Categories
Lamb Native Foods

Lamb in Wattle Seed and Macadamia

Lamb in Wattle Seed and Macadamia
Ingredients
Instructions
  1. Length-wise, roll one half into the macadamia nuts and the other half into the Wattleseed
  2. Place the leg into a hot oven and cover with aluminum foil ensuring that the plasticized metal does not touch the food. Use a piece of baking paper, if necessary. Roast for 1 and a half hours at 200 degrees C and then remove the covering and roast until the nuts are just browned. Use a meat thermometer for accurate measurement of the doneness. Remove from the oven and allow to rest for 15 minutes before carving, remembering to remove the string.
  3. Place the mango puree, Mintbush marinade, butter, salt and pepper into a saucepan. Warm for a few minutes on a medium heat.
  4. Slice the lamb leg and fan on a plate over Lemon myrtle infused rice, Rainforest herb fettuccini or Alpine pepper polenta. Drizzle with the mango sauce and accompany with your favorite steamed greens or baked vegetables.

 

Categories
Game Native Foods

Kangaroo tacos

Kangaroo tacos
et's face it--most tacos you get in the west, they're nothing like the Mexican ones. For starters, Mexican tacos don't use minced beef or cheese or lettuce--the primary ingredients of the tacos we're familiar with. So it's not just the kangaroo component of this recipe that makes it inauthentic. Instead of using the usual beef in this recipe, I'm using kangaroo. The strong flavour of kangaroo makes for an interesting change. Too, you'll find they're much better than the usual 'gringo' tacos. Kangaroo mince can be had cheaply at most supermarkets. It's very low in fat--'98% fat free', proclaims the packaging--and, yeah, it's delicious. I've said this before, I think, but many people falsely believe kangaroo is tough and dry. It shouldn't be. With the mince, the trick is to marinate it and then cook it low and slow. So yes, these are tacos. A Mexican street food that's come to AussieCooking.com.au via the US and then Australia. Inauthentic they may be, but the family--kids in particular--is sure to enjoy them.
Ingredients
  • 400 g kangaroo mince
  • 10 hard taco shells
  • 2 limes, juiced
  • 2 cloves garlic, minced
  • 1 jar taco sauce or tomato salsa
  • ½ red onion, diced
  • ⅓ iceberg lettuce, shredded
  • 2 tbs whole allspice berries
  • 1 tbs whole coriander seeds
  • 1 tbs whole cumin seeds
  • 1 tbs whole white peppercorns
  • 1 tsp coarse chilli powder
  • 1 tsp sea salt
  • 1 tsp sweet paprika
  • oil
  • sliced fresh chilli, to garnish
Instructions
  1. Put the allspice, coriander, cumin and peppercorns in a small, non-stick frypan. Roast over a gentle heat, shaking the pan occasionally to move the spices around. You'll know they're finished roasting when they smell spectacular. Roasting spices isn't an exact science. Use your senses. Tip the spices into a mortar and grind with the chilli powder, sea salt and sweet paprika until you have a fine powder.
  2. Add 3 tbs of the spice mix and the lime juice to the kangaroo mince in a bowl. Combine thoroughly with your hands. Cover the bowl with cling film and refrigerate for a hour or two.
  3. Heat some oil in a large fry pan over a medium-low flame. Add the garlic and fry until it starts to soften, then add the seasoned mince. Stir and fry until cooked through.
  4. Meanwhile, heat the taco shells in the oven according to the instructions on the packaging.
  5. Don't overstuff the tacos. Add a little lettuce and onion, then add a bit of mince. Spoon taco sauce over the meat. Add chilli slices if using.
  6. Too, the seasoning mix I use. The quantities of spices I give will make for some leftover. Save it and use it for something else within the next few days.
Notes
If you like this recipe, visit my cooking blog for more. I have an ever-growing collection of recipes for meat, game, poultry and seafood, including some exclusively Australian things like kangaroo, emu and Morten Bay bugs.

 

Categories
Game Native Foods

Kangaroo Shepherds Pie

Kangaroo Shepherds Pie
Ingredients
  • 1 small onion, chopped
  • 3 garlic cloves, minced or chopped
  • 1 chili, chopped (leave the seeds if desired)
  • 1 medium carrot, chopped
  • 1 small capsicum, chopped
  • 3 bacon rashers, chopped
  • 500g kangaroo mince
  • 2 tbsn tomato paste
  • 2 tbsn worcestershire sauce
  • 2 bay leaves
  • 1 tbsn chopped oregano
  • ½ cup beef stock
  • 5 medium potatoes
  • 2 tbsn butter
  • dash of milk
  • handful of grated parmesan
  • paprika
Instructions
  1. Fry the onion, garlic and chili until soft. Add the bacon and mince and fry until just browned. Add the carrot and capsicum and cook until soft. Add the tomato paste, stock, sauce and herbs and simmer until most of the liquid has reduced. Pour into a pie dish and top with mashed potato then parmesan and a sprinkle of paprika.
  2. Cook for 20 minutes in a moderate oven.

 

Categories
Game Native Foods

Kangaroo pepper steak

Kangaroo pepper steak
Ingredients
  • 4 kangaroo steaks
  • ½ cup beef or veal stock (either home made or good quality store-bought stuff)
  • 1 tbs freshly crushed black peppercorns
  • 1 tbs freshly crushed green peppercorns
  • 1 tbs freshly crushed white peppercorns
  • 1 tbs sea salt
  • a shot of brandy (or cognac or cheap whisky)
  • olive oil
  • 5 tiny knobs of butter, softened
Instructions
  1. Rub a little olive oil into the surface of each steak, along with the salt and the cracked peppercorns. Retain any excess peppercorns--you can add them to the sauce at the end.
  2. Pre-heat the pan to medium high. Place the steaks in the pan and fry for 3-4 minutes a side, depending on their thickness and how long they've been out of the fridge. When you turn them, spoon a knob of butter over each one. Once the steaks are cooked, place them on a plate and leave in a warm place. Immediately add the excess peppercorns and the shot of brandy to the pan. Careful, here. If the pan's hot enough, the alcohol could flame up, setting your curtains and/or you on fire. Stir with a wooden spoon while the alcohol reduces. Once it has reduced, add the stock. Once that's reduced by at least half, add the final knob of butter and cut the heat. Stir the butter in and spoon the sauce over the steaks.
Notes
My blog, located at http://christaylorsrecipes.blogspot.com/, has an ever-growing collection of meat, game, poultry and seafood recipes. If you liked this recipe, be sure to check it out!

 

Categories
Game Native Foods

Kangaroo Chilli Burgers

Kangaroo Chilli Burgers
Ingredients
  • 300 grams kangaroo mince
  • 1 cup kidney beans
  • ¼ cup chopped spring onions
  • 2 chillies (or to taste), chopped finely
  • 1 large egg
  • 1 clove garlic minced or chopped finely
  • 1 tablespoon tomato paste
  • ½ teaspoon each of cumin and tumeric
  • ½ teaspoon rock salt
  • 1 teaspoon chopped fenugreek leaves (optional)
Instructions
  1. Place the kidney beans, chilli, garlic, spices and rock salt. You can also process this in a food processor minus the salt. I prefer the kidney beans to not be too minced.
  2. In a bowl mix the mince, bean mix, egg and tomato paste.
  3. Roll into patties (about 6 large) and leave in the fridge for an hour at least to set a bit.
  4. Fry on a barbeque or in a frying pan until well browned on each side and cooked through.

 

Categories
Game Native Foods

Kangaroo Chili

Kangaroo Chili
Ingredients
  • 1 tablespoon oil
  • 500 grams kangaroo mince
  • 1 small onion, diced
  • 2 cloves garlic, chopped or minced
  • Dried chili flakes to taste (1 - 3 teaspoons)
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Chili sauce to taste (I use one big tablespoon of a hot chili sauce)
  • 440 gram can of diced tomatoes
  • 440 gram can of kidney beans
  • ½ cup of water
  • salt to taste
Instructions
  1. Heat oil in a heavy based pan. Fry the onion and garlic until soft. Add the mince and fry for a couple of minutes. Add the dried chili and other spices and fry, stirring for another couple of minutes. Stir in the rest of the ingredients and let simmer for at least 30 minutes, stirring occasionally and adjusting taste if needed.
  2. Serve with rice.

 

Categories
Native Foods Pork

Illawarra Plum Spare Ribs

Illawarra Plum Spare Ribs
Ingredients
  • 2-3 pork spare ribs
  • 75ml Illawarra plum sauce
  • 40ml Rosella syrup
  • 50g Illawarra plums
  • 10g Ironbark honey
  • 40ml port wine
  • 10ml raspberry vinegar
  • 20g eggplant, zucchini & chilli chutney
  • Aussie ingredients avail here
Instructions
  1. In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war
  2. · De-glaze pan with the port wine and raspberry vinegar and reduce by half. Add the Illawarra plum sauce, rosella syrup and honey
  3. · Bring to the boil and add the whole Illawarra plums, simmer for approximately 5 minutes
  4. · Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs
  5. · Serve with a dollop of eggplant, zucchini and chilli chutney

 

Categories
Game Native Foods

Easy emu meatballs

Easy emu meatballs with a red wine dipping sauce
Ingredients
  • 1 kilogram emu sausages*
  • ¾ cup red wine
  • ¼ cup beef or veal stock (either home made or quality store-bought stuff)
  • 6 tbs unsalted butter, softened
  • 2 shallots, finely diced
  • 2 cloves garlic, crushed and minced
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • * Emu sausages can be ordered at good butchers and poultry stores. Alternatively, try fresh produce markets such as Queen Victoria Market and Paddy's Market.
Instructions
  1. Using a paring knife, slit sausages open and extract meat. Take a pinch of meat in your fingers and roll it into a ball. Season with salt and pepper, then repeat the process until you've used all the meat. Fry meatballs over a medium heat for 5-8 minutes or until cooked through.
  2. Meanwhile, heat a tablespoon of butter in a fry pan. When hot, add shallots and garlic. Stir until soft and then add the red wine and stock. When the red wine and stock mixture starts to boil, drop the temperature and allow to simmer for a good 15-20 minutes. The volume should reduce by half, if not more. When wine and stock have reduced, whisk in the remaining butter a tablespoon at a time. Season with salt and pepper and remove from heat.
Notes
If you like this recipe, check out my cooking blog at http://christaylorsrecipes.blogspot.com/. I have an ever-growing collection of recipes for meat, poultry, game and seafood.