Favourite Recipes
- Thread starter crackaton
- Start date
dreilly
gday, wheres the cheese.
- Joined
- 7 May 2006
- Posts
- 62
- Reactions
- 0
Re: Favorite Recipes
Hot and spicy beef noodle soup.
1Kg Gravy beef diced into 1" cubes
1 Can of pineapple rings (diced)
2 teaspoons paprika
1/2 teaspoon cayene powder (kung POW!!!)
4 Star Anise (get it in the herb section)
6-8 red chillies
Lemon grass
4 decent sized carrots, chopped semi thick in circles.
Fresh coriander
black pepper
salt
Bay leaf
small knob of fresh ginger, peeled and grated
2 large onions, diced finely
2 tablespoons fish sauce
2.5L GOOD beef stock (powdered is ok)
1 packet of large flat rice noodles
Lemon wedges.
Bean sprouts
Fresh basil leaves.
This goes best in a slow cooker, i picked up a 5Litre for $30, best money i ever spent.
Throw everything (except rice noodles) in the pot with the stock and cook for a minimum of 6 hours (8 is best) on the slowest setting of the slow cooker. Serve by spooning the brew over a deep bowl with the rice noodles in the bottom. Make sure you boil the rice noodles prior to serving of course. Garnish with bean sprouts and chilli, and lemon wedge on the side. Add some fresh basil leaves to each bowl
You can do this without the slow cooker, just do the same and simmer for 4-5 hours and let stand on no heat for another 2-3 hours.
This is my take on vietnamese pho, the chicks love it and it never ceases to impress.. you can get all these ingredients from any supermarket and it costs about $15 to make enough to feed around 5 people.
Hot and spicy beef noodle soup.
1Kg Gravy beef diced into 1" cubes
1 Can of pineapple rings (diced)
2 teaspoons paprika
1/2 teaspoon cayene powder (kung POW!!!)
4 Star Anise (get it in the herb section)
6-8 red chillies
Lemon grass
4 decent sized carrots, chopped semi thick in circles.
Fresh coriander
black pepper
salt
Bay leaf
small knob of fresh ginger, peeled and grated
2 large onions, diced finely
2 tablespoons fish sauce
2.5L GOOD beef stock (powdered is ok)
1 packet of large flat rice noodles
Lemon wedges.
Bean sprouts
Fresh basil leaves.
This goes best in a slow cooker, i picked up a 5Litre for $30, best money i ever spent.
Throw everything (except rice noodles) in the pot with the stock and cook for a minimum of 6 hours (8 is best) on the slowest setting of the slow cooker. Serve by spooning the brew over a deep bowl with the rice noodles in the bottom. Make sure you boil the rice noodles prior to serving of course. Garnish with bean sprouts and chilli, and lemon wedge on the side. Add some fresh basil leaves to each bowl
You can do this without the slow cooker, just do the same and simmer for 4-5 hours and let stand on no heat for another 2-3 hours.
This is my take on vietnamese pho, the chicks love it and it never ceases to impress.. you can get all these ingredients from any supermarket and it costs about $15 to make enough to feed around 5 people.
Re: Favorite Recipes
Hot Cobb Dip
Cut the top off a cobb loaf.
Scoop out chunks of bread to hollow it out.
Put all on a flat tray and bake at 180*C for 10-15 minutes to crispen.
250g cream cheese at room temp (Homebrand is the same as Philly and half the price)
250g frozen chopped spinach, thawed
1 pkt spring veg soup mix
Blend the above until smooth. (In an electric blender)
Nuke to heat (in microwave)
Pour into warm cobb using bread chunks and tear the 'lid' as dippers.
* You can also serve with triangle shaped crudites of carrots and celery.
* I make the filling the day ahead which allows the soup mix to soften and permeate flavour.
Irresistible! Has the 'wow' factor! Bon appetite!
Hot Cobb Dip
Cut the top off a cobb loaf.
Scoop out chunks of bread to hollow it out.
Put all on a flat tray and bake at 180*C for 10-15 minutes to crispen.
250g cream cheese at room temp (Homebrand is the same as Philly and half the price)
250g frozen chopped spinach, thawed
1 pkt spring veg soup mix
Blend the above until smooth. (In an electric blender)
Nuke to heat (in microwave)
Pour into warm cobb using bread chunks and tear the 'lid' as dippers.
* You can also serve with triangle shaped crudites of carrots and celery.
* I make the filling the day ahead which allows the soup mix to soften and permeate flavour.
Irresistible! Has the 'wow' factor! Bon appetite!
- Joined
- 28 May 2006
- Posts
- 9,985
- Reactions
- 2
Re: Favorite Recipes
Chocolate Moose
take one block of chocolate
take one moose ...
Muppet Show - Swedish Chef - making chocolat moose
Chocolate Moose
take one block of chocolate
take one moose ...
Muppet Show - Swedish Chef - making chocolat moose
doctorj
Hatchet Moderator
- Joined
- 3 January 2005
- Posts
- 3,271
- Reactions
- 8
Re: Favorite Recipes
If anyone has a good recipie for a Chicken & Pork Adobo, I'd be very grateful. Love it, but the recipies I've found so far just don't nail it... maybe it's me...
If anyone has a good recipie for a Chicken & Pork Adobo, I'd be very grateful. Love it, but the recipies I've found so far just don't nail it... maybe it's me...
Re: Favorite Recipes
There's lots of good, simple recipes on the Ready, steady, cook website. http://www.readysteadycook.ten.com.au/recipe_database.asp
For those of you who are batchelors or learning to cook for yourselves, it's a good show for learning simple but effective tips to impress others. Channel 10, 2pm weekdays for those interested. All the meals are prepared in less than 20 mins.
cheers
Mouse
There's lots of good, simple recipes on the Ready, steady, cook website. http://www.readysteadycook.ten.com.au/recipe_database.asp
For those of you who are batchelors or learning to cook for yourselves, it's a good show for learning simple but effective tips to impress others. Channel 10, 2pm weekdays for those interested. All the meals are prepared in less than 20 mins.
cheers
Mouse
Julia
In Memoriam
- Joined
- 10 May 2005
- Posts
- 16,986
- Reactions
- 1,973
Re: Favorite Recipes
I like this show too and, yes, they do some great food. But, Mouse, do you really reckon they actually do prepare all those dishes in just 20 minutes?
I always think there must be a fair bit of editing of what really happens.
The dishes are mostly too complex to really happen in the time we see them created. Not that it matters - it's good humoured and engaging.
I like this show too and, yes, they do some great food. But, Mouse, do you really reckon they actually do prepare all those dishes in just 20 minutes?
I always think there must be a fair bit of editing of what really happens.
The dishes are mostly too complex to really happen in the time we see them created. Not that it matters - it's good humoured and engaging.
- Joined
- 12 June 2007
- Posts
- 58
- Reactions
- 0
Re: Favorite Recipes
Steak with green sauce.
1x your fav steak...mine is sirlion
handful of parsley
handful of chives
juice and zest of about half a lemon
dash of tabaco
good extra virgin olive oil
garlic 1/2 -1 clove
instruction:
Sauce.
1. Finely chop your parsley and chives
2. Mince garlic, add to the mix
3. Add lemon zest and juice
4. Add tabasco
5. Mix in olive oil to loosen the paste till it becomes a sauce like consistency.
Sauce done.
The steak.
1. Let the steak warm up to room temperature as you are preparing the sauce.
2. Season the steak well with salt and pepper.(remember the sauce have no salt and pepper)
3. Grill to desired doneness. Note: Dont play with the meat, turn it once only. Twice max. Rest the meat for about 40% of cooking time.
Add the meat juice from resting into the green sauce after resting.
Serve by topping plenty of the green sauce on the steak.
Enjoy.
Steak with green sauce.
1x your fav steak...mine is sirlion
handful of parsley
handful of chives
juice and zest of about half a lemon
dash of tabaco
good extra virgin olive oil
garlic 1/2 -1 clove
instruction:
Sauce.
1. Finely chop your parsley and chives
2. Mince garlic, add to the mix
3. Add lemon zest and juice
4. Add tabasco
5. Mix in olive oil to loosen the paste till it becomes a sauce like consistency.
Sauce done.
The steak.
1. Let the steak warm up to room temperature as you are preparing the sauce.
2. Season the steak well with salt and pepper.(remember the sauce have no salt and pepper)
3. Grill to desired doneness. Note: Dont play with the meat, turn it once only. Twice max. Rest the meat for about 40% of cooking time.
Add the meat juice from resting into the green sauce after resting.
Serve by topping plenty of the green sauce on the steak.
Enjoy.
Re: Favorite Recipes
Hey Julia,
What! You mean it's on tv and it's not real???
Seriously, I've made a few of the dishes and when you take into account that they are only cooking for one, and they can cut & dice food in a lot less time than I can, I do think that it's not highly editted. Although, I would be suprised if all the food is cooked properly!
cheers
Mouse
Hey Julia,
What! You mean it's on tv and it's not real???
Seriously, I've made a few of the dishes and when you take into account that they are only cooking for one, and they can cut & dice food in a lot less time than I can, I do think that it's not highly editted. Although, I would be suprised if all the food is cooked properly!
cheers
Mouse
Julia
In Memoriam
- Joined
- 10 May 2005
- Posts
- 16,986
- Reactions
- 1,973
Re: Favorite Recipes
I could no more create four full dishes in 20 minutes than run a 3 minute mile!
Cheers
Julia
Ah, but Mouse, you are probably a supa-chef!Hey Julia,
What! You mean it's on tv and it's not real???
Seriously, I've made a few of the dishes and when you take into account that they are only cooking for one, and they can cut & dice food in a lot less time than I can, I do think that it's not highly editted. Although, I would be suprised if all the food is cooked properly!
cheers
Mouse
I could no more create four full dishes in 20 minutes than run a 3 minute mile!
Cheers
Julia
- Joined
- 14 March 2006
- Posts
- 3,630
- Reactions
- 5
Favourite Recipe Thread
I thought I would add a recipe thread to the forum.
If one already exists, could one of the mods please merge this.
In these tough economic times many are tightening the belt.
Also for those out there with a busy missus that tells you she "doesn't
know how to cook". Don't respond by saying "I don't know how to hunt".
What better way than to cook at home.
Anyway, so here goes.
I whip this up sometimes.
Gumby's Jambalaya
Preparing the Ingredients
1 tbs of olive oil
1 medium - large onion
3 or 4 stalks of celery
2 green capsicums
3 or 4 andouille sausages
1/2 a cold roast chook or 400 grams of chicken breast.
2 tins of canned tomatoes or 4 medium sized tomatoes
(200grams of venison, crayfish, shrimp, croc or roo is optional)
2 cups of rice
1 or 2 small red chilies (optional)
1 cup of water
Instructions
Finely chop the onion.
Dice the celery, green capsicum and tomatoes.
Cut the andouille sausages to about the size of a 10 cent piece but as thick as 3 $2 dollar coins wrapped together.
Slice the chicken or other optional meats into pieces about 2 inches long and and 1/2 inch wide.
Finely dice the red chilies. Keep the seeds for later if you want a more spicy jambalaya.
How to cook
1. Cook 2 cups of rice. If you have a rice cooker great, just keep the rice warm and add it to the mix at the very end.
2. On medium heat, add the olive oil in a large pot.Fry the onion until golden brown. (Note: You can also use a "slow-cooker" or a "crock-pot" to heat and cook the onion, to really capture the flavour of all ingredients.)
3. Add the andouille and cook it until both sides of the sausage pieces are sealed. Stirring constantly you should notice a kind of caramelized texture within the pot, once the sausage is cooked. (Should take about 8-10 minutes.)
You should also add the chook and any other meats once the sausage is cooked. I usually add it after cooking the sausage for 5 minutes.
4. Lower the heat adding both the celery and capsicum. Again stirring constantly until you notice a change in the texture of both vegetables. (6 minutes) Also, add the diced chilies at this point. And seeds for more zap.
5. Lower the heat just above a simmer and add chopped or tinned tomatoes. Stir them thoroughly into the mix. (5 minutes.)
6. Add the cooked rice and 1 cup of water into the slow cooker. If there is a lack of moisture on the surface level, then add another half cup of water.
7. Put the lid on the pot and walk away for (2 hours). Usually you should just check and give it a good stir every (10 minutes.)
Usually the longer it cooks, the better the taste.
Should serve 4 to 6
I thought I would add a recipe thread to the forum.
If one already exists, could one of the mods please merge this.
In these tough economic times many are tightening the belt.
Also for those out there with a busy missus that tells you she "doesn't
know how to cook". Don't respond by saying "I don't know how to hunt".
What better way than to cook at home.
Anyway, so here goes.
I whip this up sometimes.
Gumby's Jambalaya
Preparing the Ingredients
1 tbs of olive oil
1 medium - large onion
3 or 4 stalks of celery
2 green capsicums
3 or 4 andouille sausages
1/2 a cold roast chook or 400 grams of chicken breast.
2 tins of canned tomatoes or 4 medium sized tomatoes
(200grams of venison, crayfish, shrimp, croc or roo is optional)
2 cups of rice
1 or 2 small red chilies (optional)
1 cup of water
Instructions
Finely chop the onion.
Dice the celery, green capsicum and tomatoes.
Cut the andouille sausages to about the size of a 10 cent piece but as thick as 3 $2 dollar coins wrapped together.
Slice the chicken or other optional meats into pieces about 2 inches long and and 1/2 inch wide.
Finely dice the red chilies. Keep the seeds for later if you want a more spicy jambalaya.
How to cook
1. Cook 2 cups of rice. If you have a rice cooker great, just keep the rice warm and add it to the mix at the very end.
2. On medium heat, add the olive oil in a large pot.Fry the onion until golden brown. (Note: You can also use a "slow-cooker" or a "crock-pot" to heat and cook the onion, to really capture the flavour of all ingredients.)
3. Add the andouille and cook it until both sides of the sausage pieces are sealed. Stirring constantly you should notice a kind of caramelized texture within the pot, once the sausage is cooked. (Should take about 8-10 minutes.)
You should also add the chook and any other meats once the sausage is cooked. I usually add it after cooking the sausage for 5 minutes.
4. Lower the heat adding both the celery and capsicum. Again stirring constantly until you notice a change in the texture of both vegetables. (6 minutes) Also, add the diced chilies at this point. And seeds for more zap.
5. Lower the heat just above a simmer and add chopped or tinned tomatoes. Stir them thoroughly into the mix. (5 minutes.)
6. Add the cooked rice and 1 cup of water into the slow cooker. If there is a lack of moisture on the surface level, then add another half cup of water.
7. Put the lid on the pot and walk away for (2 hours). Usually you should just check and give it a good stir every (10 minutes.)
Usually the longer it cooks, the better the taste.
Should serve 4 to 6
Krusty the Klown
Embittered Komedy Legend
- Joined
- 27 May 2009
- Posts
- 555
- Reactions
- 0
Re: Favourite Recipe Thread
You can't beat Krustybrand Imitation Gruel !!! Just add water and serve!!!
You can't beat Krustybrand Imitation Gruel !!! Just add water and serve!!!
Sean K
Moderator
- Joined
- 21 April 2006
- Posts
- 22,407
- Reactions
- 11,804
Re: Favourite Recipe Thread
I love any sort of risotto.
It's all in the addition of the stock...
Ingredients:
1 cup aborio rice
4 ish cups chicken stock
1 cup white wine
Large onion
Bit of butter
Olive oil
Parmesan cheese
And, any ingredients you want to add in.
For eg:
Chicken and mushrooms, or
Prawns and calamari, or
Roast pumpkin, basil and pine nuts... etc etc
Firstly, cut everything up and have stock simmering in a small pot.
In a large pot:
Add some oilve oil and a little butter.
Add oinion and cook till soft.
Add rice and stir in till covered in a little oil.
Add cup of wine and stir in.
Continue to stir until wine is absorbed into the rice.
Start adding stock 1/2 cup at a time.
Continue to stir till stock is absorbed, then add a little more.
Add in about 1/3 the stock and then add your ingredients.
Stir in slowly.
Keep adding half cup of stock after it's absorbed.
When the stock is gone, it should be ready, but taste to make sure it's soft and yummy. If ithe rice is still a little hard, add more stock, until the rice is properly cooked.
Once cooked, add in a little bit of parmasen cheese and a little butter. Stir in, then put the lid on the pot and let it sit for about 2-3 minutes. This makes it extra yum.
Then, it should be finished!
Yum yum!
I love any sort of risotto.
It's all in the addition of the stock...
Ingredients:
1 cup aborio rice
4 ish cups chicken stock
1 cup white wine
Large onion
Bit of butter
Olive oil
Parmesan cheese
And, any ingredients you want to add in.
For eg:
Chicken and mushrooms, or
Prawns and calamari, or
Roast pumpkin, basil and pine nuts... etc etc
Firstly, cut everything up and have stock simmering in a small pot.
In a large pot:
Add some oilve oil and a little butter.
Add oinion and cook till soft.
Add rice and stir in till covered in a little oil.
Add cup of wine and stir in.
Continue to stir until wine is absorbed into the rice.
Start adding stock 1/2 cup at a time.
Continue to stir till stock is absorbed, then add a little more.
Add in about 1/3 the stock and then add your ingredients.
Stir in slowly.
Keep adding half cup of stock after it's absorbed.
When the stock is gone, it should be ready, but taste to make sure it's soft and yummy. If ithe rice is still a little hard, add more stock, until the rice is properly cooked.
Once cooked, add in a little bit of parmasen cheese and a little butter. Stir in, then put the lid on the pot and let it sit for about 2-3 minutes. This makes it extra yum.
Then, it should be finished!
Yum yum!
Krusty the Klown
Embittered Komedy Legend
- Joined
- 27 May 2009
- Posts
- 555
- Reactions
- 0
Re: Favourite Recipe Thread
Actually, if anyone knows a recipe for a good spare rib sauce, I'm interested.
I've tried to make my own with no success.
Actually, if anyone knows a recipe for a good spare rib sauce, I'm interested.
I've tried to make my own with no success.
Re: Favorite Recipes
I have eaten in most of the best restaurants in Melbourne over 15 years and nothing I have eaten there tastes as good as my own cooking.....not been out as much in the past 5 years...better to eat at home....
except for some good Japanese and Vietnam dishes
most of my cooking is exactly how my mother cooked it...but I note most of those recipes are featured in the Womens Weekly Cook book series...some of my favourite recipes are.....
Oysters kilpatrick
a Seafood medley ...lobster, prawns, crabs, and bugs....with a choice of garden salad with italian or french dressing and small dinner rolls
T Bone or Rump steak..with a mix of 50% worcestershire and tomatoe sauce, with smashed potatoes and a salad...the emphasis is on the flavour of the steak, so nothing else to overpower it
whole lobster with absolutley nothing to camouflage or change the flavour...they must be mature lobsters and not the undersize babies you see at the supermarkets...no flavour there..similar to the imported prawns
Chicken and Sweet corn soup
Roast Turkey with traditional roast vegetables..with cranberry and apple sauce
Pork chops with apple sauce
Potatoe salad with home made mayonaise
Caesar salad
Tiramisu (never tasted one as good as mine)
Trifle ( ditto to above)
Banana fritters with fruit yoghurt drizzled over the top
Watermelon with stewed apple, with cream and icecream
Golden Syrup dumplings with icecream
scones with jam and cream
cream puffs
cassata...home made with grande marnier and dried fruit
I use worcestershire sauce, tabasco sauce and horseradish for that extra bite
home made mayonaise is the condensed milk, with mustard, and vinegar...
and try the mazzetti..wine vinegar dressing with this one...
heavenly over any salad including coleslaw
ps Mr Burns...still do not have my appetite back
I have eaten in most of the best restaurants in Melbourne over 15 years and nothing I have eaten there tastes as good as my own cooking.....not been out as much in the past 5 years...better to eat at home....
except for some good Japanese and Vietnam dishes
most of my cooking is exactly how my mother cooked it...but I note most of those recipes are featured in the Womens Weekly Cook book series...some of my favourite recipes are.....
Oysters kilpatrick
a Seafood medley ...lobster, prawns, crabs, and bugs....with a choice of garden salad with italian or french dressing and small dinner rolls
T Bone or Rump steak..with a mix of 50% worcestershire and tomatoe sauce, with smashed potatoes and a salad...the emphasis is on the flavour of the steak, so nothing else to overpower it
whole lobster with absolutley nothing to camouflage or change the flavour...they must be mature lobsters and not the undersize babies you see at the supermarkets...no flavour there..similar to the imported prawns
Chicken and Sweet corn soup
Roast Turkey with traditional roast vegetables..with cranberry and apple sauce
Pork chops with apple sauce
Potatoe salad with home made mayonaise
Caesar salad
Tiramisu (never tasted one as good as mine)
Trifle ( ditto to above)
Banana fritters with fruit yoghurt drizzled over the top
Watermelon with stewed apple, with cream and icecream
Golden Syrup dumplings with icecream
scones with jam and cream
cream puffs
cassata...home made with grande marnier and dried fruit
I use worcestershire sauce, tabasco sauce and horseradish for that extra bite
home made mayonaise is the condensed milk, with mustard, and vinegar...
and try the mazzetti..wine vinegar dressing with this one...
heavenly over any salad including coleslaw
ps Mr Burns...still do not have my appetite back
- Joined
- 27 February 2008
- Posts
- 4,670
- Reactions
- 10
Re: Favorite Recipes
baked beans ( the ones with them lil hotdog looking things in it ) fried runny eggs , lil bit of cheese , all on toast with a bucket full of pepper
amen
baked beans ( the ones with them lil hotdog looking things in it ) fried runny eggs , lil bit of cheese , all on toast with a bucket full of pepper
amen
Re: Favorite Recipes
by sauce, I assume you mean marinade. if so, try this one...
Assume that you know the rest of process re cooking
by sauce, I assume you mean marinade. if so, try this one...
- 125ml (1/2 cup) honey
- 80ml (1/3 cup) tomato sauce
- 60ml (1/4 cup) soy sauce
- 2 tbs hoisin sauce
- 3 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 1 tbs olive oil
Assume that you know the rest of process re cooking
Re: Favorite Recipes
sounds nice...
I have tried to make a simple Japanese dipping sauce....and the japanese salad with the sweet lemon slices
ps...gone crazy with recipes for the dipping sauces...to make it like my favourite restaurant...about 15 bottles of various sauces etc to mix...but I still cannot match it...
just have to settle for an alternative....the safeway homebrand...sweet chili sauce or italian dressing...and play with those flavours.. adding other sauces , vinegar, lemon juice...etc
mix them with yoghurt...
add condensed milk to the chilli or italian sauce makes an interesting dressing
lettuce leaves in a bowl with a good dipping sauce....great for a snack without the calories
sounds nice...
I have tried to make a simple Japanese dipping sauce....and the japanese salad with the sweet lemon slices
ps...gone crazy with recipes for the dipping sauces...to make it like my favourite restaurant...about 15 bottles of various sauces etc to mix...but I still cannot match it...
just have to settle for an alternative....the safeway homebrand...sweet chili sauce or italian dressing...and play with those flavours.. adding other sauces , vinegar, lemon juice...etc
mix them with yoghurt...
add condensed milk to the chilli or italian sauce makes an interesting dressing
lettuce leaves in a bowl with a good dipping sauce....great for a snack without the calories
Krusty the Klown
Embittered Komedy Legend
- Joined
- 27 May 2009
- Posts
- 555
- Reactions
- 0
Re: Favorite Recipes
Honey!!! Now that sounds interesting.....that may be the missing ingredient.
Thanks, I'll give it a try.
I'll post back with the results.
Cheers
by sauce, I assume you mean marinade. if so, try this one...
Combine the above, pour over ribs and let sit for at least 1/2 day if not all day.
- 125ml (1/2 cup) honey
- 80ml (1/3 cup) tomato sauce
- 60ml (1/4 cup) soy sauce
- 2 tbs hoisin sauce
- 3 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 1 tbs olive oil
Assume that you know the rest of process re cooking
Honey!!! Now that sounds interesting.....that may be the missing ingredient.
Thanks, I'll give it a try.
I'll post back with the results.
Cheers
- Joined
- 29 June 2007
- Posts
- 467
- Reactions
- 0
Re: Favorite Recipes
Kangaroo fillet with Mountain Pepper
I suppose this is a kind of native pepper steak alternative. Mountain pepper
is an aromatic peppery berry from the native Tasmannia lanceolata tree.
I sourced mine from a local family producing native spices and jams.
http://www.playingwithfire.com.au/
They have a kangaroo fillet recipe on their website which I borrowed from
to come up with this version.
Marinate the kangaroo fillet overnight in Macadamia oil, chopped garlic
and crushed Mountain Pepper berries.
Pre heat oven to 220deg. C
After marinating, scrape the pepper and garlic from the fillet and
reserve these, along with the macadamia oil. Sear the fillet in a hot skillet
for 30 sec on each side. Cook in the oven (heated lid on, or alfoil) for
6 minutes (more or less, depending on size of fillet and how rare you like it).
Remove and let rest in a warm place before serving.
Place the marinade ingredients in a pan along with some chopped red shallot
and sweat on a moderate heat until the shallots are transparent. Add a splash
of sherry, beef stock, and a little soy sauce and reduce. Season with salt and add a little arrowroot to thicken the sauce.
I served this with some steamed baby spinach leaves, (seasoned and dressed with a dash of lemon juice and Macadamia oil) and a mashed potato substitue made from pureed cauliflower (puree cooked cauli with salt, white pepper and a little olive oil or macadamia oil).
Kangaroo fillet with Mountain Pepper
I suppose this is a kind of native pepper steak alternative. Mountain pepper
is an aromatic peppery berry from the native Tasmannia lanceolata tree.
I sourced mine from a local family producing native spices and jams.
http://www.playingwithfire.com.au/
They have a kangaroo fillet recipe on their website which I borrowed from
to come up with this version.
Marinate the kangaroo fillet overnight in Macadamia oil, chopped garlic
and crushed Mountain Pepper berries.
Pre heat oven to 220deg. C
After marinating, scrape the pepper and garlic from the fillet and
reserve these, along with the macadamia oil. Sear the fillet in a hot skillet
for 30 sec on each side. Cook in the oven (heated lid on, or alfoil) for
6 minutes (more or less, depending on size of fillet and how rare you like it).
Remove and let rest in a warm place before serving.
Place the marinade ingredients in a pan along with some chopped red shallot
and sweat on a moderate heat until the shallots are transparent. Add a splash
of sherry, beef stock, and a little soy sauce and reduce. Season with salt and add a little arrowroot to thicken the sauce.
I served this with some steamed baby spinach leaves, (seasoned and dressed with a dash of lemon juice and Macadamia oil) and a mashed potato substitue made from pureed cauliflower (puree cooked cauli with salt, white pepper and a little olive oil or macadamia oil).