| Recipes Continued |
| Baked Rabbit: Method: Prepare rabbit by removing the last one inch of the tailbone & the small brown sacks attached to it. If this is not done the rabbit will have a rancid tast. Soak rabbit in well salted water for at least an hour, then pat dry and stuff with the following seasoning. Seasoning: 1 cup fresh breadcrumbs, 1 finely chopped onion, 1 rasher of bacon chopped, 1/2 teaspoon of mixed herbs, salt and pepper to taste. Sew up the cavity with cotton, tie back legs to front legs so it is baked in a semicircular shape, place in covered roasting pan with two tablesppons of fat or cooking oil. Put in a moderate oven and cook for approx two hours, turn and baste twice during cooking. Serve with baked vegetables or mashed vegetables & gravy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tasmanian Scallops in White Sauce: Ingredients: 250 grams Tasmanian Scallops, 60 grams butter, 60 grams flour,1/2 litre of Milk Method: Clean scallops by removing any black vein along the side of the scallop, place in lightly salted water for approx 1 hour, remove and dry. Make white sauce by melting butter, remove from heat and add flour mixing with a wooden spoon, add half the milk mixing till smooth and put back on low heat, stir until sauce begins to thicken then add remainder of milk. Continue stirring until the sauce boils then add salt and pepper and scallops. Simmer for 5 minutes and remove from heat, if the scallops are cooked too long they will become tough so it's better to under cook them. Curried scallops are made the same but add curry powder to the sauce mixture before adding scallops. Serve on a bed of rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tasmanian Deviled Eggs: Ingredients: 6 large hard boiled eggs shelled, 1/4 cup of mayonnaise, 2 tablespoons of soy sauce, 3/4 teaspoon of very finely chopped fresh ginger, 3/4 teaspoon of garlic powder, 1 tablespoon minced green onion (optional). Method: Cut hard boiled eggs lenght wise in half, scoop out yolks into a medium bowl and mash yolks with a fork and add mayonnaise, ginger, garlic & soy sauce to the yolks mix wel. Divide this filling into egg halves then cover in plastic wrap and refrigerate. When ready to serve garnish with minced green onion. (great for a finger food at parties) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tasmanian Kangaroo Kebabs Ingredients: 16 ounces Kangaroo meat cut into 1 inch cubes, 1 onion coarsley chopped, 1/2 cup Sunflower oil, 1 cup rice wine, 1 cup Mango juice, 1/2 cup of thick coconut milk, A fresh salad to serve & crusty bread rolls Method: Combine onion,oil, rice wine, mango juice & coconut milk, add kangaroo pieces and coat thoroughly, cover and chill for 5 hours. Preheat grill to hot, using metal skewers pierce centers of each piece until full and cook for 5 minutes on each side or until juices run clean. Serve with the salad & bread ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Damper: Ingredients: 2 cups Self Raising flour, 1/ teaspoon salt, 2 teaspoons sugar, 1 teaspoon Bi carb soda, 1 tablespoon butter, 1 cup of milk or water. Method: Add dry ingredients together, rub in butter, add milk, mix well and knead to a soft dough. Place damper into a greased round or loaf tin and cook in a hot oven for 20 minutes. (the traditional way is to place in a heavy covered container or wrap in foil and cook over hot coals/campfire). Cut and serve with butter and Jam, honey or golden or maple syrup poured over. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ More added at a later date. If anyone has some good Tasmanian recipes please email me and I will try to add them for you. All recipes listed above are from my own cooking books, but where possible I will acknowledge sources. |
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