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24.01.2022 Kangaroo meatballs with bush tomato and wild herb salt Ingredients 1kg Kangaroo Mince... 1 egg 1 tsp Wild Herb Salt spice Outback Spirit brand 1 Tble sp Bush Tomato spice (order online from an Aboriginal company or supporters of, there are many such as Natif, Kakadu Plum Co, Taste Australia Bushfood Shop, Outback Spirit). 1 finely diced onion cup any Flavoured Oil (Chilli or Garlic or even Olive Oil to moisten and flavour mixture) Bread crumbs to coat if you wish(optional) Dipping Sauces Outback Spirit brand Method Add roo mince, egg, onion, spices and oil and mix all ingredients well. Shape into meatballs (coat in Breadcrumbs if you wish) Line a tray with baking paper and add some oil (again your flavoured oil onto sheet) and add meatballs Pop into oven and cook until golden brown around 30-40mins on 160 degrees (or you can cook in a pan on stove top until golden brown) Enjoy your meatballs either on their own or with dipping sauces Lemon myrtle, bush tomatoes, saltbush? They may be new to you but they've been a staple in Aboriginal cooking for years. Marissa Verma has made it her mission to educate people about WA's rich Noongar food culture- where knowledge from Elders is passed down and shared with locals and tourists alike. https://www.abc.net.au//kangaroo-meatballs-with-b/11138714

24.01.2022 Kangaroo sliders and quandong relish with native spinach Ingredients for sliders Half a kilogram of kangaroo mince Half of one spring onion... 1 egg 1/4 cup breadcrumbs Sea parsley (or parsley) Native basil (or other basil) Sea salt Native pepper bush leaf (or other pepper) Macadamia oil Quandong sauce ingredients 2 cups quandongs, halved 1 apple, peeled and diced 1 cup water One youlk or radish Salt bush Handful native spinach or spinach Sugar to sweeten (optional) Method: Place the kangaroo meat in a bowl and mix in the chopped spring onion, egg and breadcrumbs. Then add the parsley, basil, salt bush, salt and pepper. Mix together and form into patties. Heat a frying pan with the macadamia oil and add the meat patties. When cooked, set aside to rest for 20 minutes. While these are sizzling away, start making your sauce which should be sweet, salty and sour. Pop the diced apple into a saucepan, then add the quandongs and approximately one teaspoon each of thyme, lemon myrtle and salt. Finally for the sauce add the youlk or radish to provide a crunch, and the water. Let the sauce cook until the apple is starting to break down. If you are looking for a less chunky and smoother sauce you can blend the ingredients once cooked. When the sauce is done, place spinach leaves or native spinach on top and take the pan off the heat after five seconds. Serve the sauce alongside the sliders.

23.01.2022 Kangaroo tail soup Ingredients Braised roo tail 1kg kangaroo tail chopped into 2inch lengths... 1 onion chopped roughly 1 carrot roughly chopped 2 stalks celery roughly chopped 2 bay leaves 2 lemon myrtle leaves 5 native pepper leaves 3 sprigs fresh thyme 1 clove garlic 1 litre beef stock Soup 500ml stock created in the braising process with water added 1 teaspoon palm sugar 2 tablespoons tamarind water 1 clove garlic bruised 6 lemon myrtle leaves 6 shallots peeled whole 2 punnets cherry tomatoes 3 stalks lemon grass 1 small piece fresh galangal bruised To serve 4 Thai red chillies sliced 1/2 teaspoon dry chilli with seeds 1 teaspoon garlic chips 2 tablespoons fish sauce or soy sauce Coriander leaves 1 lime cut into wedges Salt to taste Method Braised roo tail To braise roo tail, brown roo tail in a frypan then add the onion, carrot and celery and the herbs and sauté for about five minutes or until well coloured. Add the litre of stock and cook for several hours until the meat is coming off the bone. Cool in stock and remove tail pieces and strip the meat from the bones; it should peel off easily if it has been cooked long enough. Strain stock and add to water to make up 500ml for the soup. Soup To make the soup, put all the soup ingredients into a pot and simmer for 10 minutes. Place garnishes and striped roo meat in serving bowls. Ladle over soup without straining. Serve with lime wedge

20.01.2022 Braised kangaroo tail, spiced quandong mash and saltbush salad Ingredients 5 kg kangaroo tail, chopped into large pieces Salt and freshly ground black pepper... 100 ml olive oil 2 bay leaves 3 sprigs thyme 10 garlic cloves 2 brown onions, chopped 2 carrots, chopped 1 stalk celery, chopped 600 ml red wine (I used a good Margaret River Shiraz) 1 litre chicken stock Bouquet garni 1 cinnamon stick 3 sprigs native pepper leaf 5 star anise 2 cm knob ginger, sliced 6 garlic cloves Spiced quandongs kg quandongs, halved and seeded 100 ml white wine 100 ml white vinegar 2 sprigs pepper berry leaves 150 g sugar Paris mash potatoes 1 kg Desiree potatoes, peeled and halved or quartered if large 150 g butter, at room temperature 200 ml pouring cream 125 ml milk Salt bush salad 50 g bush basil 50 g bush mint 50 g sea celery 100 g salt bush 50 g thinly sliced quandongs 75 ml extra virgin olive oil 25 ml lemon juice Instructions Preheat the oven to 100C. Season the kangaroo pieces well with salt and pepper. Heat a large heavy-based saucepan over high heat. Add the olive oil and when hot, cook the kangaroo in batches until golden all over. Return all the meat to the pan, add the herbs, garlic and vegetables. Pour in the wine and simmer until nearly evaporated. Wrap the bouquet garni ingredients in a piece of muslin, tie up to secure, then add to the pan with the stock. Cover and bake for 5 hours or until the meat is falling off the bone. Meanwhile, for the spiced quandongs, combine all the ingredients in a saucepan and bring to the boil over medium heat. Reduce the heat to low and simmer for 5-7 minutes or until tender but still holding their shape. Remove from the heat and set aside. For the mash, place the potatoes in a saucepan of cold lightly salted water and bring to the boil. Simmer until tender but not falling apart. Drain well. Pass the potatoes through a mouli or push through a fine sieve back into the pan. Add the butter, cream and milk and beat until smooth and creamy. Season to taste. For the saltbush salad, place the greens and quandongs in a bowl. Dress in the oil and lemon juice and season to taste. To serve, divide the mash between plates, top with the spiced quandongs and kangaroo tail. Ladle over some of the cooking juices and serve with the salad passed separately. https://www.sbs.com.au//braised-kangaroo-tail-spiced-quand

20.01.2022 Kangaroo fillet carpaccio, root vegetables, davidson plum, macadamia, native spice Ingredients Kangaroo fillet carpaccio... 300g kangaroo fillet 30g canola oil 2tbsp native spice rub Flake salt to season Salt baked celeriac 150g table salt 200g plain flour 150g egg whites 1x medium celeriac Carrot Puree 400g carrots - cut into large cubes, washed, skin on extra virgin olive oil table salt to season Davidson plum 300g Davidson plum 80g sugar Water to cover 5g agar agar Garnish 20g macadamia - shaved on a mandolin 60g macadamia butter 1x small celeriac - shaved and grilled 1tbsp Yakajirri spice mix Purslane Saltbush Method Cooking method: Grilling/BBQ Preheat oven to 180 deg C. 1.First make the salt baked celeriac, in a large mixing bowl combine egg whites, salt and flour until a dough ball forms. Roll out the dough until 1cm thick. Place the celeriac into the centre of the dough and wrap the celeriac, sealing in the sides. Bake in oven for 2 hours until cooked through. Allow to cool before cracking the shell. Cut away the outer skin, diced the remaining celeriac into bite sized pieces. Set aside. 2. For the Davidson plum gel, in a small saucepan place the plums and sugar, add enough water to cover. Bring to the boil, blend with an immersion blender and mixture through a fine strainer. Measure 400ml of liquid and add the agar. Bring to the boil again. Allow mixture to set in fridge. Once set, blend until smooth. Place into squeeze bottle and set aside. 3. Place carrots into a steamer and cook until soft. Blend in a mixer with some olive oil until it is a smooth puree, season with salt and set aside. 4. To prepare the kangaroo carpaccio, brush the kangaroo fillet with oil and coat with native spice rub and season with salt. On a preheated BBQ on high, seal the kangaroo until it is caramelised on all sides. Remove from heat and allow to rest. Carefully slice the fillet into fine slices. Set aside. 5. To plate the dish, begin by searing the salt baked celeriac and the shaved celeriac on the BBQ until coloured. Place a small amount of macadamia butter and carrot puree onto a plate. Top with the salt baked celeriac, carefully fold the slices of kangaroo and grilled celeriac around and on top of the salt baked celeriac. Squeeze small dots of Davidson plum gel. Finish garnishing the plate with herbs, shaved macadamia and Yakajirri spice. https://www.abc.net.au//kangaroo-fillet-carpaccio-/8897560

20.01.2022 Imagine this - konjac noodles with kangaroo burger! We made this come true! Try this extraordinary recipe and tell us if you like it! https://www.youtube.com/watch?v=M1EwAIefRW8

19.01.2022 Red wine-marinated kangaroo steak Ingredients 200g kangaroo steak... 1/2 glass of red wine 2 cloves of garlic 6 stalks of thyme Sea salt and black cracked pepper 1 bunch of baby broccolini 2 yellow squashes 1 lemon 200g butter 40ml olive oil 1 tablespoons pine nuts, roasted 8 sage leaves Method Cooking method: Grilling/BBQ Put your kangaroo steak in a small bowl. Add crushed cloves of garlic, thyme leaves stripped from stalk, sea salt, fresh cracked black pepper and red wine. Roll meat through the marinade and submerge in liquid for 2 hours minimum. This will enable the kangaroo to tenderise and give it a lovely colour and flavour. Lay a square sheet of aluminium foil on the bench, place 2 slices of lemon and then your broccolini in the centre of the foil. Place a knob of butter on top of the broccolini and season with sea salt and fresh cracked black pepper. Now wrap and seal foil tight like a parcel. Cut the squashes in half. Drizzle with olive oil and season with salt and fresh cracked black pepper. Make sure your barbecue is pre-heated, and is hot and clean, then add the drained kangaroo steak. Barbecue for 7 to 10 minutes or until cooked medium rare, turning once. While the kangaroo is cooking, cook your foil parcel of broccolini on a hot spot of the barbecue. This will steam the vegetable in the lemon and butter. Allow to cook for roughly 4 to 6 minutes on a medium to high heat. Cook the yellow squash flesh side down on a medium heat on the barbecue and cook until soft and juicy. Allow 3 to 5 minutes cooking time. Place a small knob of butter in a pot or pan and melt. Then add your pine nuts and cook on a medium heat until semi roasted and crunchy. Now add another knob of butter and turn the heat up to burn the butter this is called beurre noir, or "black butter" when the butter turns a browny golden colour. Add your sage leaves and cook until crispy in texture. Remove butter from heat to stop over cooking the sage and pine nuts. Let the kangaroo rest for 2 to 3 minutes before plating up with the vegetables and nuts, to allow the meat juices to settle and keep the meat moist and tender.

19.01.2022 Australia is one of the few countries that eat their coat of arms! Here’s our Kangaroo Burger recipe: https://youtu.be/vZ5guH67Xi0 If you haven’t tried Kangaroo before you need to because it has a beautiful rich flavour and is extremely healthy.

17.01.2022 Australia is one of the few countries that eat their coat of arms. Here's my Kangaroo Fillet recipe: https://youtu.be/7h_xVsFeBSQ If you haven’t tried Kangaroo before you need to because it has a beautiful rich flavor and is extremely healthy.

16.01.2022 Smoked kangaroo Ingredients 1 kangaroo loin 2 pinches of lemon myrtle... 2 pinches of dried bush tomato 1 tbsp kangaroo spice 2 pinches of salt 2 pinches of pepper 1 tbsp oil veal, red wine and port reduction (or similar, to use for base for the sauce) handful of blueberries handful of Australian blackberries 1 tbsp pepper berries orange, rind grated 2 pinches of thyme 4 rosemary leaves chips, to serve coleslaw, to serve Instructions Smoking time: 2 hours Preheat a smoker. Place kangaroo onto rack and cover with a lid. Smoke for 2 hours, until flavoured but not cooked. Combine lemon myrtle, bush tomato, kangaroo spice, salt, pepper and olive oil in a mixing bowl. Add smoked kangaroo to mixing bowl and turn to coat in marinade. Preheat a barbecue grill on high. Cook kangaroo for 1012 minutes, or until medium-rare. Rest for 56 minutes. Meanwhile, combine reduction, blueberries, black berries and pepper berries. Stir to combine. Add orange zest, thyme and rosemary. Stir to combine, then strain. Blend sauce to form a puree, but retain a little texture. Heat in a saucepan until simmering. Slice kangaroo across the grain. Top with sauce. Serve with chips and coleslaw. https://www.sbs.com.au/food/recipes/smoked-kangaroo

16.01.2022 Kangaroo Burgers with Beetroot Salsa Ingredients Burgers... 500g kangaroo mince 1/2 red onion, grated 1 clove garlic, crushed 1/2 cup fresh white breadcrumbs 1 egg, lightly beaten 1 tablespoon chopped lemon thyme salt and ground pepper, to taste olive oil for frying Beetroot Salsa 1 tablespoon virgin olive oil 1 tablespoon cider (or white wine) vinegar 1 tablespoon soft brown sugar 1 teaspoon Dijon mustard 1 teaspoon finely grated fresh ginger 1 cup coarsely grated or julienned fresh beetroot (about 2 medium beetroot) 1/2 granny smith apple, peeled and coarsely grated 1 tablespoon finely chopped red onion salt and ground black pepper, to taste To serve: toasted hamburger buns, lettuce or rocket leaves, sliced tomato and the beetroot salsa Method Cooking method: Grilling/BBQ Burgers Place the mince, onion, garlic, breadcrumbs, egg and lemon thyme in a bowl and season with salt and pepper. Using clean hands, mix ingredients well to combine. Cover and refrigerate for 1 hour or more to allow flavours to blend. Divide mixture equally into four or five burgers. Heat oil in a large frypan* and cook burgers on one side over medium heat for 3 minutes. Turn carefully and cook 2 minutes until medium rare. Leave burgers to stand for a few minutes before serving. *Burgers can also be barbecued. Prepare, shape, brush with olive oil and barbecue until cooked medium rare, then allow to rest before serving. Beetroot Salsa In a medium bowl whisk the oil, vinegar, sugar, mustard and ginger to combine. Add the beetroot, apple and onion and mix well to combine. Season with salt and pepper to taste. Salsa can be made a day ahead and stored in an airtight container in the refrigerator. To assemble Place lettuce or rocket and sliced tomato on toasted buns. Add a burger and top with a generous spoonful of beetroot salsa.

13.01.2022 Herb-crusted roo saddleHerb-crusted roo saddle Ingredients 2 kangaroo saddle fillets... 1 teaspoon bush tomatoes 3 tablespoons mountain or native pepper 2 tablespoons coriander seed 1/4 teaspoon ground lemon myrtle 1/2 teaspoon fennel seed 1.2 teaspoon Murray salt Olive oil

11.01.2022 Kangaroo, salsa verde and chilli sausage rolls Ingredients 445 g ready-made frozen sour cream shortcrust pastry, thawed 500 g kangaroo mince... cup fresh breadcrumbs 1 egg, lightly beaten sea salt and freshly ground black pepper 1 egg (extra), for glaze Salsa verde 2 tsp baby salted capers, rinsed 4 baby cornichons, chopped 1 anchovy fillets (optional) 1 clove garlic, crushed 1 long red chilli (optional), de-seeded 1 tsp Dijon mustard 1 tbsp each of chopped dill, basil, mint and parsley 1 tbsp lemon juice tsp finely grated lemon zest freshly ground black pepper Instructions Chilling time 30 minutes Preheat oven to 200C (180C fan-forced) and lightly grease baking trays and line with baking paper. To make the salsa verde, place all the ingredients in a food processor and process until smooth, then add the kangaroo mince, breadcrumbs, egg, salt and pepper, pulsing until well combined. Place pastry sheet on a lightly floured work surface and halve lengthways, to create two equal sized rectangles. Roll each rectangle widthways to approximately 18 cm x 25 cm. Evenly divide the kangaroo mixture in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure that the pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush what will be the seam with the egg glaze. Repeat with the other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be pretty tight and there should ideally be about a 1 cm overlap. Place sausage rolls on prepared baking tray (seam side down) and chill for at least 30 minutes. Cut each large sausage into eight small sausage rolls, snip the top three times with a pair of scissors and brush the outside pastry with the egg glaze. Evenly spread out the sausage rolls onto prepared baking trays. Place in preheated oven, cook for 25-30 minutes or until pastry is crisp and cooked through. Allow sausage rolls to cool slightly before serving. https://www.sbs.com.au//kangaroo-salsa-verde-and-chilli-sa

09.01.2022 Kangaroo Arancini For the Stew filling 500g kangaroo rump or loin diced 1 x brown onion... 3 x cloves crushed garlic 2 x carrots diced 2 x sticks celery diced a sweet potato diced 200ml red wine (optional yet recommended) 1 L beef stock 2 x tblsp tomato paste 1 x small tin crushed tomatoes Bunch of thyme chopped Two sprigs parsley chopped ( Italian ) Salt & pepper Roux to thicken. Method Sautee kangaroo on medium heat until nicely brown add onions; garlic & vegetables minus the sweet potato turn heat to high and continue to Sautee for a few minutes. Add tomato paste and combine, deglaze the pan with the red wine and add the chopped tomatoes beef stock and sweet potatoes bring to boil then reduce heat to a simmer. Cook until tender thicken with roux adjust seasoning and stir through chopped parsley. For the risotto 500g Arborio rice 1 x clove crushed garlic a brown onion diced 100 ml white wine 3 x L vegetable stock 100g grated parmesan 50g butter Vegetable oil for sautéing Salt & Pepper Method Bring the vegetable stock to boil. Sautee onion and garlic in separate pot until soft add rice and ensure it is coated with oil keep stirring until rice is hot then add the wine and stir until absorbed add just enough stock to cover the rice and continue stirring until absorbed. Repeat these processes until rice is well cooked add butter and parmesan and adjust seasoning and turn out on tray to cool. Roll rice into balls and poke a hole in the middle and fill with stew, reroll to encase filling then crumb fry and enjoy

08.01.2022 Vince Garreffa's Kangaroo (Kroo) Yummy Meatloaf Ingredients 1 kg minced kangaroo meat... 6 rashers of bacon fine diced (fat and lean together) 3 cups stale bread, no crust, small diced 2 tbsp mild mustard 1 small onion fine diced 1 cup fine grated carrot half a cup Italian flat leaf parsley, chopped 1 cup milk 2 raw and 4 hard boiled eggs 2 tbsp fresh marjoram leaves 1 tsp nutmeg WA Organic Lake Salt to taste Freshly ground black pepper to taste 100ml Extra virgin olive oil Method Fry the onion and bacon in olive oil lightly for 3 minutes, add carrot, stir and cook together for a further 2 minutes, then take off the heat and cool. Now beat the 2 raw eggs and milk into a runny liquid and mix with the bread in a big bowl. Add the mustard, parsley, marjoram, nutmeg and some salt and pepper. After a rough mix, add bacon, onion and any juices in the pan then add the minced kangaroo and mix really well. Cook a little golf ball sized meatball in the fry pan to taste for salt and pepper. When you are happy put half the mix in a deep rectangle baking tin lined with baking paper. Next put your peeled boiled eggs in a row and add the rest of your mix. Rest for 1 hour before baking in a preheated oven 175 deg C for one hour or more until the internal temperature reaches 60 deg C. Serve with a salad and caramelized onion. Yummy

07.01.2022 Coat of arms pie with bunya nuts Ingredients Pies 1 sheet of ready rolled puff pastry... 200g of kangaroo meat 200g of emu leg meat 1 cup raw bunya nuts chopped in half 2 potatoes, diced 2 carrots, diced 1 stick of celery, diced 500ml bush tomato relish (or a good tomato salsa) Spice mix 2 tablespoon lemon myrtle, ground 20g whole bush tomatoes 2 tablespoons of Dorrigo pepper 6 aniseed myrtle leaves 4 tangy ironbark leaves 2 tablespoons curry powder 3 tablespoons instant gravy powder Method Pies Dice the meat into 1/2 inch cubes and roll in the native spice blend with a little about 50ml of oil. Heat your pot or grill plate until it is very hot, then brown off the meat and spices. Drain off any liquid keep it for the sauce and place meat in a separate bowl. Place the vegetables and the bunya nuts into the pot and sautee for a few minutes. Add the meat to the vegetables in the pot along with the bush tomato relish and the left-over juice If using a pressure cooker bring to pressure cook low heat for 1.5 hours OR if baking in the oven, cover over with foil and leave to braise for 2.5 hours or until meat is tender. When meat mixture is tender place in a ramekin and top with puff pastry. Return to the oven until golden brown. Spice mix Combine all spices in a bowl and mix together. Notes Leave the meat and veggie mix in a slow oven for most of the day for richer, more tender meat. If you drop the bunya cone from knee height and it opens up and splits, then the nuts are ready. Shuck them (get the green covering off) then slit the nuts open with a ratchet - a very tough cutting device. You can also slice the tip off before boiling or heat them on the fire and then hit them with a hammer. Or buy them already cut much easier!

04.01.2022 This Australian pizza has KANGAROO and EMU meat on it!