Australian Recipes
4 Fish steaks
1/4 c Lime juice
2 tb Vegetable oil
1 ts Dijon mustard
2 ts Fresh ginger root -- grated
1/4 ts Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick
each. Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper
and enough freshly ground
black pepper to suit your taste.
2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times.
3. Have the grill prepared with white coals and brush the cooking grill with
the remaining one tablespoon oil.
4. Grill the fish, brushing several times with the marinade, until cooked
through and opaque in the center. Turn fish after about 4-5 minutes. Total
grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center
is opaque. Will take about 10 minutes total in broiler. Turn steaks after
5 minutes, and baste often with marinade.
Char-Grilled Kangaroo Kebabs
& Smoked Eggplant Puree
600 g Kangaroo fillet, trimmed and -cubed
2 ts Coriander seeds, roasted and -ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.
Roll the cubes of kangaroo meat in the ground coriander seed and black pepper,
coating lightly. Skewer meat and put on an oiled tray until ready to cook.
Grill the eggplants until skins are black and blistered. Cool slightly and
skin them while still warm. Squeeze out the bitter juices. Mash the flesh
with a large fork gradually adding the garlic, lemon juice, tahini, sea salt,
parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing
with oil to keep moist being careful not to toughen the meat. Spoon the eggplant
puree onto the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.
Kangaroo Escalopes with Spinach and Anchovy Butter
600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil
"Skippy" isn't something you make peanut sauce with in Oz. It's
an
Ozzie term for kangaroo... Naturally the first thing a non-Ozzie (and probably
more than one Ozzie) eater will ask about kangaroo is++"What does it
taste like?" This blurb from the accompanying article gives a hint. And
it don't taste like chicken...
"Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting
meat, it's texture and taste described as somewhere between venison and liver...To
eat kangaroo, you have to like game; you have to like offal and you have to
be a red meat eater...It's a very big, very strong-tasting meat."
Slice the kangaroo fillet into thin slices,
three per serve. Brush with olive oil and sprinkle lightly with black pepper.
Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly
boiling water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When cold, remove
leaves from water and squeeze out as much liquid as possible.
Refrigerate until ready to use.
Soften 100 g unsalted butter and blend in
food processor with the anchovies, lemon juice and a pinch of sea salt and
pepper until smooth.
Scrape out onto a piece of foil and form into a sausage shape. Refrigerate
until firm Heat a large, heavy-base, cast-iron fry pan or grill plate until
hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn
until the first side is properly sealed this does not take very long and don't
overcook. Remove meat and rest in a warm place until all the meat slices are
cooked.
In another pan, over medium heat, melt
the remaining butter, add the squeezed spinach and the salt and pepper, and
stir until the spinach is hot. Divide the spinach into four portions, spoon
onto the centre of the plate, top with three escalopes. Slice the anchovy
butter so it begins to melt over the hot meat. Serve immediately.
Makes 4 servings.
1 Tb Butter
1/2 cup Sugar
1 Egg
2 cup Flour, self-raising
1 c Pumpkin, cooked-(cold), mashed
1/8 t Salt
Grease a scone tray or baking tray. Cream together the butter and sugar until
light and fluffy. Add egg and beat well.
Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into
1-inch squares. Place close together on the scone tray and bake at 425 degrees
F. until well risen and golden on top (about 15 minutes).
Serve hot, with butter.
NOTES:
* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with `Fonz')
are a popular accompaniment to afternoon tea. They are often served with jam
and whipped cream. In this variation the scones are flavoured with pumpkin.
It is not a typical scone recipe.
Pumpkin scones can be eaten in place of bread with a meal. This recipe was
made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.
* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of species
Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita
pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair substitute.
Turkey and Rocket Salad with Macadamias
Turkey meat, which tends to be dry, benefits
particularly from this
macadamia dressing, but any roast poultry meat you have left over can be used
instead. Another soft lettuce can stand in for the rocket (arugula) if you
simply can't obtain the latter, but it won't provide the delicate, savoury
flavour. Macadamia oil can now be obtained in some supermarkets.
Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse stem ends
1 small, soft lettuce
Arrange the leaves on four plates.
Heat 250 g macadamia nuts in an ungreased container in the oven until they
smell appetizing, then set half aside and tip the other half into the bowl
of a food processor. Add: 2 garlic cloves, roughly chopped. With salt and
pepper process to a paste. With the food processor.running, slowly add 100
ml macadamia oil, then 50 ml white wine vinegar.
Slice or shred enough turkey for four people and gently loss it in the macadamia
salad.
Arrange the dressed turkey on the prepared plates, drizzle left-over dressing
over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped,
and finely chopped chives. Serve.
Makes 4 servings.