DIY Network

Australian Outback Party: Food Preparation From "Weekend Entertaining" episode WKE-210

This party is rated 3 on a scale of 1 to 5, with 5 being the most difficult, and is geared toward the skills of a frequent entertainer.

Hourly Breakdown

Total Prep Time -- 20 hours
Food Preparation -- 5 hours

Damper Bread

Damper Bread

Ingredients:

2 cups self-rising flour
1/4 tsp. salt
1 oz. butter or margarine
1 cup Asiago cheese, grated
3 Tbs. Parmesan cheese, plus more for garnish
2 Tbs. chives
1/2 cup milk
1/2 cup water

Preparation:

Preheat the oven to 425 degrees. In mixing bowl, combine butter with flour. Work into a crumbly dough, making sure butter is evenly distributed throughout. Add cheeses and chives and blend well into dough. Combine milk and water. Make a well in the dough, and pour in approximately 3/4 of the milk and water mixture. Mix quickly into a soft dough using a knife or your hands. Flour a flat surface and work the dough until it loses its stickiness. Shape the dough into a flat disk.

Glaze the top with the remaining milk and water mixture. Sprinkle on some Parmesan cheese.

Bake for approximately 20 minutes.

Expert Tip: Refrigerated bread will slice more easily. To trim off the crusts, saw them away with a serrated knife.

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Pavlova

Pavlova

Ingredients:

4 egg whites
1 tsp. vanilla
1 tsp. lemon juice
1/4 tsp. salt
1 cup sugar
2 cups fresh mixed fruit
Whipped cream

FYI: Pavlova is named after the ballet dancer, Anna Pavlova, and it originated in Perth, Australia.

Preparation:

Preheat oven to 200 degrees. In a large glass or metal mixing bowl, beat the egg whites. Add vanilla extract, lemon juice, and salt. Beat mixture at a high speed until soft peaks form. Gradually work in the sugar, adding about 2 teaspoons at a time. Beat well after each addition. Stiff, glossy peaks of egg whites should form.

Draw a 9-inch circle onto an aluminum foil covered baking sheet. Spoon the meringue into the drawn circle and smooth it out. Make a softball-sized divot in the center of the meringue. Bake for approximately 1 hour.

After cooling, the shell will be crispy. Add whipped cream and top with mixed fruit. Chill until ready to serve.

Shrimp on the Barbie

Shrimp on the Barbie (Web Exclusive)

Ingredients:

1/2 cup (1 stick) butter, melted
1/2 cup Aussie dry white wine
1/4 cup olive oil
1/4 cup fresh parsley, thyme and coriander, minced
3 Tbs. fresh lemon juice
3 large garlic cloves, crushed
1 Tbs. shallot, minced
Salt and pepper to taste
1-1/2 lbs. prawns, unpeeled

Preparation:

Combine all ingredients except shrimp in a large bowl. Mix in shrimp. Marinate at room temperature 1 hours or in the refrigerator 5 hours, stirring occasionally. Grill over medium heat until just opaque, approximately 3 minutes per side.

Beef Tenderloin with Marinated Asparagus and Carrots

Beef Tenderloin with Marinated Asparagus and Carrots (Web Exclusive)

Ingredients for Marinade:

5 large garlic cloves
1 tsp. salt
1/4 cup dry Aussie red wine
1/4 cup balsamic vinegar
1 Tbs. soy sauce
1 Tbs. honey

Beef tenderloin and oil for frying

Preparation:

Marinate the beef tenderloin at least 4 hours, preferably overnight. In a pan, heat oil until hot but not smoking, and sear the tenderloin on all sides. Put it on the grill, low to medium heat for about 35-40 minutes. Remove from the grill and tent with foil for 10 minutes before slicing.

Marinated Asparagus and Carrots

Ingredients:

20-25 small to medium carrots, with leaves
1/4 cup olive oil
1/4 cup soy sauce
20-25 med. to lrg. asparagus stalks
3 Tbs. olive oil
3 Tbs. balsamic vinegar
Salt and pepper to taste

Preheat oven to 400 degrees.

To prepare the asparagus: wash and break the tough bottoms off the asparagus stems by holding them firmly at the base, and bending the top of the asparagus until it breaks in a naturally tender spot.

Lay the asparagus on a foil-lined baking sheet, and sprinkle liberally with salt and pepper. Add olive oil and balsamic vinegar, and toss to coat. Bake for about 8 minutes, and then use a spatula to turn the asparagus. Bake for about 3 more minutes or until desired doneness. The 11 minute cook time should leave the asparagus tender, but not completely cooked through. (For crisp tender, cook asparagus for 5 minutes, then turn and cook for another 3 minutes.

To prepare the carrots: wash and peel the carrots. Trim the leaves, but include about 1 inch of green stem at the top of the carrot for effect.

On a foil-lined baking sheet, mix the carrots with the olive oil and soy sauce, and let marinate, stirring occasionally for about half an hour.

Arrange the carrots in a single layer and bake approximately 20 minutes, stirring half way through, or until the carrots begin to brown and caramelize a bit.

Macadamia Nut Encrusted Pork Tenderloins

Macadamia Nut Encrusted Pork Loin (Web Exclusive)

1 med. red onion, sliced thin
1 Tbs. olive oil
1-1/2 lb. pork loin, approximately
1/2 cup honey whole grain mustard
1/2 cup chopped macadamia nuts
1/2 cup apple juice
1/2 cup chicken stock
3Tbs. dry white wine
2 oz. butter
4 lrg. apples, peeled, cored, sliced thin
2 Tbs. brown sugar

Preparation:

Preheat oven to 400 degrees.

Combine onion and oil in large baking dish. Brush pork with mustard and place on the onions in the dish. Bake for 10 minutes and remove from the oven. Brush the pork lightly with mustard again and top with crushed macadamia nuts. Put this on the grill until an instant-read thermometer inserted diagonally into the center of the tenderloin registers 155 degrees, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.

In the meantime, finish the sauce. Saute the onions and oil until getting browned and add juice, wine and stock. Bring to a boil, then reduce heat and simmer for 3 minutes, or until the sauce thickens slightly.

Saute the apples, melt the butter in a large frying pan, and add apples and sugar. Cook, stirring occasionally, until almost caramelized. Slice the pork roast, and serve on the apples with a garnish of onions. Serve it all on a bed of Pumpkin Couscous.

Serve the pork over a bed of Pumpkin Couscous.

Pumpkin Couscous (Web Exclusive)

Ingredients:

2 cups couscous
2 cups chicken stock
2 Tbs. butter
1-1/2 cups canned pumpkin
1 cup chopped white onion
1 Tbs. olive oil
1 Tbs. curry powder
Brown sugar and cinnamon to taste, optional

Preparation:

Cook onion in oil until lightly caramelized. In a saucepan, bring water and butter to a boil. Add pumpkin, couscous, sugar and spices. Reduce to low and simmer for 5 minutes. Stir in the onion.

RESOURCES :

Tool, Equipment and Special Event Rental (HSS RentX)
HSS RentX
Denver, CO 80222
Website: www.hss.com/usa.shtml

Fabric.com
Website: www.fabric.com

Quality Wholesale Florist
115 E. 4th Ave.
Knoxville, TN 37917
Phone: 865-546-4610

Busy B's Mobile DJ
Branden Kimsey
PO Box 1121
Alcoa, TN 37701
Website: www.busybsdjs.com

Colorado Boomerangs
2530 S. Ouray Way
Aurora, CO 80013
Website: www.coloradoboomerangs.com

Hamilton Beach
234 Springs Rd.
Washington, NC 27889
Toll-free: 800-851-8900
Website: www.hamiltonbeach.com

GUESTS :

Harry Schwartz
Culinary Expert
PO Box 1320
Yarmouth, ME 04096
Phone: 207-846-8881
E-mail: chefharry@chefharry.com
Website: www.chefharry.com

Jorge Lopez
Technical "WOW" Director
President
J and M Entertainment
26027 Huntington Lane, Units D and E
Valencia, CA 91355
Toll-free phone: 800-585-4235
E-mail: jorgel@jandmentertainment.com
Website: www.jandmentertainment.com

Branden Kimsey
Busy B's Mobile DJ
PO Box 1121
Alcoa, TN 37701
Phone: 865-681-8901
Website: www.busybsdjs.com

Wendy Dodds
Decor Expert
Indigo Moon
498 Main St., Suite 3
New Rochelle, NY 10801
Phone: 914-712-2690