Tuesday, 26 January 2016

Green & Gold for the Australia Day Barbecue

I have a confession... I am a sucker for advertising and particularly the irreverent. Over the years there have been a lot of TV campaigns for Australia, Lamb and Australia Day, the 2015 version with Richie Benaud is perhaps my favourite.  What better way to celebrate a public holiday in Summer than with a barbecue.

Green and Gold are the Australian National Colours and we have a lot of zucchinis in the garden at the moment. This zucchini salad would be a perfect green and gold accompaniement to the barbecued lamb. Lovely crisp green and yellow zucchini, lemon zest, spring onions, chopped parsley and mint, a few pistachios for some crunch and dressed with lemon, honey and mustard dressing.

First up some barbecued prawns. Many will remember this ad for Tourism Australia with  Paul Hogan where he encourages us to 'chuck another shrimp on the barbie'. Plain or marinated, the barbecued prawn is a delicious start to a meal.

The current Australia Day campaign -  Operation Boomerang sees the usual promotion of lamb on the barbecue, usually chops but I like a leg of lamb, flat boned and barbecued until just done or still a bit pink or as George Colambaris reflects in the clip - well done? never! Over the years I have enjoyed the the series of ads by Sam Kekovich as the Lambassador not meant to be taken too seriously and often a good play on words.

What would Australia Day be without 'a Pav' for dessert. More Green and Gold. How many of you remember this Pavlova Egg advertisement? Not sure how much work it really saved.

And for those still hungry there were still some of these to have with coffee.

Zucchini Salad
2 medium sized yellow zucchini
2 medium sized green zucchini
4 spring onions
1/4 bunch parsley
1/4 bunch mint
1/4 cup pistachio nuts
2 lemons
2 tablespoons lemon olive oil
2 cloves garlic, crushed
2 tablespoons of lemon juice
1 teaspoon French mustard or seeded mustard
1 teaspoon honey
generous grind of black pepper and a pinch of salt

Cut zucchini into strips using the shredder tool and place in a large bowl.
Thinly slice spring onions and add to zucchini blend.
Finely chop parsley/mint and toss through salad.
Zest lemons, add zest to salad. Retain lemons to juice for dressing.
Toss salad ingredients and then pile onto a serving plate. Scatter the salad with nuts and pour the dressing over the salad just prior to serving.

Combine all ingredients in a screw top jar, shake vigorously.

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