David Hare-Scott wrote:
The world knows that in Australia kangaroos hop down every street and that
they are a staple of the diet here.
My education was made complete when this gem was pointed out in another
forum
http://www.walkabout.eu.com/061.html
Here are some additional Aussie treats:
http://fooddownunder.com/cgi-bin/sea...start=0&page=0
http://fooddownunder.com/
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Parrot (Parakeet) Pie
http://fooddownunder.com/cgi-bin/recipe.cgi?r=185778
Ingredients :
12 x parakeets *
4 x rashers of bacon 3
3 x hard-boiled eggs
1/2 tsp finely chopped parsley
1/4 tsp dried parsley
finely grated lemon peel
salt & pepper
puff paste
flour
Method :
* * Parakeets are a small, long-tailed tropical parrot. Method:
Prepare the birds, and truss them like a quail or any other small bird.
Line a pie-dish with the beef, over it place 6 of the paraquets,
intersperse slices of egg, parsley and lemon-rind, dredge lightly with
flour, and season with salt and pepper. Cover with the bacon cut into
strips, lay the rest of the birds on the top, intersperse slices of
egg, season with salt and pepper, and sprinkle with parsley and
lemon-rind as before; three-quarter fill the dish with cold water,
cover with puff-paste, and bake in a quick oven.
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Aussie Kangaroo Pie
http://fooddownunder.com/cgi-bin/recipe.cgi?r=12353
Ingredients :
500 gm Kangaroo topside, minced
1 x Onion
1 cup Stock, meat
1 cup Peas, frozen
1/2 cup Sauce, tomato
1 pch Nutmeg
Salt
Pepper
2 tbl Flour
Water
375 gm Pastry, shortcrust, thawed.
1 x Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish
Method :
* Saute the mince and onion in a frying pan until brown. Add the
meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer
for 10 minutes. Stir in blended flour and thicken mixture. Allow to
cool.
* Lightly grease a 23cm deep pie dish and line with shortcrust
pastry. Moisten the edges with water and spoon in the cold meat
mixture. Top the pie with puff pastry, pressing down gently to seal the
edges together.
* Trim and pinch the edges, brush pastry top with lightly beaten
egg and make a small slash in the centre of the pastry.
* Bake at 230 degrees C for 10 minutes, then reduce heat to 180
degreesC and bake a further 30 minutes. Garnish with tomato sauce or
Bush Tomato Chutney/Relish.
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Barbecued Emu, Ostrich or Kangaroo Fillet
http://fooddownunder.com/cgi-bin/recipe.cgi?r=19840
Ingredients :
1 kg Fillet steaks
1 cup Red wine
2 tbl Olive oil
1 tbl Balsamic vinegar
1 tbl Dijon mustard
1 tbl Tomato paste
1 cl Garlic, crushed
2 tsp Soft brown sugar
Method :
* Combine wine, oil, vinegar, tomato paste, mustard, garlic and
sugar in bowl, combine well.
* Place in dish with meat to marinate for 2 hours, turning
occasionally.
* Drain meat. Reserve the marinade.
* Cook on barbecue until just browned, brushing with marinade.
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Crocodile Puff with Kaffir Lime Sauce
http://fooddownunder.com/cgi-bin/recipe.cgi?r=84167
Ingredients :
50 ml Oil
100 gm Onion, chopped
500 gm Crocodile meat, diced
500 gm Potato, cooked and diced
375 ml Curry sauce
1 kg Puff pastry
500 ml Kaffir lime butter sauce
egg wash
Method :
* 1. Season Crocodile with salt and pepper. Heat oil in a pan,
saute first diced onion and the Crocodile. Add cooked diced potato,
curry sauce and simmer for 5 min and allow to cool.
* 2. Roll out puff pastry to a rectangular shape to 3mm thickness
and cut two large diamond shapes, one bigger than the other. Place
Crocodile mixture in the centre of the smaller piece, brush the sides
with egg wash and cover with the other pastry piece .
* 3. Trim to the shape of a crocodile. Using the back of a knife
decorate and brush with egg wash. Cut two thin long strips of pastry
with a pastry roller and place on the back of the crocodile to look
like scales.
* 4. Allow to rest before baking in a moderate oven (180-200C) for
about 20 min. Serve with Kaffir lime butter(see below) sauce and
decorate with green colored Kaffir lime sauce.
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Rusty