It’s Christmas! It’s Hanukkah! Memories of many years of
celebrations are vivid, as if they have taken place just
yesterday.
The table is spread with a bounty of foods.
It’s Christmas! It’s Hanukkah! Memories of many years of celebrations are vivid, as if they have taken place just yesterday.
The table is spread with a bounty of foods.
Family members gather around the table, talking and sharing the updates in their lives.
The children are excited by the gifts they received after the visit of Santa or the lighting of the menorah. You are looking forward to mom’s barbecue corn with bacon and dad’s grilled burgers. Choice of clothing is a T-shirt, shorts and sandals. After all, it is 95 degrees and perfect weather for grilling at a holiday picnic – in Australia.
Although we keep warm at this time of year here in California, Australians are more concerned with keeping cool. Because Australia’s seasons are opposite from ours, they started their summer when we started our winter a few day ago.
They celebrate their December holidays with much the same flair and menu that we celebrate the Fourth of July.
We don’t want to be in the house with a hot oven during the summer, and Australians don’t either. The best solution is to grill the holiday dinner.
When researching this subject, I was a little bit surprised to find suggestions on how to plan an Australian holiday feast. According to ehow.com, many Australians opt to grill instead of create a “traditional” holiday feast.
This time of year usually means whole roasts.
It is not uncommon for hamburgers and hot dogs to find their way to the grill, but that meal is more popular with younger people. Steaks and seafood are common for more mature palates.
Salads and other chilled foods are bountiful because they can be made ahead and served without much work. These side dishes are cool and refreshing in summer weather. Many meals are very light because a heavy dinner would feel very uncomfortable in the hot summer weather.
Foods that are grilled for the holiday are varied. There is not one specific item grilled for the special day. I set out to find some grilling recipes for dishes that may be served in Australia or in this country if you so choose.
This task was not as simple as you may think. I didn’t turn up much under an Internet search for “Australian Christmas recipes.” After finding out that anything goes as far as the grill is concerned this time of year, searching for “Australian barbecue recipes” and “Australian grilling recipes” yielded much more of a selection from which to choose.
I came across many versions of grilled shrimp. The recipes called for the shrimp to be served either as an appetizer or as part of the main course. Some of the recipes instructed that the shrimp be marinated over a period of time, while others were prepared with a tomato-based barbecue sauce. Other seafood included mixed seafood skewers, tuna steaks and octopus.
Australia and New Zealand are large producers of lamb, and I found many grilled lamb recipes – including lamb chops and marinated butterflied leg of lamb.
Of course, I can’t talk about Australian grilling without mentioning that I found a recipe using emu, ostrich or kangaroo fillets. This one interested me the most because I’ve eaten kangaroo.
Although I enjoyed it, I am sure many of you may not. It is very easy to substitute filet mignon or a skirt steak in the place of this “other meat.”
By the time you read this, it will be only a few hours until many Australians wake up to their Christmas morning.
The feelings, memories and traditions that make our holidays in the United States are the same as in Australia: celebrating with family and friends. We share the same warm feelings of giving and goodwill.
I wish you, your family, friends and anyone who may read this column and those in the 95-degree heat all the joys that come with this season!
Barbecue Corn With Bacon
From the “Australian BBQ Kettle Cookbook”
1 corn on the cob, per person
1 tsp. butter
1 slice bacon, per person
salt and pepper to taste
Step 1: Turn back the husks of the corn and remove the silk. Brush the corn with butter, and season with salt and pepper. Wrap the corn with the bacon strip.
Step 2: Return the husks into position over the corn. Tie the ends of the husks with string.
Step 3: Place them on the barbecue, and cook with the lid on for 30 to 40 minutes.
Aussie Burgers
From Recipezaar.com
Serves 4
1 pound lean ground beef
1 onion, finely chopped
1 egg
1/3 cup bread crumbs
2 Tbs. ketchup
1 tsp. steak seasoning
1/4 tsp. salt and pepper
4 slices cheese
4 eggs, fried
4 slices cooked bacon
4 large hamburger buns, halved
Shredded lettuce, for serving
1 large tomato and 1 large onion, sliced
4 large beet roots, sliced, drained
4 pineapple rings, drained
Step 1: Combine ground beef, chopped onion, egg, bread crumbs, ketchup, steak seasoning, salt and pepper in bowl. Mix with hands to combine. Divide mixture into four parts and shape into round patties.
Step 2: Grill patties 3 to 4 minutes each side or until cooked through. Place cheese slice on each patty.
Step 3: Toast buns and place bases on serving plates.
Step 4: On each bun place lettuce, tomato, beet root, pineapple, then meat patty, bacon, egg and finally bun on top.
Barbecued Emu, Ostrich or Kangaroo Filet
From Recipezaar.com
Serves 4-6
3 pounds steak fillet
1 cup red wine
2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 Tbs. tomato paste
1 clove garlic, crushed
2 tsp. soft brown sugar
Step 1: Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl. Mix well.
Step 2: Place in dish with meat to marinate for 2 hours, turning occasionally.
Step 3: Drain meat, reserving the marinade.
Step 4: Grill until just browned, brushing with marinade, about 20 minutes.
