This recipe was shared by my buddy Heather for an upcoming barbecue that I’m planning.
The story behind this cookbook is sad but heartwarming all at once. As Heather explains:
Saturday 7th February 2009, now known as Black Saturday, saw the state of Victoria devastated by uncontrollable bushfires. Many towns were wiped from the map, thousands of buildings were lost and 173 people perished.
The devastation of Marysville was almost total.
The township needed something that was theirs and theirs alone. So I created the “Cookbook for Marysville”. Almost 300 copies were printed and given to the residents of Marysville with a message of hope and of thanks to emergency personnel.
Many people wanted to buy the book. I commissioned a second print run and the book is now for sale at $30.00.
$10 from each and every book, will be returned back to the town through various community ventures. I shall publish updates on sales and where the money is going, along with recipes from the book, at the Marysville Cookbook blog.
This book is 165 pages, including 28 pages of photos of the old Marysville taken by residents both past and present.
This recipe is an ideal dessert for a BBQ:
60g of Butter
3 Tbspn of Brown Sugar
Grated Rind of 1 Orange
1 Tbspn Orange Liqueur (Optional)
¼ Cup of Orange Juice
Cut the outside skin and all the pith from the oranges and cut so the base will sit flat. Cut the oranges across into slices. Carefully put the whole oranges into individual foil squares which are large enough to enclose them. Mash the butter with the brown sugar and orange rind. Dot the top of the each orange with this. Fold the packets up but don’t seal the top yet. Mix the orange juice with liqueur and divide between the packets. Pinch to seal. Bake at normal heat over an indirect fire in a kettle barbeque for
15-20 minutes or in a moderate oven (180’C) for 15 minutes. Open carefully so as not to spill any juices.
Why not order a copy now at www.marysvillecookbook.com and help this community to rebuild?