It’s ANZAC day. The anniversary of the landing of troops from Australia and New Zealand on the Gallipoli Peninsula in World War I. It is the day we remember all Australians who served and died in wars, conflicts, and peacekeeping operations. On ANZAC day, ceremonies are held across the nation to acknowledge the service of our veterans. Most of these begin with a dawn service, which is where I found myself at 5:30 this morning, rugged up against the cold and rain with hundreds of other Melbournians to show our support and remember those that have fought and died.
Anzac biscuits have long been associated with this day. It’s been claimed the biscuits were sent by wives to soldiers abroad because the ingredients don’t spoil easily and kept well during naval transportation.
(based on an original recipe by Bob Lawson, an Anzac present at the Gallipoli landing – recommended by the Australian War Memorial. You can’t get more authentic than that!)
1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
125g butter, melted
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
Combine dry ingredients in a bowl.
Melt the butter with the golden syrup in a large bowl, add the water and bicarb soda, and then add the dry ingredients.
Mix until well combined.
Take heaped teaspoons of the mixture and roll into balls.
Place on the biscuit tray with room for them to spread and flatten slightly with a fork.
Bake for 10 minutes or until golden brown. Let cool before removing.
Traditionally rosemary represents remembrance. It’s actually used for memory in herbal medicine. On ANZAC Day, the wearing of sprigs of rosemary in the coat lapel, pinned to the breast or held in place by medals is synonymous with remembrance and commemoration. You can’t get much more Australian than a meat pie, but a lamb and rosemary meat pie, now that is as Aussie and Anzac as they come.
1 small bunch of rosemary
2 tablespoons olive oil
800g diced lamb, cut into 2cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 carrot, peeled and diced
2 tbsp plain flour
1 tbsp tomato paste
1/2 cup red wine
1 1/2 cups beef stock
Olive oil cooking spray
5 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Remove the leaves of 2 sprigs of rosemary and roughly chop.
Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for 5 minutes or until tender.
Add flour and cook, stirring, for 2 minutes.
Combine tomato paste, wine and stock in a jug. Add to pan and cook, stirring, until sauce comes to the boil.
Return lamb to pan. Reduce heat to medium-low and cook, uncovered, for 30 minutes or until lamb is tender.
Set aside to cool.
Preheat oven to 200°C. Spray large muffin tray holes with oil.
Cut 3 pastry sheets into quarters. Cut a small triangle out of each quarter and shape into cups. Pree pastry into the muffin holes and trim excess from around the tops.
Fill with lamb mixture.
Brush edges with water and to with pastry rounds cut to fit the tops of the pies from the remaining pastry sheets. Press edges to seal. Brush tops with eggs and press in rosemary sprigs.
Bake for 30 minutes or until golden. Cool for 5 minutes and run a knife around pie edges to loosen. Remove from pan and serve.
I hope everyone enjoyed their holiday for Anzac Day, but remember to spare a thought for those who have lost their lives serving for Australia. They shall grow not old, as we that are left grow old. Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.