Month: April 2010

Aussies know how to stack a burger!

Aussie Burger

Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with  bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …

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Grilled kangaroo is tender thanks to an overnight marinade

Kangaroo Bites with Mango and Pineapple

Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1″ cubes skewers – about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Pineapple marinade: 1/2 cup whole milk yogurt 1 cup pineapple juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Method: 1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family. 2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours. 3. Soak wooden skewers a few hours before grilling for as long as you want but at least an …

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Hot damper bread, fresh from the oven

Australian Damper Bread

Serves 8-10 This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved. Ingredients: 8 cups flour 1 Tbsp salt 1/4 cup baking powder 1/4 cup sugar 2.5 cups milk, plus more as needed Method: 1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil. 2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet. 3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife. 4. Bake for 25 minutes or until golden. Serve hot or room temperature. 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy …

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Australian Barbies, a.k.a. BBQ (POLL)

WHAT’s SO GREAT ABOUT AUSSIE BARBIES? 1. They make the word “barbie” a whole lot manlier. You’ve all heard it before. There’s nothing manlier than throwing hunks of meat on roaring flames, while sipping beer. Even calling barbecue a “barbie” doesn’t make it any less manly. After all, in Australia, barbecue is (generally) men’s work. You have to love that an entire country of men love playing with their Barbies. And, by that, I mean adjusting the flame… of course! Thank you Australia, for making a much better definition of the word “barbie.” 2. Beer is required, as illustrated by this old Australian saying: When hosting a barbecue, a knock on the door should never be answered as it means the guest isn’t carrying the required case of beer. (One should only answer a kick on the door.) 3. Speaking of beer, in 1954 Bob Hawke (from Australia) downed 2.5 pints of beer in 11 seconds, granting him a place in the Guinness Book of World Records. He then became Prime Minister. What’s the correlation to Barbies?? …

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Technique Thursday: How to Properly Cook Kangaroo

Here’s a sentence I never thought I’d utter: “There are 2.5 pounds of kangaroo loin in my deep freeze.” Yippee! I’m very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly. Plus, I figured you were curious, too! What I found out: Kangaroo meat is dark, like beef, and lean. Very lean. With only 2% fat, proper preparation and cooking is critical to kangaroo. Step 1: An overnight marinade is ideal. This will tenderize the tough meat. Mix and match the following ingredients, per your taste: Mango juice, pineapple juice, soy sauce, mirin, plum sauce, orange juice, garlic, ginger, brown sugar, cayenne, paprika, oregano, etc. Immerse kangaroo in marinade and refrigerate. Thaw frozen kangaroo in the marinade. Step 2: Let meat come to room temperature while preheating the grill to VERY hot. Step 3: Oil the grill and cook kangaroo a few minutes per side. Step 4: Let kangaroo meat rest before cutting into it. If you cut too soon, the juices will leach …

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