

500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease 2
50g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour 75g (1/2 cup) self-raising flour
1 tsp mixed spice Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method:

Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.

Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.

Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.

Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.